Honey bees play a vital role in both the production of high-value hive products and the pollination of a wide range of crops, making them indispensable to global agriculture. However, during dearth periods when natural sources of nectar and pollen are limited, colony strength often declines, threatening brood rearing and overall productivity. Nutritional supplementation through pollen substitute diets has emerged as an important strategy to sustain colonies under such conditions. To evaluate their effectiveness, experiments were conducted during the dearth seasons of 2021 and 2022 at the apiary of the Horticultural Research Farm, Chaudhary Charan Singh Haryana Agricultural University, Hisar. Pooled results from both years revealed that treatment T10 (Bee Pollen + Honey) produced the highest mean colony strength (8.21 frames), demonstrating a significant positive impact on brood development and foraging activity. This superior performance was attributed to the synergistic nutritional benefits of combining natural pollen with honey. The second-best results were obtained with treatment T7 (a formulated diet of dehusked parched gram flour, deactivated yeast, skimmed milk powder, sugar, water, turmeric powder, multivitamins, and pollen), which achieved a mean strength of 7.48 frames. This was followed by T6 (T3 + 10% Bee Pollen) with a mean of 7.20 frames, suggesting that the inclusion of yeast, turmeric, and multivitamins enhanced colony vitality, possibly by boosting immunity and resilience. Overall, the findings highlight that carefully formulated pollen substitute diets can effectively maintain colony strength during forage scarcity, with Bee Pollen + Honey proving to be the most beneficial option.

Lactose can be crystallized in condensed whey during cooling in a continuous plate-and-scraper crystallizer. In this study, the mathematical model of whey cooling relied on the heat transfer equations and the hydrodynamics of incompressible nonlinear viscous fluid in a cylindrical coordinate system. It took into account the pseudoplastic properties and the radial velocity of the feed. Based on the precalculated temperature distribution in the interplate area, the authors developed a new engineering methodology for determining the product temperature at the outlet of each heat exchange plate, as well as the total area of the heat-transfer surface. The research made it possible to identify the optimal temperature mode for the mass crystallization of lactose in condensed whey at a given solids mass fraction during countercurrent feed of the product and the coolant. The share of crystalized lactose and the average crystal size depended on the temperature during cooling and heating. Higher temperatures dissolved crystals and reduced their average size by 35–40%. The seeding stage had no effect on the crystallization degree and could be eliminated from industrial settings. The theoretical and experimental studies resulted in rational whey cooling modes and a new engineering methodology for a continuous plate-and-scraper crystallizer with in-flux lactose crystallization. It provided uniform crystals at lower energy costs and equipment deterioration. Expanding the industrial range of milk sugar and its derivatives, the new approach may update whey processing lines and improve the drying modes for lactose-containing products.

The effects of milk fat (4%, 7%, and 10%) and sugar (24%, 27%, and 30%) content on the physical and sensory properties of pistachio spread (PS) were assessed. Previously, pistachio pastes (PP) were prepared with three particle sizes (large, medium, and small). Small-sized PP was used for nine PS formulations based on the above milk fat and sugar contents. Instrumental texture and color, rheological properties (20-45 °C), and oil separation (4 °C and 25 °C, 9 months of storage) were analyzed in PP and PS. Textural attributes were also evaluated sensorially in PS samples. The oil separation rate in samples stored for 9 months was <1% for PS (4 °C) and >2% for PP and PS (25 °C). The lightness was lower in large-sized PP and higher in PS samples with sugar and milk fat. All PP and PS samples exhibited non-Newtonian behavior with a yield stress. Firmness, spreadability, and adhesiveness were lower in PS samples containing only milk fat. In contrast, they were higher in PS samples containing only sugar. PS samples with 7% milk fat and 27% sugar scored highest for flavor, taste, and acceptability. This study provides the first systematic evaluation of how particle size, milk fat, and sucrose collectively influence the rheological and textural behavior of clean-label Boz Antep pistachio spreads, offering a solid scientific basis for optimizing additive-free nut-based formulations.

Modeling the influence of the microbial loading level of fluidized bed granules on physical-mechanical and microbiological tablet properties.

Ice cream is a frozen aerated dessert composed of milk solids, sugars, stabilizers, and fat—with the latter being a key component in defining its structural and sensory properties. This study evaluated the influence of four fat sources—low-trans vegetable fat (T1), butter (T2), UHT cream (T3), and fresh cream (T4)—on the physical and structural characteristics of ice cream, including overrun, melting resistance, texture, color, and rheology, at different stages of processing (before and after maturation). Oscillatory rheological analysis revealed predominantly elastic behavior (G′ > G″) after maturation in all samples, indicating a stable viscoelastic solid structure. Formulations containing T3 and T1 showed the highest overrun values, indicating greater air incorporation, whereas the butter-based formulation (T2) showed the lowest overrun values. Melting resistance followed the following order: T3 > T4 > T2 > T1; therein, the UHT cream formulation exhibited the greatest thermal stability, which was likely due to protein denaturation and aggregation induced by high-temperature processing. Texture analysis showed that the T1 formulation required the lowest maximum extrusion force, while T2 required the highest, reflecting an inverse correlation with overrun values. T1 also displayed the most distinct rheological profile, which was likely due to its specific crystallization behavior and reduced destabilization of the fat globule membrane—which favored the development of a more structured internal network. These findings demonstrate that both the source and processing of fat have a significant impact on the formation of the structural matrix and the final functional properties of ice cream. The results offer technical insights for the development of formulations tailored to specific physical characteristics, optimizing texture, stability, and performance throughout the production process.

Background/Objectives: The aim of our research was to understand how excipients, unit operations, and process parameters impact processability and resulting properties, performance, and stability of tablets containing bovine lactoferrin, a cohesive biomacromolecule. Methods: Microcrystalline cellulose (MCC), croscarmellose (xCMC), lactose (LAC), hydroxypropyl methylcellulose (HPMC), and sodium stearyl fumarate (SSF) were used to produce various tablet formulations containing lactoferrin across a concentration range of 5 to 45%, targeting immediate- or controlled release performance. Tablets were made either by direct compression or via dry granulation followed by tableting. In addition to release performance, tablet attributes were characterized for tensile strength, friability, weight uniformity, and content uniformity. Results: Acceptable tablet tensile strength, friability, and performance were obtained for lactoferrin concentrations ranging from 15 to 45%, using a variety of excipients and manufacturing approaches. In several cases, dry granulation improved content uniformity. Excipient choice and tablet compression force impacted drug release, particularly when MCC alone was used as dry binder for immediate release. Dry granulation impacted tablet tensile properties, but did not significantly impact release performance. Lactoferrin–excipient compatibility was demonstrated for up to 2 years in ambient laboratory conditions. Conclusions: The study demonstrates that robust tablets can be produced using excipients and processes amenable to scale-up for industrial production. Consistent, stable, and suitably performing tablets were successfully produced using a variety of excipients, processing approaches, and across a broad concentration range with this cohesive biomacromolecule active pharmaceutical ingredient (API). Both immediate- and controlled release performance modes were possible.

This study aims to analyze the implementation of the Activity-Based Costing (ABC) method and the accuracy of cost information in determining the cost of goods manufactured at Caffe Betokaw Coffe. The ABC method is an accounting approach that allocates costs more precisely based on specific activities in the production process, differing from traditional methods that may be less consistent with the production flow. Caffe Betokaw Coffe, a coffee shop located in the Ciledug area of Tangerang, previously used the Break Event Point (BEP) method to determine its product selling prices. However, the company's calculation of the cost of goods manufactured was considered less accurate. This research utilizes a qualitative method with a descriptive approach. Data was collected through interviews regarding the calculation of the cost of goods manufactured at Caffe Betokaw Coffe, and then analyzed using the Activity-Based Costing (ABC) method. Two product samples, Arenga Sugar Milk Coffee and Toasted Bread, were selected for this study. This study reveals that the Activity Based Costing (ABC) method produces a more accurate calculation of production costs and is significantly different from the company's method, with the finding of overcost in the company's calculations. Therefore, Betokaw Coffee is highly recommended to implement the ABC method in order to obtain more accurate cost information and help determine the right product selling price.

One of the diseases that occurs under the “mask” of irritable bowel syndrome (IBS) is disaccharidase deficiency, which develops due to the deficiency of disaccharide hydrolysis enzymes. The probability of disaccharidase deficiency in a patient with IBS-like symptoms is quite high and reaches 22-26%. Disaccharide intolerance develops against the background of congenital or acquired galactosidase deficiency. Beta-galactosidase is an enzyme, often called lactase, that catalyzes the reaction of hydrolytic cleavage of non-reducing residues of beta-D-galactose in milk sugar, the disaccharide lactose. Impaired or decreased synthesis of beta-galactosidase is the cause of intolerance to milk and dairy products. Lactose intolerance is diagnosed based on a thorough collection of complaints, anamnesis, physical examination and medical tests. A connection between symptoms and the intake of dairy products is traced. In this regard, a patient who has come to the doctor for the first time with IBS symptoms is recommended to keep a food diary. Poor milk tolerance appears within 1-1.5 hours after consuming dairy products. Rumbling, abdominal pain, loose stools and bloating appear. The severity of clinical manifestations of lactase deficiency often does not correlate with the degree of decrease in enzyme activity. Lactose intolerance is associated not only with the level and activity of the enzyme, but also with the number of lactose-fermenting bacteria. Lactase deficiency is combined with manifestations of excessive bacterial growth in the small intestine, which affects the clinical symptoms and their duration. Diagnosis is made by performing a hydrogen breath test to confirm excessive colonization of the small intestine. Treatment of lactose intolerance involves dietary changes, taking lactase-containing enzymes, and treating the underlying disease in patients with secondary lactase deficiency.

Coffee is the main source of caffeine. Coffee is one of the most widely consumed beverages worldwide. Caffeine in coffee can affect the central nervous system, increase blood pressure and heart rate, and potentially cause hypertension. Coffee is served with various characteristics, flavors, and different ways of serving, one of which is palm sugar milk coffee or known as brown sugar milk coffee. Consuming coffee for 2-4 weeks in healthy adults can increase fasting insulin concentrations which reflect decreased insulin sensitivity, thereby increasing blood glucose concentrations. Blood glucose that is too high is called hyperglycemia. Long-term hyperglycemia can cause long-term health problems, namely diabetes, eye damage, kidneys, nerves, and problems with the oral cavity.

Lactose intolerance is characterized by difficulty in digesting lactose sugar in milk and dairy products, resulting in stomach pain or discomfort. Lactose mal absorption is the most common type, resulting in lactose intolerance in the general population, half of older school-aged children also had lactose intolerance, and more than 60% of them had hypolactasia. Lactose intolerance is typically linked to lifestyle factors such as increasing self-determinations, Less exposure to sunshine, and poorer vitamin D levels. Lactose intolerance causes digestive symptoms such as bloating, diarrhea, and gas after consuming lactose-containing meals or drinks. The inability of the small intestine to digest or break down all of the lactose that a person consumes is known as lactose malabsorption. The intestinal flora is unique to each individual, making it challenging to describe a universally healthy flora. However, one distinguishing feature of the healthiest gut flora is a high amount of stable species variation. The prevalence of the disease should be decreased and the general public's quality of life enhanced by raising awareness of lactose intolerance and the availability of substitute lactose-free diets. Particularly, physicians at primary health care centers, should promote public awareness of gut health and dietary habits.

This review covers regulatory documents on dairy raw materials used in enteral nutrition. The macronutrient composition of basic enteral nutrition products includes 3.75–6.25% protein, 2.78–4.44% fat, and 11.25–16.25% carbohydrates. Despite the high biological value of dairy raw materials, none of its constituents alone can provide enough energy to satisfy the recommended daily intake for all nutrients. Dairy composition must be adapted to the formula of each specific enteral nutrition product because the content of nutritional and biologically active substances must correspond to physiological needs. For instance, the share of protein is to be based not on the total solids, but on the mass fraction of protein in concentrated milk and whey proteins and food caseinates. Food caseinate may be used to limit the milk sugar content in finished enteral nutrition products and correct its protein content. Enteral nutrition powders require special equipment for condensing and drying. Liquid enteral nutrition products are similar enough to compound dairy products to produce them at a city dairy plant equipped with aseptic filling devices to ensure the standard industrial sterility for Grade A canned baby and dietary foods.

The availability of nectar and pollen is crucial for sustaining honey bee (Apis mellifera L.) colonies. During floral dearth periods, natural forage is limited, leading to reduced colony strength and productivity. To address this issue, the present study evaluated the effects of different pollen-based diet formulations on colony activity and development during the summer dearth period. The four diets used were D1 (gram flour, turmeric powder, sugar powder, ground pollen, and honey); D2 (brewer's yeast, maize flour, skimmed milk powder, sugar powder, ground pollen, and honey); D3 (soybean flour, skimmed milk powder, sugar powder, ground pollen, and honey); and D4 (control and sugar syrup only), in three replicates each. Colonies received 100 g of diet weekly in the form of patties and were assessed for diet consumption, sealed brood area, and honey storage area. Results showed that T2 was the most consumed diet (38.52 g/colony/week) and resulted in the highest sealed brood area (545.95 cm²) and honey storage area (405.96 cm²), compared to control and other treatments. The study demonstrated that protein-enriched pollen substitutes, particularly those including brewer's yeast, maize flour, skimmed milk powder, sugar powder, ground pollen, and honey, can effectively enhance colony build-up and productivity during the periods of forage scarcity. These findings support the development of standardized supplementary diets to mitigate the adverse effects of seasonal dearth on beekeeping operations.. KEYWORDS :Apis mellifera, Colony development, Dearth period, Diet formulations, Pollen substitute, Supplementary feeding

A distinctive ingredient in breast milk, numerous baby formulas, and dairy products, lactose is also employed extensively in medicinal goods to ensure optimal lactose digestion and to provide galactose for the creation of liver glycogen. Carl Wilhelm Scheele, a Swedish chemist, discovered lactose in milk and isolated it for the first time. The Latin word lac is where the term "lactose" originates. Cellular metabolism's structural features make it a crucial topic for understanding the vital functions that take place in living things. We have seen that students find it challenging to master biochemistry, the cellular foundations of an organism, and the connection between cellular metabolism and the functioning of multicellular creatures in introductory biology courses. In essence, they are unable to comprehend, in terms of biochemistry, the relationship between their macroscopical observations and the ways in which the cell utilizes certain nutrients. Under typical circumstances, the intestinal mucous cells produce the enzyme lactase, which breaks down lactose, the milk sugar, into its two monomers, glucose and galactose. Some people are unable to absorb lactose because they cease producing lactase at the age of four. When this occurs, lactose enters the large intestine, where it is hydrolysed by bacteria to produce glucose. The person has diarrhoea and flatulence as a result of the lactose building up and fermenting. Based on our observations, students frequently mistake lactose intolerance for other digestive disorders, like celiac disease. Lactobacillus bulgaricus shares the ability of gut bacteria to hydrolyse and metabolize lactose. Lactose is a member of the Lactobacillus genus of bacteria that is used in the milk business to make yoghurt. However, the yeast Saccharomyces cerevisiae, a popular eukaryotic microbe used primarily in bakeries, is unable to hydrolyse lactose, just like the intestinal cells of patients with this condition. The yoghurt bacterium and baker's yeast are suitable models to be utilized as equivalents of the intestinal mucous cells and the bacteria found in the large intestine, respectively, due to their metabolic traits.

This study aims to determine and analyze the Public Relations Strategy in Maintaining the Image of Tuju Tuju Coffee which is known as Palm Sugar Milk Coffee with a strong coffee flavor called ‘Kopi Yang DiTuju.’ This study uses a descriptive qualitative method with data collection of participant observation, in-depth interviews and documentation. The sources in this study consisted of key informants, namely the Owner and Public Relations of Tuju Tuju Coffee and three supporting informants, namely the barista of Tuju Tuju Coffee, a professional barista and loyal customers. Data analysis uses four concepts of Public Relations Strategy stages from (Cutlip, Center and Broom). The results of this study in the first phase, the image is formed through trust built by customers with the problem of how to maintain the image and consistency of the strong taste of Palm Sugar Milk Coffee - ‘Kopi Yang DiTuju. The second phase is planning and programming, namely by selecting quality coffee beans, looking for human resources (baristas), innovating and participating in events/exhibitions. In the third phase, taking action and communication, namely maintaining relationships with farmers, cooking coffee beans, baristas calibrating, innovating with mobile coffee carts and participating in coffee events to build relationships and public trust. The fourth phase evaluates the program, by providing assessments and implementations and the results of the programs that have been implemented. Thus, Tuju Tuju Coffee demonstrates that its brand image aligns with customer perceptions of consistent, strong-tasting palm sugar milk coffee.

The effect of gelatinisation and enzymatic hydrolysis methods on the starch, sugar and physicochemical profiles of faba bean milk.

Abstract Chlorogenic acid, as a healthy bioactive compound, has received much attention. The purpose of this study was to utilize chlorogenic acid from green coffee extract as a functional ingredient in a milk-cereal-wheat beverage. The experiment was randomized entirely by adding green coffee extract at concentrations of 0.5 g/mL, 1.0 g/mL, and 1.5 g/mL. The milk-cereal-wheat dough was dried using a drum dryer at a temperature of 130°C with a speed of 16 rpm. The selected formula consisted of green coffee extract, margarine, egg flour, skim milk powder, salt, sugar, wheat flour, corn flour, and malt extract. The best formula is dough by adding green coffee extract by 5% in the concentration of 1.5g/mL. The dough has a viscosity value of 20 mPa·s, moisture content of 2.72 ± 0.02, and a drying yield of 33.95%. The content of the active compounds obtained had a total phenol value of 8450 µg/g GAE, antioxidant content of 61369.18 µg/g BHA, and chlorogenic acid content of 71.34 µg/g CGA. The active compounds in wheat-cereal-milk flakes decreased due to the drying process. At various concentrations of green coffee extract added, there was a decrease in phenolic and chlorogenic acids, which were not significantly different at all concentrations added. However, antioxidant levels decreased significantly with the concentration of green coffee extract added.

Jumbrek is a traditional semi-moist cake from Paciran, Lamongan Regency, East Java. This traditional snack is made from a mixture of rice flour, coconut milk, and siwalan palm sugar syrup, combined in specific proportions and then stirred until homogeneous. The mixture is poured into trumpet-shaped molds made from siwalan leaves and steamed. Currently, the steaming process utilizes a pot equipped with a bamboo steamer. The existing equipment has several drawbacks: the steaming time is lengthy, the volume capacity is limited due to steam leakage from the loosely sealed lid, and the steamer is not sturdy. Repeated use causes the bamboo weave to deteriorate, leading to a risk of collapse. In addition to the inadequate steaming apparatus, another issue is the packaging, which consists of thin plastic that tears easily and lacks visual appeal. The implementation of this project involved several stages, including surveys, observations, interviews, collaboration with jumbrek-producing small and medium enterprises (SMEs), equipment design, manufacturing, assembly, functional testing, equipment delivery, guidance, and the application of new tools and product packaging. The outcomes of the project include a jumbrek steamer that meets the requirements of the SMEs, characterized by robust construction, practicality, increased strength, and improved hygiene. The new steamer can accommodate 140 units of jumbrek in 45 minutes, representing a three- to fourfold increase in productivity compared to the previous steamer, and enhanced packaging, consisting of durable, transparent, and aesthetically appealing bags made from thick plastic, measuring 30 cm by 32 cm, with an attractive design and labeling.

This research aims to determine the hedonic quality and crude fiber of seaweed buckwheat candy. This research used three levels of treatment, namely 1 hour, 1.5 hours and 2 hours of cooking. The parameters tested include hedonic quality and crude fiber. The research method used is the experimental method. The data analysis used was Kruskall waliis and Completely Randomized Design (CRD), Duncan continued testing with the help of SPSS 25. The results showed that seaweed buckwheat candy with different cooking times, namely 1 hour, 1.5 hours and 2 hours had a significant effect on taste, the aroma and texture of the candy produced, while the crude fiber content had no significant effect. Organoleptically, the hedonic quality of seaweed buckwheat candy has a good taste, coconut milk and brown sugar have a strong taste, have a slight seaweed taste to very good, coconut milk and strong brown sugar do not have a seaweed taste; buckwheat candy has a strong coconut milk and brown sugar scent, not a seaweed scent to a very strong coconut milk and brown sugar scent, not a seaweed scent; the texture of the candy is soft to soft, slightly hard. Seaweed buckwheat candy crude fiber ranges from 1.51% - 1.71%.

The purpose of research is to study the influence of the protein profile of model dairy systems with intermediate moisture content on the process of crystal formation of milk sugar (lactose). Research objectives: selection of formulation components for compiling a protein profile and study of its influence on the process of formation and growth of lactose crystals in model systems during storage. The objects of research were model systems with targeted adjustment of pH values in each of them, imitating skimmed condensed milk with sugar, in which the complete or partial replacement of the protein phase with whey proteins was carried out through the use of dry whey protein concentrate, dry hydrolyzed whey protein (obtained in native or denaturing conditions), dry cheese whey. Studies of microstructural changes in consistency were carried out using the method for determining the size of lactose crystals according to GOST 29245-91. It has been established that a change in the protein profile towards an increase in the content of native and transformed whey proteins in model systems led to a slowdown in the process of lactose crystal formation. At the same time, hydrolyzed whey proteins had a higher degree of crystal growth restriction. The complete replacement of the protein phase with dry whey protein concentrate and dry cheese whey contributed to the intensive growth of crystals at their initial minimum average size (relative to other samples). However, after 14 days of storage, the average crystal size in this model system was comparable to the rest of the samples (including the control), except for the sample using hydrolyzed whey proteins. Regularities of the influence of the active acidity of the medium on the size of the crystals were also revealed. A decrease in pH from 6.2 to 5.6 leads to the formation of lactose crystals of a smaller average size by 1.9–3.3 times.

Aceh has a very diverse culture and tradition. There are many interesting things to learn about Acehnese traditional foods and how welcome drinks are made. Keumamah, also known as reuboh, boh leukat, timphan, and seunarah, is a traditional Acehnese food passed down from generation to generation. The main ingredients used, such as glutinous rice flour, coconut milk, and palm sugar, show the natural richness of Aceh. Welcoming guests with a welcome drink is an Acehnese custom. For respect and hospitality to the Acehnese, drinks such as reuboh, tubruk coffee, and jasmine tea made from natural ingredients are served. The tradition of welcoming guests shows the friendly and warm nature of the Acehnese people. Therefore, the tradition of making welcome drinks and various Acehnese traditional foods is an important part of Aceh's culinary and cultural richness that must be preserved. Acehnese cuisine has a cultural diversity that makes it unique and interesting. Further research on this component can provide deeper insight into Aceh's culinary heritage and efforts to preserve this tradition. Welcome drink-making course and Acehnese specialties for special events the training venue was the Kampong Rimo hall in Gunung Meriah District, Aceh Singkil Regency. The event was attended by 12 mothers of Family Empowerment and Welfare (PKK) from Kampong Rimo, Gunung Meriah District, Aceh Singkil Regency. Keywords: Typical Acehnese snacks, welcome drinks, special occasion events