Low-fat Cheese Research Articles

Exopolysaccharide from <i>Lactobacillus pentosus</i> Strain H2 and Its Impact on Rheological Properties and the Sensory Evaluation of Low Fat Yoghurt and UF-Soft Cheese

In this study, a total of 46 exopolysaccarides (EPS) producers were isolated from different Egyptian fermented milk products. Among these isolates, strain H2 was characterized and identified as <i>Lactobacillus pentosus</i> with similarity 98% based on 16S rRNA gene sequencing and phenotypic characterization. The maximum EPS secretion and cell biomass of strain H2 were 2.22 and 2.64 (g/L) at 30oC after 72 and 96 h, respectively. Among eight sugars tested for EPS production, it was noticed that all industrial by-products tested were significantly increased the secretion of EPS from strain H2. The highest EPS amount was recorded for molasses and date debs permeate followed by lactose and glucose which were 4.54, 3.08, 2.86, 2.68 and 2.56 (g/l) respectively. Electrospray Ionization Mass Spectrometry (ESI MS) indicated that EPS of strain H2 was heteropolymer and consists of D-glucose, D-glucuronic acid and L-rhamnose. Different concentration of the purified EPS isolated from <i>Lactobacillus pentosus</i> strain H2 were applied to low fat UF-soft cheese and yoghurt. The results of these experiments indicated the purified EPS of strain H2 significantly improved the organoleptic properties including texture, flavors and mouth feel of both low fat cheese and yoghurt. Furthermore, all parameters of rheological properties of both products including firmness, cohesiveness, gumminess, chewiness, springiness were significantly improved as the purified EPS concentrations increased. The best sensory evaluation score was recorded for low fat cheese and yoghurt fortified with EPS 0.4 and 0.8% which were 94.90 and 95.60, respectively. Finally, the problems like bitterness, low viscosity, high syneresis formation and defects of consistency which are frequently encountered of fermented milk products can be solved by using purified EPS.

The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties

Today , demands for reduced fat products such as reduced fat cheeses is growing as it has shown in other food products , however high nutritional value of milk fat as a functional food can’t be ignored. This study deals with investigation of adding malt extract ( in 4 different concentration 0.075 , 0.1 , 0.15 and 0.2 % ) to ultra filtered cheese and comparing them with 2 control including a sample produced of milk containing 3.5 % fat and a 0.93 % fat and their rheological and textural properties evaluated at 3 , 20 , 40 and 60 days. Results indicate reduction of texture properties revealed. Rheological analysis exhibited the texture improvement by adding malt extraction; therefore this product can be use an additive to ultra filtered cheese to enhance its texture. [How to cite this article: Shafiei, Z., Hojjatoleslami, M., Soha, S., and Shariati, M.A. 2014. The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties. International Journal of Science and Engineering , 6(1):57-60. Doi: 10.12777/ijse.6.1.57-60

Replacing Sugar by Date Syrup in Gaz and Investigation of Texture Properties

Date Syrup is a natural sweetener that is suitable replacement for sugar in food stuffs formulation. In this Research Amounts of 25-100 percent of sugar in Gaz formulation were replaced with date syrup and to study effect of its use in product formulation, characteristics of texture, color and sensory analyse of treatments were investigated. Statistical analyse of data was also done by SPSS software and Dankan test. The results of this research showed that amount of used date syrup in formulation had a significant effect on color parameters (L*,a*,b*), texture characteristics and sensory analyse of samples. By increase of date syrup in Gaz formulation, samples texture became softer than control sample and yellowness and redness index of samples were increased Doi : DOI: 10.12777/ijse.6.1.11-15 [How to cite this article: Shafiei, Z., Hojjatoleslami, M., Soha, S., and Shariati, M.A. 2014. The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties. International Journal of Science and Engineering , 6(1):57-60. Doi: 10.12777/ijse.6.1.11-15

Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria

Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI?L10 i Bifidobacterium lactis LAFTI?B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (&gt;107 cfug-1) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics.

Production of Low Fat Cheddar Cheese Made Using Exopolysaccharide-Producing Cultures and Selected Ripening Cultures

Low fat cheeses often suffer from undesirable texture and flavor. The objective of this study is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharide-producing lactobacilli and ripening cultures. The article represents one of the first attempts to tackle both texture and flavor at the same time. The study reveals the effect of aging on the texture and flavor of low fat Cheddar cheese over a ripening period of six months. The cheese manufactured with a modified protocol using EPS-producing cultures and ripening cultures showed higher values for moisture content (45%) and yield (9.4%) when compared to cheese manufactured with the conventional procedure and without the addition of EPS-producing cultures and ripening cultures (37.7%) and (4.9%) respectively. The obtained results indicated a 70% decrease in the fat content of the cheese. Texture profile analysis (TPA) indicated that the hardness, the cohesiveness, the springiness, the gumminess and the chewiness of the cheeses made using the EPS-producing cultures decreased with aging. The texture of the ripened low fat cheese made using EPS-producing cultures was described as chewy, springy, cohesive and smooth. The use of the ripening cultures resulted in the elimination of the bitter flavor defect which is a common problem in low fat Cheddar.

Assessment of fat taste in individuals with and without anorexia nervosa

Avoidance of dietary fat is a highly characteristic eating behavior of individuals with anorexia nervosa (AN). To date, no study has determined whether these individuals are better able to perceive the fat content of foods than individuals without AN. The goal of this study was to compare blinded taste ratings of fat-free, low fat, and regular cream cheese in patients with AN and in normal controls (NC). AN (n = 25) and control (NC; n = 25) participants were presented with a series of nine cream cheese samples of three differing fat contents and asked to taste and rate each sample from very low to very high fat. Repeated measures ANOVA found no significant main effect of fat content and no interaction between fat content and diagnosis; however, a significant three-way interaction between fat content, diagnosis, and trial was observed. Post hoc analysis revealed a significant fat content by trial interaction within the AN group, suggesting a significant trial effect for the fat-free samples only with improving ability to detect fat-free samples over repeated trials. The current study suggests that individuals with AN do not have a markedly greater ability to taste fat than NC, and that; therefore, fat avoidance is likely primarily based on cognitive factors.

Effect of carrageenan on the formation of rennet-induced casein micelle gels

Casein micelles (CMs) and carrageenan (CG) mixtures were prepared in simulated milk ultrafiltrate. Rennet-induced gelation in the CM/CG mixtures was studied by accessing the kinetics of released caseinomacropeptide (CMP) and the rheological properties of CM/CG mixtures. Particle size distributions, ζ-potential and ionic strength measurements, and microstructure observations were performed to understand the underlying mechanisms. At low CG concentrations, κ-CG, which had a tail-adsorption to the CM surface, affected the second phase of renneting through repulsive interactions. In mixtures containing ι-CG and λ-CG, both the first and second phase of renneting were affected. Flat-adsorption and ring-adsorption of ι-CG and λ-CG to the CM surface, respectively, increased the negative charges and covered more enzymatic action sites, thereby decreasing the maximum concentration of released CMP, increasing coagulation time, and weakening gel strength. At high CG concentrations, free CG molecules contributed to rennet-induced gelation, especially in the presence of κ-CG and ι-CG, which significantly accelerated the second phase of renneting through the self-association of CG double helices. Our findings suggested that ι-CG and λ-CG lead to soft cheese curds and improved low-fat cheese quality.

Dairy products consumption and risk of type 2 diabetes: systematic review and dose-response meta-analysis.

BackgroundThe consumption of dairy products may influence the risk of type 2 diabetes mellitus (T2DM), but inconsistent findings have been reported. Moreover, large variation in the types of dairy intake has not yet been fully explored.Methods and ResultsWe conducted a systematic review and meta-analysis to clarify the dose–response association of dairy products intake and T2DM risk. We searched PubMed, EMBASE and Scopus for studies of dairy products intake and T2DM risk published up to the end of October 2012. Random-effects models were used to estimate summary relative risk (RR) statistics. Dose-response relations were evaluated using data from different dairy products in each study. We included 14 articles of cohort studies that reported RR estimates and 95% confidence intervals (95% CIs) of T2DM with dairy products intake. We found an inverse linear association of consumption of total dairy products (13 studies), low-fat dairy products (8 studies), cheese (7 studies) and yogurt (7 studies) and risk of T2DM. The pooled RRs were 0.94 (95% CI 0.91–0.97) and 0.88 (0.84–0.93) for 200 g/day total and low-fat dairy consumption, respectively. The pooled RRs were 0.80 (0.69–0.93) and 0.91 (0.82–1.00) for 30 g/d cheese and 50 g/d yogurt consumption, respectively. We also found a nonlinear association of total and low-fat dairy intake and T2DM risk, and the inverse association appeared to be strongest within 200 g/d intake.ConclusionA modest increase in daily intake of dairy products such as low fat dairy, cheese and yogurt may contribute to the prevention of T2DM, which needs confirmation in randomized controlled trials.

Soft cheese-like product development enriched with soy protein concentrates

The objective of this work was to develop spreadable cheese-like product from skimmed cow's milk, supplemented with soybean proteins. The proteins were concentrated by ultrafiltration, and then freeze-dried. The cheese-like products were prepared using the acid coagulation method, without maturation, obtaining smooth products with creamy texture. The samples were identified as low-fat cheese, being the fat content between 10 and 13 (g/100 g), with moisture in the range of 68.07–70.75 (g/100 g). Compared to a control cheese, the samples containing soy protein concentrate, showed an increase of 6.8–17 in proteins and 22–32 (g/100 g) in fats; also the yield increased. The viscoelastic behavior of the samples was analyzed using oscillatory dynamic tests; in all the samples G′ was higher than G″. Texture, surface color and microstructure of the cheese samples were determined. Microbial analysis showed that the incorporation of potassium sorbate increased more than twice the shelf-life of the products (up to 60 days) in comparison to the samples without preservative. Furthermore, the products were accepted by a sensory panel. Considering that both, proteins and fats, are of vegetable origin with high biological value and unsaturated fats, the developed cheese-like products were considered as functional foods.

The effect of using an exopolysaccharide‐producing culture on the physicochemical properties of low‐fat and reduced‐fat Kasar cheeses

A mixed starter culture containing exopolysaccharide (EPS)‐producing strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was combined with Lactobacillus helveticus LH301 and used in the manufacture of low‐fat and reduced‐fat Kasar cheeses. For comparison, low‐fat (C10) and reduced‐fat (C20) cheeses were made using EPS‐producing (EPS+) starter strain and EPS‐non‐producing (EPS−) starter strain. The physicochemical properties of the cheeses were assessed in terms of chemical composition, texture, microstructure and microbial content over 90 days. Cheeses made with EPS‐producing culture (EPS10 and EPS20) had lower protein contents than control cheeses with 10% and 20% fat in dry basis (C10 and C20). Scanning electron microscopy images showed that using EPS‐producing culture resulted in a less compact protein matrix and sponge‐like structure in the cheese samples. In general, cheeses made using EPS‐producing culture had lower total viable counts. This could be related to the reduced survivability of EPS‐producing cells in the cheese matrix during ripening due to autolysis ability.

IMPACT OF ENZYMATIC PROTEIN CROSS-LINKING ON GELATION KINETICS AND MICROSTRUCTURE OF RENNET-INDUCED LOW-FAT MILK GEL

A high potential for modifying the texture properties of casein based dairy products through protein cross-linking by microbial transglutaminase (TG) has recently attracted considerable attention. Hereby, the impacts of different levels of TG and heat treatment of milk on the rennet gelation kinetics and microstructure properties of low-fat milk gel (~70% fat reduction) were investigated. The rheological analysis was measured by a dynamic rheometer and by a formagraph. In order to obtain complementary insights into the protein network formed, the gel microstructure was measured using confocal laser scanning microscopy. The results show that the influence of TG on the rennet coagulation properties appears more intense in the secondary phase measurable by; marked increase in curd yield percentages, intensive reduction in curd firmness, declined rigidity rate of casein network and markedly reduction in gel strength, than in the rennet primary phase represented in prolongation of the coagulation times. A denser and more homogeneous systematic protein aggregate network accompanied by finer, smaller and evenly distributed pores, were observed in TG-treated gels. These effects on gelation kinetics and microstructure were more pronounced for higher TG concentrations and higher heat treatment of milk. A highly significant (P<0.001) and strong correlations were obtained among all formagraph and rheometer parameters. In sum, TG cross-linking intensely altered the functional properties of the resulting low-fat milk gel that might allow manifold applications and enhancement of low-fat cheese quality attributes.

Improvement of the quality of low-fat cheese using a two-step strategy

A two-step strategy was applied to overcome the quality changes observed in low-fat cheese. Cheese texture was first improved using microparticulated whey proteins (MWPs) and buttermilk (BM) as ingredients added to the cheese milk. Second, the flavour of the cheese was improved by selected Lactobacillus ssp. isolated from good-quality cheese. A 10% fat Dutch cheese, Norvegia, with the optimal mixture of MWPs and BM had an improved texture compared with the regular cheese without any additional ingredients. The optimal recipe obtained for cheese texture was subsequently used, and Lactobacillus casei TINE36 or Lactobacillus plantarum TINE18 isolated from good quality cheese was added as adjunct for flavour production. It was found that the adjunct Lactobacillus ssp. also influenced the texture of the cheese, making it less firm.

Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter

Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in the cheese matrix. Lipid removal fundamentally alters cheese composition, which can modify the cheese microenvironment in ways that may affect growth and enzymatic activity of starter or nonstarter lactic acid bacteria (NSLAB). Additionally, manufacture of low-fat cheeses often involves changes to processing protocols that may substantially alter cheese redox potential, salt-in-moisture content, acid content, water activity, or pH. However, the consequences of these changes on microbial ecology and metabolism remain obscure. The objective of this study was to investigate the influence of fat content on population dynamics of starter bacteria and NSLAB over 9 mo of aging. Duplicate vats of full fat, 50% reduced-fat, and low-fat (containing <6% fat) Cheddar cheeses were manufactured at 3 different locations with a single-strain Lactococcus lactis starter culture using standardized procedures. Cheeses were ripened at 8°C and sampled periodically for microbiological attributes. Microbiological counts indicated that initial populations of nonstarter bacteria were much lower in full-fat compared with low-fat cheeses made at all 3 sites, and starter viability also declined at a more rapid rate during ripening in full-fat compared with 50% reduced-fat and low-fat cheeses. Denaturing gradient gel electrophoresis of cheese bacteria showed that the NSLAB fraction of all cheeses was dominated by Lactobacillus curvatus, but a few other species of bacteria were sporadically detected. Thus, changes in fat level were correlated with populations of different bacteria, but did not appear to alter the predominant types of bacteria in the cheese.

Low‐fat dairy intake improves endothelial function in subjects with pre‐hypertension or stage I hypertension and impaired endothelial dysfunction

This was a subgroup analysis of subjects with baseline endothelial dysfunction [EndoPAT reactive hyperemia index (RHI) ≤1.67] from a randomized crossover trial which assessed the effects of 5 wk consumption of low‐fat dairy (1 serving/d each of 1% fluid milk, low‐fat cheese and low‐fat yogurt) vs. non‐dairy products (1 serving/d each of apple juice, pretzels and cereal bar) on vascular function, systolic (SBP) and diastolic (DBP) blood pressures, and plasma lipids. Subjects were 14 men and women (mean age 56.7 yr, body mass index 29.5 kg/m2) with pre‐hypertension or stage I hypertension (mean resting SBP/DBP 128.1/79.5 mm Hg) while not receiving antihypertensive medications. At the end of each treatment period, a standard breakfast meal challenge including 2 servings of study products was administered. Pre‐meal RHI was significantly higher in the dairy vs. non‐dairy condition (2.32 vs. 1.50, p = 0.002), but 2‐hr post‐meal RHI (2.34 vs. 2.27) did not differ. Mean SBP and DBP values from pre‐meal to 3.5‐hr post‐meal (SBP, 124.1 vs. 121.3; DBP, 75.5 vs. 73.1 mm Hg) did not differ significantly between treatments. Higher pre‐meal RHI after 5 wk of dairy consumption is consistent with the hypothesis that dairy foods might be of value in those with endothelial dysfunction and further research is warranted to investigate this possibility.Funded by Dairy Research Institute

Effects of low‐fat dairy intake on blood pressure and endothelial function in subjects with pre‐hypertension or stage I hypertension

This randomized crossover trial assessed the effects of 5 wk of consuming low‐fat dairy (1 serving/d each of 1% fluid milk, low‐fat cheese and low‐fat yogurt) vs. non‐dairy products (1 serving/d each of apple juice, pretzels and cereal bar) on vascular function (EndoPAT), systolic (SBP) and diastolic (DBP) blood pressures, and plasma lipids. Subjects were 62 men and women (mean age 54.5 yr, body mass index 29.2 kg/m2) with pre‐hypertension or stage I hypertension (mean resting SBP/DBP 129.8/80.8 mm Hg) while not receiving antihypertensive medications. A standard breakfast meal challenge including 2 servings of study products was administered at the end of each treatment period. Dairy and non‐dairy treatments did not produce significantly different mean SBP or DBP from pre‐meal to 3.5‐hr post‐meal (SBP, 126.3 vs. 124.9; DBP, 76.5 vs.75.7 mm Hg), pre‐meal (2.35 vs. 2.20) or 2‐hr post‐meal (2.33 vs. 2.30) EndoPAT reactive hyperemia index, and pre‐meal (22.5 vs. 23.8) or 2‐hr post‐meal (12.4 vs. 13.2) augmentation index. Fasting lipoprotein lipid (total, LDL, HDL and non‐HDL cholesterol and triglyceride) values also did not differ between treatments. In conclusion, no significant effects of consuming low‐fat dairy products, compared with low‐fat non‐dairy products, were observed for blood pressure, measures of vascular function or lipid variables.Funded by Dairy Research Institute

Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro”

Due to health and overweight concerns, there is an increasing interest of consumers for low-fat food. The objective of this work was to study the differences in sensory properties of a Uruguayan low-fat cheese “queso magro” and to establish whether there is a relationship with its acceptability. Six samples of this type of cheese from different commercial brands were studied. The sensory properties of these cheeses were evaluated by a trained panel and subsequently sample acceptability was evaluated by 84 consumers. Uruguayan low-fat cheeses were characterized by having a soft odor and taste, intermediate firmness, medium–high elasticity, and low friability. Samples mainly differed in their texture attributes, firmness, and elasticity though slight variations were observed for flavor attributes. Consumers’ liking scores varied widely among samples. The analysis of the relationship among sensory properties and acceptance revealed that flavor attributes like odor and taste intensity, bitterness and aftertaste were those that dictated the differences in acceptance. According to that, in the manufacture of Uruguayan low-fat cheese, to develop a product highly accepted by consumers, efforts should be directed mainly to improve odor and flavor.

Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese

The consumer trend for healthier food choices and preferences for low-fat products has increased the interest in low-fat cheese and nutraceutical dairy products. However, consumer preference is still for delicious food. Low- and reduced-fat cheeses are not completely accepted because of their unappealing properties compared with full-fat cheeses. The method reported here provides another option to the conventional cheese-making process to obtain lower fat cheese. Using CO2 as a supercritical fluid offers an alternative to reduce fat in cheese after ripening, while maintaining the initial characteristics and flavor. The aim of this experiment was to evaluate the effect of pressure (10, 20, 30, and 40×106 Pa) of supercritical CO2 on the amount of fat extracted, microbial population, polar lipid profile, and microstructure of 2 varieties of goat cheese: Majorero, a protected denomination of origin cheese from Spain, and goat Gouda-type cheese. The amount of fat was reduced 50 to 57% and 48 to 55% for Majorero and goat Gouda-type cheeses, respectively. Higher contents (on a fat basis) of sphingomyelin and phosphatidylcholine were found in Majorero cheese compared with control and goat Gouda-type cheeses. The microbial population was reduced after supercritical fluid extraction in both cheeses, and the lethality was higher as pressure increased in Majorero cheese, most noticeably on lactococcus and lactobacillus bacteria. The Gouda-type cheese did not contain any lactobacilli. Micrographs obtained from confocal laser scanning microscopy showed a more open matrix and whey pockets in the Majorero control cheese. This could explain the ease of extracting fat and reducing the microbial counts in this cheese after treatment with supercritical CO2. Supercritical fluid extraction with CO2 has great potential in the dairy industry and in commercial applications. The Majorero cheese obtained after the supercritical fluid extraction treatment was an excellent candidate as a low-fat goat cheese, lower in triglycerides and cholesterol but still with all the health benefits inherent in goat milk.

Prediabetes: A Prevalent and Treatable, but Often Unrecognized, Clinical Condition

Type 2 diabetes mellitus (T2DM) affects more than 8% of the United States population.1 The onset of T2DM is gradual, with most individuals progressing through a state of pre-diabetes which is defined as impaired fasting glucose (IFG; plasma glucose of 100–125 mg/dl or 5.6–6.9 mmol/l) and/or impaired glucose tolerance (IGT; plasma glucose of 140–199 mg/dl or 7.8–11.0 mmol/l 2h after an oral load of 75g dextrose) and/or hemoglobin A1C 5.7–6.4%.2 According to a study of a nationally representative sample (n =1,547), an estimated 35% of the United States population suffers from pre-diabetes: 19% have IFG only, 5% have IGT only, and 10% have both IFG and IGT.3 Although individuals can spend years in a pre-diabetic state, an expert American Diabetes Association (ADA) panel estimated that up to 70% will eventually progress to T2DM.4 However, not all individuals with pre-diabetes progress at the same rate. A meta-analysis of prospective cohort studies showed that the annual incidence of diabetes in people with IGT, IFG, or both was 6.1%, 7.0%, and 14.0% respectively.5 The diagnosis of pre-diabetes presents healthcare providers with an opportunity to identify patients at increased risk for T2DM and to implement interventions that can delay or prevent T2DM and its complications.4 Unfortunately, this opportunity is often unrecognized, as an analysis of a nationally representative sample of patients with pre-diabetes (n=584) concluded that only 31.7%, 33.4%, 25.9% had been counseled about exercise, diet, or both, respectively by a doctor or health professional.3 Possible reasons for not counseling patients include lack of reimbursement, lack of resources, lack of time, and lack of skill.6, 7 However, individuals who have been counseled by their health-care provider to adopt a healthy lifestyle reported greater adherence to weight control and diet modification and had lower low density lipoprotein (LDL) cholesterol, lower body mass index (BMI), and higher high density lipoprotein (HDL) cholesterol.8 Still, it is unclear whether counseling sessions by a primary care provider in the outpatient setting are correlated with improvements in fasting plasma glucose in patients with pre-diabetes compared to similar patients who have not been counseled. While there is some evidence to suggest lifestyle counseling may be associated with self-reported changes in lifestyle behavior in overweight and obese adults with pre-diabetes and diabetes,9 other data suggest that lifestyle intervention programs that have been implemented in the outpatient healthcare setting have had an insignificant impact on fasting plasma glucose.6 Nevertheless, according to ADA guidelines there is clear evidence to support providing medical nutrition therapy as needed to patients with pre-diabetes.10 Given the high prevalence of pre-diabetes, it is important to understand the basic underlying pathophysiology and how lifestyle interventions can be implemented in the clinical setting to reduce a patient’s risk for developing T2DM.

Texture Characterization of Low- and Full-Fat Cheese Fermented by &lt;i&gt;Lactobacillus acidophilus&lt;/i&gt; during Ripening Process

The value of Texture Profile Analysis (TPA) and microstructure of low- and full-fat cheese, fermented by L. acidophilus as starter culture and Str. Thermophilus as adjunct cultures, were changed after ripening for 90 d at 4 °C. The hardness, gumminess and chewiness of low-fat cheese were higher than that of full-fat cheese, while the springiness, cohesiveness and adhesiveness were less than that of full-fat cheese. The structure of low-fat cheese after ripening was more tightening and compact, while that of full-fat cheese had a lot of cavity.

Children and young adults with familial hypercholesterolaemia (FH) have healthier food choices particularly with respect to dietary fat sources compared with non-FH children.

Familial hypercholesterolaemia (FH) leads to elevated plasma levels of LDL-cholesterol and increased risk of premature atherosclerosis. Dietary treatment is recommended to all patients with FH in combination with lipid-lowering drug therapy. Little is known about how children with FH and their parents respond to dietary advice. The aim of the present study was to characterise the dietary habits in children with FH. A total of 112 children and young adults with FH and a non-FH group of children (n 36) were included. The children with FH had previously received dietary counselling. The FH subjects were grouped as: 12-14 years (FH (12-14)) and 18-28 years (FH (18-28)). Dietary data were collected by SmartDiet, a short self-instructing questionnaire on diet and lifestyle where the total score forms the basis for an overall assessment of the diet. Clinical and biochemical data were retrieved from medical records. The SmartDiet scores were significantly improved in the FH (12-14) subjects compared with the non-FH subjects (SmartDiet score of 31 v. 28, respectively). More FH (12-14) subjects compared with non-FH children consumed low-fat milk (64 v. 18 %, respectively), low-fat cheese (29 v. 3%, respectively), used margarine with highly unsaturated fat (74 v. 14 %, respectively). In all, 68 % of the FH (12-14) subjects and 55 % of the non-FH children had fish for dinner twice or more per week. The FH (18-28) subjects showed the same pattern in dietary choices as the FH (12-14) children. In contrast to the choices of low-fat dietary items, 50 % of the FH (12-14) subjects consumed sweet spreads or sweet drinks twice or more per week compared with only 21 % in the non-FH group. In conclusion, ordinary out-patient dietary counselling of children with FH seems to have a long-lasting effect, as the diet of children and young adults with FH consisted of more products that are favourable with regard to the fatty acid composition of the diet.