Low-fat Cow Milk Research Articles

Low-calorie and carrot pulp incorporated shrikhand from low-fat cow milk: Optimization and quality evaluation

<abstract> <p>The present study was undertaken to standardize the milk fat, stevia level, and optimize fortification of carrot pulp at 10, 20 or 30 % levels separately replacing the chakka for production of low-fat and low-sugar functional shrikhand, a fermented Indian dessert from cow milk. On the basis of sensory evaluation, it was determined that the most favorable shrikhand was prepared using milk with 1.5% fat and replacing 60% of the sugar with stevia. Additionally, the incorporation of carrot pulp at a 20% level was identified as the optimal choice. This carrot pulp-enriched shrikhand was further assessed for its physico-chemical attributes such as pH, thiobarbituric acid reacting substances (TBARS) value and water activity, microbiological quality (including total plate count, coliform, psychrophilic, yeast and mold counts), and sensory characteristics over a 9-day period, with evaluations at intervals of three days (0, 3, 6, and 9 days), and then it was compared with the control. Although the mean TBARS values showed an increasing trend, the values of carrot pulp treated shrikhand (0.497 mg manolaldehyde/kg) was significantly (p < 0.05) lower than control (0.582 mg manolaldehyde/kg) samples during the 9 days storage period. Further, the sensory evaluation results of shrikhand with carrot pulp exhibited significantly higher (p < 0.05) mean scores for color, appearance, and overall acceptability. The microbiological quality parameters of both products (control and treated) remained within permissible limits, when stored under refrigerated conditions for up to 9 days. In conclusion, shrikhand with 20% carrot pulp is recommended due to its ability to add value to the product by enhancing its functional properties and overall acceptability.</p> </abstract>

Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types

The increasing consumption of fermented milk products such as yogurt can be attributed to their health benefits as it contains milk-derived essential nutrients and probiotic lactic acid bacteria added as a starter culture. Yogurt is made from different varieties of fresh and reconstituted milk. The unique characteristics of goat milk provide an opportunity to produce yogurt that meets consumers' preferences. This study determined, evaluated and compared the physical properties, fatty acid composition and the nutrient/health index based on the fatty acids profiles of goat's and cow’s milk set yogurt. The yogurt was made from different milk varieties, which were goat's milk, cow's milk, a combination of goat's and cow's milk, commercial pasteurized full-fat cow's milk, and low-fat cow's milk. Physical properties evaluated were spontaneous or free whey, syneresis, water-holding capacity, viscosity, and texture. The composition of fatty acids was determined, grouped, and used to assess the nutrient/health index. The physical differences between yogurt prepared from goat's milk and cow's milk were established. This study revealed 21 different fatty acids in set yogurt made from goat’s and cow's milk, and the goat’s milk yogurt contained 6 fatty acids in the highest proportion. The yogurt contained an average of 62.3% saturated fatty acids and 37.7% unsaturated fatty acids. This study demonstrated the effect of milk varieties on the variation of yogurt's physical properties and fatty acid composition. This information is valuable to establish the ways to enhance the product's quality.

A systematic review on oral rehydration beverages for treating exerciseassociated dehydrationPart II. The effectiveness of alternatives to carbohydrate-electrolyte drinks.

Dehydration associated with exertion is a commonly encountered condition in the first aid setting, particularly at outdoor sporting events. Part I of this back-to-back review demonstrated that commercial sports drinks can be suggested for effective restoration of fluid balance in dehydrated persons. This systematic review was undertaken to compare alternative liquids, such as milk, beer, and coconut water, with water for effective oral rehydration after prolonged exercise. Cochrane Library, PubMed, and Embase were searched for relevant literature in June 2022. Controlled experimental and observational studies involving adults and children were included when dehydration was induced by physical exercise and oral rehydration fluids were administered and compared with regular water. No additional food intake accompanied the rehydration drinks or water. Articles in all languages were included if an English abstract was available. The study design, study population, intervention, outcome measures, and study limitations were extracted from each included article. Out of 3485 records, 11 studies were included comparing skim or low-fat milk, coconut water, and beer (0-5% alcohol) with water. Four studies showed that drinking skim or low-fat milk, without additional food intake, led to a statistically significant improved volume/hydration status when compared with drinking water. In three trials, no significant differences were shown at multiple timepoints for outcomes related to volume and hydration status following rehydration with fresh coconut water compared with water. Lastly, there is insufficient evidence to recommend beer for rehydration (0-5% alcohol). Consuming skim or low-fat cow's milk without additional food as compared with water appears to improve volume/hydration status in persons with exercise-induced dehydration. However, evidence is of very low certainty and should be interpreted with caution.

Effect of Herbal Extracts Upon Enhancing the Quality of Low-Fat Cottage Cheese

compounds found in plants possess medicinal properties and act as biogenic stimulants. These substances are formed in isolated tissues of animal and plant origin during their adapting to adverse environmental conditions, exhibiting biological activity. Biogenic stimulants include plant extracts utilized in pharmacology and dairy cattle breeding to enhance immunity, prevent animal infertility, increase productivity, and elevate the level of protein and fat components in milk. This suggests the potential application of plant biopreparations in the dairy industry, particularly in the technology of low-fat cottage cheese, to enhance its protein content. Objective. The present study aims to investigate the effect of biological preparations used in low-fat cottage cheese production on its quality and assess the feasibility of the said preparation. Methods. The quality parameters and biological value were evaluated for low-fat cottage milk cheese made from low-fat cow's milk prepared for curdling, as well as the lactating enzyme preparation "Fromaza" in the amount of 0.1 g for each batch of the product dissolved in plant extracts-based biopreparations "Biosvit" and "Megasvit". In samples of raw milk, the mass fraction of fat, protein, and solids and density were determined. Physicochemical and biochemical parameters, as well as the amino acid composition of protein in milk, were determined using standardized methods. Results. The study revealed that the use of "Biosvit" increased the mass fraction of total protein in the pilot cheese batch by 0.4%, while "Megasvit" led to a decrease in total protein content by 0.52%. Additionally, "Biosvit" and "Megasvit" reduced the mass fraction of non-casein protein in the pilot cheese batches by 0.25% and 1.82%, respectively, and increased the level of casein protein by 0.65% and 1.43%, respectively, compared to the control. The cheese yield from every 100 kg of processed raw milk increased by 2.8% and 4.5%, respectively, when using "Biosvit" and "Megasvit" preparations, compared to the control. Conclusions. The effectiveness of the biological preparation "Megasvit", used to dissolve the enzyme "Fromaza", in improving the quality and biological value of low-fat cottage cheese has been confirmed.

Addressing nutrient shortfalls in 1- to 5-year-old Irish children using diet modeling: development of a protocol for use in country-specific population health

ABSTRACTBackgroundDietary habits formed in early childhood can track into later life with important impacts on health. Food-based dietary guidelines (FBDGs) may have a role in improving population health but are lacking for young children.ObjectivesWe aimed to establish a protocol for addressing nutrient shortfalls in 1- to 5-y-old children (12–60 mo) using diet modeling in a population-based sample.MethodsSecondary analysis of 2010–2011 Irish National Pre-School Nutrition Survey data (n = 500) was conducted to identify typical food consumption patterns in 1- to 5-y-olds. Nutrient intakes were assessed against dietary reference values [European Food Safety Authority (EFSA) and Institute of Medicine (IOM)]. To address nutrient shortfalls using diet modeling, 4-d food patterns were developed to assess different milk-feeding scenarios (human milk, whole or low-fat cow milk, and fortified milks) within energy requirement ranges aligned with the WHO growth standards. FBDGs to address nutrient shortfalls were established based on 120 food patterns.ResultsCurrent mean dietary intakes for the majority of 1- to 5-y-olds failed to meet reference values (EFSA) for vitamin D (≤100%), vitamin E (≤88%), DHA (22:6n–3) + EPA (20:5n–3) (IOM; ≤82%), and fiber (≤63%), whereas free sugars intakes exceeded recommendations of <10% energy (E) for 48% of 1- to 3-y-olds and 75% of 4- to 5-y-olds. “Human milk + Cow milk” was the only milk-feeding scenario modeled that predicted sufficient DHA + EPA among 1- to 3-y-olds. Vitamin D shortfalls were not correctable in any milk-feeding scenario, even with supplementation (5 µg/d), apart from the “Follow-up Formula + Fortified drink” scenario in 1- to 3-y-olds (albeit free sugars intakes were estimated at 12%E compared with ≤5%E as provided by other scenarios). Iron and vitamin E shortfalls were most prevalent in scenarios for 1- to 3-y-olds at ≤25th growth percentile.ConclusionsUsing WHO growth standards and international reference values, this study provides a protocol for addressing nutrient shortfalls among 1- to 5-y-olds, which could be applied in country-specific population health.

University Students’ Knowledge and Perceptions Regarding the Nutrient Content of Plant-Based Beverages

Abstract Objectives While the consumption of milk in the U.S. continues to decline, plant-based beverages, like almond milk, are becoming increasingly popular. The purpose of this study was to assess university students’ knowledge and perceptions on the nutrient content of plant-based beverages they consume. Methods An online survey was used to collect responses from students at three U.S. universities. Responses were collected from February through September 2020. Students were asked to describe the type of plant-based beverage they drank most often. They were then asked to indicate whether they thought the beverage was greater than, less than, or equal to low-fat cow's milk with regard to energy, protein, vitamin D, and calcium content. Participants were instructed to respond without looking-up their answers, and they were given the option to select “I am not sure” as a response to each question. Using product nutrient labels, responses were scored for accuracy. Results One hundred forty-four students who indicated they drank plant-based beverages completed the survey. Fifty-four % (n = 77) correctly rated the energy content of their beverage, 23% (n = 34) were unsure, 14% (n = 20) overestimated, and 8% (n = 11) underestimated the energy content. When asked about protein, 34% (n = 49) were unsure, 22% (n = 32) overestimated, 21% (n = 30) accurately estimated, and 2% (n = 3) underestimated their beverage's content. For calcium, 43% (n = 58) underestimated, 32% (n = 43) were unsure, 20% (n = 33) answered accurately, and 4% (n = 5) overestimated the content of their beverage. Lastly, for vitamin D, 38% (n = 50) were unsure, 38% (n = 50) underestimated, 23% (n = 30) were accurate, and 1% (n = 1) overestimated the amount of vitamin D in their plant-based beverage. Conclusions Roughly half of all students had an accurate understanding of the energy content of the plant-based beverages they consume. However, the majority did not have an accurate understanding of their beverage's protein, vitamin D, or calcium content. Overall, students appeared to pay attention to the calorie content more than any other nutrient. Although more research is needed, the findings suggest the need to improve students’ awareness of nutrition information and labeling in order to make informed beverage choices. Funding Sources College of Health and Human Sciences, Kansas State University.

Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: effect of protein source and homogenization pressure.

Plant-based milk alternatives are becoming more popular. However, many are low in nutrients, particularly protein. More attention is being given to plant protein isolates / concentrates as potential ingredients in high-protein milk alternative formulations. The effect of lupin protein source on the physicochemical, functional, and nutritional characteristics of model milk alternatives was investigated. Milk alternatives were produced with either blue lupin or white lupin protein isolate, formulated to contain similar levels of protein and fat as low-fat cow's milk. Nutritional composition and predicted glycemic properties were measured. The effect of homogenization pressure on the physicochemical properties and storage stability was also assessed, with cow's milk and soy milk alternative analyzed for comparison. Both blue and white lupin milk alternatives were high in protein, low in fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs), and had a low predicted glycemic index. White lupin milk alternatives had smaller particle size as well as greater stability, with less creaming compared to blue lupin milk alternatives, although the former showed slightly higher sediment layers. Increasing homogenization pressure from 180 to 780 bar resulted in smaller particle size, lower separation rate, and greater foamability for both blue and white lupin milk alternatives. White lupin milk alternative homogenized at 780 bar was found to be the most stable product, with a similar separation rate to cow's milk. These results indicate that protein source and processing can influence functional properties significantly along with product stability, and this is an important consideration when formulating high-protein milk alternatives. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Low fat Ras Cheese with Exopolysaccharide Producing Starter Cultures

Using of the exopolysaccharide-producing starter culture for improving the texture and technical properties of low-fat Ras cheese was studied. Ras cheese was manufactured using cow milk (3% fat) with non producing- EPS starter as control (CF). Low fat cow milk (1.5% fat) was divided into 3 equal portions. The first portion was served as control (Cl) with non producing- EPS starter. While EPS producing starter either commercial (T1) or laboratory (T2) were added for the other two portions respectively. The experimental design was performed to compare full and low fat Ras cheese (CF and Cl) with non producing- EPS starter culture with commercial and laboratory (T1and T2) with EPS producing starter culture. The physicochemical, textural profile analysis and organoleptic properties of fresh and stored cheeses (3 months) were determined. Also, the microscopic structural changes in fresh low- fat Ras cheese with EPS-producing starter were evaluated. The results indicated that addition of EPS producing cultures with decreasing fat of cheese milk lead to an increase in the moisture of treatments. Protein content of low fat Ras cheese was slight decreased with adding EPS-producing starter in cheese. The data indicate that control cheese (full fat without EPS-producing cultures) had the lowest values of acidity compared to low fat without EPS-producing cultures . Addition of exopolysaccharides starter in low fat Ras cheese caused decrease in hardness in cheeses. Values of hardness, cohesiveness, springiness, gumminess and chewiness decreased during storage period for 3 months. Using EPS- producing cultures in low fat Ras cheese was more pronounced on microscopic structural changes of the resultant cheese. Also, addition of EPS-producing cultures in Ras cheese milk improved sensory evaluation of the resultant cheese and cheese with 1.5% fat and EPS-producing culture (T2) was selected as the best cheese by sensory panel to produce high quality Ras cheese.

Dielectric Properties of Infant Formulae, Human Milk and Whole and Low-Fat Cow Milk Relevant for Microwave Heating

Abstract The dielectric properties of three different reconstituted infant formulae, human milk, as well as, whole and low-fat pasteurized cow milk were measured at temperature interval from (5 to 70) °C and at frequency of 2450 MHz. The dependency of the dielectric properties with temperature is presented. The values of penetration depth were determined and can be used to estimate the ideal bottle-feeding or container diameter to use in a domestic microwave oven or specific microwave equipment to pasteurize human milk in Human Milk Banks (HMB).

Wound healing property of milk in full thickness wound model of rabbit

ObjectiveWound healing consists of several continuous phases in which various cells and chemical intermediates are involved. Milk as a rich source of nutritional elements has proved to have potential benefits for treatment of various diseases. The present study was designed to investigate the healing effect of low-fat cow's milk on an open skin wound model in the rabbit. MethodsThe 2%, 5%, and 10% (w/w) ointments of lyophilized powder of low-fat milk were prepared in the eucerin base and were applied twice daily in the treatment groups. Phenytoin 1% ointment was used as a standard control. The healing effect of the milk ointment (MO) was evaluated through the measurement of wound surface area, the extent of tissue tension, and the content of hydroxyproline. Histological evaluation of skin tissue specimens was also performed using hematoxylin and eosin staining. ResultsThe results showed that the healing rate in the treatment group was significantly higher than that of untreated group and eucerin group (p < 0.01). The best healing effect was seen in 5% milk ointment with the shortest healing time (15 days) and the highest tissue tension in comparison to other groups. Although the tissue hydroxyproline content in this group was slightly lower than that of the phenytoin group, this difference was not significant. Histologic, findings indicated increased collagen fibers, increased fibroblasts and an evident decrease in inflammatory cells in that group. ConclusionIt can, therefore, be concluded that low-fat cow's milk has significant beneficial effects on skin wound healing. Therefore, it may be used as a healing agent in different types of the wound in humans after certain clinical trials.

Behavior of silver nanoparticles and ions in food simulants and low fat cow milk under migration conditions

Research on the potential migration of nanoparticles (NPs) from nano-based food contact materials (FCMs) has often reached inconsistency in previous studies. Conventional food simulants and traditional migration tests, which are established for small molecules, have been used for studying the potential migration of NPs from nano-based FCMs. The suitability of conventional food simulants and migration tests was investigated by studying the behavior of 40 nm polyethylene glycol (PEG) coated AgNPs and silver ions in food simulants (10% ethanol, 20% ethanol, 50% ethanol, 3% acetic acid, olive oil) under migration conditions. Particle mass and number concentrations, ionic concentration and particle size distributions were determined by single particle inductively coupled plasma-mass spectrometry (spICP-MS) before and after incubation for 4 h or 10 days at 40 °C. In agreement with similar studies, 50% ethanol preserved the AgNPs, while acetic acid induced dissolution of AgNPs. Dissolution of the PEG-AgNPs obeyed pseudo-first-order reaction kinetics. PEG-AgNPs showed similar behavior in low fat cow milk during storage at 4 °C for 5 days as in the corresponding food simulant, 50% ethanol. Addition of sodium chloride to ultrapure water led to enhanced dissolution. The potential reduction of silver ions to NPs in food simulants, low fat milk and in alkaline conditions in the presence of reducing agents was studied. Based on the obtained results, it is unlikely that AgNPs are formed from Ag ions at the low concentration which are typically observed for the migration of Ag from polymeric FCMs.

Vitamin D content in fortified low fat milk in Saudi Arabia.

BACKGROUNDVitamin D deficiency is common in many countries, including Saudi Arabia. Various population-level preventive measures have been implemented, including milk fortification with vitamin D.OBJECTIVESThe main objective of the study was to determine vitamin D levels in fortified low fat cow milk on the Saudi Arabian market and to compare it with the label claims.DESIGNCross-sectional study.SETTINGAcademic research center.MATERIALS AND METHODSFive milk batches from five major producers were purchased in five replicates from five major retail stores in Riyadh, Saudi Arabia. We used a validated liquid chromatography assay to measure vitamin D levels. All samples were producer labeled to contain 400 IU/L (10 ng/mL) vitamin D and were analyzed within the first 40% of their validity period. Intra-batch, inter-batch, and inter-producer variations were determined as a coefficient of variation.MAIN OUTCOME MEASURESIntra-batch, inter-batch and inter-producer variations in vitamin D level.RESULTSOverall, mean (SD) measured vitamin D level was 10.2 (1.6) with a range of 7.1–13.9 ng/mL. In 25 of 125 samples (20%), the vitamin D level was outside ± 20% of the label claim (10.4% under-fortified, 9.6% over fortified). Intra-batch, inter-batch, and intra-producer variations were 1.6–20.8%, 8.2–20.8%, and 16.1%, respectively.CONCLUSIONSVitamin D content in fortified low fat cow milk on the Riyadh market matches label claim in 85% of the samples of major retailers. Variations from label claim in 15% of the samples are small and may not be clinically important.LIMITATIONSThis study was limited to five major retailers in the Riyadh area and did not examine full-fat or non-fat milk samples.

The effects of acute ethanol challenge on amygdala protein and gene expression of mglu5 and pkc epsilon during ethanol withdrawal induced anxiety in rats

Event Abstract Back to Event The effects of acute ethanol challenge on amygdala protein and gene expression of mglu5 and pkc epsilon during ethanol withdrawal induced anxiety in rats Jaya Kumar1, 2*, Hermizi Hapidin3, Yvonne Tee Get Bee3 and Zalina Ismail2 1 Universiti Kebangsaan Malaysia, Department of Physiology, UKM Medical Centre, Malaysia 2 Universiti Sains Malaysia, BRAINetwork Centre for Neurocognitive Sciences, Malaysia 3 Universiti Sains Malaysia, School of Health Sciences, Malaysia Cessation from prolonged and excessive ethanol intake can lead to hyperexcitability of glutamatergic neurotransmission in the amygdala, which induces an anxiety-like syndrome. Most alcoholics that suffer from such symptoms frequently depend on habitual drinking as self-medication to alleviate their symptoms. Metabotropic glutamate receptors 5 (mGlu5) and Protein Kinase C (PKC) epsilon have been related to ethanol consumption and anxiety-related behaviours. mGlu5 signalling has been associated with PKC activities and the epsilon isoform of PKC has been suggested as a crucial signalling target for modulation of ethanol consumption by mGlu5. This study explores the changes in mGlu5 and PKC epsilon at protein and gene-levels in the amygdala following acute ethanol challenge during EW induced anxiety in rats. Male Wistar rats were fed a modified liquid diet containing low fat cow milk, sucrose, and maltodextrin, with a gradual introduction of 2.4%, 4.8% and 7.2% ethanol for 20 days. Six hours into EW, the rats were intraperitoneally injected with normal saline and ethanol (2.5?g/kg, 20% v/v), and exposed to open field and elevated plus maze tests. Then, amygdala tissue was dissected from the rat brain for Western blot and gene expression studies. EW-induced anxiety was accompanied by a significant increment of mGlu5, total PKC epsilon and phosphorylated PKC epsilon protein levels and also of mRNA of mGlu5 (GRM5) in the amygdala. Acute administration of ethanol significantly attenuated EW-induced anxiety as well as an EW-induced increase in GRM5. The acute challenge of ethanol to EW rats had little effect on the phosphorylated and total protein levels of PKC epsilon in the amygdala. Our results show that amygdala PKC epsilon may not be directly involved in the development of anxiety following EW. Keywords: Amygdala, hyperexcitability, PKC, mGlu5, ethanol challenge Conference: 14th Meeting of the Asian-Pacific Society for Neurochemistry, Kuala Lumpur, Malaysia, 27 Aug - 30 Aug, 2016. Presentation Type: YIC05: Young Investigator Colloquium 5 Topic: 14th Meeting of the Asian-Pacific Society for Neurochemistry Citation: Kumar J, Hapidin H, Tee Get Bee Y and Ismail Z (2016). The effects of acute ethanol challenge on amygdala protein and gene expression of mglu5 and pkc epsilon during ethanol withdrawal induced anxiety in rats. Conference Abstract: 14th Meeting of the Asian-Pacific Society for Neurochemistry. doi: 10.3389/conf.fncel.2016.36.00069 Copyright: The abstracts in this collection have not been subject to any Frontiers peer review or checks, and are not endorsed by Frontiers. They are made available through the Frontiers publishing platform as a service to conference organizers and presenters. The copyright in the individual abstracts is owned by the author of each abstract or his/her employer unless otherwise stated. Each abstract, as well as the collection of abstracts, are published under a Creative Commons CC-BY 4.0 (attribution) licence (https://creativecommons.org/licenses/by/4.0/) and may thus be reproduced, translated, adapted and be the subject of derivative works provided the authors and Frontiers are attributed. For Frontiers’ terms and conditions please see https://www.frontiersin.org/legal/terms-and-conditions. Received: 04 Aug 2016; Published Online: 11 Aug 2016. * Correspondence: Dr. Jaya Kumar, Universiti Kebangsaan Malaysia, Department of Physiology, UKM Medical Centre, Cheras, Kuala Lumpur, Malaysia, jayakumar@ukm.edu.my Login Required This action requires you to be registered with Frontiers and logged in. To register or login click here. Abstract Info Abstract The Authors in Frontiers Jaya Kumar Hermizi Hapidin Yvonne Tee Get Bee Zalina Ismail Google Jaya Kumar Hermizi Hapidin Yvonne Tee Get Bee Zalina Ismail Google Scholar Jaya Kumar Hermizi Hapidin Yvonne Tee Get Bee Zalina Ismail PubMed Jaya Kumar Hermizi Hapidin Yvonne Tee Get Bee Zalina Ismail Related Article in Frontiers Google Scholar PubMed Abstract Close Back to top Javascript is disabled. Please enable Javascript in your browser settings in order to see all the content on this page.

EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.

Five batches of Gouda-like cheese were made to study the effect of simplesse® -100 at rate 0 .18 g /L milk on the quality of the resultant Gouda–like cheese during three months of ripening. Three batches of Gouda-like cheese were made from whole fat (3.5%), reduced fat (2.5%) and low-fat cow's milk (1.5%). Similarly another two batches of reduced (2.5%) and low-fat milk (1.5%) were made with addition of fat replacer (Simplesse®–100) at a rate of 0.18 g/ litre of milk. Results indicated that cheese treatments made by adding simplesse characterized with a pronounced increase in moisture, total protein and titratable acidity. In addition, these chesses characterized with higher ripening indices (WSN/TP, PTN-SN/TP and NPN/TP) and total volatile fatty acids (TVFA) than the corresponding cheese treatments being made without simplesse® -100, when fresh and during storage period. Moreover, results revealed that decreasing fat content of cheese had an obvious effect on chemical composition and ripening indices of the resultant cheese, when fresh and during storage period Results revealed that decreasing fat content of cheese had a remarkable effect on total viable, proteolytic and lipolytic bacterial counts in the resultant cheeses during ripening period. Addition of simplesse® -100 decreased the counts of total viable, proteolytic and lipolytic bacterial in resultant cheese compared with cheese free from simplesse ® -100 along the ripening period. Furthermore, addition of simplesse® -100 improved the sensory properties of low fat cheese especially its body and texture(T3 and 5) to be near to control one (full-fat cheese) .Also, its more acceptable than chesses made without simplesse® -100 (T2 and T4).

The effects of acute ethanol administration on ethanol withdrawal-induced anxiety-like syndrome in rats: A biochemical study.

Withdrawal from long-term ethanol consumption results in overexcitation of glutamatergic neurotransmission in the amygdala, which induces an anxiety-like syndrome. Most alcoholics that suffer from such symptoms frequently depend on habitual drinking as self-medication to alleviate their symptoms. Metabotropic glutamate receptor subtype 5 (mGlu5) and protein kinase C (PKC) epsilon have been reported to mediate acute and chronic effects of ethanol. This study explores the changes in mGlu5 and PKC epsilon in the amygdala following acute administration of ethanol during ethanol withdrawal (EW) induced anxiety. Male Wistar rats were fed a modified liquid diet containing low-fat cow milk, sucrose, and maltodextrin, with a gradual introduction of 2.4%, 4.8% and 7.2% ethanol for 20 days. Six hours into EW, the rats were intraperitoneally injected with normal saline and ethanol (2.5 g/kg, 20% v/v), and exposed to open-field and elevated plus maze tests. Then, amygdala tissue was dissected from the rat brain for Western blot and gene expression studies. EW-induced anxiety was accompanied by a significant increase in mGlu5, total PKC epsilon, and phosphorylated PKC epsilon protein levels, and also of mRNA of mGlu5 (GRM5) in the amygdala. Acute administration of ethanol significantly attenuated EW-induced anxiety as well as an EW-induced increase in GRM5. The acute challenge of ethanol to EW rats had little effect on the phosphorylated and total protein levels of PKC epsilon in the amygdala. Our results demonstrate that amygdala PKC epsilon may not be directly involved in the development of anxiety following EW.

Effect of Safflower Oil on Concentration of Conjugated Linoleic Acid of Kefir Prepared by Low-fat Milk.

Conjugated linoleic acid (CLA) is a special fatty acid in dairy products with unique antioxidant and anti-cancerous effects. Kefir, a milk product, comprises normalized homogenized cow's milk, the fructose and lactulose syrup as well as a symbiotic starter which has improved probiotic characteristics. The study was aimed to discuss patents and to examine the effect of different safflower oil concentrations on CLA content of the kefir drink prepared by low-fat milk. Safflower oil was added at 0.1, 0.3 and 0.5% (V/V) to low-fat cow's milk and six formulations of kefir samples were prepared. The CLA content of the kefir products was measured at pH=6.0 and pH=6.8 by gas chromatography. Acid and bile tolerance of bacterial microenvironment in the products were also determined. Substitution of natural fat content of milk with safflower oil resulted in proportional increase in the CLA contents of kefir in a dose dependent manner. The highest concentration of CLA was found under 0.5% (V/V) of safflower oil at pH 6.0 and temperature of 37 °C. Adding the Safflower oil into milk used for kefir production, increased CLA content from 0.123 (g/100 g) in pure safflower free samples to 0.322 (g/100 g) in samples with 0.5% (V/V) of safflower oil. The current study revealed that substitution of safflower oil with natural fat of cow's milk may help the production of kefir samples with remarkable increase in CLA content of final product.

Technology for the Manufacture of Diabetic Rosogolla

Diabetic Rosogolla was manufactured by using low-fat cow milk. Six different combinations viz. type of chhana and two different concentrations (40° and 50° Brix) of cooking medium. All of the experimental samples and control were analyzed for physico-chemical, textural, and sensory properties. A 40° Brix concentration of cooking medium was preferred to give a highly acceptable Diabetic Rosogolla. The average composition of Diabetic Rosogolla is moisture—52.20%, fat—4.46%, protein—12.78%, sorbitol—29.66%, and ash—0.89%. Similarly, the rheological properties were hardness—7.85 N, cohesiveness—0.54, springiness—6.06 mm, gumminess—3.8 N, chewiness—26.07 Nmm, fracture force—4.1 N, adhesiveness—0.0272 Nmm, and stiffness—2.17 N/mm. This protocol can be adopted at commercial level and be used to serve the customers who desire fewer calories but cannot resist having the sweets after their meal.

Effects of the mGluR5 antagonist MPEP on ethanol withdrawal induced anxiety-like syndrome in rats

Abstinence from chronic ethanol consumption leads to the manifestation of a variety of symptoms attributed to central nervous system hyperexcitability, such as increased irritability, anxiety, and restlessness. Recent studies have demonstrated the importance of metabotropic glutamate receptor 5 (mGluR5) in addictive behaviours. This study investigates the effects of the mGluR5 antagonist 2-methyl-6-(phenylethynyl)-pyridine (MPEP) on ethanol withdrawal induced anxiety using two behavioural paradigms. Male Wistar rats were fed a Modified Liquid Diet (MLD) containing low fat cow milk, sucrose, and maltodextrin with a gradual introduction of 2.4%, 4.8% and 7.2% ethanol for 20 days. Six hours into ethanol withdrawal, the rats were intraperitoneally injected with normal saline and MPEP (2.5, 5.0, 10, 20, 30 mg/kg) and were assessed for ethanol withdrawal induced anxiety-like syndrome using an automated elevated plus maze and an open field. MPEP at 10 mg/kg significantly attenuated ethanol withdrawal induced anxiety without any compromising effects on locomotor activities. Despite reversing several indices of ethanol withdrawal induced anxiety in both the elevated plus maze and the open field, low doses of MPEP (2.5, 5 mg/kg) significantly compromised the locomotor activities of ethanol withdrawn rats. High doses of MPEP (20 and 30 mg/kg) significantly attenuated withdrawal anxiety when tested in the elevated plus maze but not in the open field. Administration of MPEP (2.5, 5, 10, 20, 30 mg/kg) has no significant compromising effect on the locomotor activities of ethanol naïve rats. Despite significantly reducing withdrawal anxiety in both behavioural paradigms at 10 mg/kg, the compromising effects of low and high doses of MPEP must be further explored along with the therapeutic efficiency of this drug for relieving withdrawal induced anxiety.

Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts

Many studies with conjugated linoleic acid (CLA) indicate that it has a protective effect against mammary cancer. Because dairy products are the most important dietary sources of CLA, we have investigated the CLA concentrations and additionally the fatty acid profiles and chemical composition of several commercial, traditional, Greek yogurts from different geographical origin. The fat content of yogurts was in the order of goat<cow<sheep. Cow, sheep and goat milk yogurts contain respectively 0.128-1.501, 0.405-1.250 and 0.433-0.976 g CLA/100 g fat. Low-fat milk yogurts showed lower values of c-9, t-11 CLA content on lipid basis compared to full-fat yogurts. Samples from mountain areas showed average c-9, t-11 CLA content higher than those from prairie districts. The highest amounts of saturated fatty acids (SFA) were found in low-fat yogurts, of monounsaturated fatty acids (MUFA) in sheep milk yogurts and of polyunsaturated fatty acid (PUFA) in low-fat cow milk yogurts.

Assessment of α-tocopherol content in cow and goat milk from the Serbian market

The present paper reports determination of ?-tocopherol in commercial cow, raw cow and goat milk, as well as estimation of its nutritive value based on ?-tocopherol content. Quantification was done by reversed-phase HPLC with fluorescence detection (ex 295 nm, em 330 nm) and with UV detector set at 286 nm and 292 nm. The method of milk sample preparation consisted of alkaline saponification with 30% KOH, denaturation of lipoproteins with methanol followed by liquid-liquid extraction with diethyl-ether. Recovery values of the extraction method were 78.5, 86.7 and 91.0% for three standard addition levels. Analyzed commercial low-fat milk samples had significant lower ?-tocopherol levels than milk with higher fat content. ?-tocopherol concentration below 0.30 ?g/ml in low-fat cow milk and 0.83-0.86 ?g/ml in whole milk were detected. Raw goat milk had much more ?-tocopherol (1.25 ?g/ml) compared with commercial and raw cow milk with similar fat content.