Milk Cake Research Articles

Characterization of biopolymers based antibacterial films enriched with thyme essential oil and their application for milk cake preservation

Characterization of biopolymers based antibacterial films enriched with thyme essential oil and their application for milk cake preservation

Assessment of Cadmium and Mercury Contamination of Milk and Dairy Products in Vietnam

Background: Milk and dairy products are nutritious and can play a significant role in a healthy diet. The safety of milk decreases with increase in concentration of Cadmium (Cd) and Mercury (Hg). The aim is to evaluate the status of Cd and Hg contamination regarding milk and dairy products in some provinces and cities of Vietnam. Methods: 367 samples of liquid milk, yogurt, cheese, milk cake and milk powder were collected in six large cities and provinces of Vietnam, then Cd and Hg levels were quantitatively analyzed. Samples were digested before analysis to remove organic compounds, and the heavy metal concentrations were determined by atomic absorption spectrophotometry. Results: The average concentrations of Cd and Hg in liquid milk were 64.55 and 29.99 ppb; in yogurt, 49.09 and 24.72 ppb; in cheese, 115.81 and 33.75 ppb; in milk cake, 84.44 and 18.08 ppb; and in milk powder, 61.78 and 43.21 ppb, respectively. Conclusion: Hg concentrations in 19.3% of liquid milk, 9.49% of yogurt, 14.29% of cheese, 9.09% of milk cake, and 22% of milk powder were higher than the maximum permitted levels according to national regulations. In contrast, Cd concentrations of all the samples were less than the maximum permitted levels so as not to affect the health of consumers of milk and dairy products produced and processed in Vietnam.

Sensory Evaluation of Antioxidant Enriched and Iron Based Prebiotic Milk Cake

The main objective of this research study was to develop antioxidant enriched and iron based prebiotic milk cake and to evaluate sensory analysis of newly prepared milk cake. In this research study, control milk cake was developed without prebiotics and experimental milk cake was prepared by different percentage of prebiotics. As a prebiotics kiwi fruits powder was used. The nutritional value of bakery goods and their potential for use in feeding programmes and emergencies captured the attention of customers. After sensory analysis, it was found that T3 treatment combination was showed higher overall acceptability.

Screening of goaty flavor-inhibiting lactic acid bacteria and their effects on the flavor profiles of goat milk cakes

The goaty flavor of traditional fermented Yunnan goat milk cake can be reduced by fermentation, but the bacteria species related to such functions have not yet been explored. This study therefore screened lactic acid bacteria (LAB) for their ability to inhibit goaty flavor in goat milk cake and sour juice samples. Three strains capable of inhibiting goaty flavor were identified as Lactococcus lactis subsp. lactis SD-3, Pediococcus lactis DN-1, and Lactiplantibacillus plantarum GM-6. Goat milk cake was then fermented using orthogonally designed mixed strains. The optimum inoculums of strains were determined based on orthogonal experiment, sensory evaluation score and gas chromatography-mass spectrometry (GC-MS) analysis, which were 6.7 × 106, 1.0 × 107 and 2.0 × 107 CFU/mL for strain SD-3, DN-1 and GM-6, respectively. The GC-MS analysis of samples fermented with such artificial adjunct starter combination confirmed that free fatty acids (FFA) with goaty flavor decreased. These included propionic acid, valeric acid, hexanoic acid, heptanoic acid, octanoic acid, and decanoic acid. In contrast, the content of aroma compounds with goaty flavor-inhibition effects increased, such as benzaldehyde, ethyl butyrate and hexanal. This study provides a reference for screening goaty flavor-inhibiting LAB and improving the flavor quality of goat dairy products by using artificial adjunct starters.

Traditional uses and phytochemical constituents of Cynanchum otophyllum C. K. Schneid (Qingyangshen)

The roots of the plant Cynanchum otophyllum C. K. Schneid (Apocynaceae), known as Qingyangshen in Chinese, are used for a long time as a traditional medicine by different ethnic communities in the Yunnan province (China). The multiple properties and applications of this herbal medicine have been analyzed. C. otophyllum is a perennial herbal liana, nonedible, and generally wild harvested. A cultivation method has been proposed to increase the fruit set level. Qingyangshen is used essentially to treat epilepsy, rheumatism, or other inflammatory diseases. The plant can be found also in diverse polyherbal preparations used in cosmetic or as food supplement (detox products), and in phyto-preparations claimed to reduce hair loss. The plant is a rich reservoir of C-21 steroidal glycosides. Many bioactive compounds have been isolated from this plant and some of them have been pharmacologically characterized, such as otophyllosides, cynotophyllosides, cynanotins, cynotogenins, cynanchins, all briefly evocated here. The plant presents also interesting features in other domains. In particular, leave extracts of C. otophyllum C. K. Schneid contain proteases which are exploited for the local preparation of a cheese-like milk cake. Qingyangshen herbal preparation can be useful to treat epilepsy and inflammation. It has applications beyond medicine in the cosmetic and food industry.

Saltatory rolling circle amplification assay for simple and visual detection of Listeria monocytogenes in milk and milk products

A novel saltatory rolling circle amplification (SRCA) assay was established for prompt identification of Listeria monocytogenes in milk and Indian milk cake (kalakhand). The SRCA and conventional PCR were independently able to detect 63 fg and 630 fg L. monocytogenes DNA per reaction, respectively. The detection limit of SRCA was evaluated in artificially contaminated milk and kalakhand. In milk, without any enrichment, SRCA was able to detect 4.4 × 102 cfu mL−1 of milk, indicating 100-fold greater sensitivity than PCR (4.4 × 104 cfu mL−1). After enrichment up to 3 h and 6 h, detection in SRCA improved to 4.4 cfu mL−1 of milk. Spiking studies in kalakhand showed 10-times better results for SRCA than PCR. The study illustrates that the developed SRCA-based test is sensitive, cost-effective, rapid, and most importantly simple for the detection of L. monocytogenes and it can be adopted for on-site detection of L. monocytogenes in a variety of milk and milk products.

Integrative Approach of MAP and Active Antimicrobial Packaging for Prolonged Shelf-Life of Composite Bottle Gourd Milk Cake

The current research explored the integrative effect of antimicrobial edible films and modified atmosphere packaging (MAP) on the quality parameters and shelf-life of bottle gourd burfi, which is a heat-desiccated composite Indian confection. The edible antimicrobial films prepared using a combination of nisin and natamycin (NANIF) were evaluated for their antimicrobial activity as the first line of defense against Bacillus cereus and Aspergillus niger. The product was wrapped in developed films, which was followed by flushing of the altered environment employing MAP in a closed PP box and evaluation during refrigerated storage at 4 ± 2 °C, comparing the product with the control counterpart. During this period, the physicochemical, sensory, and microbiological status of the product was assessed. Results indicated a significant (p ≤ 0.05) variance between the two kinds of samples wherein the antimicrobial film produced excellent results in terms of being less supportive toward microbial growth, thereby extending the life of film-treated samples beyond 35 days compared to the control (21 days). In addition, the product conformed to the legal standards of microbiological count well under the permissible limits laid by the FSSAI. Furthermore, the sensory characteristics of the product did not change much, illustrating the significance of the integrative approach.

Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake

Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake

Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension.

Khoa and khoa based products (burfi, peda, kalakand, milk cake, etc.) are a category of traditional dairy products of Indian subcontinent. They are prepared by open pan desiccation along with stirring and scraping of milk to the desired consistency, followed by addition of sugar and / or colour and flavoring ingredients. The peculiar sensory attributes developed during their course of preparation makes them unique, but their short shelf-life is a major challenge faced by the dairy industries. They are spoiled mainly because of yeast and mold growth along with detrimental changes in the sensory attributes. This review describes various preservation techniques explored in the last two decades such as packaging interventions, modified atmospheric and active packaging, chemical preservation, water activity modification, natural preservation, thermal treatments, bio-preservation, etc. which can be used either singly or in combination (hurdle technology), to enhance the shelf life of these milk products.

Nutritional Adequacy and Diet Quality Are Associated with Standardized Height-for-Age among U.S. Children.

Nutritional status affects linear growth and development. However, studies on the associations between nutritional status, diet quality, and age-standardized height in children are limited. The aim of this study was to assess the relationship between macro- and micronutrient intake and food consumption and height-for-age Z score (HAZ) among US children in the National Health and Nutrition Examination Survey (NHANES). This cross-sectional population-based study included 6116 US children aged 2–18 years. The usual dietary intake of nutrients and food groups was estimated by the multiple source method (MSM) using two-day food consumption data from NHANES 2007–2014. After adjusting for covariates, HAZ was positively associated with intakes of energy, protein, carbohydrate, fat, vitamins A, D, E, B6, and B12, thiamin, riboflavin, niacin, calcium, and iron. Children in the highest tertile of HAZ were less likely to consume lower than the EAR for vitamin E and calcium. Major foods consumed by children with lower HAZ were soft drinks, high-fat milk products, cakes, cookies, pastries, and pies, whereas children with higher HAZ tended to consume low-fat milk products, tea, and low-calorie fruit juice. These findings suggest that adequate nutritional intake, diet quality, and nutrient-dense food are important factors for height in children.

Adalékok Kondor Béla sors-történetéhez

Adalékok Kondor Béla sors-történetéhez

Kewirausahaan produk olahan susu dan durian untuk pengembangan ekonomi kreatif desa Wonomerto Jombang

Purpose: Wonomerto Village is a durian and milk-producing village; besides, the majority of the people work as rice farmers. Durian and milk are a side business that is used as additional income during the waiting period for harvest. The price is quite low than the price of durian or milk in cities. This is a problem for the government who wants to raise the village's natural products as a potential business to support the tourism program of the City of Jombang. Method: A 4-stage work program was compiled to solve the problems of Wonomerto Village partners, namely socialization, implementation, evaluation and reporting. The implementation of partnerships in the field of entrepreneurship in the form of processing milk production, durian, as well as online packaging and marketing techniques by utilizing a mini studio made from affordable materials to penetrate the online market. Results: The results of this training program are that the community is able to make various processed products with added value, such as milk candy, fresh milk variants, durian pies, and durian milk cakes with attractive packaging to be marketed in various tourist attractions in Jombang. Conclusions: This training has a positive impact in increasing understanding of innovation and technology by 70% as well as interest in innovation for increasing the existence of the creative industry in Wonomerto Village. Keywords: Product innovation, Milk, Durian, Packaging, marketing

Modified atmosphere packaging for milk cake: assessment of ideal gas composition for extending shelf life

PurposeMilk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions, shelf-life of milk cake is generally up to 3–4 days, whereas under refrigeration conditions, it can last up to 12–14 days. Therefore, the present study aims to evaluate the effect of modified atmosphere packaging (MAP) to enhance the shelf-life and keeping intact freshness of milk cake under refrigerated conditions (4 ± 2 °C).Design/methodology/approachDifferent gas concentrations of N2 and CO2 (70:30, 50:50 and 90:10) were used as a treatment, whereas control samples were kept under atmospheric air composition. The product was examined for sensory, physicochemical and microbiological parameters at weekly intervals.FindingsThe physicochemical and microbiological attributes displayed gradual elevation with progressive storage period in all the samples. However, the overall sensory profile of the product remained acceptable for a longer duration. Most of the quality parameters in control declined more rapidly with a shelf life of 14 days, in comparison to MAP packed samples, where gas flushing with the ratio 70:30 was found to be best suited for extending the shelf life of milk cake up to 28 days at refrigeration temperature.Originality/valueTo extend the shelf life of milk cake, modified atmosphere was provided with different gas ratios to reach a best-suited environment for sensory, storage life and proximate parameters.

Studying the Properties of Edible Packaging for Milk Cake and its Effect during Refrigerated Storage

The current investigation was undertaken to evaluate the storage stability of milk cake wrapped in corn starch-based edible films and to check the role of the developed film as a protective sheath for milk cake or as a favorable substrate for microbial growth during refrigerated storage (4 ± 2 °C). During study, it was observed that the developed films were of low thickness with homogenous dense structure. Also, films showed significant (p ≤ 0.05) increase in water vapor transmission rate, thickness, moisture content, water activity and solubility whereas mechanical properties and transmittance value declined significantly (p ≤ 0.05) during storage. The sensory properties of wrapped and control samples remained almost similar, indicating acceptability of edible film. A significant (p ≤ 0.05) decrease in the moisture, pH, ash content and a simultaneous increase in hydroxyl methyl furfural, tyrosine, free fatty acids, and peroxide value of the milk cake was recorded. Standard plate count, and yeast and mold count increased during storage, however remained under permissible limits approved by FSSAI. The study was terminated due to coliform growth detected only on last day of storage; however, edible film did not lessen the expected storage stability of the milk cake. Thus, the study proved that corn starch-based edible films can be successfully employed for packaging of dairy products.

Three‐dimensional computational fluid dynamics modeling of baking of chhana podo (milk cake)

AbstractComputational Fluid Dynamics (CFD) modeling was used to study the air velocity distribution and analyze the unsteady heat transfer and temperature distribution pattern during baking of chhana podo (milk cake). At first, a 3‐D geometry of the baking oven was created, and discrete ordinates (DO) radiation model was employed to predict the distribution of temperature. The data on progressive changes in thermal properties of chhana podo dough during baking were fed into the CFD model. The DO model was found to be adequate to predict the distribution of temperature in the product, with root mean squared error (RMSE) of 1.122 and mean percent relative deviation modulus (%P) of 0.70. Similarly, the DO model was found to be adequate to predict the air temperature distribution in the oven, with RMSE of 1.842 and %P of 1.61. The distribution of air velocity inside the oven was predicted using k‐ω turbulence model. The air velocity near the oven door was 0.505 m/s, whereas it was 5.002 m/s near the fan. Simulation results provided some insights on the effect of spatial location on air velocity. The placement of chhana podo inside the oven was optimized based on this simulation. This CFD simulation has potential application in the design of ovens with enhanced heat transfer and thermal efficiency.Practical ApplicationsThe present work models the heat transfer during baking of chhana podo. Even though a lot of research works related to CFD to products such as bread are available, many studies have not comprehensively considered temperature distribution in the oven, air velocity distribution and heat transfer in the product. The thermo‐physical properties of the product were modeled with respect to temperature and given as inputs into the CFD model. The CFD simulation of air velocity distribution inside the baking chamber will be useful in optimizing the placement of product or dough for uniform baking. The air velocity and heat transfer simulations quantified the diffusion of heat inside the product. This CFD simulation study could be useful in optimization and design of baking ovens for various products. Also, simulation of the baking conditions of a product could be advantageous from the economic perspective.

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory-directed flavor analysis.

To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), aroma recombination, omission, and addition tests. The GC-MS results revealed 53 compounds with aroma characteristics in all the samples. A further comparison of odor activity values and aroma intensities (AI) revealed 25 of these compounds as the initial key aroma compounds. The contributions of these key aroma compounds to the sensory attributes were determined using a partial least squares regression. Of these compounds, 2-heptanone and 2-nonanone were closely related to the "milky" and "cheesy" attributes and were highly abundant in the samples from Kunming. Fatty acids, including butanoic acid, hexanoic acid, octanoic acid, and decanoic acid, were the most abundant compounds detected in the milk cakes. These fatty acids were closely related to the "rancid" and "animalic (goat)" attributes and were largely detected in the samples from Dali Dengchuan and Dali Xiaguan. Sensory-directed aroma recombination, omission, and addition tests further validated the important contributions of ethyl butyrate, benzaldehyde, 3-methyl-1-butanol, 2-heptanone, hexanoic acid, and octanoic acid to the overall sensory properties. Moreover, ethyl butyrate, benzaldehyde, and 2-heptanone, when added, had evident inhibitory or masking effects on the AI of "sour," "rancid," and "animalic (goat)" attributes. PRACTICAL APPLICATION: Goat milk cake is a popular acid-curd cheese in Yunnan, China, however, our limited knowledge to its key aroma compounds restricts its development and industrial production. In this study, a sensory-directed flavor analysis was used to characterized the key aroma compounds of Yunnan goat milk cake, which will help to enhance our understanding on the flavor profile of Yunnan goat milk cake and provide a reference for optimizing the flavor feature and organoleptic quality of this fresh goat cheese.

Modelling approaches for predicting moisture transfer during baking of chhana podo (milk cake) incorporated with tikhur (Curcuma angustifolia) starch

Chhana podo, a popular dairy product of India, is prepared by baking the dough of chhana (heat-acid coagulated milk solids), semolina and sugar. Heat induced moisture loss during baking influences the chain of physico-chemical changes, which in turn determine the quality of the final product. Thus, in this work, modelling approaches for predicting moisture transfer during baking of chhana podo prepared by replacing semolina with tikhur (Curcuma angustifolia) starch were developed. Moisture loss, moisture ratio, specific volume, oven spring, volumetric expansion and other physico-chemical quality changes of the dough were determined during baking, and were used in the development of moisture transfer models. The effective moisture diffusivity of chhana podo increased from 8.10 × 10–9 to 37.05 × 10–9 m2/s as baking temperature increased from 110 to 150 °C. The artificial neural networks (ANN) model based on multilayer feed-forward (MLFF) algorithm and radial basis function (RBF) and adaptive neuro-fuzzy inference system (ANFIS) models based on Sugeno-type fuzzy inference system were developed to predict moisture ratio, and their predictive performance was compared with classical multiple linear regression and empirical models. Amongst the four prediction approaches, the MLFF neural network with baking temperature and time as input factors, and with 12 neurons in the hidden layer, produced the best performance in predicting moisture ratio with R2 as high as 0.9946 (99.46% accuracy) and RMSE of 0.0188 for the entire range of baking temperature studied. Sensitivity analysis showed that baking temperature was the most influential parameter (strength ratio was 0.89) deciding moisture transfer. MLFF neural network was observed to be a simple and efficient technique for predicting the complex moisture transfer phenomenon during baking, which could be used by the industry to optimize the baking conditions.

Application of D‐optimal mixture design and fuzzy logic approach in the preparation of chhana podo (baked milk cake)

AbstractThis work is aimed at the use of D‐optimal mixture design to incorporate tikhur (Curcuma angustifolia Roxb.) starch instead of semolina in the preparation of chhana podo (baked milk cake). Quality parameters such as lightness, hardness, moisture content, oven spring, and specific volume were determined, and they were used for optimization of baking conditions. The product prepared from the optimized formulation of 19.2 parts of chhana (milk solids obtained by heat‐acid coagulation of milk at 90°C), 1.8 parts of tikhur starch, and 6 parts of sugar had 39.72% moisture content, 1.09 cm3/g specific volume, 22.43 mm oven spring, 66.37 lightness value, and 29.69 N hardness with desirability factor of 0.896. Further, chhana podo prepared by adding semolina two‐parts (control), one‐, two‐ and three‐parts of tikhur starch were compared for its sensory attributes using fuzzy logic approach. It was used to score the samples for ranking, and also to decipher the preference of the judges for the above quality parameters. Specimens 1, 2, and 3 were rated “Good” by the panelists while Specimen 4 was ranked “Satisfactory.” In general, texture was rated as the strongest quality indicator (Highly Important) for chhana podo with similarity value of 0.956. Moistness, color, and flavor had identical similarity values, and were classed as “Important.”Practical applications Chhana podo is a milk cake that is prepared by blending of heat‐acid coagulated milk solids, sugar and semolina into dough, and baking it. Fuzzy analysis, which involves linguistic expression of sensory quality, was used in combination with mixture design to optimize the ingredient composition. Semolina was replaced with tikhur (Curcuma angustifolia Roxb.) starch by using D‐optimal mixture design without any influence on end product quality. Combining fuzzy analysis with mixture design proved to be a good tool for new product development.

Process optimization for development of low-calorie milk cake

Process optimization for development of low-calorie milk cake

Studies on sensory and textural properties of milk cake using response surface methodology

Milk cake is one of the most popular traditional sweets of India especially popular in Northern and Central part of India. High sugar content in milk cake poses severe restriction in its consumption. Sucrose was successfully replaced with artificial sweetener sucralose along with addition of bulking agent maltodextrin to provide a characteristic texture to the product. The level of milk fat and sucralose were optimised using response surface methodology. Central composite rotatable design was used with two independent variables i.e. milk fat (3-6%) and sucralose (0.03-0.07%). The optimisation was done on the basis of sensory profile assessment and important textural parameters i.e. hardness and adhesiveness. Milk cake prepared with 6% milk fat and 0.07% sucralose level gave optimised product.