Milk Extract Research Articles

Chemical Composition and Sensory Characteristics of Skimmed Milk Kefir Sensory on Variation of Concentration of Light Coconut Extract (Cocos Nucifera L.)

Kefir is a fermented milk product that is processed through fermentation of kefir granules. The objectives of this study are: 1. To analyse the effect of young coconut extract concentration on total microbes, ethanol and pH value of skimmed milk kefir. 2. To analyse the sensory test results of skimmed milk kefir with young coconut extract concentration. The method used in this research is Completely Randomised Design (CRD) with the treatment of variations in the percentage of skimmed milk and young coconut extract, namely: 100% skimmed milk: 0% young coconut extract; 95% skimmed milk: 5% young coconut extract; 90% skimmed milk: 10% young coconut extract; 85% skimmed milk: 15% young coconut extract; 80% skimmed milk: 20% young coconut extract with 3 repetitions and obtained 15 experimental units. The data obtained were analysed by ANOVA (Analysis of Variant). The results showed that increasing the concentration of young coconut extract increased the total number of microbes. Total microbes ranged from 1.48 x 10⁸ to 2.17 x 10¹⁰. Increasing the extract concentration from 15% to 20% increased the alcohol content from 0.07% to 0.20. Increasing the concentration of young coconut extract also significantly decreased the pH value of kefir after fermentation, with the lowest pH value (3.18) at 20% concentration. The concentration of young coconut extract in skimmed milk kefir significantly affected colour, texture and taste.

Multi-residue analysis method based on QuEChERS followed by ultra-high performance liquid chromatography coupled with diode-array detector for pesticides in human serum and breast milk.

Background: Maternal fluids play a key role in the risk assessment regarding early life pesticide exposure as the chemicals can transfer to neonate through prenatal exposure and lactation.Aim: A developed UHPLC-DAD and modified QuChERS methods were validated for human serum and breast milk. Matrix effect of the biological samples were evaluated.Methods & results: Serum was extracted by unbuffered QuChERS method while breast milk was extracted by citrate buffered method with addition of hexane. Remaining lipid in breast milk extract was later removed using lipid-removal sorbent. Sample matrices caused huge impacted on low-sensitivity pesticides.Conclusion: The modified QuEChERS methods coupled with UHPLC-DAD were fully validated. Application in paired-serum and breast milk samples revealed 6 detected pesticides.

Diffuse optical spectroscopy of lactating and non-lactating human mammary physiology.

Breastfeeding provides widely recognized advantages for infant and maternal health. Unfortunately, many women experience trouble with breastfeeding. Nevertheless, few suitable imaging modalities are available to study human lactation and determine the possible causes of breastfeeding problems. In this study, we apply broadband, quantitative diffuse optical spectroscopy (DOS) for this purpose. We present a study of fourteen lactating and eight similarly aged, premenopausal, non-lactating women to investigate the feasibility of DOS to study the optical and physiological differences between 1) lactating and non-lactating breasts, 2) the areolar and non-areolar region within the breast, and 3) lactating breasts before and after milk extraction. Our study shows that i) the median total hemoglobin concentration [tHb] of the lactating breast is 51% higher than for the non-lactating breast. ii) the median [tHb] of the lactating breast is 37% higher in the areolar region compared to the non-areolar region. iii) lactating breasts exhibit a positive median difference of 8% in [tHb] after milk extraction. Our findings are consistent with the expected physiological changes that occur during the lactation period. Importantly, we show that DOS provides unique insight into breast tissue composition and physiology, serving as a foundation for future application of the technique in lactation research.

Evaluation of the mineral and antinutritional composition of bottled and sterilized Tigernut (Cyperus esculentus) milk

Nowadays, beverages are not just considered as thirst quenchers; specific functionality is the major ingredient expected in beverages, which has becomes a lifestyle. In recent years, these initiations have led to newly developed products in the beverages sector. Companies are learning the consumption styles of various individuals and making novel beverages through blends of milk and energy drinks. Tigernut milk is among the most valued plant-based beverages, obtained from the aqueous extract of tigernuts tubers. This study investigated the mineral and antinutritional components of bottled and sterilized tigernut milk. Two varieties of tigernut tuber (Yellow and brown) were processed using three methods (Boiling, soaking and malting), and the milk was bottled and further sterilized. The results obtained showed that Iron recorded the least value at (1.73mg and 2.24mg) for yellow and brown tigernut tubers; alsotigernut tubers were low in some antinutrients except flavonoids. The result for the tigernut milk elucidated that processing and sterilization had little effect on the mineral content of tigernut milk. The study also showed that the pre-processing treatment applied (Soaking, boiling and malting) to the tigernut either increased or caused a decline in the mineral content of the tigernut milk, whereas, processing and sterilization affected the antinutrient content of tigernut milk. All processing methods showed a significant difference (p<0.05.) as there was a decrease in the phytate and oxalate content. The study highlighted the possibility of processing tigernut tubers into milk extract that can be bottled and sterilized for a period of time.

Production of yogurt analogs from peanut milk (extract) using microbial transglutaminase and two different starter cultures

This study produced and analyzed peanut milk yogurt analogs made with microbial transglutaminase (mTGase), two different starter cultures (an EPS and a non-EPS producer), and additional peanut pulp to solve low viscosity and textural problems in peanut milk yogurts. The EPS starter culture was used to determine whether it could help solve these problems. Six yogurt analogs were produced, three with YC350 and three with YoFlex starter cultures. SDS-PAGE analysis showed that the intensity of protein bands decreased with increasing enzyme concentration. The microstructure of yogurt analogs made with the EPS starter culture had a less porous, tighter matrix and creamier structure. Diacetyl and acetaldehyde, important volatile compounds of yogurt, were also present among the 34 volatile compounds identified. In sensory analyses, yogurt analogs produced with non-EPS cultures received higher scores, especially in appearance, odor, and consistency. The number of yogurt bacteria reached 8 log10 cfu/g, which shows that peanut milk is a suitable substrate for growing yogurt bacteria. No significant changes occurred in water holding capacity or syneresis during storage. Among the two yogurt samples (C and F), EPS-added yogurt yielded better results regarding firmness. However, the shelf life of peanut milk yogurt analogs was 14 days.

Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal.

Consumer demand for plant-based alternatives drives innovation in nondairy beverages. This study explores the development of a novel sesame milk with enhanced functionality using an artificial neural network (ANN) and milk permeate integration. An ANN model effectively optimized water-based sesame milk (WSM) extraction, maximizing total solids (T.S.) recovery. The ANN model's predicted T.S. yield (99.65%) closely matched the actual value (95.18%), demonstrating its potential for optimizing high-yield production. Furthermore, milk permeate was incorporated (5:1 ratio) to create permeate-based sesame milk (PSM), which supported the growth of lactic acid bacteria, suggesting its potential as a growth medium for future probiotic applications. PSM also displayed superior nutritional value and sensory characteristics compared to WSM. These findings highlight the promise of ANN-powered optimization and milk permeate integration for creating innovative sesame milk alternatives with enhanced probiotic viability and sensory appeal. Future research should focus on ANN optimization of alternative-based-plant milk, including permeate-based sesame milk production, the health benefits of LAB fermentation, and consumer preferences for flavors and textures. Optimizing fermentation and LAB selection remain key for commercial success.

Assessing the Efficacy and Biological Benefits of Withanolide-rich Withania somnifera Root Extract

The medicinal plant Withania somnifera, usually referred to as Ashwagandha, is a member of the Solanaceae family. The presence of Withanolides in the roots is responsible for a number of pharmacological effects in Ashwagandha. Withanolides have been demonstrated to be an effective neuronal, immune, anti-stress, and anti-cancer agent. However, Withanolides demonstrated limited permeability, lowering the bioavailability and efficacy of active compounds. The goal of the study was to ascertain the biological efficacy of Ashwagandha Composition, a blend of W. somnifera milk extract and water extract (1:1) with a high concentration of Withanolides (3-5%), at lower dosages with improved bioabsorption compared to pure Ashwagandha Hydro ethanolic extracts fortified with 2.5% withanolides. The W. somnifera Composition was assessed for its bioabsorption and bioefficacy by exploring its intestinal absorption capacity, Acetylcholinesterase Inhibition (82%), antioxidant potential (91%), glutathione reduction potential (15.6%), anti-inflammatory activity (87.2%), and anti-cancer activity. Additionally, Ashwagandha Composition was also evaluated for its safety profile. We found W. somnifera Composition (1:1) is more bioavailable and showed higher biological activity than the Ashwagandha Hydro ethanolic extract fortified with 2.5% withanolides (Ashwagandha extract). Hence, the W. somnifera a Composition can be used as a therapeutic medication once its safety concerns are addressed by in vivo trials.

Development of nutri-rich powder for pregnant/lactating women

Pregnancy and lactation are the two states, which need increased nutritional demand like protein, calcium, iron etc. in women. The study is part of the effort to provide nutritional food that can be more cost effective for pregnant/lactating women. To cater the elevated demand of nutrition, moth bean and finger millet were selected as major ingredients, being richer sources of iron and calcium respectively. The processing steps like soaking and germination helped to lower anti-nutritional factors. The best germination time was optimized for both, moth bean and finger millet based upon reduction in the phytic acid and trypsin inhibitor activity and increase in amylase activity with optimum yield. The best germination period selected for moth bean and finger millet were 36 h at 30ºC and 24 h at 30ºC respectively with 80% RH. The formulation was optimized using Response Surface Methodology at five levels of three variables viz. moth bean flour, finger millet flour and barley malt extract. The optimized product was prepared by mixing germinated and roasted moth bean (21.98%) and finger millet (19.37%) flours with skim milk and barley malt extract (20%), followed by cooking (100ºC, 5 min.), vacuum drying (70ºC, 700 mm Hg), grinding and sieving. The developed nutri-rich food contained 16.74g protein, 5.70 mg iron, 284.49 mg calcium and 1.8 mg zinc, which can provide very good nutrition as per recommendations by ICMR for pregnant/lactating women. The product cost was around 122 INR per kg and it was shelf stable up to 180 days of ambient storage.

Comparative Analysis of Antimicrobial Efficacy: Harnessing Cocos Nucifera Extracts in Novel Toothpaste Formulations

Natural resources, ranging from herbs like neem and clove to minerals like fluoride, are harnessed for their antimicrobial properties in oral care products. These resources provide sustainable alternatives to synthetic chemicals, offering effective yet eco-friendly solutions against oral microorganisms. The present study aims to assess the antimicrobial efficacy of two toothpaste formulations derived from the extracts of Cocos nucifera. Two toothpaste preparations were made from the pulp extracts of Cocos nucifera. Group 1 was prepared from milk extracted from freshly ground coconut pulp. The second extract was obtained by the lyophilization process. Both toothpaste formulations were then analyzed for their antimicrobial efficacy by assessing the zone of inhibition for the following oral pathogens; Streptococcus mutans, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Lactobacillus rhamnosus, Candida albicans by agar well diffusion assay. Statistical analysis was performed using the SPSS software. It was found that the toothpaste derived from the extracts of coconut milk had antimicrobial efficacy against S.mutans, S.aureus and C.albicans in the various dilutions tested and the toothpaste made from the lyophilized extract exhibited antimicrobial efficacy against P.aeruginosa in various dilutions. Toothpaste derived from the coconut milk extract demonstrated significant efficacy against tested oral pathogens, suggesting its suitability for incorporation into oral care products. Its antimicrobial properties highlight its potential for combating oral infections and enhancing oral hygiene routines. Further research and development could optimize its utilization in various dental formulations.

Comparison of different methods for evaluating the antioxidant activity of instant Torbangun (Coleus amboinicus L.) drinks

Torbangun (Coleus amboinicus L.) is a natural breast milk stimulant with antioxidant activity. This study aimed to compare the antioxidant activity of instant Torbangun drinks (ITD) ethanolic extract using DPPH (2,2-diphenyl-1-picrylhydrazil), ABTS (2,2-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid), and FRAP (Ferric Reducing Antioxidant Power) methods. Ethanolic extract of commercial Torbangun tea (CTT) and lactation booster milk (CLM) was also included in all analyses as a product reference. At the same time, vitamin C was used as an antioxidant standard. The antioxidant activity was expressed as EC50 value. Among breastmilk booster drinks, the sample with the highest antioxidant activity obtained from ABTS and FRAP methods was ITD (EC50 18.26 mg/mL) and CLM (EC50 0.187 mg/mL), respectively. Assessing with the DPPH method, the activity of ITD and CLM was not significantly different (EC50 35.200 mg/mL and 33.035 mg/mL, respectively), and those were higher than that of CTT (EC50 52.22 mg/mL). However, the antioxidant activity of all products was significantly lower than vitamin C in all analysis methods (EC50 < 0.05 mg/mL). This finding was proposed due to different antioxidant compounds and antioxidant mechanisms among breast milk booster products. This study also revealed that ABTS and FRAP were the most suitable methods for determining antioxidant properties in all samples.

Enhancing Dairy Production through Virtual Reality: A Comparative Study of Milk Quality and Quantity in Open and Closed Environments

Abstract: In dairy production, understanding the factors influencing the milk production is crucial for enhancing productivity and ensuring quality. The research revolves around the concept of usage of Virtual Reality (VR) Technology for stimulating milk extraction by contrasting the result of Open and Close cow farming in India. A comparative analysis was conducted on milk quality and quantity between Open and Close cows, with a focus on the impact of pre and post production VR exposure on Close cow farms. This study comprises a summation of (no of cows) samples gathered from diverse geographical areas engulfing both (Open and Closed) settings. The study exhibits the effectiveness of VR bridging the gap between Close and Open environments. Findings suggest that VR has the potential to harmonize the milk production environment and enhance overall production.The dairy milk production is based on changing environment and geographical area

Rapid Quantitative Detection for Nitrofurantoin Based on Nitrogen-Doped Highly Photoluminescent Carbon Dots.

Nitrogen-doped carbon dots (NCD) with high fluorescence retention and good stability were successfully fabricated using citric acid and urea via a facile and eco-friendly one-step microwave method, which exhibited superior specificity for detection of nitrofurantoin (NFT). Upon the addition of NFT, the fluorescence intensity of NCD at 450 nm was significantly decreased. Besides, a satisfactory linear relationship between the fluorescence quenching efficiency and concentrations of NFT was obtained. Especially, NCD was qualitatively and quantitatively applied for detection NFT in milk and meat extract samples with a high recovery rate. Consequently, it was suggested that the detection method had potential application in the specific detection of NFT, offering a novel approach for veterinary drug residue detection.

Analysis of the energy content of human milk using the creamatocrit technique according to the form of milk extraction in mothers of preterm newborns

Analysis of the energy content of human milk using the creamatocrit technique according to the form of milk extraction in mothers of preterm newborns

Use of hop extract in the biotechnology of kefir beverage

The shelf life of fermented dairy products is only 3-5 days and is extended by the addition of preservatives to the production process, but the biological value of the kefir beverage is reduced. The purpose of this study was to determine the feasibility of using hop extract in the biotechnology of fermented milk beverage. Three samples of kefir beverage were produced: control (K) – using traditional technology based on dry starter “Kefir VIVO”; experimental (D1) – with the above type of starter in the amount of 0.05% by weight of milk and hop extract in the amount of 5% by weight of milk. The experimental sample (D2) was fermented using hop extract (10% by weight of milk). It was found that when using only hop extract for fermentation of the prototype kefir beverage, the duration of the technological process of its production is the same as when using dry starter and does not exceed 7-8 hours. The number of beneficial viable lactic acid microorganisms (Lactococcus lactis ssp.) in the fermented milk beverage made based on hop extract was 1.0∙107 CFU/cm3 . These microorganisms have probiotic properties, which makes it possible to classify beverages enriched with hop extract as functional foods. In the experimental samples made using hop extract, yeast colonies were found in the amount of 3∙107 and 8∙107 CFU/cm3 , respectively. During the experimental storage period, the pH of all product samples was (4.71-4.46). Therewith, the acidity of the sample (D2) increased more slowly. Its organoleptic characteristics were improving. The shelf life has been extended to 10-15 days. The results of the study showed that milk can be fermented with hop extract, resulting in a new functional type of kefir beverage with high organoleptic characteristics, viability of beneficial microflora (lactic acid bacteria and yeast) and extended shelf life

Millet Milk: A Potential Cattle Milk Alternative—Extraction and Value Addition

Consumer health concerns in recent years have spurred a shift from dairy consumption to dairy‐free or plant‐based diets. Factors such as lactose intolerance, milk allergies, ethical concerns, environmental sustainability, and personal health preferences drive this trend. Millet milk offers a viable alternative for cattle milk like any other plant‐based milk. Compared to other plant‐based milk alternatives, millet milk has a better nutritional profile. Moreover, the extracted millet milk can be used for the development of various value‐added products. Millet, being a potential source of antinutritional factors, requires pretreatments before milk extraction. This review discusses in detail the nutritional profile of millets along with the pretreatments to reduce the antinutritional factors in millets, followed by the extraction of millet milk. The comparative study of millet milk versus other plant‐based milks has also been explored. The potential usage of millet milk for further value addition has also been highlighted in the present article.

Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant

The advantage of goat's milk, which produces a soft texture in processed foods, needs to be optimized for making soft candy, plus innovation in food products that are liked by children, such as attractive candy when given healthy natural colorant. Therefore, this research aims to produce innovative soft candy from goat's milk and annatto extract as colorant and antioxidant that consumers like. Soft candy product innovations were studied in random groups using a variety of annatto extract in goat’s milk soft candy formula, with 5 levels, namely 0%, 0.15%, 0.20%, 0.25% and 0.30% 5 levels. The research results showed that the innovation of goat's milk soft candy and 0.30% annatto extract coloring produced a soft texture when chewed, a milky taste and a blue purplish color that consumers liked. This soft candy innovation resulted in a water content of 7.46±0.74%, ash content of 0.57±0.07%, antioxidant activity of 69.20±1.07% (inhibition percentage). The use of annatto extract coloring also does not affect the ash content or water content of the goat's milk soft candy produced. This innovation can also be a candy option for sufferers of lactose intolerance.

Antibacterial and Anti Diabetic Activities of Ethyl Acetate Fractions of Lactobacillus Isolated from Cow and Goat Milk

ABSTRACT: Antibiotics are one of our most important weapons in fighting with bacterial infections and diabetics. Drugs were derived from natural sources that play an important role in the treatment and prevention of human diseases. Traditional fermented foods containing lactic acid bacteria such as milk, yogurt, curd, etc., have historically been consumed by human. Lactobacilli are well known friendly bacteria for their probiotic activities against pathogens. In this investigation cow and goat milk samples were selected and collected for the study. The gram stain was used for morphological identification of Lactobacillus sp. in the two samples. The two isolated Lactobacillus sp. from goat and cow milk samples were subjected to the extraction of secondary metabolites using the solvent ethyl acetate. The two extracts of Lactobacillus spp. those were isolated from cow and goat milk samples, showed antibacterial activity against Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Pseudomonas aeruginosa. The zone of inhibition was assessed by mm. The good results of zones were observed at 1000 and 2000 µg in cow milk and 2000 µg in goat milk extraction. These metabolites were also showed good results in antidiabetic activity using the alpha amylase inhibition activity. The IC50 value has showed moderate activity in the two crude extractions when compared to acarbose standard drug. Therefore, in this investigation the Lactobacillus sp. producing secondary metabolites was good source for the activity of antibacterial and antidiabetic activity.

Bacterial count and somatic cell count in milk from community tanks in Alagoas

Milk is a highly nutritious liquid produced by the mammary glands of cows, serving as a crucial food source for a significant portion of the population. Therefore, ensuring its quality and safety is essential. The purpose of this study is to evaluate the Plate Count and Somatic Cell Count of raw milk from community expansion tanks in the state of Alagoas. For the research, 160 milk samples were collected from mammary quarters in the months of January, February, May, and August 2013, across 23 municipalities covering the three mesoregions of the state of Alagoas. The samples were sent in appropriate containers to the Milk Quality Network Laboratory for Somatic Cell Count (SCC) and Plate Count (PC) analysis. After analysis, it was found that 79.4% (127/160) of the samples met the criteria established by legislation for SCC, while 20.6% (33/160) did not. For PC, 100% (160/160) of the samples were non-compliant with the limits set by legislation. The study highlighted a higher percentage of samples outside the SCC standard in August and the PC with the highest percentage of non-compliance occurring in May. The average SCC and PC for the studied regions showed a significant difference in SCC mean (748,235.3 cells/mL) in the East region, with no significant difference in PC, having the lowest mean (1,853,029.4 CFU/mL) compared to other regions. It was noted that 12.5% of the samples had a fat measurement outside the allowed range, total proteins ranged from 2.4 to 3.86 (g/100g), and the amount of lactose ranged from 3.42 to 5.42 (g/100g). Thus, it can be concluded that all samples were non-compliant with legislation for PC, particularly in the eastern region of the state, indicating issues with the milk extraction, preservation, or cooling process. Implementation of corrective and educational measures is suggested to improve the quality of the product.

Chemical Characteristics of Non-Dairy Cheese from Coconut Milk as an Alternative Ingredient for Lactose Intolerance

Lactose-intolerant people are unable to ingest cheese since it includes lactose. Lactose-free cheese can be made using coconut milk as an alternative. Coconut milk can substitute milk as a raw material for cheese production because it is rich in proteins such as albumin, globulin, prolamin, and glutelin. This research aims to determine how different proportions of coconut milk and soy extract affect the nutritional value of coconut milk cheese. Cheeses with 80:20, 70:30, and 60:40 ratios of coconut milk to soy extract are made by directly acidifying soy extract with lemon juice. Protein, lipid, and moisture content were all evaluated. At compositions 80:20, 70:30, and 60:40, the protein content of coconut milk cheese was 3.85%; 4.80%; and 5.73%, respectively. Coconut milk cheese had lipid contents of 28%, 27%, and 25.74%, respectively; the moisture contents were 64.93%; 61.92%; and 60.49%. This research contributes to utilizing coconut milk as a milk substitute.

Walnut kernel waste valorization for gluten free burfi development and effect of storage period on its various quality attributes

Walnuts are known as a high-quality food that benefit human health as they contain all essential omega-3 fatty acids, including linolenic acid and alpha-linolenic acid. The current study was aimed to develop an indigenous walnut product called "burfi" by utilizing waste generated by walnut milk extraction and with addition of jaggery instead of sugar. A significant (p < 0.05) change in the proximate composition, physicochemical, textural, sensory and microbial load of walnut burfi during storage was recorded during refrigerated storage. At a refrigerated storage (4 °C), the moisture content decreased from 16.43% to 14.02%, fat content varied from 34.61% to 34.76%, protein content increased from 8.57% to 8.74%, and ash content varied from 1.62% to 1.71%. Textural characteristics like cohesiveness and springiness values decreased while hardness, gumminess, chewiness and adhesiveness values increased. There was a substantial decline in the sensory scores for colour, appearance, aroma, taste, texture and overall acceptability. The shelf life of walnut burfi was recorded as 30 days at refrigerated condition, after which it was deemed unacceptable.