Skim Milk Powder Research Articles

Classification of Honey Powder Composition by FTIR Spectroscopy Coupled with Chemometric Analysis

Fourier transform infrared spectroscopy (FTIR) in connection with chemometric analysis were used as a fast and direct approach to classify spray dried honey powder compositions in terms of honey content, the type of diluent (water or skim milk), and carrier (maltodextrin or skim milk powder) used for the preparation of feed solutions before spray drying. Eleven variants of honey powders containing different amounts of honey, the type of carrier, and the diluent were investigated and compared to pure honey and carrier materials. Chemometric discrimination of samples was achieved by principal component analysis (PCA), hierarchical clustering analysis (HCA), linear discriminant analysis (LDA), and partial least squares-discriminant analysis (PLS-DA) modelling procedures performed on the FTIR preprocessed spectral data for the fingerprint region (1800–750 cm−1) and the extended region (3600–750 cm−1). As a result, it was noticed that the type of carrier is a significant factor during the classification of different samples of powdered multifloral honey. PCA divided the samples based on the type of carrier, and additionally among maltodextrin-honey powders it was possible to distinguish the type of diluent. The result obtained by PCA-LDA and PLS-DA scores yielded a clear separation between four classes of samples and showed a very good discrimination between the different honey powder with a 100.0% correct overall classification rate of the samples.

Mid-infrared spectroscopy: Screening method for analysis of food adulterants in reconstituted skimmed milk powder

This study successfully shows that MilkoScan™ FT1 can be employed as rapid screening technology for detecting sixteen out of twenty-one food adulterants in reconstituted skimmed milk powder. The validation of untargeted fingerprinting method correctly identified 100% of unadulterated samples and 93% of samples adulterated with nitrogen-rich compounds or bulking agents at 5% economical adulteration. Furthermore, this work shows that lactose is a challenging adulterant to be detected by an untargeted screening method because it is naturally present in skimmed milk powder. However, this study showed that specific calibration can be applied to detect addition of lactose in skimmed milk powder. As a result, this method of screening displays a high potential to be employed by various food businesses (such as dairy, confectionary and infant formula, etc.) to rapid screening of raw materials and detect abnormalities, which may be linked to food adulteration or quality defects, ensuring products of better quality and safety to consumers. • Detection of food adulterants in reconstituted skim milk powder using mid-infrared. • Untargeted screening method for detection of nitrogen-rich compounds and bulking agents. • The adulterated and unadulterated samples show sensitivity of 93% and 100%, respectively.

Tryptophan front-face fluorescence and functional properties of whey: A preliminary study

This study investigated the potential of front-face fluorescence spectroscopy to predict the functional properties of whey. Whey has a commercial interest due to its excellent nutritional value and versatile functional properties. However, its attributes depend dramatically on heat treatment, which may alter its suitability for different food applications. Tryptophan front-face fluorescence of whey and its functional properties, i.e., foaming, gel-forming, and emulsifying properties, were evaluated after milk heat treatment (at 80 °C with seven holding times) to detect correlations between tryptophan fluorescence and functional parameters and generate predictive models. Whey samples were obtained by isoelectric precipitation of caseins from reconstituted skim milk powder enriched with whey protein isolate. As expected, heat treatments induced an increase in whey protein denaturation, as well as a decrease in total whey protein concentration and tryptophan fluorescence intensity. Gel-forming and emulsifying properties of whey significantly correlated with the maximum intensity of tryptophan (P < 0.001). Concerning foaming properties, only the foam stability index revealed a weak correlation with tryptophan maximum intensity (P < 0.05). Consequently, models presented strong significances (P < 0.001). Specifically, using only tryptophan fluorescence allowed successful prediction of emulsifying properties but was not enough for foaming and gel forming properties.

Effects of Oat Complex High-Fiber Formula Powder on the Composition of Intestinal Microbiota and Enzyme Activities in Mice Induced by a High-Fat Diet.

Using oat-corn-konjac extruded mixed powder, oat bran micro powder, skim milk powder, Pueraria whole powder, and pumpkin powder as raw materials, a formula powder with high dietary fiber was prepared, and its effect on obesity in mice with a high-fat diet was investigated. After 7 days of adaptive feeding, the mice were divided into blank group, high-fat diet group, formula powder + high-fat diet group, and weight-loss drug + high-fat diet group. After 8 weeks of treatment, the body weight of mice were observed and measured to determine the composition of tract flora, liver leptin content, insulin content, and activities of AMP-activated protein kinase (AMPK), lipoprotein lipase (LPL), fatty acid synthetase (FAS), sterol-regulatory element-binding proteins (SREBPs), and acetyl CoA carboxylase 1 (ACC1). The results indicated that treatment with the formula powder could reduce the body weight of mice and increase the abundance of Bifidobacterium, Akkermansia, and Romboutsia compared to the group given a high-fat diet. Moreover, the leptin and insulin contents of the experimental group decreased from 5.67 μg/L to 0.12 μg/L and from 12.71 μg/L to 7.13 μg/L, respectively, compared to the control group, which was not significantly different from the blank group (P > 0.05). Also, the activities of AMPK and LPL increased, and the activities of FAS, SREBPs, and ACC1 were significantly decreased (P < 0.05). Some pathogenic bacteria were significantly positively correlated with leptin and FAS and significantly negatively correlated with LPL. Some beneficial bacteria were positively correlated with LPL. Therefore, the formula powder used in this study could reduce the body weight of mice, increase the abundance of some beneficial bacteria in the colonic intestinal microbiota, and improve the activities of enzymes related to lipid metabolism in the liver. This study provides a theoretical reference for the pathway by which high-fiber diet improves liver and intestinal metabolic abnormalities.

Prevalence of Bacillus cereus in dairy powders focusing on its toxigenic genes and antimicrobial resistance

Bacillus cereus is a common environmental foodborne microorganism that is mainly found to harbor toxigenic genes with multiple antibiotic resistances and is linked to threatening the safety of dried milk in concern to powdered infant milk formula. In the current investigation, the mean value of B. cereus in 140 samples of powdered milk was 0.57 × 102 ± 0.182 × 102, 0.15 × 102 ± 0.027 × 102, 0.21 × 102 ± 0.035 × 102, and 0.32 × 102 ± 0.072 × 102 CFU/g in a percentage of 64.0 samples of whole milk powder, 43.3 of skim milk powder, 26.7 of powdered infant milk formula and 36.7 milk–cereal-based infant formula, respectively. The results revealed that B. cereus isolates were found to harbor toxigenic genes in the following percentages: 77.8, 2.0, 72.7, 16.2, and 67.7 for nhe, hbl, cytK, ces, and bceT, respectively. Despite all evaluated B. cereus strains were originated from dairy powders, they showed a significant difference (P < 0.05) in their harbored toxigenic cytK gene between whole and skim milk powders with powdered infant formula and milk–cereal-based infant formula, as well as between powdered infant formula and milk–cereal-based infant formula. All isolated B. cereus strains were resistant to cefoxitin, colistin sulfate, neomycin, trimethoprim–sulfamethoxazole, oxacillin, and penicillin. Based on the antimicrobial resistance of B. cereus strains to cephalothin, chloramphenicol, nalidixic acid, and tetracycline, there was a significant difference (P < 0.05) between powdered infant milk formula and whole milk powder strains. This survey is one of few studies proceeded in Egypt to determine the prevalence of toxigenic B. cereus strains in milk–cereal-based infant formula and powdered infant formula as well as skim milk powder.

The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder

The aim of this study was to investigate the effect of heat treatment on the physicochemical properties of skim milk concentrate (SMC) and spray‐dried skim milk powder (SMP). The apparent viscosity of high‐heat‐treated SMC was higher than medium‐heat‐treated, low‐heat‐treated and control SMC. The results obtained in this study provide novel insights into the effect of heat treatment on the subsequent powder properties and demonstrated that high‐heat‐treated SMP had significantly higher moisture content, aw, particle size, b* value and the absence of crystallisation than the medium‐heat‐treated, low‐heat‐treated and control SMP samples. Increasing the intensity of heat treatment resulted in different reconstitution behaviours at the same %TS content and wettability.

Colloidal and Acid Gelling Properties of Mixed Milk and Pea Protein Suspensions.

The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% w/w protein) to generate four mixed samples at 5, 7, 9, and 11% w/w total protein. Skimmed milk powder was also used to prepare four pure milk samples at the same protein concentrations. The samples were analyzed in regard to their pH, viscosity, color, percentage of sedimentable material, heat and ethanol stabilities, and acid gelling properties. Mixed suspensions were darker and presented higher pH, viscosity, and percentage of sedimentable material than milk samples. Heat and ethanol stabilities were similar for both systems and were reduced as a function of total protein concentration. Small oscillation rheology and induced syneresis data showed that the presence of pea proteins accelerated acid gel formation but weakened the final structure of the gels. In this context, the results found in the present work contributed to a better understanding of mixed dairy/plant protein functionalities and the development of new food products.

The linkage between international dairy commodity prices and volatility: a panel-GARCH analysis

PurposeThe study's purpose is to investigate the price volatility of four dairy commodities (skim milk powder [SMP], whole milk powder [WMP], butter and cheddar cheese) in the three most significant regional markets (EU, Oceania and US) in the international dairy market.Design/methodology/approachThe study uses a panel-Generalized Autoregressive Conditional Heteroskedastic (panel-GARCH) modeling technique and data from January 12, 2001, to April 28, 2017.FindingsConditional volatility was higher during subperiods 2007–2010 and 2014–2016 when conditional cross-correlations between prices had the lowest values. In some cases, they were negative (i.e. between the EU and the USA and between Oceania and the USA for both butter and cheese). Interdependence across the three dairy markets, especially for SMP and WMP markets and for the butter market between EU and Oceania is also strongly evidenced. Interdependence is responsible for the spillover of price shocks across the three regions.Research limitations/implicationsThe data set used should be extended to cover the COVID-19 pandemic period.Originality/valueThis is the first study to use panel-GARCH to examine international dairy prices and volatility linkages, where previous studies mainly used multivariate GARCH models. Panel-GARCH allows a high-dimensional data series (i.e. 12 dairy prices) and generates potential efficiency gains in estimating conditional variances and covariances by incorporating information about heterogeneity across markets and considering their interdependence.

Functional, Physicochemical, Rheological, Microbiological, and Organoleptic Properties of Synbiotic Ice Cream Produced from Camel Milk Using Black Rice Powder and Lactobacillus acidophilus LA-5

Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbiotic ice cream from camel milk formulated with black rice powder (BRP) and investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5) during the storage period (60 days). Skim milk powder was replaced by BRP at levels of 0, 25, 50, and 75%. The produced ice cream was examined for some physicochemical, rheological, microbiological, and sensorial properties. The obtained results indicated that the incorporation of BRP into ice cream blends resulted in significant increases in the overrun, viscosity, and melting resistance of ice cream samples (p &lt; 0.05). However, the freezing point decreased with increasing the proportion of BRP in the blend. The sensory evaluation results showed that the most acceptable treatments were those formulated with 25% and could be increased to 50% of BRP with no significant differences. The incorporation of BRP improved the viability of Lactobacillus acidophilus LA-5 in ice cream samples over 60 days of storage. Collectively, a synbiotic camel milk ice cream formulated with black rice powder was produced that, in turn, enhanced the physicochemical and rheological properties of ice cream samples and produced a significant protective effect on the viability of probiotic bacteria.

Development of Mayonnaise Incorporated with Flaxseed Oil

This study was development of mayonnaise was carried out at the Parul university of Applied Sciences, Parul University, Vadodra. Traditional mayonnaise is manufactured with soybean oil (SBO) and egg-yolk containing ingredients. Flaxseed oil, a healthy lipid source, has cholesterol-lowering effects, and could be used to replace SBO in mayonnaise preparation. To take advantage of the health benefits associated with flaxseed oil, food products containing flaxseed oil need to be developed and characterized. Mayonnaise-type spreads containing flaxseed oil were developed using a constrained mixture design. The quality of the mayonnaise was characterized through the development of sensory descriptors and determination of several physicochemical properties. A sensory descriptive language was developed that covers a lexicon that can potentially be used for a detailed descriptive analysis. Color, pH and viscosity. Its specifications were effectively determined Color parameters were not changed with time. pH was found to be directly proportional to Skimmed milk powder content in the product and did not change over time. Mayonnaise-type spreads containing flaxseed oil and skimmed milk powder concentrate was successfully developed.

A comprehensive review on yogurt syneresis: effect of processing conditions and added additives.

Yogurt, produced by the lactic fermentation of milk base, is an important dairy product worldwide. One of the essential sensory properties of yogurt is the texture, and some textural defects such as weak gel firmness and syneresis likely occur in various types of yogurts, affecting consumer acceptance. In this regard, various strategies such as enrichment of milk-based with different additives and ingredients such as protein-based components (skimmed milk powder (SMP), whey protein-based powders (WP), casein-based powders (CP), and suitable stabilizers, as well as modification of processing conditions (homogenization, fermentation, and cooling), can be applied in order to reduce syneresis. The most effective proteins and stabilizers in syneresis reduction are CP and gelatin, respectively. Furthermore, yogurt's water holding capacity and syneresis can be affected by the type of starter cultures, the protolithic activity, production of extracellular polysaccharides, and inoculation rate. Moreover, optimizing the heat treatment process (85°C/30min and 95°C/5min), homogenization (single or dual-stage), incubation temperature (around 40°C), and two-step cooling process can decrease yogurt syneresis. This review is aimed to investigate the effect of fortification of the milk base with various additives and optimization of process conditions on improving texture and preventing syneresis in yogurt.

Nutritious novel snacks from some of cereals, legumes and skimmed milk powder

This study was aimed to prepare and evaluate six different snacks included control (Yellow corn, PC) and five formulas (P1, P2, P3, P4, and P5) based on local available ingredients snacks (cereal s: yellow corn, wheat flour and broken rice and legumes: faba bean cotyledons and decorticated parched chickpea). Chemical composition, mineral elements, amino acid composition, in vitro protein digestibility (IVPD), C-PER and energy value in addition to sensory evaluation were determined of the snacks. Different extrudates were stored at RT up to 6 months since peroxide value was determined . Data revealed that protein content was increased of different products as: 14.9, 15.5, 12.7, 14.4 and 13.0 % in P1, P2, P3, P4, and P5, respectively compared to 6.89 % in the control product (PC).It was also shown that the total essential amino acids increased significantly and reached 46.87 g / 100 g protein (P4) compared to 40.24 in the control (PC).Denaturation of proteins during the extrusion processing increased the IVPD from 77.8% (PC) up to 89.3% (P4). Data also revealed that the complementing between cereal and legume and supplementing with dried skimmed milk improved all of minerals content, energy and C-PER in all snacks, Energy reached 381.16 compared to 345.65 kcal /100 g.(PC), while the C-PER reached 1.72 (P5) compared to 1.25 (PC). The sensory evaluation of the products was also conducted and it turned out that all of them were highly acceptable. The peroxide number also showed the high storage ability of the products under test up to 6 months at RT.

Fortification of Nano Whey Protein-Meniran Phyllanthine (Phyllanthus niruri L.) Encapsulated Casein Hydrolysates on Physicochemical Properties of Skimmed Milk Powder

Skimmed milk powder is one of dairy products that have processing through heating process and impact decreasing nutritional contents, thus would required fortification. Fortification skimmed milk powder with the addition of encapsulation is carried out using meniran phyllanthine and whey protein as core material and casein hydrolysates as wall material. The research was conducted to obtain skimmed milk powder fortified nano whey protein-meniran phyllanthine encapsulated casein hydrolysates with better physicochemical properties. The research material used was skimmed milk powder with different concentrations of nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, designed by 5 treatments and 3 replications consisting of T0: 0% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T1: 2% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T2: 4% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T3: 6% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates, T4: 8% nano whey protein-meniran phyllanthine encapsulated casein hydrolysates. The variables tested were solubility, turbidity, sedimentation, water activity (aw) and hygroscopicity. The research method was a laboratory experiment analyzed by Analysis of Variance (ANOVA) using Duncan’s Multiple Range Test (DMRT) if there were differences. The results showed a highly significant difference (P&lt;0.01) on water activity (aw). However, there was no significant difference (P&gt;0.05) on skimmed milk powder’s solubility, turbidity, sedimentation, and hygroscopicity. The data of physicochemical properties in this study were solubility ranged from 57.983-75.295%, turbidity 0.459-0.518, sedimentation 0.036-0.043, water activity 0.434-0.467, and hygroscopicity 4.601-5.528%. In conclusion, fortified nano whey protein-meniran phyllanthine encapsulated casein hydrolysates in skimmed milk powder can be used as a product with better physicochemical properties.

Characteristics of cured egg yolk cookies subtituted with skim milk powder during storage

Cured egg yolk cookies is one of the processed egg products containing egg yolk which has been curing with salt and sugar. The purpose of this study was to evaluation of physical, chemical, microbiological and sensory quality of cured egg yolk cookies with various levels of skim milk powder substitution during storage at room temperature. This study consisted of the treatment of cured egg yolk substitution with skim milk powder (0; 20; 40%) and storage treatment (0; 3; 6; 9 weeks). Each treatment was replicated three times. The data of cookie quality were statistically analyzed using ANOVA. The results showed that cured egg yolk cookies with various skim milk powder substitution have similar physical and chemical characteristics, but substituted cookies had a lower fat content (p&lt;0.05). There were no changes in the moisture content of cookies during 9 weeks of storage. Skim milk powder substitution could increase the peroxide number, but there was no change in the peroxide number during 3 to 9 weeks of storage. The texture of cured egg yolk cookies with 40% skim milk substitution was harder (p&lt;0.05) than the 20% skim milk substitution, whereas there was no change in the texture value of cured egg yolk cookies before and after being stored for 9 weeks. There was no significant deferences in the sensory quality of cookies between unsubstituted and 40% skim milk powder substitution. In conclusion, skim milk powder substitution did not change the physical, chemical, and sensory characteristics, but could reduce fat content, increase the peroxide number and the hardness of cookies. During 9 weeks of storage, cured egg yolk cookies are still acceptable microbiologically.

Letter to the Editor: Regarding the article “Comparison of milk replacer composition and effects on growth and health of preruminant lambs, and health-associated costs of artificial rearing,” by

The April 2021 issue included an article by McCoard et al. (2021). This letter brings to the attention of readers several fundamental issues relating to the study design and the conclusions reported. The cost and scarcity of skim milk powders has driven research into alternative protein sources for young ruminants (Terosky et al., 1997; Lammers et al., 1998). Careful trial design, ensuring diets have a very comparable nutrient profile (Toullec et al., 1994) have improved our understanding of the suitability of different raw material sources for milk replacers (MR) for young animals. Research also has shown that the osmolality of MR, determined by the lactose and mineral contents of the MR (Amado et al., 2019; Wilms et al., 2020), will affect both rate of gastric emptying and DM content of feces produced by lambs. The authors conclusions that MR containing vegetable ingredients are not suitable for feeding to neonatal lambs in the first 5 to 6 wk of life and that increased systemic antibiotic use is a consequence of MR composition are not supported by the results presented. The conclusion that greater fecal moisture observed in lambs fed a milk replacer containing hydrolyzed wheat protein was a consequence of, or caused by, disease is not supported by the results presented and is more likely a consequence of the osmolality of the reconstituted MR, which is influenced by both the nutrient composition of the MR and the rate at which MR is mixed with water. A comparative assessment of the suitability of different ingredients for use in MR requires that the comparison be made using MR with an equivalent nutrient composition. Thus, it is not possible to conclude that MR containing vegetable (wheat in the case of this study) protein and fat sources is inferior and should be avoided.

Quality evaluation of millet (Panicum miliaceum) instant cereal product in Cebu, Philippines

Millet is a collective term referring to several small-grained cereal crop plants belonging to the grass family which are used as human food and is considered an important staple in several countries in the arid and semi-arid tropics. With the increasing appreciation concerning the benefits of millet, there has been an inclination towards their consumption. Literature on the millet production, processing, and introduction of millet in the Philippines has been minimal, even though a few millet species are successfully grown in the Visayas region. This study was conducted to develop an instant cereal product from millet. This includes the milling of millet to powder, cooked, and packed for the desired amount. Five treatments representing five different concentration levels of millet (80%, 65%, 50%, 35%, and 20%) and five different concentration levels of powdered skimmed milk (20%, 35%, 50%, 65%, and 80%). A single factor experiment arranged in a complete randomized design (CRD) was used in the study. The study results showed that significant differences were noted in the sensory attributes in terms of colour, aroma, taste, flavour, mouthfeel, and the overall acceptability of the millet instant cereal product. The treatment with a concentration mixture of 20% millet and 80% powdered skimmed milk (4 g millet and 16 g powdered skimmed milk for a 30 g serving size) was considered the most acceptable. Proximate analysis of the millet instant cereal product showed that it contains 4.53±0.21 moisture, 2.60±0.03 ash, 0.34±0.08 crude fibre, 3.95±0.05 fat, and 8.61±0.11 crude protein. Based on the prevailing market price of millet ($4/kg) and skim milk powder ($3.5/kg), Treatment 5 had the least partial cost with $0.071 per serving size of 30 g. It can be noted that the lesser the amount of millet in the formulation, the better was the acceptability of each sensory attribute as evaluated, and the cheaper it was to produce the millet instant cereal.

Preparation of skim milk powder tablet and finite element analysis of its pressing die

AbstractThe skim milk powder (SMP) has problems of quantification and handling during milk reconstitution for tea and coffee making. To address these issues, a novel product, “SMP tablet,” was made by varying moisture content (3, 5, 10, and 15% wet basis) of SMP and compression force (625, 750, 875, 1,000, and 1,125 N) during tableting. A die containing upper, lower, and grooved punches was designed, fabricated, and analyzed with finite element method. The tetrahedral type of mesh with 1.9078–2.356 mm element size, 0.095–0.118 mm tolerance, 80,420–85,107 nodes, and 53,041–57,252 elements resulted in 40.53–68.60 MPa maximum stress and 1.9–4 minimum factor of safety advocating acceptability of design. The SMP was pressed inside die through universal testing machine in controlled manner and disintegration time (DT), tensile strength (TS), and insolubility index (ISi) of SMP tablets were evaluated. Response surface methodology showed cubic model as best fit (p &lt; .0001 and R2 &gt; .97) for all the responses. The numerical optimization showed 4.6% wb moisture and 1,125 N compression force favorable for good quality attributes (103.8 kPa TS; 318 s DT; 40.5 mg ISi). Further, sugar addition (10%), as a disintegrating agent, improved DT (178 s) and TS (159 kPa). The SMP tablet with sugar had 14.90 ± 0.05 mm average diameter, 5.04 ± 0.18 mm thickness, 625 ± 6 mg weight, and 3.45% weight variation with similar total soluble solids (5%) at 60°C compared with SMP. The direct consumable, no artificial additives/binders and ease in quantification are tablets' novelty comparing SMP.Practical applicationsPoor quantification and handling are the two major issues with SMP. This can be easily combated by pressing the powder and converted into tablet form. The quantity of required number of SMP tablets for milk reconstitution can be easily remembered like sugar cubes. The SMP tablets can be marketed as novel dairy products and taken directly or used in coffee and tea making. Moreover, this study will provide an insightful information to dairy industry for commercial application of SMP tablets.

The use of microfiltration technique in the production of skim milk powder: The effect of milk transport conditions on the microbiological and physicochemical properties of milk and milk powders

The aim of this work was to study the effect of milk transport conditions and microfiltration (MF) treatment on the physicochemical and microbiological properties of milk and skim milk powder (SMP). The raw milk was determined as milk after milking (30–35°C), uncooled inner‐city milk (3 h at 20–25°C), cooled transport milk (12 h at 4–6°C) and the control milk (cooling to 4°C as soon as milking; non‐MF). SMP samples were produced from MF‐treated milk with membrane pore sizes of 0.5‐μm and 0.8‐μm. MF application provided up to 2.39, 1.27, 1.64 and 1.67 log reductions in counts of total aerobic mesophilic bacteria, yeast–moulds, Bacillus and Pseudomonas species in milk, respectively. MF treatment of milk improved the microbiological quality without any significant change in the chemical composition of SMPs.

Structural and immunoendocrine remodeling in gut, pancreas and thymus in weaning rats fed powdered milk diets rich in Maillard reactants

Western diet is extending worldwide and suspected to be associated with various metabolic diseases. Many food products have skim milk powder added to it and, during processing, lactose reacts with milk proteins and Maillard reaction products (MRPs) are formed. Dietary MRPs are suggested risk factors for metabolic dysregulation, but the mechanisms behind are still enigmatic. Here we describe that weaning rats fed diets rich in MRPs are affected in both their immune and endocrine systems. Marked structural changes in pancreas, intestine and thymus are noted already after 1 week of exposure. The pancreatic islets become sparser, the intestinal mucosa is thinner, and thymus displays increased apoptosis and atrophy. Glucagon- like peptide-1 (GLP-1) seems to play a key role in that the number of GLP-1 expressing cells is up-regulated in endocrine pancreas but down-regulated in the intestinal mucosa. Further, intestinal GLP-1-immunoreactive cells are juxta positioned not only to nerve fibres and tuft cells, as previously described, but also to intraepithelial CD3 positive T cells, rendering them a strategic location in metabolic regulation. Our results suggest dietary MRPs to cause metabolic disorders, dysregulation of intestinal GLP-1- immunoreactive cells, arrest in pancreas development and thymus atrophy.

КАЧЕСТВО КЕФИРА ИЗ МОЛОКА КОРОВ КРАСНО-ПЕСТРОЙ И ЧЁРНО-ПЕСТРОЙ ПОРОД

The aim of the work was to conduct a comparative assessment of the quality of kefir obtained from the milk of two different breeds of cows: red-mottled and black-mottled. The research was conducted in one of the farms of the Lipetsk region. The milk of the red-mottled breed of cows was richer in protein, fat and skimmed milk powder. The rennet sample of milk of both breeds was less than 15 minutes, which indicates good coagulability. According to the indicators of the reductase test, the milk of both breeds is of satisfactory quality, belongs to Class 2 and contains from 500 thousand to 4 million bacterial cells in 1 ml. Kefir from the milk of black-and-white breed animals became more liquid after 3 days of storage at a temperature of + 4 oC. It tasted less sour. In kefir from the milk of both breeds of cows, the appearance of rod-shaped pathogenic bac-teria was not detected. The shelf life of kefir from milk of both breeds of cows at a temperature of + 4 oC was 10 days. Breed (pedigree) cows have shown themselves to be the main factor in influ-encing the physico-chemical composition of milk, its technological properties and the quality of the fermented milk product produced from it, in this case kefir.