Skim Powders Research Articles

Addition of blue pea flower (Clitoria ternatea L.) extract increase antioxidant activity in yogurt from various types of milk

Blue pea flower (Clitoria ternatea L.) is known as the source of anthocyanin and has potential as a natural blue dye. The present study aimed to determine the effect of additional blue pea flower (BPFE) to yogurt from various types of milk. The study used dried blue pea flowers, extracted with water in 3:1 (g.L-1) ratio, at the extraction condition of 60 ˚C and 45 minutes. The fermentation was processed by adding BPFE to (A) liquid skim milk, (B) ultra-high temperature (UHT) milk, (C) pasteurized milk, (D) UHT milk with skim powder, and (E) pasteurized milk with skim powder. Then, the yogurt starter was added to all milk samples, evenly mixed and incubated for 24 hours at 37 ˚C. The fermentation of all five different milk to make plain yogurt also processed with same method without addition of BPFE. The antioxidant activity and color intensity of yogurt are evaluated to investigate the effect of BPFE in yogurt. The result showed that the plain yogurt without the addition of BPFE has antioxidant activity and increases with the addition of BPFE. Skim milk BPFE yogurt has the highest antioxidant activity (437.04 ppm) with the values of L*, a*, b* was 37.35; 2.02; -1.32, respectively. Antioxidant activity of the other BPFE yogurt, which was added with skim milk, also increased. The BPFE yogurt made from skim milk or added skim milk had higher antioxidant activity than the other types of milk.

Formulasi dan Tingkat Kesukaan terhadap Es Krim Keju dengan Menggunakan Berbagai Keju Lunak (Cream Cheese, Ricotta dan Camembert)

Ice cream is a low temperature food product that rarely uses cheese as alternative flavor variant. This research is aimed to obtain ice cream formula with the addition of soft cheeses (cream cheese, ricotta and camembert). The basic formulation trial used the mixture of sugar (10%, 13%), skim powder (9%, 10%), milk fat (12%, 14%), and cream cheese (10, 12, 14%). The second formula trial After that, the formula trial used cream cheese, ricotta and camembert cheese as much as 7, 9 and 11% respectively into the ice cream mixture. The most acceptable formula was based on hedonic ranking and hedonic rating analysis for sample meets the proximate composition. The most acceptable formulation was composed of 12% milk fat, 9% skim powder, and 10% sugar. The trial treatment by adding 10% and 12% cream cheese yielded 70-80% overrun and the melting time. The best ice cream cheese formulation was composed of cream cheese 9%, ricotta 9% and camembert 11%. There was a significant difference in term of taste, aroma, and texture of ice cream in exception of ice cream colour. Hedonic rating showed that 9% ice cream with cream cheese was the most acceptable in term of taste, aroma and colour. These three formulas met the minimum requirements for fat content and total sugar according to the quality standard of ice cream (SNI 01-3713-1995) but it did not meet the protein standard.

The Effect of Bromelain from Pineapple (Ananas comosus) on Increasing Protein Digestibility of Milk Replacer for Lamb

The research aimed to determine the addition of bromelain for increasing the protein digestibility of milk replacer for lamb. Bromelain extraction from pineapple (Ananas comosus) was precipitated by ammonium sulphate with different concentrations which were 30%, 40%, 50%, 60%, and 70%; then those samples were dialyzed to obtain the best of specific enzyme activities. Milk replacer formulated by mixing skim powder and soybean meal. The research consisted of three replications for each treatment. The treatments were P0 or milk replacer without enzyme (control), P1 or milk replacer with 5% bromelain addition, and P2 or milk replacer with 10% bromelain addition. Specific enzyme activity from each precipitation, dry matter digestibility (DMD), organic matter digestibility (OMD), crude protein digestibility (CPD), and crude fibre digestibility (CFD) analysed by ANOVA according to one way complete randomized design and continued by Duncan multiple range test for significant differences due to treatments. The result showed that bromelain from a 50% saturation level of ammonium sulphate had the best of specific enzyme activity compared to other treatments. The addition by 5% of bromelain enzyme increased DMD, OMD, and CPD (P<0.05). In contrast, the addition of bromelain had no significant effect on CFD compared to the control (P>0.05). To conclude, the addition of purified bromelain in terms of the milk replacer increased the nutrient digestibility of milk replacer.

Production of dry extract extracellular lipase from Aspergillus niger by solid state fermentation method to catalyze biodiesel synthesis

Lipase can be produced from Aspergillus niger using solid state fermentation method. This research aimed to produce lipase in powder form. The highest activity unit (38.67 U/g) was obtained from rice bran substrate at 5th day with inducer concentration of 2%. The best drying method to produce dry extract with activity unit of 566.67 U/g was freeze drying with maltodextrin additive. The best drying method to produce fine powder with activity unit of 333.33 U/g was spray drying with skim powder additive. Supernatant and powder lipase worked optimally at 30 °C with activity unit of 44.00 U/g and 355.56 U/g respectively.

Total Solid Optimizing in The Making of Functional Fermentation Milk Drink Lactobacillus Cassei Tomatoes

The purpose of this research is to get Functional Fermentation Milk Drink Lactobacillus cassei TomatoesExtract Formulation appropriately, in a way to organize the total solid. The total solid for semi-solid fermentation milk is about 24 – 28 %. In searching for Functional Fermentation Milk Drink Lactobacillus cassei Tomatoes extractformulation, the plan to be used is Random Complete Design (RCD) with 5 treatments and 3 repetitions. For advance test is done by Duncan’s New Multiple Range Test (DNMRT) on real standard 5 %. The treatment is made based on skim powder milk percentage that to be added to the fresh milk that contained 13 % of total solid for getting fermentation milk appropriate with wanted total solidity. Each treatments are : (A). Addition skim powder milk 3 %; (B). Addition skim powder milk 6 %; (C). Addition skim powder milk 9 %; (D). Addition skim powder milk 12 % (E). Addition skim powder milk 15 %. The best treatment to be choosen is E (Addition skim powder milk 15 %) because the total solidity approaches standard ( 22,054 %), microbial total above the standard (1,9 x 1010), acid total (0,6968 %), pH (4,93) and organoleptic aspects in terms of taste, texture, aroma and preferred color by panelist.

Effects of reverse CO 2 acidification cycles, calcium supplementation, pH adjustment and chilled storage on physico-chemical and rennet coagulation properties of reconstituted low- and medium-heat skim milk powders

The reversibility extent of one and two reverse CO 2 acidification cycles on the physico-chemical and rennet coagulation properties of milks reconstituted from low- (LH) or medium- (MH) heat skim powder, enriched or not with calcium and pH adjusted or not was investigated. The ionized calcium concentration, buffering properties and average casein micelle size of untreated and CO 2-treated milks were evaluated before and after a chilled storage for 2 days. The ionized calcium concentration and buffering properties have been modified by the CO 2-treatment, particularly after a second CO 2-cycle. These modifications were highly dependent on the initial milk properties and chilled storage. Inversely, the average casein micelle size was not significantly changed. In addition, the rennet-clotting behaviour checked by near infrared spectroscopy (NIR-S) and rheology (SAOR) indicated the main factors responsible for changes in the casein micelles environment and dynamic casein micellar calcium phosphate reorganization, especially after two CO 2-cycles. A single CO 2-cycle induced a better rennetability for non Ca-enriched milk reconstituted from MH-powder. A second CO 2-cycle was particularly efficient to improve Ca-enriched pH-adjusted milks.

The determination and distribution of taurine in dairy products

A method for the evaluation of taurine in milk has been developed and evaluated. The technique is based on dansylation of the free amino acids and separation of the derivatives using HPLC and UV detection. The procedure is suitable for rapid data collection at sample concentrations above 1 mg per 100 g and can be extended using fluorescence to assay products with lower taurine contents. The technique was applied to investigate the temporal variation of taurine in milk from a single animal and from pooled herd milk. Further studies included seasonal and annual variations in whole milk and skim powders from selected Australian and New Zealand manufacturing plants. Early-season milk contained higher concentrations of taurine than late season, while the distribution of taurine in a wide selection of milk powders, taken during the summer months, revealed significant differences. Other powdered dairy products, such as casein and whey protein, were also examined for their taurine contents. There were large variations between product types as a result of taurine migration during differing manufacturing procedures. Taurine-fortified infant formulae were also tested.

Performance of Calves Fed Combinations of Whole Milk and Reconstituted Skim Milk Powder

A 52-d study with 24 3-d-old calves compared the effect of feeding whole milk (controls) or milk diluted 1:1 or 1:3 with reconstituted skim milk powder (10%, wt/wt) on calf performance to weaning at 38 d. Skim powder diets were supplemented with vitamins and trace minerals. Liquid diet was fed at 5% body weight twice daily for 24 d, then once daily for 14 d followed by abrupt weaning. Starter was provided for ad libitum intake from 14 to 52 d. For the first 13 d, controls had the greatest weight gains, but at 38 and 52 d, gains were similar for all groups. Three-quarters of the whole milk diet could be replaced with reconstituted skim milk powder (10% wt/wt) without any reduction in calf gain to weaning because starter intake increased 23%.

FORTIFICATION OF CALF MILK REPLACERS WITH AMINO ACIDS IN FREE FORM OR PLASTEIN-BOUND

Calves (eight per lot), from 3 to 45 days of age, were fed milk replacer containing skim powder, whey, and soy protein; or skim powder, whey, and blood protein; or skim, whey control diet. Additional treatments included supplementation of the soy and blood diets with the calculated-limiting amino acids (CLAA) either in the free form, or bound to the soy or blood proteins by the plastein reaction in an attempt to enhance utilization of the supplemental amino acids. Supplementation of the soy and blood basal diets with either free or plastein-complexed CLAA increased average daily gain (ADG), feed intake, and feed efficiency, with the free and plastein-bound CLAA giving approximately the same improvements. Additionally, the low blood plasma levels of CLAA for the soy and blood protein basal groups were increased to a similar extent by supplementation with free or plastein-bound CLAA. Only the skim milk control diet clotted, in vitro, on addition of rennet (pH 6.1). It is suggested that the plastein-bound and free, supplemental CLAA gave similar improvement in calf performance either because all sources of amino acids were absorbed at similar rates, or alternatively, because the calf does not require absorption of all essential amino acids at closely similar rates for efficient utilization in body protein synthesis. Key words: Calves, milk replacers, plastein

PEPSIN AND PANCREATIN SUPPLEMENTATION OF CALF MILK REPLACER CONTAINING SOY PROTEIN

An attempt was made to improve the digestibility of soy proteins (promine D) in milk replacers for young calves by supplementing the diets with pepsin and/or pancreatin preparations. Calves fed the basal soy milk replacer from 3 to 31 days of age had an average gain of 0.198 kg/day; those fed a skim powder control gained 0.443 kg/day. Supplementation of the basal soy milk replacer with 0.5% (of dry matter (DM)) pancreatin or 0.5% pepsin, or both treatments together, had a detrimental effect on calf performance, reducing gains to 0.106, 0.034 and −0.049 kg/day, respectively. Supplementation of soy replacer with these enzymes, separately or together, also reduced apparent digestibility of DM, N and lipid but had no effect on feed intakes.

High Performance Liquid Chromatographic Determination of Organic Acids in Dairy Products

ABSTRACTA simple isocratic HPLC technique was developed for the quantitative analysis of organic acids in dairy products. An Ammex HPX‐ 87 column at 65°C, 0.0090N H2SO4 mobile phase and UV detection at 220 and 275 nm were utilized. Orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids were quantitated for whole milk, skim powder, cultured buttermilk, sour cream, cottage cheese, yogurt, sharp Cheddar cheese, and blue cheese. Over 90% recoveries of acids added to whole milk were observed for ail acids except butyrid; the average recovery for butyric was 86%.