Skimmed Cow Milk Research Articles

Lactose hydrolysis in sheep and cow milk with varying fat levels to evaluate enzymatic production of lactulose

AbstractThis study aimed to perform lactose hydrolysis using free and immobilised β-galactosidase in cow and sheep milk with different fat levels, followed by lactulose synthesis through the isomerisation of glucose to fructose using immobilised glucose isomerase. There was no significant difference (P > 0.05) in lactose hydrolysis (>95%) using the free enzyme in the different types of milk. In contrast, significant differences were observed for the hydrolysis of whole cow milk (WCM) and skimmed cow milk (SCM) with the immobilised enzyme (IE). WCM required a longer hydrolysis time (43 h). Thus, the fat content may have affected the lactose hydrolysis of bovine milk with immobilised β-galactosidase. No difference was observed for whole sheep milk and skimmed sheep milk hydrolysed by IE, possibly due to the presence of smaller fat globules, which did not affect the lactose hydrolysis. No significant differences were observed for lactulose synthesis in whole milk from the different species evaluated. The lactulose synthesis in cow and sheep milk by the enzymatic route may be a promising alternative, though further studies are required to optimise the production of this prebiotic in situ.

Chitosan and its derivatives regulate lactic acid synthesis during milk fermentation.

The influence of chitosan's physicochemical characteristics on the functionality of lactic acid bacteria and the production of lactic acid remains very obscure and contradictory to date. While some studies have shown a stimulatory effect of oligochitosans on the growth of Lactobacillus spp, other studies declare a bactericidal effect of chitosan. The lack and contradiction of knowledge prompted us to study the effect of chitosan on the growth and productivity of L. bulgaricus in the presence of chitosan and its derivatives. We used high molecular weight chitosan (350 kDa) and oligochitosans (25.4 and 45.3 kDa). The experiment was carried out with commercial strain of L. bulgaricus and the low fat skim cow milk powder reconstituted with sterile distilled water. After fermentation, dynamic viscosity, titratable acidity, pH, content of lactic acid, colony forming units, chitosan and oligochitosans radii were measured in the samples. Fermented dairy products were also examined using sodium dodecyl sulfate electrophoretic analysis, gas chromatography-mass spectrometry and light microscopy. The results of the study showed that when L. bulgaricus was cultured in the presence of 25.4 kDa oligochitosans at concentrations of 0.0025%, 0.005%, 0.0075% and 0.01%, the average rate of LA synthesis over 24 hours was 11.0 × 10-3 mol/L/h, 8.7 × 10-3 mol/L/h, 6.8 × 10-3 mol/L/h, 5.8 × 10-3 mol/L/h, respectively. The 45.3 kDa oligochitosans had a similar effect, while the average rate of lactic acid synthesis in the control sample was only 3.5 × 10-3 mol/L/h. Notably, 350 kDa chitosan did not affect the rate of lactic acid synthesis compared with the control sample. Interestingly, interaction of chitosan with L. bulgaricus led to a slowdown in the synthesis of propanol, an increase in the content of unsaturated and saturated fatty acids, and a change in the composition and content of other secondary metabolites. The quantity of L. bulgaricus in a sample with 0.01% chitosan exceeded their content in the control sample by more than 1,700 times. At the same chitosan concentration, the fermentation process was slowed down, increasing the shelf life of the fermented milk product from 5 to 17 days while maintaining a high content of L. bulgaricus (6.34 × 106 CFU/g).

Изучение витаминсинтезирующей и антиоксидантной активности микробного консорциума

The purpose of research is to study the dynamics of ascorbic acid and antioxidant activity during the fermentation of cow's milk by a microbial consortium. A study of the dynamics of ascorbic acid was carried out during the fermentation of milk by a microbial consortium and antioxidant activity during the ripening of the resulting product. The original combined starter (kefir starter + L. acidophilus + L. bulgaricus + L. helveticus in the ratio 1: 0.5: 0.5: 0.5, respectively) was used as control samples. To determine the vitamin C content, a titrimetric method was used, based on the interaction of ascorbic acid with sodium 2,6-dichlorophenolindophenolate. The antioxidant activity of the samples was assessed by the amperometric method using a Tsvet Yaruza-01-AA liquid chromatograph. Skim cow's milk was pre-pasteurized at 86 ± 2 °C for 10 min and cooled to a fermentation temperature of 30 ± 2 °C. 5 % starter was added to the prepared milk. In milk fermented by a microbial consortium, the accumulation of ascorbic acid continued during 24 hours of cultivation. In control samples, vitamin synthesizing activity decreased after 8 hours of cultivation. The study of antioxidant activity was carried out at a temperature of 30 ± 2 °C for 3 days of ripening. In the sample with the microbial consortium, an increase in antioxidant activity was observed within 72 hours against the background of its decrease in the control samples (kefir starter and combined initial starter). The pronounced antioxidant activity is probably due to the fact that the method of obtaining a microbial consortium develops mechanisms for maintaining a balance between the production of antioxidants and the development of oxidative processes that are independent of changes in cultivation temperature.

Evaluation of IgG/IgE-binding capacity and functional properties of enzymatic hydrolysis in skimmed cow milk system.

Cow's milk (CM) allergy is a common food allergy that seriously impacts the growth and development of infants and children. However, CM is an important source of nutrients, and few studies focus on the effects of enzymatic hydrolysis treatment on the whole skimmed CM system. In this study, the IgG/IgE-binding and functional properties of Alcalase-, Protamex-, and Flavourzyme-treated skimmed CM (AT, PT, and FT, respectively) were systematically evaluated. The results showed that the treatment groups were mainly composed of low molecular weight (MW) peptides (<3kDa), accounting for 94.85%-97.90%. Additionally, the IgG reactivity of these peptides was significantly lower (p<0.05) than those of higher MW peptides (10-30kDa and >30kDa). The IgE reactivity of FT with higher MW peptides was the lowest among these groups, with the OD value reaching 0.089. Moreover, the total amino acid content of hydrolysates of skimmed CM (HM) increased significantly (skimmed CM, 5.94µg/mL; AT, 123.70 µg/mL; PT: 136.20µg/mL; FT, 988.72µg/mL) compared to that in skimmed CM. A total of 10, 10, and 7 flavor compounds were increased in AT, PT, and FT, respectively. Furthermore, the solubility, foamability, and emulsifying ability of HM were significantly improved, being 2.17-fold, 1.52-fold, and 1.96-fold higher in PT than in skimmed CM. These results lay a theoretical foundation for the development of hypoallergenic dairy products.

Asinine milk mitigates stress-mediated immune, cortisol and behavioral responses of piglets to weaning: A study to foster future interventions in humans.

The present study assessed whether asinine milk supplementation improved the immune and behavioral responses of piglets during an early life weaning stress event as a model for its future use in humans. For this, 48 piglets from 4 different litters were used. At 20 days of age, piglets were weighed and allocated with their litter and dam into group pens until 28 days of age. Four piglets from each litter were then randomly assigned to either (1) asinine milk supplementation (n = 16) (2), skimmed cow milk supplementation (n = 16) or (3) no supplementation (n = 16; control group). The supplementations were voluntarily administered for 3 days preweaning and 3 days postweaning using a baby bottle. The effects on the weaning stress response were assessed through salivary cortisol measurements; behavioral tests such as the open field, novel object end elevated plus maze tests; and gene expression of HSD11B1, NR3C1 and IL1B in PBMCs, which was determined by RT-qPCR and normalized to GAPDH and UBB. To test the effect of the supplementations on weight, milk intake, gene expression, and behavior, a randomized block design was used with repeated measurements over time by the PROC MIXED procedure. The effects on salivary cortisol were determined using the ratio between the morning and afternoon concentrations, considering the time before and after the weaning event. Principal component analysis (PCA) and Fisher's test were performed to evaluate the behavior test data. When comparing salivary cortisol concentrations between the pre- and postweaning periods, there was a difference (p < 0.05) between the supplementation groups in the afternoon period, suggesting that piglets fed asinine milk had lower afternoon cortisol concentrations postweaning than their counterparts. For the behavioral tests, the supplementations had no measurable effects. No difference was between groups pre- and postweaning for the expression of HSD11B2, which codes for an enzyme that breaks down cortisol. However, the expression of NR3C1, which encodes the glucocorticoid receptor, was significantly upregulated in piglets supplemented with cow milk (mean 1.245; p < 0.05). Asinine milk downregulated 1L1B gene expression, which codes for an inflammatory cytokine. In conclusion, these results suggest that supplementation with asinine milk may represent a strategy to diminish the damage associated with an early life event by modulating IL1B expression and reducing salivary cortisol levels in piglets undergoing weaning stress. Further transcriptomic and metabolomic studies may improve our understanding of the molecular pathways that mediate this systemic immune-mediated response.

Evaluation of whole and skimmed cow milk extenders on West African Dwarf goat Semen

This study evaluated the efficacy of whole and skimmed cow milk as extenders for the semen of West African Dwarf (WAD) goat bucks. Semen was obtained from two adult WAD bucks (four times each) by electro-ejaculation method and maintained in an insulator at 37℃. Pre-extension and post-extension evaluations of the semen were carried out immediately, 15, 30, 45 and 60 minutes post collection. Whole and skimmed cow milk were used to extend semen obtained from the bucks. The semen characteristics evaluated included mass activity, percentage progressive motility, percentage normal livability and percentage normal morphology. Results revealed that whole cow milk effectively maintained the WAD buck semen characteristics post extension for a period of 30 minutes. Thereafter, value of each semen characteristic decreased progressively as the period of storage increased. There was rapid decrease in the characteristics of the buck semen extended with skimmed cow milk immediately post extension, the sperm cells were dead 15 minutes post extension. These findings suggest that WAD bucks can be extended with whole cow milk for 30 minutes at 37℃ successfully and not with skimmed milk.

PH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk

Sheep milk is considered unstable to UHT processing, but the instability mechanism has not been investigated. This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of sheep skim milk (SSM), including heat coagulation time, particle size, sedimentation, ionic calcium level, and changes in protein composition. Significant amounts of sediment were found in UHT-treated SSM at the natural pH (∼6.6) and pH 7.0, whereas lower amounts of sediment were observed at pH values of 6.7 to 6.9. The proteins in the sediment were mainly κ-casein (CN)-depleted casein micelles with low levels of whey proteins regardless of the pH. Both the pH and the ionic calcium level of the SSM at all pH values decreased after UHT treatment. The dissociation levels of κ-, β-, and αS2-CN increased with increasing pH of the SSM before and after heating. The protein content, ionic calcium level, and dissociation level of κ-CN were higher in the SSM than values reported previously in cow skim milk. These differences may contribute to the high amounts of sediment in the UHT-treated SSM at natural pH (∼6.6). Significantly higher levels of κ-, β-, and αS2-CN were detected in the serum phase after heating the SSM at pH 7.0, suggesting that less κ-CN was attached to the casein micelles and that more internal structures of the casein micelles may have been exposed during heating. This could, in turn, have destabilized the casein micelles, resulting in the formation of protein aggregates and high amounts of sediment after UHT treatment of the SSM at pH 7.0.

Process optimization for preparation of milk protein co‐precipitate using calcium lactate as coagulant

AbstractMilk protein co‐precipitates (MPCP) are rich in milk proteins but rejected globally owing to their poor solubility. The investigation was aimed to prepare MPCP with enhanced solubility via modification of their existing production method. MPCP was manufactured from pasteurized cow skim milk (PCSM) by spray‐drying calcium lactate‐induced co‐precipitate dispersion. The conditions for the preparation of coagulum (gel point‐Tg, holding time and coagulation time) and for efficient spray drying (pH of feed solution and inlet air temperature) were optimized. PCSM containing 0.5% calcium lactate incubated at 30°C/15 min and heated at 80°C/20 min, exhibited maximum protein recovery (92%) in the coagulum. The coagulum was diluted with distilled water (1:1.4, curd: water), and feed characteristics were optimized for spray drying. MPCP powders obtained from feed solution (adjusted to pH 6.7 with disodium hydrogen phosphate) spray‐dried at an inlet temperature of 160°C and outlet temperature (~60°C) demonstrated maximum solubility of 39.57% with a protein content of 78.99%.Novelty impact statementThis trial successfully achieved ~80% of protein content in MPCP with solubility of ~40% using a lower level (&lt;0.132%) of calcium chelator (DSP). This enhances the potential of MPCP as an ingredient in various food formulations. MPCP can be a potential ingredient in bread and bakery industry as well as dairy industry in cheese formulations; high protein yoghurt formulations etc.

Evaluation of Chicken Egg Yolk Plasma and Low-Density Lipoprotein Alone or Enriched with Ewe or Cow Skim Milk in Tris-Citric Acid-Based Diluent for Cryostorage of Ram Semen.

The main purpose of the current study was to find suitable and optimum levels of protectants among chicken egg yolk plasma (CEYP) and low-density lipoproteins (LDLs), alone or supplemented with ewe or cow skim milk, for cryopreservation of ram semen. In Experiments 1 and 2, the CEYP (28%) freezing extender was enriched with ewe or cow milk (2.5%, 5%, 10%, or 20%; v/v), respectively. In Experiments 3 and 4, the semen extender was prepared by varying the amounts of fresh or lyophilized LDL (lyo-LDL), respectively. Finally, ewe or cow skim milk was added to the freshly extracted LDL extender and the quality of frozen-thawed semen was examined (Experiments 5 and 6). Kinematics of spermatozoa (assessed using a computer-assisted sperm analysis system), viability, functionality of the plasma membrane, and levels of malondialdehyde (MDA) and total antioxidant capacity (TAC) were evaluated. Results revealed that addition of ewe or cow skim milk (5%, 10%, or 20%; v/v) to the CEYP diluent enhanced kinematics, viability, and membrane integrity of spermatozoa compared with the control (p < 0.05). Moreover, fresh LDL diluent was more effective than lyo-LDL in the cryosurvival of ram spermatozoa. In addition, enrichment of fresh LDL diluent with ewe or cow skim milk improved different variables of spermatozoa compared with the control (p < 0.05). Levels of MDA and TAC were not affected by adding ewe or cow milk to the diluents (p > 0.05). In conclusion, enrichment of fresh LDL extenders with ewe or cow milk also is proposed as an approach to preserve ram semen quality against cold shock and cryodamage injuries.

Composition and Quality of Low‐Fat Halloumi Cheese Made Using Modified Starch as a Fat Replacer

AbstractThe use of modified maize starch as a fat replacer in low‐fat Halloumi cheese is investigated. Halloumi cheese is made from cow milk (3.5% fat) or from partially skimmed cow milk (1% fat) with 1%, 2%, and 3% modified starch. The addition of modified starch to cow's milk decreased rennet coagulation time and curd syneresis but increased curd tension. The modified starch addition also increased yield and total nitrogen but decreased pH, total solids, fat, ash, and total volatile fatty acids. Total bacterial count and lipolytic bacteria decreased, but proteolytic bacteria and moulds and yeast increased with the added modified starch. The hardness and gumminess values increased, but the elasticity and cohesiveness values of Halloumi cheese decreased. The sensory properties are improved by the addition of modified starch.

The effect of starter on amino acid composition of fermented milk

The experimental studies of the amino acid composition of the skimmed cow milk fermented with kefir corns, natural kurunga symbiotic starter and bacterial concentrate of the microbial consortium (BСMC) have been carried out. The bacterial concentrate of the microbial consortium is intended for the preparation of a fermented milk beverage of mixed fermentation – kurunga. The microbial consortium obtained by autoselection of population of kefir corn starter and thermophilic lactobacteriums Lactobacillus bulgaricus and Lactobacillus acidophilum has been used to prepare BCMC. The amino acid analysis of the samples has been carried out by IC method with postcolumn derivatization of amino acids ninhydrin in the acid hydrolyzate of the sample on INGOSAAA-400 amino acid analyzer. The most of essential amino acids has been found in kefir – 434 mg/g of protein. In the samples prepared with natural starter and bacterial concentrate, the total amount of essential amino acids has been 401.84 and 403.8 mg/g of protein, respectively. Exogenous amino acids are essential for the growth of lactics and yeast. The difference in the total amount of the essential amino acids in the samples, probably, caused by the proteolytic activity of the starters and the growth requirements of the microorganisms. The assessment of the bioavailability has been carried out by the method of I.A. Rogov and N.N. Lipatov according to the coefficients of differences between the amino-acid score (CDAS) and bioavailability. The amino-acid scoring studies have shown that the protein in the studied samples is characterized by a complete composition. According to bioavailability, the kurunga samples exceeded kefir by 0.55-0.75%. The obtained results indicate that according to the biochemical activity, the bacterial concentrate of the microbial consortium is practically identical to kurunga prepared with natural starter. It makes possible to obtain a product bioavailably identical to a traditional beverage.

Farklı Formülasyonların Nar Pestilinin Kalitesi Üzerine Etkileri

Objective: The usage of pomegranate as a raw material in pestil production to develop new food products and the effects of different formulations on physical, chemical and sensory properties of pestil were investigated. Material and Methods: Hicaz pomegranate juice (75% w/w) was concentrated up to 40 ° Brix and remaining (25% w/w) of the juice was used in three different pestil formulations. The thickening agents such as (a) 10% wheat starch, (b) 10% wheat flour and (c) 10% wheat flour + 5% sugar + 5% skimmed cow milk were used. The pH value, titration acidity, dry matter, water activity, color values, total and invert sugar content, total phenolic content, antioxidant capacity and sensory analysis were applied to dried pestil samples. Results: It has been determined that antioxidant capacity of pestil samples were decreased compared to raw material. However, among the pestil samples produced with different formulations, the pestil sample containing wheat flour + sugar + milk additives was found the best thickening agent mixture which maintained the highest antioxidant capacity. Although the physicochemical properties of the samples were found different statistically, all samples were found structurally consumable by panelists. According to the sensory analysis results, the most preferred formulation of pestil was found which contained 10% wheat flour + 5% sugar + 5% added milk. Conclusion: Overall, it was found that the pestil produced using pomegranate juice with wheat flour + sugar + milk as a thickening agent mixture can be an alternative healty food snack as an innovative food approach.

Heat stability of high-protein ultrafiltration retentate: Effect of concentration factor and stabilizing salts

Pasteurized cow skim milk (PCSM, 1×) was concentrated using ultrafiltration (UF) from 2 ×-7 × concentration factor (CF) to obtain retentates with different protein to total solids (TS) ratio. Alteration in chemical make-up led to poor thermal stability in UF retentates. Therefore, this study was aimed to investigate the changes in permeate flux, chemical composition, pH, viscosity and heat coagulation time (HCT) of UF/DF retentates as a function of CF. Impact of high-shear (20,000 rpm/ 5 min), diafiltration (DF) with 150mM NaCl solution and stabilizing salts on HCT of high-protein 7×UF retentates were also evaluated. With increase in CF; TS, protein, fat, ash, calcium contents and viscosity increased significantly (p<0.05), while permeate flux, lactose content, pH and HCT of retentates significantly decreased (p<0.05). Poor HCT (1 min) of 7×UF retentate was significantly increased (p<0.05) up to 60 min by addition of stabilizing salts (NaH2PO4, Na2HPO4 and Na3C6H5O7). Correlation was established between chemical constituents, pH, viscosity, HCT, permeate flux and concentration factor. Overall, this investigation established that identification of correct stabilizing salts via HCT-pH curve of PCSM and their appropriate addition converted thermally unstable (poor HCT) high-protein (7× UF) retentates to thermally stable product. Hence, they could be now explored in number of food applications.

Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes

This study aims to assess the quality attributes of lentil flour fortified yoghurt during cold storage (6 ± 2 °C) for 21 days. Yogurt formulation was based on the addition of roasted and unroasted lentil flour at rate of 4%. Three formulations (first and the second treatments were prepared with the addition of unroasted and roasted lentil flour (ULF and RLF), respectively and third one plain yogurt) were prepared from partially skimmed cow milk and fermented with specific thermophilic bacteria of yogurt. The physicochemical (pH, titratable acidity and dry extract), microbiological quality and sensory acceptance were evaluated through the entire storage period. Lentil flours structure (roasted and unroasted) has been observed, before and after addition in the yogurt, by scanning electron microscope (SEM). Results showed that addition of lentil flour significantly (p < 0.05) affected the physicochemical and sensorial properties of fortified yogurts. Low syneresis value was observed in yogurt with unroasted and roasted lentil flour, respectively compared with the control. While, the microbiological analysis showed that the yogurts are of satisfactory quality. The most preferred yogurt was the one incorporated with unroasted lentil flour. The SEM observations of lentil flours before and after addition in yogurt found the significant changes in their morphology structure.

Structural changes in cow, goat, and sheep skim milk during dynamic in vitro gastric digestion

Coagulation of milk in the stomach is the first crucial step in its digestion. Using a human gastric simulator, the dynamic gastric digestion of goat and sheep skim milk were compared with that of cow skim milk, focusing particularly on their physical characteristics. The gastric contents were analyzed for changes in dry matter and microstructure, and the extent of protein digestion. The study revealed that the skim milk from all species formed a curd within the first 15 min of gastric digestion, at which time the pH was ~6.1 to 6.3. Compared with cow skim milk, the dry matter contents of the clots formed from goat and sheep skim milk were lower and higher, respectively, which was due to the differences in their total solids and protein contents. Microstructural analysis showed that, as digestion progressed, the clot structure became more cohesive, along with a decrease in moisture content, which in turn affected the breakdown and hydrolysis of caseins by pepsin; this phenomenon was similar for milk from all species. However, the extent of moisture retained in the sheep skim milk clot appeared to be lower than those of the cow and goat skim milk clots. In addition, the relative firmness of the sheep milk clot was higher than those of the cow and goat milk clots at the end of gastric digestion. The pattern of protein hydrolysis by pepsin was similar for the milk of all species, despite the differences in the proportions of different proteins. The study provided insight into the coagulation kinetics of goat and sheep skim milk under in vitro gastric digestion conditions.

Development of a High Protein Beverage Based on Amaranth.

The objective of this study was to formulate a beverage based on amaranth proteins, stable and nutritious. The process of obtaining the beverage was based on the existing knowledge about starch separation techniques and techno-functional properties of the amaranth proteins. Gums, gellan and xanthan were added to the protein extract and it was heat-treated at 80°C during 20min. A beverage with a composition similar to skim cow's milk was obtained (3.42 ± 0.08; 0.60 ± 0.06; 1.9 ± 0.4; 0.43 ± 0.01; 3 and 90.58 ± 0.01% for proteins, lipids, fiber, ashes, carbohydrates and water, respectively). Thermal treatment caused the denaturation and aggregation of the proteins, while the addition of gums induced a decrease in the sensitivity to heat treatment of the proteins. Formation of protein aggregates and gum-protein complexes was characterized by electrophoresis, differential scanning calorimetry, and particle size distribution. Heat treatment and addition of gums generated macrocomplexes with enhanced absolute value of ζ-potential, which contributed to the high colloidal stability of amaranth-based beverage. This beverage is suitable for vegans, celiac patients, and lactose intolerants.

A novel nucleic acid extraction method from aromatic herbs and dried herbal powders using cow skim milk

Authenticity of dried aromatic herbs and herbal powders for the ASU (ayurvedic, siddha, unani) drug formulations is a key of their clinical success. The DNA based authentication is an answer; however, extraction of PCR quality DNA from such material is often problematic due to the presence of various co-extracted PCR inhibitors. Here, we report a novel DNA isolation and purification method utilizing cow skim milk that successfully yields PCR quality DNA from the aromatic herbs and dried herbal powders. The improved method presented in this study could be used as an alternative to successfully extract PCR quality DNA from such plant materials. Further, we present a set of robust matK primers which could be used as plant barcoding resource in future studies.

Technology Justification of Sponge Cake Using Secondary Food Resources

The article presents the use analysis of secondary food resources in the flour confectionery products manufacture in order to expand the functional products range and improve the finished product consumer properties. A man studied technological use aspects of milk and nut paste as a secondary product obtained in the production of a functional drink based on walnuts and skimmed cow milk. The paste looks like a fine mixture of crushed nuts and residual amounts of milk; the color is light gray with brown flecks; taste and aroma are bright milk-nutty; protein and fat are 12.3 and 23.6 g per 100 g of paste, respectively. The mass fraction of moisture in the paste is 56.0 %. Milk-nut paste has a high nutritional value, which allows it to be used as a recipe component of flour confectionery products. Based on the quality indicators of milk and nut paste and considering its trial development, the researchers selected a round biscuit with nuts as a control sample to justify the possibility of using it in the flour confectionery production. According to the experiment results, a man determined the quality indicators of the semi-finished biscuit with milk-nut paste, developed recipes and corrected technological parameters of the round biscuit with adding milk-nut paste. The research demonstrated positive effect of the additive on the technological properties of the biscuit semi-finished product (porosity, wetting, baking). Baked experimental biscuit semi-finished products obtain high organoleptic characteristics. A man developed the corresponding technological documentation (technical conditions and technical instructions) for the manufacture of new functional pastry products.

Physicochemical characterisation of native micellar casein concentrates from buffalo and cow skim milk harvested using microfiltration

In the present study, the physicochemical properties of micellar casein concentrate (MCC) prepared from skim milk (buffalo and cow), using microfiltration (MF), were assessed. There was no significant difference (P &gt; 0.05) between the average particle size of skim milk casein micelles (cow and buffalo) and their respective MCC. The casein‐to‐whey protein ratio increased from 4.91 and 4.75 in skim milk to 135.16 and 159.22 in MCC of buffalo and cow, respectively. Transmission electron microscopy (TEM) images showed an interwoven intact structure in both buffalo skim milk and MCC as compared to cow MCC. MCC showed excellent heat stability with type B characteristic curve.

Rheological and structural characterization of acidified skim milks and infant formulae made from cow and goat milk

In this study, the viscoelastic properties of goat and cow skim milks and infant formula gels induced by acidification using Glucono-δ-Lactone (GDL) were investigated by small and large deformation rheology. The microstructures of the gels were characterized via the combination of confocal laser scanning microscopy (CLSM), ultra-small angle neutron scattering (USANS), small angle neutron scattering (SANS), and small angle X-ray scattering (SAXS). Compared to cow infant formula gels, goat infant formula gels displayed a lower elasticity and breaking stress. Similar differences were also observed in the gels of skim goat milk and skim cow milk. Moreover, for an infant formula from the same animal species, the one with a higher casein to whey ratio exhibited a stronger mechanical gel network. CLSM observations and USANS-SANS analysis indicated that thinner protein strands and more open protein networks with higher porosity were formed in the goat milk gels than in the cow milk gels, confirming the rheological findings. Finally, SAXS revealed that the internal structure of casein micelles from goat and cow milk are different and that as expected the calcium phosphate nanoclusters (CCP) are solubilized upon acidification. The observed differences in mechanical and microstructural properties may impact the digestive behavior, as reported in previous studies.