Sweet Cream Buttermilk Research Articles

Optimisation of value added Gulab Jamun by utilising dairy by-products

Gulab Jamun is an Indian traditional sweet made with dhap variety of khoa and maida. This study is aimed at utilising dairy by-products like ghee residue and buttermilk powder in the development Gulab Jamun, whereby increasing the biological value of the sweet and aimed at effective reduction of dairy waste. Computation of the optimised solution was done using these three variables namely, ghee residue, maida and sweet cream buttermilk powder (SCBMP) and five responses consisting of sensory characteristics (flavour, body and texture, colour and appearance, sweetness and overall acceptability) with Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM). The optimum level of the variables was obtained as ghee residue, maida and SCBMP at 12.98%, 10.1% and 25.45%, respectively, at 99.1% desirability and all the responses fitted well into the quadratic equation with R2> 0.90.

Non-coding RNA in raw and commercially processed milk and putative targets related to growth and immune-response

BackgroundBovine milk contains extracellular vesicles (EVs) that play a role in cellular communication, acting in either an autocrine, paracrine, or an exocrine manner. The unique properties of the EVs protect the cargo against degradation. We profiled the ncRNAs (non-coding RNA) present in the EVs from seven dairy products - raw whole milk, heat-treated skim milk, homogenized heat-treated skim milk, pasteurized homogenized skim milk, pasteurized heavy whipping cream, sweet cream buttermilk and cultured buttermilk with four replicates each, obtained at different processing steps from a commercial dairy plant. EVs and their cargo were extracted by using a validated commercial kit that has been shown to be efficient and specific for EVs. Further, to find the annotation of ncRNAs, we probed bovine and other organism repositories(such as miRBase, miRTarBase, Ensemble) to find homolog ncRNA annotation in case the annotations of ncRNA are not available in Bos Taurus database.ResultsSpecifically, 30 microRNAs (miRNAs), were isolated throughout all the seven milk samples, which later when annotated with their corresponding 1546 putative gene targets have functions associated with immune response and growth and development. This indicates the potential for these ncRNAs to beneficially support mammary health and growth for the cow as well as neonatal gut maturation. The most abundant miRNAs were bta-miR-125a and human homolog miR-718 based on the abundance values of read count obtained from the milk samples.bta-miR-125a is involved in host bacterial and viral immune response, and human homolog miR-718 is involved in the regulation of p53, VEGF, and IGF signaling pathways, respectively.Sixty-two miRNAs were up-regulated and 121 miRNAs were down-regulated throughout all the milk samples when compared to raw whole milk. In addition, our study explored the putative roles of other ncRNAs which included 88 piRNAs (piwi-interacting RNA), 64 antisense RNAs, and 105 lincRNAs (long-intergenic ncRNAs) contained in the bovine exosomes.ConclusionTogether, the results indicate that bovine milk contains significant numbers of ncRNAs with putative regulatory targets associated with immune- and developmental-functions important for neonatal bovine health, and that processing significantly affects the ncRNA expression values; but statistical testing of overall abundance(read counts) of all miRNA samples suggests abundance values aren’t much affected. This can be attributed to the breakage of exosomal vesicles during the processing stages. It is worth noting, however, that these gene regulatory targets are putative, and further evidence could be generated through experimental validation.

Utilization of Milk By-Product (Buttermilk) in the Preparation of Chhurpi and its Quality Evaluation

Chhurpi, a traditional milk product were prepared with slight improvement in manufacturing practice; using skim milk: butter milk at different variations (SM:BM=0:100, 20:80, 40:60, 60;40. 80:20, and100:0) at 70ºC and coagulated by 2% tartaric acid maintaining pH value 5.3. The formulation having ratio SM:BM of 0:100 found to be best among all the formulations except the control one and was not significantly different in terms of flavor, body and texture, gumminess and chewiness and overall acceptability. Physico– chemical analysis of best product was found to be 10% moisture, 5.26% fat, 74.17% protein, 3.18% lactose and 6.26% total ash. Chemical analysis of the best product was not significantly different in terms of lactose content and total ash content while it was significantly different in terms of moisture content, fat content and protein content from control i.e. 100% skim milk at p<0.05. Hence, according to this research the sweet cream buttermilk as a waste of dairy industries can be solely used to convert into a value added milk product with earnings.Sunsari Technical College Journal 2015,2(1):1-6

Mixing sweet cream buttermilk with whole milk to produce cream cheese

Abstract Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%). Statistical analysis showed that there were significant differences (p < 0.05) between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM) and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589). The results also showed that the best range for replacement using SCBM is 20–25%.

The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk

The demand for whey protein is increasing in the food industry. Traditionally, whey protein concentrates (WPC) and isolates are produced from cheese whey. At present, microfiltration (MF) enables the utilization of whey from skim milk (SM) through milk protein fractionation. This study demonstrates that buttermilk (BM) can be a potential source for the production of a WPC with a comparable composition and functional properties to a WPC obtained by MF of SM. Through the production of WPC powder and a casein- and phospholipid (PL)-rich fraction by the MF of BM, sweet BM may be used in a more optimal and economical way. Sweet cream BM from industrial churning was skimmed before MF with 0.2-µm ceramic membranes at 55 to 58°C. The fractionations of BM and SM were performed under the same conditions using the same process, and the whey protein fractions from BM and SM were concentrated by ultrafiltration and diafiltration. The ultrafiltration and diafiltration was performed at 50°C using pasteurized tap water and a membrane with a 20-kDa cut-off to retain as little lactose as possible in the final WPC powders. The ultrafiltrates were subsequently spray dried, and their functional properties and chemical compositions were compared. The amounts of whey protein and PL in the WPC powder from BM (BMWPC) were comparable to the amounts found in the WPC from SM (SMWPC); however, the composition of the PL classes differed. The BMWPC contained less total protein, casein, and lactose compared with SMWPC, as well as higher contents of fat and citric acid. No difference in protein solubility was observed at pH values of 4.6 and 7.0, and the overrun was the same for BMWPC and SMWPC; however, the BMWPC made less stable foam than SMWPC.

Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2

The objectives of this work were to assess the compositional properties and sensory characteristics of ingredients produced by treating sweet-cream and whey-cream buttermilks with microfiltration (MF), diafiltration (DF), and supercritical CO2 (SFE) extraction. Sweet-cream buttermilk (CBM) and buttermilk resulting from churning the residual fat from whey processing (whey buttermilk, WBM) were used. Using MF or microfiltration followed by diafiltration (MF-DF), we obtained resulting retentates that were dried and then were subjected to SFE treatment. Control buttermilks, SFE resulting products, and MF and MF-DF SFE and all treated retentates products totaled 16 samples (2 types × 4 treatments × 2 batches). Eleven trained panelists assessed samples using descriptive analysis. Sweet-cream buttermilk was higher in protein and lactose, whereas the WBM had similar total protein, mainly β-LG and α-LA but very low lactose. The resulting samples in order of concentration for fat and lactose were control samples>SFE treated>MF treated>DF=MF-SFE and DF-SFE. Sodium dodecyl sulfate-PAGE protein profiling showed negligible casein for WBM versus CBM and less whey proteins for CBM versus WBM, as expected. Whey buttermilk was more yellow, salty, sour, and rancid than CBM. Regarding the treatments, significant differences were obtained on homogeneity, opacity, rancid odor, cardboard and sour flavors, sweet and salty tastes, viscosity, and mouthcoating, where SFE-treated samples showed lowest rancid odor and cardboard flavor.

Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk

A new functional yoghurt drink consisting of banana and honey was developed from Sweet Cream Buttermilk (SCBM)and its physicochemical, microbiological and sensory characteristics were assessed with respect to plain and skim milk yoghurt drinks. Storage stability of drinks prepared by using standard probiotic culture of lactobacillus acidophilus (La5) was determined in terms of acidity, strain viability and consumer acceptability of final products. In corporation of banana and honey decreased post acidification and increased the carbohydrate (13.15-13.37%), proteins (2.23-2.25%) and ash content (0.53%). It was observed that the total solid content was increased from 5.72±0.17 % in plain yoghurt drink (PYD) to 16.39±0.07% in skim milk based drink (SYD) and 16.38±0.04% in buttermilk based drink (BYD). Greater count of probiotic cells was observed in Buttermilk based yoghurt drink (5.9*108 CFU/ml) than in Skim milk based yoghurt drink (1.4*108 CFU/ml) at the end of 30 days of refrigerated storage. Fifty percent of the consumer preferred refrigerated Buttermilk based yoghurt drink for 27 days. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11750 J. Food Sci. Technol. Nepal, Vol. 8 (52-59), 2013

Effect of coagulants on the quality of chhana and rasogolla obtained from admixture of buffalo milk and butter milk.

A study was carried out to investigate the effect of different coagulant (lactic acid, citric acid and calcium lactate) on yield, sensory and textural characteristics of chhana and rasogolla made from admixture of buffalo milk and sweet cream butter milk (SCBM). The highest yield of chhana was observed with calcium lactate whereas the minimum yield was found with citric acid. There was no significant difference found with respect to flavour and colour and appearances scores, however, significant (p < 0.01) difference found in body and texture of chhana samples prepared with different coagulant. In addition to that, significant (p < 0.05) difference observed with respect to body and texture, flavour and porosity of rasogolla, but no significant difference was observed in colour and appearance as well as sweetness of rasogolla prepared with chhana obtained from varying coagulants. Among different coagulants, citric acid was found best suitable for chhana as well as rasogolla making.

Effect of Type of Concentrated Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese

Sweet cream buttermilk (SCB) is a rich source of phospholipids (PL). Most SCB is sold in a concentrated form. This study was conducted to determine if different concentration processes could affect the behavior of SCB as an ingredient in cheese. Sweet cream buttermilk was concentrated by 3 methods: cold (<7°C) UF, cold reverse osmosis (RO), and evaporation (EVAP). A washed, stirred-curd pizza cheese was manufactured using the 3 different types of concentrated SCB as an ingredient in standardized milk. Cheesemilks of casein:fat ratio of 1.0 and final casein content ∼2.7% were obtained by blending ultrafiltered (UF)-SCB retentate (19.9% solids), RO-SCB retentate (21.9% solids), or EVAP-SCB retentate (36.6% solids) with partially skimmed milk (11.2% solids) and cream (34.6% fat). Control milk (11.0% solids) was standardized by blending partially skimmed milk with cream. Cheese functionality was assessed using dynamic low-amplitude oscillatory rheology, UW Meltprofiler (degree of flow after heating to 60°C), and performance of cheese on pizza. Initial trials with SCB-fortified cheeses resulted in ∼4 to 5% higher moisture (51 to 52%) than control cheese (∼47%). In subsequent trials, procedures were altered to obtain similar moisture content in all cheeses. Fat recoveries were significantly lower in RO- and EVAP-SCB cheeses than in control or UF-SCB cheeses. Nitrogen recoveries were not significantly different but tended to be slightly lower in control cheeses than the various SCB cheeses. Total PL recovered in SCB cheeses (∼32 to 36%) were lower than control (∼41%), even though SCB is high in PL. From the rheology test, the loss tangent curves at temperatures>40°C increased as cheese aged up to a month and were significantly lower in SCB cheeses than the control, indicating lower meltability. Degree of flow in all the cheeses was similar regardless of the treatment used, and as cheese ripened, it increased for all cheeses. Trichloroacetic acid-soluble N levels were similar in the control and SCB-fortified cheese. On baked pizza, cheese made from milk fortified with UF-SCB tended to have the lowest amount of free oil, but flavor attributes of all cheeses were similar. Addition of concentrated SCB to standardize cheesemilk for pizza cheese did not adversely affect functional properties of cheese but increased cheese moisture without changes in manufacturing procedure.

Sensory Evaluation of Whey and Sweet Cream Buttermilk

The objective of this work was to characterize the sensory attributes of sweet cream buttermilk (CBM) and a nontraditional product, whey buttermilk (WBM). Whey buttermilk results from processing whey cream into butter. The products were evaluated as fresh liquid buttermilk obtained directly from the butter churn, and as reconstituted buttermilk or whey buttermilk powders. Sweet cream buttermilk and WBM were produced either at the Dairy Products Technology Center (experimental samples, n = 2) or provided by the industry (n = 2 from 2 different commercial sources). Nine panelists were trained for twenty-four 1-h sessions; they then rated samples on a 15-cm line scale in triplicate using descriptive analysis. Data obtained were analyzed using SAS statistical software. Results indicated that WBM had similar sensory characteristics as regular CBM; however, there was a marked color difference between them. Liquid buttermilk was not significantly different from reconstituted buttermilk powder on many attributes. However, WBM was significantly more yellow, more sour, and more astringent than the CBM samples, and it had more cardboard flavor than the commercially produced CBM. Liquid buttermilk was not significantly different from reconstituted buttermilk powder on many attributes. However, some buttermilk types had more cardboard aroma and flavor in their powdered form than in liquid form. Most attributes showed no significant differences across replicates, indicating consistency of rating. Principal component analysis showed that attributes were separated on the 2 principal components based on production site and processing form (fresh vs. reconstituted).

Influence of Condensed Sweet Cream Buttermilk on the Manufacture, Yield, and Functionality of Pizza Cheese

Compositional changes in raw and pasteurized cream and unconcentrated sweet cream buttermilk (SCB) obtained from a local dairy were investigated over 1 yr. Total phospholipid (PL) composition in SCB ranged from 0.113 to 0.153%. Whey protein denaturation in pasteurized cream over 1 yr ranged from 18 to 59%. Pizza cheese was manufactured from milk standardized with condensed SCB (∼34.0% total solids, 9.0% casein, 17.8% lactose). Effects of using condensed SCB on composition, yield, PL recovery, and functional properties of pizza cheese were investigated. Cheesemilks were prepared by adding 0, 2, 4, and 6% (wt/wt) condensed SCB to part-skim milk, and cream was added to obtain cheesemilks with ∼11.2 to 12.7% total solids and casein:fat ratio of ∼1. Use of condensed SCB resulted in a significant increase in cheese moisture. Cheese-making procedures were modified to obtain similar cheese moisture contents. Fat and nitrogen recoveries in SCB cheeses were slightly lower and higher, respectively, than in control cheeses. Phospholipid recovery in cheeses was below 40%. Values of pH and 12% trichloro-acetic acid-soluble nitrogen were similar among all treatments. Cheeses made from milk standardized with SCB showed less melt and stretch than control cheese, especially at the 4 and 6% SCB levels. Addition of SCB significantly lowered free oil at wk 1 but there were no significant differences at wk 2 and 4. Use of SCB did not result in oxidized flavor in unmelted cheeses. At low levels (e.g., 2% SCB), addition of condensed SCB improved cheese yield without affecting compositional, rheological, and sensory properties of cheese.

Quantitative instrumental and sensory studies on aroma compounds contributing to a metallic flavour defect in buttermilk

(E,Z)-2,6-Nonadienol (metallic), 4,5-epoxy-(E)-2-decenal (metallic), 3-methylindole (mothball-like), acetaldehyde (pungent) and 2,3-butanedione (buttery) were quantified by stable-isotope dilution assays in samples of fresh fermented sweet-cream buttermilk (FB) and stored (4 d at 8 °C) sour-cream buttermilk (SCB), the latter exhibiting an intense metallic off-flavour. With the exception of acetaldehyde, the concentrations of the four other odorants were higher in the SCB. A calculation of odour activity values (OAV: ratio of concentration to odour threshold) on the basis of odour thresholds determined in tap water indicated that 2,3-butanedione had a greater aroma impact in SCB than in FB, whereas the OAVs of acetaldehyde were nearly identical in both samples. A calculation of OAV on the basis of odour thresholds in buttermilk suggested that (E,Z)-2,6-nonadienol was the key contributor to the metallic off-odour in the SCB sample. Sensory experiments, in which this odorant had been added to fresh FB, showed that additions above 1.3 μg L−1 completely mimicked the metallic off-odour of the stored SCB.

Model studies on the precursors and formation of the metallic smelling (E,Z)-2,6-nonadienol during the manufacture and storage of buttermilk

Abstract Application of Aroma Extract Dilution Analysis to the volatiles generated from the degradation of 9-hydroperoxy-(E,Z,Z)-10,12, 15-octadecatrienoic acid under aqueous acidic conditions at room temperature, and in the presence of butter starter cultures, showed that the metallic-smelling (E,Z)-2,6-nonadienol (NDOH) was the most odour-active compound. Quantitative studies on its generation during storage of sweet-cream buttermilk which had been spiked with several potential precursors, suggested the following reaction pathway for the formation of NDOH during the manufacture of buttermilk: during fermentation of the sweetcream, the α-linolenic acid present in the neutral triacylglycerides is peroxidized by lipoxygenases of the starter cultures into glyceryl 9-hydroperoxy-(E,Z,Z)-10,12,15-octadecatrienoate. During separation of the butterfat, the polar peroxide is transferred into the buttermilk and is subsequently cleaved into (E,Z)-2,6-nonadienal under the acidic conditions in the buttermilk matrix. Reductases of the starter cultures, which are still active during storage, finally produce (E,Z)-2,6-nonadienol and the attendant metallic off-flavour.

Improving the flavour acceptability of recombined milk blended with fresh milk

An evaluation of different means of improving the flavour acceptability of a 50:50 blend of recombined and fresh milks revealed that addition of sucrose (0.2 %), sodium citrate (0.03 %) or diacetyl (0.25 ppm), or raising the solids-not-fat level to 10.0 % were remarkably effective for this purpose. Replacement of la % skimmilk powder used for the preparation of recombined milk, with sweet cream buttermilk powder was somewhat less effective. The improvement in the flavour of blended milk effected by sodium citrate and sodium chloride was also reflected, to a considerable extent, in the flavour of beverage tea whitened with the milk.

Thioctic Acid in Milk1,2

Thioctic acid (α-lipoic acid) was isolated from milk and found to be associated with the fat globule membrane. The isolation procedure was as follows: Sweet cream buttermilk was hydrolyzed by refluxing for 3 hr with 6.0 n HCl. A benzene extract of the hydrolysate was extracted with 5% NaHCO3 which, in turn, was acidified to pH less than 1 with 6.0 n HCl. The acidified solution was extracted with ethyl ether, and the extract evaporated to dryness and stored under nitrogen −10C. Identification of thioctic acid was accomplished by UV absorption spectra, thin-layer and gasliquid chromatography techniques.

A Comparison of Dry Sweet Cream Buttermilk and Non-Fat Dry Milk Solids in Breadmaking , ,

Summary Roller or spray-dried sweet cream buttermilk powder, when used in bread-making at the rate of 6g. per 100g. of flour, gave consistently greater loaf volume than like samples of non-fat dry milk solids. Non-fat dry milk solids containing 0.17 per cent added soybean lecithin (Arlec) produced loaves having the same volume as those made with sweet cream buttermilk. The baking quality of milk powders may deteriorate in storage, the rate of deterioration increasing with increase in moisture content of the powder and in storage temperature. The serum turbidity test, when applied to dry sweet cream buttermilk and non-fat dry milk solids, does not detect loss of baking quality due to storage deterioration. Additional preheating treatment of buttermilk secured from cream pasteurized at 74° C. for 30min. did not affect the quality of the powder for use in breadmaking. Neutralization of ripened buttermilk to an amount equivalent to 0.10 per cent acidity with either caustic soda or lime did not significantly change the quality of the powder for use in breadmaking.

The Alkalinity of Milk Ash and its Relation to the Detection of Neutralizers in Dry Milks. I. Dry Skim Milk

Summary The ash alkalinity of 16 samples of unneutralized dry sweet cream buttermilk ranged from 55.0 to 112.0 and averaged 78.0, expressed as milliliters 0.10 normal hydrochloric acid required to titrate the ash from 100 grams of the sample. The ash alkalinity of 90 commercial samples of dry buttermilk ranged from 110 to 673 and averaged 238. The ash alkalinity of dry buttermilk from Holstein milk was considerably greater than that of dry buttermilk from Guernsey and Jersey milk. The addition of relatively small amounts of either Absorbex M, calcium hydroxide, magnesium oxide or sodium hydroxide to buttermilk before drying caused measurable increases in the ash alkalinity of the dried product. The increases produced by the various compounds were of the same order when they were added in equivalent amounts. The addition of sodium bicarbonate to cream produced increases in the ash alkalinity of the buttermilk churned from the cream which were comparable to the increase produced by the addition of the same amount of this neutralizer directly to buttermilk. Even though the increases in ash alkalinity produced by the addition of neutralizer in amounts sufficient to reduce the titratable acidity of buttermilk or cream 0.01 to 0.03 per cent were measurable, they were usually not great enough to make the ash alkalinity of the dried buttermilk appear abnormal as compared with the range of values obtained on samples of unneutralized dry buttermilk. This was due largely to the fact that the original unneutralized buttermilk used in these experiments was quite low in ash alkalinity.

Observations on the Use of Roller Process Sweet Cream Buttermilk Powder in Ice Cream

Summary Experiments were conducted to determine the influence of roller process sweet cream buttermilk powder upon the properties of ice cream mixes and ice cream. The buttermilk product was used as the additional source of milk solids-not-fat for ice cream and the corresponding skimmilk product was used in the same manner in control mixes. In every comparison, the sweet cream buttermilk and skimmilk products were both derived from the same lot of mixed whole milk. There were no consistent or marked differences in the viscosities of the ice cream mixes which could be attributed to any single factor. A consistent improvement in the whipping ability of ice cream mixes was obtained through the use of roller process sweet cream buttermilk powder as the additional source of milk solids-not-fat in place of skimmilk powder. In most trials, the desired overrun was obtained in one to two minutes less time than for the control mixes. The superior whipping ability of the mixes which contained roller process sweet cream buttermilk powder was further evidenced by the fact that the desired overrun was obtained at a lower temperature than that of the controls. Overrun-time curves and overrun-temperature curves derived from whipping tests are presented which show that the superior whipping ability of sweet cream buttermilk mixes persisted over a wide range of overruns. The maximum overrun obtainable was not increased through the use of roller process sweet cream buttermilk powder and tended to be somewhat inhibited in butter mixes. Ice creams which contained sweet cream buttermilk solids were observed to be drier in appearance and greater in consistency when freshly drawn from the freezer than control mixes which contained skimmilk solids. The melting resistance of the ice creams was not markedly affected by the use of sweet cream buttermilk solids. In all comparisons, it was noted that the ice creams which contained sweet cream buttermilk solids were more foamy in appearance during melting and that the foam of the filtrate contained smaller air cells than that of the control samples. In many comparisons, the samples of ice cream which contained sweet cream buttermilk solids were judged as richer in flavor than the controls which contained skimmilk powder. It was further noted that whereas ice cream which contained roller process skimmilk powder was often criticized for possessing a cooked flavor, this criticism was never employed in evaluating the ice creams which contained roller process sweet cream buttermilk powder. The use of roller process sweet cream buttermilk powders derived from buttermilk obtained by the churning of sweet cream testing either 25, 33, or 40 per cent butterfat was found to influence the ice cream mixes in a similar manner. In view of these results, it appears that the normal variations in the phospholipid content of buttermilk which result from the churning of creams within the above range of butterfat contents have no significant influence upon the properties of either ice cream mixes or ice cream, the maximum effect being approached through the use of buttermilk from 25 per cent cream.

The Structure and Properties of the Natural Fat Globule “Membrane” : A Historical Review with Experiments Bearing on a Physico-Chemical Explanation

Summary The fat globules in cows’ milk are wholly or partially surrounded by a special group of substances whose origin may be due, in part, to their greater capillary activity. The other surface active substances occurring in major concentration in milk plasma evidently constitute the outer layers of the fat globule surfaces if indeed they are normally concentrated there at all. The latter are readily removed when cream is washed by dilution with water. Experimental work in the author's laboratory and by numerous other workers cited, has pointed to the importance of the natural “membrane” of the fat globules in creaming, churning, milk flavor (both normal and oxidized), decreased curd tension of natural sweet cream buttermilk, and in determining the desirable whipping qualities of ice cream mixes.

The Effect of Some Riboflavin Supplements on Chick Growth and Curled-Toe Paralysis

THE early recognition of the importance of milk products as riboflavin sources in poultry rations has led to numerous riboflavin assays of these products, based largely on chick growth. Heiman (1935) showed the riboflavin content of dried skimmilk and of dried whey to be in a ratio of 1:1.5. Norris et al. (1936) confirmed this result and established the riboflavin content of dried whey and dried skimmilk at 30 and 20 micrograms per gram, respectively. Heiman and Carver (1937), assaying samples of neutralized dried whey, dried skimmilk, and dried sweet-cream buttermilk, obtained from the same processing plant and prepared within one week in April, concluded that the whey contained between 10 and 20 percent more riboflavin than the dried skimmilk and that the dried sweet-cream buttermilk contained 90 to 100 percent more riboflavin than the dried skimmilk and 60 to 70 percent more than the neutralized dried whey. Jukes (1937) .