Sweet Milk Research Articles

In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with Lactobacillus helveticus for Use as a Base in Formulating Follow-On Formula.

Follow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants' needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers' attention. Moreover, developing postbiotic systems to create formulas that mimic human milk, are easy to digest, improve compatibility with an infant's gut, and boost immunity is crucial. Thus, this study aimed to create and assess different formulations using fermented whey from camel and goat milks. The fermentation process involved the use of Lactobacillus helveticus as a probiotic and proteolytic lactic acid bacterium strain. The study monitored the proteolytic activity and antioxidant properties of sweet whey produced from cow, camel, and goat milks during the fermentation process with L. helveticus. Also, three different milk fat blends were recombined using edible vegetable oils (coconut oil, rice bran oil, and canola oil) and then they were used to formulate follow-on formulas with a similar fat composition to human milk. Finally, the prepared formulas were tested for their in vitro digestibility and antioxidant activity before and after digestion. The L. helveticus strain had high proteolytic activity towards whey proteins from all the types of milk used in the study. A fermentation time of 6 h produced a higher proteolytic degree and antioxidant activity than 2 and 4 h of fermentation. No significant differences were observed for proteolytic degree and antioxidant activity between 6 and 12 h of fermentation for the cow, camel, and goat whey samples. Regarding the fat blends, animal milk fat, rice bran oil, and canola oil in a fat combination were essential to provide the required amount of unsaturated fatty acids in the follow-on formulas, especially the linoleic acid-α-linolenic acid (LA:ALA) ratio. Adding coconut oil in small amounts to the follow-on formulas provided the required amounts of saturated fatty acids, especially lauric and meristic acids. The follow-on formula based on cow or goat milk whey fermented with L. helveticus released more free amino acids (mmol tyrosine equivalent mL-1) with high levels of antioxidants compared to unfermented ones. The release of free amino acids in the follow-on formula based on camel milk whey was not affected by fermentation. Our results recommend using L. helveticus in the fermentation of follow-on formulas based on camel and goat whey instead of formulas based on cow milk proteins.

Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers

Scotta is an underutilized whey by-product of ricotta making. In this study, we investigated the utilization of scotta in beer production. To understand the quality of regional scotta, samples from eight Sicilian ricotta makers were analyzed for pH, total protein, fat, lactose, titratable acidity, % salt, total plate count, lactic acid bacteria counts, and minerals. Overall, the samples had low amounts of residual protein and fat. The average lactose content was 4.81 g/100 mL ± 0.52 g, with a pH of 6.12 ± 0.17 and a salt content of 1.05% ± 0.24. The majority of lactic acid bacteria counts were below the limit of detection. The total plate counts were more variable, ranging between 102 to 103 CFU/mL, suggesting occasional post-processing contamination during handling. Scotta was then used to replace some of the water and sugar in the production of two beer styles: (i) a Gose, a salty and acidified German beer style, and (ii) a sweet milk stout. A trained panel used for sensory analysis found that these prototypes fit within the sensory profiles of commercial beers of these styles. This work highlights opportunities to upcycle dairy by-products into novel fermented beverages that would be appealing to consumers.

Fatty acid composition analysis and nutrition evaluation of milk and dairy products sold in Yinchuan City

To analyze fatty acid composition of milk and dairy products sold in Yinchuan City, and to evaluate their nutritional value. Twenty-two types of milk and dairy products were collected in 2022-2023, including 14 types produced in Ningxia and 8 types not produced in Ningxia. Fatty acids were determined and analyzed according to the first method of National Standard for Food Safety Determination of fatty acids in Food(GB 5009.168-2016). The fatty acid polyunsaturated index(PI), atherogenic index(AI) and thrombosis index(TI) were used to evaluate the nutritional value of milk and dairy products. There were 25 kinds of fatty acids in milk and dairy products produced in Ningxia, which were more than those not produced in Ningxia. The main saturated fatty acids(SFA)were palmitic acid(30.14%-42.57%), the main monounsaturated fatty acids(MUFA)were oleic acid(15.45%-25.21%), the main polyunsaturated fatty acids(PUFA)were linoleic acid(1.79%-9.37%), the content of α-linolenic acid was 0.04%-0.95%, n-3 PUFA was 0.14%-0.95%. Oleic acid of adult milk powder, sheep milk powder, pure milk and Ningxia wolfberry milk were higher than others, linoleic acid of adult milk powder and walnut milk were higher than others. The value of oleic acid and linoleic acid of Ningxia pure milk was higher than that in imported pure milk, and the value of n-6 PUFA/n-3 PUFA was much lower than that in imported pure milk. The content of oleic acid and linoleic acid in Ningxia wolfberry milk was close to that of pure milk, higher than that of children's milk, and the total fat content was lower than that of children's milk. The n-6 PUFA/n-3 PUFA ratio of concentrated milk, walnut milk, sweet milk, pure milk, Ningxia wolfberry milk, adult milk powder 1, sheep milk powder was close to the ideal intake value of dietary fatty acids recommended by the Chinese Nutrition Society. Except for low-fat pure milk, ice cream yogurt, imported pure milk, children's milk 1, adult milk powder 1 and sheep milk powder, the n-6 PUFA/n-3 PUFA ratio of other milk and dairy products in Ningxia were close to the recommended value of the Food and Agriculture Organization of the United Nations and World Health Organization. SFA∶MUFA∶PUFA was(1.99-4.23) ∶1∶(0.08-0.38), PI range: 1.87-11.27, AI range: 1.67-4.32, TI range: 2.34-5.76. The fatty acid composition of 22 types of milk and dairy products in Yinchuan City was different, and the nutrition was slightly different.

Preparation of sweet milk and yogurt containing d-tagatose by the l-arabinose isomerase derived from Lactobacillus rhamnosus

d-Tagatose is a novel low-calorie sweetener, but its application in milk and yogurt has not been explored. A novel l-arabinose isomerase gene was identified in Lactobacillus rhamnosus. The purified l-arabinose isomerase showed good thermal stability from 50 °C to 65 °C, and pH stability from 6.0 to 8.0. To prepare sweet milk, 3.77 × 10−7 kat/mL β-galactosidase and 9.02 × 10−8 kat/mL l-arabinose isomerase were added. After reaction at 65 °C for 3.5 h, the contents of glucose, d-galactose, and d-tagatose in milk were 25.00 g/L, 13.76 g/L, and 11.24 g/L, respectively, and lactose was not detected. Furthermore, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, with the respective characteristic of d-galactose, and glucose utilization were used as starters for sweet yogurt preparation. After fermentation, the yogurt contained 13.88 g/L of glucose, 10.13 g/L of d-galactose, and 10.90 g/L of d-tagatose, respectively. These results indicated the L. rhamnosusl-arabinose isomerase had a great potential for industrial application in sweetened milk and yogurt preparation.

Diversity and assembly composition of arboreal ants in a west African humid forest‐savannah mosaic

AbstractIn the tropical forest‐savannah mosaic of Lamto Reserve in Ivory Coast ants play an important role in the biodiversity conservation. This work aimed to explore the structure and composition of the arboreal ant assemblages in a forest‐savannah mosaic located in central Côte d'Ivoire. Ants were collected by baited trap (Protein bait: tuna and sugar bait: sweet milk) and beating of low vegetation. During the entire sampling campaign, 59 ant species belonging to 18 genera and five subfamilies (Formicinae, Ponerinae, Myrmicinae, Dolichoderinae and Pseudomyrmecinae) were recorded. The mean ant species richness of shrub savannah (SS) was significantly lower than of both forest island (FI) and forest gallery. Likewise, a significant difference was observed for species composition when comparing the arboreal ant communities of SS, gallery forest and FI.

Mitigating the Effect of Climate Change within the Cereal Sector: Improving Rheological and Baking Properties of Strong Gluten Wheat Doughs by Blending with Specialty Grains.

Due to the effect of climate change, wheat flour qualities with extremely high dough extensibility or dough strength are becoming more common, which impairs the production of selected wheat products such as pastries. The aim of this study was to investigate the effect of sorghum, millet, amaranth, or buckwheat addition to such a strong gluten common wheat flour (Triticum aestivum) on its rheological and baking properties. Raw materials were analyzed chemically (ash, protein, fat, starch, total dietary fiber) and physically (water absorption index, water solubility index, and pasting properties). Selected rheological analyses (Farinograph® and Extensograph®) were carried out on wheat blends, including up to 30% alternative grains. The baking properties of the blends were evaluated on standard bread and sweet milk bread recipes. Results showed that low amounts (5%) of sorghum and millet improved the dough stability of the high-gluten wheat flour. For optimum dough extensibility, additions of 30% sorghum, 15% millet, or 20% amaranth were needed. The use of gluten-free grains increased bread volume and decreased crumb firmness of the sweet milk breads when added at lower levels (5-15%, depending on the grain). In conclusion, cereal blending is a supportive tool to mitigate the effects of ongoing climate change and can enhance biodiversity and nutrition.

Development of Processed Products Made from Sweet Potatoes into Sweet Potato Milk (Violatte) to Improve the Economy of the Community in Dopang Village, West Lombok Regency

The potential of sweet potatoes in Dopang Village, West Lombok Regency is quite abundant, especially the type of purple sweet potato. In addition to its good health benefits, the existence of purple sweet potato also has high economic potential. Processing of purple sweet potatoes into more valuable products in Dopang Village is still considered lacking. Based on observations, the processing of purple sweet potatoes in the surrounding community is only in the form of snacks or chips. Therefore, this activity aims to develop processed products made from purple sweet potatoes into products in the form of sweet potato milk (Violatte) in the hope of increasing the economy of the local community. This activity is carried out in 4 (four) stages, namely; (1) product manufacturing experiment, (2) product improvement, (3) product socialization to the public, and (4) product marketing. The activity is carried out for approximately 1.5 months from November 22, 2021 - January 6, 2022. The location of the activity is in Dopang Tengah Hamlet, Dopang Village, Gunungsari, West Lombok, West Nusa Tenggara (NTB). Each stage of this activity, starting from product manufacturing trials, product improvement stages, socialization stages and product marketing stages has been carried out and is running well.

Outer Stars

Outer Stars Kirsten Sundberg Lunstrum (bio) That evening when he does not come home, Clara makes dinner for their daughter and carries on with their routines as if nothing is wrong. Outside, the city has not yet gone quiet. People are still returning from their day of work. The street below their fifth-story window is still bustling with the traffic of passing cars and bicycles. If there is anything markedly different about the scene—unfamiliar or unsettling—she's not sure what it might be, except maybe his absence. She feels it like a breath held—the waiting, a small pause in her body's rhythms, a pressure at the center of her chest that she knows will release the moment he walks through the door. "R U OK?" she texts him. "XO," he writes. The whole night passes. "Why isn't Dad home?" Moira asks over breakfast the next morning. The news is on the television, a woman in a red dress reporting before a digital background image of a sunny blue sky. Out the window, the real sky is the color of cooked and cooling egg whites, soft and opaque. The reporter echoes what has been said and said over the last twenty-four hours, words like particulate and aerosols that might once have simply been terms but which are now panic invoking. They predict rain, which will clear it. Stay tuned for the full forecast. Clara turns it off. Moira is six. She looks like Clara, tawny hair and gray-brown eyes. Sometimes looking at her daughter is for Clara like seeing herself in a warped mirror. It's not the resemblance so much as a shadow of doubt or distrust—a feeling she's known all her life, and which her daughter, with all the love and attention she's been given as the only child of parents who desperately wanted her, certainly has no reason to feel. It's a feeling Clara would like to have spared her girl. Crack in a glass, snag in a cloth, knot of anxiety under the surface of every day. Little voice in her center whispering [End Page 161] nothing lasts. Can you inherit uncertainty? It pains Clara to think she's passed it on, like a bad gene, this propensity for finding the dark hole of any moment. She sets a bowl of cereal in front of Moira, the swim of bluish milk floating a sparkle of cinnamon and sugar crystals, and watches the girl stir before eating. With the first bite the concern on the child's face dissipates like clouds thinning. Moira tips the cereal bowl, drinks the sweet milk, and smiles, temporarily sated. She is elfin in the way of all not-yetadolescent children—long limbed and bigheaded. Cute and fragile and still in need of mother-love. Clara kisses her forehead, clears away the bowl. Moira gallops across the room, clambers up onto the couch, and cranes over to look out the window. "When Dad gets home, we're going to build a model of the ship from Outer Stars," Moira says. "Really?" Clara answers from the kitchen, just feet away. This apartment is small, efficient, but always enough for them. "Sounds like you two have a plan." Clara says it like it will be only hours. Like a sure thing. "We do have a plan," the child says. "We'll play Outer Stars, then we'll repticate it." Moira grins, lifts her eyebrows—a new gesture, another mirror of one of Clara's own. "Replicate it?" Clara asks, hoping Moira will correct herself. "We're building it exactly. Exactly." Outer Stars is a video game her husband and Moira play together on the weekends while Clara reads a book in the other room or goes out alone to walk where she will not be spoken to or needed. In the game, you—the player, but also the protagonist—have been sent into space following an undefined apocalyptic event that has made Earth uninhabitable. Space is your new landscape, in all its endless darkness, and your challenge is to make that darkness home. The darkness is not, however, vacant, nor even actually dark...

Cross-modal correspondence between visual information and taste perception of bitter foods and drinks

People are sensitive to bitter taste because bitterness serves as a warning sign of poisons. Previous research reported that taste receptors in the oral cavity are more sensitive to bitter taste than to sweet taste. Other sensory systems, i.e., auditory, olfactory, tactile and visual, have also been shown to be involved in the sense of taste, a phenomenon known as cross-modal correspondence. It has been shown that the color of food or its packaging influences taste expectation and perception. However, it remains unknown whether cross-modal correspondence between visual information and taste depends on the degree of bitterness. Here, we investigated the effect of background color on taste using chocolate and green tea with varying bitterness levels. Undergraduate students were asked to evaluate how bitter and how sweet milk chocolate (Experiment 1) or less bitter and bitter chocolate (Experiment 2) tasted when served from black or pink wrapping paper. In Experiment 3, undergraduate students were ask to evaluate how bitter and how sweet less bitter and bitter green tea tasted when served from a clear blue or a clear cup. The experiments showed that when chocolate and green tea were bitter, visual information influenced taste evaluation. In contrast, no visual effect on taste was seen for less bitter chocolate, milk chocolate or less bitter green tea. The results suggest the possibility that cross-modal correspondence of visual information to taste changes depending on the degree of bitterness.

A sweet concentrated milk product

A sweet concentrated milk product

SEMANTIKA SRPSKIH PRIDEVA ZA JEDANAEST NEOSNOVNIH BOJA („BORDO“, „TIRKIZNA“, „ZLATNA“, „BEŽ“, „SREBRNA“, „TEGET“, „OKER“, „LILA“, „CIKLAMA“, „KREM I „PINK“)

The paper elaborates on the semantics of the 11 Serbian non-basic colour terms – namely, the adjectival lexemes bordo; burgundy, tirkizna; turquoise, zlatna; gold/golden, bež; beige, srebrna; silver, teget; navy (blue), oker; ochre, lila; lilac, ciklama; fuchsia, krem; cream, and pink; vivid pink. The given terms represent a counterpart of the 11 basic colour terms, or BCTs, first named so by Berlin and Kay in 1969. Based on the free word-associations, collected from 142 examinees, all of whom are native Serbian speakers, the following conclusions were drawn: (1) primary associations for (a) lila, and (b) tirkizna are the natural colours of (a) ‘flowering plants’, and (b) ‘the sea’ (a dominant association) as well as ‘the sky’ (a secondary association), respectively. Moreover, these are descriptive definitions of the Serbian BCTs (a) ljubičasta; purple, and (b) plava; blue, respectively (lila and tirkizna are shades of ljubičasta and plava, respectively); (2) bordo, krem, and oker evoke mental images of various artificial entities from the extralinguistic context. Thus, for example, available associations for bordo are cosmet- ics, clothing items, home textiles, cars, etc. Nevertheless, the natural referents ‘a sour cherry’ (Serb. višnja), ‘a cherry’, and ‘blood’ are also mentioned. As for the non-basic term oker, it is percieved to be the colour of ‘walls’, ‘clothing items’, ‘footwear’, as well as ‘human/animal excrement’, ‘a dog’, and ‘autumn’. Finally, krem brings to mind certain ‘food’ associations, mostly ‘Eurocrem’, that is, a two-coloured (brown and white) hazelnut- and cocoa-flavoured sweet milk chocolate spread. Still, the associations here are also those of ‘skin’, ‘nails’, and ‘cof- fee’; (3) the primary associations of pink are ‘TV Pink and its owner Mr. Željko Mitrović’; (4) teget and ciklama are percieved to be predominatly the colours of ‘male and female clothing’, respectively. As a matter of fact, ciklama is a shade of pink and it is commonly associated with ‘feminine’ and ‘femininity’ as well as ‘flowers’, ‘a beetroot’, and ‘sweets’; (5) srebrna and zlatna basically evoke mental images of ‘silver and gold/golden jewelry’, respectively. Another fre- quent association here is that of ‘silver and gold(en) medals, trophies, plaques, and awards’, all of which are administered to the first and second place winners, respectively; (6) finally, beige is a neutral colour which is typically associated with ‘human/animal skin’, ‘wood’ and ‘wood products’, as well as ‘white coffee’, ‘edible or cosmetic cream’, etc.

Rice Bran Substitution to Vitabran as A Snackyfication Trend Model and Diabetes Mellitus Prevention

Snackyfication is a trend where snacks as a substitute for staple food are more efficient. On the other hand, the Diabetes Mellitus case increases, and it is related to unhealthy foods, so there is a need for healthy foods on the market. The research objective was to find which product formula would be recommended as Vitabran. Vitabran is made from rice bran, while additional ingredients are yellow sweet potato pulp, cornstarch, soy milk, flour, eggs, honey, baking powder, margarine, and oats. The formula tested consists of 2 variations of bran content (20% and 30%). The product was made of biscuits in the form of bars. The tests consisted of 1) organoleptic test 2) hedonic test. 3) proximate test and 4) Glycemic Index test. The final result of functional food substitution is a synergistic effect of the functional substances contained therein.

The Politics of Living Death in Nuruddin Farah's Sweet and Sour Milk

Abstract This article examines Nuruddin Farah's 1979 novel Sweet and Sour Milk, asking how we read representations of postcolonial mourning and living death in the context of global authoritarianism. The first novel in Farah's influential dictatorship trilogy, Sweet and Sour Milk introduces us to “the General,” a fictionalized version of Siyad Barre, who ruled Somalia from 1969 to 1991. Like Barre's, the General's power exemplifies what Achille Mbembe calls “necropolitics,” or “the contemporary subjugation of life to the power of death.” The General's necropower manifests, peculiarly, as a politics of substitution—that is, when he takes a life, he leaves something in its place. Rebels do not simply disappear; they are killed and then given sycophantic zombie afterlives in the General's propaganda. In response to this politics of substitution, Farah explores a politics of mourning, which insists upon the irreplaceability of lost love objects and thereby broadly reveals what truly can and cannot be substituted. The General insists on the uniqueness of his power, for example, but Farah reveals it to be a cliché, easily substituted by that of other dictators throughout history. Cliché becomes revolutionary in this way, suggesting that dictators share a common fate: they will be deposed or, eventually, die of old age. However, like a horde of the living dead, others like them will return. The article concludes with analysis of the apparent pessimism of this point and the global implications of Farah's ideas about both necropolitics and the limits of the novel form in the face of authoritarian power.

Production of sweet corn milk yogurt using Lactobacillus casei

This study aimed to produce a new functional fermented food product from sweet corn milk yogurt using Lactobacillus casei. The suitable conditions for lactic acid fermentation in sweet corn milk were investigated, including initial bacterial concentration, ratio of sweet corn milk and cow milk, sugar concentration, fermentation time and temperature. The results showed that the appropriate conditions for sweet corn milk yogurt production as follow: initial bacterial concentration was 106 cells/mL, fermentation time was 12 h at 37°C and sweet corn milk was fortified with cow milk at a ratio of 2:8 and 12% of sugar. The sweet corn milk yogurt was slightly yellow, smooth texture and thick body with the aroma of corn and acidic smell. The product remained acceptable taste and texture within 4 weeks at 0°C and 2 weeks at 5°C.

The Nature of the Body of the Patient, and: The Patient as a Study in Vulnerability, and: The Patient Resembles, and: The Patient Dreams of the Land of the Healthy, the Healed

The Nature of the Body of the Patient, and: The Patient as a Study in Vulnerability, and: The Patient Resembles, and: The Patient Dreams of the Land of the Healthy, the Healed Maggie Queeney (bio) The Nature of the Body of the Patient Was it a pet gifted to her at birth, or the wild animalbroken to bear and carry the load of her, drag the cartof her. A ribbon around the throat or a thin leather lash across her mouth. A seashell or wrapped in inchesof sweet fruit, bleeding juice before the rot. The sand.Covered in chain mail of charcoal scales or iridescent plumage. Her body is not the metaphor. Shelter is nota metaphor. What covers is not what sustains. The vehiclethat drags her closer inward, the car rumbling deeper into the dark glitter of the mine. Or that scatters like light,a flock, a herd, a cloud of silver bait fish. Thunderheadwith heat lightning flaring the dark boil of it, hail like seed pearls studded in the dark velvet, like seeds sleepinginside the dirt, waiting for the burn of wildfire to crackopen. The impressions teeth leave inside her cheeks. [End Page 25] The Patient as a Study in Vulnerability What to name the wound inside the wound,the Patient, thighs wrenched open into arrow, the deadly point halving each vertebrato the part in her hair. Where does the sky begin inside her air-swollen lungs. Is ladderin the legs or the rungs or the climb. What is time to the Patient, in her sterile, clocklessroom. To her, counting the tiny blue design in the surgical curtains. The Patientturns porous through her eyes and arms, mouth and palms, the slit under the moonlikemound between her legs. Her whole skin stretched thin over the fat and the bonesthe Patient calls home, but is closer to a makeshift tent, a beach shelter insidea hurricane. The hungry, empty eye of the Patient lidded in rings of howl.What she has seen and cannot see, after hours of staring into the years she neverwas able to say where it hurt, and how. [End Page 26] The Patient Resembles the lone photograph of a great-aunton her father's side, the spitting image of the Patient in sepia, in strange, lacetrimmedclothing, before she delivered in a home for unwed mothers. Before she, childless,breasts leaking a sweet milk, was committed for promiscuity, then electrocuted. Beforeshe was released back to the family that signed the intake forms, mute and unableto live alone. The Patient imagines she grew old like a candle, a softening from the topdown, head down, how the Patient has read a whole dead fish will rot. Her father told herthat it was what was done, back then, when a woman was not marriedand would not name the father. He only had to tell her once, when shewas thirteen. She learned to keep the invisible cage that carved a furrow into a wake,silent as a worm's burrow, deep enough to lay a woman's body inside, to sayas you look down, She looks so beautiful, as if she is sleeping, over the stilled featuresyou swore you had known, that were not you. [End Page 27] The Patient Dreams of the Land of the Healthy, the Healed How to return to a home she has never known. First memory of the Patient: staring into the sieve of the window screen, she drifts down the long hall her eyes pry into the blur, the whirl she clouds. She smears, bleeds, then floods out of her eyes. Her body grows smaller, flattened by the glass, a slide pressing her into cross-section, into outline. At the cellular level, she could not distinguish cloth from wood, metal from a virus from a drop of water. The body recalibrates to the speed of stems and leaves, the groaning honeycomb of an aquifer. The body learns to mimic the electricity coursing behind the wall: silent, still, and hidden. At this distance, everything happens and does not happen. There is the...

Технология коржиков со сбалансированным жирнокислотным составом

The article presents the results of research on the development of the technology of biscuits using non-traditional plant raw materials. In the course of the work, the replacement of a part of the premium wheat flour in the dairy crust recipe with a mixture of rice (17%) and sesame (11%) and the replacement of butter with camelina butter in an amount of 5% by weight of the product was justified. It was found that the introduction of functional raw materials gives the products a moderately sweet milk taste with a pleasant nutty aftertaste and orange color. The resulting products are characterized by a balanced fatty acid composition of ω-3 and ω-6, enriched with minerals and vitamins. Calculation of the nutritional value showed that the consumption of 100 g of the developed biscuits covers the daily need of an adult for polyunsaturated fatty acids of the ω-3 and ω-6 families by 37–75% and 19,4–31,5, respectively. The protein content rises by 1,5 times, and the carbohydrate content decreases by 1,16 times. At the same time, the degree of satisfaction of the daily requirement for potassium increases – by 2,3%, in calcium – by 7–7,5%, in phosphorus – by 12,6%, in magnesium – by 16,3%, in iron – by 7,3–13,3%. The degree of satisfaction of the daily requirement for vitamins B1 also increases – by 19,7–20,9%, B2 – by 2,2–2,3%, PP – by 8,1–9,3%, E – by 1,6–1,7% compared to the control sample of dairy cakes. The developed products can be recommended for preventive nutrition, people adhering to a healthy lifestyle, as well as school-age children, pregnant and lactating women who have a deficiency of ω-3 and ω-6 fatty acids in the diet

Development of a concentrated sweet milk product with a combined protein and carbohydrate composition

Development of a concentrated sweet milk product with a combined protein and carbohydrate composition

INTENSIFICATION OF THE MELANOIDIN FORMATION REACTION IN THE PRODUCTION OF SWEET BOILED CANNED MILK

The article gives empirical grounding of reducing the melanoidins formation process duration at high-temperature processing of sweet canned milk due to the use of enzymatic hydrolysis of lactose. In sweet canned milk samples with hydrolyzed lactose there was a more intensive decrease in active acidity and an increase in oxidation-reduction potential and obviously a change in milk color within a short period of time by contrast to milk with not hydrolyzed lactose. Lactose disaccharide splitting to (38±2)% allows to reduce the duration of high-temperature processing average by 40% at
 traditionally applied prossing temperature of (105±5) °C, and reduce the sucrose content in the finished product by 3–8%. The use of fructose in order to accelerate the process of cooking whole condensed milk is not rational.

The Metaphysical Detective in Nuruddin Farah’s <i>Sweet and Sour Milk and Links</i>

In a large number of works about postcolonial civil wars, detectives, investigations, quests or investigative journeys, violent intrigues and discoveries about the past all figure prominently. In fact, novels about the discordant and irrational universe of civil wars often cast the figure of the detective as their central protagonist. The detective is a metaphor for order in a world gone awry in the chaos of war. Nuruddin Farah employs such a character in order to investigate, interrogate and narrate Somalia’s complex postcolonial history. In Sweet and Sour Milk (1979), Loyaan attempts to excavate the truth of his brother’s death, and in Links (2004), Jeebleh, a professor of literature living in New York, returns to his native Mogadishu in the middle of the ongoing internecine wars. This paper will offer a close reading of the figure of the metaphysical detective whose investigations serve to unearth existential truths and offer stronger historical frameworks for wars being depicted as senseless and chaotic.Keywords: Somalia, detective, postcolonial, metaphysical, historiography, civil war, family

Nuruddin Farah in conversation: good fiction is never far from the truth

Nuruddin Farah, accomplished Somali novelist, dramatist, and essayist was in Nigeria as the headliner of the Ake Arts and Book Festival held in Lagos from 25–28 October 2018. As part of the events, he sat down with Kunle Ajibade, veteran journalist, author, and Executive Editor/Director of TheNews and PM News, for a wide-ranging interview before a packed live audience. Farah was born in 1945 in Baidoa, Somalia. His father was a merchant and a translator for colonial officials while his mother was an oral poet. He had his primary and secondary education in Somalia and Ethiopia. He then went to Panjab University in India, where he studied Philosophy and Literature and later to the University of Sussex in the UK, where he studied playwriting. He published his first novel, From a Crooked Rib, in 1970. He is uniquely popular as the author of three novelistic trilogies: “Variations on the Theme of an African Dictatorship,” which comprises of Sweet and Sour Milk (1979), Sardine (1981), and Close Sesame (1983); “Blood in the Sun,” which includes Maps (1986), Gifts (1993), and Secrets (1998); and “Past Imperfect,” which ties together Links (2004), Knots (2007), and Crossbones (2011). His most recent novels are Hiding in Plain Sight (2014), and North of Dawn (2018). A universally acclaimed master prose stylist, Farah’s works have been translated into many languages and he has won numerous awards and prizes, including the African Literature Association (ALA) Fonlon-Nichols Award, and the Neustadt International Prize for Literature.