UHT Milk Research Articles

Experimental assessment of the efficacy of copper ion treatment against penicillin G contained in UHT milk and PBS

Antibiotics are widely used in animal production to treat bacterial infections and to improve performance and animal welfare. Their misuse poses a threat to public and animal health because of the possible development of antibiotic-resistant microorganisms. Among the many strategies that have been considered to address this problem are methods to degrade antibiotic residues, especially those from the human and animal food chain. This study describes the effect of copper ion treatment on the detection of penicillin G in a liquid matrix. An in vitro experimental study was designed using both commercial milk and PBS spiked with three different concentrations of penicillin G. Each sample was treated for 30 min with copper ions. All samples were tested for antibiotics before and after treatment using a commercial enzyme-linked receptor binding assay. Additionally, pH, copper concentration, and temperature were evaluated. Antibiotic residues were detected in all spiked PBS and milk samples before treatment with copper ions. However, after 30 min of treatment, no antibiotic residues were detected in any sample at any concentration tested. In conclusion, treatment of penicillin-contaminated milk and PBS samples with copper ions affects antibiotic detection, which would potentially reduce antibiotic levels.

SOSIALISASI PENCEGAHAN STUNTING UNTUK MENGURANGI JUMLAH ANAK STUNTING DI DESA TAMIAJENG

Stunting is a serious problem that can affect children's growth and development and have an impact on the development of human resources (HR) in the future. This study aims to increase community understanding of stunting through socialisation and distribution of UHT milk in Tamiajeng Village. The activities were carried out by KKN-P Group 36 Year 2024 by involving Posyandu Cadres, Village Midwives, and other Health Officers. The methods used include observation, making work programs, and permission from related parties, with activities that include face-to-face socialisation of stunting, as well as assistance in Posyandu activities. The results of the activity show that parents who have toddlers understand the impact of stunting on children. So this activity is expected to provide effective education to parents, help reduce the risk of stunting, and build a healthier generation in Tamiajeng Village.

Rapid, non-destructive prediction of coconut composition for sustainable UHT milk production via near-infrared spectroscopy

Near-infrared (NIR) spectroscopy is a promising new technology for revolutionizing quality control and optimization in the UHT coconut milk industry. The effectiveness of NIR spectroscopy in evaluating grated coconut quality throughout the UHT coconut milk production process was thoroughly examined in this investigation. Using a partial least squares (PLS) model, the study successfully demonstrated the ability of NIR spectroscopy to accurately predict the levels of moisture, fat, protein, and pH in grated coconut. The PLS model exhibited strong correlation coefficients in calibration exceeding 0.970 and impressive ratios of performance to deviation values ranging from 3.70 to 11.75, indicating its exceptional predictive capacity. These findings underscore the remarkable potential of NIR spectroscopy in evaluating grated coconut quality throughout the UHT coconut milk production process. By harnessing the power of NIR technology, it becomes possible to consistently produce high-quality coconut milk, optimize processing conditions, ensure batch uniformity, and reduce costs by eliminating destructive testing. NIR spectroscopy is a novel and non-invasive technology for evaluating grated coconut quality in the UHT coconut milk production process, presenting an unparalleled opportunity to advance the state-of-the-art in quality control and process optimization, ultimately leading to the production of superior coconut milk products.

Recent aflatoxin levels in maize, feed mixtures, milk and cheese in Serbia

Aflatoxins are the most widespread mycotoxins primar?ly produced by fungi of the genus Aspergillus such as A. flavus and A. parasiticus, infecting grains during storage, spices, nuts, milk and animal feed. Even in low concentrations, they are highly toxic. Major forms of aflatoxins include B1, B2, G1, G2, and M1. Mammals that ingest AFB1 contaminated food eliminate amounts of the main hepatic metabolite known as milk toxin or aflatoxin M1 (AFM1) via milk. The incidence of contamination of aflatoxin in maize, feed mixtures, milk and cheese samples collected from Serbian producers was investigated by using the competitive enzyme linked immunosorbent assay (ELISA) technique. In this study, a total of 22 samples of maize, 25 samples of feed mixtures, 284 samples of raw, pasteurised and UHT milk and 20 samples of cheese were examined in 2021. Aflatoxin B1 (AFB1) was quantified in 3 samples (13.6%) of maize, at levels ranging from 2.45?g/kg to 48.31?g/kg and 12 samples (48%) of feed mixtures at levels ranging from 2.04 ?g/kg to 21.48 ?g/kg. On the other hand, AFM1 was quantified in 51 samples (17.90%) of milk at levels ranging 0.02 ?g/kg to 0.26 ?g/kg and 15 samples (75%) of cheese at levels ranging from 0.15 ?g/kg to 0.46 ?g/kg. In the Republic of Serbia, maximum limit of AFB1 in maize used for livestock is 30 ?g/kg and for feed mixtures for dairy cows is 5 ?g/kg. On the other hand, maximum limit of AFM1 in milk is 0.25 ?g/kg. Maximum limit of AFM1 in cheese is not set. These results suggest the obvious presence of AFB1 in maize and the fact that number of feed mixture, milk and cheese samples contaminated with aflatoxins is not negligible. The occurence of aflatoxins in raw milk and comercially available milk is one of the most serious problems, as milk is a key source of nutrients for infants and young children. There?fore, continuous monitoring over milk is necessary as well as further research and risk analysis on AFM1 presence in cheese.

Improvement of Antioxidant Activity and Quality of Coffee Milk using Rosa sp. Petal Powder

Improvement of Antioxidant Activity and Quality of Coffee Milk using <i>Rosa</i> sp. Petal Powder

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

The process of heat treatment is commonly used in food processing to improve colour, flavour, nutrition, and safety from microorganisms, while also reducing the potential of toxic chemical risks. However, researchers have identified a potential risk associated with the Maillard reaction in food products that occurred during in food heating process. The Maillard reaction occurs in three stages: the initial stage (such as in milk and UHT milk), the intermediate stage (as in lager beer and bakery products), and the advanced stage (as in stout beer, coffee, and chocolate). The Maillard reaction is influenced by both physical variables (such as temperature and time of treatment) and chemical variables (including pH, water activity, and substance). Acrylamide is one of the toxic chemical risks that can be formed during the Maillard reaction. This occurs when through the major pathway involving asparagine and carbonyl groups specifically, leading to the formation of N-glycoxyl-asparagine. Additionally, acrylamide can also be formed through oxidized acrolein and lipid oxidation. This review article used online search engines such as ScienceDirect, Google, and ResearchGate as literature research method.

СРАВНИТЕЛЬНЫЙ АНАЛИЗ РЕЗУЛЬТАТОВ РЕЙТИНГОВ МОЛОКА В АСПЕКТЕ ОБЕСПЕЧЕНИЯ НАСЕЛЕНИЯ РОССИИ КАЧЕСТВЕННЫМИ ПРОДУКТАМИ ПИТАНИЯ

Given the shortage of milk in the Russian Federation (per capita consumption does not exceed 75% of the norm recommended by the Russian Ministry of Health), the risks of counterfeit products appearing on the domestic market increase. In this regard, the problem of objective assessment of the safety and quality of dairy products, especially drinking milk, as the most accessible to the consumer, becomes relevant. Such an assessment should be based on a system of quantitative indicators that fully reflect the biological, physicochemical and consumer properties of the product. The results of the study showed the high reliability of the Roskachestvo rating data, covering about 70% of drinking milk brands (both pasteurized and ultra-pasteurized) sold on the domestic Russian market. The “Expert’s Choice” rating is characterized by extremely low representativeness and a controversial methodology for calculating the rating functionality, but at the same time it quite accurately names high-quality brands of UHT milk. The Roskontrol rating is distinguished by a selective approach to the selection of analyzed brands (preference is given to well-known brands) and obvious bias - products of manufacturers who do not cooperate with the company, as a rule, receive underestimated ratings. Insufficient volumes of milk production by the Russian agro-industrial complex create the preconditions for product falsification: in the segment of pasteurized milk its share is about 8%, and in ultra-pasteurized milk – about 18%. At the same time, more than 55% of domestic brands sold on the domestic market are of excellent quality, and more than 70% are of good or higher quality.

Determining the Factors Affecting Drinking Milk Consumption Habits in Turkey: The Example of Gaziantep Province

Milk which is rich in lactose, vitamins and minerals contains essential protein and fat for a balanced diet. To promote preference of this nutrient-rich-liquid is important to determine consumer expectations in many ways such as economical, nutritional and others. This study aims to assess the factors affecting the consumer expectations on milk consumption trends. The case study was carried out with 383 participants living in Gaziantep, Türkiye.Collected data were analyzed with reliability analysis and chi-square test. The survey results showed that 88.7% of the participants consumed drinking milk and 42.3% drank one glass per day. 37.5% of the consumers preferred pasteurized milk, 35.4% UHT milk, and 27.1% open milk.It was understood that 69.1% of consumers give importance to the brand when making a milk purchase decision, while 89.4% read the expiration date of the product. In addition, 71% of consumers consider the amount of fat to be the main quality factor in milk products. It was understood that nutrient facts, fat level, price and brand are the key pointsin the milk consumption preferences of the participant.

Animal-Based Protein Intake is Associated with Stunting in Children in Primary Health Care of Minggir

Background: Stunting in children under fives years of age still become crucial problem. One of the factors that influenced directly to stunting is lack of nutritional intake especially protein. Most of protein consumed by under-fives children must be in high quality such as animal-based protein because it has more complete composition of essential amino acids than plant-based protein. Objectives: The study aimed to analyzed the association between animal-based protein and stunting in children in Primary Health Care of Minggir. Methods: This study was analytical observational with cross-sectional design. A total of 50 mothers that have 24–59 months old children were involve in this study and taken by using purposive sampling. Data of animal-based protein intake were collected by SQ-FFQ for the last three months. Height-for-age in z-score was used to determine stunting that were obtained from the last measurement and recorded in Maternal and Child Book. The association between stunting and the animal-based protein intake was analyzed descriptively through cross-tabulation. Results: More than half of under-five children were stunting (56%). Inadequate animal-based protein intake was observed in 46% of under-fives children. Sources of animal-based protein were eggs, chicken, catfish, ice cream and UHT milk. Children who have adequate animal-based protein intake were not stunted (67%), however children who have inadequate animal-based protein intake were stunted (83%). The prevalence of stunting in children who consume inadequate animal-based protein is 2 times greater than in children who consume adequate animal-based protein (PR: 2.478). Conclusions: Based on this study, animal-based protein intake is associated with stunting in under-fives children in Primary Health Care of Minggir. Mothers should improve their children’s animal-based protein intake by local food sources supplied from side dishes to prevent stunting.

Analysis of Microbiological Quality and Antibiotic Resistance Patterns in Milk Supply Chain

The widespread consumption of milk for its nutritional value and health benefits brings the risk of milk-borne diseases due to the presence of various microorganisms, including antibiotic-resistant pathogens. This has led to an increased focus on ensuring the safety of milk products across the supply chain by dairy industries. The study aimed to evaluate microbiological parameters and detect multi-antibiotic-resistant pathogens at three specific supply points and to explore the association between the presence of residual antibiotics and the resistant isolates in milk samples. About 50 milk samples, including raw, soon-after-processed, packaged marketed pasteurized, and UHT milk, were subjected to microbiological analysis. This involved assessing the total bacterial count (TBC) and total coliform count (TCC), conducting antibiotic susceptibility tests through disk and well diffusion assays, detecting virulence genes in multi-antibiotic resistant isolates using gene-specific PCR, and analyzing residual antibiotics by HPLC. The study revealed that the quality of raw milk samples was unacceptable (TBC &gt;4.5x107 CFU/mL and TCC &gt;5.6x104 CFU/mL), while pasteurized samples from processing plants had lower counts than those from retail stores (TBC &gt;5x105 CFU/mL and TCC &gt;1.6x104 CFU/mL) indicating post-pasteurization contamination. About 70.37% of the isolates were Gram-negative, with Escherichia coli (21.4%) and Vibrio (18.8%) being the most prevalent. Resistance to antibiotics was substantial, particularly against ampicillin (86.3%), tetracycline (76%), and ciprofloxacin (58.9%). Gene-specific PCR analysis detected uidA, oprL, and oprI virulence genes in multi-drug-resistant Escherichia coli and Pseudomonas sp. respectively. The study also revealed a direct association between the presence of residual antibiotics and the resistant isolates, emphasizing the need for dairy industry improvements. As high bacterial counts in milk can pose health risks by fostering antibiotic-resistant pathogens, it is essential to mitigate microbiological contamination in the milk supply chain through the implementation of various precautionary measures.&#x0D; Bioresearch Commu. 10(1): 1462-1473, 2024 (January)

Unravelling the anti‐Staphylococcus aureus mechanisms of Lactiplantibacillus plantarumLP22541 in fermented milk through metabolites production and competitive exclusion

The antibacterial activity and mechanisms of Lactiplantibacillus plantarum LP22541 against Staphylococcus aureus in fermented milk were determined here. Results showed L. plantarum inhibited S. aureus in UHT and fermented milk. Non‐volatiles and volatiles were identified to contribute to the overall antibacterial activity of L. plantarum. The addition of manganese to fermented milk restored S. aureus growth, demonstrating that manganese depletion played a key role in the anti‐S. aureus activity. Our findings developed a promising bioprotective culture and provided a strategy to suppress S. aureus in a non‐bactericidal manner in dairy products.

Recycled UHT Milk Carton Cellulose Substrate for Colorimetric and Electrochemical Sensor of Lactate

Recycled cellulose prepared from UHT milk carton waste was employed as a novel substrate for colorimetric and electrochemical lactate sensors to evaluate the milk quality. The cellulose is initially extracted by chemical method (alkali and bleach treatment) to prepare the dual-sensing substrate. For colorimetric sensor, an enzyme immobilization was performed on the recycled cellulose substrate prior to enhancing specificity for lactate detection. Subsequently, the recycled cellulose substrate was dipped in an aluminum solution extracted from aluminum foil from the packaging to create a conductive working electrode with improved surface roughness compared with recycled cellulose substrate, confirmed by atomic force microscopy. For the physical and chemical characterization, scanning electron micrograph demonstrated 3D fibrous network with the porous in between, and X-ray photoelectron spectroscopy presented the binding energy with the Al-O peak at 73.256 eV, verifying the existence of aluminum on the recycled cellulose substrate after surface modification. For the sensing performance, the colorimetric sensor provides the increasing purpleness intensity with the increment of lactate concentration, while the aluminum-modified recycled cellulose substrate exhibited the increased current response upon the increased lactate concentration. Furthermore, this dual-lactate sensor can offer a linearity of 0.125-2 M, covering a cut-off lactate level (1.0 M) for milk spoilage. Ultimately, this sensor is successfully utilized for lactate determination in real milk samples, showing its high efficiency as an alternative platform for milk quality evaluation.

Unravelling the Gastroprotective Potential of Kefir: Exploring Antioxidant Effects in Preventing Gastric Ulcers.

The present study was conducted to evaluate the protective effect of milk kefir against NSAID-induced gastric ulcers. Male Swiss mice were divided into three groups: control (Vehicle; UHT milk at a dose of 0.3 mL/100 g), proton pump inhibitor (PPI; lansoprazole 30 mg/kg), and 4% milk kefir (Kefir; 0.3 mL/100 g). After 14 days of treatment, gastric ulcer was induced by oral administration of indomethacin (40 mg/kg). Reactive oxygen species (ROS), nitric oxide (NO), DNA content, cellular apoptosis, IL-10 and TNF-α levels, and myeloperoxidase (MPO) enzyme activity were determined. The interaction networks between NADPH oxidase 2 and kefir peptides 1-35 were determined using the Residue Interaction Network Generator (RING) webserver. Pretreatment with kefir for 14 days prevented gastric lesions. In addition, kefir administration reduced ROS production, DNA fragmentation, apoptosis, and TNF-α systemic levels. Simultaneously, kefir increased NO bioavailability in gastric cells and IL-10 systemic levels. A total of 35 kefir peptides showed affinity with NADPH oxidase 2. These findings suggest that the gastroprotective effect of kefir is due to its antioxidant and anti-inflammatory properties. Kefir could be a promising natural therapy for gastric ulcers, opening new perspectives for future research.

Quality Assessment of Moringa Oleifera Leaf Juice as An Immune Booster Against Endemic Diseases in East Nusa Tenggara

Background: Moringa leaf juice is a natural beverage with high antioxidant properties, making it a potential candidate for traditional medicine and food additive applications. This study aimed to identify the classes of chemical compounds present in moringa leaf juice and evaluate its antioxidant activity, hedonic test and storage stability.&#x0D; Method: Three different moringa juice formulations were prepared using variations of fresh leaf powder and evaluated for color, taste, aroma, phytochemical content (to confirm the presence of alkaloids flavonoids, saponins, and tannins), antioxidant activity, and storage stability. The optimal formulation was selected based on a panel of experts’ sensory evaluation.&#x0D; Result: The optimal moringa juice formulation consisted of 120 g of fresh moringa leaves, 50 mL of wild honey, 50 g of local guava, 800 mL of UHT milk, and 200 mL of purified water. Phytochemical testing revealed the presence of alkaloids, flavonoids, saponins, and tannins in the moringa leaf juice. The antioxidant activity was 14,339,974 ppm, indicating that moringa leaf juice is a potent antioxidant. The moringa juice remained stable at room temperature for 6 hours and in cold storage for 24 hours, maintaining the same taste and color as when initially prepared.&#x0D; Conclusion: Moringa leaf juice is a natural beverage with high antioxidant activity and a rich phytochemical profile, including alkaloids, flavonoids, saponins, and tannins. The good storage stability of moringa leaf juice at room temperature and in cold storage suggests that it is a viable option as an antioxidant beverage.

Status of antibiotic residues in milk and dairy products of Iran: a systematic review and meta-analysis.

Today, antibiotics are widely used for treatment and feed additives to enhance livestock growth. Antibiotic residues may be found in food of animal origin for various reasons, including ignoring the withdrawal period after treatment, overuse for animals, and contamination of feed with treated animals in animal products. Among animal products, dairy products have a special place in the human diet, and antibiotic residues in them have caused a great deal of concern among consumers. This systematic review and meta-analysis aimed to evaluate and compare studies conducted in Iran on antibiotic residues in dairy products during 2000-2022. In this review, 52 eligible studies were collected by searching the Scientific Information Database (SID), Magiran, Google Scholar, Science-Direct, Scopus, and PubMed using the English or Persian keywords such as an antibiotic or antimicrobial residue, Beta-lactam residue, Tetracycline residue, Sulfonamide residue, Chloramphenicol residue, Aminoglycosides residue, Macrolide residue, Quinolones residue, Milk, Raw milk, Pasteurized milk, UHT milk, Powder milk, Cheese, Yogurt, Butter, Cream, Doogh, Kashk, Ice cream, and Iran. According to the reviewed studies, the total prevalence of antibiotic residues in dairy products was 29% (95% CI: 15-43%). Among the seven evaluated antibiotic groups, most studies have been conducted on tetracycline, beta-lactam, and sulfonamide groups, with 16, 10, and 7 respectively, and the highest level of contamination with 663 ± 1540μg/l is related to tetracycline. Most studies on antibiotic dairy product residues in Iran with 12, 11, and 8 studies are associated with East Azarbaijan province, then Tehran and Khorasan Razavi respectively, and no study has been conducted in 11 provinces of the country. According to the studies, Gilan, Qazvin and Razavi Khorasan provinces had the highest amount of antibiotic residue in milk with an average value of 56.415 ± 33.354, 45.955 ± 4.179 and 45.928 ± 33.027, respectively. Most of the methods used in the studies to measure antibiotic residues in milk were the Copan test kit and the HPLC method, which were used in 19 and 14 studies, respectively. Studies have shown that the prevalence of antibiotic residue in dairy products in Iran is high, so applying an effective strategy and developing the necessary standards in this field to control milk quality is a public health necessity. The findings of this study show that further evaluation of fermented dairy products, especially non-fermented ones such as butter and cream, is needed to prevent adverse health reactions.

Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion.

This study investigated the impact of calcium chloride (CaCl2) and magnesium chloride (MgCl2) at varying concentrations on a model milk formulation's physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homogenization and pasteurization before being supplemented with different concentrations of CaCl2 or MgCl2. The findings revealed that elevating the concentration of either calcium or magnesium resulted in the milk emulsion having a higher viscosity and median particle size following heating. CaCl2 had a slightly stronger impact than MgCl2, particularly at higher concentrations. The milk samples also exhibited a reduction in the zeta potential as the ionic strength of the salt solution increased, with the CaCl2-fortified milk displaying a slightly lower negative surface charge than the MgCl2-fortified milk at the same dose. The model milk's viscosity was evaluated after adding various salt concentrations and a temperature ramp from 20 to 80 °C. Notably, the viscosity and particle size changes demonstrated a non-linear relationship with increasing mineral levels, where a significant increase was observed at or above 5.0 mM. An emulsion stability analysis also revealed that the de-stabilization pattern of the high salt concentration sample differed significantly from its low salt concentration counterparts. These findings could serve as a basis for the future development of fortified UHT milk with nutritionally beneficial calcium and magnesium in industrial applications.

Impact of fat content on the modulation of viscosity, microstructure and enzymatic hydrolysis of UHT milk during simulated gastrointestinal digestion

Digestion of ultra‐high temperature milk with different levels of fat content was examined in vitro under semi‐dynamic conditions with real‐time measurements of viscosity. All milk viscosity increased during the gastric phase despite digestive fluid dilution due to protein aggregation. Higher fat formulations presented greater viscosity and denser microstructure with larger mean droplet size. It experienced faster proteolysis and lipolysis throughout digestion with 524 μmol free fatty acids released compared with semi‐skimmed milk (467 μmol), but had lower conversion of triglycerides at the intestinal phase terminus. This study has provided a rheological understanding of the dynamics of UHT milk digestion as impacted by fat content.

Phenotypic and genomic characterizations of Klebsiella pneumoniae ssp. pneumoniae and Rahnella inusitata strains reveal no clear association between genetic content and ropy phenotype

Ropy defect of pasteurized fluid milk is a type of spoilage which manifests itself by an increased viscosity, slimy body, and string-like flow during pouring. This defect has, among other causes, been attributed to the growth, proliferation and exopolysaccharide production by coliform bacteria, which are most commonly introduced in milk as post-pasteurization contaminants. As we identified both Klebsiella pneumoniae ssp. pneumoniae and Rahnella inusitata that were linked to a ropy defect, the goal of this study was to characterize 3 K. pneumoniae ssp. pneumoniae strains and 2 R. inusitata for (i) their ability to grow and cause ropy defect in milk at 6 and 21°C and to (ii) probe the genetic basis for observed ropy phenotype. While all K. pneumoniae ssp. pneumoniae and R. inusitata strains showed net growth of > 4 log10 over 48 h in UHT milk at 21°C, only R. inusitata strains displayed growth during 28-d incubation period at 6°C (>6 log10). Two out of 3 K. pneumoniae ssp. pneumoniae strains were capable of causing the ropy defect in milk at 21°C, as supported by an increase in the viscosity of milk and string-like flow during pouring; these 2 strains were originally isolated from raw milk. Only one R. inusitata strains was able to cause the ropy defect in milk; this strain was able to cause the defect at both 6 and 21°C, and was originally isolated from a pasteurized milk. These findings suggest that the potential of K. pneumoniae ssp. pneumoniae and R. inusitata to cause ropy defect in milk is a strain-dependent characteristic. Comparative genomics provided no definitive answer on genetic basis for the ropy phenotype. However, for K. pneumoniae ssp. pneumoniae, genes rffG, rffH, rfbD, and rfbC involved in biosynthesis and secretion of enterobacterial common antigen (ECA) could only be found in the 2 strains that produced ropy defect, and for R. inusitata a set of 2 glycosyltransferase- and flippase genes involved in nucleotide sugar biosynthesis and export could only be identified in the ropy strain. While these results provide some initial information for potential markers for strains that can cause ropy milk, the relationship between genetic content and ropiness in milk remains poorly understood and merits further investigation.

THE APPLICATION OF BLENDED LEARNING METHODS TO HELP IMPROVE REASONING POWER AND MASTERY OF EMBRYOLOGY SUBJECT MATTER

Humans have different reasoning powers and mastery of the material; some are quick to respond, some are semi-quick to react, and some are slow to respond. Because each student has a different pattern of life diet, to improve reasoning power that responds quickly from an early age, they have consumed foods with protein, vitamins, and high fiber such as fruits, UHT milk, immune supplements, chicken meat, beef duck meat, buffalo meat, mutton, eggs, vegetables, nuts, salmon, wheat, and finally diligent exercise to sleep precisely at 21.00 WIB, drink 18 glasses of mineral water per day equivalent to 2 liters. With such a lifestyle and diet, the development system in the brain is getting better to receive various information from anywhere and quickly. The blended Learning method is very appropriate to use in Learning. There are offline meetings (face-to-face), online meetings (zoom meetings), and outing classes where, with these three methods, students will be energized in varied Learning

Sterilization of yak milk by direct steam injection (DSI) and effects on milk quality

To facilitate development of new yak milk products with high added value, sterilization effects of direct steam injection (DSI) were evaluated. The Z value (temperature increase necessary to reduce inactivation time by 90%) of Geobacillus stearothermophilus spores (ATCC 7953; 106 CFU mL−1) in yak milk was 5.88 °C. Heating of the milk above 153.86 °C for 0.116 s achieved complete inactivation of ATCC 7953 spores; i.e., commercially-acceptable sterility. The native lactoferrin and β-lactoglobulin (β-Lg) contents of the milk decreased by 40 and 30% after DSI treatment, respectively, whereas the α-lactalbumin (α-La) content did not differ significantly; the overall extent of denaturation of heat sensitive proteins was lower than in UHT milk. The furosine and lactulose contents in DSI treated yak milk were ≤1.11 mg/10 g of protein and 0.368 mg/10 mL, respectively, similar to those in pasteurized milk. The pH, Hunter color values and aroma were significantly influenced by DSI treatment, but the overall sensory acceptability of DSI treated yak milk was assessed as good. These findings indicate that DSI has great potential for producing yak milk and processed yak milk products with considerable added value.