The purpose of this research was to assess the hygienic properties of commercially available dairy foods. The products surveyed included liquid milks (pasteurized and UHT-treated), cultured dairy products (kefir, cultured buttermilk, sour cream, yogurt, probiotic fermented milks), cheeses (quarg products, soft, semi-hard, hard, and extra hard cheeses made from bovine, caprine, and ovine milk), ...

Milk is very popular drink in India and is used for various purposes like for making tea coffee, making sweets, making dairy products etc. Milk contains up to 87% of water which can be easily adulterated by unscrupulous middlemen and uneducated farm workers. The aim of this study was to diagnose chemical, microbial content of milk during preservation. Major tests considered in the research work...

Many applications in cell biology, genetic engineering, cell-based therapeutics, and drug discovery require precise and safe methods for introducing membrane-impermeable molecules into cells. This can be implemented satisfactorily by microinjection. However, disadvantages of traditional manual microinjection include high degree of operator skill, low throughput and labor-intensiveness. Many stu...

Abstract Comprehensive zircon thermometry that takes into account saturation temperatures, Ti-in-zircon measurements, and morphologies microstructures can provide key information on the thermal evolution of a granite batholith. The Variscan South Bohemian batholith (Germany, Austria, Czech Republic) comprises series granitoid units intruded between ca. 330 300 Ma. We categorize granitic rocks a...

Nucleic-acid based methods for bacterial identification are extremely useful in diagnostic applications due to their specificity and sensitivity. However, they require an optimal purification of the target molecules. As part of the development of a new diagnostic method for the detection of bacterial RNA in cow milk, we have compared four commercially available RNA extraction kits for the isola...

Wróblewska B., Kaliszewska A. (2012): Cow’s milk proteins immunoreactivity and allergenicity in processed food. Czech J. Food Sci., 30: 211–219. The immunoreactivity and allergenicity of proteins present in processed food (UHT milk, yoghurt, hard cheese, cottage cheese, biscuit, and sausage intended for children) were determined in this study. Proteins were characterised by SDS-PAGE electrophor...

A capillary zone electrophoresis method for the determination of Na in milk and milk products was developed and compared with an International Organization for Standardization/International Dairy Federation standard method that is based on flame atomic absorption spectrometry. The adoption of a background electrolyte consisting of 10 mM imidazole adjusted to pH 3.75 by the addition of oxalic ac...

According to a recent paper (Lubec et al., 1989), microwave heating of milk or reconstituted infant formulas could induce the inversion of amino acid residues to a significantly higher extent than conventional heating. In this study, UHT milk and three different infant formulas were heated under two sets of conditions: 600 W for 3 min and 70 W for 20 min. When the proportions of D-amino acids w...

The thermal inactivation characteristics of Bacillus stearothermophilus (1518) spores and putrefactive anaerobe (PA) 3679 (NCA) spores suspended in skim milk were determined after treatment in pilot-plant ultrahigh-temperature (UHT) processing equipment. Temperature-survivor curves were constructed from survival data to emphasize the critical nature of temperature control in process evaluation....