Thermoduric bacteria are organisms capable of surviving the industrial pasteurization process of milk, and can carry over into product causing quality defects, or creating health hazards. The various species of genus Bacillus, Microbacterium, Micrococcus, Enterococcus, Lactobacillus and Corynebacterium are described as heat resistant species (Marth and Steele, 2001). A thermoduric bacterium in ...

Sweet cream liquid buttermilk and skimmed milk ingredients were heat processed and/or exposed to fluorescent light to determine changes in potential flavor compounds. Solid phase microextraction-gas chromatography/flame ionization detection was used to analyze the concentrations of the volatile compounds (2-butanone, 2-pentanone, acetaldehyde, diacetyl, hexanal, methyl sulfide) found in the two...

OBJECTIVE The purpose of this study was to evaluate and to compare the cariogenic potential of different commonly consumed favored milk on caries development in rat's molar teeth. MATERIALS AND METHODS Sixty Sprague-Dawley rats infected with an active growing culture of Streptococcus mutans were offered chocolate favored milk, strawberry favored milk, banana favored milk, plain milk, sweetene...

Infant mortality rate is an indicator of public health and social welfare (Preston 1975; Haines 1985, 2011; Lee 1991). In the US and some European countries, urban infant mortality rates have been gradually declining since the middle 1800s. Several factors accounted for this trend, e.g. the economic growth, improved public sanitation and medical provisions, spread of child care knowledge, and b...

Reducing the fat content of chocolate formulations is a major challenge for the confectionery industry. We report the suspension of aqueous microgel agar particles of up to 80% v/v within sunflower oil, cocoa butter, and ultimately chocolate. The optimised emulsification process involves a shear-cooling step. We demonstrate the versatility of our method when applied to white, milk, and dark cho...