High voltage arc discharge is a method to pasteurize liquid foods by applying rapid discharge voltages through an electrode gap below the surface of aqueous suspensions of microorganisms. Inactivation of microorganisms and enzymes contained in food products by electrical discharges began in the 1920s with the electropure process for milk. This process consisted of passing an electrical current ...

In any dairy plant, the quantity and characteristics of effluent is depending upon the extent of production activities, pasteurization of several milk products. The anaerobic digesters are used in the first phase of treatment, which is followed by high rate aerobic treatment. It remains as the most common effluent treatment scheme for dairy plants. The Indian dairy industry is stated to have th...

Dairy ingredients are used in food systems because they provide desirable sensory properties, physical properties, and/or nutritional traits in a convenient, wholesome and economical way. These key attributes, which are made available in a wide array of dairy ingredients, make them desirable to food formulators. Milk protein ingredients provide not only nutrition, but also specific technologica...

OBJECTIVE To describe mechanisms of action of human lactoferrin to protect gastrointestinal morbidities. DATA SOURCES Nonsystematic literature review using the following databases: SciELO, Lilacs and Medline from 1990 to 2011. The key-words used were lactoferrin, human milk/breastfeeding, gastrointestinal, and immunity, in Portuguese and English. DATA SYNTHESIS Lactoferrin is the second pre...

The adhesion of the solids presents in food can difficult the process of surface cleaning and promotes the bacterial adhesion process and can trigger health problems. In our study, we used UHT whole milk, chocolate based milk and infant formula to evaluate the adhesion of Enterobacter sakazakii on stainless steel coupons, and we determine the work of adhesion by measuring the contact angle as w...

Heat stress (HS) damages the global dairy industry by reducing milk yields and quality, harming health, and damaging the reproduction of dairy cows, causing huge economic losses each year. However, an understanding of the physiological mechanism of HS lactating dairy cows remains elusive. Here, a metabolomics study using LC-MS and (1)H NMR spectroscopy was performed to analyze the metabolomic d...

BACKGROUND Sweet drinks early in life could predispose to lifelong consumption, and the beverage industry does not clearly define fruit drinks as part of the sweet drink category. OBJECTIVES To ascertain the relationship between beverage selection and dietary quality of the lunches packed for preschool-aged children evaluated using the Healthy Eating Index-2010. METHODS Foods packed by pare...

Lactobacillus helveticus BGRA43 is a human intestinal isolate showing antimicrobial activity, amongst others, against Yersinia enterocolitica, Shigella sonnei, Shigella flexneri, and Streptococcus pneumoniae. BGRA43 produces PrtH proteinase with proteolytic activity on both casein and β-lactoglobulin (BLG). BGRA43 is able to reduce the allergenicity of BLG. Bioactive peptides released in BGRA43...

The microstructure of milk fat in processed dairy products is poorly known despite its importance in their functional, sensorial and nutritional properties. However, for the last 10 years, several research groups including our laboratory have significantly contributed to increasing knowledge on the organization of lipids in situ in dairy products. This paper provides an overview of recent advan...

For the Indian Dairy Industry, efforts need to be directed to accelerating the pace of application and adoption of modern technologies to improving productivity, and to reducing costs of operations and ensure greater availability of milk and milk products. To attain this, national development programs need to be dove tailed with state Governments programmes on animal husbandry and dairying, pov...