the potential of bulk starter fermentation strategy for production of a cost-effective and safe source of β-galactosidase was investigated. three different bulk starter media with different compositions were selected, and an industrial yogurt starter culture strain, l. bulgaricus dsm 20081 was cultivated in these media under ph-controlled conditions (ph=5.6) at 43°c. the media consisted of 1) b...

Mature skim milk cultures of Streptococcus lactis var. maltigenes were steam distilled at low temperature under reduced pressure. Ethyl ether extracts were prepared from the distillates and analyzed by gas-liquid chromatography and mass spectrometry. Twenty of 31 components detected in the culture distillates were identified positively and 11 tentatively, whereas 10 of 19 components detected in...

Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds i...

Background Cow’s milk allergy is the most common food allergy among children. Previous studies have reported that up to 75% of children may tolerate baked milk goods. Various forms of baked milk challenges have been used in the literature such as muffins, pizza, and waffles. However, the food used for baked milk challenge is often prepared in a non-standardized manner by the parents at home, ra...

the time, distinct differences between encapsulated and unencapsulated bacteria (Fig. 3 and 4). Experience so far has shown that whatever is uncertain with skim milk is usually uncertain with nigrosin. Evidence that the skim-milk method is extremely sensitive was obtained with a bacterium with some of the characteristics of a cytophaga. The separated cells were connected by mucoid strands, so f...

To examine whether total fat intake is actually lower in reduced-fat (low-fat and skim) milk drinkers and whether reduced-fat-milk drinkers compensate for energy intake we compared the intakes of foods, energy, and energy-yielding nutrients in reduced-fat-milk drinkers and whole milk drinkers by using the US Department of Agriculture's 1989-1991 nationwide food intake database, the Continuing S...

Dear Sir,?I read with some concern the notes of K. R. regarding my reference on choline content of milk published in the February 1951 issue of the Gazette. The edible portion of dry skim milk, dry whole milk and fresh milk being common in all the three varieties, how could the choline content in the first two vary by dilution ? It is of course true that a given quantity of dry skim or dry whol...

The natural creaming of raw and heated camel milk was studied. Compared with cow (Bos taurus) milk, camel (Camelus dromedarius) milk showed very slow creaming rate in both raw and heated milk at refrigerator and room temperatures. Fat globule size distribution was similar in cow and camel milks. The creaming ability was also studied in various combinations of skim milks and creams of raw camel ...

I. A study has been made of the protein requirements for maintenance and for growth of children about I year old who had recovered from malnutrition. 2. The diets used supplied 120 kcal/kg daily; the sole source of protein was dried skim milk. 3. The average maintenance requirement, measured by nitrogen balance, was found to be IOO mg N/kg day. At this level of intake the net protein utilizatio...

The antimicrobial properties of essential oils, terpineol, and orange oil, in particular, varied according to the type of bacteria tested. Terpineol and other terpeneless fractions of citrus oils appeared to have greater inhibitory effect on food-borne bacteria than the other citrus oils or derivatives. Gram-positive bacteria were, in general, more sensitive to essential oils than gram-negative...