Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir

Cheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages. Lactose consumption, ethanol production, as well as organic acids and volatile compounds formation, were determined during CW and DCW fermentation by kefir grains and compared with values obtained during the production of traditional milk kefir. The results showed that kefir grains were able to utilise lactose from CW and DCW and produce similar amounts of ethanol (7.8-8.3 g/l), lactic acid (5.0 g/l) and acetic acid (0.7 g/l) to those obtained during milk fermentation. In addition, the concentration of higher alcohols (2-methyl-1-butanol, 3-methyl-1-butanol, 1-hexanol, 2-methyl-1-propanol, and 1-propanol), ester (ethyl acetate) and aldehyde (acetaldehyde) in cheese whey-based kefir and milk kefir beverages were also produced in similar amounts. Cheese whey and deproteinised cheese whey may therefore serve as substrates for the production of kefir-like beverages similar to milk kefir. (C) 2010 Elsevier Ltd. All rights reserved.

Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

P>The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 degrees C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol (similar to 12 g L-1), lactic acid (similar to 6 g L-1) and acetic acid (similar to 1.5 g L-1) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages.

MULTIVARIATE STATISTICAL METHOD IN OPTIMIZATION OF PROTEIN EXTRACTION FROM SOYBEAN FLOUR WITH DAIRY WHEY

The aim objective of this project was to evaluate the protein extraction of soybean flour in dairy whey, by the multivariate statistical method with 2(3) experiments. Influence of three variables were considered: temperature, pH and percentage of sodium chloride against the process specific variable ( percentage of protein extraction). It was observed that, during the protein extraction against time and temperature, the treatments at 80 degrees C for 2h presented great values of total protein (5.99%). The increasing for the percentage of protein extraction was major according to the heating time. Therefore, the maximum point from the function that represents the protein extraction was analysed by factorial experiment 2(3). By the results, it was noted that all the variables were important to extraction. After the statistical analyses, was observed that the parameters as pH, temperature, and percentage of sodium chloride, did not sufficient for the extraction process, since did not possible to obtain the inflection point from mathematical function, however, by the other hand, the mathematical model was significant, as well as, predictive.

Factors affecting fertilisation and early embryo quality in single- and superovulated dairy cattle

Data on fertilisation and embryo quality in dairy cattle are presented and the main factors responsible for the low fertility of single-ovulating lactating cows and embryo yield in superovulated dairy cattle are highlighted. During the past 50 years, the fertility in high-producing lactating dairy cattle has decreased as milk production increased. Recent data show conception rates to first service to be approximately 32% in lactating cows, whereas in heifers it has remained above 50%. Fertilisation does not seem to be the principal factor responsible for the low fertility in single-ovulating cows, because it has remained above 80%. Conversely, early embryonic development is impaired in high-producing dairy cows, as observed by most embryonic losses occurring during the first week after fertilisation. However, in superovulated dairy cattle, although fertilisation failure is more pronounced, averaging approximately 45%, the percentage of fertilised embryos viable at 1 week is quite high (>70%). Among the multifactorial causes of low fertility in lactating dairy cows, high feed intake associated with low concentrations of circulating steroids may contribute substantially to reduced embryo quality. Fertilisation failure in superovulated cattle may be a consequence of inappropriate gamete transport due to hormonal imbalances.

Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology

The objective of this study was to develop a dessert that contains soy protein (SP) (1%, 2%, 3%) and guava juice (GJ) (22%, 27%, 32%) using Response Surface Methodology (RSM) as the optimisation technique. Water activity, physical stability, colour, acidity, pH, iron, and carotenoid contents were analysed. Affective tests were performed to determine the degree of liking of colour, creaminess, and acceptability. The results showed that GJ increased the values of redness, hue angle, chromaticity, acidity, and carotenoid content, while SP reduced water activity. Optimisation suggested a dessert containing 32% GJ and 1.17% SP as the best proportion of these components. This sample was considered a source of fibres, ascorbic acid, copper, and iron and garnered scores above the level of `slightly liked` for sensory attributes. Moreover, RSM was shown to be an adequate approach for modelling the physicochemical parameters and the degree of liking of creaminess of desserts. (C) 2010 Elsevier Ltd. All rights reserved.

Isoflavones and Antioxidant Capacity of Commercial Soy-Based Beverages: Effect of Storage

Samples of 11 different brands of commercially available soy-based beverages (n = 65), including products made from soy protein isolate (SPI) and soy milk, mixed with fruit juice and/or flavoring, were analyzed for their isoflavone content and in vitro antioxidant activity. There was a large variation in isoflavone and total phenolics contents ranging from 0.7 to 13 mg of isoflavones/200 mL and from 6 to 155 mg equivalents of catechin/200 mL, respectively. The antioxidant activity also varied significantly among products. Storage of the beverages at room temperature caused a significant decrease of antioxidant capacity, soluble phenolics, and isoflavone contents after 9 months. When soybeans used for beverage production were stored for up to 6 months in silos, the resulting products were not affected. However, a decrease of malonyl and a proportional increase of free glucosidic forms of isoflavones were observed after storage of both the raw material and the beverages.

Physical Stability Assessment and Sensory Optimization of a Dairy-Free Emulsion Using Response Surface Methodology

Desserts made with soy cream, which are oil-in-water emulsions, are widely consumed by lactose-intolerant individuals in Brazil. In this regard, this study aimed at using response surface methodology (RSM) to optimize the sensory attributes of a soy-based emulsion over a range of pink guava juice (GJ: 22% to 32%) and soy protein (SP: 1% to 3%). WHC and backscattering were analyzed after 72 h of storage at 7 degrees C. Furthermore, a rating test was performed to determine the degree of liking of color, taste, creaminess, appearance, and overall acceptability. The data showed that the samples were stable against gravity and storage. The models developed by RSM adequately described the creaminess, taste, and appearance of the emulsions. The response surface of the desirability function was used successfully in the optimization of the sensory properties of dairy-free emulsions, suggesting that a product with 30.35% GJ and 3% SP was the best combination of these components. The optimized sample presented suitable sensory properties, in addition to being a source of dietary fiber, iron, copper, and ascorbic acid.

Pharmacokinetics of tetracycline in plasma, synovial fluid and milk using single intravenous and single intravenous regional doses in dairy cattle with papillomatous digital dermatitis

The purpose of this study was to compare the pharmacokinetics of tetracycline in plasma, synovial fluid, and milk following either a single systemic intravenous (i.v.) injection or a single i.v. regional antibiosis (IVRA) administration of tetracycline hydrochloride to dairy cattle with papillomatous digital dermatitis (PDD). To this end, plasma and synovial fluid tetracycline concentrations were compared with the minimal inhibitory concentration (MIC) values of the major bacteria, which are known to cause digital diseases and thus assess its efficacy in PDD. Residual tetracycline concentrations in milk from cows treated by both methods were also determined. Twelve Holstein cows with various stages of PDD were randomly assigned to two groups of six animals. Group 1 received a single systemic i.v. injection of 10 mg/kg of tetracycline hydrochloride. Group 2 received 1000 mg of tetracycline hydrochloride by IVRA of the affected limb. Blood, synovial fluid and milk samples were taken prior to tetracycline administration (time 0 control), and then at 22, 45 and 82 min, and 2, 3, 4, 6, 8, 12, 24, 48, 72, 96, and 120 h following drug administration. Tetracycline concentrations were determined by high-performance liquid chromatography. Mean tetracycline plasma and milk concentrations in Group 1 were higher than Group 2. The opposite was observed for synovial fluid concentrations. Group 2 synovial fluid concentrations were higher than the MIC value over 24 h for the bacteria most frequently responsible for claw disease. Compared with i.v. administration, IVRA administration of tetracycline produced very high synovial fluid and low plasma and milk concentrations.

Chemical analysis of dairy cattle feed from Brazil

The bovine dairy cattle demand diets of high nutritional value being essential to know chemical composition of feed supplied to cows to achieve high levels of quality, safety and productivity of milk. Different roughages and concentrates from Minas Gerais and Rio Grande do Sul states, Brazil, were analyzed by instrumental neutron activation analysis (INAA) and inductively coupled plasma mass spectrometry (ICP-MS). Concentrate and roughage samples were differentiated by mass fractions of As, Ba, Mg, P, Rb and Sr. Samples of concentrate from both origins were differentiated by mass fractions of As, Cd, Co, Cr, Cs, Ni and Rb.

Eco-efficiency for the Dairy Processing Industry - Fact Sheet Sumary

This Toolkit was developed for the Australian dairy processing industry on behalf of Dairy Australia. At the conclusion of the project, industry participants gained exclusive access to a comprehensive Eco-Efficiency Manual, which outlined many of the opportunities available to the industry. Summary fact sheets were also prepared as publicly available resources and these are available for download below

Eco-efficiency for the Dairy Processing Industry

This manual has been developed to help the Australian dairy processing industry increase its competitiveness through increased awareness and uptake of eco-efficiency. The manual seeks to consolidate and build on existing knowledge, accumulated through projects and initiatives that the industry has previously undertaken to improve its use of raw materials and resources and reduce the generation of wastes. Where there is an existing comprehensive report or publication, the manual refers to this for further information. Eco-efficiency is about improving environmental performance to become more efficient and profitable. It is about producing more with less. It involves applying strategies that will not only ensure efficient use of resources and reduction in waste, but will also reduce costs. This chapter outlines the environmental challenges faced by Australian dairy processors. The manual explores opportunities for reducing environmental impacts in relation to water, energy, product yield, solid and liquid waste reduction and chemical use.

Identification of physiologically functional peptides in dairy products

A wide range of peptides produced from milk proteins have been demonstrated to produce a physiological response in model systems. These peptides may be released from intact proteins in the gastrointestinal tract by proteolytic digestion, but are also present in fermented products such as cheese and yogurt, as a result of the action of inherent proteases, such as plasmin, and/or bacterial proteases released by the starter culture. This study investigated the presence of peptides, previously reported to have bioactive properties, in commercially available yogurts and cheeses.