Effect of somatic cell counts on lipolysis, proteolysis and apparent viscosity of UHT milk during storage

In this work, lipolysis, proteolysis and viscosity of ultra-high temperature (UHT) milk containing different somatic cell counts (SCC) were investigated. UHT milks were analysed on days 8, 30, 60, 90 and 120 of storage. Lipolysis as measured by free fatty acids increase, casein degradation and viscosity of UHT milk were not affected by SCC but increased during storage. A negative relationship was observed between SCC and casein as a percentage of true protein on the 120th day of storage, hence indicating that high SCC increases the proteolysis of UHT milk by the end of its shelf life.

Qualidade microbiológica de leite UHT caprino: pesquisa de bactérias dos gêneros Staphylococcus, Bacillus e Clostridium

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Curcumin-supplemented yoghurt improves physiological and biochemical markers of experimental diabetes

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Evolução do índice proteolítico e do comportamento reológico durante a vida de prateleira de leite UAT/UHT

A proteólise do leite UAT/UHT durante a estocagem à temperatura ambiente é um dos fatores limitantes de sua vida de prateleira. Neste trabalho, dois lotes de leite cru contendo 10 amostras cada e, posteriormente ao processamento, dois lotes de leite UAT/UHT contendo 25 amostras cada foram colhidos em um laticínio para a contagem de microrganismos psicrotróficos (leite cru) e para o estudo do comportamento reológico e o índice proteolítico (leite UAT/UHT durante 120 dias de estocagem). Para a contagem de microrganismos psicrotróficos, foi utilizada a técnica da contagem padrão em placas. Para a determinação do índice proteolítico, foi determinada a presença de glicomacropeptídeo livre por espectrofotometria a 470 nm. A determinação dos parâmetros reológicos foi efetuada à temperatura ambiente, em quintuplicata em um reômetro de cone e placa. Houve aumento da proteólise no decorrer do armazenamento e aumento da viscosidade aparente após 60 dias de estocagem, provavelmente relacionados à presença de proteases de bactérias psicrotróficas do leite cru.

Isoflavone-supplemented soy yoghurt associated with resistive physical exercise increase bone mineral density of ovariectomized rats

Objective: To determine the effects produced by the ingestion of a fermented soy product (soy yoghurt), supplemented with isoflavones and associated with a resistive exercise program, on the bone metabolism of mature ovariectomized (Ovx) and sham-ovariectomized (sham-Ovx) rats.Methods: A total of 56 rats were used. They were divided into 2 sedentary control groups, the Ovx control group (C-Ovx) and the sham-Ovx control group (C-Sovx), each with 7 sedentary animals, and 2 treated groups, Ovx and sham-Ovx, with 21 animals each. These two treated groups were subdivided into three subgroups of seven animals each, which received the following treatments: consuming the soy yoghurt + sedentary, only subjected to resistive exercise, and consuming the soy yoghurt + resistive exercise. Both the program of resistive exercise and the consumption of soy yoghurt (at 3 mL/(kg body weight day)) continued for 12 weeks. The soy yoghurt was supplemented with isoflavones at 50 mg/100 g of product. The animals were sacrificed and their right-side femurs and tibias removed and assessed for bone mineral density (BMD). The alkaline phosphatase activity (AP) was determined in the blood serum.Results: There was a significant increase in both femur and tibia BMD values and in serum alkaline phosphatase activity in all the treated subgroups, compared with the control groups (p < 0.05).Conclusion: the ingestion of the soy yoghurt supplemented with isoflavones was capable of preventing a loss of bone mass in Ovx rats and of increasing bone mass in sham rats, whilst the resistive exercise program was effective in augmenting the bone mass in sham and Ovx rats. (c) 2007 Elsevier B.V.. All rights reserved.

Avaliação microbiológica e físico-química de leites uht produzidos no Estado do Paraná - Brasil

The present work analyzed 150 UHT whole milk samples from three different brands, commercialized in city of Palotina (Paraná, Brazil), between October of 2004 and February of 2005. Mesophilic aerobic bacteria counting results were compared to the Agriculture Ministry of Brazil official standards (RTIQ) for UHT milk. 36 (24%) of the sample presented higher mesophilic bacteria counting according to the standards. Also, were proceeded physic-chemical analyses of those samples. 7.3% of the acidity results, 29% of crude fat and 50.7% of dry matter without fat were disagreeing to RTIQ. All samples accorded to the standards for cryoscopy and alcohol stability tests.

Optimization of a synbiotic formulation of soy yoghurt containing yacon extract by response surface methodology

A synbiotic yoghurt based on a combination of soymilk and yacon water extract (from yacon root tubers) was developed as a novel food product fermented with a probiotic culture of Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti 4l6. Response surface methodology (RSM) was used to optimize the independent variables soymilk protein concentration and percentage of yacon extract in the formulation through a Central Composite Rotatable Design (CCRD), consisting of a 22 factorial design with two levels (-1, +1), two central points (0) and four axial points (± a, 0) (0, ± α). The responses were assessed by consumer acceptance tests. The optimization indicated that a formulation with a soymilk protein concentration of 1.74g/L and 25.86% of yacon extract gave the best average values, 5.91 for the taste and 6.00 for the overall impression responses. The formulation with 40% of yacon extract and the same concentration of soymilk protein achieved similar acceptance values: taste (5.94) and overall impression (5.87), however, with the extra yacon, it probably had a greater content of prebiotic fructooligosaccharides. Consequently, both formulations may give useful functional foods, with sensory properties comparable with those of soy yoghurt (control formulation). Copyright © 2010 by New Century Health Publishers.

Nutritional evaluation of soy yoghurt in comparison to soymilk and commercial milk yoghurt. Effect of fermentation on soy protein

Soymilk was fermented using Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The soy yoghurt produced was evaluated in comparison to soymilk and commercial milk yoghurt by biological evaluation, rat growth, nitrogen balance assays and microbiological methods. Trypsin inhibitor activity and chemical composition were also determined for all samples. For the soy yoghurt, the growth and nitrogen balance values were not different from the control diet, but the nitrogen balance values were higher than for the soymilk, without significant difference in terms of growth assays. Compared to the commercial yoghurt, Net Protein Ratio and Nitrogen Utilization values were lower, but the Protein Efficiency Ratio, Biological Value and Net Protein Utilization values were equivalent, and for digestibility assays the best results were obtained with the soy yoghurt. The results indicated that soy yoghurt represents a good protein alternative to milk yoghurt and casein. The protein quality of soymilk evidently increased during the fermentation process using Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, including a reduction in trypsin inhibitor levels of about 30%.

Effect of soybean yoghurt supplemented with isoflavones on the haemolytic activity of serum complement in mice with experimental lung metastasis of murine mammary and pulmonary adenocarcinoma

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

[Does yoghurt gnaw at cardiac valves?]

A 22-year-old man with pre-existing aortic valve disease contracted acute lactobacillus endocarditis six weeks after a dental procedure despite adequate prophylaxis. We discuss the limitations of prophylaxis for infective endocarditis in use until the end of 2008 and describe the new updated guidelines. We also explain the treatment of lactobacillus endocarditis and speculate on possible health risks of the increasing use of lactobacillus-containing dairy products, especially in immune-compromised patients.

A systematic evaluation of the Zr-in-rutile thermometer in ultra-high temperature (UHT) rocks

The Zr-in-rutile geothermometer is potentially a widely applicable tool to estimate peak metamorphic temperatures in rocks from diverse geological settings. In order to evaluate its usefulness and reliability to record and preserve high temperatures in granulite facies rocks, rutile from UHT rocks was investigated to assess different mechanisms of Zr (re-)distribution following cooling from high temperature. Granulite facies paragneisses from the lowermost part of the Ivrea Zone, Italy, incorporated as thin sheets into the extensive basaltic body of the Mafic Complex were selected for this study. The results show that Zr-in-rutile thermometry, if properly applied, is well suited to identify and study UHT terranes as it preserves a record of temperatures up to 1190 °C, although the thermometer is susceptible to partial post-peak metamorphic resetting by Zr diffusion. Texturally homogeneous rutile grains preserve Zr concentrations corresponding to temperatures of prograde rutile growth. Diverse rutile textures and relationships between some rutile host grains and included or adjacent Zr-bearing phases bear testimony to varying mechanisms of partial redistribution and resetting of Zr in rutile during cooling and link Zr-in-rutile temperatures to different steps of the metamorphic evolution. Rutile grains that equilibrated their Zr concentrations at temperatures above 1070 °C (i.e. 1.1 wt% Zr) could not retain all Zr in the rutile structure during cooling and exsolved baddeleyite (ZrO2). By subsequent reaction of baddeleyite exsolution lamellae with SiO2, zircon needles formed before the system finally closed at 650–700 °C without significant net loss of Zr from the whole host rutile grain. By reintegration of zircon exsolution needles, peak metamorphic temperatures of up to 1190 °C are derived for the studied rocks, which demonstrates the suitability of this solution thermometer to record UHT conditions and also confirms the extraordinary geological setting of the lowermost part of the Ivrea Zone.

Ueber die Bacillen der Yoghurt-Milch.

Inaug.-diss. - Hannover, 1913.