Infant milk formula manufacture: process and compositional interactions in high dry matter wet-mixes

Infant milk formula (IMF) is fortified milk with composition based on the nutrient content in human mother's milk, 0 to 6 months postpartum. Extensive medical and clinical research has led to advances in the nutritional quality of infant formula; however, relatively few studies have focused on interactions between nutrients and the manufacturing process. The objective of this research was to investigate the impact of composition and processing parameters on physical behaviour of high dry matter (DM) IMF systems with a view to designing more sustainable manufacturing processes. The study showed that commercial IMF, with similar compositions, manufactured by different processes, had markedly different physical properties in dehydrated or reconstituted state. Commercial products made with hydrolysed protein were more heat stable compared to products made with intact protein, however, emulsion quality was compromised. Heat-induced denaturation of whey proteins resulted in increased viscosity of wet-mixes, an effect that was dependant on both whey concentration and interactions with lactose and caseins. Expanding on fundamental laboratory studies, a novel high velocity steam injection process was developed whereby high DM (60%) wet-mixes with lower denaturation/viscosity compared to conventional processes could be achieved; powders produced using this process were of similar quality to those manufactured conventionally. Hydrolysed proteins were also shown to be an effective way of reducing viscosity in heat-treated high DM wet-mixes. In particular, using a whey protein concentrate whereby β-Lactoglobulin was selectively hydrolysed, i.e., α-Lactalbumin remained intact, reduced viscosity of wet-mixes during processing while still providing good emulsification. The thesis provides new insights into interactions between nutrients and/or processing which influence physical stability of IMF both in concentrated liquid and powdered form. The outcomes of the work have applications in such areas as; increasing the DM content of spray drier feeds in order to save energy, and, controlling final powder quality.

Contamination of farmed gilthead sea bream (Sparus aurata, Linnaeus, 1758) by the parasite Amyloodinium ocellatum: a proteomic approach

Dissertação de mestrado, Aquacultura e Pescas, Faculdade de Ciências e Tecnologia, Uniersidade do Algarve, 2015

Biochemical and molecular characterization of pathogenic vibrios from hatcheries and aquaculture farms

Vibrio are important during hatchery rearing. aquaculture phase and post-harvest quality of shrimps. Vibrio spp are of concern to shrimp farmers and hatchery operators because certain species can cause Vibriosis. Vibrio species are of concern to humans because certain species cause serious diseases.With the progress in aquaculture, intensive systems used for shrimp aquaculture create an artificial environment that increases bacterial growth. To maintain the productivity of such an intensive aquaculture, high inputs of fish protein have to be employed for feeding together with high levels of water exchange and the massive use of antibiotics/ probiotics / chemicals. It seems that the combination of these conditions favours the proliferation of vibrios and enhances their virulence and disease prevalence. The risk of a microbial infection is high, mainly at larval stages. The effect and severity are related to Vibrio species and dose, water, feed, shrimp quality and aquaculture management.Consumption of seafood can occasionally result in food-bome illnesses due to the proliferation of indigenous pathogens like Vibrio.Of the l2 pathogenic Vibrio species, 8 species are known to be directly food associated. Strict quality guidelines have been laid by the importing nations, for the food products that enter their markets. The microbiological quality requirement for export of frozen shrimp products is that V.cholerae, V.parahaemolyticus and V. vulnificus should be absent in 25g of the processed shrimp (Export Inspection Council of India, 1995). The mere presence of these pathogenic Vibrios is sufficient for the rejection of the exported product.The export rejections cause serious economic loss to the shrimp industry and might harm the brand image of the shrimp products from the countiy.There is a need for an independent study on the incidence of different pathogenic vibrios in shrimp aquaculture and investigate their biochemical characteristics to have a better understanding about the growth and survival of these organisms in the shrimp aquaculture niche. PCR based methods (conventional PCR, duplex PCR, multiplex-PCR and Real Time PCR) for the detection of the pathogenic Vibrios is important for rapid post-harvest quality assessment. Studies on the genetic heterogeneity among the specific pathogenic vibrio species isolated from shrimp aquaculture system provide; valuable information on the extent of genetic diversity of the pathogenic vibrios, the shrimp aquaculture system.So the present study was undertaken to study the incidence of pathogenic Vibrio spp. in Penaeus monodon shrimp hatcheries and aquaculture farms, to carry out biochemical investigations of the pathogenic Vibrio spp isolated from P. monodon hatchery and. aquaculture environments, to assess the effect of salt (NaCl) on the growth and enzymatic activities of pathogenic Vibrio spp., to study the effect of preservatives, and chemicals on the growth of pathogenic Vibrio spp. and to employ polymerase chain reaction (PCR) methods for the detection of pathogenic V ibrio spp.Samples of water (n=7) and post-larvae (n=7) were obtained from seven Penaeus monodon hatcheries and samples of water (n=5), sediment (n=5) and shrimp (n=5) were obtained from five P. monodon aquaculture farms located on the East Coast of lndia. The microbiological examination of water, sediment, post-larvae and shrimp samples was carried out employing standard methods and by using standard media.The higher bacterial loads were obtained in pond sediments which can be attributed to the accumulation of organic matter at the pond bottom which stimulated bacterial growth.Shrimp head. (4.78 x 105 +/- 3.0 x 104 cfu/g) had relatively higher bacterial load when compared to shrimp muscle 2.7 x 105 +/- 1.95 x 104 cfu/g). ln shrimp hatchery samples, the post-larvae (2.2 x 106 +/- 1.9 x 106 cfu/g) had higher bacterial load than water (5.6 x 103 +/- 3890 cfu/ml).The mean E.coli counts were higher in aquaculture pond sediment (204+/-13 cfu/g) and pond water (124+/-88 cfu/ml). Relatively lower Escherichia coli counts were obtained from shrimp samples (12+/-11 to 16+/-16.7 cfu/g). The presence of E.coli in aquaculture environment might have been from the source water. E.coli was not detected in hatchery waters and post-larvae.

Factors affecting lactoperoxidase activity

The extent to which lactoperoxidase (LP) activity was affected while varying the concentration of various compounds normally present in the reaction medium was investigated. LP activity increased with increasing concentrations of 2,2'-azino-bis-3-ethylbenz-thiazoline-6-sulphonic acid (ABTS) but decreased with increasing thiocyanate concentrations. Maximum activity was at 0.1 mm for peroxide. Activity increased in the presence of lactose, whey protein concentrate, sodium, magnesium and calcium chlorides, but decreased in the presence of casein. Activity was similar in either acetate or phosphate buffers but higher in either citrate or succinate buffers. These compounds influence LP activity and should be considered when optimum activity conditions are being established.

Potential sources of mouth drying in beverages fortified with dairy proteins: a comparison of casein and whey-rich ingredients

Oral nutritional supplement drinks (ONS) are beverages high in dairy proteins that are prescribed to individuals at risk of malnutrition. Consumption of ONS is poor in elderly care facilities, with patients commenting that the sensory attributes of these drinks reduce their enjoyment and willingness to consume. Mouth drying is an attribute of ONS found to build with repeated consumption, which may further limit liking of these products. This study investigated the sources of drying sensations by sequential profiling, with a trained sensory panel rating a range of model milk systems and ONS over repeated sips and during after-effects. Sequential profiling found that fortification of milk with both caseinate and whey protein concentrate significantly increased the perception of mouth drying over repeated consumption, increasing by between 35 and 85% over consumption of 40mL. Enrichment of ONS with either whey protein concentrate or milk protein concentrate to a total protein content of 8.7% (wt/wt) resulted in whey and casein levels of 4.3:4.4% and 1.7:7.0% respectively. The product higher in whey protein was substantially more mouth drying, implying that whey proteins may be the most important contributor to mouth drying in ONS. However, efforts to mask mouth drying of protein-fortified milk by increasing sweetness or fat level were unsuccessful at the levels tested. Increasing the viscosity of protein-fortified milk led to a small but significant reduction in mouth drying. However, this approach was not successful when tested within complete ONS. Further analysis is required into the mechanism of protein-derived mouth drying to mask negative sensations and improve the enjoyment and consumption of protein-rich ONS.

Serum carbon and nitrogen stable isotopes as potential biomarkers of dietary intake and their relation with incident type 2 diabetes: the EPIC-Norfolk study

Background: Stable-isotope ratios of carbon (13C/12C, expressed as δ13C) and nitrogen (15N/14N, or δ15N) have been proposed as potential nutritional biomarkers to distinguish between meat, fish, and plant-based foods. Objective: The objective was to investigate dietary correlates of δ13C and δ15N and examine the association of these biomarkers with incident type 2 diabetes in a prospective study. Design: Serum δ13C and δ15N (‰) were measured by using isotope ratio mass spectrometry in a case-cohort study (n = 476 diabetes cases; n = 718 subcohort) nested within the European Prospective Investigation into Cancer and Nutrition (EPIC)–Norfolk population-based cohort. We examined dietary (food-frequency questionnaire) correlates of δ13C and δ15N in the subcohort. HRs and 95% CIs were estimated by using Prentice-weighted Cox regression. Results: Mean (±SD) δ13C and δ15N were −22.8 ± 0.4‰ and 10.2 ± 0.4‰, respectively, and δ13C (r = 0.22) and δ15N (r = 0.20) were positively correlated (P < 0.001) with fish protein intake. Animal protein was not correlated with δ13C but was significantly correlated with δ15N (dairy protein: r = 0.11; meat protein: r = 0.09; terrestrial animal protein: r = 0.12, P ≤ 0.013). δ13C was inversely associated with diabetes in adjusted analyses (HR per tertile: 0.74; 95% CI: 0.65, 0.83; P-trend < 0.001], whereas δ15N was positively associated (HR: 1.23; 95% CI: 1.09, 1.38; P-trend = 0.001). Conclusions: The isotope ratios δ13C and δ15N may both serve as potential biomarkers of fish protein intake, whereas only δ15N may reflect broader animal-source protein intake in a European population. The inverse association of δ13C but a positive association of δ15N with incident diabetes should be interpreted in the light of knowledge of dietary intake and may assist in identifying dietary components that are associated with health risks and benefits.

Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins

This study aimed to optimize the rheological properties of probiotic yoghurts supplemented with skimmed milk powder (SMP) whey protein concentrate (WPC) and sodium caseinate (Na-Cn) by using an experimental design type simplex-centroid for mixture modeling It Included seven batches/trials three were supplemented with each type of the dairy protein used three corresponding to the binary mixtures and one to the ternary one in order to increase protein concentration in 1 g 100 g(-1) of final product A control experiment was prepared without supplementing the milk base Processed milk bases were fermented at 42 C until pH 4 5 by using a starter culture blend that consisted of Streptococcus thermophilus Lactobacillus delbrueckii subsp bulgaricus and Bifidobacterium (Humans subsp lactis The kinetics of acidification was followed during the fermentation period as well the physico-chemical analyses enumeration of viable bacteria and theological characteristics of the yoghurts Models were adjusted to the results (kinetic responses counts of viable bacteria and theological parameters) through three regression models (linear quadratic and cubic special) applied to mixtures The results showed that the addition of milk proteins affected slightly acidification profile and counts of S thermophilus and B animal`s subsp lactis but it was significant for L delbrueckii subsp bulgaricus Partially-replacing SMP (45 g/100 g) with WPC or Na-Cn simultaneously enhanced the theological properties of probiotic yoghurts taking into account the kinetics of acidification and enumeration of viable bacteria (C) 2010 Elsevier Ltd All rights reserved

Sistema de alimentação de livre escolha com milho em grão ou moído e concentrado proteico para frangos de corte

O experimento teve como objetivo avaliar os sistemas de alimentação convencional ou de livre escolha, utilizando 6 dietas a base de milho em grão ou moído e concentrado protéico sobre o desempenho de frangos de corte do l° ao 45° dia de idade. O delineamento experimental foi inteiramente casualizado em esquema fatorial 6x2 (6 tratamentos e 2 sexos), com 3 repetições de 30 aves. Os tratamentos foram: T1-Milho moído + Concentrado do 1° ao 45° dia, fornecidos misturados; T2-Milho moído + Concentrado do 1° ao 45° dia, fornecidos separados em 2 comedouros; T3- Milho moído + Concentrado, fornecidos misturados, do l° ao 14° dia e do 15° ao 45° dia, milho em grão + concentrado, fornecidos misturados; T4 Milho moído + Concentrado, fornecidos misturados, do 1° ao 14° dia e do 15° ao 45° dia, milho em grão + concentrado, fornecidos separados; T5 - Milho moído + Concentrado, fornecidos misturados do 1° ao 21° dia e do 22° ao 45° dia, milho em grão + concentrado, fornecidos misturados; T6- Milho moído + Concentrado, fornecidos separados, do l ° ao 21° dia e do 22° ao 45° dia, milho em grão + concentrado, fornecidos misturados. Pêlos resultados e condições que realizou-se o presente trabalho conclui-se que: o milho em grão pode ser fornecido a frangos de corte misturado ao concentrado a partir do 15° dia de idade; o milho moído não proporcionou bons resultados de desempenho no programa de alimentação de livre escolha: as aves alimentadas com milho em grão apresentaram maior peso de moela, bem como acumularam mais gordura na carcaça; autilização de milho em grão fornecido junto ao concentrado, embora tenha proporcionado desempenho ligeiramente inferior à ração convencional, pode ser considerado satisfarório, sendo uma alternativa para pequenos produtores avícolas.

Desempenho de bovinos confinados alimentados com dietas à base de farelo de algodão, uréia ou amiréia

O objetivo deste experimento foi avaliar o desempenho de bovinos em confinamento alimentados com rações suplementadas com concentrados protéicos à base de farelo de algodão (AL), uréia (UR) ou amiréia (AM), tendo como volumoso silagem de milho. O confinamento teve duração de 80 dias. As rações foram compostas mantendo a proporção volumoso:concentrado no nível de 63:37, com aproximadamente 13% PB. Não se constataram diferenças quanto ao ganho de peso diário (GDP) durante o período experimental total entre os tratamentos AL, UR ou AM (1,14; 1,17; e 1,23 kg/anim. dia), ou na ingestão de MS em % PV (2,63; 2,60; e 2,60% PV), em g/kg0,75 dia (136,19; 134,74; e 134,81) ou kg/anim. dia (9,42; 9,35; e 9,40), respectivamente. Os valores de ingestão de PB foram de 1,28; 1,24; e 1,34 kg de PB/anim. dia e de 18,54; 17,86; e 19,24 g/kg0,75 dia para os tratamentos AL, UR ou AM, não diferindo entre si. Valores obtidos para conversão alimentar da matéria seca foram de 8,41; 8,01; e 7,67 kg MSI/kg GPD e para conversão protéica, 1,15; 1,06; e 1,09 kg PBI/kg GPD, respectivamente, para os tratamentos AL, UR e AM, que foram semelhantes.

Medidas objetivas das carcaças e composição química do lombo de cordeiros alimentados e terminados com três níveis de proteína bruta em creep feeding

Objetivou-se avaliar o efeito de três níveis de proteína (15, 20 e 25% PB) na ração sobre as medidas objetivas das carcaças e do músculo Longissimus dorsi, os pesos e rendimentos dos cortes, além da composição química e maciez da carne de cordeiros Suffolk alimentados e terminados em creep feeding. Foram utilizados 15 cordeiros inteiros, originados de partos simples, abatidos ao atingirem peso vivo final de 28 kg. As carcaças foram mantidas em câmara de refrigeração a 5ºC, durante 24 horas, para registro das medidas objetivas, realizado após separação dos cortes comerciais, na meia-carcaça esquerda. A área do músculo Longissimus dorsi foi mensurada para determinação da área de olho de lombo (AOL cm²). No lombo esquerdo congelado, realizou-se a análise de composição química e, no direito, também congelado, o teste de maciez peloWarner Bratzler Shear Force. Os níveis de proteína bruta não influenciaram as medidas objetivas de carcaça nem as do músculo Longissimus dorsi. Houve efeito significativo para peso e rendimento da paleta, com superioridade para o tratamento contendo 25% de proteína bruta. Nas análises químicas do músculo Longissimus dorsi, observou-se efeito significativo para extrato etéreo, cinzas e maciez. No sistema de alimentação e terminação de cordeiros Suffolk em creep feeding, a ração formulada com farelo de soja como fonte protéica deve ser balanceada com 25% de proteína bruta por diminuir o teor de gordura e melhorar a maciez da carne e o peso e rendimento da paleta, sem afetar as medidas objetivas da carcaça, os demais pesos e os rendimentos dos cortes.

Daily intake of lactating crossbred cows grazing elephant grass rotationally

O objetivo deste trabalho foi o de estimar o consumo total e o diário de matéria seca do pasto, de vacas mestiças Holandês - Zebu, em piquetes de capim-elefante (Pennisetum purpureum Schum.). Três grupos de 24 vacas foram usados em piquetes (4,5 vacas/ha), pastejados por três dias e submetidos a diferentes períodos de descanso durante dois anos. Os tratamentos consistiram de descansos de 30 dias sem concentrado e 30, 37,5 e 45 dias com a suplementação de 2 kg de concentrado (20,6% de proteína bruta). de julho a outubro, as vacas receberam, como suplementação, cana-de-açúcar mais 1% de uréia. O consumo total de matéria seca foi estimado a partir da digestibilidade in vitro da matéria seca da extrusa e da produção fecal obtida com óxido crômico. Independentemente do tratamento, o consumo total foi 2,7; 2,9 e 2.9±0,03%, e o consumo de matéria seca do pasto foi de 1,9; 2,1 e 2,1±0,03% do peso vivo (p<0,05), respectivamente, no primeiro, segundo e terceiro dia de ocupação do piquete. Somente no verão, o consumo do pasto foi semelhante nos três dias de pastejo. A mistura cana-de-açúcar e uréia substituiu o pasto, principalmente no primeiro dia de pastejo, ocasião em que o consumo do pasto era mais baixo.

Sistemas de Alimentação com Livre Escolha e Semi Livre Escolha para Poedeiras

This research was carried out to verify the ability of laying hens to select food in order to meet their requirements for protein and energy. Ninety-six Hy-Line White laying hens, 45 weeks old, were allotted to a randomized block design with two blocks (two ranges of body weight), four treatments, and three replicates of four hens in each block. The treatments consisted of four different feeding systems: I-Conventional feeding represented by a complete ration composed of 60% ground corn and 40% protein concentrate; 2-Free-choice feeding with ground corn, protein concentrate and oyster shells fed in feeders with three separate compartments; 3-Semi free-choice feeding with whole corn grain, protein concentrate and oyster shells in the same proportion in one feeder; 4-Free-choice feeding with whole corn grain, protein concentrate and oyster shells fed in feeders with three separate compartments. The results indicated that the hens, in spite of age, adapt to different feeding systems, and that they can select feed to meet their nutrient requirements. The semi free-choice and free-choice feeding systems with whole corn grain resulted in the same performance compared to conventional feeding, but shell quality was not improved by oyster shell supplementation. However, the worst performance was with free-choice feeding with ground corn, which indicated that in the free-choice feeding system the use of whole corn grain is recommended.

CAPACIDADE DE ABSORCAO DE AGUA, OLEO E FORMACAO DE ESPUMA DA FARINHA E CONCENTRADO PROTEICO DE FEIJAO-GUANDU (CAJANUS FLAVUS DC.)

Pigeonpea protein concentrate was prepared from full-fat decorticated raw flour. The water holding capacity of pigeonpea flour of decorticated seeds is 75% and its oil absorption capacity a 30%. The water holding capacity of the protein concentrate is three times the dry weight. The oil absorption capacity of the concentrate was 1,29 mL oil/g protein. The whipping capacity of the pigeonpea flour and its protein concentrate were evaluated.

Métodos de coleta de fezes e determinação dos coeficientes de digestibilidade da fração protéica e da energia de alimentos para o pacu, Piaractus mesopotamicus (Holmberg, 1887)

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

Características reológicas e sensoriais de bebidas lácteas funcionais

This research studied the effects of the independent variables whey protein concentrate - WPC (3.0; 3.5; 4.0%), skimmed milk powder - SMP (4.0; 5.0; 6.0%), and isolated soy protein - IPS (1.5; 2.0; 2.5%) on the rheological and sensorial characteristics of functional dairy beverages. In all tests 7% of sucrose was added to the ingredients. The rheological parameters were obtained in duplicate at the temperature of 10° C using a cone and plate rheometer, and fitted to the Power law model. The samples revealed a non-Newtonian fluid behavior both in the upward and downward curves, typical of a tixotropic fluid. The dairy beverages were submitted to a sensory analysis by a group of fifty untrained tasters who used a hedonic scale of nine points, the extremes being 1 - disliked extremely and 9 - liked extremely, in order to evaluate the following parameters: general acceptability; appearance and color; consistency; taste and aroma. The dairy beverage produced with 3% WPC, 6% SMP and 1.5% IPS, (treatment 3), was the one that obtained the best average score for those attributes and was preferred by the tasters. The variables SMP and IPS and the interaction between WPC and SMP presented a positive effect on the sensory consistency attributes: the higher amount of those ingredients in the formula the more the tasters liked the consistency.