The effect of different protectants and the impact of the initial cell density on the viability of Lactococcus lactis Sr. 3.54 subjected to freeze-thawing and freezedrying was studied. Several additives were tested as protective agents against freezing and drying injuries. Maximum viability of the cells after freeze-thawing was obtained with sucrose and skim milk mixtures as protective agents (...

Two trials were conducted to determine the replacement nutritive value of dried skim milk for growing-finishing pigs. In a three-phase feeding trial, 180 growing composite barrows (40.8 ± 2.9 kg BW) were allotted to three dietary treatments. Each phase lasted 28 d. Treatment 1 comprised a basal corn–soybean meal diet supplemented with crystalline AA to contain true ileal digestible concentratio...

Freeze-drying is a common preservation technology in the pharmaceutical industry. Various studies have investigated the effect of different cryoprotectants on probiotics during freeze-drying. However, information on the effect of cryoprotectants on the stability of some Lactobacillus strains during freeze-drying seems scarce. Therefore, the aim of the present study was to establish production m...

The aim of study to assess the shelf life chicken meatballs made with or without incorporation whey protein concentrate and skim milk powder at refrigeration temperature (4±1°C). During storage moisture, fat declined significantly while pH, TBA, Tyrosine values increased significantly. sensory scores for all attributes progress but products were acceptable up 20th day storage. Similarly, total ...

It is now generally recognized that the high incidence of kwashiorkor in children in India and certain other Asian countries, in Africa and in Latin America is the result of severe deficiency of protein in the diet (Trowell, Davies & Dean, 1954; Autret & BChar, 1954; Gopalan & Ramalingaswami, 1955; Brock & Autret, 1952). The diets consumed by children in these countries consist predominantly of...

in fermented products containing bifidobacteria, factors such as organic acid concentration and b-galactosidase activity are important in the development of flavor and texture of final products. both the process conditions and medium components have significant effects on fluctuation of such factors. the effects of whey permeate powder and yeast extract concentrations, as nitrogen sources was i...

Fatty acids and monoglycerides were evaluated in brain heart infusion broth and in milk for antimicrobial activity against the Scott A strain of Listeria monocytogenes. C12:0, C18:3, and glyceryl monolaurate (monolaurin) had the strongest activity in brain heart infusion broth and were bactericidal at 10 to 20 micrograms/ml, whereas potassium (K)-conjugated linoleic acids and C18:2 were bacteri...

A preparative isoelectric focusing (IEF) method was applied to separate skim milk proteins using the Rotofor device in a pH 3-10 gradient containing 4 M urealI % triton X-I 00. Each ofthe 20 fractions obtainedfrom the Rotofor device was then analyzed by polyacrylamide gel electrophoresis (PAGE). Both ureaPAGE and SDS-PAGE were used to separate purified caseins and skim milk resulting in compara...

OBJECTIVE Dietary guidance emphasizes plain low-fat and skim milk over whole, reduced-fat, and flavored milk (milk eligible for replacement [MER]). The objective of this study was to evaluate the population-level impact of such a change on energy, macronutrient and nutrient intakes, and diet cost. DESIGN Cross-sectional modeling study. SETTING Data from the 2001-2002 and 2003-2004 National ...