Increase in demand for milk and their products many dairies of different sizes have come up in different places. The dairy industry involves processing raw milk into products such as consumer milk, butter, cheese, yogurt, condensed milk, dried milk (milk powder), and ice cream, using processes such as chilling, pasteurization, and homogenization. The typical by-products of milk are buttermilk, ...

Rat liver cytosol and buttermilk xanthine oxidase both converted 7-deoxypyrromycinone, the 7-deoxyaglycone of marcellomycin, a new anthracycline antibiotic, to a nonfluorescent compound under anaerobic conditions and in the presence of an electron donor. Reduced nicotinamide adenine dinucleotide and reduced nicotinamide adenine dinucleotide phosphate were equally effective electron donors for l...

Surface properties of bacteria are determined by the molecular composition of the cell wall and they are important for interactions of cells with their environment. Well-known examples of bacterial interactions with surfaces are biofilm formation and the fermentation of solid materials like food and feed. Lactococcus lactis is broadly used for the fermentation of cheese and buttermilk and it is...

A simple apparatus has been developed for a new "microcube" encapsulation of fluid milk samples in their prefixation preparation for electron microscopy. The new technique is based on making cubic wells in an agar gel layer, filling them with fluid milk samples, and sealing them with another agar gel layer . The individual wells are then separated by cutting from the initial block, providing 0....

Lactic acid bacteria are widely used throughout the world, empirically or deliberately, in the manufacturing of several food and feed stuffs, including milk products (such as cheese, butter, yoghurt, buttermilk, etc.), fermented vegetables (pickles, olives and sauerkraut), sausages, sourdough bread and silage, due to their ability to convert sugars into lactic acid. Of these, dairy products are...

With abnoormal putrefaction, the stools become very foul anid loose. Casein curds may be found as large as a small bean, tough, and insoluble in acetic acid and ether. It cannot be over-emphasized, however, that such curds are exceedinigly rare, and that the small curds which are found in the stools are composed not of proteini but of fat. Of course, the "mixed" type of stools, with one or othe...

Gravimetric fat data were obtained for a wide range of dairy products with fat contents ranging from 0.5 to 83% using pressurized solvent extraction at elevated temperatures and pressure (80-120 degrees C; 10.3 MPa). Extraction performance was sensitive to solvent composition, temperature, and sample matrix. By optimizing solvent mixtures, sample-solvent contact times of 8-10 min were sufficien...