Three batches of yogurts were made with soy protein isolate (SPI) supplemented with 2% (S2), 4% (S4) or 6% (S6) of skim milk powder (SMP). The fourth batch (control; S0) was prepared from SPI without SMP supplementation. Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (Lb 11842) and Streptococcus thermophilus ST 1342 (ST 1342) were used as the starter culture. Biotransformation of the inac...

This chapter describes market developments and medium-term projections for world dairy markets the period 2022-31. Projections cover consumption, production, trade prices milk, fresh products, butter, cheese, skim milk powder whole powder. The concludes with a discussion of key risks uncertainties which could have implications over next decade.

The link (or lack of link) between food commodity prices and consumer prices is an important issue not only for academics but also for policymakers. This paper asks how and to what extent changes in food commodity prices spill over to consumer prices, using a new data set for the euro area as well as a new empirical approach. The authors find that there is a statistically significant link betwe...

The purpose of this study was to investigate the potential of bovine colostrum to attenuate postexercise decline in immune function. The authors evaluated the time course of a number of immune variables after short-term intense exercise in 9 male athletes after 10 d of supplementation with either colostrum or skim-milk powder. To increase the stress on the immune system subjects performed a gly...

BACKGROUND The European Union prohibits the use of chloramphenicol (CAP) as a veterinary drug in food-producing animals. Nevertheless, CAP have been detected in milk products (liquid milk and milk powder). Therefore, it is necessary to develop sensitive methods for determining CAP residues in milk powder. OBJECTIVE The aim of this study was to develop and validate a confirmatory method for de...

Blue pea flower (Clitoria ternatea L.) is known as the source of anthocyanin and has potential a natural blue dye. The present study aimed to determine effect additional (BPFE) yogurt from various types milk. used dried flowers, extracted with water in 3:1 (g.L-1) ratio, at extraction condition 60 ˚C 45 minutes. fermentation was processed by adding BPFE (A) liquid skim milk, (B) ultra-high temp...

In the commercial dehydration of raw Kquid skim milk the immediate practical objective is the production of a dry powder that may be conveniently stored and readily transported. The agency of dehydration is heat. In the merchandising of these powders emphasis is placed upon their high nutritive value, particularly as sources of protein, of calcium, and of vitamin G. It is commonly, if tacitly, ...