Life Sciences Commons^™

Vibmilk: Non-Intrusive Milk Spoilage Detection Via Smartphone Vibration, Yuezhong Wu, Wei Song, Yanxiang Wang, Dong Ma, Weitao Xu, Mahbub Hassan, Wen Hu

Research Collection School Of Computing and Information Systems

Quantifying the chemical process of milk spoilage is challenging due to the need for bulky, expensive equipment that is not user-friendly for milk producers or customers. This lack of a convenient and accurate milk spoilage detection system can cause two significant issues. First, people who consume spoiled milk may experience serious health problems. Secondly, milk manufacturers typically provide a “best before” date to indicate freshness, but this date only shows the highest quality of the milk, not the last day it can be safely consumed, leading to significant milk waste. A practical and efficient solution to this problem is proposed …

Development Of Halalan Tayyiban Plant-Based Cheese Formulations, Hasna B. Mazalana, Mas M. Rambli, Syazana A. Lim, Beston F. Nore

ASEAN Journal on Science and Technology for Development

The worldwide cheese production is dominated by animal milk sources with various industrial procedures, including animal rennet. There is a need to diversify the animal-based dairy products into plant-based one, not only to nurture the halalan tayyiban concept for Muslims, but also to accommodate the dietary restriction of some consumers. The objective of this work is to formulate a cheese type derived from plant-based milk with permissible ingredients to create a product for Muslim and non-Muslim consumers. In this study, we explored the use of conventional and non-conventional cheese-making procedures. A total of four experimental formulations (EF1-4) combinations were conducted …

Application Of Flow Cytometry In Microbial Detection Of Dairy Products, Qi Yan, You Chun-Ping

Food and Machinery

The principles and structures of flow cytometer, the methods and applications of flow cytometry in microbial detection of dairy products were introduced in this review, and the future research direction was prospected.

Determination Of Eight Kinds Of Insecticides In Dairy Products By Dispersed Solid Phase Extraction-Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry, Yan Wan-Ying, He Min-Heng, Wen Heng, Liu Zhi-Peng, Yu Zhi-Cong

Food and Machinery

Objective: To detect eight kinds of insecticides in dairy products (pure milk, fermented milk, milk powder) rapidly. Methods: A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method based on dispersive solid phase extraction pre-treatment technology was established. The samples were extracted with acetonitrile-acetone solution (V_acetonitrile∶V_acetone=80∶20) in ultrasonic way, and the extraction solution was purified by Florisil, primary secondary amine and anhydrous MgSO₄.After purification, the samples were analyzed by HPLC-MS/MS qualitatively and quantitatively in multi reaction monitoring (MRM) mode. Results: The correlation coefficient (r) of fenamiphos, imidacloprid, spinosad, dinotefuran, emamectin benzoate, methomyl, …

Healthcare Professionals’ Perceptions Regarding The Nutrition Of Dairy And Plant-Based Dairy Alternatives, Bridget Clark

Graduate College Dissertations and Theses

Plant-based (PB) dietary patterns have seen an upsurge in popularity over the past two decades. With this, has come an increase in consumption of PB alternatives to animal food products, including alternatives to dairy. However, because PB dairy alternatives are nutritionally different from dairy, there is concern that consumers of these products may unknowingly fall short on essential nutrients in their diet. Healthcare providers are key sources of nutrition information for U.S. consumers. This work examined U.S. healthcare professionals’ beliefs and recommendations regarding dairy and PB dairy alternatives. Two methods were used: (1) analysis of all public comments submitted the …

Islands In A Sea Of Aaruul: Globalization And Mongolian Cheesemakers, Pearse Anderson

Independent Study Project (ISP) Collection

Despite being a sparsely-populated country with less than 2% of its land arable, Mongolia has developed a rich and complex food culture, notably for its meat and dairy products, which could soon be at an historic high thanks to the tens of millions of animals on Mongolian pastureland. Many Mongolians and non-Mongolians view the countryside as a sea of milk that is currently being underutilized for economic exploitation. Various projects, whether funded and organized by international NGOs, the Mongolian government, or private companies, have tried to use Mongolian’s dairy resources to fill Mongolian demand, with more recent private ventures also …

Fatty Acid Biomarkers Of Dairy Fat Consumption And Incidence Of Type 2 Diabetes: A Pooled Analysis Of Prospective Cohort Studies, Fumiaki Imamura, Amanda Fretts, Matti Marklund, Andres V. Ardisson Korat, Wei-Sin Yang, Maria Lankinen, Waqas Qureshi, Catherine Helmer, Tzu-An Chen, Kerry Wong, Julie K. Bassett, Rachel Murphy, Nathan L. Tintle, Chaoyu Ian Yu, Ingeborg A. Brouwer, Kuo-Liong Chien, Alexis C. Frazier-Wood, Liana C. Del Gobbo, Luc Djousse, Johanna M. Geleijnse, Graham G. Giles, Janette De Goede, Vilmunder Gudnason, William S. Harris, Allison Hodge, Frank Hu, Interact Consortium, Albert Koulman, Markku Laakso, Lars Lind, Hung-Ju Lin, Barbara Mcknight, Kalina Rajaobelina, Ulf Riserus, Jennifer G. Robinson, Cecilia Samieri, David S. Siscovick, Sabita S. Soedamah-Muthu, Nona Sotoodehnia, Qi Sun, Michael Y. Tsai, Matti Uusitupa, Lynne E. Wageknecht, Nick J. Wareham, Jason Hy Wu, Renata Micha, Nita G. Forouhi, Rozenn N. Lemaitre, Dariush Mozaffarian, Fatty Acids And Outcomes Research Consortium

Faculty Work Comprehensive List

Background

We aimed to investigate prospective associations of circulating or adipose tissue odd-chain fatty acids 15:0 and 17:0 and trans-palmitoleic acid, t16:1n-7, as potential biomarkers of dairy fat intake, with incident type 2 diabetes (T2D).

Methods and findings

Sixteen prospective cohorts from 12 countries (7 from the United States, 7 from Europe, 1 from Australia, 1 from Taiwan) performed new harmonised individual-level analysis for the prospective associations according to a standardised plan. In total, 63,682 participants with a broad range of baseline ages and BMIs and 15,180 incident cases of T2D over the average of 9 years of follow-up were …

Physico-Chemical And Microbiological Quality Changes In Cocoa And Whey Protein Enriched Functional Dairy Drink During Storage, H. R. Gupta, S. K. Kanawjia, M. K. Salooja, Prateek Sharma, Anil Kumar

Nutrition, Dietetics, and Food Sciences Faculty Publications

Cocoa and whey protein enriched functional dairy drink was subjected to storage studies at refrigeration temperature 4±1°C in the present study. The samples were studied for microbial and physicochemical tests during storage. The results in this study suggest that the product can be stored upto 18 days at 4±1°C. A decrease in pH from 7.01 to 6.49 for whey protein enriched product and from 6.94 to 6.41 in case of cocoa & whey protein enriched product was observed at the end of shelf life. The FFA increased from 0.72 to 1.46 meq./ml at the end of shelf life of 18 …

Storage Induced Changes In Sensory Characteristics And Viscosity Of Cocoa And Whey Protein Enriched Functional Dairy Drink, H. R. Gupta, S. K. Kanawjia, M. K. Saluja, Prateek Sharma

Nutrition, Dietetics, and Food Sciences Faculty Publications

The functional dairy drink product developed in the present study was packaged in LDPE pouches stored at refrigeration temperature 4±1°C. The results of storage studies depict that the product can be stored upto 18 days at 4±1°C without significantly affecting its sensory qualities. Overall acceptability scores decreased from initial 93.0 to 69.2 after 18 days of storage at 4±1°C for the drink enriched with whey protein; for the drink enriched with whey protein and cocoa, the scores decreased from 93.4 to 72.4. The consistency score of the product decreased from 27.5 to 19.5 for whey protein enhanced drink and from …

Development And Validation Of Gas Chromatographic Methods For Free Fatty Acid Determination In Dairy Products, David Mannion

Theses

Quantification of free fatty acids (FFA) in dairy products by gas chromatography flame ion'^ation detection is an important requirement for qua'ity, research, nutritional, authenticity and legislative purposes. Common procedures are typically variants of either the fatty acid methyl esterification (FAME) or direct on-column injection methods developed more than two decades ago. This study involved the development of an alternative novel derivatization method using butylation, incorporating automation, reducing solvent usage that is applicable for a wide range of dairy products. The accuracy, precision, linearity, limits of detection and limits of quantification of all three methods were assessed for the quantification of …

The Relationship Between Dairy Product Consumption And Cognitive Performance In A Group Of Community-Dwelling Healthy Older Adults, Mariam R. Ismail

Electronic Thesis and Dissertation Repository

Dietary intake is one of the modifiable factors that may affect older adults’ cognitive function in their later years. Very little research has considered the potential role of dairy products on cognitive function. The aim of the present study was twofold: first, to investigate whether there is a difference in cognitive performance between older adults who consumed the recommended amount of dairy products (3 servings per day) and individuals who consumed less than the recommended amount (1 or 2 servings per day); second, to examine whether there is an association between the nutrients contained in the dairy products and cognitive …

The Effects Of Leucine And Dairy Products On Adipose Tissue Inflammation: The Role Of Adipocyte Derived Microvesicles, Benjamin Jones Curry

Doctoral Dissertations

Obesity is characterized by chronic oxidative and inflammatory stress, and adipose tissue is a significant source of inflammatory cytokines. Previous studies demonstrated that dairy products (rich in calcium and leucine) can alleviate obesity-associated inflammatory stress through suppression of 1, 25-dihydroxycholecalciferol (calcitriol) with calcium and the high leucine content in dairy. We have also shown leucine treatment increases anti-inflammatory adiponectin expression and decreases pro-inflammatory cytokines TNF-a [alpha], MCP-1, and IL-6 expression in adipocytes. Therefore, we sought to determine if these alterations in inflammatory cytokine production could have a functional effect on the inflammatory process, specifically monocyte – endothelial cell adhesion as …

Kinetics Of Various Chemical Changes During Storage Of Processed Cheese, H. R. Gupta, K. L. Arora, Prateek Sharma, S. K. Kanawjia

Nutrition, Dietetics, and Food Sciences Faculty Publications

Three batches of processed cheese (PC) were manufactured by the standard procedure and packed aseptically in polystyrene (Sunpet) pet jars with screw cap of about 200 g capacity and stored at 5, 30 and, 45°C. The PC samples were analysed for proximate composition, selected physico-chemical characteristics and sensory attributes at intervals of 7 days for the product stored at 5°C upto 56 days, 3 days for the product stored at 30°C upto 6 days and 24 days at 45°C till the sample became organoleptically unacceptable. The results revealed that 30°C was conducive for mold growth, due to which the product …

An Analysis Of Import Demand For Dairy Products In Turkey, Osman Karkacier

Turkish Journal of Agriculture and Forestry

This study analyzes the impacts of economic factors on import demand for dairy products. The import demand pattern for dairy products in Turkey is influenced by changes in the world's dairy products market and government livestock programs and policies. Turkey's import demand for dairy products is specified as a function of domestic prices, GNP (Gross National Product) per capita, lagged imports, Turkish Lira-US Dollar exchange rate and trend factor. Regression analysis was employed to estimate equation parameters. Analysis was based on annual data for 1982-1997. Turkey's import demand for dairy products were influenced mostly by GNP per capita, domestic prices …

Practical Aspects Of Electron Microscopy In Dairy Research, Miloslav Kalab

Food Structure

Milk products are based mostly on casein micelles, fat globules, and whey proteins. The former two constituents are corpuscular and whey proteins become corpuscular when coagulated. Structural changes in these basic constituents during processing have been studied by electron microscopy. This review discusses the structures of yoghurt, curd, cheeses (hard cheeses, mould-ripened cheeses, cream cheeses, and process cheese), cream, milk powders, and nontraditional dairy products. Defects and deviations from traditional structures of these products are explained where the causes are known. Examples of such causes are foaming of milk, presence of unusual ingredients (bacterial polysaccharides, whey protein concentrates), and alterations …

An Apparatus For A New Microcube Encapsulation Of Fluid Milk In Preparation For Transmission Electron Microscopy, M. C. Alleyne, D. J. Mcmahon, N. N. Youssef, S. Hekmat

Food Structure

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 0.5 mm walls around the samples. The embedded material (milk, buttermilk, yogurt, etc.) is fixed, dehydrated , and embedded in a resin for transmission electron microscopy. The procedure is simpler, and more versatile, reliable, and reproducible …

G90-966 Choosing And Using Cheese, Scottie Misner

University of Nebraska-Lincoln Extension: Historical Materials

This guide discusses kinds of cheese, food values found in cheese, uses for cheese, how to cook with and buy cheese, and the care and storage of cheese. A cheese lover's guide and recipe are included.

Cheese has been an important food for centuries and is still widely used in various parts of the world. Many varieties have been developed, each with its own special flavor. The wide range in price, excellent food value and good keeping quality make it easy to use cheese often in planning nutritious meals.

G74-449 Making Yogurt At Home, Robert W. Hutkins, Susan Sumner

University of Nebraska-Lincoln Extension: Historical Materials

Information on and instructions for making yogurt are included here.

Yogurt is a tangy, nutritionally excellent dairy product that can be made at home. The milk used contains a higher concentration of solids than normal milk. By increasing the solids content of the milk, a firm, rather than soft, end product results. Addition of nonfat dry milk (NFDM) is the easiest at-home method for doing this.

Yogurt is made by inoculating certain bacteria (starter culture), usually Streptococcus thermophilus and Lactobacillus bulgaricus, into milk. After inoculation, the milk is incubated at approximately 110°F ± 5°F until firm; the milk is coagulated …

Rb31-258 The Contribution Fo Nebraska Farm Women To Family Income Through Poultry And Dairy Products, M. Ruth Clark

University of Nebraska-Lincoln Extension: Historical Materials

This investigation was made in 1929-1930 for the purpose of studying the activities of Nebraska farm women in the raising of poultry and in the care of dairy products, to discover whether or not such activities resulted in a contribution to the family income. With this in view, a group of women were asked to keep records for one year (from April 1, 1929 to March 31, 1930) of the value and amount of dairy and poultry products sold or used, of all expense incurred in production, and of the time spent both by the homemaker herself and by all …