Dairy Science

Effects Of Refrigeration And Calcium On Whey Protein Aggregation, M. R. Costa, Guillaume Brisson, M. L. Gigante, Phillip S. Tong, Rafael Jiménez-Flores

Abstract of paper presented at the 2007 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.

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Flavor Partition And Fat Reduction In Cheese By Supercritical Fluid Extraction: Processing Variables, Jessica L. Yee, Hany Khalil, Rafael Jiménez-Flores

Dairy Science

Developing low-fat cheese with flavor to match that of full-fat cheese has been a challenge in the dairy industry. The objective of this investigation was to develop lower fat Cheddar and Parmesan grated cheese using supercritical fluid extraction (SFE) and characterize its flavor profile comparative to a full-fat product. Specifically, enabling flavor compound partition between the matrices of cheese and extracted lipids. Carbon dioxide (CO₂) was the supercritical fluid for fat extraction. Extraction took place in a 500 mL SFE vessel using 100 g of grated cheese. Fractional factorial design was utilized to investigate two levels of treatment …

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Influence Of Ph And Heat Treatment Of Whey On The Functional Properties Of Whey Protein Concentrates In Yoghurt, Isabelle Sodini, Jerry Mattas, Phillip S. Tong

Dairy Science

Our aim was to investigate how two conditions of whey processing, pH and heat treatment, affect the physical properties of stirred yoghurts fortified to 45 g protein kg⁻¹ with whey protein concentrates (WPC). Cheddar whey was heated at pH 6.4 or pH 5.8 at 72 °C for 15 s, eventually heated further at 82 or 88 °C for 78 s, ultrafiltered, and spray dried. Resulting WPC contained 38% protein; the denaturation level of the whey protein was 10–53%. There were significant (P

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A Comparative Study Of The Fractionation Of Regular Buttermilk And Whey Buttermilk By Microfiltration, Pierre Morin, Yves Pouliot, Rafael Jiménez-Flores

Dairy Science

The use of a ceramic microfiltration (MF) membrane for the fractionation of buttermilk and whey buttermilk obtained from pilot scale churning of cream and whey cream from industrial sources has been studied. Whey buttermilk contained comparable amounts of phospholipids compared to regular buttermilk but its protein content was lower due to the absence of caseins. However, it was found that lipid content of whey cream did vary significantly between lots resulting in important variations in the fat content of whey buttermilk. A twofold MF concentration of regular buttermilk doubled its phospholipids content whereas that of whey buttermilk was increased by …

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High-Risk Human Papilloma Virus Infection Decreases The Frequency Of Dendritic Langerhans’ Cells In The Human Female Genital Tract, Rafael Jiménez-Flores, Rene Mendez-Cruz, Jorge Ojeda-Ortiz, Rebeca Muñoz-Molina, Oscar Balderas-Carrillo, Maria De La Luz Diaz-Soberanes, Serge Lebecque, Sem Saeland, Adrian Daneri-Navarro, Alejandro Garcia-Carranca, Stephen E. Ullrich, Leopoldo Flores-Romo

Dairy Science

Dendritic cells (DC) are often arranged in planar layers in tissues with high antigenic exposure, such as skin and mucosae. Providing an en face view, this arrangement optimizes in situ analysis regarding morphology (even of individual dendrites), topographic distribution (regular/clustered) and quantification. The few reports on human genital DC usually utilize single markers and conventional sections, restricting immunolabelling only to cell parts sectioned by the cut. To better assess DC in situ, we labelled epithelial sheets, prepared from fresh cervix biopsies, with antibodies to major histocompatibility complex (MHC)-CII, CD1a and Langerin, revealing (with each of these markers) a dense …

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Evaluation Of Adherence Of Bifidobacterium And Lactobacillus Strains To Cell Membranes By Blot Analysis And Optical Tweezers, J. Sharpe, C. Iñiguez, E. Acedo-Félix, Rafael Jiménez-Flores

Dairy Science

Abstract of paper presented at the 2006 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.

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Fatty Acid Composition And Thermal Properties Of Lipid From Milk And Butter From Lactating Holstein Cows Fed A Supplemental Lipid Either High Or Low In Palmitic Acid, M. K. Beam, L. W. Lassonde, B. C. Veltri, S. J. Taylor, Rafael Jiménez-Flores, E. J. Depeters

Dairy Science

Abstract of paper presented at the 2006 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.

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Sensory Evaluation Of A Novel Ingredient Produced From Buttermilk, S. Jinjarak, Pierre Morin, A. Olabi, Rafael Jiménez-Flores

Dairy Science

Abstract of paper presented at the 2006 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.

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Validation Of Ed-Xrf As A Reliable Method For Determining The Mineral Composition Of Skim Milk Powders, Salvador Uson, Chad Immoos, Rafael Jiménez-Flores

Dairy Science

Abstract of paper presented at the 2006 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.

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Correlation Of Dgat1 Genetic Variants With Fat Content In The Cal Poly Herd, S. Henderson, A. Laubscher, Juan F. Medrano, G. Rincon, Rafael Jiménez-Flores

Dairy Science

Abstract of paper presented at the 2006 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.

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Effect Of Processing On The Composition And Structure Of Buttermilk And Of Its Milk Fat Globule Membranes, Pierre Morin, Rafael Jiménez-Flores, Yves Pouliot

Dairy Science

Abstract of paper presented at the 2006 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.

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Physical Properties Of Yogurt Fortified With Various Commercial Whey Protein Concentrates, Isabelle Sodini, John Montella, Phillip S. Tong

Dairy Science

The effects of whey protein concentrates on physical and rheological properties of yogurt were studied. Five commercial whey protein concentrates (340 g kg⁻¹ protein nominal) were used to fortify milk to 45 g protein kg⁻¹. Fermentation was performed with two different starters (ropy and non-ropy). Resulting yogurts were compared with a control yogurt enriched with skim milk powder. The water-holding capacity of the yogurt fortified with skim milk powder was 500 g kg⁻¹ and ranged from 600 to 638 g kg⁻¹ when fortified with whey protein concentrates. Significant rheological differences have been noticed between the …

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Bioguided Processing: A Paradigm Change In Food Production, Robert E. Ward, Heribert J. Watzke, Rafael Jiménez-Flores, J. Bruce German

Dairy Science

The effort to sequence the human genome, and subsequently to make the results publicly available, has created a new paradigm in the biological sciences. Now that we have access to the blueprint of our very structure and those of organisms from viruses to plants to animals, a mechanistic understanding of all the processes involved in our growth and metabolism is possible. Characterization of the genetic differences among us is underway, and should provide the information basis for a new approach to individual health. The challenge to the food industry will be to create product lines that will address individual dietary …

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Determination Of The Sensory Attributes Of Dried Milk Powders And Dairy Ingredients, M. A. Drake, Y. Karagul-Yuceer, K. R. Cadwallader, G. V. Civille, P. S. Tong

Dairy Science

A standardized descriptive language for skim milk powder and dried dairy ingredients was developed. The lexicon was initially identified from a large sample set of dried dairy ingredients (138). A highly trained descriptive panel (n = 14) refined terms and identified references. Dried dairy ingredients (36) were then evaluated using the developed language. Twenty-one descriptors were identified for dried dairy ingredients. Seventeen flavors and tastes were identified in skim milk powders (27) with nine flavors/tastes observed in all skim milk powders. Dried dairy ingredients were differentiated using the language (P

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Effect Of Pore Size And Temperature On The Factionation Of Buttermilk Using Microfiltration, Pierre Morin, Rafael Jiménez-Flores, Yves Pouliot

Dairy Science

Abstract of paper presented at the 2003 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.

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Cheeses From Different Countries Of Latino America, V. Alvarez, Rafael Jiménez-Flores

Dairy Science

Abstract of paper presented at the 2003 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.

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Aerobic Endospore Distribution In A Process To Produce High Phospholipid Ingredients From Commercial Reconstituted Buttermilk, L. Lassonde, Rafael Jiménez-Flores

Dairy Science

Abstract of paper presented at the 2003 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.

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Monitoring Spores And Spore-Forming Bacteria Populations In Commercial Skim Milk Powder Production Plants Using Conventional And Molecular Methods, C. Murillo, Chris Kitts, Rafael Jiménez-Flores

Dairy Science

Abstract of paper presented at the 2003 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.

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Development Of Endospore-Specific Primers For The Analysis Of Microbial Populations In Milk Powder, M. M. Arendts, Chris Kitts, Rafael Jiménez-Flores

Dairy Science

Abstract of paper presented at the 2003 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.

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