Application of Micro- and Nano-Bubbles as a Tool to Improve the Rheological and Microstructural Properties of Formulated Greek-Style Yogurts.

The objective of this study was to develop an alternative novel process technology for enhancing the rheological and functional properties of Greek-style yogurt (GSY). The GSY was formulated and prepared in the lab using micellar casein concentrate as a source of protein to achieve a protein content of 10% (/). The changes in physicochemical, microstructural, rheological, and functional properties of control (C-GSY) and micro- and nano-bubbles-treated GSY (MNB-GSY) were studied and compared before and after storage for 1, 2, 3, and 4 weeks.

Short communication: Evaluation of a sol-gel-based stainless steel surface modification to reduce fouling and biofilm formation during pasteurization of milk.

Milk fouling and biofilms are common problems in the dairy industry across many types of processing equipment. One way to reduce milk fouling and biofilms is to modify the characteristics of milk contact surfaces. This study examines the viability of using Thermolon (Porcelain Industries Inc.

Ambient Fine Particulate Matter Suppresses In Vivo Proliferation of Bone Marrow Stem Cells through Reactive Oxygen Species Formation.

Aims: Some environmental insults, such as fine particulate matter (PM) exposure, significantly impair the function of stem cells. However, it is unknown if PM exposure could affect the population of bone marrow stem cells (BMSCs). The present study was to investigate the effects of PM on BMSCs population and related mechanism(s).

Phase transfer of noble metal nanoparticles to organic solvents.

Nanoparticles are finding increasing application because of their unusual optical properties. Processing these materials would be drastically simplified if they could be routinely dispersed into a wide variety of polar and nonpolar solvents. We report the synthesis of a new bidentate thiol ligand, (Z)-octadec-9-en-1-yl-5-(1,2-dithiolan-3-yl)pentanoate, and demonstrate its ability to phase transfer gold nanospheres (5-70 nm), nanorods, and silver nanoparticles efficiently from water into various organic solvents.

Temperature-dependent dynamics of bovine casein micelles in the range 10-40 °C.

Milk is a complex colloidal system that responds to changes in temperature imposed during processing. Whilst much has been learned about the effects of temperature on milk, little is known about the dynamic response of casein micelles to changes in temperature. In this study, a comprehensive physico-chemical study of casein micelles in skim milk was performed between 10 and 40 °C.

Evaporative concentration of skimmed milk: effect on casein micelle hydration, composition, and size.

Understanding the effect of evaporative concentration on casein micelle composition is of high importance for milk processing. Alterations to the hydration, composition and size of casein micelles were investigated in skimmed milk evaporated to concentrations of 12-45% total solids content. The size of casein micelles was determined by dynamic light scattering, and the water content and composition determined by analysis of supernatants and pellets obtained by ultracentrifugation.