Exploring Dry-Film FTIR Spectroscopy to Characterize Milk Composition and Subclinical Ketosis throughout a Cow's Lactation.

The use of technologies for measurements of health parameters of individual cows may ensure early detection of diseases and maximization of individual cow and herd potential. In the present study, dry-film Fourier transform infrared spectroscopy (FTIR) was evaluated for the purpose of detecting and quantifying milk components during cows' lactation. This was done in order to investigate if these systematic changes can be used to identify cows experiencing subclinical ketosis.

Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration.

This study aimed to investigate the production of acid-coagulated fresh cheese by using slightly acid diafiltered (DF) microfiltered (MF) casein concentrates (8% protein). Three different acidifying agents were tested during DF: carbon dioxide, lactic acid, and citric acid. Fresh cheese was manufactured using acid-DF casein concentrates, or casein concentrates DF with just water, and compared with cheese manufactured using MF casein concentrates without DF.

Minor acidification of diafiltration water using various acidification agents affects the composition and rennet coagulation properties of the resulting microfiltration casein concentrate.

Cheese made from microfiltration (MF) retentate may suffer from textural defects due to a high Ca concentration. The reduction of colloidal minerals by the acidification of milk before MF at pH below 6.0 has been well documented in the literature.

Microbial Dynamics in Traditional and Modern Sour Beer Production.

Traditional sour beers are produced by spontaneous fermentations involving numerous yeast and bacterial species. One of the traits that separates sour beers from ales and lagers is the high concentration of organic acids such as lactic acid and acetic acid, which results in reduced pH and increased acidic taste. Several challenges complicate the production of sour beers through traditional methods.

Co-fermentation Involving and Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer.

Increasing popularity of sour beer urges the development of novel solutions for controlled fermentations both for fast acidification and consistency in product flavor and quality. One possible approach is the use of in co-fermentation with species, which produce lactic acid as a major end-product of carbohydrate catabolism. The ability of lactobacilli to ferment beer is determined by their capacity to sustain brewing-related stresses, including hop iso-α acids, low pH and ethanol.

Secondary Lactic Acid Bacteria Fermentation with Wood-Derived Xylooligosaccharides as a Tool To Expedite Sour Beer Production.

Xylooligosaccharides (XOS) from woody biomass were evaluated as a substrate for secondary lactic acid bacteria (LAB) fermentation in sour beer production. XOS were extracted from birch () and added to beer to promote the growth of BSO 464. Growth, pH, XOS degradation, and metabolic products were monitored throughout fermentations, and the final beer was evaluated sensorically.

Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature.

The objective of this study was to investigate how ceramic membrane pore size and filtration temperature influence the protein fractionation of skim milk by cross flow microfiltration (MF). Microfiltration was performed at a uniform transmembrane pressure with constant permeate flux to a volume concentration factor of 2.5.

Ex vivo Digestion of Milk from Red Chittagong Cattle Focusing Proteolysis and Lipolysis.

Ex vivo digestion of proteins and fat in Red Chittagong Cattle milk from Bangladesh was carried out using human gastrointestinal enzymes. This was done to investigate the protein digestion in this bovine breed's milk with an especial focus on the degradation of the allergenic milk proteins; αs1-casein and β-lactoglobulin and also to record the generation of peptides. Lipolysis of the milk fat and release of fatty acids were also under consideration.

Oxidative properties of lactoferrins of different iron-saturation in an emulsion consisting of metmyoglobin and cod liver oil.

Lactoferrins (LFs) at iron-saturation 8 (native) and 100%, respectively, were present in an oil-in-water (O/W) emulsion composed of 5% (w/v) cod liver oil (CLO) and metmyoglobin (metMb) in 50mM phosphate buffer at pH 6.0. Initially both LFs acted as antioxidants and reduced initial peroxide formation, but after 48h holo LF revealed the most peroxides but the least trienes.

Relating fatty acid composition in human fingertip blood to age, gender, nationality and n-3 supplementation in the Scandinavian population.

This study investigated data obtained from whole blood fatty acid (FA) composition of 3476 Norwegian and Swedish individuals, which provided background information including age, gender, nationality and self-motivated n-3 supplement consumption. The aim of this paper was to statistically relate this background information on the subjects to their whole blood FA profile, focusing mainly on the n-3 polyunsaturated FA (PUFA). Results showed that age had significant effects on the content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in blood lipids for the Norwegian individuals, while n-3 PUFA supplementation had a positive effect on EPA and DHA content in whole blood for the investigated population.

Oxidative Stability of Polyunsaturated Edible Oils Mixed With Microcrystalline Cellulose.

The oxidative stability of mixtures of edible oils containing polyunsaturated fatty acids (PUFA) and microcrystalline cellulose (MCC) was investigated. The mixtures studied consisted of oils of either camelina (CAM), cod liver (CLO), or salmon (SO) mixed with either colloidal or powdered MCC. A 50:50 (w/w) ratio of oil:MCC resulted in an applicable mixture containing high levels of PUFA edible oil and dietary fiber.

Long-term stability of a Raman instrument determining iodine value in pork adipose tissue.

The stability of a calibration model from a non-destructive Raman instrument during a period of three years was studied. A calibration model created on a dataset measuring pork adipose tissue in 2005 determining iodine value (IV), was transferred to a dataset measuring pork adipose tissue three years later in 2008. During these three years the fibre optic cable had been changed and the output of the laser was reduced to 60% compared with the power in 2005.

A GC-magnetic sector MS method for identification and quantification of fatty acids in ewe milk by different acquisition modes.

A general method for qualitative and quantitative determination of fatty acids (FAs) using GC-MS was developed and tested on ewe milk. A total number of 38 poly unsaturated FAs, monounsaturated FAs and saturated FAs, from C6:0 to C24:1, were used in a comparative study of scan, reconstructed ion chromatogram and SIM. Fatty acid methyl esters in standard solutions as well as in milk from ewe were analyzed by these techniques, using a sector instrument.

Determination of omega-6 and omega-3 fatty acids in pork adipose tissue with nondestructive Raman and fourier transform infrared spectroscopy.

In order to predict omega-6 and omega-3 fatty acids in the diet of humans, seventy-three pork back fat adipose tissue samples were measured with Raman spectroscopy directly on adipose tissue and on melted fat. Melted fat samples were, in addition, measured with Fourier transform infrared (FT-IR) spectroscopy. Gas chromatography analyses were conducted as the reference analysis.

Quantitative determination of saturated-, monounsaturated- and polyunsaturated fatty acids in pork adipose tissue with non-destructive Raman spectroscopy.

The composition of dietary fat has received increased attention during the recent years because it influences human health. Seventy seven samples from pork adipose tissue and melted fat from the same tissue were measured with Raman spectroscopy. Gas chromatography analysis was conducted as reference.