Impact of polysaccharide addition on the technological aspects of low lactose milk powders.

The research aimed to assess the effect of polysaccharides (maltodextrin and β-cyclodextrin) on technological properties of low-lactose milk powder obtained by spray drying of β-galactosidase hydrolysed milk. Low-lactose milk powders i.e.

Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions.

Lactose hydrolysed concentrated milk was prepared using β-galactosidase enzyme (4.76U/mL) with a reaction period of 12 h at 4 °C. Addition of polysaccharides (5 % maltodextrin/β-cyclodextrin) to concentrated milk either before or after lactose hydrolysis did not result in significant differences (p > 0.

A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt.

Introduction: Goat milk has poorer fermentation characteristics due to the absence or only traces of αs1-casein, due to which goat yoghurt contains a less dense gel structure. Moreover, the fermentation characteristics of the milk vary between the breeds of the same species. Therefore, it becomes imperative to explore a few metabolites which could regulate the techno-functional properties of goat yoghurt.

Comparison of cycloplegia with atropine 1% versus cyclopentolate 1.

Purpose: Cycloplegic refraction is mandatory for children to know the eye's refractive status. In this study, we compared cycloplegia induced by cyclopentolate 1% to that induced by atropine 1% by means of retinoscopy.

Methods: In this parallel-designed interventional study, we included 67 children aged between 4 and 17 years.

Valorization of Sour Buttermilk (A Potential Waste Stream): Conversion to Powder Employing Reverse Osmosis and Spray Drying.

Reverse osmosis (RO) is known for the economic dewatering of dairy streams without any change in phase. At the household level, surplus milk is fermented and churned to obtain butter, which is subsequently heated to obtain clarified milk fat (). The production of 1 kg generates 15-20 kg sour buttermilk (SBM) as a by-product that is mostly drained.

An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties.

As compared to age, intact casein in the natural cheddar cheese is a better index of selection for manufacturing processed cheese. In view of this, the present investigation was designed to establish relation between intact casein of the natural cheese with desirable properties of the processed cheese so that the most desirable intact casein in the natural cheddar cheese can be selected on the basis of required properties of the processed cheese. Processed cheese was prepared by using natural cheddar cheese of different intact casein content (ICC) and analysed for meltability, oiling off and hardness.

Compensatory effect of biomass burning on black carbon concentrations during COVID-19 lockdown at a high-altitude station in SW India.

The characteristics of black carbon (BC) aerosols, their sources, and their impact on atmospheric radiative forcing were extensively studied during the COVID-19 lockdown (28th March-31st May 2020) at a high-altitude rural site over the Western Ghats in southwest India. BC concentration and the contribution of BC originating from biomass burning (BC) estimated from the aethalometer model during the lockdown period were compared with the same periods in 2017 and 2018 and with the pre-lockdown period (1st February to March 20, 2020). BC concentrations were 44, 19, and 17% lower during the lockdown period compared with the pre-lockdown periods of 2020 and similar periods (28th March to 31st May) of 2017 and 2018, respectively.

Applications of reverse osmosis in dairy processing: an Indian perspective.

The Indian dairy industry is highly diversified in terms of milk production, collection, processing and waste disposal. Membrane processing allows dairy sector to manufacture high quality nutritive dairy products at lower costs with minimum water use and product losses. Compared to prevailing traditional methods of milk concentration, reverse osmosis (RO) is still evolving, finding newer applications in dairy processing because of its potential benefits.

Production and characterization of cow milk based low-protein milk protein concentrate (MPC) powders.

Ultrafiltration and Diafiltration processes are used to concentrate proteins present in defatted milk in order to manufacture milk protein concentrate (MPC) powders. Selective passage of the water-soluble components causes retention as well as concentration of colloidal milk components in these processes. Increase in calcium and casein contents decreases the stability of milk proteins present in ultrafiltered retentates and negatively influence properties of manufactured MPC powders.

Effect of sodium triphosphate and sodium hexametaphosphate on properties of buffalo milk protein concentrate 60 (BMPC60) powder.

Milk protein concentrate (MPC) powders are high-protein, innovative dairy ingredients. Buffalo milk naturally contains higher concentrations of casein and calcium, which have adverse effect on solubility of MPC powders. Therefore, this study was undertaken to investigate the effect of Sodium triphosphate (STP) and Sodium hexametaphosphate (SHMP) addition in ultrafiltered retentate on physicochemical, functional and reconstitution properties, morphological characteristics and rheological behaviour of the resultant powder.

Sub micron aerosol variability and its ageing process at a high altitude site in India: Impact of meteorological conditions.

The effect of relative humidity and temperature on the submicron aerosol variability and its ageing process was studied over a high altitude site, Mahabaleshwar in south-west India. The mass composition of non-refractory particulate matter of 1 μm (NR-PM) size was obtained using Time of Flight Aerosol Chemical Speciation Monitor (ToF-ACSM) along with the measurements on a few trace gases during winter (December 2017-February 2018) and summer season (20th March - 5th May 2018). Sulfate exhibited strong dependence on the relative humidity (RH) as its mass fraction increased with the increase in RH.

Perceived Stress and its Epidemiological and Behavioral Correlates in an Urban Area of Delhi, India: A Community-Based Cross-Sectional Study.

Background: Increasing stress has been recognized as a major public health problem in the developing world accelerated by an ongoing demographic, economic, and sociocultural transition. Our study objectives were to validate a Hindi version of the 10-item Perceived Stress Scale (PSS-10) and to also assess the extent of perceived stress and its correlates among an adult population in an urban area of Delhi.

Methodology: A community-based cross-sectional study was conducted in an urban resettlement colony of Delhi among 480 adult subjects aged 25--65 years, during the period from January to December 2015.

Effect of disodium phosphate and homogenization on physico-chemical and rheological properties of buffalo skim milk based ultrafiltered retentate.

The concentration of pasteurized buffalo skim milk (PBSM) employing ultrafiltration (UF) alters the chemical composition of ultrafiltered retentate that adversely affect its proteins and salts equilibrium. Effect of stabilizing salts addition in concentrated milks or retentates was majorly dedicated to their thermal stability only. Therefore, this study was aimed to investigate the effect of disodium phosphate (DSP) addition and homogenization of 2.

Alteration in physicochemical, functional, rheological and reconstitution properties of milk protein concentrate powder by pH, homogenization and diafiltration.

Concentration of milk proteins by ultrafiltration (UF) and diafiltration (DF) processes during manufacturing of milk protein concentrate (MPC) powders alter their natural milk protein stabilization system. Increasing calcium and protein contents often leads to poor functional properties in MPC powders. The pH adjustment using disodium phosphate (DSP, NaHPO) and DF with 150 mM NaCl solution of UF retentate were hypothesized to produce desirable changes in various properties of resulted MPC powders.

Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate.

The demand of milk protein concentrate (MPC) powders is continuously increasing as high protein dairy ingredients. Presence of higher calcium and casein contents; heating, ultrafiltration (UF), diafiltration (DF) and spray drying of buffalo skim milk induces undesirable changes in milk proteins that causes problem of poor solubility in MPC powders. Therefore, this investigation was aimed to study the effect of change in pH (6.

Application of ohmic heating for concentration of milk.

The concentration of milk through evaporation is the most commonly employed unit operation for the production of a wide array of traditional and industrial dairy products. Major problems associated with thermal evaporation are a loss of aroma, flavor and color change. Ohmic heating (OH) has an immense potential for rapid and uniform heating of liquid, semi-solid and particulate foods, yielding microbiologically safe and high-quality product.

Protect the Protector: Morbidity and Health Behavior among Police Personnel in National Capital Region of India.

Introduction: At the time of selection, police personnel undergo various health and fitness tests but subsequently health assessments are not done regularly. Unhealthy lifestyle and challenging work environment predispose them to various somatic sequelae, including cardiovascular diseases, musculoskeletal, gastrointestinal, and psychological disorders, etc., There is limited epidemiological data on the morbidity profile among police personnel in India.

Effect of change in pH of skim milk and ultrafiltered/diafiltered retentates on milk protein concentrate (MPC70) powder properties.

Poor solubility of milk protein concentrate (MPC) powders are attributed to their high protein and calcium contents. Concentration of skim milk in ultrafiltration (UF) and diafiltration (DF) increased total solids, protein and mineral contents and changed pH and ζ-potential values of the retentates that leads to milk proteins destabilization in 7× UF/DF retentates. Hence, this investigation was aimed to study the effect of change in pH of skim milk (no change; native pH maintained) and DF retentates (5.

Effect of culture levels, ultrafiltered retentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt.

Studied the effect of culture (2, 2.5 and 3%), ultrafiltered (UF) retentate addition (0, 11, 18%), total milk solids (13, 13.50, 14%) and heat treatments (80 and 85 °C/30 min) on the change in pH and titratable acidity (TA), sensory scores and rheological parameters of yoghurt.

Effect of pH adjustment, homogenization and diafiltration on physicochemical, reconstitution, functional and rheological properties of medium protein milk protein concentrates (MPC70).

Poor solubility is the major limiting factor in commercial applications of milk protein concentrates (MPC) powders. Retentate treatments such as pH adjustment using disodium phosphate (NaHPO), also responsible for calcium chelation with homogenization and; its diafiltration with 150 mM NaCl solution were hypothesized to improve the functional properties of treated MPC70 powders. These treatments significantly improved the solubility, heat stability, water binding, dispersibility, bulk density, flowability, buffer index, foaming and emulsifying capacity of treated powders over control.

Milk protein concentrates: opportunities and challenges.

Poor solubility of milk protein concentrates (MPCs) is a key deterrent factor in their wider applications in the food industry as compared to other protein-rich dried products such as casein, caseinates and whey protein concentrates and isolates. Apart from the processing factors, the protein content of a MPC also decides its solubility. Solubility is a pre-requisite property of MPCs on which its other functional properties are majorly depended.

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization.

Ultrafiltration and diafiltration of skim milk altered delicate salt equilibrium and composition of 5× UF retentate (5× UFR), and thus adversely affected the reconstitutional and functional properties of milk protein concentrate (MPC) powders. It might be due to interaction and aggregation of proteins during spray drying. Therefore, this study was envisaged to investigate the effect of disodium phosphate (DSP) addition, diafiltration and homogenization of retentates on physico-chemical, functional and rheological properties of MPC60 powders.

Effect of concentration, homogenization and stabilizing salts on heat stability and rheological properties of cow skim milk ultrafiltered retentate.

Ultrafiltration (UF) of skimmed milk altered the composition of UF retentate and decreased the heat stability. Heat stability further reduced upon its subsequent homogenization or diafiltration. Poor heat stability of UF retentate restricts its processing at elevated temperatures.