Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt.

Abstract: The aim of the study was to determine the potential of using buttermilk and skimmed milk powders as additives to standardize the dry matter content of milk in the production of low-fat yoghurt. A batch of yoghurt was produced using a starter culture of and . The rates of milk acidification and pH levels were similar for both variants of yoghurt.

Fractal analysis of the microstructure of milk powders produced at various temperatures.

The quality of milk powder is largely determined during it manufacture process by the morphological characteristics of powder particles. Considering that, the main research objective of this study was to determine whether parameters of the production process contribute to differences in the microstructure of the manufactured powders, and by this means affect their functional traits. To diversify the milk powder production process, various temperatures of the inlet air were used during drying, i.

The effect of temperature on in vitro digestibility, fat globular size and free fatty acid bio-availability in milk fat.

Background: The rate at which a particular fat is digested has an effect on its bioavailability and on the lipid profile of the blood. Milk fat is a very complex mixture of triacylglycerols, resulting in a very wide melting range (from –40 to +40°C). Because temperature has a pronounced effect on the physicochemical state of milk fat (i.

Role of Phospholipid Flux during Milk Secretion in the Mammary Gland.

Lipids are a complex group of chemical compounds that are a significant component of the human diet and are one of the main constituents of milk. In mammals, lipids are produced in the milk-secreting cells in the form of milk fat globules. The chemical properties of these compounds necessitate developing separate processes for effective management of non-polar substances in the polar environment of the cell, not only during their biosynthesis and accumulation in the cell interior and secretion of intracytoplasmic lipid droplets outside the cell, but also during digestion in the offspring.

Sizes of particles formed during municipal wastewater treatment.

Volumetric diameters Dv and specific surface area SpS of sludge particles formed during chemical coagulation and electrocoagulation of sewage were determined. The obtained aggregate-flocs differed substantially in both Dv and SpS values. The differences in Dv and SpS values of the analyzed particles were interpreted based on theoretical models for expanding aggregates.

Modelling the structure of sludge aggregates.

The structure of sludge is closely associated with the process of wastewater treatment. Synthetic dyestuff wastewater and sewage were coagulated using the PAX and PIX methods, and electro-coagulated on aluminium electrodes. The processes of wastewater treatment were supported with an organic polymer.

Assessment of changes in crystallization properties of pressurized milk fat.

The aim of the study was to demonstrate the use of fractal image analysis as a possible tool to monitor the effect of pressurization on the crystallization pattern of anhydrous milk fat. This approach can be useful when developing new products based on milk fat. The samples were subjected to different hydrostatic pressure (100, 200, 300, and 400 MPa) and temperature (10 and 40 °C) treatments.