Compressed Baker's Yeast: Mapping Patents on Post-Fermentation Processes.

In the baking industry, fresh yeast is generally available as a compressed paste containing about 70% moisture. While much literature has been published on its growth conditions in fermentation tanks, little information may be obtained on the final steps of baker's yeast production. In this review, 226 patents were found on the separation of yeast cells from spent growth media as well as its dewatering, forming, and packaging in the compressed form.

Effect of denatured whey protein concentrate and its fractions on cheese composition and rheological properties.

The objectives of this study were (1) to assess the effect of a denatured whey protein concentrate (DWPC) and its fractions on cheese yield, composition, and rheological properties, and (2) to separate the direct effect of the DWPC or its fractions on cheese rheological properties from the effect of a concomitant increase in cheese moisture. Semihard cheeses were produced at a laboratory scale, and mechanical properties were characterized by dynamic rheometry. Centrifugation was used to induce a moisture gradient in cheese to separate the direct contribution of the DWPC from the contribution of moisture to cheese mechanical properties.

Influence of dairy matrices on nutrient release in a simulated gastrointestinal environment.

The objective of this study was to compare the kinetics of the release of nutrients (peptides and fatty acids) from different dairy matrices (milks, yogurts, and cheeses) in a simulated gastrointestinal environment. Prior to processing, different heat and homogenization treatments were applied to milks, and different drainage pH levels were used to control calcium concentration in cheeses. The dairy matrices were then subjected to simulated digestion.

Consumer preferences for pork chops in five Canadian provinces.

The aim of this study is to identify the most important characteristics of fresh pork that determine consumer choice in five Canadian provinces. Within-consumer preference replication and systematic image manipulation in surveying showed differences in strategies for pork choice in lean colour (P<0.001) and marbling (P=0.

Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions.

Calcium plays an important role in intestinal lipid digestion by increasing the lipolysis rate, but also limits fatty acid bioaccessibility by producing insoluble Ca soaps with long-chain fatty acids at intestinal pH conditions. The aim of this study was to better understand the effect of Ca on the bioaccessibility of milk fat from Cheddar-type cheeses. Three anhydrous milk fats (AMF) with different fatty acid profiles (olein, stearin, or control AMF) were used to prepare Cheddar-type cheeses, which were then enriched or not with Ca using CaCl during the salting step.

Effect of intramammary infusion of chitosan hydrogels at drying-off on bovine mammary gland involution.

The transition from lactation to the dry period in dairy cows is a period of high risk for acquiring new intramammary infections. This risk is reduced when the involution of the mammary gland is completed. Accordingly, approaches that speed up the involution process after drying-off could reduce the incidence of mastitis.

Revealing the Compact Structure of Lactic Acid Bacterial Heteroexopolysaccharides by SAXS and DLS.

Molecular structures of exopolysaccharides are required to understand their functions and the relationships between the structure and physical and rheological properties. Small-angle X-ray scattering and dynamic light scattering were used in conjunction with molecular modeling to characterize solution structures of three lactic acid bacterial heteroexopolysaccharides (HePS-1, HePS-2, and HePS-3). Values of radius of gyration R, cross-sectional radius of gyration R, approximate length L, and hydrodynamic diameter were not directly proportional to the molar mass and indicated the HePSs adopted a compact coil-like rather than an extended conformation.

The effect of bacteriophages on the acidification of a vegetable juice medium by microencapsulated Lactobacillus plantarum.

Starter cultures are increasingly being used for the production of sauerkraut, kimchi and other fermented vegetables. The goal of this study was to determine whether the microencapsulation of a bacterial culture can prevent phage infection during vegetable fermentation. Lactobacillus plantarum HER1325 was microencapsulated in alginate beads.

Effects of production methods and protective ingredients on the viability of probiotic Lactobacillus rhamnosus R0011 in air-dried alginate beads.

The goal of this study was to use a microencapsulation technology to prepare air-dried concentrated cultures of Lactobacillus rhamnosus R0011. The cultures were microencapsulated in alginate beads, which were added to a growth medium to allow cell multiplication inside the matrix; the beads were recovered, dipped in protective solutions, and air-dried. The effects of fermentation technology and of the composition of the protective solutions on subsequent survival during air-drying were examined.

Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression.

Muscle carnosine has pH-buffering, antioxidant and carbonyl scavenging properties, which may affect pork quality attributes. Study objectives were to: (1) compare muscle carnosine content and carnosine-related gene mRNA abundance in purebred pigs (n=282), (2) study the effect of muscle carnosine content on pork quality attributes and gene expression across breeds, and (3) study transcript abundance of carnosine-related genes in various tissues. Pigs were raised under similar conditions and slaughtered at 120±4.

Waterborne Viruses and F-Specific Coliphages in Mixed-Use Watersheds: Microbial Associations, Host Specificities, and Affinities with Environmental/Land Use Factors.

Unlabelled: From the years 2008 to 2014, a total of 1,155 water samples were collected (spring to fall) from 24 surface water sampling sites located in a mixed-used but predominantly agricultural (i.e., dairy livestock production) river basin in eastern Ontario, Canada.

Umami and related components in "chilled" pork for the Japanese market.

The aim of this study was to evaluate umami-related components and their evolution in Canadian pork destined for the Japanese market. Export quality pork loins for Japan were subjectively selected on-line for marbling, colour and firmness; remaining loins were retained for the domestic market. At 48h post-mortem, samples were aged 5d at 4.

A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?

Pasta products enriched with ingredients to improve their nutritional value or functionality have become increasingly popular, and substantial research efforts have been directed towards the development of new enriched pasta products. In this work, a meta-analysis was conducted to quantify the impact of enrichment and process specifications on the quality attributes of pasta. A literature search revealed 66 studies on enriched pasta.

A survey of Mexican retail chain stores for fresh U.S. pork.

An overview of fresh US pork in the Mexican market was achieved by surveying fresh US pork packages (n=342) for sale in five Mexican cities. Data on cut, primal/sub-primal from which the cut was sourced, subcutaneous and seam fat thicknesses, marbling scores, and presence of bone were collated. The most prevalent identifiable retail cuts were milanesa (thin slice of pork, breaded or non-breaded) and trozos (diced pork) derived primarily from the leg and accounting for 68% of the total US pork on sale.