tag:blogger.com,1999:blog-26313859443336770882024-03-22T21:58:34.352-07:00Dairy Product
Dairy products are produced from milk. Essentially, all dairy products are made from cow's milk, although minor quantities of goat's milk products may also be manufactured.Unknownnoreply@blogger.comBlogger240125tag:blogger.com,1999:blog-2631385944333677088.post-73181963700507528802024-03-22T21:57:00.000-07:002024-03-22T21:57:59.151-07:00Yogurt Types and VarietiesYogurt, a fermented semisolid food, is a staple in many diets worldwide. It is crafted by adding cultures of <i>Lactobacillus</i> and <i>Streptococcus </i>bacteria to milk and milk solids. This process results in a slightly acidic, creamy product rich in probiotics and essential nutrients.<br /><br />Among plain yogurt varieties, two main styles prevail: stirred and set. Stirred yogurt undergoes agitation during fermentation, yielding a smooth, creamy texture. In contrast, set yogurt is allowed to solidify without agitation, resulting in a firmer consistency.<br /><br />Beyond plain yogurt, diverse products cater to varying preferences. Fruit-on-the-bottom style presents a delectable fusion of fruit and yogurt, with fruit mixtures layered beneath inoculated yogurt, fostering a delightful blend of flavors. Soft-serve and Hard Pack frozen yogurt offer a refreshing twist, ideal for hot summer days. Continental, French, and Swiss varieties integrate fruit preparations into stirred yogurt, offering a European flair to the palate.<br /><br />In essence, yogurt transcends its basic formulation to encompass a spectrum of textures and tastes, making it a versatile and beloved culinary delight across cultures and cuisines.<br /><i>Yogurt Types and Varieties<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9grmltM74ZM0XVDx5p9jOWYyK6QCRJ71cQtzxf4-U44tZpuxxykze28bIv8xGa0mHXurSy7Oy3W1i_xcdfRGm2xi71zKLnQGW183Wrye8hq-SdlG4jkiPjM7v_cqoXJGlsK08EexTRXgYocQ4YmJ2G9UdHFyxFenPAODzsmcy0gr_hFl7xmC8A0FsNn8/s871/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="871" data-original-width="763" height="421" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9grmltM74ZM0XVDx5p9jOWYyK6QCRJ71cQtzxf4-U44tZpuxxykze28bIv8xGa0mHXurSy7Oy3W1i_xcdfRGm2xi71zKLnQGW183Wrye8hq-SdlG4jkiPjM7v_cqoXJGlsK08EexTRXgYocQ4YmJ2G9UdHFyxFenPAODzsmcy0gr_hFl7xmC8A0FsNn8/w368-h421/1.jpg" width="368" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-69366933329892908202024-03-07T09:02:00.000-08:002024-03-07T09:06:19.178-08:00Milk Fortification HistoryThe history of milk fortification is deeply intertwined with the evolution of nutritional science and public health initiatives. Beginning in the early 20th century, the recognition of widespread health issues such as rickets, particularly among urban populations, spurred efforts to fortify milk with essential vitamins and minerals.<br /><br />One of the earliest instances of milk fortification dates back to 1923 in the United Kingdom, where vitamin D was first added to milk. This practice was a response to the alarming prevalence of rickets, a debilitating condition caused by vitamin D deficiency, especially among children living in inner-city areas. As medical understanding of nutrition progressed, the fortification of milk with additional vitamins, such as vitamins A and D, became common practice, albeit on a voluntary basis.<br /><br />In the United States, the fortification of milk gained traction as a strategy to combat serious nutritional deficiencies. The American Medical Association's Council on Foods and Nutrition recommended the addition of vitamin D to milk in 1933, aiming to eradicate rickets, which was particularly rampant among underprivileged children in northern cities. This recommendation was supported by medical professionals who recognized the urgent need to address the public health crisis posed by rickets.<br /><br />Following these recommendations, the fortification of milk with vitamin D became widespread, with guidelines established to ensure the safety and efficacy of the process. By fortifying milk with vitamin D, the incidence of rickets drastically declined, marking a significant public health achievement within a few years of implementation.<br /><br />Internationally, various countries have implemented milk fortification programs to address specific nutritional deficiencies among their populations. For instance, Chile introduced iron-fortified milk powder over 20 years ago as part of complementary feeding programs for children. Similarly, Argentina successfully fortified liquid milk with iron, utilizing innovative techniques such as microencapsulation to ensure both efficacy and product quality.<br /><br />However, the history of milk fortification also includes challenges and lessons learned. In the early 1950s, an outbreak of hypercalcemia in infants in Great Britain raised concerns about the over-fortification of milk with vitamin D. This incident prompted several European countries to restrict the fortification of dairy and food products, except for specific items like breakfast cereals and margarine, to prevent vitamin D intoxication in neonates.<br /><br />Despite occasional setbacks, the practice of milk fortification continues to be recognized as a vital strategy in addressing nutritional deficiencies and promoting public health. By enriching milk with essential vitamins and minerals, fortification not only improves the nutritional quality of dairy products but also contributes to the overall well-being of consumers, particularly vulnerable populations such as children and pregnant women. Moreover, milk fortification presents opportunities for the dairy industry to enhance product value and meet evolving consumer preferences for healthier food options.<br /><i>Milk Fortification History<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZG9wKPjunJTcRtKqdA6QdiIMPReJXEOdvvUxSSES5yzhNMKKfZO9yE4gjqfycATN9YBNc3GhbnzFF1dVOTP7i4XWAWETTYnc6PXZrVZuURz7t4F2cYeD9pt66Eo7Nb3Efdrgf1BdnQNM7dkaVOYThj5IfXt3PW9cb9HyQvOikMhSSNnKqApHQCxWnfPk/s211/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="182" data-original-width="211" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZG9wKPjunJTcRtKqdA6QdiIMPReJXEOdvvUxSSES5yzhNMKKfZO9yE4gjqfycATN9YBNc3GhbnzFF1dVOTP7i4XWAWETTYnc6PXZrVZuURz7t4F2cYeD9pt66Eo7Nb3Efdrgf1BdnQNM7dkaVOYThj5IfXt3PW9cb9HyQvOikMhSSNnKqApHQCxWnfPk/w307-h265/1.jpg" width="307" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-11708485263490461912024-02-19T20:52:00.000-08:002024-02-19T21:28:48.851-08:00History of Butter and It's Global Culinary InfluenceButter boasts a rich and varied history that spans numerous cultures and civilizations, rendering it a significant component of global culinary heritage. From its earliest applications in ancient societies to its transformation into a thriving industry, butter has exerted a profound influence on culinary practices and economic structures worldwide.<br /><br />In ancient Rome, butter served not only as a culinary ingredient but also as a medicinal remedy. The Romans acknowledged its potential health benefits and employed it for various medicinal purposes, thereby showcasing its adaptability and importance in early societies. Similarly, in India, ghee, a clarified form of butter, held deep cultural significance as a sacred offering to deities such as Lord Krishna. This illustrates how butter transcended mere sustenance to become intertwined with religious customs and beliefs, demonstrating its multifaceted role in diverse cultures.<br /><br />Furthermore, biblical references to butter, such as its inclusion in a feast offered to visiting angels by Abraham and Sara, underscore its cultural and historical significance across a spectrum of civilizations.<br /><br />The contrast between the culinary preferences and economic dynamics of the Mediterranean and Northern European regions is evident. While olive oil reigned supreme as the preferred cooking fat in the Mediterranean, reflecting a preference for lighter, healthier options, Northern Europeans heavily relied on butter as a primary fat alternative, leading to its widespread consumption and integration into daily diets.<br /><br />The evolution of the butter industry in Northern Europe marked a pivotal moment in butter's history. By the 12th century, butter processing had become a thriving industry, driven by advancements in production techniques and rising demand. Scandinavian merchants emerged as dominant figures in the global butter trade, exporting substantial quantities of butter annually and establishing their economies as leaders in the field.<br /><br />In conclusion, the enduring significance of butter in global culinary history cannot be overstated. Its varied usage across cultures, ranging from ancient medicinal applications to religious rituals, underscores its cultural importance and adaptability. Furthermore, the evolution of the butter industry in Northern Europe underscores its economic relevance and impact on global commerce. Ultimately, butter's journey from ancient civilizations to the present day exemplifies its resilience and enduring allure, shaping not only culinary traditions but also cultural and economic landscapes worldwide.<br /><i>History of Butter and It's Global Culinary Influence<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWk4NGtTueNpyd_z1UXQ38PzxTuE6ND9nm5wNlDxwBqUex0V3lgZCaSHPgdk7A_JOAEZ37lsMkYMStJBqeL1bI7CyB3XcxZkiuWz3jveAHZReP18-jNkcXiWXRFXeHk6-T3K3ECiZ_Z48p1qf_QzYpcE5kFvUIBEukpxrw0hJahHYq-BgMkXRY5R4ntbg/s579/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="550" data-original-width="579" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWk4NGtTueNpyd_z1UXQ38PzxTuE6ND9nm5wNlDxwBqUex0V3lgZCaSHPgdk7A_JOAEZ37lsMkYMStJBqeL1bI7CyB3XcxZkiuWz3jveAHZReP18-jNkcXiWXRFXeHk6-T3K3ECiZ_Z48p1qf_QzYpcE5kFvUIBEukpxrw0hJahHYq-BgMkXRY5R4ntbg/w379-h360/1.jpg" width="379" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-69028679617557267042024-02-02T20:04:00.000-08:002024-02-02T20:04:56.794-08:00Milk permeateMilk permeate, a byproduct of milk processing, has emerged as a valuable ingredient with numerous benefits for the food industry. Comprising water, lactose, minerals, and vitamins, milk permeate serves as a versatile and cost-effective enhancer in various food products.<br /><br />Milk permeate is a byproduct of milk processing that consists of the liquid portion of milk minus the proteins and fats. When milk is processed to produce products like cheese or butter, the proteins and fats are often separated from the liquid through various methods such as ultrafiltration or centrifugation. The remaining liquid, which contains lactose, minerals, and water-soluble vitamins, is known as permeate.<br /><br />The simplicity of this process not only makes milk permeate a convenient ingredient for manufacturers but also ensures its cost-effectiveness, making it an attractive option for a wide range of food applications.<br /><br />In food production, milk permeate plays a crucial role in enhancing flavor and texture, contributing to the overall quality of diverse products. Its inclusion also boosts the nutritional content, making it a valuable resource for creating healthier options. Whether incorporated into baked goods, beverages, or dairy products, milk permeate adds depth and richness to the final product.<br /><br />Moreover, the use of milk permeate aligns with sustainability goals in the dairy industry. By repurposing a byproduct that would otherwise be considered waste, the industry minimizes environmental impact and reduces overall waste. This reflects a responsible approach to resource utilization, addressing concerns about sustainability and environmental stewardship.<br /><br />In conclusion, milk permeate stands as a remarkable byproduct with significant benefits for the food industry. Its enhancement of flavor, texture, and nutritional content, coupled with a straightforward and cost-effective processing method, positions it as an invaluable ingredient. Additionally, its use contributes to sustainability efforts, making milk permeate a win-win solution for both manufacturers and the environment.<br /><i>Milk permeate</i><div><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-41474148814577418412024-01-20T07:40:00.000-08:002024-01-20T07:40:05.160-08:00Q Fever from Raw MilkRaw milk may contain harmful germs that pose significant health risks to humans. The process of pasteurization is specifically crafted to effectively eliminate the bacteria Mycobacterium tuberculosis and<i> Coxiella burnetii.</i> <i>C. burnetii</i>, an obligate intracellular gram-negative bacterium, is highly infectious and shows resistance to harsh environmental conditions, including physical and chemical stresses.<br /><br />This bacterium undergoes a two-stage growth process, resulting in two distinct morphological types known as the large-cell variant (LCV) and the small-cell variant (SCV). The resilient SCV morphotype enables <i>C. burnetii </i>to remain stable in the environment and resistant to various physicochemical stresses, such as disinfectants, dehydration, irradiation, and osmosis. Consequently, the bacterium can persist for extended periods in dairy and meat products, as well as in aborted fetuses, manure, wool, animal feed, equipment, and clothing.<br /><br />C. burnetii is recognized as the causative agent of Q fever, initially identified in 1935 as an occupational disease among abattoir workers in Australia and as a tick-transmitted disease in the United States. Naturally infecting animals like goats, sheep, and cattle, C. burnetii is found in birth products (placenta, amniotic fluid), urine, feces, and milk of infected animals. Shedding of C. burnetii can endure for several months to 1-2 years in vaginal mucus, feces, and milk after the initial infection. Human infection can occur through the inhalation of dust contaminated by infected animal feces, urine, milk, and birth products.<br /><br />Raw milk is considered the primary source of C. burnetii among animal-origin food products. The bacterium is excreted in the milk of infected animals, including cattle, sheep, and goats, regardless of whether they exhibit clinical signs of infection, and can persist for varying periods during lactation. Following World War II, a notable increase in Q fever and serological conversion was observed in Europe and North America, particularly in regions where the consumption of raw milk and its products was prevalent.<br /><i>Q Fever from Raw Milk</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-69693992931707030692023-12-21T00:45:00.000-08:002023-12-21T00:51:20.149-08:00Dairy and Phosphorus OverviewMilk, cheese, cottage cheese, yogurts, pudding, and ice cream are popular dairy items enjoyed by people of all ages. These products are rich in essential nutrients crucial for preserving optimal bone health, including calcium, protein, vitamin D, potassium, and phosphorus.<br /><br />Cheese and milk are notable primary sources of phosphorus in the typical diet. For example, just 1 oz (28 g) of Romano cheese supplies 215 mg of phosphorus (17% of the Daily Value), while 1 cup (244 g) of skim milk adds up to 21% of the Daily Value.<br /><br />In cattle, the majority of phosphorus is eliminated through feces (comprising 69% of the total), with roughly 30% being excreted through milk and only about 1% through urine. This stands in contrast to carnivores, where urine serves as the primary avenue for phosphorus excretion.<br /><br />Similar to other minerals in the human body, phosphorus serves diverse essential functions, such as generating energy for the body's fuel, producing DNA and RNA (the fundamental building blocks of genes), and aiding in the growth and repair of tissues and cells. Alongside calcium, phosphorus plays a pivotal role in constructing robust, healthy bones and sustaining overall bodily well-being. It is involved in every metabolic reaction and energy transfer within the body, supporting regular milk production, growth, and the effective use of feed by rumen microorganisms during the digestion of cellulose and the synthesis of microbial protein.<br /><br />While milk and yogurt feature a substantial phosphorus content, consuming one serving daily does not notably affect the total dietary phosphorus intake. It is advisable to restrict intake to no more than one serving per day.<br /><i>Dairy and Phosphorus Overview<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMCK7947I6Qd5Ilxcvf26G4ydpt1w89d_m3pb14qe4aveiNCLjtQxTDZ-b__hKzGchiAodWh2BVZuxrqngLFrlX-sw555bVp_BkNmNphnevJPBADXJY_6CY9crcRqzskyxgwL3eWtQpyuIJiAsSxoIyuJXWd4839qUO2FyDAPKprEwqHsG_CRI5U6CVY/s640/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="553" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMCK7947I6Qd5Ilxcvf26G4ydpt1w89d_m3pb14qe4aveiNCLjtQxTDZ-b__hKzGchiAodWh2BVZuxrqngLFrlX-sw555bVp_BkNmNphnevJPBADXJY_6CY9crcRqzskyxgwL3eWtQpyuIJiAsSxoIyuJXWd4839qUO2FyDAPKprEwqHsG_CRI5U6CVY/s320/1.jpg" width="277" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-35987118558992112562023-12-18T18:23:00.000-08:002023-12-18T18:23:31.304-08:00Mango Lassi: Rich TraditionMango lassi is a delightful and creamy beverage made with fresh mango, yogurt, milk, a hint of sugar, and a sprinkle of cardamom. This popular and traditional yogurt-based drink is prepared using either fresh yogurt or curd, milk, sweet mango slices (depending on personal preference), and can include a touch of cinnamon and, optionally, ground cardamom.<br /><br />Lassis come in a variety of flavors, ranging from savory to sweet, and may incorporate ingredients like mint or fruit. Essentially, a mango lassi can be compared to a mango milkshake or smoothie infused with yogurt.<br /><br />Lassi, resembling a yogurt-based blend, has a centuries-old history. Recognized as one of the earliest smoothies, it is thought to have originated around 1000 BC in the Punjab region, spanning Northern India, Eastern Pakistan, and Multan in India. Rooted in Ayurvedic principles, which have been practiced in India for over 5,000 years, lassi was believed to possess healing properties, offering a calming effect on both the stomach and the mind.<br /><br />Mango, known for its refreshing and invigorating qualities, plays a crucial role in cooling the body in warm weather. Lassi can be enjoyed in either savory or sweet variations. The mango lassi not only provides a protein boost but also supports gut health with the probiotics present in yogurt. Additionally, the dairy content supplies essential nutrients such as calcium, promoting overall bone health.<br /><i>Mango Lassi: Rich Tradition</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-47277816359948552502023-10-14T09:39:00.001-07:002023-10-14T09:39:00.138-07:00History of mascarpone cheeseMascarpone is a triple-creme cheese made from fresh cream. Traditionally, this was made from the fresh milk of cows that have grazing pastures filled with fresh herbs and flowers. Mascarpone originated during the Middle Ages in Lombardy. Lombardy, in the northern part of Italy includes the cities of Brescia, Cremona, Mantova, Milano and Sondrio, and it has a rich agricultural and dairy heritage. <br /><br />In the 1500s and 1600s, dairymen in the region became famous for selling fresh cheese curds, known as mascarpone. The name Mascarpone may have originated from the word “mascarpa” which is milk made from the whey of stracchino cheese, or from the word “mascarpia”, the local Italian word for ricotta. <br /><br />Mascarpone is an ingredient in tiramisu. Tiramisu is the most classic dessert when people think of mascarpone cheese. It's a rich coffee-soaked cake with mascarpone cream and cocoa powder on top. <br /><br />The word tiramisu literally means “pick me up”. It comes from the Treviso dialect, “Tireme su”, Italianized into tiramisu in the latter half of the 20th century. Historical records state that tiramisu originated in Treviso in 1800. It is said that this dessert was invented by a clever “maitresse” of a house of pleasure in the center of Treviso.<br /><b>History of mascarpone cheese</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-73768041707420177972023-08-03T06:07:00.004-07:002023-08-03T06:07:27.670-07:00What is milk retentate?Membrane filtration serves as a separation method that divides a liquid into two distinct streams using a semi-permeable membrane. These resulting streams are referred to as retentate and permeate.<br /><br />Milk retentate is the outcome achieved by concentrating milk proteins through techniques like ultrafiltration applied to whole milk, partially skimmed milk, or skimmed milk.<br /><br />Ultrafiltration functions as a procedure of membrane filtration induced by medium pressure. It allows small molecules such as lactose, water, minerals, and vitamins to pass through the membrane, while larger protein and fat molecules (essential components for cheese production) are restrained and intensified. Consequently, ultrafiltration reduces the presence of substances with low molecular weight and increases the relative amount of protein.<br /><br />For the production of skim milk retentate powder, the skim milk retentate that has undergone ultrafiltration is subjected to spray-drying to obtain skim milk retentate powder containing 50–65% protein. This powder presents lower bacterial counts and acidity, along with an exceptional flavor.<br /><br />Potential applications of milk retentate encompass its integration into nutritional beverages, dietary products, items catering to the elderly, formulations for infants, protein bars, yogurts, recombined cheeses, cultured products, frozen desserts, as well as various applications within the realms of baking and confectionery.<br /><i>What is milk retentate?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7hnNjLWb__OILOYLKlP4Yg9HTODUvvCoFtNVI_Pv4kd2iUjxXGYkBX7_t0KJSqLHYHcnqVB_VCjymJO81JXKJtUBrSsaPwr9IwLmpr6-b8i7n9cn_nLglykYthXfApzE3TyAbJbBgfmwkDpL3wwCa5YyPiIIkk4-nbAwKRjqR4Iwr-sErAfsz8cw0IU/s400/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="400" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB7hnNjLWb__OILOYLKlP4Yg9HTODUvvCoFtNVI_Pv4kd2iUjxXGYkBX7_t0KJSqLHYHcnqVB_VCjymJO81JXKJtUBrSsaPwr9IwLmpr6-b8i7n9cn_nLglykYthXfApzE3TyAbJbBgfmwkDpL3wwCa5YyPiIIkk4-nbAwKRjqR4Iwr-sErAfsz8cw0IU/w419-h348/1.jpg" width="419" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-61297553639154181672023-07-08T06:37:00.005-07:002023-07-08T06:37:35.699-07:00Protein in camel milkCamel's milk contains varying protein levels, ranging from 2.15% to 4.90%, which can be affected by factors like breed and season. It consists of two primary protein groups: caseins and whey proteins, both of which play important roles. Apart from lysine, glycine, threonine, and valine, camel's milk is abundant in a diverse range of amino acids.<br /><br />The main protein in camel's milk is casein, constituting approximately 52% to 87% of the total protein content. It consists of three main components: αs1-casein, αs2-casein, β-casein, and a smaller fraction known as κ-casein. Among these, β-casein is the dominant casein, making up 65% of the total casein content in camel's milk. In comparison, cow's milk contains only 36% β-casein. Moreover, β-casein is more easily hydrolyzed compared to αs-casein.<br /><br />Whey proteins comprise about 30% of the total proteins in camel's milk. The major whey proteins found in camel milk include lactoferrin, immunoglobulins, lactophorin, peptidoglycan recognition proteins, lactoperoxidase, serum albumin, lysozyme, and α-lactalbumin. Lactoferrin and immunoglobulins are the key active components in camel milk, known to contribute to its immune-boosting properties. Lactoferrin possesses antibacterial, antifungal, antiviral, anti-inflammatory, and antioxidant properties.<br /><br />Whey proteins hold significance in terms of nutrition, providing essential amino acids and energy. They also serve functional purposes in food, influencing texture, structural modifications, and overall appearance enhancement. This includes improving foam stability, facilitating gel formation, and retaining water.<br />Protein in camel milk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavM4s68Xq8yg8jrswuA2GOo6qQw92ccqJMtjPL57HdhYcHkHDGg5VbB4aFWkE0sDFtvqV1c1iw2y7fCkUPrvxAnBZW_c4M3LRUVl6OouvuXGV35MTc64-aDRpgNfxDI4wq1jEVbQA7ZxTjk_nYMbpU-onf39Sn61dFrkY2Lw8e2TJNEPNziTGtk8Aars/s575/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="396" data-original-width="575" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjavM4s68Xq8yg8jrswuA2GOo6qQw92ccqJMtjPL57HdhYcHkHDGg5VbB4aFWkE0sDFtvqV1c1iw2y7fCkUPrvxAnBZW_c4M3LRUVl6OouvuXGV35MTc64-aDRpgNfxDI4wq1jEVbQA7ZxTjk_nYMbpU-onf39Sn61dFrkY2Lw8e2TJNEPNziTGtk8Aars/w436-h300/1.jpg" width="436" /></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-5816204124775125432023-06-13T09:09:00.002-07:002023-06-13T09:09:11.408-07:00Organic milkAll milk produced in the United States is regulated by the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA). <br /><br />Organic milk has more of the good stuff and none of the antibiotics, synthetic growth hormones or controversial pesticides. Organic milk comes from cows that have never been given drugs, which means that organic milk is guaranteed to be free of any residue. <br /><br />They adhere to the principles of organic farming, meaning that the grass which the cows graze on has not been treated with any chemicals. Any additional feed provided has been certified as organic and does not contain any artificial additives. Organic dairies follow animal welfare regulations that include standards on cows’ ability to move freely, as well as procedures on sanitizing and keeping cows healthy. <br /><br />Organic milk contains more omega 3 than the conventional one. Since omega 3 is considered an essential fatty acid, required for healthy body growth. Organic milk has a higher nutritional content, and more disease-fighting antioxidants than non-organic milk. <br /><br />Organic cows are raised in humane conditions and eat healthy diets, so that a glass of organic milk can be served without antibiotics, synthetic growth hormones or controversial pesticides. Organic milk producers are not allowed to use antibiotics unless they are necessary to save the life of an animal. <br /><br />Organic milk costs more than conventional milk because organic production is more expensive for the producer (increased animal feed prices, certification costs, and lowered milk yields).<br /><b>Organic milk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRa6h43sTVe0QUMLtOjLWLPf3e_VzSBDkMUlbrfR6o3ysDmr7cEHv4_S5wCUytrmeP7gbN5k57rHsaskvOYQk8YoXPmFWb0wcxz4QmsIHHolAPBPQ4154tscNNJezZUoUOKkUgBU89B7lO7RDYdQi3zUgMzT8qmRQLgQsHBy4SYhff9hjZO-Vr2RP/s910/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="641" data-original-width="910" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSRa6h43sTVe0QUMLtOjLWLPf3e_VzSBDkMUlbrfR6o3ysDmr7cEHv4_S5wCUytrmeP7gbN5k57rHsaskvOYQk8YoXPmFWb0wcxz4QmsIHHolAPBPQ4154tscNNJezZUoUOKkUgBU89B7lO7RDYdQi3zUgMzT8qmRQLgQsHBy4SYhff9hjZO-Vr2RP/w408-h287/1.jpg" width="408" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-66715003755431426332023-05-11T00:08:00.004-07:002023-05-11T00:08:30.439-07:00Parmesan cheeseParmesan cheese is traditionally made from cow’s milk and is aged at least 12 months. US Code of Federal Regulations, defines anything called "parmesan" must be a cow's milk cheese with a "granular texture" and a "hard and brittle rind" and have been aged for at least 10 months. In addition, the curd must have been cut into pieces "no larger than wheat kernels." <br /><br />The cheese is darker yellow than Emmental but the texture is more dense and compact. It has a crumbly, grainy texture and may vary in color from light to dark yellow. Parmesan cheese is fruity and nutty in taste, and it is mostly consumed grated over pastas or used in soups and risottos although it can also be eaten on its own as a snack. <br /><br />Parmesan is the English and American translation of the Italian word Parmigiano-Reggiano. There is also evidence that in the 17th to 19th centuries Parmigiano-Reggiano was called Parmesan in Italy and France. Parmigiano Reggiano cheese is named after the provinces in which it is made, namely Provinces of Parma, Reggio Emilia, Modena, Bologna and Mantua. <br /><br />Parmesan is made only from April to November and must be aged at least two years. At this age it has a rich, savory flavor and is consumed as a snack or after meals, as well as in cooking.<br /><b>Parmesan cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hBb_UB3EMWnxehCu6odGqvOu6EG2ySR9SyFZQ8FCFa8kw3MO75juWFwQrQJ9oY9sLkOQCdTyjubW78nEK6698bzyQGwvujLK86ElnAD0GF1Gp2FyxHZYvIj9y6goFhrbaZJp8I-lCFLO6SWMrfjSwYPPWnFP2RmeJSBnCiHVLIoFCV_k7zY4FEco/s610/1-LAPTOP-O844GS9F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="548" data-original-width="610" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hBb_UB3EMWnxehCu6odGqvOu6EG2ySR9SyFZQ8FCFa8kw3MO75juWFwQrQJ9oY9sLkOQCdTyjubW78nEK6698bzyQGwvujLK86ElnAD0GF1Gp2FyxHZYvIj9y6goFhrbaZJp8I-lCFLO6SWMrfjSwYPPWnFP2RmeJSBnCiHVLIoFCV_k7zY4FEco/w421-h378/1-LAPTOP-O844GS9F.jpg" width="421" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-65419691403680802252023-04-13T21:01:00.001-07:002023-04-13T21:01:14.968-07:00Full cream milk powderMilk powders and cream powder are milk products which can be obtained by the partial removal of water from milk or cream. Full cream milk powder is produced from fresh pasteurized milk which can be standardized to agreed customer specification. Full cream milk powder is obtained by removing moisture from fresh cow’s milk through vacuum evaporation. It is then spray-dried to get the fine powdered consistency and to preserve the nutrients naturally present in milk. <br /><br />EU defines full cream milk powder is a milk in powder no sugar or other sweetening matters added. Fat content should be at minimum 28.0 %. <br /><br />Production of milk powder consists of the processing steps like reception, clarification, cooling and storage, standardization, heat treatment, evaporation, homogenization, drying, and packaging. <br /><br />The powder form of full cream milk retains all the qualities of the liquid milk but has a significantly extended shelf life. <br /><br />The fat and/or protein content of the milk may have been adjusted, only to comply with the compositional requirements in Section 3 of Codex Standard, by the addition and/or withdrawal of milk constituents in such a way as not to alter the whey protein to casein ratio of the milk being adjusted.<br /><b>Full cream milk powder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQKF0mFGmlFtH_pE2JYq9YqlwNc5Ml4ZSgKG4I5_qgwWOAtFwZO_B3wEGtrFu5RnCJV0Ko9z0ycIzV05cXABRdVBKjSuJ1_yyIJh-DXgLMJfimNp4B1BZ_B3aJO63r0TPGzVIWYQoOFBkAeCxbX1aHLFW1bGRllfdRmBEh7vTi67-Q8lStM275iT1/s1000/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="975" data-original-width="1000" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQKF0mFGmlFtH_pE2JYq9YqlwNc5Ml4ZSgKG4I5_qgwWOAtFwZO_B3wEGtrFu5RnCJV0Ko9z0ycIzV05cXABRdVBKjSuJ1_yyIJh-DXgLMJfimNp4B1BZ_B3aJO63r0TPGzVIWYQoOFBkAeCxbX1aHLFW1bGRllfdRmBEh7vTi67-Q8lStM275iT1/w461-h450/1.jpg" width="461" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-70323585335538056652023-03-07T19:26:00.003-08:002023-03-07T19:26:16.959-08:00Sheep milkSheep milk does not have such a strong smell or taste as is often the case with goat’s milk. Sheep milk has a very subtle almost sweet flavour with no fatty residue. And it also has a silky texture. <br /><br />Sheep milk contains about one-third more energy than cow or goat milk. The valuable composition of sheep’s milk is due to the high content of fatty acids, immunoglobulins, proteins, hormones, vitamins and minerals. <br /><br />Sheep’s milk is extremely high in nutrients compared to other kinds of commercially available milk. In many cases, it is more readily digestible to people who suffer from lactose intolerance. <br /><br />Sheep milk naturally contains up to 60% more protein when compared to goat and cow milk. Many biopeptides found in milk have antibacterial, antiviral and anti-inflammatory properties. The bioactive substances of sheep’s milk also show anticancer properties. <br /><br />Sheep milk is evaluated as the creamiest milk. Because sheep graze on grass for the creation of milk, it is naturally homogenized milk, which reveals that it comprises more value of medium-chain fatty acid and slighter fat globules. Sheep’s milk contains short- and medium-chain fatty acids (representing a fraction of about 11%), which are extremely important for a healthy human diet. <br /><br />The higher total fat levels do not produce a higher spike in blood triglycerides, probably due to the different types of fat in sheep milk. Sheep’s milk has higher concentrations of butyric acid (C4:0), omega-3 fatty acid and conjugated linoleic acid (CLA) than milk from other ruminants<br /><b>Sheep milk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo62izMdBGJZovSdLsDl-QY3U20KOJ37PZOhVkPCJMORcp-YQvhBbmvD34nxm8pMz-cdAwF36bMVvlvh285N7jm4OIUp2n1LaishABaztjNSWRevA9RA_Ydifpc31rXl67sH_Vom2_kCn37X7z7w6NJoQdyBcTnzkg4zmJQKO6SnPxr_i6ZznH41AV/s571/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="571" data-original-width="542" height="509" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo62izMdBGJZovSdLsDl-QY3U20KOJ37PZOhVkPCJMORcp-YQvhBbmvD34nxm8pMz-cdAwF36bMVvlvh285N7jm4OIUp2n1LaishABaztjNSWRevA9RA_Ydifpc31rXl67sH_Vom2_kCn37X7z7w6NJoQdyBcTnzkg4zmJQKO6SnPxr_i6ZznH41AV/w483-h509/1.jpg" width="483" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-87260672168295374052023-03-04T00:30:00.001-08:002023-03-04T00:30:00.154-08:00Butter salting process Dairy products comprise substantial part of total sodium intake in the diet. Various types of cheeses, ayran and butter contain varying levels of salt and particularly cheeses have high levels of salt in their composition. Butter is essentially a water-in-oil emulsion, comprising of more than 80% milk fat, but also containing water in the form of tiny droplets, perhaps some milk SNF, with or without salt (sweet butter). <br /><br />According to PFA (Prevention of Food Adulteration) food law, table /creamy butter should contain not more than 3% common salt. It should not contain any preservatives except common salt. Salted butter is produced by adding salt in the unsalted butter in the butter making process. <br /><br />During butter making process, chilled water at approximately 5 °C is used to harden and control the size of these grains, as well as to remove the traces of buttermilk. <br /><br />Salt may be added dry or in the form of brine as a final wash. The addition of brine (10% solution) to butter grains has been used to reduce the need for chilled water. <br /><br />• If the butter is to be salted, in batch process, salt (1-3%) is spread over its surface.<br />• In the continuous butter maker, a salt slurry (10% concentration) is added to the butter. <br /><br />The butter grains are ‘worked’ to expel excess moisture, create an even, fine distribution of water droplets, and produce a close textured, evenly colored product. <br /><br />Salt, as wells as its role in the taste, preserves the product and extends the shelf-life - the average shelf-life of salted butter is five months when refrigerated while this period is three months in unsalted butter. <br /><br />Salted butter enhances the taste of toasts and other foods as the salt bring out not only the butter flavor, but the other flavors that are in the food.<br /><b>Butter salting process</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-38753667682562040652023-02-01T19:41:00.007-08:002023-02-01T19:41:40.635-08:00Buffalo milkBuffalo milk is a creamy dairy product mostly produced from water buffaloes. India and Pakistan produce the most buffalo milk worldwide. <br /><br />It has a high nutritional value, providing more protein, vitamins, and minerals than cow’s milk. Buffalo milk has 100% more fat content than cow's milk, which makes it creamier and thicker. Buffalo milk has lower cholesterol but more calories and fat compared with cow's milk. Plus, it contains beneficial compounds that may provide antioxidant protection and improved bone and heart health. <br /><br />Buffalo milks also has more vitamins and minerals. It provides 41% of the DV for phosphorus, 32% of the DV for calcium, 19% of the DV for magnesium, and 14% of the DV for vitamin A, compared with 29%, 21%, 6%, and 12% in cow’s milk, respectively. The density of buffalo milk at 20°C is about 1.0341kgl-1, which decreases to 1.0272 and 1.0263kgl-1 at 27 and 29°C, respectively. <br /><br />The milk is rich in fat, which is what makes it so creamy and thick. It also preserves longer than other milk varieties, and is more heat resistant. Buffalo milk products are also high yielding, so although buffalo produce less milk, each liter goes much further in the kitchen. The fat globules in buffalo milk are bigger, with an average volume of 4.15–4.6 μm compared to 3.36–4.15 μm for bovine milk. Buffalo fat globule membrane has an average lipid content of 38.5% compared to 35.7% in bovine milk. <br /><br />Buffalo milk produces thick and creamy dairy products suitable for the manufacture of traditional (indigenous Indian) milk products like khoa, dahi, paneer, kheer, payasam, malai, kulfi and ghee. <br /><br />Buffalo milk provides high amounts of calcium, a mineral needed for bone development. It’s also a source of casein-derived peptides that may promote bone health and reduce the risk of osteoporosis, a disease characterized by bone weakening and increased risk of fractures.<br /><b>Buffalo milk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZD1ofwbTRZwRdjqY9Ev-aMw7fEXSCipGlwhflCdqUoEE_hhAPhmr0TGYi03FRmp16Y5Z-eTkiN9ufOzn2n76qKNoKEWqowKQSntjd3WxAdElM0W-iyoW0btBgTyn5EQCciHIlAi4H4O5vXM4x_c2V5CckeTB7VwMmfyjY3xn61Yjy1sPlTdW6xHx/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZD1ofwbTRZwRdjqY9Ev-aMw7fEXSCipGlwhflCdqUoEE_hhAPhmr0TGYi03FRmp16Y5Z-eTkiN9ufOzn2n76qKNoKEWqowKQSntjd3WxAdElM0W-iyoW0btBgTyn5EQCciHIlAi4H4O5vXM4x_c2V5CckeTB7VwMmfyjY3xn61Yjy1sPlTdW6xHx/w447-h335/1.jpg" width="447" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-20535815663546278922022-12-21T10:29:00.006-08:002022-12-21T10:31:41.387-08:00Nutritional and health attributes of goat milkGoat milk differs from cow and human milk in having better digestibility, buffer capacity, alkalinity and therapeutic values. <br /><br />In gross characterization of milk fat, goat milk contains 97-99% of free lipids and 1-3% bound lipids of total fat. <br /><br />One of the most important contributions of goat milk to human nutrition is the calcium and phosphate that it supplies. Goat milk contains about 1.2 g calcium and 1 g phosphate per liter; these concentrations are similar to those in cow milk. <br /><br />Fat is up to 99 % glycerides and steroids. Free lipids of goat milk contained 96.8% triglycerides, 2.2% diglycerides and o.9% monoglyceride, whereas bound lipids contained 46.8% neutral lipids and 53.2% polar lipids. <br /><br />Fat globules are smaller and probably one of the reasons for easy digestion of this milk. The average diameter of globules in goat‟s milk is about 1.5-2 µm compared to 2.5-3.5 µm for cow‟s milk and the percentage of globules of less than 1.5µm is 28% for goat‟s milk verses 10% for cow‟s milk. These smaller sized fat globules provide a better dispersion, and a more homogeneous mixture of fat in the milk. <br /><br />Goat milk contains slightly less total casein but higher non-protein nitrogen than the cow counterpart. Milk from goats is also high in vitamin A and niacin. <br /><br />Lactose is the major carbohydrate in goat milk and the content is slightly lower than in cow milk. Other carbohydrates found in goat milk are oligosaccharides, glycopeptides, glycoproteins and nucleotides in small amounts. <br /><br />Goat milk taste varies a great deal by bred, by feed stuffs, by stage of lactation, by the age of the milk and especially by the way it’s handled. <br /><br />Goat milk is more complex in flavor than cow’s milk. and is gaining popularity in the United States for those with allergies to cow’s milk and for those who choose to avoid cattle byproducts.<br /><b>Nutritional and health attributes of goat milk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdJC4aimTfa2RaiLdFT34V5JsxAAZfrlLar4V8ULAUEOxAW_eO4arUby5vWapeCSvblccv14MamNA8iBbwUQbyZCrYm8igrXFr1jzuGUIClqXFJQB3qtDozQLWJ4iVUhBXbnysz_tcqPucuM8fNDqyPOVqUY9TWQORhP6kUYV2pzOwFs4YzSmSWD6/s1050/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="656" data-original-width="1050" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdJC4aimTfa2RaiLdFT34V5JsxAAZfrlLar4V8ULAUEOxAW_eO4arUby5vWapeCSvblccv14MamNA8iBbwUQbyZCrYm8igrXFr1jzuGUIClqXFJQB3qtDozQLWJ4iVUhBXbnysz_tcqPucuM8fNDqyPOVqUY9TWQORhP6kUYV2pzOwFs4YzSmSWD6/w487-h304/1.jpg" width="487" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-80185145995213510102022-11-19T21:48:00.004-08:002023-03-07T00:33:40.133-08:00Lactoperoxidase systemLactoperoxidase is a heme-containing chain glycoprotein found in the milk of most mammals, as well as other body fluids such as tears and saliva. It is an antimicrobial protein secreted from mammary, salivary and other mucosal glands. <br /><br />Lactoperoxidase binds a covalently linked heme prosthetic group, a derivative of protoporphyrin IX in its catalytic center. It belongs to the family of mammalian heme-containing peroxidase (XPO) enzymes. <br /><br />It is activated by H2O2, has been used to inhibit microbial outgrowth in raw milk in areas where refrigeration is not viable. <br /><br />The lactoperoxidase system plays an important role in the innate immune system by killing bacteria in milk and mucosal secretions hence augmentation of the lactoperoxidase system may have therapeutic applications. <br /><br />The lactoperoxidase system elicits antimicrobial activity against a wide variety of milk spoilage and pathogenic microorganisms including bacteria, HIV-1 virus, moulds, yeasts, mycoplasma and protozoa. Furthermore, the lactoperoxidase system does not promote the growth of pathogenic microorganisms after completion of the bacteriostatic effect.<br /><b>Lactoperoxidase system<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1w9KFb5sNUX1LQWNkp0oklTFUOvOmBQhSs1n0FoZ-k8mNeiukR2xsqkia4lecPgiWScyfPplDiPV60Ywjg0IaEDG0aUX0-Uo9iv71QdCSEUa7a2gozaztCZpC_DSI0OskcuhoGkzQkPnOHjjBLmD90XVTwgSVmDboEi45Z5519rTXs-XETJMMmoso/s348/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="251" data-original-width="348" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1w9KFb5sNUX1LQWNkp0oklTFUOvOmBQhSs1n0FoZ-k8mNeiukR2xsqkia4lecPgiWScyfPplDiPV60Ywjg0IaEDG0aUX0-Uo9iv71QdCSEUa7a2gozaztCZpC_DSI0OskcuhoGkzQkPnOHjjBLmD90XVTwgSVmDboEi45Z5519rTXs-XETJMMmoso/w436-h315/1.jpg" width="436" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-58042348228796111302022-11-19T08:03:00.001-08:002022-11-19T08:03:00.163-08:00Brie cheese productionBrie, a cheese that is surface ripened by mold, is very similar to Camembert. Differences exist, however, in the internal ripening and in the characteristic flavour and aroma of the cheeses. Brie is typically made in a larger wheel (12-14 inches across and 1 inch thick) while Camembert is usually 4 inches across and slightly thicker.<br /><br />Brie cheese is made from cow's milk containing spores of the white mold. The traditional manufacture of Brie cheese involved initially warming the milk to 32 °C and then adding coagulating enzyme to initiate curd development within 2–3 h.<br /><br />The curd is deposited into open-ended molds with holes on the sides to facilitate whey drainage. Whey is let to drain for a few hours. The curd settles to form cheese disks, which are ripened at 15 °C and 85% humidity. <br /><br />Frequently, the white mold spores are sprayed on the disks of cheese at the start of ripening period. Initial ripening for about 8 days occurs in a well-ventilated drying room maintained at 13 -16 °C. During this time, the curd softens rapidly and becomes slightly yellow and translucent in color, and a felt-like layer of white mold appears on the surface.<br /><br />In about 2–3 weeks, white mold grows all over the surface of cheese. Strict sanitary measures are necessary to avoid the growth of contaminants and to preserve the white appearance of Brie cheese.<br /><br />After 2 weeks, cheese is wrapped in cheese paper, wax paper or butcher paper and aged at 50 °C for 2- 4 more weeks depending on the size of the wheel and ripeness wanted.<br /><b>Brie cheese production</b><div><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-47234557647679339722022-10-11T10:03:00.002-07:002022-10-11T10:04:17.976-07:00Milk enzymesEnzymes are delicate organic catalysts produced by living cells, either animal or plant, but work independently from the cells that produce them.<br />
<br />Milk and derived products contain several essential nutrients and protective agents, such as enzymes and growth factors. Milk produced under normal conditions, and from normal healthy cows, contains a wide variety of enzymes. While normal milk contains substrates for most of these enzymes, very little is known concerning the significance of these enzymes in milk.<br />
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Each enzyme has a specific site of action on its target molecule, and optimal conditions (pH and temperature). Indigenous enzymes are milk constituents that originate from four main sources, blood plasma, secretory cell cytoplasm, milk fat globule membrane (MFGM), and somatic cells (leucocytes).<br />
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The best characterized enzymes in milk include N-acetyl- β -D-glucosaminidase (NAGase); acid phosphatase (AcP); alkaline phosphatase (AIP); amylase; catalase; γ-glutamyl transferase (γ-GGT); glutathione peroxidase (GSH); lactoperoxidase (LPO); lipoprotein lipase (LPL); lysozyme; plasmin; ribonuclease (RNase); sulphydryl oxidase (SHOx); superoxide dismutase (SOD); and xanthine oxidoreductase (XOR).<br />
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Lipases are enzymes that degrade fats. The major lipase in milk is lipoprotein lipase. It is associated with the casein micelle. Agitation during processing may bring the lipase into contact with the milk fat resulting in fat degradation and off-flavors.<br />
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Proteases are enzymes that degrade proteins. The major protease in milk is plasmin. Some proteases are inactivated by heat and some are not. Protein degradation can be undesirable and result in bitter off-flavors, or it may provide a desirable texture to cheese during ripening.<br />
<b><span style="color: #990000;">Milk enzymes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGJmLAnXneP0FEvRICX690jTO9_DrmfD4L-YMxXIFwqNpACKBXObmhU6PO13Jb4gdIT5WDzgU1M59dDj23JYWvs0o1JXTA_pGWOx1m-vg2B3VMolCW33gsObxEYtlnQ8WhTfBPajoIYpkQmGLMYcmNUCWEbVGoQXTMCmMdKuZiWsm4pE19swVWP-x/s735/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="494" data-original-width="735" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGJmLAnXneP0FEvRICX690jTO9_DrmfD4L-YMxXIFwqNpACKBXObmhU6PO13Jb4gdIT5WDzgU1M59dDj23JYWvs0o1JXTA_pGWOx1m-vg2B3VMolCW33gsObxEYtlnQ8WhTfBPajoIYpkQmGLMYcmNUCWEbVGoQXTMCmMdKuZiWsm4pE19swVWP-x/w462-h310/1.jpg" width="462" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-39088462641096630922022-09-03T16:32:00.005-07:002022-09-03T16:32:49.194-07:00Calcium in milkThe average adult’s weight is made up of about 2% calcium. Most of this is found in the skeleton and teeth - the rest is stored in the tissues or blood. <br /><br />Drinking milk is a great way to fulfill day-to-day dietary requirements, thanks to its rich nutrient profile and high calcium content. Dairy foods, such as milk, yogurt and cheese, are the main food source of calcium for most people in the U.S. <br /><br />The National Institute of Health recommends a daily dietary allowance of 1000 mg for adults under 50, and 1200 mg for older adults. <br /><br />One cup of milk provides around 300 mg calcium. Calcium-fortified milks can provide larger amounts of calcium in a smaller volume of milk - ranging from 280 mg to 400 mg per 200 ml milk. <br /><br />Low-fat milk contains 1% fat as opposed to the 3.25% fat of whole milk. Low-fat milk has a higher calcium content by weight than whole milk. An 8-ounce cup meets 29% of daily value of calcium. <br /><br />Calcium is a mineral most often associated with healthy bones and teeth, although it also plays an important role in:<br />*Clotting blood<br />*Nerve function<br />*Regulating normal heart rhythms<br />*Supporting healthy blood pressure<br />*Maintaining heart health <br /><br />Calcium deficiency may lead to disorders like osteoporosis, a disease in which bones become fragile and brittle later in life. Osteoporosis affects both men and women.<br /><b><span style="color: #38761d;">Calcium in milk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbq-hewp-LF5bMcEaFqfDbY6mYGRRCgIes95Zd8ukKbyGKXX8L56xaiahTYXEarcHSf7K1c3bLhg_b0gmMi1g8L-k4ABNWU9F4cjm0K_jMLsrjigl188aK8A51KehYFHne5q7083CXNZt3kKnssTRiFneianvmbQagg3r6r0lahAjxswlZtQIBMDce/s321/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="321" data-original-width="308" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbq-hewp-LF5bMcEaFqfDbY6mYGRRCgIes95Zd8ukKbyGKXX8L56xaiahTYXEarcHSf7K1c3bLhg_b0gmMi1g8L-k4ABNWU9F4cjm0K_jMLsrjigl188aK8A51KehYFHne5q7083CXNZt3kKnssTRiFneianvmbQagg3r6r0lahAjxswlZtQIBMDce/w377-h393/1.jpg" width="377" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-11607887662793228132022-08-06T12:34:00.005-07:002022-08-06T12:34:46.018-07:00Nutritional characteristics of kefirHigh in nutrients and probiotics, it is very beneficial for digestion and gut health. In fact, many people consider it to be more nutritious than yogurt. Kefir is made by combining milk or water with a gelatinous kefir starter culture of bacteria, milk proteins, and yeast. Starter cultures prepared from kefir grains. Kefir grains are small, hard, irregularly shaped, yellowish-white granules varying in diameter from 3 to 35 mm, with the appearance of miniature cauliflowers. <br /><br />The physicochemical properties of kefir include an acidic pH of 4.6, alcohol of 0.5%–2%, acidic taste, and yeasty flavour. Chemical composition of kefir found to be ranged from 10.6% to 14.9% for total solids, 2.9–6.4% for crude protein, 3.8–4.7% for carbohydrate and 0.7–1.1% for ash. <br /><br />Kefir grains contain 86.3% moisture, 4.5% protein, 1.2% ash and 0.03% fat. Brazilian kefir contained 3.91% protein, 2.34% fat and 9.62% dry matter after 24 h of fermentation. <br /><br />Kefir is good sources of: calcium, potassium, phosphorous. They are also rich in vitamin A, and B vitamins like riboflavin, folate, biotin, and B12. Full fat kefir is not only a great source of calcium but also vitamin K2 — which plays a central role in calcium metabolism. Supplementing with K2 has been shown to reduce your risk of fractures by as much as 81%. <br /><br />This fermented milk contains a complex mixture of LAB (lactobacilli, lactococci, leuconostocs, streptococci), yeasts and sometimes acetic acid bacteria. The micro-organisms present in kefir possess probiotic potential. Additionally, the microbiota present in kefir can produce antagonistic substances, such as organic acids and bacteriocins and interfere with the adherence of pathogenic bacteria in the intestinal mucosa, potentially contributing to the improvement of gut health. <br /><br />Kefir also contains a wide variety of bioactive compounds, including organic acids and peptides that contribute to its health benefits.<br /><b>Nutritional characteristics of kefir<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEIG58Hr8aE3Fjnc8fAIpW70v7VbGM_bKYNPE5uGgahW8fMjC9TK056XOVHnkL6vOBpDjt2pCJXT_dCAmg8yTSzjefectFMP1q7vBk6SYcVJcJHhTBaLnnhFScJIDDbLWtyWqpKfWyBI9mVFmAChaJ_-Tx9SDyjlBpAp3dsAPPbKBDt6SVMbe1VBj/s369/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="369" data-original-width="309" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEIG58Hr8aE3Fjnc8fAIpW70v7VbGM_bKYNPE5uGgahW8fMjC9TK056XOVHnkL6vOBpDjt2pCJXT_dCAmg8yTSzjefectFMP1q7vBk6SYcVJcJHhTBaLnnhFScJIDDbLWtyWqpKfWyBI9mVFmAChaJ_-Tx9SDyjlBpAp3dsAPPbKBDt6SVMbe1VBj/w370-h442/1.jpg" width="370" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-71457657636791557652022-07-16T02:13:00.004-07:002022-07-16T02:13:37.369-07:00Milk phospholipids In average, milk contains about 33 g total lipid (fat)/l. Phospholipids and glycosphingolipids accounts to about 1% of total milk lipids. These lipids contain relatively larger quantities of polyunsaturated fatty acids than the triacylglycerols. <br /><br />Phospholipids contain phosphorus in their molecules in addition to the fatty acids and glycerol; they also contain a nitrogenous base. <br /><br />Phospholipids are basic constituents of natural membranes; their amphiphilic properties derive from the presence of both a hydrophobic tail and a hydrophilic head. Phospholipids are a type of fat present in plant and animal cells. <br /><br />Principally milk phospholipids are the Lecithin, Cephalin and Sphingomyelin. Though fat-soluble, they are hydrophilic and imbibe large quantity of water and swell. They are used as antioxidants for fat rich dairy products. <br /><br />Phospholipids are a vital component of cell membranes, which separate the interior of cells from the outside environment and give cells structure. They are the main constituents of the milk fat globule membrane (MFGM), which encircles the lipid droplets secreted by the mammary gland cells. The MFGM contains about 60 to 70% of all milk polar lipids. These are largely responsible for the stability of fat globules in the milk oil/water emulsion, due to their amphiphilic nature. <br /><br />In human diet, phospholipids are also needed to support the absorption of fats and fat-soluble nutrients, like omega-3 fatty acids.<br /><b>Milk phospholipids<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvw7X7Z6drwjyoQO2kxAXgt7XWOtzytgXkQJiA2v9Slq-KypqX6wKXqK6Yi7yOkcHyRTA-HNU5fQ33rUM4LyhiM8R4rqXzq3yRpmKATieL8hc1AI1QUIEUP4dsaEFnbnc4FRlAQvtwlH8SKEVoyAVjAM4mht5Q1V1nFg49-aQpADtQGnyC61lR4YC/s562/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="456" data-original-width="562" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvw7X7Z6drwjyoQO2kxAXgt7XWOtzytgXkQJiA2v9Slq-KypqX6wKXqK6Yi7yOkcHyRTA-HNU5fQ33rUM4LyhiM8R4rqXzq3yRpmKATieL8hc1AI1QUIEUP4dsaEFnbnc4FRlAQvtwlH8SKEVoyAVjAM4mht5Q1V1nFg49-aQpADtQGnyC61lR4YC/w390-h317/1.jpg" width="390" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-29556819394812533672022-06-05T10:11:00.004-07:002022-06-05T10:11:41.916-07:00What is bovine colostrum?Colostrum is a breast fluid produced by humans, cows, and other mammals. Bovine colostrum is a milky fluid that comes from the udder of cows the first few days after giving birth, before true milk appears. <br /><br />There are several factors affecting the composition and physical properties of colostrum such as individuality, breed, parity, pre-partum nutrition, length of the dry period of cows, and time post-partum. <br /><br />Colostrum is thicker and more yellow than traditional breast milk. Bovine colostrum protects a newborn calf from infections as it adjusts to life outside of the mother’s womb. In human uses, bovine colostrum is good for maintaining health and preventing disease. <br /><br />Colostrum is high in protein and low in fat and sugar. It's filled with white blood cells that produce antibodies. Antibody levels in bovine colostrum can be 100 times higher than levels in regular cow's milk. <br /><br />It contains significant quantities of complement components that act as natural anti-microbial agents to actively stimulate the maturation of an infant’s immune system. Besides providing immune support, colostrum has remarkable muscular-skeletal repair and growth capabilities. <br /><br />Even though all mammals produce colostrum, supplements are usually made from the colostrum of cows. This supplement is known as bovine colostrum. <br /><br />Bovine colostrum is similar to human colostrum — rich in vitamins, minerals, fats, carbohydrates, disease-fighting proteins, growth hormones, and digestive enzymes.<br /><b>What is bovine colostrum?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtUEQm2miG5WtvvLsewXs9Lwe8kk9gzBBY4cmSmRf1NlAbHY9SKJJZbOV-iIlQzxE8olaPai73hjQv2gph9oFbcYhwKdzusokL8rGwb8gRWmAODbvf3esJQ7Idsu91La0u-mn4mjPFE0dOCe30r3vh0PmOr7rHb5SbhziWef0FdewwlBXmgezZpGA/s342/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="221" data-original-width="342" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtUEQm2miG5WtvvLsewXs9Lwe8kk9gzBBY4cmSmRf1NlAbHY9SKJJZbOV-iIlQzxE8olaPai73hjQv2gph9oFbcYhwKdzusokL8rGwb8gRWmAODbvf3esJQ7Idsu91La0u-mn4mjPFE0dOCe30r3vh0PmOr7rHb5SbhziWef0FdewwlBXmgezZpGA/w408-h264/1.jpg" width="408" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-2631385944333677088.post-77932260400643962762022-04-21T20:33:00.007-07:002022-04-21T20:33:55.214-07:00Lactoferrin in milkOther minor proteins and enzymes in milk that are of nutritional interest include lactoferrin and lactoperoxidase. There are many other enzymes in milk but these do not have a role in human nutrition. <br /><br />Lactoferrin (formerly known as lactotransferrin) is a protein in human milk, animal milk, and other bodily fluids in the body such as saliva, tears, mucus, and bile. Colostrum, the first milk made after a baby is born, is higher in lactoferrin. <br /><br />Lactoferrin's main functions in the body include binding with and transporting iron. It binds iron and is transferred via a variety of receptors into and between cells, serum, bile, and cerebrospinal fluid. <br /><br />It also helps to fight infections. Some people take lactoferrin supplements for their antioxidant and anti-inflammatory benefits. <br /><br />Lactoferrin exists as a single peptide chain with a molecular weight of approximately 80,000 Da. It is folded into two globular units with each unit able to bind 1.4 mg of iron per gram of protein.<br /><b>Lactoferrin in milk<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaK9XKkI5jyFez-DXvGCAm-A5P1KRKZ_u7DAJCstOkv9WrdFsl72P0uJGxwvu7ebKbSnfOQpK3e6ypqfvtQ0F2uCLLpFcYDObm3iLFSmMCa39mKWdStybe9S0hB8qDDbtzRKX3snd7_H9qc9CculXFiqSH236odJgD7LHIJgLxbSqr9IdPfjgIzYTh/s608/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="424" data-original-width="608" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaK9XKkI5jyFez-DXvGCAm-A5P1KRKZ_u7DAJCstOkv9WrdFsl72P0uJGxwvu7ebKbSnfOQpK3e6ypqfvtQ0F2uCLLpFcYDObm3iLFSmMCa39mKWdStybe9S0hB8qDDbtzRKX3snd7_H9qc9CculXFiqSH236odJgD7LHIJgLxbSqr9IdPfjgIzYTh/w420-h293/1.jpg" width="420" /></a></div></b>Unknownnoreply@blogger.com