Dairy Products - Science topic

I want to know how to mix different dairy products such as milk, yogurt or cheese, with rat diet?

please tell me what does it mean innovative technology in dairy product processing technology, the list of innovative technologies?

All about dairy innovations.

Greetings to all colleagues: I would like you to help me find free journals (without fee publication) in food science of food microbiology or dairy products or food fermentation..

Hello. I need information about "Adulteration of milk and dairy products with vegetable oils". Can someone please send me information about this theme?

I will appreciate your feedback.

Thanks!!

How can I introduce a 100% ethanol extract into a dairy product knowing that when I evaporate the ethanol, I obtain a dry extract that is insoluble in water and soluble in DMSO?

Dear RG Members

I'm looking for co-authors for a book chapter to be published in Spriger Nature on

"The milk value chain: from production to processing and distribution".

1. Cheese production Role of cooperatives and farmer associations in improving milk production and marketing.

2. Investment and policies to promote dairy industry growth.

3. Opportunities for entrepreneurship and value addition in dairy products.

4. Special African milk byproduct: specificity and economic opportunity.

If anyone is interested in taking part in writing one or more of the subtitles, please let me know.

Regards

Hello -- does any one have any recommendations for medication delivery vehicles (food items) that have worked well for C57BL6/J mice. The drugs we plan to use are somewhat bitter. Our study also needs to avoid foods with fat so we cannot use nut butters, chocolate, or dairy products.

Thanks in advance.

Carrot and Date consists of good quality fiber and omega 3 fatty acid. As we all know dairy products do not contain any fiber. So to make Dairy products more nutritious, I have been working on rasomalai. So far I have been getting positive feedback.

For milk with a fat content of 1.5%, petroleum ether was the most efficient. Now I'm looking for a reagent for yogurt, butter, and cream. I have to eliminate the fat in different dairy products to be able to filter them.

Hello, i'm isolating lactobacillus from commercial dairy products on MRS agar, i used serial dilutions but not satisfied with the final results.. it seems that the colonies are small as you can see in the picture .. is it normal ! how can i make it grow better?

- I used 9 ml of distilled water to prepare the dilutions with 1g of commercial yogurt samples

- I covered the plates with parafilm and plastic bags to create anaerobic conditions

- Scharlau MRS agar have been used

I am looking for a book or review article which comprehensively describes the application of stabilizers in dairy products?

Hello, i'm working on lactobacillus isolates from different dairy products and food samples , and focusing on the effects of bacteriocins against food-borne pathogens. How can i distinguish the action of bacteriocin from other antimicrobial compounds like organic acids and hydrogen peroxide ? can someone give the exact steps ? thank you

Let me thank you for your valued opinion with its Pros for dairy fats.

Litterature seems to be poor in LCA references or other environmental indicators concerning non-milk beverages.

I'm interested in beverages from almonds, soy, oat, rice and coco, comparing to animal milk and dairy products.

The aim is to know more about the strengths and weaknesses of each, in a multicriteria perspective.

Do you know any publication, report or team working on this topic?

A great thank in advance.

What are the benefits of consuming milk and dairy products?

Milk-loving people, let’s discuss this video! I'm for sustainable agriculture and I agree that Remilk is revolutionary but there were points in this video that got me thinking:

1. “Milk is not healthy” is a broad presumption. Sure, there have been researches that were for and against consuming milk. But I consider milk as a healthy food since it contains proper amounts of dietary fats, proteins, vitamins, and minerals needed by the body. It is a reason why dietary guidelines (such as issued by the United States Department of Agriculture) recommends consuming three daily servings of low-fat/non-fat milk, yogurt, or cheese.

2. Alright, milk may be bad for consumers who can’t tolerate lactose. But how about in fermented milk products? During fermentation, microorganisms utilize lactose and produce lactic acid. I can think a lot about how lactic acid production is important in fermented milk products.

3. Milk has cholesterol but a cup of whole milk only contains 0.01% of cholesterol. How much more in low-fat or non-fat milk? Also, milk consumption increases HDL (high-density lipoproteins) cholesterol which transports excess cholesterol from the bloodstream to the liver for bile production. Bile serves as an emulsifier in the digestion of dietary lipids.

4. Indeed, milk is predominantly comprised of saturated fats. However, these saturated fats can be converted to unsaturated fats by microorganisms (e.g. lactic acid bacteria) during fermentation.

5. I can agree that milk is not entirely sustainable in the sense that the dairy industry greatly contributes to greenhouse gas (GHG) emissions compared to other agricultural practices. But we can’t ignore that there has been a significant reduction in GHG emissions throughout the years primarily by changes in breeding, nutrition, and management practices.

6. I honestly don’t know what to feel about animal abuse in the dairy industry. Does continually breeding dairy animals and leaving them in a lifelong cycle of reproduction and lactation might be considered animal abuse? (In my mind, it's a sad yes.)

7. Let’s say that the microbes have the same machinery as the cow’s mammary epithelial cells in producing milk, is it certain that they will have the same physicochemical composition, property, and functionality?

8. What are the external nutrient sources of the microbes? Is it the same nutrients found in the cow’s blood?

9. It is contradicting that they want to produce milk from microbes with the same chemical composition as cow’s milk but with no lactose?

This video discussed valid points that can be considered problems in the dairy industry. As long as this microbially-produced milk does not sacrifice the wonders of milk; Remilk, why not?

Dear Colleagues,

I am interested in colsunting current figures about milk and dairy products (production and consumption), such as those included in the IDF-FIL reports "The world dairy situation. Bulletin of the International Dairy Federation". These reports, however, are too expensive. Therefore, I would like to kindly ask whether any of you have a recent FIL-IDF report (2017-2018) which could be sheared in a private manner. Thank you very many in advance for your consideration.

Baltasar

Yogurt and its benefits

I am searching for information on global M&A (Mergers and Acquisitions) figure for the dairy industry on an annual basis. It would also be helpful to know what are the FDI inflows and outflows for the Canadian dairy industry on an annual basis (2000 - 2016).

Hans De Beer in an article titled 'Dairy products and physical stature: A systematic review and meta-analysis of controlled trials.' published in Econ Hum Biol 2012;10:299-309. opined milk/dairy product consumption augments longitudinal growth in childhood. What could the basis of this growth promoting effect of milk?

I want to know the influence of different diafiltration mediums to know on the retentate and permeate obtained. I want to know which types exist and which effect produce. Thank you for your help.

When I say properties I refer to the pH, calcium and lactose content.

If you have any idea or can recommend some articles, I will appreciate that!

Calcium is essential for many patients

why as we found that daily supplementation with 500 mg calcium citrate and 700 IU vitamin D3 for 3 years prevented increases in plasma glucose and insulin resistance in the subgroup of participants with IFG at baseline but had no apparent effect among those with NFG. There was no effect of supplementation on markers of systemic inflammation among either subgroup.

Our results are consistent with cross-sectional studies that have reported an inverse association between calcium and vitamin D status, as measured by serum 25-hydroxyvitamin D concentration and calcium intake, respectively, and prevalence of type 2 diabetes (5–11). Consumption of dairy products, a rich source of both calcium and vitamin D, has also been associated with decreased risk of type 2 diabetes (38,39). Our findings are also in accord with recently reported findings from the Nurses’ Health Study, in which a reported daily intake of >800 IU vitamin D and >1,200 mg calcium was associated with a 33% lower risk of type 2 diabetes as compared with a daily intake of <400 IU and 600 mg calcium and vitamin D, respectively (17).

Previously reported trials with vitamin D supplementation in patients with type 2 diabetes have shown conflicting results (18–20,24,25). Although firm conclusions from these trials cannot be drawn because the studies were short in duration, included few subjects, and used various formulations of vitamin D, there is limited evidence to suggest that vitamin D supplementation at an early stage in the pathogenesis of diabetes (i.e., glucose intolerance) may be of benefit in delaying progression to clinical diabetes (20).

The mechanisms by which vitamin D or calcium may affect risk of type 2 diabetes are not clear. Impaired pancreatic β-cell function, insulin resistance, and low-grade systemic inflammation are important risk factors of developing glucose intolerance and type 2 diabetes (40,41). In both animal and human studies, impaired pancreatic β-cell function has been reported with vitamin D insufficiency (7,9,42–45), while vitamin D supplementation restores insulin secretion (18,20,25,42,46,47). Given a recent report that 25-hydroxyvitamin D is converted to its active form, 1,25-hydroxyvitamin D, within the pancreatic β-cell by 25-hydroxyvitamin D 1-α-hydroxylase (48), in our study the lack of difference in 1,25-hydroxyvitamin D levels between the two treatment arms does not rule out an important role for 1,25-hydroxyvitamin D. There is also limited evidence of an association between vitamin D deficiency and insulin resistance (7,9,19,45), but the effect of vitamin D supplementation on insulin resistance from short-term, nonrandomized, noncontrolled human trials is conflicting (25,49,50). The mechanisms by which calcium intake may alter diabetes risk are even less clear. Abnormal regulation of intracellular calcium affecting both insulin sensitivity and insulin release has been suggested as a potential mechanism to explain the putative association between calcium insufficiency and risk of type 2 diabetes (51,52). Our finding that HOMA-IR improved with calcium and vitamin D supplementation supports the hypothesis that calcium and vitamin D affect type 2 diabetes risk by modifying insulin resistance. Our study did not assess the effect of supplementation on insulin secretion while there was no effect on inflammatory markers. Two recent observational studies have reported higher C-reactive protein concentrations among patients with hypovitaminosis D (11,53), whereas two trials of vitamin D supplementation versus placebo showed conflicting results; after vitamin D supplementation, C-reactive protein declined among patients in the intensive care unit (54), whereas it remained unchanged in outpatients with congestive heart failure (55).

Our study cannot separate the independent effects of calcium and vitamin D. Only a few observational studies have examined the individual contributions of calcium and vitamin D in relation to type 2 diabetes (17,39). In the Nurses’ Health Study, total (dietary plus supplemental) calcium intake was inversely associated with incident type 2 diabetes while total vitamin D intake (after adjustment for calcium intake) was not. Of particular interest, however, was the observation that women who reported a high intake of combined calcium and vitamin D had a much lower risk of developing type 2 diabetes compared with women with lower intakes of only one of these nutrients. In cross-sectional analysis from the Women's Health Study, a randomized, controlled trial of vitamin E and aspirin in the primary prevention of cardiovascular disease in 39,876 women aged ≥45 years, the prevalence of type 2 diabetes was inversely associated with intake of calcium intake but not vitamin D (39). Given their close interrelationship, deciphering the individual effects of calcium and vitamin D in observational studies is challenging, but the overall evidence suggests that both nutrients play a role in relation to type 2 diabetes.

The strengths of our study include its randomized, double-blind, placebo-controlled design; the use of 25-hydroxyvitamin D and PTH to document the success of the intervention; and the adjustment in our analyses for a variety of important confounders for type 2 diabetes. It is important to note that the study was designed for skeletal primary outcomes and that we had single measurements of outcomes at baseline and 3 years only. We excluded nonwhite persons because there were too few nonwhite participants to draw any conclusions, because in previous studies, vitamin D deficiency correlated with diabetes primarily in whites (7,17) and because of evidence to suggest that nonwhites exhibit a different vitamin D, calcium, and parathyroid homeostasis (28,29). Therefore, we cannot directly extrapolate our findings to the nonwhite population. Finally, there may be potential unintended bias because we did not have available specimens for measuring the outcomes of interest in the entire cohort. To explore this possibility, we compared the baseline characteristics between the excluded group because of unavailable stored specimens (n = 38) and the cohort with available specimens, and we found no differences.

In conclusion, in older individuals with IFG, combined calcium and vitamin D supplementation attenuates the increases in glycemia and insulin resistance that occur with aging. Because of the post hoc nature of our analysis, our findings should be considered hypothesis generating, and they need to be replicated in clinical trials specifically designed for diabetes-related primary outcomes in populations at high risk for type 2 diabetes. Nevertheless, our results provide preliminary support for an important role of calcium and vitamin D supplementation to lower risk of progression to clinical diabetes in individuals with glucose intolerance but not in those with NFG.so is it necessary to take calcium for diabetics?

📷

Hello,

Can someone tell me how to increase the shelf life of pickles to 6 months to 1 year..?

Below are details

- Should not have artificial preservatives

- Packaging should be glass bottles

- Quality of the product should not deteriorate (Taste and authenticity should remain same)

- Cannot use Retort because it is deteriorating the taste of the product.

Thanks,

Balasubrahmanyam

I would like to have some details about the process of producing fiber by using milk protein casein. How much fiber can be produced using 1 kg of milk? How much does it cost? Does anybody have some sort of protocol and would like to develop some collaboration?

Hello. I am making a study about ecosystem services. According to the interviews applied to the stakeholders, these resulted in the importance of pastures (which are found in the "Andean pajonal" ecosystem) as they serve as food for their cattle (cows), which provides dairy products for sale. I can say dairy products is an ecosystem services provided by that ecosystem, but, can I say that fodder or pastures is an ecosystem service too?

In the way to reduce the quantity of food waste, I'm thinking how can we compost dairy products (yogurt, milk, powdered milk, cheese ...), and use it as fertilizers.

Also, I'm searching about some horticultural or agronomic techniques when we can reuse dairy products.

Thank you in advance.

We are willing to estimate profit function for dairy processing unit. As profit is a function of output price (py) and input price (px). Under input prices included price of raw material, other ingredients, labour cost and transport cost......., whereas we have three dairy products such as Ghee, Paneer and Dahi. The prices and input-output coefficients are different for these products. Can we take a combined output price (py) for all products based on conversion ratio and can fit regression model

Optimization problems arise in many real-life applications and are intensively studied in different areas. Producing an optimized model of real-world problems is complex and time consuming. As commercial enterprises and systems managers make every effort to become more competitive, numerical optimization techniques are increasingly being used to identify the best solution for modeled systems.....

from (Optimization Approaches for a Complex Dairy Farm Simulation Model/Jagannath Aryal, Don Kulasiri and Dishi Liu)

Bovine tuberculosis refers to infection with bacteria called Mycobacterium bovis, or M. bovis. Mycobacterium bovis is related to another organism that causes tuberculosis in humans, Mycobacterium tuberculosis, but M. bovis is found most commonly in cattle and other animals. People can become infected with M. bovis when they consume raw milk and unpasteurized dairy products. Symptoms of bovine tuberculosis in people depend on the parts of the body infected; most infections result in no or only mild symptoms, including fever, night sweats, abdominal pain, and diarrhea. A comprehensive testing program conducted by the U.S. Department of Agriculture, state animal health agencies, and livestock ranchers has virtually eliminated bovine tuberculosis from cattle in the United States. However, bovine tuberculosis remains common in many developing countries, and persons should refrain from consuming imported dairy products that are not pasteurized.

I want to know cross sectional studies in Asian countries.

I have gone through few of the literature available over Pubmed and other online resources and could find kits that are capable of identifying BSE prions from brain tissue samples. Whereas, I am looking for a methodology which can detect the presence of BSE prions in dairy products and meat products.

Please let me know if there is any kit or methodology available for the same.

Thanks & Regards,

Dr T. Yugendran

Any sugessions that probiotics, prebiotics and protease resistant bacteriocins can be alternatives to antibiotics and can be used for eliminating antibiotic resistance?

its about isolation lactobacillus from cheese and other dairy products.

I am looking for the amount of water that is used to produce raw milk in Israel. Or a way to approximate it.

Industrial operation like pasteurization, homogenization and their subsequent effect on rheology.

What is the impact of pasteurisation, sterilization and other processes of milk processing and dairy production on stability, especially on the toxicity of aflatoxin M1?

I am searching a method to extract sphingomyelin from dairy products to use it for DSC.

I'm looking for insights on best vegetable proteins for use in plant-based beverages and yogurts.

I wonder how much calories can be produced for humans in a year, as beef and dairy products, out of 1 hectare farm of alfalfa?

The question has two parts Ancient knowledge regarding :First: 1- The precursor of milk is digested food or excretions in the stomach. Second: The role of blood in circulating the components required for milk formation. 

Vitamin B12 is an important compound which human body requires for healthy lifestyle. B12 is mainly existed in animal products such as Beef liver, clams, fish, poultry, eggs, milk, and other dairy products. As we see it is mainly existed in animal’s products and some other fortified products such as breakfast cereals. So as an inevitable consequences , B12 is considered as a biggest challenge for vegan diet followers which they are always seeking to obtain it from alternative sources. B12 deficiency might put those consumers at the risk of exhaustion and anemia or even might increase the risk of coronary disease .

milk adulteration effect on cultured dairy product (yogurt, curd, cheese)

The Haloumi is the traditional Cyprus cheese made from the cow or sheep milk. What is the normal average yield of halloumi cheese?

Will it be possible to slightly improve the yield by addition of calcium chloride in the pasteurized cow milk? How much yield improvement can be achieved if so?

In this question:

we discuss physico-chemical and organoleptic parameters that are appropriate for measurement during storage of the products.

The question here is about the non-destructive optical techniques that can be used for analysis of theese dairy products.

It is important to know the physico-chemical and organoleptic parameters that can be predicted and analysed by optical methods.

Adulteration for cultured dairy products (curd, yogurt)

Recently, most dairy products contain a strain of Lactobacillus spp bacteria, dose this type of bacteria really strengthen the digestive system?

We seem to have reached sharp divide in the direction of thinking on low-impact living. Coming from a background of organic farming, the 'traditional' position of directly consuming plant protein in a near-natural state seems to be rapidly being overtaken by an instinct to look for high-tech solutions. It is hard not to see this as 'reverse homeopathy' - more of what is causing a problem will cure it. My very rough calculation is that we can reduce the global cattle herd by 80% if we only maintain enough animals for dairy production. There is still some meat production from a dairy herd, which would leave meat on the table for those prepared to pay the resulting high price. My thought is that a direct solution to the methane problem, such as this, would have a far greater impact on carbon dioxide emissions than cultured meat could ever give us.

Need to know all the factor that influence the yield

Looking to clarify its role in dairy products, especially in cheese.

i want to ask if there were a relation ship between red pigment in raw dairy milk and alfalfa hay , what reasons of red pigment in raw dairy milk

Dairy products are gaining a big interest for their nutritional properties and for containing specific compounds able to exert a potentially positive effect on human health.

So, I have a point I would like to discuss with you: what is the best way to improve functional characteristics in dairy products?

Rearing systems, feeding or technological strategies are useful to improve their content in healthy nutritional components.

What is your opinion?

we always use diet with probiotics like cheese or yogurt in order to increase the efficiency of the intestine. so we have to know the normal value of these

beneficial microorganisms   in the diet and is it problem when increased or not ?      

Please suggest me book or papers where i find thermal properties of dairy products

Hi,

I'm currently working on smoothies (which contain key ingredients like fruit juice and milk).

Can anybody suggest how to increase the shelf life of the product to 4 months which has to be stored at ambient temperature? (Suggest technologies other than Retort processing, UHT and HPP).

Thanks,

Balasubrahmanyam.

Hi, I want to conduct an accelerated shelf life testing of packaged coconut water. What can be the possible acceleration factor for the same.

Effect of refrigerated storage on microbiological, chemical and sensory characteristics of a ewes’ raw milk stretched cheese

I am Dr. M Nasir Rofiq from Indonesia.  it s interesting to find out the essential oils efct on rumen manipulations. I read alot of literature about it on your name . Ferret and Losa. My Professor from turkey (Prof Hasan Kutlu) has a paper with Mr Ferret. I studied from Prof Hasan. and now I am in Indonesia would like to continue the research about essentials oil effect on rumen using some herb from Indonesia. Could I study more from you by follow your project or may be collaboratiion research.

Kindly provide simple extraction method which does not require any rotary evaporator. 

Thank you.

I'm working on a short article about the benefits of Kefir.

I would like to offer some information about the possible introduction of different bacterial/yeast strains into Kefir grains, ie breaking up probiotic capsules, but there are questions.

Firstly, would this sp introduction affect the existing strains either positively or negatively? And then how can a home brewer be sure the introduction was successful, ie no lab at home! And what strains should they buy?

Also when adding milk to cultivate the kefir should one warm the milk prior to adding? Is 'sourness' the ultimate in terms of health benefit? I've read that maturation creates more b complex but with that comes sour taste? What is the ratio of grains to milk for best health benefits?

Thanks for your help

Does it make sense taking into account that humans need DHA and EPA and cows scarcely convert C18:3n3 into them?

I have coarsely ground powder of maize. How to initiate it for biochemical estimation eg. protein, starch etc. without digestion step?

Can anybody help with a method for proteinase enzyme assay for lactobacilus strains after fermentation of dairy products by using chromogenic substrate

which techniques can evaluate the antioxidant activity in cheese and yogurt ?

I am going to start my Ph.D. research work soon.

I am interested in microencapsulation of active ingredients and incorporation of that in some dairy products.

Please suggest some recent area of research in this topic.

It would really helpful for me.

Waiting for valuable response !

What latest studies have been done on Rhodes grass and Centrosema pubescens hay quality for dairy production in Southern Africa?

I am working on wastewater treatment of dairy product so I need to refer me some cost effective and environmental friendly method to control PH.

Noted with thanks

How do you explain The effect of storage time on the physicochemical , textural and sensory properties of spreadable processed cheese?

Using Carboxymethyl cellulose (CMC) in some dairy products like yogurt and cheese wasn't legal in our country. We have to determine CMC in those foods if present. We are using a spectrophotometric method but it is more complicated, time-consuming and every stage of the method substantially error-prone.  We are trying to find new easy and accurate method. But first of all we need to extract or seperate CMC from yogurt and cheese easily. After than we can use those extracts to improve a new method (for HPLC, spectrophotometer etc.). 

I need to prepare waste water of particular COD and BOD. so I can test the removal efficiency in ROTATING BIOLOGICAL CONTACTOR.

Any one having any related article about preparing synthetic DIARY or SAGO waste water?

if any one use this kit before for extracting the genomic DNA from milk and dairy products, is the results obtained was satisfactory and DNA yield was good? 

can i use sodium bicarbonate? or there any better preservatives?

Yogurt, firmness and viscosity

As matter of fact, I am working on the project to design a preliminary wastewater treatment for industrial factory's such as manufacturer of dairy products.

Thanks for all of your efforts

I need some articles about lipid composition changes in milk fat globules  during dairy products manufacture

Dairy products, i need some articles about increase the level of hydration, and stabilize milk protein molecules in fermented milk products

wishing to make hydrolysis of certain protein using protease enzyme produced from LAB strain then applied in dairy product to promote the quality and validity

Hello,does anyone have a good information about production of milk-clotting enzymes or rennet or Microbial rennets ???

I would like to know the possibility to include the dairy products with PLGA NPs?

Obtain Genomic DNA for diversity evaluation