64 research outputs found
Effect of curd washing in ewe's milk cheese on reduction of cholesterol by beta cyclodextrin
No full textResumen del póster presentado al 20th International Cyclodextrin Symposium, celebrado en Italia del 13 al 17 de junio de 2022.[Introduction]: For the past 20 years, consumers have been reducing their fat consumption due to health concerns surrounding animal high fat diets. Dairy, egg and meat products have been considered to increase the risk for cardiovascular diseases in humans because, in comparison to other lipid sources, they contain a high proportion of cholesterol.[Objective]: the aim of this work was the study of the effect of curd washing using beta cyclodextrin (ß-CD) with pasteurized ewe's whole milk for making cheeses. With the purpose of manufacturing low cholesterol cheeses with a reduction of residual ß-CD on finished mature cheeses.[Material and methods]: I). Ewe's pasteurized milk was treated with and without ß-CD. II). Curd washing was made with deionized water twice, with the same volume of whey that was drained off.[Results and discussion]: The cholesterol reduction in three months washed ewe's milk cheeses was 97.98 ± 2.25% comparing with the control washed cheeses without ß-CD. No differences (P < 0.05) for the linoleic acid C18:2 for control milk (3.26 ± 0.31) and treated washed ß-CD curd milk cheeses (3.19 ± 0.18) were observed. In this study, the main conjugated linoleic acid isomer C18:2-cis-9 trans-11 (rumenic acid) did not show differences (P < 0.05) between control curd washed cheeses (0.97 ± 0.08) and ß-CD curd washed cheeses (0.92 ± 0.05). Total and individual phospholipids classes did not shows statiscal differences in control and treated washed ß-CD curd milk. Residual ß-CD was reduced to a 50% in the treated washed ß-CD curd milk, comparing with the control cheeses. Results from the present study suggested that the effect of curd washing on the treatment with ß-CD can be applied to ewe's milk for making low cholesterol cheeses without altering the fatty acid and phospholipids and decreasing the residual ß-CD in the finished mature cheeses.Study was supported by the Spanish Ministry of Science and Innovation. Projects PID2020-11482RB-100; PDC2021-121528-100.Peer reviewe
Genetic parameters of cheese yield and curd nutrient recovery or whey loss traits predicted using Fourier-transform infrared spectroscopy of samples collected during milk recording on Holstein, Brown Swiss, and Simmental dairy cows
No full textCheese yield is the most important technological parameter in the dairy industry in many countries. The aim of this study was to infer (co)variance components for cheese yields (CY) and nutrient recoveries in curd (REC) predicted using Fourier-transform infrared (FTIR) spectroscopy of samples collected during milk recording on Holstein, Brown Swiss, and Simmental dairy cows. A total of 311,354 FTIR spectra representing the test-day records of 29,208 dairy cows (Holstein, Brown Swiss, and Simmental) from 654 herds, collected over a 3-yr period, were available for the study. The traits of interest for each cow consisted of 3 cheese yield traits (%CY: fresh curd, curd total solids, and curd water as a percent of the weight of the processed milk), 4 curd nutrient recovery traits (REC: fat, protein, total solids, and the energy of the curd as a percent of the same nutrient in the processed milk), and 3 daily cheese production traits (daily fresh curd, total solids, and the water of the curd per cow). Calibration equations (freely available upon request to the corresponding author) were used to predict individual test-day observations for these traits. The (co)variance components were estimated for the CY, REC, milk production, and milk composition traits via a set of 4-trait analyses within each breed. All analyses were performed using REML and linear animal models. The heritabilities of the %CY were always higher for Holstein and Brown Swiss cows (0.22 to 0.33) compared with Simmental cows (0.14 to 0.18). In general, the fresh cheese yield (%CYCURD) showed genetic variation and heritability estimates that were slightly higher than those of its components, %CYSOLIDS and %CYWATER. The parameter RECPROTEIN was the most heritable trait in all the 3 breeds,. with values ranging from 0.32 to 0.41. Our estimation of the genetic relationships of the CY and REC with milk production and composition revealed that the current selection strategies used in dairy cattle are expected to exert only limited effects on the REC traits. Instead, breeders may be able to exploit genetic variations in the %CY, particularly RECFAT and RECPROTEIN. This last component is not explained by the milk protein content, suggesting that its direct selection could be beneficial for cheese production aptitude. Collectively, our findings indicate that breeding strategies aimed at enhancing CY and REC could be easily and rapidly implemented for dairy cattle populations in which FTIR spectra are routinely acquired from individual milk samples
‘The People’s Glossary’: Using dialogic art to create a common language for User-led Museum practice
No full textIt is understood that language is a powerful mediator of social hierarchy with great influence to emancipate, educate or exclude. Meanwhile, discourses centred on expertise, representation and authorship have re-emerged as priorities in collections of contemporary art due to pressures for them to be reinstated as dialogical resources. This is especially true for those where participatory practices are being challenged due to their failure to prioritise public discourse over dominant, institutional ones. Even after attempts to democratise collections via processes to co-write interpretation, they struggle to represent community co-authors ethically and transparently. This thesis argues that language use and misrepresentation prevent publics from using collections of contemporary art and feeling like they belong in them. Using discourse theory and participatory action research, this study interrogates the processes used by collections to co-author the interpretation of artworks to create ‘equitable plurality’ and offers up a toolkit of arts-based practices to engender usership. Drawn from dialogic practices and qualitative research, the investigation examines the politics of discourse and plurality of speech – spoken and written – to contribute a unique focus on language generated and used by publics to create a common language. Undertaken with multiple communities of practice associated with Tate Liverpool’s collection ‘Constellations’, this research concludes in the production of a crowd-sourced digital resource titled The People’s Glossary. By revisiting and reinterpreting keywords with publics as a dialogic practice, this body of work contributes processes and research to embed plurality in collections of contemporary art
Countering the "Climate Cult" -- Cascading Frame Activation in Far-right Digital Networks (Supplementary Materials)
No full textThis is the supplementary material for the project "Countering the "Climate Cult" -- Framing Cascades in Far-right Digital Networks." We include our code in R Markdown format along with tables outlining the results of qualitative analyses and data cleaning. It also includes the Appendix, which features additional results and lists the dictionaries and intercoder reliability scores. The original dataset, needed to replicate the study and run the entire code, will be made available upon reasonable request to the corresponding author
Studies On Microbiological Profile and Flavour Evaluation Of Curd
No full textThis Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page
Analysis of existing cheeses on the Lithuanian and Norwegian market and consumer opinion studies on cheese consumption
No full textThe aim of the work is to adapt brown cheeses on the Norwegian market to lithuanian taste and to carry out an analysis of consumer opinion on their demand, health impact, consumption habits. Structured literature. The list of literature is available on page 53. During the work, the author of the work selected, in the opinion of the author of the work, natural, good health-friendly additives (honey, locust bean, ginger and nuts) and brown cheese produced with them. It was made according to the old Norwegian tradition. The sensory assessment of the extracted sample of whey cheese was carried out in three ways: sensory acceptability assessment, assessment of sensory characteristics and profile descriptive analysis. In the case of brown cheeses, studies have shown that brown cheese with honey and ginger stood out in appearance, taste and smell, so the evaluators gave the most points to this cheese.. The analysis of the consumer survey showed the most consumed cheeses by people living in Lithuania and Norway. The most striking stand out was the consumption of curd cheese and brown cheese. Consumers lack information about whey cheeses and their benefits for the body. The author of this study analyzed the range of curd and brown cheeses on the market, which is found in one of the supermarket chains (Norway and Lithuania)
Comparison of ventriculotomy vlosure with and without a coelomic fat patch in Japanese quail (Coturnix coturnix japonica)
No full textRemoval of foreign bodies from the ventriculus in birds may necessitate ventriculotomy. Complications with this intervention include leakage and adhesion formation. To investigate if the use of a coelomic fat patch and a tension-relieving suture in addition to a simple interrupted pattern would improve the healing process after ventriculotomy, 2 groups of 9 Japanese quail (Coturnix coturnix japonica) underwent ventriculotomy. In group 1, only simpleinterrupted and tension-relieving sutures were used for closure of the ventriculotomy. In group 2, a coelomic fat patch from the surrounding adipose tissue was applied to the incision site in addition to the sutures. All quail recovered normally and were considered clinically healthy after surgery. Three birds from each group were euthanatized at days 7, 14, and 21 after surgery. On histologic examination, the suture techniques used for closure of the ventriculotomy led to minimal inflammation of the surrounding tissues in both groups. Serosal inflammation was significantly greater in group 2 birds that had the adipose patch at closure compared with group 1 birds. Therefore, the use of a coelomic fat patch to cover the site of ventriculotomy did not result in an improved healing process and its use is not recommended in quail
Ovarian Teratoma in a Fiji Island Banded Iguana (Brachylophus fasciatus) and a Green Iguana (Iguana iguana)
No full textEffects of αs1-casein and k- casein genotypes on nutrient intake and milk production in Girgentana goats: a further investigation
No full textThe influence of polymorphism at αs1-casein locus (CSN1S1) on goat milk properties is adequately known, whereas the knowl- edge is limited on the effects of κ-casein gene variants (CSN3), C-093 and the association between variants of CSN1S1 and CSN3 Milking technique in jenny: effects on milk production genes. This study aimed to investigate the effect of some CSN1S1-CSN3 composite genotypes (CG) on feed intake and milk production of 95 Girgentana goats from 6 experiments (551 Rossella Di Palo, Diana Neri, Barbara Ariota, Rosanna Serafini, observations). Goats, genotyped using specific PCR protocols at DNA level and IEF technique at milk protein level, were equal at αs2-casein and β-casein loci, and belonged to one of 6 CG derived from the association of strong (A) and weak (F) alleles for αs1-casein with A-IEF and B-IEF for κ-casein: AA-A (23 Corresponding author: [email protected] goats), AA-AB (7goats), AA-B (8 goats), AF-A (31 goats), AF-AB - (18 goats), FF-A (8 goats). Data were analysed using a model for repeated observations. No CG effect emerged for dry matter, crude protein, NDF and net energy intake, and milk yield of goats. However, CG affected milk casein content (P0.001). In goats with A-IEF for κ- Prediction of coagulating and noncoagulating milk samples using mid-infrared spectroscopy casein, the strong A allele at CSN1S1 loci was associated to an increasing (P>0.05) in milk clotting parameters (clotting time, r: 11.0, 11.9, 13.5 min; curd firming time, k20: 1.69, 1.93, 2.38 min; curd firmness, a30: 34.7, 42.2, 44.0 mm, for FF-A, AF-A, AA-A. Moreover, in AA goats for αs1-casein, κ-casein alleles referred to B-IEF were responsible of a decreasing trend (P>0.05) in clotting time and curd firming time, and a further increase (P>0.01) in curd firmness (r: 13.5, 11.8, 10.3 min; k20: 2.38, 1.53, 1.50 min; a30: 44.0, 48.6, 51.6 mm, for AA-A, AA-AB, AA-B). The strong alleles (A) at CSN1S1 and B-IEF at CSN3 seem to improve synergistically casein synthesis and curd consistency (a30), whereas they show an opposite effect on curd formation rate (r and k20)
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