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Infant formula is an important food for those infants who are deprived of breast milk. However, infant formula powder is prone to fly apart, moisture absorption, sticky spoon, and inaccurate measurement. Block infant formula can solve these problems well. In this study, the characteristics (including particle structure morphology, moisture content, particle size, etc.) of infant formula powder were investigated on the compressive strength and solubility of block infant formula after compression molding with infant formula powder as the object. The results showed that the compressive strength and solubility of the block infant formula made from milk powder with a moisture content of 4.75%, particle size larger than 80 mesh, and morphology of compact grape structure appendages were the best. Therefore, milk powder with this characteristic is the most suitable for the preparation of block infant formula. This study provides referenceable experimental data and theoretical basis for the preparation and application of block infant formula. [ABSTRACT FROM AUTHOR]

A novel procedure of dual direct immersion single-drop microextraction (DDI-SDME) was developed for the sequential separation and preconcentration of Fe(III) and Fe(II) followed by graphite furnace atomic absorption spectrometry determination. At pH 1.5, Fe(III) can selectively react with N-benzoyl-N-phenylhydroxylamine (BPHA) to form the hydrophobic complexes which can be extracted into one organic drop, while Fe(II) remained in the solution. Then, another organic drop containing BPHA was immersed in the sample solution after the extraction of Fe(III) for the preconcentration of Fe(II) at pH 4.5. This procedure eliminated the time-consuming and labor-intensive step of oxidation of Fe(II) or reduction of Fe(III), which may cause the incomplete conversion of the species and sample contamination. Main conditions influencing the separation and enrichment of Fe species were studied. Under the selected conditions, the detection limits of this procedure were 0.058 ng mL−1 and 0.074 ng mL−1 for Fe(III) and Fe(II) with relative standard deviations of 4.8% and 5.6%, respectively. Enrichment factors of 300-fold were obtained for Fe species. The proposed procedure was successfully utilized for detecting Fe(III) and Fe(II) in food samples. To evaluate accuracy of this procedure, a certified reference material of milk powder was analyzed, and the determined value was in good agreement with the certified value. [ABSTRACT FROM AUTHOR]

Homogenisation is a widely used technique in manufacturing powdered milk with a direct impact on product solubility, and the homogenisation pressure is a central attribute of this process. We aimed to understand the effect of increasing homogenisation pressures (0/0, 15/5, and 75/5 MPa, 1st/2nd stages) on particle-size distribution during homogenised whole milk powder manufacture and rehydration of the final product. The fluid milk was thermally treated, homogenised, concentrated by rotary evaporation, and then dried using a spray dryer. Particle size (Dv90) was monitored at all stages of the manufacturing process. The final product (milk powder) was analysed using particle-size distribution, electronic scanning microscopy, water activity, and isotherms. The results demonstrated that increasing the homogenisation pressure leads to milk powder with smaller particle size when rehydrated (Dv90 values: 6.08, 1.48 and 0.64 μm for 0, 20 and 80 MPa, respectively). Furthermore, the volume (%) of the particles in the 'sub-micro' region (smaller than 1.0 μm) presented an inversely proportional profile to the homogenisation pressure (homogenised fluid milk: 86.1, 29.3 and 2.4%; concentrated milk: 86.1, 26.5 and 5.7%, and reconstituted milk powder: 84.2, 31.8 and 10.9%). Surprisingly, this pattern was not observed in the SPAN value (which corresponds to the width or range of the size distribution based on the volume). Additionally, the increase in the homogenisation pressure did not affect the sorption isotherm pattern. These results demonstrate that increasing the homogenisation pressure decreases the particle size of the reconstituted powdered milk, indicating the potential for future studies on how this phenomenon affects its physicochemical and final product properties. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Milk supplied to neonates in neonatal units is kept at room temperature for some time, which could influence microbial growth. This study aims to evaluate the growth of Escherichia coli in HM and PIF under various treatments and conditions, as well as to determine the influence of different thawing methods on microbial growth in HM. The number of E. coli generations appearing over a 4 h period at 22 °C in HM (frozen; frozen and pasteurized; and frozen, pasteurized, and fortified) and in PIF (four brands) was determined. E. coli counts in HM inoculated and thawed using different methods were also compared. In frozen HM and in pasteurized and frozen HM, significant differences were found after 2.5 h and 1.5 h, respectively. In PIF, differences were found between 1.5 and 3 h. With regard to the thawing process, the lowest microorganism counts were obtained at 4 °C overnight; thus, it seems advisable to store milk at room temperature for a maximum of 1 h during administration in neonatal units. Thawing HM at 4 °C overnight should be the method of choice. [ABSTRACT FROM AUTHOR]

The characteristics and the functions of Maillard reaction products (MRPs) produced by polydextrose (PD), a new type of prebiotic, and α-lactalbumin (α-LA) were valued. PD and α-LA were incubated at 60 °C and 79% relative humidity for up to 72 h to prepare MRPs. The results showed that the absorbance and fluorescence intensity of heated α-LA-PD increased, and the amount of free amino groups reduced as the reaction progressed, which confirmed the formation of different stages of MRPs. Electrophoresis revealed an increase in molecular mass and the degree of covalent cross-linking. The secondary structure of MRPs experienced no significant changes with the measurement of circular dichroism (CD), while the tertiary structure gradually unfolded, exposing hydrophobic groups. Furthermore, a significant increase was detected in the radical-scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and the ferric reducing/antioxidant power (FRAP) of MRPs. The findings offer a foundation for understanding the structural and functional features of MRPs in formula milk powder. [ABSTRACT FROM AUTHOR]

The ability to evaluate drug solubility in milk and milk-related products has relevance both to human and veterinary medicine. Model compounds explored in a previous investigation focused on drug solubility assessments when delivered in milk-associated vehicles for administration to human patients. In the current investigation, we focus on the solubility of drugs intended for delivery via intramammary infusion to cattle. Because there are logistic challenges typically associated with obtaining raw milk samples for these tests, there is a need to determine potential alternative media as a substitute for raw bovine milk. Given the complexity of the milk matrix, aqueous media do not reflect the range of factors that could impact these solubility assessments. This led to the current effort to explore the magnitude of differences that might occur when substituting raw bovine milk with off-the-shelf milk products such as whole milk, skim milk, or reconstituted whole milk powder. We considered conclusions based upon the solubility assessments derived from the use of the model compounds studied in our previous report and compared them to conclusions obtained when testing two drugs with differing physicochemical characteristics that are approved for administration via bovine intramammary infusion: cephapirin benzathine and cephapirin sodium. Based upon these results, we recommend that whole milk or reconstituted whole milk can substitute for bovine raw milk for the solubility assessment of compounds intended for administration via intramammary infusion. However, unlike the human drug situation, these tests should be conducted at 38°C. [ABSTRACT FROM AUTHOR]

Simple Summary: Direct-fed microbials (DFM), or probiotics, are live bacteria that confer health benefits to dairy animals and to bring such benefits, the bacteria must survive the feed preparation process. Hence, our objective was to evaluate the stability of Bacillus spp. and Enterococcus faecium 669 when included in different feed matrices. Three Exp. evaluated the recovery of a Bacillus-based (BOVACILLUSTM) on pelleted feed, mineral premix, and milk replacer. Another three Exp. evaluated the recovery of a DFM containing E. faecium 669 (LACTIFERM®) following its inclusion in a mineral premix and milk replacer prepared under different conditions. Overall, the recoveries of both Bacillus spores and E. faecium were stable and not impacted by the temperature used during the pelleting process, inclusion into a mineral–vitamin premix over 12 months, as well as when included into different milk replacer preparations. Altogether, the results from the present Exp. demonstrate, for the first time, the stability of a Bacillus-based and E. faecium-based DFM when included in different feed matrices often fed to the dairy cattle herd. These data provide novel information to the dairy industry in how to evaluate one of the features of a DFM (stability), as different results may be seen depending on the strains used. Few data are available evaluating the stability of direct-fed microbials (DFM) following their inclusion in different feed matrices. Therefore, six Exp. evaluated the recovery of bacilli spores (BOVACILLUSTM; Exp. 1 to 3) and an Enterococcus faecium DFM (LACTIFERM®; Exp. 4 to 6) when included in different feed preparations. The Bacillus-based DFM was included into pelleted feed prepared in different temperatures (75 to 95 °C), whereas both DFM were assessed in premix and milk replacer preparations. Bacillus spores and E. faecium recovery was evaluated through standard methodologies and data were reported as log10 colony forming units/gram of feed. The recovery of Bacillus spores was within the expected range and was not impacted by the temperature of pellet preparation (Exp. 1). Bacilli recovery was also stable up to 12 months in the premix and was not impacted by the temperature of milk replacer preparation. Regarding the Exp. with E. faecium (Exp. 4 to 6), its recoveries in the mineral premix and milk powder did not differ from T0 and were not impacted by the conditions of milk replacer preparation. These data are novel and demonstrate the stability of a Bacillus-based and an E. faecium-based DFM when included in different feed matrices often used in dairy production. [ABSTRACT FROM AUTHOR]

Consumers' growing interest in fermented dairy foods necessitates research on a wide array of lactic acid bacterial strains to be explored and used. This study aimed to investigate the differences in the proteolytic capacity of Lactobacillus helveticus strains B1929 and ATCC 15009 on the fermentation of commercial ultra-pasteurized (UHT) skim milk and reconstituted nonfat dried milk powder (at a comparable protein concentration, 4%). The antihypertensive properties of the fermented milk, measured by angiotensin-I-converting enzyme inhibitory (ACE-I) activity, were compared. The B1929 strain lowered the pH of the milk to 4.13 ± 0.09 at 37°C after 24 h, whereas ATCC 15009 needed 48 h to drop the pH to 4.70 ± 0.18 at 37°C. Two soluble protein fractions, one (CFS1) obtained after fermentation (acidic conditions) and the other (CFS2) after the neutralization (pH 6.70) of the pellet from CFS1 separation, were analyzed for d -/ l -lactic acid production, protein concentration, the degree of protein hydrolysis, and ACE-I activity. The CFS1 fractions, dominated by whey proteins, demonstrated a greater degree of protein hydrolysis (7.9%) than CFS2. On the other hand, CFS2, mainly casein proteins, showed a higher level of ACE-I activity (33.8%) than CFS1. Significant differences were also found in the d - and l -lactic acid produced by the UHT milk between the 2 strains. These results attest that milk casein proteins possessed more detectable ACE-I activity than whey fractions, even without a measurable degree of hydrolysis. Findings from this study suggest that careful consideration must be given when selecting the bacterial strain and milk substrate for fermentation. [Display omitted] [ABSTRACT FROM AUTHOR]

Milk plays a significant role in human nutrition, and more than 6 billion people worldwide consume milk and dairy products. In 2019, total milk production in Serbia reached 1,597 million litres, cow's milk accounting for almost 95%. Out of the total amount of cow's milk produced in 2021, 58.2% was purchased. The share of milk delivered to dairies increased by over 50% in the previous decade. The results in the dairy sector are directly influenced by dairy cattle farming in Serbia, which has been experiencing a decrease, but there has been a consistent increase in milk yield over the past few years. Production of dairy products in Serbia recorded a decrease during the last ten years, except for dry products (cream powder, whole and partially-skimmed milk powder), which recorded an increase. Trade in dairy products is very volatile, as dairy trade flows can be affected by the overall economic situation in a country, fluctuations in supply and demand, changing exchange rates and political measures. The largest dairy product trade in Serbia is conducted in milk and cream, followed by cheese, and then milk and cream powder. [ABSTRACT FROM AUTHOR]

Yoghurt was produced from fresh cow milk inoculated with baobab pulp powder. Baobab pulp powder was added at 0.34%, 0.52%, 0.69%, and 0.85% respectively, while the control sample (A) was yoghurt produced from fresh cow milk inoculated with regular commercial starter culture. The physical, chemical, microbiological, anti-nutritional and sensory properties of the samples were analysed using standard procedures. The moisture content, crude protein and fat content decreased with the added baobab pulp powder, while the fibre, ash and carbohydrate contents increased. The pH ranged from 4.34 to 4.74, coupled with negligible anti-nutritional composition. The titratable acidity increased with added baobab pulp powder from 0.52-0.69%. Brix and viscosity of treated samples increased respectively from 30.85-40.02 and 200.05-200.14. Total bacterial and fungi counts ranged from 8.65×104 to 15.51×104 Cfu/mL and 1.12×104 to 4.54×104 Cfu/mL respectively, with the control sample having the higher loads. The over-all acceptability of the samples were significant (p>0.05); sample E (0.85% inoculation) was the most preferred, followed by sample B (0.34% inoculation), while the least accepted sample was the control. Inoculating milk with baobab pulp powder produced yoghurt with improved and acceptable qualities. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the transfer of residues of five β-lactam antibiotics (ampicillin, penicillin G, cloxacillin, dicloxacillin and cephalexin) and two tetracyclines (tetracycline and oxytetracycline) in the processing of cheese and whey powder, evaluating the effect of the processes and the final concentration in each product generated. Raw milk was fortified at two concentration levels with the seven antibiotics. The first concentration level (C1) was chosen according to the maximum residue limit (MRL) of each antibiotic (ampicillin and penicillin G: 4 µg kg−1; cloxacillin and dicloxacillin: 30 µg kg−1; cephalexin, tetracycline and oxytetracycline: 100 µg kg−1). The second concentration level (C2) was spiked as follows according to each antibiotic: 0.5 MRL (cloxacillin, dicloxacillin, cephalexin), 0.1 MRL (tetracycline and oxytetracycline) and 3 MRL (ampicillin and penicillin G). The antibiotics were analyzed by LC-MS/MS. No ampicillin or penicillin G residues were found in cheese or whey powder, although they were detected in whey at concentrations similar to those added to raw milk. Cephalexin was mostly distributed in whey between 82% and 96%, being the antibiotic that presented the highest concentration in whey powder (784 ± 98 µg kg−1) when milk was spiked at the MRL. The whey distribution of cloxacillin and dicloxacillin ranged from 57% to 59% for cloxacillin and from 46% to 48% for dicloxacillin, and both concentrated in whey powder. Tetracyclines were the antibiotics that concentrated in cheese, with retentions between 75% and 80% for oxytetracycline and between 83% and 87% for tetracycline. The distribution of antibiotics in the dissimilar stages of the cheese and whey powder production processes, as well as their concentration in the final products, depend on each type of antibiotic. Knowledge of the transfer of antibiotic residues during the process and final disposal is an input for the risk assessment of their consumption. [ABSTRACT FROM AUTHOR]

This investigation was carried out to study the effect of three types of gums namely: Arabic gum (AG), guar gum (GG) and xanthan gum (XG) as well as different water amounts on the physical, sensory, and textural properties of glutenfree pan bread (GFPB). The gluten-free composite flour as base formulation consists of 47.5g rice flour, 47.5g cornstarch, and 5g skim milk powder. Firstly, AG, GG and XG were tested, separately, with constant concentration (2g) and at three different amounts of water (90, 100, and 110 ml). The results indicated that the use of XG significantly increase the specific volume, High/Width ratio and yield of GFPB whereas the baking loss decrease with increasing of water amount used. However, these parameters were diminished in the case of AG and GG by using high amount of water (110 ml). The texture profile analysis (TPA) data indicated that hardness and cohesiveness decreased, while springiness and resilience increased with increasing the water amount. Secondly, three different concentrations 2, 3 and 4g of each gum, separately, were tested with a constant amount of water (110 ml). The obtained results showed that the increase of AG or GG concentration led to enhancement of GFPB specific volume. In contrast, the increase of XG from 2 to 4g with the water amount of 110 ml caused decrease in the specific volume. The TPA data showed that higher doses of gum tended to produce breads with higher hardness, gumminess, chewiness and lower springiness. Moreover, the increasing in water amount resulted in softer, spongier and more resilient crumbs. Good physical, textural and sensory acceptable was obtained with formulation supplemented with 2g XG and 110 ml water. [ABSTRACT FROM AUTHOR]

Simple Summary: In pig production, nursing piglets are frequently offered a highly palatable and easily digestible diet (creep feed). Creep feeding is believed to increase the weaning weight of piglets and to facilitate a smooth transition from sow's milk to the dry feed. However, the research results are conflicting, and this might be due to the fact that several factors can impact the positive aspects of creep feeding during lactation. Therefore, the aim of the present study was to evaluate the effects of creep feeding on piglet pre- and post-weaning performance. Our results demonstrated that providing piglets with creep feed in lactation increases piglet body weight at weaning and post-weaning growth performance. We also identified that a minimum of 14 days of creep feed provision is necessary to realize a higher body weight at weaning. In the present systematic review and meta-analysis, we evaluated the effects of providing piglets with creep feed during lactation on piglet pre- and post-weaning performance. A total of 20 articles met the inclusion criteria. Creep feeding in lactation improved pre-weaning piglet performance in 46% of the studies selected, while 58% of the included studies reported that creep feeding in lactation improved piglet performance during the nursery phase. Creep feeding increased the average piglet body weight (creep = 7.23 ± 0.30, no creep = 6.96 ± 0.31; p = 0.03) and litter weight (creep = 81.2 ± 4.18, no creep = 76.4 ± 4.22; p < 0.001) at weaning. The average piglet body weight and litter weight were positively associated (p < 0.001 and p < 0.001, respectively) with total creep feed intake. Creep feeding of piglets for more than 14 days increased (p = 0.003) the litter weight at weaning compared to litters not provided or provided for shorter periods with creep feed. The present work strengthened the notion that creep feeding during lactation presents opportunities for improving weaning weights and post-weaning piglet performance compared to litters not provided or provided for shorter periods with creep feed. [ABSTRACT FROM AUTHOR]

Dairy is a major source of animal protein and is the raw material for many industries. However, the quantities produced are considered weak and not sufficient for consumption needs, especially the manufacturing needs, as factories depend on 80% of their needs on imported powdered milk. This led to an increase in the prices of these products, hence the reluctance of some consumers to turn to it, and the increase in idle capacity in dairy factories. The study aimed to identify the current situation of dairy production and processing in Egypt and to identify the most important causes of dairy failures in order to try to avoid them, improve this industry and raise the efficiency of the dairy industry in Egypt. White cheese, processed cheese, ice cream, pasteurized milk, yogurt, natural margarine, and dry cheese are the most important dairy products in Egypt. The study indicated an increase in the value and quantity of imports of dairy products compared to exports, as a result of the presence of unemployed energies with avalue representing about 18.3% of the total energy available in dairy products factories during the study period. These malfunctions are due to several reasons, the most important of which is the difficulty of marketing, and other reasons like the lack of spare parts, the scarcity of raw materials, and the absence of workers, these issues have led to the presence of idle energy, accounting for approximately 53.02%, 20.28%, 9.97%, 9.83%, and 6.9% respectively of the total idle energy value during the study period. The dairy industry in Egypt is characterized by being small and micro, and more than of 75% of this industry operates randomly. The state is making significant efforts to improve this industry, both in the production stage by providing dairy breeds and offering necessary immunizations and medical care. The state also aims to reconcile between producers and factories by providing licensed milk collection centers equipped to maintain the quality of milk, reduce waste, and reduce the role of intermediaries to limit price increases. [ABSTRACT FROM AUTHOR]

This study was aimed to decreasing the use of nitrite in Pasterma (sausage in Iraq) in traditional condition, beetroot and milk thistle was used with (75% veal meat and 25% pelvic and kidney fat),the treatment were divide (T1): (0.075 ppm milk thistle with 0.075 ppm beetroot), (T2): (0.075 ppm nitrite with 0.075 ppm milk thistle powder),(T3): (0.075 ppm nitrite with 0.075ppm beetroot powder), (T4):Addition of the synthetic antioxidant Betalyted Hydroxy Anisole (0.01%) BHA. The physical properties resulted in cooking loos, WHC, T3the treatment excelled (8.17)%and 39.12% respectively, Fat oxidation measurements (TBA 3.02 Malone Didehyde/kg, and peroxide value 0.56 mEq/kg fat) inT3 sample show significant differences the best value,the result are consistent with the measurements reducing power assay and DPPH – assay it was better in T3. [ABSTRACT FROM AUTHOR]

Effects of major ingredients (grape syrup, milk powder, and walnut paste) levels on physiochemical, rheological, and sensory attributes of walnut spread, Food Science & Nutrition, 2022 (https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.3107). The above article, published online on October 20, 2022 in Wiley Online Library (https://wileyonlinelibrary.com), has been retracted by agreement between the authors, the journal Editor in Chief Y. Martin Lo, and Wiley Periodicals LLC. The retraction has been agreed due to an error in which the incorrect manuscript was sent to the production team and published instead of the manuscript that the journal had reviewed and accepted. [ABSTRACT FROM AUTHOR]

Background. Maize is one of the traditional food crops with rich nutritional value and high dietary fiber content, but the coarse taste of maize limits consumption. The purpose of this study was to develop a composite cereal meal replacement (CCMR) containing corn, rice, millet, skimmed milk powder and oats with good taste and uniform organization, along with a stabilizer formulation. Materials and methods. Corn, rice, and millet were purchased and ground. The formulation of the composite cereal meal replacement was optimized by an orthogonal method based on sensory scores. The stabilizer formulation was optimized using a Response Surface Method (RSM) Box-Behnken model based on centrifugal sedimentation rate (CSR). Results. The results showed that the optimal raw material formulation for the CCMR was 55% corn, 10% rice, 10% millet, 5% skimmed milk powder, and 15% oats, with a sucralose addition amount of 0.009% and an optimal composite stabilizer formulation of 1.5% microcrystalline cellulose (MCC), 0.6% sodium car-boxymethyl cellulose (CMC), 0.6% carrageenan, 0.4% xanthan gum, 2% mono-and di-glycerol of fatty acids (MFA) and 0.2% calcium hydrogen phosphate. The formulation showed the lowest CSR, the best stability and the highest CCMR sensory score. The soluble solids content was 7.466 g/100 g, the dietary fiber content was 0.378 g/100 g, the pH was 6.41, and the reducing sugar content was 2.6493 mg/g. An accelerated stability experiment predicted that the storage time of the CCMR at 20°C was 142-155 days. Conclusion. The combination of meal replacement and cereal supports people's pursuit of nutrition and health while achieving low-fat satiety and improving quality of life, and therefore has great market potential. [ABSTRACT FROM AUTHOR]

Introduction. The market of milk and dairy products is a component of the food market, the level of development of which depends not only on the supply of the population with these most important food products, but also on the food security of the state. The dairy sub-complex is usually one of the most significant and at the same time problematic industries for the national economy. Lagging behind the volume of production of milk and dairy products from the growth of population needs, shortage of quality raw materials, low efficiency of production - these and a number of other negative factors are characteristic of most farms of all forms of management - producers of dairy cattle products. Methods. In accordance with the tasks, the following research methods were used: to study the research object and its individual components, methods of statistical observation, analysis and synthesis, variations were used; to compare indicators by year - methods of comparison, absolute and relative values, series of dynamics. Such methods as abstraction, analogies, calculation-constructive, monographic, etc. have also been widely used in the work. The results. The price situation on the milk market in the conditions of Russia's military aggression against Ukraine is analyzed. Factors affecting the level of purchase prices for milk received both from agricultural enterprises and households for processing have been identified. A comparative analysis of purchase prices for milk of domestic producers and EU countries was carried out. Discusions. We believe that the state should regulate purchase prices for milk, but not by direct intervention, but by means of commodity interventions. This scheme works in all developed countries of the world. when the price of milk falls, the state begins to actively buy milk powder or oil, supporting milk producers. Thus, the price of raw materials increases. When the price rises too much, the government starts selling milk powder and oil stocks, and prices fall. In our opinion, one of the important factors supporting purchase prices is the introduction of a state order for the supply of dairy products, which is financed from the funds of the state and local budgets. [ABSTRACT FROM AUTHOR]

The goal of the current study was to create a fast soup powder from Skipjack tuna (Katsuwonus pelamis). Tuna soup powder was prepared using three different traditional recipes and one recipe among them was selected based on taste panel's judgment. By combining dried tuna powder, wheat flour, milk powder, salt, black pepper, tomato, onion, garlic, ginger, coriander, fennel, carrot, sweetcorn and oil, formulations of tuna soup powder were created. This formulation were then subjected to proximate analysis. This formulation were then subjected to biochemical quality parameters analysis, microbiological quality analysis, sensory analysis were determined during 50 days of storage period and also workout economics of tuna soup powder. Tuna soup powder had 13.48% moisture, 38.43% protein, 0.0518% fat on dry basis, 12.65% ash during 50 days of storage at chilled condition. pH, water activity, TBA, TVB-N content of tuna soup powder increased during 50 days of storage and it remained at the level of acceptability. Tuna soup powder had a total plate count of 700 cfu/ml (0.7 X 10³ cfu/ml) at 0th day, at two months, there was a rise in the number of total plate count 1411 cfu/ml (1.411 × 10³ cfu/ml) in samples at 50th days of storage. Even though the trend was increasing until the storage period of 50 days, stayed within the limitations. Tuna soup powder samples were free of mould and yeast growths. Sensory analysis was observed from hedonic scale 9 to 8 in tuna soup powder during 50 days of storage. According to the results of research on shelf life evaluation, including moisture content, sensory assessment and microbiological investigation, tuna soup powder could be kept for two months without losing quality. The cost of production analysis' findings showed that the unit (11 grams) price and tuna soup powder were 12 rupees. [ABSTRACT FROM AUTHOR]

One of the most common food poisoning illnesses globally is caused by Bacillus cereus, which causes emetic and diarrheal food poisoning. Forty-two (42%) out of 100 samples from raw milk, powdered milk, ice cream, and pasteurized milk were positive for B. cereus, with a high prevalence in raw milk at 64%. Three virulence genes (nheA, cytK, and hblC genes) were characterized among 42 B. cereus isolates with variable frequencies. Detection of the nheA gene showed a high level of 90.4%, followed by the cytK gene in percentage at 50%, and the hblC gene at 47.6%. All examined strains were resistant to Penicillin, Oxacillin, then Cefixime and Ampicillin (85.7%), followed by Nalidixic acid (73.8%), Sulphamethoxazol-Trimethoprim(61.9%), and Oxytetracycline and Cephalotin (52.3%) whilst sensitive to Gentamicin (75%), followed by Enrofloxacin and Erythromycin (50%). Unfortunately, all examined strains are MDR and show 23 resistance patterns, this represents a real health malice for the people of Egypt. The obtained results demonstrated the rise of pathogenic B. cereus, a virulent organism that is multidrug-resistant, in Egypt's retail milk and milk products. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of different environmental factors (temperature, pH, and NaCl) and food matrices (skimmed milk powder, lecithin, and sucrose) on the antibacterial activity of theaflavins (TFs) against Staphylococcus aureus (S. aureus) and Salmonella paratyphi B (S. paratyphi B). TFs showed a larger diameter of inhibition zone (DIZ, 12.58 ± 0.09 mm–16.36 ± 0.12 mm) value against S. aureus than that of S. paratyphi B (12.42 ± 0.43 mm–15.81 ± 0.24 mm) at the same concentration (2–10 mg/mL). When temperatures were 25–121 °C, the DIZ of TFs against both S. aureus and S. paratyphi B was not significantly different. As pH increased from 2 to 10, their DIZ values decreased significantly from 16.78 ± 0.23 mm to 13.43 ± 0.08 mm and 15.63 ± 0.42 mm to 12.18 ± 0.14 mm, respectively. Their DIZ values increased slightly as the NaCl concentration increased from 0.2 mol/L to 0.8 mol/L, while their DIZ values decreased significantly for skimmed milk powder concentrations in the range of 20–120 g/L. Regarding the concentrations of lecithin and sucrose were 2–12 g/L and 10–60 g/L, their DIZ values showed no significant change against S. paratyphi B, but an increased trend for S. aureus. Under the above different environmental factors and food matrices, TFs maintained excellent antibacterial activity against S. aureus and S. paratyphi B, providing a theoretical guidance for applying TFs as novel antibacterial additives in the food industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to optimize the formulation of coating of bulked corn products using maltodextrin, corn and spinach in order to improve the nutritional characteristics of puffed snacks. oil (55 -65%) and powder materials (35 -45%) as fixed components (80%) including milk powder, whey powder and salt (25, 50 and 5%, respectively) – and variable components (20%) including cheese powder, maltodextrin and corn starch were used to prepare the coating. Optimization was done with cross statistical design. After the physicochemical and sensory tests and selecting the optimal sample, spinach powder was added to the optimal formulation at 4, 6, and 8%, and sensory tests and uniformity evaluation were performed. The results showed that the oil absorption, hardness, redness, colloidal stability and sensory characteristics of the sample was increased by use of corn starch in the coating formulation, but overall acceptance was reduced, while redness and sensory characteristics increased by use of maltodextrin and oil absorption and hardness was reduced. The oil absorption, hardness, colloidal stability and flavor increased by use of cheese powder in the coating and redness and sensory characteristics reduced. Increasing the percentage of oil to 63% increased oil absorption and decreased the redness index (p<0.05). Increasing the percentage of oil to 60% significantly increased texture hardness, colloidal stability and color factor (p<0.05). The best optimal coating containing 10% each maltodextrin and cheese powder and 55% oil was obtained. The scores of sensory factors in the formulation containing 8% spinach powder were significantly higher than the others (p<0.05) and adding 8% of spinach powder to the optimal coating was recognized as the best sample. The results showed that in order to improve the uniformity and stability of the coating emulsion, maltodextrin and corn starch can be used and its nutritional value can be increased by using spinach. [ABSTRACT FROM AUTHOR]

Summary: Unscrupulous merchants would sell cheap, low‐nutrition formula milk powder as pasteurised milk, or use it as a raw material in dairy products, for the purpose of making a profit. Currently, biochemical methods are utilised to identify the type of processed milk, which could involve chemical reagents, sample preparation and costly instruments. This paper investigates the utility of electrical impedance spectroscopy (EIS) in distinguishing different types of processed milk. Ultra‐high temperature sterilised milk, pasteurised milk and formula milk powder were studied. The one‐factor analysis of variance revealed that milk type had a significant influence on electrical properties, whereas sensory analysis, pH and total soluble solids showed poor discrimination of milk type. Recognition models were developed using Support Vector Classification, Partial Least Squares‐Discriminant Analysis (PLS‐DA), Gaussian Naive Bayes and Random Forest (RF). The nested cross‐validation and the external validation set (N = 45) indicated the RF model had the highest predicting accuracy of 97.8%; whereas PLS‐DA had a misclassification rate of 33.3% on positive samples and was, therefore, unsuitable for the authentication. The results demonstrated that the EIS data was featured enough for a small sample modelling (N = 75), and the established method was simple, fast and effective for liquid food classification. [ABSTRACT FROM AUTHOR]

Background: Shatavari (Asparagus racemosus) recommended as a galactagogue in case of lactational insufficiency. Shatavari can also help to boost the immune system, ward off infection of the udder and reproductive organs in cows. It may also be used to reduce the stress of dairy cows and increase their producing ability, resulting in the production of clean and nutritious milk. Methods: The present research work was carried out at the Research cum Development Project, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist-Ahmednagar, Maharashtra. Twenty physically fit milking crossbred cows have been selected for the study and divided into four equal groups, five having five animals each. All the cows from treatment groups were fed as per ICAR (2013) feeding standard to meet the nutritional requirement. The experimental animals from group T1, T2, T3 and T4 were fed a diet containing shatavari root powder @ 0, 40, 80 and 120 gm/cow/day respectively for a period of 60 days. Result: At the time of milking, each cow's daily milk output (kg) was recorded. The current study found that supplementing with shatavari root powder enhanced milk production significantly (P<0.05) over the control group (T1). [ABSTRACT FROM AUTHOR]

The study was conducted during January to June, 2019 under college of Agricultural Engineering, Department of Post Harvest Process and Food Engineering, JNKVV, Jabalpur, M.P. (482002), India. The main objective of the research was to determine how paneer cube size influenced drying time and to study the effect of the combination of microwave heating tempering time and hot air drying on drying rate of paneer cube. A paneer sample was prepared using a National Dairy Development Boarddeveloped industrial paneer manufacturing procedure (NDDB). Response surface methodology was implemented in this study to optimize microwave heating and ambient tempering for accelerated drying of milk paneer. Optimization factors included paneer cube size (5–25 mm), microwave power level (150–750W), heating time (2–10 min), and tempering time (1–5 min), while responses included moisture content (dry basis %) and bulk density (g cc-1). Optimum parameter for highly acceptable product with (13.8 mm) cube size at the microwave power level (670.27 W), heating time (7.2 min), tempering time (4.621 min) presented the Moisture content (22.15%) and bulk density (0.36 g cc-1) by using Design expert 13. The experimental values under the microwave drying condition matched the outcome predicted by analysis of variance. It shows that the model is highly fit and that response surface methodology (RSM) was successful in maximizing the microwave power level, which has a significant and advantageous impact on drying rate. [ABSTRACT FROM AUTHOR]

Separate levels of roasted linseed paste (RLP) (15, 22.5, and 30 g), Persian grape molasses (PGM) (40, 50, and 60 g), and high‐protein milk powder (HPMP) (3.75, 6.5, and 9.25 g) were ground and mixed in a ball mill (3 h at 45°C) to make samples of linseed spread (LS). After applying response surface methodology and central composite design, the optimized LS was obtained with 22.5 g RLP, 50 g PGM, 6.5 g HPMP, fine particle sizes (<30 μm), and 92% of the highest acceptable sensory scores (ASS). The mathematical model of ASS had good fitness (R2 > 95%) with the ingredient's levels of LS samples. While the PV, aw, and acidity of optimized LS did not change even after 90‐day storage at 4°C, it showed viscoelastic properties and very low stickiness (0.2–0.4 mJ). Additionally, the hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness of optimized LS, respectively, decreased by 50, 25, 3, 8, 55, and 63% when its temperature increased from 4 to 25°C. [ABSTRACT FROM AUTHOR]

The objective of the present study was to investigate the physicochemical properties and powder characterization of hempseed milk powders obtained by whole hempseed and cold-pressed whole hempseed paste (de-oiled). Whole hempseed and de-oiled hempseed paste were used to produce plant based milk powder applying spray drying process. The influence of oil content on physicochemical features, emulsion and rheological properties of the powders was examined. Results showed that dry content, total protein, loose density, tapped density, viscosity, foaming capacity and foaming stability of sprayed-powders produced in milk obtained using whole and de-oiled hemp seeds were not statistically different from each other (p > 0.05). By using de-oiled hempseed cake in feed solution preparation, spray dryer process efficiency increased from 31 to 44% without using any carrier agents. Hempseed powder product with improved properties such as apparent density, solubility, hygroscopicity and emulsion stability index was obtained. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fifty percent of the dry zone areas in Sri Lanka have fluoride levels above 1 ppm. This paper discusses the ground conditions and recommends an appropriate range of fluoride in drinking water which can support preventive practices for improving the oral health of children 8‐years old and younger. In efforts to address the Chronic Kidney Disease of Unknown etiology (CKDU), water treatment to reduce contaminant level in potable water has been implemented. Such treatment would also remove fluoride and has resulted in potable water with various fluoride levels, depending on concentrations in the raw water. While it is important to reduce fluoride levels, it is important to have appropriate residual levels for prevention of dental caries. It needs, however, to be noted fluoride in excess can cause dental fluorosis. In Sri Lanka's dry zone areas increasing prevalence of dental fluorosis with decreasing prevalence of dental caries has been noted. Consumption of tea and powdered milk could increase total intake of fluoride. Fluoridated toothpaste, when used properly, may, however, result in negligible intake of fluoride. Sri Lanka's hot tropical climate which results in substantial intake of fluids reinforces the need to consider reduction in water fluoride. Consideration of local studies and international standards indicate fluoride levels should be in the range of 0.225–0.500 ppm. In the range of 0.225–0.500 ppm, the prevalence of dental fluorosis and caries was only 14% and 8%, respectively, in an endemic district. When fluoride levels are above 0.500 ppm, the issue of dental fluorosis shall need to be addressed. When levels are below 0.225 ppm, oral health care services shall need to be directed at preventing dental caries. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of the freeze-drying process on the preservation of mare's milk. This was achieved through the characterization of the functional properties of reconstituted freeze-dried mare's milk. The chemical composition, bulk density, foam capacity, and ability to form emulsions of the atherogenic, thrombogenic, and hypercholesterolemic fatty acid index were investigated. The freeze-drying process did not change the proportion of the milk components in the dry matter. The moisture content of the freeze-dried mare's milk was 10.3 g/kg and the bulk was below 0.1 g/mL. The foaming capacity was 111.3%; hence, the foaming capacity of the milk was very poor. The oil binding capacity was 2.19 g/g of protein. The freeze-drying process improves the binding degree and retention of oil by milk proteins, but produced foam was unstable, short-lived, and lacked the ability to retain air fractions. The atherogenic index and thrombogenic index values calculated for reconstituted milk were 1.02 and 0.53, respectively. The hypercholesterolemia fatty acid index was 25.01. [ABSTRACT FROM AUTHOR]

Copyright of China Sciencepaper is the property of China Sciencepaper and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: Unusual clinical course Background: Hymenolepiasis is a globally prevalent zoonosis of the monoxenic cycle. Humans acquire the disease through fecal-oral transmission by ingesting food or water with infective eggs from infected rodents. This report presents 3 cases of hymenolepiasis in children, due to zoonotic transmission from rodents and presumably associated with the consumption of powdered milk contaminated with infective eggs of Hymenolepis nana, and shows that awareness and early diagnosis contributed to timely treatment of the disease. Case Reports: Three children, aged 9, 12, and 13 years, living in a marginal urban area of Guayaquil, Guayas province, Ecuador, presented symptoms of diarrhea, low body weight, abdominal discomfort, anorexia, paleness, and anal itching. Subsequently, their fecal samples were analyzed by direct coproparasitic methods, flotation and sedimentation with centrifugation using saline solution; the presence of H. nana eggs was determined. Blood biometry was performed. Further, 10 rodents were captured and necropsied to obtain intestinal contents. The powdered milk consumed by the children was analyzed, the same powder that contained rodent feces. Subsequently, these were studied with the above-mentioned coproparasitic methods. H. nana eggs were identified in the 6 trapped rodents, the powdered milk, and the feces of rodents found in the milk powder. Conclusions: Hymenolepiasis can affect populations of endemic areas. In this case, the disease was identified in 3 children, who were diagnosed with eosinophilia and anemia. Additionally, the presence of H. nana eggs in captured rodents and in powdered milk was determined, indicating that the community was exposed to this zoonotic disease. [ABSTRACT FROM AUTHOR]

For sample preparation prior to mineral analysis, microwave digestion (~2 h) is quicker and requires lower acid volume as compared to dry (6–8 h) and wet digestion (4–5 h). However, microwave digestion had not yet been compared systematically with dry and wet digestion for different cheese matrices. In this work, the three digestion methods were compared for measuring major (Ca, K, Mg, Na and P) and trace minerals (Cu, Fe, Mn and Zn) in cheese samples using inductively coupled plasma optical emission spectrometry (ICP-OES). The study involved nine different cheese samples with moisture content varying from 32 to 81% and a standard reference material (skim milk powder). For the standard reference material, the relative standard deviation was lowest for microwave digestion (0.2–3.7%) followed by dry (0.2–6.7%) and wet digestion (0.4–7.6%). Overall, for major minerals in cheese, strong correlation was observed between the microwave and the dry and wet digestion methods (R2 = 0.971–0.999), and Bland–Altman plots showed best method agreement (lowest bias), indicating the comparability of all three digestion methods. A lower correlation coefficient, higher limits of agreement and higher bias of minor minerals indicate possibilities of measurement error. [ABSTRACT FROM AUTHOR]

Simple Summary: Decreases in morbidity rate and increases in performance are essential to obtain replacement heifers in a reasonably productive and cost-efficient manner. The aim of this study was to understand the value of feeding maternal or formulated transition milk to newborn Holstein calves after colostrum feeding for three days. After receiving high-quality colostrum in one meal, during the following six meals calves were fed 2 L of either whole milk, transition milk or formulated transition milk, by the addition of colostrum powder to whole milk. After that, calves were fed equally, receiving 6 L/d of whole milk, and starter and water were free choice. Even though calves fed transition milk or formulated transition milk presented a higher total solids intake, there were no effects on health or performance. The transition milk composition and the number of meals after colostrum feeding need more investigation. The study aimed to evaluate the effect of maternal or formulated transition milk with colostrum powder on the performance and health of dairy calves. After receiving 12% of their birth weight in high-quality colostrum, 36 Holstein calves (17 males and 19 females) were blocked according to sex, birth date and birth weight (29.16 kg ± 1.34) and randomly distributed into three treatments: (1) Milk: supplying 4 L/d of whole milk (WM) for three days (n = 12); (2) Transition milk (TM): supplying 4 L/d of maternal transition milk for three days (n = 12); (3) Formulated transition milk (FTM): supplying 4 L/d of whole milk enriched with 280 g/d of colostrum powder, for three days (n = 12). Daily feeding was split into two feedings, and after the sixth feeding of the transition diet calves were fed 6 L/d of whole milk and had ad libitum access to water and calf starter until 56 d, when the study ended. Calves fed TM or FTM presented a higher total solids intake (p < 0.05). Concentrations of glucose (p = 0.096) and lactate (p = 0.063), evaluated from 0 h to 72 h, tended to be higher in WM-fed calves compared to TM. There were no effects on calf's health or performance and weight; at the week 8 averaged 65.06 kg ± 1.85. All treatments resulted in adequate performance and good health, however, the potential benefits of providing TM or FTM were not seen in this study. The transition milk composition and the number of meals after colostrum feeding need more investigation. [ABSTRACT FROM AUTHOR]

[Display omitted] Anodes based on silicon/carbon composites promise their commercial prospects for next-generation lithium ion batteries owing to their merits of high specific capacity, enhanced ionic and electronic conductivity, and excellent compatibility. Herein, a series of carbonaceous framework/Si composites are designed and prepared by rational waste utilization. N, P codoped foam-like porous carbon/Si composites (FPC@Si) and N, P codoped carbon coated Si composites (NPC@Si) are fabricated by utilizing expired milk powder as a carbon source with facile treatment methods. The results indicate that the porous carbon skeleton and carbon shell can improve the conductivity of Si and stabilize the solid electrolyte interfaces to avoid direct contact between active material and electrolyte. Moreover, the influence of drastic volume expansion of Si on the anode can be efficiently alleviated during charge/discharge processes. Therefore, the Si/C composite electrodes present excellent long-term cycling stability and rate capability. The electrochemical performance shows that the reversible capacity of FPC@Si and NPC@Si can be respectively maintained at 587.3 and 731.2 mAh g−1 after 1000 charge/discharge cycles under 400 mA g−1. Most significantly, the optimized Si/C composite electrodes exhibit outstanding performance in the full cell tests, promising them great potential for practical applications. This study not only provides a valuable guidance for recycling of waste resources, but also supports a rational design strategy of advanced composite materials for high-performance energy storage devices. [ABSTRACT FROM AUTHOR]

The effects of lactic acid concentration (LA) and spray drying conditions on stickiness of acidified skim milk powder (SMP), which impacts process efficiency and powder properties, were examined using a fully replicated 24‐1 fractional factorial design. The wall deposition was significantly affected by LA, and yield was positively influenced by the drying temperature difference. Drying temperature difference significantly affected particle size, moisture content and water activity of acidified SMP. Particle size was also significantly influenced by nozzle airflow rate. Moisture content and water activity were significantly affected by LA, while glass transition temperature was only influenced by the outlet temperature. [ABSTRACT FROM AUTHOR]

Summary: A novel β‐galactosidase (NelnuGal) was isolated from Lotus (Nelumbo nucifera) seeds for the first time in this study. The enzyme was purified to homogeneity using hydrophobic interaction chromatography and ion exchange chromatography. Purified NelnuGal appeared as a monomer with a molecular mass of 50 kDa on SDS‐PAGE gel and zymogram. It was optimally active at pH 4.0 and stable in a broad pH range of 4–10. NelnuGal displayed temperature optimum of 50 °C and thermostability from 20 to 50 °C. It was resistant to inhibition by most of the metal ions tested, especially Ca+2 and Mg+2 making it useful in hydrolysis of milk. Remarkably, NelnuGal was not inhibited by high concentrations of galactose, which is end‐product of lactose hydrolysis. The purified NelnuGal displayed lactose hydrolysis and transgalactosylation properties. Addition of lotus seed powder to milk and whey resulted in lactose hydrolysis, forming galactose, glucose and galactooligosaccharides. Therefore, the addition of lotus seed powder to milk and whey can be applied for reducing the lactose present in dairy products which will also have potential prebiotic properties. [ABSTRACT FROM AUTHOR]

This study aims to introduce a new dryer configuration to mitigate the particle deposition problem. Three new geometries (single-rib, double-ribs, and triple-ribs dryers) are compared with the typical cylinder-on-cone dryer. The equations governing the transient flow field are solved using the Eulerian approach, while particles are tracked through a Lagrangian coordinate system. The characteristic drying curve approach is used to model the drying of skim milk within the chamber. The sticky point curve of skim milk is chosen as a criterion for the detection of sticking or bouncing particles. The obtained results are validated using both experimental and numerical data, showing that particle deposition is significantly reduced in all-new geometries compared to the base design. More specifically, deposition is reduced by 56.8% in the double-ribs dryer, and the dryer's yield has increased by 41.7% in the triple-ribs dryer. [ABSTRACT FROM AUTHOR]

Background: Aflatoxin M1 (AFM1) is found in the milk of cows exposed to feed spoiled by Aspergillus fungi species. These fungi may produce the secondary metabolite aflatoxin B1, which is converted in the cow liver by hydroxylation to AFM1 and is then expressed in milk. AFM1 is regulated in milk and other dairy products because it can cause serious health issues, such as liver and kidney cancers, in humans and is an immunosuppressant. Objective: To optimize the chromatographic protocol and to extend the matrix scope to include a wider range of dairy products: whey powder, whey protein concentrate, whey protein isolate, liquid milk, skim milk powder, whole milk powder, adult nutritional products, and yogurt. Methods: AFM1 is extracted using 1% acetic acid in acetonitrile incorporating ionic salts. The AFM1 in the resulting extract is concentrated using an automated RIDAVR CREST IMMUNOPREPVR online cartridge coupled to quantification by HPLC– fluorescence. Results: The method was shown to be accurate, with acceptable recovery (81.2–97.1%) from spiked samples. Acceptable precision was confirmed, with a relative standard deviation (RSD) for repeatability of 6.6–11.2% and an RSD for intermediate precision of 7.5–16.7%. Method LOD and robustness experiments further demonstrated the suitability of this method for routine compliance testing. Analysis of an international proficiency trial sample generated results that were comparable with the value assigned from alternative independent methods. Conclusion: A method with improved chromatography for high-throughput, routine testing of AFM1 in an extended range of dairy products is described. The method was subjected to single-laboratory validation and was found to be accurate, precise, and fit for purpose. Highlights: Single-laboratory validation of an automated online immunoaffinity cleanup fluorescence HPLC method for AFM1 in whey proteins, milk powders, nutritional products, liquid milk, and yogurt. Allows for high-throughput analysis of AFM1 with enhanced chromatographic performance. Method applicable to the analysis of AFM1 in an extended range of milk and milk-based products. [ABSTRACT FROM AUTHOR]

Background: Compact DryTM 'Nissui' TCR are ready-to-use dry media sheets using a chromogenic medium for the enumeration of mesophilic aerobic bacteria in foods in as little as 24 h. Objective: The CompactDry 'Nissui' TCR method was validated to achieve AOAC Performance Tested Methods SM certification. Method: The performance of the CompactDry 'Nissu' TCR was compared to that of USDA/FSIS MLG 3.02, FDA BAM Chapter 3, and SMEDP Chapter 6 for 11 matrixes. All 11 matrixes were tested by Compact Dry incubation at 35 6 1C for 24 6 2 and 48 6 3 h. The three dairy matrixes were also evaluated by Compact Dry incubation at 32 6 1C for 24 6 2 and 48 6 3 h and additionally at 72 6 3 h for nonfat dry milk. Results: After log10 transformation of the data, the standard deviation of repeatability (sr) was similar between Compact Dry 'Nissui' TCR and the respective reference methods, and method equivalence based on the 90% confidence interval of the difference of means being within (0.5, 0.5) was demonstrated for all matrixes, incubation temperatures, and incubation times in the method developer and independent laboratory studies. The method was shown to be robust, and data are presented supporting product consistency and 18-month shelf life. Conclusions: The Compact Dry 'Nissui' TCR method was validated for the determination of mesophilic aerobic bacteria in a variety of matrixes with incubation at 35 6 1C for 24 6 2 and 48 6 3 h and for dairy matrixes also at 32 6 1C for 24 6 2, 48 6 3, and 72 6 3 h. Highlights: The Compact Dry 'Nissui' TCR method is equivalent to the USDA/FSIS MLG 3.02, FDA BAM Chapter 3, and SMEDP Chapter 6 reference methods and is suitable for Performance Tested MethodsSM certification for the matrixes tested. [ABSTRACT FROM AUTHOR]

To improve the qualitative accuracy of foreign protein adulteration in milk powder, a novel method named multidimensional spectral information laser-induced breakdown spectroscopy (MSI-LIBS) was proposed, which fully mined the effective information in the spectra by integrating the absolute intensity, the first derivative spectra, and the ratio spectra. Compared with traditional LIBS, the performance of the models based on MSI-LIBS was significantly improved. The accuracy of the cross-validation set of support vector machine, k-nearest neighbor, and random subspace method-linear discriminant analysis models increased from 80.98%, 75.61%, and 79.25% to 85.17%, 79.32%, and 81.18%, respectively. The accuracy of the prediction set increased from 81.50%, 76.03%, and 79.07% to 85.82%, 79.74%, and 81.28%, respectively. Furthermore, the visualization results of t-distributed stochastic neighbor embedding also showed that there was a more obvious boundary between the spectra of different samples based on MSI-LIBS. Therefore, these results fully prove the effectiveness of MSI-LIBS in improving the performance of LIBS classification. [ABSTRACT FROM AUTHOR]