Acute pain responses in dairy calves undergoing cornual nerve blocks with or without topical anesthetic

Dairy calves are routinely administered medicines, vaccines, and anesthesia via injection. Although injections are painful, little is known about methods to alleviate this pain. The aim of this study was to determine whether lidocaine–prilocaine cream, a topical anesthetic, reduced calves' pain response to a subcutaneous injection around the cornual nerve. Calves were assigned 1 of 2 treatments: lidocaine–prilocaine cream at the sites of injection (n = 10) or no cream (n = 9). Thirty minutes after treatment, calves received a subcutaneous injection of 2% buffered lidocaine hydrochloride around the left and right cornual nerves. Contrary to our hypothesis, calves that received anesthetic cream beforehand displayed more escape behaviors during the injections than control calves. Both treatments had similarly low amounts of head-related behaviors afterward. Maximum eye temperature did not differ between the calves that received anesthetic cream and control calves, although eye temperature increased over time for both treatments. Heart rate increased during the 30 s following the first injection in both treatments. There were no treatment differences for any heart rate measures over the 5-min period after the first injection (mean heart rate, root mean square of successive differences, high-frequency power, and the ratio of low-frequency power to high-frequency power). These results suggest that cornual nerve blocks with buffered lidocaine are painful and that a lidocaine–prilocaine cream was not only ineffective in reducing this pain but that it may also worsen it.     

糯米淀粉为基质的脂肪替代品对冰淇淋流变学性质的影响

实验选取籼糯和粳糯两个品种的糯米淀粉,研究了糯米淀粉为基质的脂肪替代品替代冰淇淋中不同脂肪含量对冰淇淋流变性质的影响。结果表明:随着冰淇淋配方中脂肪替代品含量增加或脂肪含量减少,冰淇淋浆料的黏度逐渐增加、硬度逐渐降低、黏性和弹性均逐渐增加。感官评定表明,加入2%籼糯淀粉的低脂冰淇淋感官指标与中脂冰淇淋最接近。     

活性乳酸菌小麦苗汁酸奶冰淇淋的研制

研究了活性乳酸菌小麦苗汁酸奶冰淇淋的生产工艺。结果表明,选用嗜菌、保菌和双歧杆菌混和发酵,加入8%～10%的麦苗汁,选用包括亚麻仔胶在内的复合稳定剂能使得成品风味口感俱佳,膨胀率达90.42%～91.25%,融化率为2.99%～3.08%,活菌数在3个月中保持较高水平。     

液氮冻结应用于冰淇淋工业化生产

论文阐述了传统冰淇淋生产中存在的问题和可用于冰淇淋工业化生产的液氮快速冻结设备.分析了液氮冻结技术及其设备结构,液氮冻结在冰淇淋生产中体现的优越性.通过开发液氮冻结设备和技术,使液氮应用于冰淇淋工业化生产成为现实,从而提高冰淇淋产品质量和生产效率,降低生产过程的能耗及成本,并有助于生态环保.     

A novel technique to control ice cream freezing by electrical characteristics analysis

The freezing process is very important in ice cream production affecting quality, taste and yield of the finished product. Batch freezer machines use different control techniques to tightly control the freezing process, based on monitoring of the temperature and/or the viscosity (i.e. consistency) of the product. Temperature control, however, features low sensitivity and need calibration for different product compositions, while product viscosity is essentially inferred from dasher motor load, sensitive to power line fluctuations, volume of product and dasher motor characteristics. In this context, this paper presents a novel technique based on measurements of the product electrical characteristics, tightly linked to temperature and viscosity. The experimental results presented in this work clearly indicate that the proposed technique provides a suitable, nondestructive tool to monitor ice cream quality product that overcomes the drawbacks of the standard methods, thus representing an advance in the state of the art for freezing control.     

Survival of Lactobacillus acidophilus LMGP‐21381 in probiotic ice cream and its influence on sensory acceptability

Probiotic ice cream was produced by incorporating Lactobacillus acidophilus LMGP‐21381 in a standard ice cream mix at initial population above 10⁷ cfu/g. The ice cream mix was inoculated with either freeze‐dried or activated cultures of L. acidophilus and a control treatment without probiotic was also prepared. The product was assessed for the survival of the probiotic strain during the freezing process and during 45 weeks of storage at ?15°C and ?25°C, and also for its sensory characteristics. The results showed that the freezing process caused a significant decrease in the viability of the freeze‐dried culture, but no significant change in the viable counts of L. acidophilus was observed during frozen storage. The sensory attributes of aroma, taste and texture obtained high scores in the sensory evaluation. It was demonstrated that incorporation of either activated or commercial freeze‐dried L. acidophilus culture resulted in a candidate food for the delivery of high levels of this probiotic strain to consumers.