Milk products: contribution to nutrition and health

Important nutritional qualities of milk are the wide range of nutrients it contains (of the important trace elements, only iron is in short supply) and the good balance of its major nutrients: protein, fat and carbohydrate. Milk is also a very flexible food: thus a wide range of fat reduced products can be obtained leaving the distribution of most vitamins and minerals unchanged. Milk and milk products appear to have 'protective' properties in relation to dental caries, some cancers and coronary heart disease and these are subjects of active research .     

Milk utilization and the role of the Milk Marketing Boards*

The extent to which the pattern of milk utilization in the United Kingdom differs from that in the rest of the European Community (EC) is examined. It is concluded that the differences are not as great as is often assumed. There is, however, a distinct lack of variety in two sectors of the UK industry – cheese and fresh products. In both cases this reflects the nature of the market rather than any lack of enterprise in the industry. The importance of the liquid milk market in the UK has been accepted as the principal justification for the continuation of the Milk Marketing Boards under EC law. The preeminence of the UK in this respect has been declining in relation to the rest of the EC. but there is no immediate threat to the existence of the MMB system because of this. A response is made to assertions that the UK milk pricing system inhibits the development of higher value outlets and greater variety. These allegations are rejected as without foundation and the contrary argument advanced that the MMB system, with its jlexibility and easy access by dairies to milk supplies. provides an ideal base for the stimulation of product development.     

基于PLC的计量加料自动控制系统

通过对传统染色工艺及其存在问题的分析,指出当前染色加工工艺要求助剂的注入方式是非线性计量加料。为此,设计了一种基于可编程控制器(PLC)的计量加料自动控制系统,它主要通过变频器与PLC的配合使用可以实现助剂的非线性计量加入。具体介绍了基于PLC的计量加料自动控制系统的构成、工作过程、工作原理、硬件设计和软件设计。该系统的实际应用效果表明,染色加工工艺的质量得到显著提高。     

边际贡献理论在钢丝绳生产经营中的应用

运用边际贡献理论,以镀锌钢丝绳生产为例,分析该产品的变动成本和固定成本的测算方法,可知变动成本车间能控制,固定成本车间难以控制,变动成本考核制度比全部成本考核更科学合理;分析产品销售基价的制定方法以及盈亏平衡点的确定方法,推知在任何情况下产品的最低销售价格不得低于单位变动成本,否则就会出现真正意义上的亏本销售。     

创新质量管理理念及有效实施

江苏芸裕金属制品有限公司通过调整产品结构、引进高水平管理人员和先进设备,开发新产品,6×K31SW+IWR,6×K36SW+IWR等结构钢丝绳已在打桩机、旋挖钻机用户系统热销,产品供不应求;注意知识产权保护,已有6项专利产品被国家专利局受理,成为南通地区2010年申请并被国家专利局受理的专利项目较多的企业。通过科学规划、整合内部机构、创新管理理念,极大地提高了产品在激烈市场竞争中致胜的能力。     

Wine phenolics: contribution to dietary intake and bioavailability

Current research suggests that wine contains substances that may reduce the mortality rate from coronary heart diseases. The oxidation of low-density liporoteins (LDL) is thought to be a key step in the development of atherosclerosis. In previous research, catechin oligomers, procyanidin dimers and trimers were extracted, isolated and purified from grapes seeds and tested for their inhibition on LDL oxidation, along and with other monomeric wine phenolics.We quantify the level of phenolics, major catechins [(+)-catechin, (−)-epicatechin, procyanidin dimers B1, B2, B3, B4], phenolics acids, caftaric acid and malvidine-3-glucoside by HPLC with UV detection for 60 French varietal commercial wines taken from the South of France in order to appreciate the daily dietary intake of these compounds for French population. Based on a still significant French red wine consumption of 180 ml/day, the current daily intake of phenolics can be estimated at 400.2 mg/day/resident and catechins (monomers, dimers B₁, B₂, B₃, B₄) at 83.2 mg/day/resident, including 40% of monomers for the French population. Red wine, and particularly Egiodola, and Cabernet-Sauvignon varieties, contributes to a very significant proportion of phenolics dietary intake and, in particular catechins. These results provide a basis for epidemiological evaluation of phenolics and catechins intake by wine consumption in the French population. Few data exist on absorption and metabolism of phenolics from wine. Further studies are necessary to determine the behaviour of this class of compounds in vivo after wine absorption.     

关于牛乳中激素等微量生理活性物质的来源及安全控制讨论

2010年8月,国内各大媒体相继报道了乳品激素事件,卫生部最终的解释为:个别婴儿性发育异常现象,与食用奶粉没有直接的关联.然而,有关食品中雌激素的存在形式、含量、对人体发育的影响等已引起大众的广泛关注.     

含乳饮料的流行趋势及复合含乳饮料稳定剂的选择

含乳饮料是指以鲜乳或乳制品为原料,经发酵或未经发酵加工制成的制品,其以风味独特等特点在软饮料行业中独树一帜。从80年代起步,如今已成为软饮料中的重要品种。含乳饮料是一种常见的营养型饮料,这种饮料的配料中除了牛奶以外．一般还有水、甜味剂、果味剂等。     

BS 5750–the motorway to total quality management*

In the United Kingdom the traditional approach to quality has been superseded by a more comprehensive system of total quality management. The market leaders are convinced that their key to customer satisfaction and profitable success is quality. They have elevated it to primary position in their corporate strategy. BS 5750, the British Standard for Quality Systems, has become a vital benchmark in assessing an operation's overall approach to quality. Accredited companies have a head start not only in Europe, with a potential market of 320 million consumers, but also the w orld. Quality is the marketplace weapon for the 1990, and BS 5750 signposts the route and lays the foundations for total quality management programmes.     

Pulse-jet filtration: An effective way to control industrial pollution Part I: Theory,selection and design of pulse-jet filter

Pulse-jet filtration is described as one of the most efficient technologies in controlling industrial pollution across the world. The monograph provides the fundamental concept of design and development of pulse-jet filters under varied siutations. For successful running of a filter unit, a comprehensive knowledge base as regards a selection of design and development of filter media is essential; thus, this is incorporated in the monograph. I also discuss technical and commerically attractive solutions for successful operation of industries integrated with pollution control equipment maintaining clean air requirements.     

Milk production response to dietary forage:grain ratio

Forty-four multiparous and 49 primiparous Holstein cows were assigned randomly at parturition to one of five diets differing in forage:grain ratio and studied for the entire lactation for effects of diet on milk production and milk composition, body condition, BW gain, health, and reproductive performance. Total mixed rations fed once daily consisted of alfalfa silage, high moisture ear corn, soybean meal, vitamins, and minerals. Percentages of forage in the diet (dry basis) for treatments 1 to 5 were postpartum wk 1 to 12 (38.2, 48.2, 58.2, 68.2, and 98.2); wk 13 to 26 (48.2, 58.2, 68.2, 88.2, and 98.2); and wk 27 to 44 (68.2, 78.2, 88.2, 98.2, and 98.2). Milk production (3.5% FCM in 305 d) was 8295, 8659, 7563, 6849, and 6000 kg for multiparous cows in treatments 1 to 5, respectively, and 7334, 7177, 6976, 6014, and 4750 kg for primiparous cows. Primiparous cows had decreased milk protein, BW gain, DMI and gross feed efficiency as forage increased in the diet. Multiparous cows in treatment 1 had depressed milk fat and lower DMI and gross feed efficiency compared with other treatments. Body condition scores tended to be lower as forage increased in the diet with both age groups. Increased forage in the diet did not cause any adverse effects on health and reproductive performance in either age group.     

Collagen contribution to meat toughness: Theoretical aspects

One of the major changes in connective tissues during heating is the transformation of the quasi-crystalline structure of collagen into a random-like structure. This molecular change induces a shortening of these tissues and gives them a rubber-like behaviour. In this state, their mechanical properties are dependent on the total number of cross-linked chains present per volume, which can be estimated from the number and the functionality of each cross-link present in the sample. The number of cross-linked chains per volume of meat explains a large amount of the tenderness variation, produced by muscle type, animal age, type, and sex in different species. During heating collagen fibres and fibrils shortening produces a pressure which is also dependent on the total amount of cross-linked chains present per volume, but also on the morphology of endomysial and perimysial envelopes. In meat, during heating, collagen fibres and fibrils thermal shortening is restricted by muscle fibres and muscle fibre bundles. This restriction, which depends on several muscle fibre characteristics, has a strong effect on the final elastic modulus of connective tissues, by changing the respective amount of crystalline and rubber-like fractions in collagen fibres and fibrils after heating. The implications of this phenomenon in tenderness variations are discussed.     

Collagen contribution to meat toughness: Theoretical aspects

One of the major changes in connective tissues during heating is the transformation of the quasi-crystalline structure of collagen into a random-like structure. This molecular change induces a shortening of these tissues and gives them a rubber-like behaviour. In this state, their mechanical properties are dependent on the total number of cross-linked chains present per volume, which can be estimated from the number and the functionality of each cross-link present in the sample. The number of cross-linked chains per volume of meat explains a large amount of the tenderness variation, produced by muscle type, animal age, type, and sex in different species. During heating collagen fibres and fibrils shortening produces a pressure which is also dependent on the total amount of cross-linked chains present per volume, but also on the morphology of endomysial and perimysial envelopes. In meat, during heating, collagen fibres and fibrils thermal shortening is restricted by muscle fibres and muscle fibre bundles. This restriction, which depends on several muscle fibre characteristics, has a strong effect on the final elastic modulus of connective tissues, by changing the respective amount of crystalline and rubber-like fractions in collagen fibres and fibrils after heating. The implications of this phenomenon in tenderness variations are discussed.     

羊乳乳清蛋白组成和功能及其与人乳、牛乳的对比分析

本研究将羊乳、牛乳、人乳中乳清蛋白进行分离并结合液质联用技术鉴定,在羊乳、牛乳、人乳乳清蛋白中分别鉴定出156、278、454种蛋白质。与牛乳与人乳乳清蛋白对比显示,羊乳含有99种特异性表达蛋白质,与牛乳和人乳分别有31种和15种相同表达蛋白质。通过分析基因本体(gene ontology,GO)功能注释发现,羊乳乳清蛋白在生物过程中主要发挥生物调节作用;在分子功能上,主要体现在结合作用方面;在细胞组成上,参与的细胞组成主要为细胞器区和胞外区。羊乳乳清蛋白在以上三种功能上与人乳有较大差距,但与牛乳相近。通过分析京都基因与基因组百科全书系统(Kyoto Encyclopedia of Genes and Genomes,KEGG)代谢通路可知,羊乳主要参与补体和凝血级联反应以及吞噬作用,对人体免疫能力有积极影响。对羊乳与人乳、牛乳乳清蛋白组成及功能区别的研究,为羊乳的进一步研究和开发提供一定的理论参考。     

A research agenda for assessing the potential contribution of genomic medicine to tobacco control

This paper identifies research priorities in evaluating the ways in which "genomic medicine"--the use of genetic information to prevent and treat disease--may reduce tobacco-related harm by: (1) assisting more smokers to quit; (2) preventing non-smokers from beginning to smoke tobacco; and (3) reducing the harm caused by tobacco smoking. The method proposed to achieve the first aim is "pharmacogenetics", the use of genetic information to optimise the selection of smoking-cessation programmes by screening smokers for polymorphisms that predict responses to different methods of smoking cessation. This method competes with the development of more effective forms of smoking cessation that involve vaccinating smokers against the effects of nicotine and using new pharmaceuticals (such as cannabinoid antagonists and nicotine agonists). The second and third aims are more speculative. They include: screening the population for genetic susceptibility to nicotine dependence and intervening (eg, by vaccinating children and adolescents against the effects of nicotine) to prevent smoking uptake, and screening the population for genetic susceptibility to tobacco-related diseases. A framework is described for future research on these policy options. This includes: epidemiological modelling and economic evaluation to specify the conditions under which these strategies are cost-effective; and social psychological research into the effect of providing genetic information on smokers' preparedness to quit, and the general views of the public on tobacco smoking.     

Economic Value of Milk Components for Fluid Milk,Cheese, Butter,and Nonfat Dry Milk and Responses to Selection

The consequences of genetically and mechanically altering milk composition were investigated. A base price plus a component differential method of payment was shown to be equivalent to the sum of the components of milk yield (carrier, fat, and protein) times their relative economic value. Relative economic values of carrier, fat, and protein were derived for fluid milk. Linear programming models were developed to simulate the movement of milk through cheese and through butter and NDM manufacturing processes. These models were used to estimate the cost of moving milk through the respective plants, and these values were equated to the “breakeven” cost of carrier. New economic values for fat and protein were developed on these respective values of carrier in the cheese, and in the butter and NDM processes. Seven selection and marketing alternatives were investigated to determine the expected differences in economic returns by varying the selection criteria and the end products of value.     

Determination of Melamine by Differential Pulse Polarography/Application to Milk and Milk Powder

Melamine made headlines in September 2008 because it was found to be the contaminant responsible for the deaths of several infants and making many more sick. Determination of trace melamine is very important. Therefore, in this work a novel, sensitive and reliable method was developed using differential pulse polarography. The most suitable buffer system was found to be Britton–Robinson (B–R) buffer, pH 11.2. The melamine peak in this medium appeared at about −50 mV, it responded well to standard additions and high reproducibility was obtained. The calibration graph was linear in the concentration range of melamine from 1.0 to 66.4 μM with a correlation coefficient of 0.999. The limit of detection (LOD) and limit of quantification (LOQ) were obtained as 0.3 and 1.0 μM, respectively. The current was characterized as being adsorption-controlled process. The proposed method was successfully applied to the determination of melamine in spiked milk and milk powder. The linear dynamic ranges observed for melamine concentration in milk and milk powder samples were between 1–58 and 10–57 μM, respectively. The sufficiently good recoveries and low standard deviations for the data reflect the high accuracy and precision of proposed differential pulse polarographic method.