Effect of fat incorporation on properties of sterile concentrates prepared by ultrafiltration of skimmed milk

The preparation and properties of sterile concentrates, based on milk concentrated by ultrafiltration with added carbohydrate, are discussed. Methods are given for optimization of initial heat stability and shelf life. The new products are sweet but suffer from no apparent technical obstructions to their commercial exploitation.     

Effect of starches on the heat stability of milk

Starches from different botanical sources have been added (0.5–1.5% w/w) to skim milk and pregelatinized by heating at 70°C for 30 min. the heat coagulation time (HCT) of the milk-starch mixtures was then evaluated at 140°C. the addition of native starches to milk had a destabilizing effect. Increasing the concentration of added starch caused a decrease in HCT's. the reduction in the heat stability of milk proteins was not related to the amylose/amylopectin composition or to the granular structure of the starches. Modification of the molecular properties of the starch components by acid hydrolysis or cross-linking resulted in an enhancement of the heat stability of the mixtures.     

Mechanized fermentation systems for the production of experimental soy sauce koji

Mechanized methods are proposed for improving the technology of soy sauce production at the koji stage. A comparative study on roller and rotary fermenters has been conducted from three viewpoints, namely enzyme levels, chemical composition and soy sauce produced. The taste, aroma and colour of the soy sauce samples from these mechanized fermenters were similar and compared satisfactorily with good commercial soy sauce. The equipment shows promise for controlled solid substrate fermentations.     

Molybdenum Phosphate Glasses Containing Ag2O or K2O

Glasses in the systems MoO₃-P₂O₅-Ag₂O and MoO₃-P₂O₅-K₂O were investigated and general areas of composition for good glass formation were determined by X-ray diffraction methods. Temperature coefficients of electrical resistivity and linear expansion were determined for the glasses along with density, durability, and other thermal characteristics. Resistivity of the glasses was effectively reduced by the addition of Ag₂O.     

Sensory properties of kishk: comparison of products containing bovine and caprine milk

There is growing consumer interest in fermented milk and in products containing fermented milk because of their nutritional value and healthy image. Kishk, a traditional product of Middle Eastern origin, has been examined with a view to developing its potential for a wider market. Kishk is traditionally made from a dough, containing yogurt, parboiled cracked wheat and salt, which is sun dried then ground to a flour. The flour may be consumed in a variety of ways, but one popular use is in the preparation of a hot, porridge like gruel. This paper describes the sensory profiles of gruel made from 15 samples of kishk and compares them with those of two traditional Scottish oatmeal porridges. Substantial differences were noted between kishk and the oat based products. In addition, there was evidence that the origin of the fermented milk component of the kishk was important. Kishk made from fermented caprine milk was clearly distinguished from that made with yogurt of bovine origin. It was noted that many of the kishk samples were rated highly for bitterness and for cardboard character. Such attributes are believed to be disliked by consumers in the United Kingdom .     

COLD SHORTENING IN CHICKEN BROILER PECTORALIS MAJOR

At 2°C strips of P. major muscle from chicken broilers developed a peak in isometric tension which quickly dissipated and was followed by no subsequent changes in tension during the next 36 hr. Increasing the temperature at which strips were maintained from 2 ° to 23 °C (22 °-25 °C) after 12 or 24 hr resulted in some further tension development but essentially no tension development was observed in strips which had been held at 2 °C for 36 hr before the temperature was raised to 23 °C. Cold shortening did not significantly lower muscle ATP, creatine phosphate or hexose monophosphate levels.     

SIMULATION of CANOLA and BARLEY DRYING IN A DEEP BED

A mathematical model for a radial, continuous-crossflow dryer was modified and used to simulate the drying process in a fixed bed dryer. the predictions of the adapted model were compared with experimental test results for canola drying at the following drying conditions: airflow rates of 0.4 and 0.6 kg/(m²s), inlet air humidity 0.098 and 0.0114 kg/kg of dry air, initial grain moisture content 0.221 and 0.251 kg/kg dry basis. In both tests the inlet drying air temperature was kept at an average of 67.5°C. At the end of canola drying, the mean drying air temperature predicted by our model was within 1°C of the measured temperature and the mean predicted moisture content was within 0.5% of the measured moisture content, dry basis. Also, our model was verified against experimental results for barley published by other authors and against predictions from a published model for barley. the predictions from our model were in good agreement with the published experimental and predicted data. Simulations results for canola and barley drying in the same thickness of a deep bed were compared. Simulations were conducted to investigate the effects of canola properties such as bulk density and dryinig conditions of air such as airflow rate and air humidity on drying in deep beds of canola.     

Effect of Lectins and the Mixing of Proteins on Rate of Protein Digestibility

The rate of digestibility of protein in raw bean extract (RBE), heat-treated bean extract (HBE), casein and bovine serum albumin (BSA) was determined. The pepsin and/or pancreatin hydrolysis of RBE which contains lectins or hemagglutinins was less than that of other proteins. Addition of lectins at the same concentration present in RBE decreased the rate of digestion of HBE, casein and BSA to levels close to that of RBE. In comparison with the respective single proteins, mixtures of RBE or HBE with casein have lower digestibilities while a mixture of casein and BSA, higher digestibilities. The results suggest that lectins can affect the activity of digestive enzymes and that mixing of proteins has an effect on digestibility which is unpredicted by amino acid composition.