Method of Predicting Cut-Time of Milk Coagulum in Cheese-Making Process

An apparatus for predicting milk coagulum cut-time in a cheese making process includes a light source, a sensor or detector for sensing diffuse reflectance of light from said milk and a controller for analyzing the diffuse reflectance and accurately predicting the cut-time to significantly enhance overall yield. More specifically, the apparatus includes an optical probe which may be suspended over the milk or attached to a wall of a fermentation vessel in which the milk is contained. A method for predicting milk coagulum cut-time includes the steps of (a) directing light from a light source toward milk undergoing enzymatic hydrolysis; (b) sensing diffuse reflectance of that light from the milk; (c) analyzing the sensed diffuse reflectance profile and (d) signaling the cut-time. The sensing occurs at between 400 to 6000 nm. Specific mathematical formulae for the analyzing steps are also disclosed

Fiber Optic Sensor Response to High Levels of Fat in Cream

A light backscatter technique using optical fibers to deliver and receive light was investigated for measuring the milkfat content of unhomogenized cream. Light backscatter through cream at wavelengths of 450 to 900 nm was measured for fiber separation distances from 2 to 6.5 mm and for cream containing 10 to ~40 weight percent (wt%) milkfat. Unhomogenized cream (~40 wt% milkfat) was mixed with skim milk (~0.05 wt% milkfat) to yield samples with five different milkfat levels. Three optical response models were tested for correlation with milkfat content: one using the light intensity measurement at a single separation distance, the second using the ratio of the light intensity at two distances, and a third using the light intensity as a function of separation distance based on the backscatter of light in a particulate solution. The calibration equations from all three methods were used to predict milkfat content in the evaluation samples with root mean square errors (RMSEs) of 1.5 to 2.0 wt%. Statistical analysis did not find a significant difference between the three methods. For simplicity, using the ratio of the intensities measured and two different separation distances is attractive for further sensor design

Production of Aflatoxin on Damaged Corn Under Controlled Environmental Conditions

Aflatoxin B1 production by Aspergillus flavus (NRRL 6432) was determined on physically damaged corn stored at 35,25 and 20°C and at relative humidities of 97 and 92%. Production at lower relative humidities of 80 and 85% were also tested at 25°C. Production lag times were significantly different for all test conditions. Lag times ranged from 46 h at 97% relative humidity and 35°C to 173. 8 h at 20°C and 92% relative humidity. Aflatoxin B, concentration doubled every 6 to 10 hours after a level of 10 ppb had been reached. Production rate constants were not significantly different between temperatures at 97% relative humidity; however, significant differences in the production rate constant were observed between 97 and 92% relative humidities evaluated at 25°C and between 25 and 35 °C evaluated at 92% relative humidity

Aluminum Bioavailability from Basic Sodium Aluminum Phosphate, an Approved Food Additive Emulsifying Agent, Incorporated in Cheese

Oral aluminum (Al) bioavailability from drinking water has been previously estimated, but there is little information on Al bioavailability from foods. It was suggested that oral Al bioavailability from drinking water is much greater than from foods. The objective was to further test this hypothesis. Oral Al bioavailability was determined in the rat from basic [26Al]-sodium aluminum phosphate (basic SALP) in a process cheese. Consumption of approximately 1g cheese containing 1.5% or 3% basic SALP resulted in oral Al bioavailability (F) of approximately 0.1% and 0.3%, respectively, and time to maximum serum 26Al concentration (Tmax) of 8-9h. These Al bioavailability results were intermediate to previously reported results from drinking water (F approximately 0.3%) and acidic-SALP incorporated into a biscuit (F approximately 0.1%), using the same methods. Considering the similar oral bioavailability of Al from food vs. water, and their contribution to the typical human\u27s daily Al intake ( approximately 95% and 1.5%, respectively), these results suggest food contributes much more Al to systemic circulation, and potential Al body burden, than does drinking water. These results do not support the hypothesis that drinking water provides a disproportionate contribution to total Al absorbed from the gastrointestinal tract

Structurally driven one-dimensional electron confinement in sub-5-nm graphene nanowrinkles

Graphene-based carbon materials such as fullerenes, carbon nanotubes, and graphenes have distinct and unique electronic properties that depend on their dimensionality and geometric structures. Graphene wrinkles with pseudo one-dimensional structures have been observed in a graphene sheet. However, their one-dimensional electronic properties have never been observed because of their large widths. Here we report the unique electronic structure of graphene nanowrinkles in a graphene sheet grown on Ni(111), the width of which was small enough to cause one-dimensional electron confinement. Use of spatially resolved, scanning tunnelling spectroscopy revealed bandgap opening and a one-dimensional van Hove singularity in the graphene nanowrinkles, as well as the chemical potential distribution across the graphene nanowrinkles. This observation allows us to realize a metallic-semiconducting-metallic junction in a single graphene sheet. Our demonstration of one-dimensional electron confinement in graphene provides the novel possibility of controlling its electronic properties not by chemical modification but by 'mechanical structuring'.open

Novel Approach Identifies SNPs in SLC2A10 and KCNK9 with Evidence for Parent-of-Origin Effect on Body Mass Index

Marja-Liisa Lokki työryhmien Generation Scotland Consortium, LifeLines Cohort Study ja GIANT Consortium jäsenPeer reviewe