A Process to Produce Lactose Phosphate from Dairy Byproducts And Used as an Alternative to Emulsifying Salts In Processed Cheese Food Manufacture

Lactose is the primary carbohydrate in most mammals\u27 milk, commonly known as milk sugar. Milk permeate is a by-product of whey protein manufacturing through membrane technologies. It is cost-effective, available, and an excellent source of lactose. Sugar phosphorylation is a technique used to alter sugar\u27s characteristics. It has numerous applications for developing dairy and food products. Lactose-6-phosphate (LP) is an organic compound that switches the hydrogen on lactose by monophosphate that has the potential to function as emulsifying salts (ES). ES, such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by sequestering the calcium from the calcium-paracaseinate phosphate complex in natural cheese during processed cheese (PC) manufacturing. PC is a dairy product manufactured by combining dairy and non-dairy components and heating the mixture with agitation to create a homogenous product with a long shelf life. The first objective of this study was to develop a method to phosphorylate α- lactose (LaP1), and milk permeate powder (LaP2) at specific concentrations that include pH, temperature, and time. A mass spectrometry (MS) was used to define LP in both treatments. Two samples were applied as controls. Control 1 and control 2 were used α-lactose monohydrate and milk permeate powder (MPP), respectively. The amount of lactose was lower in LaP1 (15.58%) and LaP2 (12.20%) compared to control 1 (69.32%) and control 2 (24.64%). However, the level of LP was increased in LaP1 (60.74%) and LaP2 (8.65%), which were 0.89 and 5.53% for control 1 and control 2, respectively. We conclude that lactose and milk permeate can be phosphorylated, and MS can be used to detect lactose and LP. The objective of the second study was to remove the dark color of LaP1 and LaP2 solutions. During the phosphorylation process, the color of the solutions turns dark. Activated carbon has been utilized for decades to remove the dark color and improve the appearance of solutions. The usage of activated carbon has been expanded to include decolorization, gas separation and polluted air treatment, heavy metal recovery, and food processing with no hazard. This methodology is cheap method and environmentally friendly. The compositional characteristics of the solutions, such as pH, total solids (TS), and color parameters (L*- lightness, a*- redness, and b*- yellowness) were examined at different stages (seven stages) of washing the solutions. Both solutions\u27 pH and TS decreased with increasing the number of washings with activated carbon. The L* of the initial solutions was lower than the final solutions. However, the a* and b* of the initial solutions were higher than the final solutions. The total color difference (ΔE) was calculated for both solutions. ΔE was decreased with increasing the number of washings with activated carbon in both solutions. The findings of this study indicate that activated carbon can be used to remove the dark color that results from the phosphorylation process. The objective of the third study was to produce processed cheese food (PCF) with LaP1 (52% TS) instead of DSP. PCF is a dairy product prepared by blending dairy ingredients with non-dairy ingredients and heating the blend with agitation to produce a homogeneous product with an extended shelf-life. The ingredients in the PCF formulations were Cheddar cheese, butter, water, milk permeate powder, and LaP1 (at a ratio of 2.0, 2.4, 2.8, 3.2, 4.0, 5.0, and 6.0%) were formulated to contain 17.0% protein, 25.0% fat, 44.0% moisture, and 2.0% salt. The LP concentrations in LaP1 solutions were ranged between 0.63 to 1.9%. The PCF made with 2.0% DSP was also produced as a control. The PCF was analyzed for moisture, pH, end apparent cooked viscosity, hardness, melted diameter, and melting temperature. The moisture of PCF ranged from 42.3 to 44.0%, with a pH of 5.6 to 5.8. The end apparent cooked viscosity increased from 818.0 to 2060.0 cP as the level of LaP1 solution raised from 2.0 to 6.0%, while it was 660.0 cP in control. The hardness of PCF made with LaP1 elevated from 61.9 to 110.1 g as the level of LaP1 increased; however, it was 85.6 g in control. The melted diameter decreased from 43 mm in control to 29 mm in 6% LaP1, while the melting temperature of PCF increased from 37.7°C in control to 59.0°C in 6% LaP1. We conclude that LaP1 can be utilized as a substitute for DSP in PCF manufacture. The objective of the final study was to produce PCF using LaP2 (70% TS). The amount of LP was 0.48%. The ingredients in the PCF formulations were Cheddar cheese, butter, water, MPP, and LaP2 (8.0%). Those ingredients were formulated to contain 17.0% protein, 25.0% fat, 43.0% moisture, and 2.0% salt. PCF with 2.5% DSP was also produced as a control. The experiment was repeated 5 times using five different batches of LaP2 solutions. The moisture of PCF ranged from 42.61 and 43.09%. The pH was 5.81 for PCF made with LaP2; however, it was 5.74 in control. The cooked viscosity of LaP2 was 2032.0 cP, while it was 1378.0 cP in control. The hardness of PCF made with LaP2 was 154.5 g and 91.6 g in control. The melted diameter decreased from 41.0 mm in control to 34.0 mm in LaP2, while the melting temperature of PCF increased from 43.2°C in control to 46.5°C in LaP2. We conclude that LaP2 can be utilized as a substitute for DSP in PCF manufacture

Using Isoconversional Methods to Study the Effect of Antioxidants on the Oxidation Kinetics of Milk Fat

Milk fat is a versatile ingredient because of its nutritional value, functionality, and flavor. During processing and storage, milk fat may undergo oxidation resulting in many undesirable changes such as unpleasant flavor and aroma, and formation of toxic compounds. A common practice to prevent the oxidation of milk fat is by the addition of antioxidants. It is worth to mention that little is known on the effect of antioxidants on the oxidation kinetics. In this work, the effect of selected antioxidants on the oxidation kinetics of anhydrous milk fat (AMF) under non-isothermal conditions was investigated. AMF with an addition of either butylated hydroxytoluene (BHT), α-Tocopherol (α-Toc), or β-carotene (β-Car) at four different concentrations (0.02, 0.07, 0.2, and 0.4%) were oxidized using differential scanning calorimetry (DSC) at different constant heating rates (3, 6, 9, and 12°C min-1) in a temperature range of 100-400°C. DSC spectra were analyzed according to the Kissinger-Akahira-Sunose (KAS) method, from which the kinetic triplet was obtained (pre-exponential factor (A), apparent activation energy (Ea), and reaction model ((∝)). In general, the concentration of antioxidant increased the onset temperature of oxidation (Ton) when comparing to the Ton of AMF without antioxidant. The Ea values were 82.73 ± 5.51, 93.14 ± 6.24, 68.06 ± 3.52, and 58.51 ± 7.51 kJ mol-1 for AMF, BHT, β-Car, and α-Toc, respectively. Remarkably, the addition of 0.2% of α-Toc inhibited the oxidation reaction by 9-fold, judging the constant rate. The obtained kinetic parameters were interpreted in term of oxidation mechanism. The oxidation of milk fat was best described by the Avrami-Erofeev model. The obtained kinetic triplet (Ao, Eo, and (∝)) was used to systematically evaluate the role antioxidants. The addition of antioxidants significantly delayed the oxidation, being more effective α-Toc followed by β-Car and BHT. The outcomes of this study may enable off-line simulation and development of a databank

Natural history and outcome of inflammatory bowel diseases in children in Saudi Arabia: A single-center experience

Background/Aim: Inflammatory bowel disease (IBD) is a chronic gastrointestinal disorder which includes ulcerative colitis (UC), Crohn's disease (CD), and indeterminate colitis (IC). The natural history of pediatric IBDs is poorly understood and generally unpredictable. We aim to study the natural history of IBD in Saudi children including the extraintestinal manifestations, changes in diagnosis, disease behavior, medical management, and surgical outcome. Patients and Methods: A retrospective review of all the charts of children less than 14 years of age who were diagnosed as IBD and followed up in King Faisal Specialist Hospital and Research Center (KFSH and RC) from January 2001 to December 2011 was performed. Results: Sixty-six children were diagnosed with IBD, 36 patients (54.5%) had CD, 27 patients (41%) had UC, and 3 patients (4.5%) had IC. Change in the diagnosis from UC to CD was made in 5 patients (7.6%). Extraintestinal manifestations were documented in 32% of all patients, and the most common was bone involvement (osteopenia/osteoporosis) in 16.7% of the patients. Arthritis (13.6%) was the second most common manifestation. Sclerosing cholangitis was reported in 2.8% in CD compared to 14.8% in UC. At the time of data collection, 8 patients (12%) were off therapy, 38 patients (57.6) were on 5-ASA, 31 patients (47%) were on azathioprine, and 12 patients (18.2%) were receiving anti-TNF. Of the children with CD, 10 patients (27.8%) underwent 1 or more major operations. Of the children with UC, 18.5% underwent 1 or more major intraabdominal procedures. Conclusions: Many issues in pediatric IBD can predict the natural history of the disease including growth failure, complications, need for more aggressive medical treatment, and/or surgery. More studies are needed from the region focusing on factors that may affect the natural history and disease progression

Effect of Skim Milk Powder and Whey Protein Concentrate Addition on the Manufacture of Probiotic Mozzarella Cheese

This work aimed to study the effect of adding skim milk powder (SMP) and whey protein concentrate (WPC) to probiotic mozzarella cheese. Pasteurized cow milk was heated to 55 °C and divided into five parts: PMC1 (control), PMC2 (1% SMP), PMC3 (1.5% SMP), PMC4 (1% WPC), and PMC5 (1.5% WPC). After mixing powders in the respective concentrations in the treatments, the milk was cooled to 35 °C, and Bifidobacterium bifidum culture (5%) was added. Proximate analysis, calcium, soluble nitrogen (SN), total Bifidobacterium bifidum count, cheese yield, hardness, and meltability tests were carried out at 0, 14, and 28 days of storage. The mozzarella cheese samples with WPC added had higher acidity, total solids, and protein content than the mozzarella cheese samples with SMP added and the control samples during storage. The addition of WPC led to a significant increase (p Bifidobacterium bifidum during storage at 5 °C. The cheeses with WPC added had increased meltability, higher hardness, and higher browning on pizza compared to those of the mozzarella cheese with SMP added. A sensory evaluation showed that the addition of WPC increased sensory scores, compared to the addition of SMP. As storage time progressed, there was a significant (p Bifidobacterium bifidum, meltability, and sensory scores of PMC in all treatments

Effect of fat extraction methods on the fatty acids composition of bovine milk using gas chromatography

Abstract Milk fat is a complex natural fat and contains around 400 fatty acids. The objectives of this study were to extract fat from bovine milk using two different methods, including Bligh and Dyer and Mojonnier, and to determine the fatty acid content in the extracted fats using gas chromatography (GC). No differences (p > .05) were detected in the fat content and fatty acids content as a percentage of total fat (FA%TF) extracted using both methods. No differences (p > .05) were detected in some saturated fatty acids (SFAs) and unsaturated fatty acids (USFAs) extracted from both methods, such as C11:0 (undecylic acid), C16:0 (palmitic acid), C18:0 (stearic acid), C14:1 (myristoleic acid), and C16:1 (palmitoleic acid). However, the majority of SFAs were different (p < .05) in Mojonnier method as compared to Bligh and Dyer method and vice versa for USFAs. The short (6.54% vs. 5.95%) and medium (21.86% vs. 20.73%) chains FAs determined by GC were high in Mojonnier fat as compared to Bligh and Dyer fat, while the long‐chain FAs were higher in the last (66.61%) relative to Mojonnier fat (65.51%). This study found that Mojonneir method has resulted in fewer errors. In contrast, the Bligh and Dyer extraction method has more experimental error, which led to decreasing the total fat, as well as was not able to detect C9:0

Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties

The demand for low- and non-fat products has recently increased due to the health problems, such as obesity, diabetes, and cardiovascular diseases, that have resulted from high-fat products. However, the reduction in fat can affect the quality of products adversely. The objective of this work was to explore the potential of whey protein isolate (WPI) in improving the quality of non-fat yogurt prepared using skim milk powder (SMP). Yogurt mixes (standardized at 14% total solids) were formulated using SMP as a milk base enriched with WPI. The SMP was replaced by WPI in the yogurt mixes at a rate of 3, 5, 7, and 9%. Full-fat and non-fat set-style yogurts were prepared from whole milk and skim milk, respectively, as controls. Yogurts were fermented at 43 °C to get a pH of 4.6 and stored at 4 °C for the next day. The texture, microstructure, rheological characteristics, and sensory properties of the yogurt samples were studied. The incorporation of WPI increased the water holding capacity to 50% as compared to the non-fat control. This improved the rheological properties while the yogurt viscosity increased in direct proportion with increasing the WPI. The firmness of yogurt was inversely proportional to the increase in WPI, which resulted in 180 g firmness when 9% WPI was added to the non-fat yogurt formulations. Yogurts’ microstructure improved by the addition of WPI. The non-fat yogurt incorporated with 3 and 7% WPI had comparable sensory and textural characteristics to the full-fat yogurt. WPI can be used as a fat replacer to develop low-fat yogurt with desired features. WPI may be a natural and economical ingredient for producing low- and non-fat fermented dairy food products

Measurement of carbohydrates and organic acids in varieties of cheese using high-performance liquid chromatography

Lactose is converted to lactic acid through fermentation and ripening of cheese using starter cultures. The content of lactic acid and organic acids formed during storage of cheese is different based on the type of starter cultures, pH, processing, and storage conditions. The objective of this study was to determine the carbohydrates and organic acids of four different commercial cheese samples (Parmesan, Mozzarella, Swiss, and Cheddar cheese) using high-performance liquid chromatography (HPLC). The lactose content in Cheddar cheese was significantly high (p &lt; .05) as compared to Parmesan cheese while Mozzarella and Swiss cheese did not have lactose. However, galactose was low in Swiss cheese as compared to other cheese types, while glucose did not detect in all cheese samples. Organic acids such as citric, succinic, lactic, and butanoic acids were high in Parmesan cheese relative to other cheese types. Additionally, pyruvic and propanoic acids were high (p &lt; .05) in Swiss cheese while acetic and orotic acids were elevated (p &lt; .05) in Mozzarella cheese relative to other types of cheese

A novel process to improve the characteristics of low‐fat ice cream using date fiber powder

Abstract The objective of this study was to improve the characteristics of low‐fat ice cream (LFIC) using date fiber powder (DFP). DFP was added to LFIC mix (3% fat, 14% milk solids nonfat, 15% sucrose, 0.3% stabilizer, and 0.1% vanilla) at a rate of 1.5%, 2.5%, and 3.5%. Control treatment with no DFP was also manufactured for comparison. The LFIC mix was analyzed for physicochemical and microbiological analyses. After manufacture, microbiological, rheological, and sensory characteristics of LFIC were evaluated during storage at −18˚C for 30 days. The addition of DFP to the LFIC mix led to increasing (p < .05) the density and weight per gallon (lb) of final product. Thus, a 3.5% of DFP led to increasing the density of LFIC from 0.6 to 1.0 g/cm3 and weight per gallon from 5.2 to 9.0 lb, while the overrun of LFIC was decreased (p < .05) from 50.0% to 24.0%. Additionally, the melting resistance of LFIC made with DFP was higher (p < .05) as compared to control. Approximately 60% of LFIC made with DFP was melted after 50 min compared to 100% in control. The total bacterial count (TBC) and yeast and molds' count slightly increased in LFIC with adding DFP. However, there was a slight decrease in these counts during storage for 30 days. Psychrotrophic and coliform bacteria were not detected in the LFIC. Organoleptically, LFIC made with DFP showed higher scores (p < .05) of body and texture, melting quality, and appearance as compared to control during the 30 days of storage. However, the flavor was slightly decreased (p < .05) as the concentration of DFP was increased. The overall scores were increased with increasing the DFP concentrations up to 15 days as compared to control, followed by a decrease at 30 days of storage

Knowledge and practices regarding anaphylaxis management in children and adolescents among teachers in KSA

Introduction: Anaphylaxis is a common emergency and a serious allergic reaction that can be life threatening.&nbsp; School going children are prone to many allergic reactions and&nbsp; the knowledge and practices of teachers regarding these reactions and their management is poor. The literature is scarce regarding the school teachers’ awareness of anaphylaxis in KSA, therefore this study was undertaken to assess the awareness of anaphylaxis among teachers in Saudi Arabia and to assess their knowledge and practices&nbsp; in anaphylaxis management among school going children.Material and Methods: This six month cross-sectional study was conducted among randomly selected Saudi teachers working in different regions of the Kingdom. The knowledge and attitude about their role in anaphylaxis management among students was assessed. Data was collected through self-administered electronic questionnaires and analyzed by using SPSS software version 22.0.Results: Out of 384 Saudi teachers the majority was middle aged and was women. Nearly 26.8% of the respondents had witnessed a student suffering from anaphylaxis. Majority (60.9%) of teachers hadn’t any awareness about anaphylaxis. In terms of the first administered drug in case of anaphylaxis, 25.3% teachers reported that they would use an antihistamine, whereas 16.4% reported that they would use epinephrine injection. Majority of the teachers (77.3%) did not know the proper route of epinephrine administration, which is intramuscular injection. Only 15.4% teachers had knowledge of epinephrine as a medication and 37.2% were aware of the administration method of self‑injection using an Epinephrine. Furthermore, 17.4% informed that there was an action plan in their&nbsp; school in cases of anaphylaxis, and 11.7% reported that their school had an first aid medicine in case of an anaphylactic reaction.Conclusion: The knowledge and practices of Saudi teachers regarding anaphylactic reactions need to be strengthened. Teachers need further education regarding the management of allergic reactions encountered among student

Characteristics of Pediatric Crohn’s Disease in Saudi Children: A Multicenter National Study

Background and Aims. Crohn’s disease (CD) is an evolving disease in KSA. Little is known about its characteristics in the Saudi population. The aims of this study were to describe the characteristics of Saudi children with CD and to determine whether the characteristics of CD in KSA are different from those seen in Western countries. Methods. In this study, children younger than eighteen years of age diagnosed with CD between January 2003 and December 2012 were included. Results. Of 330 patients identified, 186 (56.4%) were males. The median age at diagnosis was 15.8 years. A positive family history for IBD in first-degree relatives occurred in 13.6% of patients. The most common symptoms were abdominal pain (84.2%), weight loss (75.2%), and diarrhea (71.8%). The main disease location was ileocolonic (42.1%) and the main disease behavior was nonstricturing and nonpenetrating (63.6%). Perianal involvement was seen in 60 (18.2%) patients. Laboratory findings revealed anemia in 57.9% of patients, low albumin in 34.5%, and high CRP in 39.4%. Conclusions. Saudi children with CD have lower frequency of first-degree relatives with IBD, lower prevalence of early onset disease, longer diagnostic delay, higher prevalence of growth failure, and greater frequency of stricturing and penetrating disease behavior compared to Western patients