A multi-criteria model for the evaluation of business benefits in horizontal collaborative networks

Despite many advantages that could be gained through belonging to enterprise networks, only a few networks continue running businesses after the governments stop their funding. One of the reasons is the lack of a model that evaluates the benefits from the firm's point of view. The objective of this work is to develop a model that estimates the benefits in horizontal collaborative networks, for a considered business opportunity, and determines the optimal network configuration in terms of the selected enterprises. We propose a method for evaluating the profits for a collaborative network based on a combination of product realisation graph and core competences identification. Through the case study of a Swiss horizontal collaborative network, the proposed approach proves its efficiency in selecting the optimal network of partners and evaluating their corresponding turnover and profit

Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin

Gelation of heat-treated milk protein solutions by acid fermentation was performed using a model system of micellar casein alone (systR), micellar casein and b-lactoglobulin (systB) or micellar casein and egg ovalbumin (systO) dissolved in a milk ultrafiltrate and heat-treated at 901C for 24 min. Solubility of globular proteins at given pH values and their interactions with casein were determined. Particle size and z-potential of the protein systems were measured before and after heat treatment. Acid gelation of the heated systems was monitored using dynamic low-amplitude strain oscillation. Ovalbumin alone or with casein produced largerparticles than casein alone or with b-lactoglobulin upon heat treatment. The systems gelled at different pH values, i.e. 4.88, 5.47 and 5.88 in systR, systB and systO, respectively. The latter two pH values were clearly related to the pH of the loss of solubility of the heated globular proteins. While the gelation pattern for systR resembled unheated milk, the pattern for systB and systO showed the usual maximum for tan d of heated milk

Comprehensive study of acid gelation of heated milk with model protein systems

The effect of heat treatment of milk on the formation of acid gels was investigated using model protein systems. Protein systems contained micellar casein alone (35 g kg−1) (systR) or in the combination with either β-lactoglobulin (βLG) (4 g kg−1; systB) or egg ovalbumin (4 g kg−1; systO). Proteins in a milk ultrafiltrate (UF) were heat-treated at 90°C for 24 min. The same heat-treated systems without casein were also prepared: the UF alone (systUFR), with βLG (4 g kg−1; systUFB) and with ovalbumin (4 g kg−1; systUFO). Proteins in pellet and supernatant fractions were analysed using reverse-phase high-pressure liquid chromatography and sodium dodecyl sulphate polyacrylamide gel electrophoresis. The solubility of globular proteins in heated systUFB and heated systUFO was determined at pH 1.6–6.5 by absorbance measurements. Rheological changes during gelation with a starter at 42°C were determined and microstructures of gels by scanning electron microscopy. High quantities of κ-casein and βLG in the form of complexes (disrupted by 2-mercaptoethanol) were found in supernatant of heated systB and not in that of systO. The gelation pH was related to the solubility of the globular proteins, and the gelation pattern for systB and systO resembled that of heated milk and the systR pattern resembled that of unheated milk. The gels of systR were coarse and consisted of large particles. Particles in gels from systB and systO were smaller and less clustered. Although the two globular proteins behave differently during heating, they both confer to the casein micelles their solubility properties as a function of pH. A model is presented where both soluble and colloidal complexes including the globular protein interact at pH 5.5 and initiate the acid gelation

A multi-criteria model for the evaluation of business benefits in horizontal collaborative networks

Despite many advantages that could be gained through belonging to enterprise networks, only a few networks continue running businesses after the governments stop their funding. One of the reasons is the lack of a model that evaluates the benefits from the firm's point of view. The objective of this work is to develop a model that estimates the benefits in horizontal collaborative networks, for a considered business opportunity, and determines the optimal network configuration in terms of the selected enterprises. We propose a method for evaluating the profits for a collaborative network based on a combination of product realisation graph and core competences identification. Through the case study of a Swiss horizontal collaborative network, the proposed approach proves its efficiency in selecting the optimal network of partners and evaluating their corresponding turnover and profits

Composition of raw cow milk and artisanal yoghurt collected in Maroua (Cameroon)

The composition of milk is of most importance to the dairy industry and human health. This study was conducted to provide data on the composition of raw cow milk and artisanal yoghurt collected in Maroua (Cameroon). Milk and yoghurt samples were collected from 11 breeding sites and 12 producers in the city of Maroua, respectively. The following parameters were determined: pH, dry matter, ash, fat, lactose, total protein, non-casein nitrogen (NCN), non-protein nitrogen (NPN), true protein, whey protein, casein, amino acid composition, α-lactalbumin, β-lactoglobulin, αS1-casein, αS2-casein, β- casein, κ-casein and mineral composition. The results showed that, the composition of the milk and yoghurt varied from one sample to another. The chemical composition of some of the milk and yoghurt studied differed from the corresponding samples in previous studies. For example the mean pH of the raw cow milk (6.25) and artisanal yoghurt (3.84) were lower. The mean NPN levels of the cow milk and yoghurt (0.21g/100g) were higher. The mean fat content of milk (4.48 g/100 g) was higher. The protein fraction was lower in yoghurt while Fe, Cu and Mn levels were lower in both cow milk and yoghurt. The data reported in this paper would be helpful in dairy technology and public health.Key words: Composition, cow milk, artisanal yoghurt, Maroua, Cameroon

Magneto-optics of massive Dirac fermions in bulk Bi2Se3

We report on magneto-optical studies of Bi2Se3, a representative member of the 3D topological insulator family. Its electronic states in bulk are shown to be well described by a simple Dirac-type Hamiltonian for massive particles with only two parameters: the fundamental bandgap and the band velocity. In a magnetic field, this model implies a unique property - spin splitting equal to twice the cyclotron energy: Es = 2Ec. This explains the extensive magneto-transport studies concluding a fortuitous degeneracy of the spin and orbital split Landau levels in this material. The Es = 2Ec match differentiates the massive Dirac electrons in bulk Bi2Se3 from those in quantum electrodynamics, for which Es = Ec always holds.Comment: 5 pages, 3 figures and Supplementary materials, to be published in Physical Review Letter

Newborn calf intestinal absorption of immunoglobulins extracted from bovine colostrum.

O objetivo desta pesquisa consistiu em estudar a absorção de imunoglobulinas G (IgG) extraídas do colostro por ultrafiltração e recolocadas em solução salina (IECRSS). Cinqüenta bezerros holandeses Holstein Frisian (ME) recém-nascidos (41 machos e 9 fêmeas) foram distribuídos ao acaso em cinco tratamentos (dez animais em cada tratamento) com a seguinte composição: a. colostro; b. IECRSS + caseino-macropeptídeo (CMP), c. IECRSS + ácido isobutírico; d. IECRSS + extrato liofilizado de colostro, e e. IECRSS pura. O colostro e as IECRSS (à base de 44 g/l de IgG) foram distribuídos à razão de 25 g/kg FV. Os complementos (CMP, ácido isobutírico e extrato liofilizado de colostro) foram incorporados na proporção de: 100, 125, 250 mg/kg PV, respectivamente. Os animais foram alimentados com colostro ou IECRSS + complemento, duas, dez e dezoito horas após o nascimento. As coletas de sangue foram efetuadas antes da ingestão do colostro ou IECRSS, bem como às 26 horas de vida. A temperatura corporal foi medida antes de cada coleta de sangue. A seguir, determinou-se a taxa de hematócrito. Os níveis de IgG foram dosados a partir do plasma, por nefelometija. As IECRSS foram absorvidas em proporções menores em comparação ao colostro in natura, independentemente da natureza do complemento adicionado (PC 0,01). Os níveis de IgG alcançados a 26 horas de vida foram (média ± erro padrão da média): 5,12 ± 0,79; 6,74 ± 0,82; 7,61 ± 1,18; 7,58 ± 0,85 e 14,9 ± 1,39 (g/l), para os tratamentos C, B, E, D e A, respectivamente. A taxa de hematrócrito e a temperatura corporal não foram influenciadas (P >0,05) pelos tratamentos, independentemente da ordem de coleta (entre 0 e 26 h). Conclui-se que as IECRSS, independentemente da natureza do complemento adicionado, não são absorvidas eficazmente como as imunoglobulinas 6 do colostro in natura.The aim of the present work is to study the absorption of immunoglobulins G extracted from colostrum and administered in a saline solution (IECRSS). Fifty (41 male and 9 female) newborn Holstein calves were randomly divided into five groups of ten animals each. Calves were guiven ether a. colostrum; b. IECRSS + CMP; c. IECRSS + isobutyric acid; d. IECRSS + freeze-dried colostrum extract, and e- pure IECRS5. Colostrum and IECRSS, each of them containing 44 g/l of IgG, were given at a level of 25 g/kg body weight. The complements (CMP, isobutyric acid and colostrumextract) were added at the levels of 100. 125 and 250 mg/kg body weight, respectively. Blood samples were taken just before the meals as well as 26 h after birth. The animals were fed on colostrum or IECRSS + + compliement two, ten and eighteen hours after birth. Blood was sampled before ingestion of colostrum or IECRSS and 26 hoursafter birth. Body temperature was measured betore each blood sampling and therafter the hematocrit level was determined. The IgG levels were dosed up from plasma by nephelometry. Compared with that of colostrum IgG in nature, IECRSS absorption was reduced independently of the added complement (P C 0.01). The plasma levels of IgG at 26 hours after birth were 5.12 ± 0.79; 6.74 ±0.82:7.61 ± 1.18; 7.58 ± 0.85 and 14.9 ± 139 (g/l) in calves of groups A, B, C, D, E respectively. The hematocrit level and the body temperature were not influenced (P >0.05) by the treatments, independently of the blood collection (between 0 and 26 hours). It was concluded that the IECRSS, independently of the nature of the added complement, are less efficiently absorted than the IgG of colostrum in natura

Staphylococcus aureus virulence and metabolism are dramatically affected by Lactococcus lactis in cheese matrix

International audienceIn complex environments such as cheeses, the lack of relevant information on the physiology and virulence expression of pathogenic bacteria and the impact of endogenous microbiota has hindered progress in risk assessment and control. Here, we investigated the behaviour of Staphylococcus aureus, a major foodborne pathogen, in a cheese matrix, either alone or in the presence of Lactococcus lactis, as a dominant species of cheese ecosystems. The dynamics of S. aureus was explored in situ by coupling a microbiological and, for the first time, a transcriptomic approach. Lactococcus lactis affected the carbohydrate and nitrogen metabolisms and the stress response of S. aureus by acidifying, proteolysing and decreasing the redox potential of the cheese matrix. Enterotoxin expression was positively or negatively modulated by both L. lactis and the cheese matrix itself, depending on the enterotoxin type. Among the main enterotoxins involved in staphylococcal food poisoning, sea expression was slightly favoured in the presence of L. lactis, whereas a strong repression of sec4 was observed in cheese matrix, even in the absence of L. lactis, and correlated with a reduced saeRS expression. Remarkably, the agr system was downregulated by the presence of L. lactis, in part because of the decrease in pH. This study highlights the intimate link between environment, metabolism and virulence, as illustrated by the influence of the cheese matrix context, including the presence of L. lactis, on two major virulence regulators, the agr system and saeRS