Effect of the milk-whey relation over physicochemical and rheological properties on a fermented milky drink

(Eng) The effect of the milk-whey relation over the physicochemical properties (pH, total acidity, soluble solids and syneresis) and rheology (deformation rate, apparent viscosity, flow behavior index and consistency index) of a fermented dairy drink was studied. A completely randomized experimental design of two factors: percentage of whey (0, 5, 10 and 15% w/w) and type of milk (whole and skim) was used. The significance was determined using an analysis of variance (ANOVA). All properties analyzed except pH had statistically significant differences (P<0.05). The use of whole milk in comparison to skim milk generated an increase in soluble solids and viscosity of the beverage but caused a decrease in acidity and syneresis. The growth in whey concentration increased syneresis and apparent viscosity but decreased soluble solids and consistency index. The changes in properties are related to the contribution of fat from milk and the contribution of calcium and phosphate from whey, affecting both the interaction between the casein micelles and the water retention capacity, which changes the composition and fluidity of the beverage.(Spa) Se estudió el efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas (pH, acidez total, sólidos solubles y sinéresis) y reológicas (velocidad de deformación, viscosidad aparente, índice de comportamiento al flujo e índice de consistencia) de una bebida láctea fermentada. Se utilizó un diseño experimental completamente al azar de dos factores: porcentaje de lactosuero (0, 5, 10 y 15% p/p) y tipo de leche (entera y descremada). La significancia se determinó mediante un análisis de varianza (ANOVA). Todas las propiedades analizadas excepto el pH presentaron diferencias estadísticamente significativas (P<0,05). El uso de la leche entera en comparación con la leche descremada generó un incremento en los sólidos solubles y en la viscosidad de la bebida, pero causó una disminución en la acidez y la sinéresis. El incremento en la concentración de lactosuero aumentó la sinéresis y la viscosidad aparente pero disminuyó los sólidos solubles e índice de consistencia. Los cambios en las propiedades se relacionan con el aporte de grasa que realiza el tipo de leche y la contribución de calcio y fosfato que efectúa la adición de lactosuero, afectando tanto la interacción entre las micelas de caseína como la capacidad de retención de agua, que resulta en cambios en la composición y fluidez de la bebida

Efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas y reológicas en una bebida láctea fermentada

Se estudió el efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas (pH, acidez total, sólidos solubles y sinéresis) y reológicas (velocidad de deformación, viscosidad aparente, índice de comportamiento al flujo e índice de consistencia) de una bebida láctea fermentada. Se utilizó un diseño experimental completamente al azar de dos factores: porcentaje de lactosuero (0, 5, 10 y 15% p/p) y tipo de leche (entera y descremada). La significancia se determinó mediante un análisis de varianza (ANOVA). Todas las propiedades analizadas excepto el pH presentaron diferencias estadísticamente significativas (P<0,05). El uso de la leche entera en comparación con la leche descremada generó un incremento en los sólidos solubles y en la viscosidad de la bebida, pero causó una disminución en la acidez y la sinéresis. El incremento en la concentración de lactosuero aumentó la sinéresis y la viscosidad aparente pero disminuyó los sólidos solubles e índice de consistencia. Los cambios en las propie­dades se relacionan con el aporte de grasa que realiza el tipo de leche y la contribución de calcio y fosfato que efectúa la adición de lactosuero, afectando tanto la interacción entre las micelas de caseína como la capacidad de retención de agua, que resulta en cambios en la composición y fluidez de la bebida.The effect of the milk-whey relation over the physicochemical properties (pH, total acidity, soluble solids and syn¬eresis) and rheology (deformation rate, apparent viscosity, flow behavior index and consistency index) of a ferment¬ed dairy drink was studied. A completely randomized experimental design of two factors: percentage of whey (0, 5, 10 and 15% w/w) and type of milk (whole and skim) was used. The significance was determined using an analysis of variance (ANOVA). All properties analyzed except pH had statistically significant differences (P<0.05). The use of whole milk in comparison to skim milk generated an increase in soluble solids and viscosity of the beverage but caused a decrease in acidity and syneresis. The growth in whey concentration increased syneresis and apparent vis¬cosity but decreased soluble solids and consistency index. The changes in properties are related to the contribution of fat from milk and the contribution of calcium and phosphate from whey, affecting both the interaction between the casein micelles and the water retention capacity, which changes the composition and fluidity of the beverage.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas y reológicas en una bebida láctea fermentada

Se estudió el efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas (pH, acidez total, sólidos solubles y sinéresis) y reológicas (velocidad de deformación, viscosidad aparente, índice de comportamiento al flujo e índice de consistencia) de una bebida láctea fermentada. Se utilizó un diseño experimental completamente al azar de dos factores: porcentaje de lactosuero (0, 5, 10 y 15% p/p) y tipo de leche (entera y descremada). La significancia se determinó mediante un análisis de varianza (ANOVA). Todas las propiedades analizadas excepto el pH presentaron diferencias estadísticamente significativas (P<0,05). El uso de la leche entera en comparación con la leche descremada generó un incremento en los sólidos solubles y en la viscosidad de la bebida, pero causó una disminución en la acidez y la sinéresis. El incremento en la concentración de lactosuero aumentó la sinéresis y la viscosidad aparente pero disminuyó los sólidos solubles e índice de consistencia. Los cambios en las propie­dades se relacionan con el aporte de grasa que realiza el tipo de leche y la contribución de calcio y fosfato que efectúa la adición de lactosuero, afectando tanto la interacción entre las micelas de caseína como la capacidad de retención de agua, que resulta en cambios en la composición y fluidez de la bebida.The effect of the milk-whey relation over the physicochemical properties (pH, total acidity, soluble solids and syn¬eresis) and rheology (deformation rate, apparent viscosity, flow behavior index and consistency index) of a ferment¬ed dairy drink was studied. A completely randomized experimental design of two factors: percentage of whey (0, 5, 10 and 15% w/w) and type of milk (whole and skim) was used. The significance was determined using an analysis of variance (ANOVA). All properties analyzed except pH had statistically significant differences (P<0.05). The use of whole milk in comparison to skim milk generated an increase in soluble solids and viscosity of the beverage but caused a decrease in acidity and syneresis. The growth in whey concentration increased syneresis and apparent vis¬cosity but decreased soluble solids and consistency index. The changes in properties are related to the contribution of fat from milk and the contribution of calcium and phosphate from whey, affecting both the interaction between the casein micelles and the water retention capacity, which changes the composition and fluidity of the beverage.Centro de Investigación y Desarrollo en Criotecnología de Alimento

Impacts of the Tropical Pacific/Indian Oceans on the Seasonal Cycle of the West African Monsoon

The current consensus is that drought has developed in the Sahel during the second half of the twentieth century as a result of remote effects of oceanic anomalies amplified by local land–atmosphere interactions. This paper focuses on the impacts of oceanic anomalies upon West African climate and specifically aims to identify those from SST anomalies in the Pacific/Indian Oceans during spring and summer seasons, when they were significant. Idealized sensitivity experiments are performed with four atmospheric general circulation models (AGCMs). The prescribed SST patterns used in the AGCMs are based on the leading mode of covariability between SST anomalies over the Pacific/Indian Oceans and summer rainfall over West Africa. The results show that such oceanic anomalies in the Pacific/Indian Ocean lead to a northward shift of an anomalous dry belt from the Gulf of Guinea to the Sahel as the season advances. In the Sahel, the magnitude of rainfall anomalies is comparable to that obtained by other authors using SST anomalies confined to the proximity of the Atlantic Ocean. The mechanism connecting the Pacific/Indian SST anomalies with West African rainfall has a strong seasonal cycle. In spring (May and June), anomalous subsidence develops over both the Maritime Continent and the equatorial Atlantic in response to the enhanced equatorial heating. Precipitation increases over continental West Africa in association with stronger zonal convergence of moisture. In addition, precipitation decreases over the Gulf of Guinea. During the monsoon peak (July and August), the SST anomalies move westward over the equatorial Pacific and the two regions where subsidence occurred earlier in the seasons merge over West Africa. The monsoon weakens and rainfall decreases over the Sahel, especially in August.Peer reviewe

Mortality from gastrointestinal congenital anomalies at 264 hospitals in 74 low-income, middle-income, and high-income countries: a multicentre, international, prospective cohort study

Summary Background Congenital anomalies are the fifth leading cause of mortality in children younger than 5 years globally. Many gastrointestinal congenital anomalies are fatal without timely access to neonatal surgical care, but few studies have been done on these conditions in low-income and middle-income countries (LMICs). We compared outcomes of the seven most common gastrointestinal congenital anomalies in low-income, middle-income, and high-income countries globally, and identified factors associated with mortality. Methods We did a multicentre, international prospective cohort study of patients younger than 16 years, presenting to hospital for the first time with oesophageal atresia, congenital diaphragmatic hernia, intestinal atresia, gastroschisis, exomphalos, anorectal malformation, and Hirschsprung’s disease. Recruitment was of consecutive patients for a minimum of 1 month between October, 2018, and April, 2019. We collected data on patient demographics, clinical status, interventions, and outcomes using the REDCap platform. Patients were followed up for 30 days after primary intervention, or 30 days after admission if they did not receive an intervention. The primary outcome was all-cause, in-hospital mortality for all conditions combined and each condition individually, stratified by country income status. We did a complete case analysis. Findings We included 3849 patients with 3975 study conditions (560 with oesophageal atresia, 448 with congenital diaphragmatic hernia, 681 with intestinal atresia, 453 with gastroschisis, 325 with exomphalos, 991 with anorectal malformation, and 517 with Hirschsprung’s disease) from 264 hospitals (89 in high-income countries, 166 in middleincome countries, and nine in low-income countries) in 74 countries. Of the 3849 patients, 2231 (58·0%) were male. Median gestational age at birth was 38 weeks (IQR 36–39) and median bodyweight at presentation was 2·8 kg (2·3–3·3). Mortality among all patients was 37 (39·8%) of 93 in low-income countries, 583 (20·4%) of 2860 in middle-income countries, and 50 (5·6%) of 896 in high-income countries (p<0·0001 between all country income groups). Gastroschisis had the greatest difference in mortality between country income strata (nine [90·0%] of ten in lowincome countries, 97 [31·9%] of 304 in middle-income countries, and two [1·4%] of 139 in high-income countries; p≤0·0001 between all country income groups). Factors significantly associated with higher mortality for all patients combined included country income status (low-income vs high-income countries, risk ratio 2·78 [95% CI 1·88–4·11], p<0·0001; middle-income vs high-income countries, 2·11 [1·59–2·79], p<0·0001), sepsis at presentation (1·20 [1·04–1·40], p=0·016), higher American Society of Anesthesiologists (ASA) score at primary intervention (ASA 4–5 vs ASA 1–2, 1·82 [1·40–2·35], p<0·0001; ASA 3 vs ASA 1–2, 1·58, [1·30–1·92], p<0·0001]), surgical safety checklist not used (1·39 [1·02–1·90], p=0·035), and ventilation or parenteral nutrition unavailable when needed (ventilation 1·96, [1·41–2·71], p=0·0001; parenteral nutrition 1·35, [1·05–1·74], p=0·018). Administration of parenteral nutrition (0·61, [0·47–0·79], p=0·0002) and use of a peripherally inserted central catheter (0·65 [0·50–0·86], p=0·0024) or percutaneous central line (0·69 [0·48–1·00], p=0·049) were associated with lower mortality. Interpretation Unacceptable differences in mortality exist for gastrointestinal congenital anomalies between lowincome, middle-income, and high-income countries. Improving access to quality neonatal surgical care in LMICs will be vital to achieve Sustainable Development Goal 3.2 of ending preventable deaths in neonates and children younger than 5 years by 2030

Centrality evolution of the charged-particle pseudorapidity density over a broad pseudorapidity range in Pb-Pb collisions at root s(NN)=2.76TeV

Peer reviewe

Kinetic assessment of the simultaneous hydrodesulfurization of dibenzothiophene and the hydrogenation of diverse polyaromatic structures

The work presents a kinetic study of the simultaneous hydrodesulfurization of dibenzothiophene and hydrogenation of aromatics with different chemical structures. This kind of studies are seldom reported, since many authors deal almost exclusively with hydrodesulfurization. Furthermore, most of these authors employ power rate laws for kinetic modelling neglecting a rigorous analysis of the thermodynamic parameters of the reactions; namely, adsorption enthalpies and entropies.Considering this fact, we decided to base our kinetic modelling on a Langmuir-Hinshelwood-Hougen-Watson (LHHW) formalism testing the hypothesis of the existence of one or two different catalytic sites for hydrogenation and desulfurization. The consistency of the aforementioned thermodynamic parameters was assessed considering the criteria postulated by Boudart.Our results allowed concluding that a LHHW model considering two actives sites provides a statically satisfactory fitting of experimental data. In addition, it was possible to determine that inhibition effects of aromatics on hydrodesulfurization exist but depend to some extent on the molecular structure of the aromatic.On the other hand, this work also contributes by providing experimental values of adsorption constants of compounds reacting under hydrotreatment conditions which despite the significant advances in theoretical calculations are not yet available in open literature.</p