Short-life creams

Short-life Creams. For short-life creams, the shelf life depends on a low-bacteriological-count milk with good plant hygiene. Heat treatment tends to be in the region of 75-90°C with 3-30 s hold, followed by cooling to below 10°C. Final cooling to below 5°C is normally carried out in aging tanks or in the retail container in the cold store. Shelf life can be up to 12 days (76). 

Some bakery products have a long shelf life while others have a relatively short life. In some products the shelf life is limited not by the bakery component but by the filling, e.g. meat pies and cream cakes. 

Ms AR and her son, a boisterous 5-year-old boy, come into your pharmacy for the first time, seeking advice about a gash junior had sustained on his shoulder a few days earlier. The boy had sustained the wound after falling from a tree in a nearby field. There had been some soil in the wound, and although Ms AR had cleaned the area and applied some antiseptic cream, the skin around the area lacked vitality. You suspected a possible tetanus infection and advised her to see her GR The family had moved around a lot in junior s short life and it was established that he had never been immunised against tetanus. Some days later, Ms AR informed you that junior had been given an anti-tetanus and was due to start a course of immunisations. 

The therapeutic utility of systemically administered ASON had been limited by their short plasma half life (sometimes even less than 3 min). This is due to their sensitivity to nuclease digestion. When the first-generation ASON were chemically modified, e.g., by replacing the oxygen in the phosphodiester bond with sulfur (phosphorothiorate) they obtained an increased stability in biological fluids while their antisense effect has been maintained. First-generation agents can be delivered via intravitreal injection, parenterally, by topical cream, enema, and inhaled aerosol. These antisense... 

Fluorouracil is normally given intravenously (Table 55-3) and has a short metabolic half-life on the order of 15 minutes. It is not administered by the oral route because its bioavailability is erratic due to the high levels of the breakdown enzyme dihydropyrimidine dehydrogenase present in the gut mucosa. Floxuridine (5-fluoro-2 -deoxyuridine, FUDR) has an action similar to that of fluorouracil, and it is only used for hepatic artery infusions. A cream incorporating fluorouracil is used topically for treating basal cell cancers of the skin. 

Mastitis and microbial contamination can also contribute to hydrolytic rancidity. In general, lipolysis caused by indigenous milk lipase accounts for most of the rancidity in raw milk and cream microbial lipolysis is of minor practical importance as little if any lipolysis occurs before the bacterial population reaches 106—107 cfu/ml (Suhren and Reichmuth, 1990). However, in stored milk products, lipolysis by microbial lipases is of greatest significance. Short shelf-life products such as pasteurized milks may be affected by pre-pasteurization lipolysis caused by milk lipase but may be affected by bacterial lipolysis at the end of their shelf-life (Deeth et al., 2002). 

Since the beginning of the nineties new developments such as ice-cream with ripple sauce, frozen yoghurt or ice-cream with vegetable fats have been available in the market alongside the traditional ice-creams such as milk-ice, soft-ice, sherbet and fruit- and water-ice. Due to the great number of modem, open minded consumers and different tastes in different countries the ice-cream market is continuously changing. The product life cycle of ice-cream brands is very short. 

Beetroot red (E 162), available as liquid beetroot concentrate and as beetroot concentrate powders, is suitable for products of relatively short shelf life, which do not undergo as severe heat treatment as meat and soya protein products, ice cream, and gelatin desserts. 

As in any sensory evaluation, one should ensure that all the products are presented in the same conditions of age (for short shelf life products), quantity, temperature, etc. In FP, presenting all the samples simultaneously at the same temperature can be quite challenging for unstable products such as hot beverages and ice-creams. In such cases, it is especially important to make sure that the samples remain stable while the subjects perform the evaluation task. An option is to renew the product set with fresh samples when needed in the course of the session. In regard to control of the conditions of evaluation, one could also argue that the fact that all products are evaluated in the same session ensures that they are evaluated in the same contextual conditions (Albert et al, 2011). 

All the processing steps that are done after the yeast cream is generated serve only one purpose water removal. The water removal steps are neeessary to stabilize the active yeast cells. Additional processing steps are costly, but the yeast cream has a short shelf life compared to the dried product. 

In summary, analytical centrifugation can be successfully used for screening purposes in emulsion product development. Different samples can be directly compared within a short time. To predict the shelf-life for emulsions aging not only by creaming or sedimentation, calibration with a known system has to be carried out. 

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