Sour milk product

Sewage wastes contain as much as 4 ppm of vitamin Bi2 (Hoover et al. 1952B Miner and Wolnak 1953). Although frowned on for aesthetic reasons as a source of vitamin Bi2 for human nutrition, wastes from activated sludge processes may well provide the cheapest source for preparation of vitamin Bi2 concentrates used in cattle feed. Symbiotic growth of lactic and acetic acid bacteria has been recommended for producing sour milk products biologically enriched with vitamin Bi2 (Rykshina 1961). Acetic acid bacteria cultured in whey fortified with cobalt salts led to an 80-fold increase in vitamin B12. Propionic acid bacteria in skim milk supplemented with dimethylbenzimidazole increased the vitamin content by 300-fold. 

In recent years, a few fermented dairy products with naturally occurring antihypertensive peptides have been launched in both the Japanese and Finnish market. The Japanese sour milk product Calpis is made by inoculating skim milk with a starter containing L. helveticus and S. cerevisiae. The fermented drink is rich in the peptides Val-Pro-Pro and Ile-Pro-Pro, which have proven to lower blood pressure both in animal model studies and in clinical trials with hypertensive humans (Takano 2002). 

Sour milk products are always cultured dairy products with lactic acid bacteria (depending on the food legislation of the respective country). After increasing the dry matter, pasteurisation and incubation of culture, they are processed into yoghurts of set, stirred or drinking consistency, with or without a final heat treatment. 

In order to offer the consumer a greater variety of dairy products other then milk, UHT milk, sour milk products, cream, butter or cheese, the dairy industry has developed a variety of flavoured dairy products and later in the sixties, dairy products containing (fruit) preparations. The latter category originated from a close cooperation between the dairy industry, fruit manufacturers and flavour houses. Fruit juice processing companies, marmalade manufacturers and also flavour houses established departments for (fruit) preparations which resulted in a great variety of preparations. 

Since the first scientific explanation of the favorable effects of soured milk products in humans by Metchnikoff (1907) at the beginning of the twentieth century, the most beneficial part of the intestinal flora is suggested to be LAB. LAB are also the most common organisms used for commercial DFM preparations (Anonymous, 1990 Tuschy, 1986). The emphasis on the LAB stems from evidence that LAB play a central role in the gut flora that enables them to influence the composition of the flora to the benefits of the host. The stomach of the neonatal pigs is shown to be colonized by Lactobacillus and Streptococci within 48 hours after birth (Dulcuzeau, 1985). Similarly, in newborn calves one of the first groups of microorganisms in the rumen is LAB (Nousiainen and Setala, 1993). Studies show that when the gut flora develops after birth, as the lactobacilli increase, other components of the flora decrease (Smith, 1965). The claims made for DFM effects of LAB in farm animals are many and varied. 

Lactic acid Sour milk products (yogurt, cottage cheese)... 

The inhibition of the enzyme tyrosinase may very well be a key to the control of melanoma, and some of the known inhibitors include eommon substances. Thus, vitamin C, among other common and uncommon substances, has been listed as an enzyme inhibitor for tyrosinase in M.K. Jain s Handbook of Enzyme Inhibitors, 1965-1977 (1982). In addition to ascorbic acid (vitamin C), these other substances include the following halide ion (e.g., from the chloride of common salt, or from iodides and fluorides) butyric acid (from rancid butter) lactic acid (the end product of cancer cell metabolism, found naturally in sour milk products) oxalic acid (ordinarily considered toxic, although it occurs naturally in rhubarb and wood sorrel, etc.) formic acid (a component of ant stings) tyrosine itself and deadly cyanide (which is a chemically bound component of laetrile), as found in almonds (notably bitter almonds), in apricot seeds, and in certain legumes such as beans, etc., although the heat from cooking may drive off the cyanide content. 

With regard to melanoma, which involves the enzyme tyrosinase, there are a number of inhibitors listed in the handbooks for this particular enzyme. Among them, interestingly, is ascorbic acid, or vitamin C, as well as some other commonly encountered substances such as lactic acid (from sour milk products) and butyric acid (from rancid butter). The aforecited alpine sunflower/yucca extract developed by Owen Asplund of the University of Wyonming may very well act as an enzyme inhibitor for tyrosinase. 

C3HJO3, Mr 90.08. The racemate and the enantiomers occur in nature. (/f)-Form, mp. 53 °C, [0] -2.6° (HjO), pK 3.83. Prismatic platelets, soluble in water, ethanol, and ether, insoluble in chloroform. (/ )-(-)-L. is formed in the fermentation of glucose by Lactobacillus leichmannii and L. delbrueckii with 1 - and 2-valent metal ions it forms dextrorotatory salts and laevorotatory salts with 3-valent metal ions, e.g., zinc D-(+)-lactate 2H2O, [alo" -i-8.18° (HjO). (5)-form (sarcolactic acid, paralactic acid), mp. 53 °C, [ajp l 3.82° (H2O), pKg 3.79 (25 °C), is highly hygroscopic, occurs in blo, muscles serum, bile, kidneys, and other organs. The content of L. increases after strenuous muscle activity (lactate acidosis). The racemate, oil.mp. 17°C,bp. 122 °C(1.86 kPa), steam distillable, is widely distributed in nature, e. g., in sour milk products, in molasses as a result of partial fermentation of the sugars from apples and other fruits. For biochemistry and preparation, see Ut.. ... 

Hydroxyl acids include a hydroxyl group (OH) with a pair of carboxyl groups. Citric acid and tartaric add are the most common examples. Lactic add is an exception in that it has only one carboxyl group. Lactic acid is enantiomeric— racemic forms occur in soured milk products. 

LA is primarily found in sour milk products, such as koumiss, leban, yogurt, kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by LA. 

All sour milk products have undergone fermentation, which can involve not only lacticacid bacteria, but also other microorganisms, e. g., yeasts. To the lactic acid bacteria count the genera Lactobacillus, Lactococcus, Leuconostoc, and Pedio-coccus. The most important species are presented in Table 10.25. 

According to the consistency, a distinction is made between stiff, gel-like products, stirred, creamy products, and drinkable, flowable products. The thermal pretreatment of milk influences the rheological properties of the products as described in section 10.1.2.1.3. The keeping time of sour milk products can be increased if they are produced and filled under aseptic conditions or produced under normal conditions but subsequently heat treated. 

Large quantities of evaporated milk are used to manufacture ice cream, bakery products, and confectionery products (see Bakery processes and LEAVENING agents). When used for manufacturing other foods, evaporated milk is not sterilized, but placed in bulk containers, refrigerated, and used fresh. This product is caHed condensed milk. Skimmed milk may be used as a feedstock to produce evaporated skimmed milk. The moisture content of other Hquid milk products can be reduced by evaporation to produce condensed whey, condensed buttermilk, and concentrated sour milk. 

Lactic acid, QH C, is a weak organic acid present in both sour milk and buttermilk. It is also a product of carbohydrate metabolism and is found in the blood after vigorous muscular activity. A buffer is prepared by dissolving lactic acid, HLac (ffa = 1.4 X 10-4), and sodium lactate, NaC3H503, NaLac. Calculate [H+] and the pH of the buffer if it is made of... 

Acidulants. The other component of any system of chemical leavening based on sodium hydrogen carbonate is an acid. The original acidulants were sour milk (lactic acid), vinegar (acetic acid), lemon juice (citric acid) and cream of tartar (potassium acid tartrate). All of these will react immediately on mixing so that the carbon dioxide is released straight away. The product had to be baked before the carbon dioxide escaped from the batter or product. The only delay possible was that allowed by the batter viscosity. 

Early routes to AA were complex and expensive. In 1927 the ethylene chlorohydrin process was introduced, but it was also still expensive, and not much commercial interest was stimulated in AA. In 1940 a process came literally right off the farm—pyrolysis of lactic acid, a waste product of the dairy industry found in sour milk. 

Oxalic acid is poisonous to humans, but its concentrations are generally too low in foods to be of concern, although rhubarb leaves are quite poisonous. Lactic acid is produced from the fermentation of lactose, which is the principal sugar found in milk. The taste and smell of sour milk is due to the production of lactic acid from bacterial fermentation. Lactic acid accumulates in our muscles during exercise and strenuous physical activity. It is responsible for the sore, aching feeling often associated with these activities. Benzoic acid is the simplest aromatic carboxylic acid. 

Migration of ethylbenzene Ifom polystyrene into various foods has been reported. The following ethylbenzene levels were found sour milk beverages, < 2.5-6 pg/L noodle soup, 15-21 pg/L noodle curry, 89-153 pg/kg and wantan soup 9-28 pg/L (ECETOC, 1986). Migration of ethylbenzene Ifom polystyrene containers into dairy products resulted in concentrations of ethylbenzene ranging from 2 to 4 pg/kg in yoghurt and 4 pg/kg for chocolate dessert (Ehret-Henry et al, 1994). 

Milk and milk products purchased by the consumer in liquid or semiliquid form generally are classified as fluid milk or cream. Fluid milks include all of the plain milk products, with fat contents varying from those of whole to skim milk, as well as flavored and fermented milks. Creams include products varying in fat content from half and half to heavy whipping cream to fermented sour cream. Products from each category are described briefly, with information on their composition. 

Acidified milks are made by souring the product with one or more acidifying ingredients, with or without the addition of characterizing... 

Milk can be converted easily by lactic acid starter cultures into various cultured and culture-containing milk products. Within the last ten years, consumption of these products (e.g., yogurt, sour cream, and acidophilus milk) has increased appreciably in the United States. (Rasic and Kurmann 1978 Shahani and Chandan 1979 Helferich and... 

Milk and milk products raw milk, milk powder, skim milk, skimmed milk powder, buttermilk, buttermilk powder, whey, whey powder, whey powder low in sugar, whey protein powder (extracted by physical treatment), casein powder, lactose powder, curd and sour milk... 

Lactic Acid Reaction Lactic acid is produced in muscles during exercise. It is also produced in sour milk due to the action of lactic acid bacteria. The formula for lactic acid is HC3H5O3. Write the overall, ionic, and net ionic equations for the reaction of lactic acid with sodium hydroxide. Will the pH of the product solution be greater than 7, exactly 7, or less than 7 ... 

The Sigma catalog lists tyrosinase, the enzyme involved in melanoma. As mentioned elsewhere, among the inhibitors listed in the handbooks of enzyme inhibitors are ascorbic acid, or vitamin C, halide ion (the halides being chlorides, notably, but also fluorides, bromides, and iodides), butyric acid (a component of rancid butter), lactic acid (the final product of anaerobic glycolysis, as occurs in cancer cell metabolism, and a component also of sour milk and buttermilk), oxalic acid (e.g., as found in rhubarb and in wood sorrel), formic acid (a component of ant stings), even tyrosine itself, and toxic cyanide ion. And, as has been indicated, alpine sunflower/yueea extract may possibly serve as an enzyme inhibitor for tyrosinase. 

Owwrwtoe.— In sour milk, Sauerkraut, fluids of muscular tissue, gastrio juice, aalira of diabetic patients. In the add liquor of etaroh-fectorien, in blood, urine, tears, bile, Ac. It is also a general product of putrefactive fermentation. The add contained in animal fluids is parabiotic acid (see p. 827). 

Sec. 3. That nothing in this ordinance shall be construed to prohibit the sale, when labeled so as to show its true character, of either (a) sour milk or sour cream or (b) buttermilk or any similar product made from pasteurized milk or cream or (c) modified milk if made from milk or cream equal at least to grade B. 

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