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International Journal of Dairy Science最新文献

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Detection of Milk Fat Adulteration in Commercial Butter and Sour Cream 商业黄油和酸奶油中乳脂掺混的检测
International Journal of Dairy Science Pub Date : 2021-01-15 DOI: 10.3923/IJDS.2021.18.28
Nurseitova, G. Konuspayeva, A. Zhakupbekova, F. Amutova, A. Omarova, A. Kondybayev, G. A. Bayandy, N. Akhmetsadykov, B. Faye
{"title":"Detection of Milk Fat Adulteration in Commercial Butter and Sour Cream","authors":"Nurseitova, G. Konuspayeva, A. Zhakupbekova, F. Amutova, A. Omarova, A. Kondybayev, G. A. Bayandy, N. Akhmetsadykov, B. Faye","doi":"10.3923/IJDS.2021.18.28","DOIUrl":"https://doi.org/10.3923/IJDS.2021.18.28","url":null,"abstract":"Background and Objective: Adulteration of dairy products by substitution of milk fat by vegetable oil is common in the Eurasian Economic Union. The objective of the paper is to investigate the potential adulteration of the fat and to test the more convenient methods of detection, i.e., determination of fatty acids or sterols profiles in commercial butter and cream. Materials and Methods: Ten samples of commercial butter and 8 samples of commercial sour cream were collected on the national market of Kazakhstan. The analyses involved the original sour cream and butter without any modification (deep-freezing) and were achieved within the shelf-life period. The fatty acid composition was analyzed by GS-FID and Sterol fractions were analyzed by GS-MS. Statistical analysis was achieved by principal components analysis (PCA), Pearson types, Kruskal-Wallis test. Results: Sixty percent of the butter samples contained traces of phytosterols and one sample contained up to 78% $-sitosterol. In sour cream samples, only three contained 100% cholesterol while two contained more than 60% sitosterol. The detection of fat adulteration by analyzing the fatty acids patterns is convenient in case of massive substitution of milk fat, but a discrete substitution does not modify the fatty acids profiles leading to misinterpretation. Conclusion: The results exhort to give preference to sterol profile determination as an official method to detect fat adulteration in dairy products. This is even more important as the current standard used in Central Asia based on some fatty acids ratios can lead to incorrect conclusions.","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48579247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
Functional Properties and in vitro Bio-Accessibility Attributes of Light Ice Cream Incorporated with Purple Rice Bran 紫米糠轻冰淇淋的功能特性及体外生物可及性
International Journal of Dairy Science Pub Date : 2020-12-15 DOI: 10.3923/IJDS.2021.1.10
M. El-Said, Tamer M. El-Mess, H. Salama
{"title":"Functional Properties and in vitro Bio-Accessibility Attributes of Light Ice Cream Incorporated with Purple Rice Bran","authors":"M. El-Said, Tamer M. El-Mess, H. Salama","doi":"10.3923/IJDS.2021.1.10","DOIUrl":"https://doi.org/10.3923/IJDS.2021.1.10","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41412318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Bioaccessibility of Encapsulated Mango Peel Phenolic Extract and its Application in Milk Beverage 芒果皮酚提取物的生物可及性及其在乳饮料中的应用
International Journal of Dairy Science Pub Date : 2020-12-15 DOI: 10.3923/IJDS.2021.29.40
Tamer M. El-Mess, M. El-Said, H. Salama, Dina Mostafa Mo, G. Ros
{"title":"Bioaccessibility of Encapsulated Mango Peel Phenolic Extract and its Application in Milk Beverage","authors":"Tamer M. El-Mess, M. El-Said, H. Salama, Dina Mostafa Mo, G. Ros","doi":"10.3923/IJDS.2021.29.40","DOIUrl":"https://doi.org/10.3923/IJDS.2021.29.40","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45562672","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 11
Chemical and Nutritional Evaluation of Novel White Soft Cheese Prepared by Nano-Fortified Interesterified Olein: Stearin Vegetable Butter 纳米强化脂质蔬菜黄油制备新型白软奶酪的化学和营养评价
International Journal of Dairy Science Pub Date : 2020-09-15 DOI: 10.3923/IJDS.2020.161.168
Youssef El-Shattor, S. Aly, G. Abo-Elwafa, Seham S Kassem, Ibrahim H. Badaw, W. Bahgaat, M. Foda
{"title":"Chemical and Nutritional Evaluation of Novel White Soft Cheese Prepared by Nano-Fortified Interesterified Olein: Stearin Vegetable Butter","authors":"Youssef El-Shattor, S. Aly, G. Abo-Elwafa, Seham S Kassem, Ibrahim H. Badaw, W. Bahgaat, M. Foda","doi":"10.3923/IJDS.2020.161.168","DOIUrl":"https://doi.org/10.3923/IJDS.2020.161.168","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43388454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Risk Profile of Some Food Safety Hazards Associated with Ice-cream Sold in Egypt 埃及销售的冰淇淋存在的一些食品安全隐患的风险简介
International Journal of Dairy Science Pub Date : 2020-06-15 DOI: 10.3923/ijds.2020.123.133
A. Gadallah, Abdel-Hay M. Abou Zied, K. Fahim
{"title":"Risk Profile of Some Food Safety Hazards Associated with Ice-cream Sold in Egypt","authors":"A. Gadallah, Abdel-Hay M. Abou Zied, K. Fahim","doi":"10.3923/ijds.2020.123.133","DOIUrl":"https://doi.org/10.3923/ijds.2020.123.133","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41653174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
Ameliorative Role of Ashwagandha/Probiotics Fortified Yogurt against AlCl3 Toxicity in Rats Ashwagandha/益生菌强化酸奶对大鼠AlCl3毒性的改善作用
International Journal of Dairy Science Pub Date : 2020-06-15 DOI: 10.3923/ijds.2020.169.181
M. Mustafa, M. Ashry, H. Salama, Samy M. Abdelha, L. Hassan, Khaled G. Abdel-Wahh
{"title":"Ameliorative Role of Ashwagandha/Probiotics Fortified Yogurt against AlCl3 Toxicity in Rats","authors":"M. Mustafa, M. Ashry, H. Salama, Samy M. Abdelha, L. Hassan, Khaled G. Abdel-Wahh","doi":"10.3923/ijds.2020.169.181","DOIUrl":"https://doi.org/10.3923/ijds.2020.169.181","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46409194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 7
Yeast Biomass Production from Milk Permeate with Enrichment Application of Dairy Animal’s Diets 乳渗透物生产酵母生物质及其在奶牛日粮中的富集应用
International Journal of Dairy Science Pub Date : 2020-06-15 DOI: 10.3923/ijds.2020.134.141
H. Murad, Ebtesam Naeim Hoss, Samy M. Abd Elh, Asmaa G. Abu-El, Monera Omar Zahra, H. Azzaz
{"title":"Yeast Biomass Production from Milk Permeate with Enrichment Application of Dairy Animal’s Diets","authors":"H. Murad, Ebtesam Naeim Hoss, Samy M. Abd Elh, Asmaa G. Abu-El, Monera Omar Zahra, H. Azzaz","doi":"10.3923/ijds.2020.134.141","DOIUrl":"https://doi.org/10.3923/ijds.2020.134.141","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48025366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Physical Properties and Microstructure of Ice Cream Supplemented With Minor Components of Wheat Germ Oil 添加少量小麦胚芽油的冰淇淋的物理性能和微观结构
International Journal of Dairy Science Pub Date : 2020-06-15 DOI: 10.3923/ijds.2020.189.199
Sameh S. El-Hada, Natali A. Tikhomi, Antonina A. Tvorogo, Tatiana V. Shobanova, Mahmoud Abd El-Azi
{"title":"Physical Properties and Microstructure of Ice Cream Supplemented With Minor Components of Wheat Germ Oil","authors":"Sameh S. El-Hada, Natali A. Tikhomi, Antonina A. Tvorogo, Tatiana V. Shobanova, Mahmoud Abd El-Azi","doi":"10.3923/ijds.2020.189.199","DOIUrl":"https://doi.org/10.3923/ijds.2020.189.199","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48871358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Better Understanding of Important Aspects Associated with Vaccines Development for Controlling Viral Diseases in Animals 更好地理解与控制动物病毒性疾病的疫苗开发相关的重要方面
International Journal of Dairy Science Pub Date : 2020-06-15 DOI: 10.3923/ijds.2020.114.122
Khaled A. Abdelrahma, A. Ghazy, E. B. Ata
{"title":"Better Understanding of Important Aspects Associated with Vaccines Development for Controlling Viral Diseases in Animals","authors":"Khaled A. Abdelrahma, A. Ghazy, E. B. Ata","doi":"10.3923/ijds.2020.114.122","DOIUrl":"https://doi.org/10.3923/ijds.2020.114.122","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44579392","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Embryo Transfer for Dissemination of κ-casein BB Genotype and Improvement of Milk Clotting Properties κ-酪蛋白BB基因型的胚胎移植及凝乳性能的改善
International Journal of Dairy Science Pub Date : 2020-06-15 DOI: 10.3923/ijds.2020.182.188
Giuliana Dell rsquo, D. Bolognini, E. Iacono, B. Merlo
{"title":"Embryo Transfer for Dissemination of κ-casein BB Genotype and Improvement of Milk Clotting Properties","authors":"Giuliana Dell rsquo, D. Bolognini, E. Iacono, B. Merlo","doi":"10.3923/ijds.2020.182.188","DOIUrl":"https://doi.org/10.3923/ijds.2020.182.188","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48363809","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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