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Journal articles on the topic 'Milk bar'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 April 2022

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1

Susanti, Ari Diana, Sulistyo Saputro, and Wusana Agung Wibowo. "Optimization of Cow’s Milk Processing into Milk Soap Bar on Small-Medium-Micro Enterprises (UMKM)." EKUILIBRIUM Journal of Chemical Engineering 2, no. 2 (July 1, 2018): 53. http://dx.doi.org/10.20961/equilibrium.v2i2.25718.

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<p>The quality and quantity of cow’s milk produced were determined by the genetic, food, age, milking processing, and the treatment of cattle. The storability of fresh cow's milk tends to be short. Therefore, it is necessary to find ways to extend the life time of fresh cow's milk, one of which is by processing fresh cow's milk into other products, such as milk soap bar. The purpose of this study was to determine the appropriate method of milk soap bar production in home industries capacity and to formulate composition of vegetable oils and fresh cow's milk. The milk soap bar obtained then was analyzed in several laboratory tests such as acidity test (pH), moisture content, free alkaline content, and foam stability. Based on the research, it is turned out that the appropriate method of milk soap bar production was the cold process. The optimum formula is olive oil (11%), coconut oil (22%), palm oil (22%), fresh cow's milk (33%), and NaOH pellets (12% - equivalent to 9.2 N). The free alkaline content will decrease according the curing time. Simpler economic evaluation obtained that the production cost of milk was Rp.6,711.22/package of 80 grams of milk soap bar. Milk soap bar is sold for Rp. 7,000.00 will provide 87.96% after-tax of ROI, 11.7 – month of POT, and 65.31% of BEP.</p>

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2

Susanti, Ari Diana, Sulistyo Saputro, and Wusana Agung Wibowo. "Optimization of Cow’s Milk Processing into Milk Soap Bar on Small-Medium-Micro Enterprises (UMKM)." Equilibrium Journal of Chemical Engineering 2, no. 2 (July 10, 2018): 53. http://dx.doi.org/10.20961/equilibrium.v2i2.40435.

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<p>The quality and quantity of cow’s milk produced were determined by the genetic, food, age, milking processing, and the treatment of cattle. The storability of fresh cow's milk tends to be short. Therefore, it is necessary to find ways to extend the life time of fresh cow's milk, one of which is by processing fresh cow's milk into other products, such as milk soap bar. The purpose of this study was to determine the appropriate method of milk soap bar production in home industries capacity and to formulate composition of vegetable oils and fresh cow's milk. The milk soap bar obtained then was analyzed in several laboratory tests such as acidity test (pH), moisture content, free alkaline content, and foam stability. Based on the research, it is turned out that the appropriate method of milk soap bar production was the cold process. The optimum formula is olive oil (11%), coconut oil (22%), palm oil (22%), fresh cow's milk (33%), and NaOH pellets (12% - equivalent to 9.2 N). The free alkaline content will decrease according the curing time. Simpler economic evaluation obtained that the production cost of milk was Rp.6,711.22/package of 80 grams of milk soap bar. Milk soap bar is sold for Rp. 7,000.00 will provide 87.96% after-tax of ROI, 11.7</p><p>– month of POT, and 65.31% of BEP.</p>

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3

reeve, charles. "The Kindness of Human Milk: Jess Dobkin's Lactation Station Breast Milk Bar." Gastronomica 9, no. 1 (2009): 66–73. http://dx.doi.org/10.1525/gfc.2009.9.1.66.

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4

Fleischman, Ellen K. "Innovative Application of Bar Coding Technology to Breast Milk Administration." Journal of Perinatal & Neonatal Nursing 27, no. 2 (2013): 145–50. http://dx.doi.org/10.1097/jpn.0b013e31828fc4c7.

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5

Akdeniz, Vildan, and A. Sibel Akalın. "Klasik Homojenizasyona Kıyasla Yüksek Enerjili Ultrason Uygulamasının Sütün Homojenizasyon Etkinliğine ve Süt Yağ Globül Boyutuna Etkisi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 1 (January 31, 2020): 252. http://dx.doi.org/10.24925/turjaf.v8i1.252-259.2830.

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Milk fat globule size significantly affects the quality of dairy products, especially sensorial and rheological properties. For this reason, homogenization process is applied in the production of many dairy products to reduce milk fat globule size. In this study, the effect of ultrasonic homogenization application at 4 different power (90W, 180W, 300W and 400W) for 15 minutes on milk fat globule size and homogenization efficiency compared to conventional single stage homogenization at 150 bar pressure and two stage homogenization at 150/50 bar pressure was examined. Dv 0.99, Dv 0.90 and Dv 0.50 volumetric diameter values in micrometer (µm) and milk fat globule sizes in nanometer (nm) by laser diffraction devices and homogenization efficiency values in percent of the milk samples homogenized by different methods were determined. Microscopic imaging of milk fat globules was also performed in all milk samples. The ultrasound process was found more effective in reducing milk fat globule diameters than both single stage and two stage conventional homogenization. The efficiency in the reduction of milk fat globule diameters increased with the increase in the power of the ultrasound process and the maximum reduction in fat globule size was determined at 400W ultrasound application for 15 minutes.

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6

Dougherty, Dorothy, and Andrea Nash. "Bar Coding from Breast to Baby: A Comprehensive Breast Milk Management System for the NICU." Neonatal Network 28, no. 5 (September 2009): 321–28. http://dx.doi.org/10.1891/0730-0832.28.5.321.

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Breast milk errors have received increasing attention in the literature in terms of the potential infectious risk posed to the recipient baby and also the stress that results for both the donor and recipient families. Beginning in the mid-1990s, one Level III NICU began making changes in how feedings were prepared and distributed in an attempt to reduce breast milk errors. Despite these changes, breast milk errors continued to occur, and, in 2005, this NICU introduced a bar coding system to further reduce the risk of administering breast milk to the wrong infant. Breast milk errors have subsequently been substantially reduced.

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7

Alberici, June C., Peter A. Farrell, Penny M. Kris-Etherton, and Carol A. Shively. "Effects of Preexercise Candy Bar Ingestion on Glycemic Response, Substrate Utilization, and Performance." International Journal of Sport Nutrition 3, no. 3 (September 1993): 323–33. http://dx.doi.org/10.1123/ijsn.3.3.323.

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This study examined the effects of preexercise candy bar ingestion on glycemic response, substrate utilization, and performance ie 8 trained male cyclists. The cyclists randomly ingested oee large milk chocolate bar (1CB), two large milk chocolate bars (2CB), or a placebo (P) 30 min prior to a 90-min cycle ride at 70% VO2max followed by a 33-W increase every 2 min until exhaustion (~10 min). Glucose decreased after 15 min of exercise but returned to preexercise values by 30 min of exercise. Glucose concentration for 2CB was significantly higher than for P and 1CB at exhaustion, Insulin concentration increased in response to ICB and 2CB and returned to preexercise values within 15 min of exercise. No significant differences were noted for free fatty acid (FFA) concentrations, Jactate concentrations, respiratory exchange ratio, total carbohydrate oxidation, or estimated fat and carbohydrate oxidation rates. Time to exhaustion was similar among the groups. The results suggest that the transient lowering of blood glucose observed with preexercise milk chocolate bar ingestion 30 min prior to exercise may not cause major metabolic perturbations that impair athletic performance in trained athletes performing moderately intense cycle exercise.

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8

Pamuji, Muhamad Wahyu, Eko Hari Purnomo, and Azis Boing Sitanggang. "Industrial Practice for Reducing Defective Sterile Milk Products Produced Using Overpressure Rotary Retorts." International Journal of Food Studies 10, no. 1 (April 18, 2021): 221–32. http://dx.doi.org/10.7455/ijfs/10.1.2021.a8.

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Indonesian consumers are fond of commercially sterilized milk as indicated by increasing product sales. High demand for products intensifies the need to increase productivity, generally achieved by minimizing product defects. This study aimed to reduce the number of defects in commercially sterilized milk produced using overpressure rotary retorts. Based on Pareto analysis, the percentage of defective products was 5.14% of which 2.37% were dented bottles. A cause-effect diagram (Ishikawa Diagram) was used to find the root cause of dented bottles. The pressure difference between the retort chamber (external pressure) and inside the product packaging (internal pressure), and the number of bottles stacked inside the retort basket (bottle density) were found as major factors for causing dented bottles. The internal pressure was 1.20 bar higher than the external pressure. By reducing the pressure difference to 0.40 bar, the percentage of dented bottles could be reduced to 0.79%. Applying the low-est bottle density (73% of the retort basket area occupied by bottles) during the sterilization process could decrease the number of dented bottles, however, it also increased the appearance of striped lids. The best conditions for sterilization (pressure difference = 0.40 bar; number of bottles/basket = 1938 bottles) which were used in the three-month full-scale production trial reduced the percentage of defective products from 5.14% to 2.24% of which 0.76% were dented bottles. Setting the retort pressure at 2.80 bar could avoid 52,920 defective bottles of commercially sterilized products per month.

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9

Ramadhanti, N. E., A. Abrori, and N. Ekantari. "Projective mapping of preferences on milk and dark chocolate bar fortified nanocapsules Arthrospira carotenoid." IOP Conference Series: Earth and Environmental Science 919, no. 1 (November 1, 2021): 012031. http://dx.doi.org/10.1088/1755-1315/919/1/012031.

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Abstract The characteristics in milk or dark chocolate Arthrospira products require testing before the product is released to the market. The purpose of this study was to use the Projective Mapping (PM) method to determine the characteristics and preferences of consumers toward milk or dark chocolate Arthrospira carotenoid products compared to commercial milk or dark chocolate products on the market, and to analyze the factors that can influence consumers’ purchasing intention. The chocolate samples tested were Arthospira milk chocolate and ten commercial milk chocolate samples (SQ, DF, LD, DV, CB, MG, VH, BB, TB, and WD). The dark one compares to ten commercial dark chocolates (SQ, M5, M6, M7, DC, WD, TB, BB, LD, and DV). The factors that influence consumers’ purchasing intentions are identified through an online survey and analyzed using chi-square. A total of 159 people (68 PM respondents and 91 non-PM respondents) took part in the milk chocolate poll, while 92 people (41 PM respondents and 51 non-PM respondents) took part in the dark chocolate poll. PM test shows consumers perceive milk chocolate and dark chocolate fortified with nanocapsules Arthospira carotenoid to be similar in taste, appearance, texture, and price to some commercial chocolate bar products, implying that both chocolate products fortified with nanocapsulesArthospira carotenoid can compete in the market. The results of the chi-square test for milk chocolate show that for PM respondents, socio-demographic factors, consumer habits of buying chocolate bars, knowledge of Arthrospira, and the benefits of consuming Arthospira influence their buying interest, whereas for non-PM respondents, consumer habits of buying chocolate bars influence their buying intention. The results of the dark chocolate chi-square test show that respondents’ knowledge of the benefits of consuming chocolate bars and the emotion conducted to consume chocolate bars and influence their purchasing interest.

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10

Pan, Zheng, Aiqian Ye, Siqi Li, Anant Dave, Karl Fraser, and Harjinder Singh. "Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment." Foods 10, no. 8 (August 20, 2021): 1938. http://dx.doi.org/10.3390/foods10081938.

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Milk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. The samples were raw, pasteurized (75 °C/15 s), homogenized (200/20 bar at 65 °C)–pasteurized, and homogenized–heated (95 °C/5 min) milks. The digestion was performed using a dynamic in vitro gastric digestion system, the human gastric simulator with simulated gastric fluid without gastric lipase. The pH, structure, and composition of the milks in the stomach and the emptied digesta, and the rate of protein hydrolysis were examined. Curds formed from homogenized and heated milk had much looser and more fragmented structures than those formed from unhomogenized milk; this accelerated the curd breakdown, protein digestion and promoted the release of protein, fat, and calcium from the curds into the digesta. Coalescence and flocculation of fat globules were observed during gastric digestion, and most of the fat globules were incorporated into the emptied protein/peptide particles in the homogenized milks. The study provides a better understanding of the gastric emptying and digestion of processed sheep milk under in vitro gastric conditions.

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11

Weiss, Daniel, Alen Dzidic, and Rupert M. Bruckmaier. "Effect of stimulation intensity on oxytocin release before, during and after machine milking." Journal of Dairy Research 70, no. 3 (July 21, 2003): 349–54. http://dx.doi.org/10.1017/s0022029903006216.

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Release of oxytocin (OT) is essential for milk ejection in dairy cows (Lefcourt & Akers, 1983; Bruckmaier & Blum, 1998). During milk ejection, alveolar milk is shifted into the cistern, which causes an increase of intracisternal pressure (Bruckmaier et al. 1994). To initiate maximum milk ejection at the start of milking, increasing OT concentration beyond a threshold level is sufficient (Schams et al. 1983). Increasing OT concentration beyond this threshold has no additional effect on intracisternal pressure, i.e., milk ejection (Bruckmaier et al. 1994). Stimulatory effects of milking by hand or by machine or by suckling are well documented (Gorewit et al. 1992; Bar-Peled et al. 1995; Tancin et al. 1995; Bruckmaier & Blum, 1996). At the start of milking, stimulatory effects of machine milking without pre-stimulation or with a manual pre-stimulation and subsequent machine milking cause the release of comparable amounts of OT (Gorewit & Gassman, 1985; Mayer et al. 1985; Bruckmaier & Blum, 1996), whereas the timing of the applied pre-stimulation is important for the shape of the milk flow curve. Should the pre-stimulation period be too short, or absent altogether, the start of the main milk flow is delayed resulting in a bimodal milk flow profile (Bruckmaier & Blum, 1996). Furthermore, the stimulation of only one teat causes an OT release similar to that caused by stimulation of all four teats (Bruckmaier et al. 2001). However, milk production is greater for hand milking or suckling than for machine milking, possibly owing to higher OT concentrations (Gorewit et al. 1992; Bar-Peled et al. 1995).

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12

Margerison, J. K., C. J. C. Phillips, and T. R. Preston. "The effect of restricted suckling on lactation, reproduction and calf development." Proceedings of the British Society of Animal Science 1997 (1997): 37. http://dx.doi.org/10.1017/s1752756200594782.

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Suckling cows following milk extraction has been found to increase total milk yield (Bar-Peled et al, 1995; Margerison et al, 1995) and allows calves to be reared by suckling. These restricted suckling systems are common in developing countries and have been applied in developed countries (Boden and Leaver, 1994; Sandoval and Leaver, 1995). There are few long term studies of restricted suckling which include milk yield, milk composition and calf development. The objective of this experiment was to study the effect of restricted suckling on lactation, reproduction and calf development in Colombia.

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13

Franke, Adrian A., Leslie A. Ashburn, Kerry Kakazu, Shana Suzuki, Lynne R. Wilkens, and Brunhild M. Halm. "Apparent bioavailability of isoflavones after intake of liquid and solid soya foods." British Journal of Nutrition 102, no. 8 (May 19, 2009): 1203–10. http://dx.doi.org/10.1017/s000711450937169x.

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Isoflavone (IFL) intake may provide numerous health benefits, but IFL bioavailability differences among soya foods remains uncertain. Urinary IFL excretion (UIE) was shown to provide a reliable surrogate for systemic IFL exposure and therefore can be used as a measure of ‘apparent bioavailability’ (AB). We investigated the AB of IFL in fourteen healthy adults, consuming two liquid and two solid soya foods in a crossover designed study. Volunteers consumed the foods with a self-selected breakfast, which was kept identical for all four soya items (soya nuts, soya milk, soya protein bar and soya protein powder drink in water; average 23·7 mg IFL, 88–96 % glycosides, by HPLC analysis) and collected all urine up to 26 h. Liquid foods showed initially higher UIE values than solid foods, but this difference was considerably reduced or disappeared entirely after 24–26 h. Conclusive AB results were obtained only after 24–26 h; earlier collections were not reliable. At 26 h, adjusted UIE values for daidzein (DE) were 20 μmol in the milk and bar and 17 μmol for the nut and powder; urinary genistein excretion was the highest in the milk group (10 μmol) followed by the nut, bar (both 6 μmol) and powder groups (5 μmol); the UIE for glycitein was the highest for bars (4 μmol), followed by powder and nuts (3 μmol), and milk (2 μmol). DE makes the largest contribution to urinary total IFL. The AB of IFL was found to be variable depending on the analyte and soya food consumed.

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14

Houssou, Paul A. F., Pélagie B. Agbobatinkpo, Nestor R. Adjovi Ahoyo, Patrice Y. Adegbola, Abel B. Hotegni, Clovis M. Todohoue, Valère Dansou, Rachidatou Sikirou, Adonaï Gad da Matha Sant’anna, and Patrice L. Sewade. "Effet De La Technologie, Du Cultivar Et De La Durée De Conservation Sur La Stabilité Et La Qualité Du Lait De Soja (Glycine maxima)." European Scientific Journal, ESJ 14, no. 12 (April 30, 2018): 407. http://dx.doi.org/10.19044/esj.2018.v14n12p407.

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Three technologies named D (wet dehulled soybeans seeds), B (boiled soybean seeds before dehulling) and T (roasted soybean seeds before dehulling) for stabilized soymilk production were tested with TGX (large grain size) and Jupiter (small grain size) cultivars. Production yields, sensory, physicochemical and microbiological characteristics of produced milks were determined over a period of 3 months. . The bottled milk was sterilized at a temperature of 115°C under a pressure of 0.7 bar for one hour. The milks were stored at temperature storage place 27°C (for 3 months). The milk yield for technology D is 90.87 % for the jupiter and 92.01 % for the TGX. These yields are higher than the other technologies. Whatever the technology, the TGX cultivar gives a better yield 92.01 %. Sensory analysis revealed that the milk produced with technology D and jupiter cultivar is more appreciated by the 77 % panelist. This milk has a pH of 7.14 at the day of production and decreases to 6.83 after 3 months of storage. Protein, fat and Dry Soluble Matter (DSM) content decreased after storage by 4.30 to 4.13 %, 1.7 to 1.2 % and from 11.68 to 10.28 °Brix respectively. The viscosity was 1.24 cp at the beginning and 1.38 cp after storage. After 3 months of storage, the milk is stable and its microbiological quality complies with accepted standards in relation to spores, coliforms, yeasts and molds.

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15

Steele, Caroline. "X. Centralized Breast Milk Handling and Bar Code Scanning Improve Patient Safety." Journal of Pediatric Gastroenterology and Nutrition 61 (September 2015): S14—S15. http://dx.doi.org/10.1097/01.mpg.0000471458.24039.50.

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16

Steele, Caroline, Amanda Czerwin, and Christine Bixby. "Breast Milk Bar Code Scanning Results in Time Savings and Staff Efficiency." Journal of the Academy of Nutrition and Dietetics 115, no. 1 (January 2015): 23–26. http://dx.doi.org/10.1016/j.jand.2014.06.360.

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17

Nur-A Kabir, Fahriha, Md Shohel Rana Palleb, Ummay Habiba Mimi, Md Mojaffor Hosain, and Tajnuba Sharmin. "QUALITY EVALUATION AND STORAGE STUDY OF COCONUT BAR." Acta Scientifica Malaysia 4, no. 1 (February 17, 2020): 19–26. http://dx.doi.org/10.26480/asm.01.2020.19.26.

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The study was conducted to develop value added product, coconut bar from coconut. The coconut was collected from local market. Then the coconut was analyzed for their composition. The coconut contains moisture 45.26%, ash 2.76%, protein 4.23%, fat 30.84%, and carbohydrate 16.91%. Total 5 types (C1= Coconut bar, C2 = Coconut bar with peanut, C3= Coconut milk extracted bar, C4= Coconut bar with sesame, C5= Coconut bar with egg) of coconut bars with different ingredients were prepared. The C1 sample contained moisture 12.11%, ash 1.6%, protein 1.62%, fat 3.4%, and carbohydrate 81.25%. The C2 sample contained moisture 4.81%, ash 1.8%, protein 2.24%, fat 5.2%, and carbohydrate 85.88%. The C3 sample contained moisture 9.3%, ash 1.5%, protein 0.67%, fat 2.7%, and carbohydrate 85.69%. The C4 sample contained moisture 9.8%, ash 1.7%, protein 0.53%, fat 4.1%, and carbohydrate 83.74%. The C5 sample contained moisture 15.04%, ash 1.7%, protein 2.6%, fat 6.6%, and carbohydrate 73.96%. A testing panel consisting 15 panelists studied the acceptability of the samples. The consumer’s preferences were measured by statistical analysis of the scores obtained from the response of the panel. Among the samples the C5 (Coconut bar with egg) sample was awarded the highest score by the panelist

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18

Ilmi, Ibnu Malkan Bakhrul, Firlia Ayu Arini, and Dhebbi Novriyanti. "Formulation of Snack Bar from Torbangun Leaf as Food Source for Iron and Calcium." Indonesian Journal of Nutritional Science 1, no. 1 (February 28, 2021): 21. http://dx.doi.org/10.52023/ijns.v1i1.2516.

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Indonesia has local unutilized food and it contains mineral, it is torbangun leaf. Consumption of torbangun leaf can increase level of several mineral such as iron, calcium, zink, and magnesium in breast milk. Torbangun leaf powder contains 70.77 mg iron; 1258.29 mg calcium; dan 97.42 mg Phosphor. Torbangun leaf also contains lactogogum which can stimulate breast milk gland on mother by proliferating secretion cell of mamari. Therefore the quality and quantity of breast milk could increase. Torbangun leaves can be developed into emergency food items such as snack bars. The aim of this study was to develop snack bar with substitution torbangun leaves. From trial error, torbangun leaf was substitution until 10 g, 15 g, and 20 g. The best formula was substituted 10 g torbangun leaf which 9.6% protein; 10.43% fat; 66.3% carbohydrate; 1006.54 mg calcium; and 44.76 mg iron, with total an energy was 397.47 kcal/100 g.

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19

Agee, Lisa, and Rick Agee. "Goatboy soaps: From itch to concept to execution." New England Journal of Entrepreneurship 8, no. 2 (March 1, 2005): 7–9. http://dx.doi.org/10.1108/neje-08-01-2005-b001.

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Lisa and Rick Agee of New Milford, Connecticut, are in their second full year of trying to turn their lifelong dream of being financially independent from corporate life into a reality.They are placing their bets on their product line of goat's milk based soap products (www.Goatboy.us). Goat's milk is said to have important skin benefits for the user over commercially made bar soap products such as Dove, Ivory, Dial, Olay, Zest and Irish Spring.

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20

Spano, V., A. Salis, S. Mele, P. Madau, and M. Monduzzi. "Note: Fractionation of Sheep Milk Fat Via Supercritical Carbon Dioxide." Food Science and Technology International 10, no. 6 (December 2004): 421–25. http://dx.doi.org/10.1177/1082013204049512.

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Supercritical carbon dioxide (SC-CO2) was used for anhydrous ovine milk fat (AMF) fractionation. Two different fractions were obtained: a low molecular weight triacylglycerol (TAG), named fraction E, and a high molecular weight TAG, termed fraction R. Fractionation was performed at different pressure and temperature values. The effect of these parameters on the chemical composition of the two fractions were analysed in relation to the original AMF. Among the searched conditions, 250 bar and 40°C gave the best fractionation results.

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21

RASULUNTARI, INTAN NISA. "Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition." Nusantara Bioscience 8, no. 2 (December 1, 2016): 297–300. http://dx.doi.org/10.13057/nusbiosci/n080226.

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RASULUNTARI, INTAN NISA. "Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition." Nusantara Bioscience 8, no. 2 (December 1, 2016): 297–300. http://dx.doi.org/10.13057/nusbiosci/n080229.

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23

Fan, Wenying, Mingqi Gao, Man He, Beibei Chen, and Bin Hu. "Cyromazine imprinted polymers for selective stir bar sorptive extraction of melamine in animal feed and milk samples." Analyst 140, no. 12 (2015): 4057–67. http://dx.doi.org/10.1039/c5an00325c.

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24

Boila, R. J., B. MacInnis Mabon, and J. R. Ingalls. "Response of dairy cows to barley grain, tallow or whole sunflower seed as supplemental energy in early lactation." Canadian Journal of Animal Science 73, no. 2 (June 1, 1993): 327–42. http://dx.doi.org/10.4141/cjas93-035.

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Diets containing barley grain (Bar) or supplemental lipid as tallow (Tal) or whole sunflower seed (Sun) as sources of supplemental energy in early lactation were fed to 12 primiparous (PP) and 18 multiparous (MP) cows for 12 wk starting 14 d postpartum. Diets had similar estimated net energy (lactation) content. MP cows had 9.7 and 7.9% higher milk yield with Tal and Sun, respectively, than with Bar, with no apparent difference in mean intake of dry matter (DM). The cows fed the Tal and Sun diets had lower (P < 0.05) DM intakes at weeks 10, 11 and 12 compared with DM intake at week 1 than the cows fed the Bar diet. The milk yield of PP cows was 13% lower with the Tal diet than the other two diets during weeks 1–7, with no difference between Bar and Sun during the experiment. Fat yield was 36% lower with Tal-fed PP cows than with Sun-fed PP cows and 27% higher with Tal-fed MP cows than with Sun-fed MP cows. Weight gain, as opposed to fat production, was favored with Tal-fed PP cows, while weight gain and fat production were equally favored with Sun-fed PP cows. A high acetate to propionate ratio, the result of a higher acid detergent fiber content obtained by replacing barley grain with lipid plus roughage, was responsible for the lactational response of MP cows to supplemental lipid. Key words: Dairy cow, parity, lipid, barley grain, tallow, sunflower seed

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25

Augustin, Mary Ann, Peerasak Sanguansri, Roderick Williams, and Helen Andrews. "High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders." Journal of Dairy Research 79, no. 4 (September 24, 2012): 459–68. http://dx.doi.org/10.1017/s0022029912000489.

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The solubility of milk protein concentrate (MPC) powders was influenced by the method used for preparing the concentrate, drying conditions, and the type of dryer used. Increasing total solids of the ultrafiltered concentrates (23% total solids, TS) by diafiltration to 25% TS or evaporation to 31% TS decreased the solubility of MPC powders (80–83% protein, w/w dry basis), with ultrafiltration followed by evaporation to higher total solids having the greater detrimental effect on solubility. High shear treatment (homogenisation at 350/100 bar, microfluidisation at 800 bar or ultrasonication at 24 kHz, 600 watts) of ultrafiltered and diafiltered milk protein concentrates prior to spray drying increased the nitrogen solubility of MPC powders (82% protein, w/w dry basis). Of the treatments applied, microfluidisation was the most effective for increasing nitrogen solubility of MPC powders after manufacture and during storage. Manufacture of MPC powders (91% protein, w/w dry basis) prepared on two different pilot-scale dryers (single stage or two stage) from milk protein concentrates (20% TS) resulted in powders with different nitrogen solubility and an altered response to the effects of microfluidisation. Microfluidisation (400, 800 and 1200 bar) of the concentrate prior to drying resulted in increased long term solubility of MPC powders that were prepared on a single stage dryer but not those produced on a two stage spray dryer. This work demonstrates that microfluidisation can be used as a physical intervention for improving MPC powder solubility. Interactions between the method of preparation and treatment of concentrate prior to drying, the drying conditions and dryer type all influence MPC solubility characteristics.

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Sharp, Matthew Alan, and Gabriel Harris. "A Method for Determination of Unbound Fats in Protein Bar Formulations Compared with Isolated Fat/Protein Combinations to Optimize Shelf Life." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 776. http://dx.doi.org/10.1093/cdn/nzaa052_045.

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Abstract Objectives Protein bars form a growing part of the snack food industry, but shelf life is typically limited by bar hardening due to protein aggregation related to the migration of other nutrients. Addressing these issues will extend protein bar shelf life while continuing to maintain nutrient density for military personnel and extreme athletes. We developed a method to examine the interaction of fats and proteins in bars and in simple mixtures in order to address lipid/protein interaction and lipid migration. Methods Mixtures of dairy protein and fats were created in order to determine ideal fat/protein ratios. Fats tested were palm kernel oil (PKO), cocoa butter, coconut oil, and canola oil. Proteins included milk protein isolate, a dairy protein blend, whey protein concentrate, and two whey protein isolates (WPI). Fats were liquified, mixed with protein at 0/100 up to a 50/50 ratio by weight and allowed to solidify. Solidified pellets were suspended in filters placed in conical tubes at a temperature four degrees Celsius above the melting point of the fat for twelve to twenty-four hours. The weight of melted fat that passed through the filter was then determined. Results At 50/50 ratios, the combinations of cocoa butter and PKO with WPI and whey protein concentrates demonstrated 1% and 3% fat loss, respectively. While a ratio of 59/41% lipid/protein respectively, cocoa butter and PKO with WPI continue to have the lowest residual fat at 14% while the highest is coconut oil and milk protein isolate at a residual fat content of 29%. Low residual fat is between one and three % residual in a 50%/50% matrix, while low-fat retention is anything above 14% residual fat. The dairy blend and milk protein isolate have low-fat retention with saturated fats but have increased retention with canola oil. Coconut oil has a high residual fat of 25% with the milk protein isolate that contains both casein and whey proteins. Conclusions The ideal fat protein mixtures for military personnel and extreme athletes are WPI's and with PKO or cocoa butter. By using these two fats with the whey protein isolates, it creates an ideal matrix for protein bar stability preventing bar hardening and long shelf life while keeping nutrient density. Funding Sources Military grant-funded by the Defence Logistics Agency and SMRC.

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Redbo, I., K. G. Jacobsson, C. van Doorn, and G. Pettersson. "A note on relations between oral stereotypies in dairy cows and milk production, health and age." Animal Science 54, no. 1 (February 1992): 166–68. http://dx.doi.org/10.1017/s0003356100020730.

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The relationships of oral stereotypies to milk production and health were investigated in 95 dairy cows that had completed between one and five lactations. Forty cows in the herd performed stereotypies, mainly tongue-rolling and to a lesser extent bar-biting. A significant positive relation was found between the dependent variable milk production and stereotypies (P < 0·05) according to a GLM-model also containing lactation group (age; P < 0·01), sire (breeding value for milk yield; P < 0·01), and health I ailments (P > 0·05). There was no correlation between different phases in lactation and the frequency of stereotypies (Spearman correlation coefficient = 0·124; no. = 0·40; P > 0·05).

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Lane, Anna, Relinie Rosenberg, Rosabel Mendoza, and Diwata DelaRosa. "Implementation of a Bar-Coded Label System for the Management of Expressed Breast Milk." Journal of Obstetric, Gynecologic & Neonatal Nursing 41 (June 2012): S61. http://dx.doi.org/10.1111/j.1552-6909.2012.01361_8.x.

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Ilmi, A., D. Praseptiangga, and D. R. A. Muhammad. "Sensory Attributes and Preliminary Characterization of Milk Chocolate Bar Enriched with Cinnamon Essential Oil." IOP Conference Series: Materials Science and Engineering 193 (April 2017): 012031. http://dx.doi.org/10.1088/1757-899x/193/1/012031.

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Kankare, Veikko, and Martti Alkio. "Removal of cholesterol during milk fat fractionation by supercritical carbon dioxide." Agricultural and Food Science 2, no. 5 (September 1, 1993): 387–93. http://dx.doi.org/10.23986/afsci.72664.

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Milk fat contains compounds such as aroma substances which we may want to enrich, as well as compounds such as cholesterol which we may want to remove. The utilization of SC-CO2 extraction for enriching or removing such compounds has been studied on a pilot plant scale, with the most recent experiments focusing on the removal of cholesterol. It was found that more than 99% of milk fat cholesterol could be removed using an extraction system equipped with a silica gel column. The extraction was performed under a constant pressure of 320 bar and at a constant temperature of 52°C. The results show that the removal of cholesterol and milk fat fractionation based on the molecule size of triglycerides can be achieved simultaneously.

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ZHANG, WEN-QING, ZHONG-NA YU, HARVEY HO, JUN WANG, YU-TAO WANG, RONG-BO FAN, and RONG-WEI HAN. "Analysis of Veterinary Drug Residues in Pasteurized Milk Samples in Chinese Milk Bars." Journal of Food Protection 83, no. 2 (January 9, 2020): 204–10. http://dx.doi.org/10.4315/0362-028x.jfp-19-333.

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ABSTRACT The milk bar is an emerging style of retail business that mainly produces pasteurized milk (PM) and other dairy products on-site in many large cities of the People's Republic of China. To date, no data about veterinary drug residues in PM samples produced from milk bars have been reported. The objective of this study was to investigate the safety of PM from a total of 182 PM samples collected from milk bars from 10 provincial capital cities and to analyze the residues of seven classes of 61 veterinary drugs. First, the chemical components were screened with test kits, and then the positive samples were further confirmed by ultraperformance liquid chromatography–tandem mass spectrometry. The results showed that 15 (8.24%) samples were screened positive for veterinary drugs, and six drugs in 11 (6.04%) samples were confirmed. The veterinary drugs detected were penicillin G (2.20%), tetracycline (1.10%), tylosin (1.10%), amoxicillin (0.55%), oxytetracycline (0.55%), and gentamicin (0.55%), with maximum residue levels of 3.4, 11.9, 28.2, 3.0, 26.9, and 63.5 μg kg−1, respectively. Veterinary drug residues were detected as positive in 7 of 10 cities, with the highest detection rate as 14.29% in Urumqi. No positive samples were found in the cities of Nanjing, Tianjin, and Nanning. All detected drug levels were far below the maximum residue levels regulated by China, the European Union, and the Codex Alimentarius Commission. This suggests that the overall veterinary drug residues in PM in milk bars reached the safety code of the country. However, potential risks still exist, and continuous attention should be paid to guarantee the safety of this milk product in the future. HIGHLIGHTS

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Ghiffari, Muhammad Amirul. "Kansei Engineering Modelling for Packaging Design Chocolate Bar." SEAS (Sustainable Environment Agricultural Science) 2, no. 1 (May 21, 2018): 10. http://dx.doi.org/10.22225/seas.2.1.539.10-17.

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Indonesia became the third largest cocoa producer in the world. However, the consumption of domestic chocolate is still very low. In order to increase the consumption of chocolate in Indonesia, we must to improve all aspects related to chocolate. Manage the right business processes modelling can improve overall Small and Medium Enterprises (SME) performance. Business Process Modeling Notation (BPMN) is an efficient method aligning an organization with the wants and needs of industry.. Nowadays, chocolate bar production is packaged by simple SME with a visual display that isn’t varied. To support customer preferences and build an identity that is embed in the minds of consumer, needs a comprehensive design oriented consumer perspective. Kansei Engineering selected because it’s able to connect gap between industry and consumer. This study aim to improve consumer preferences in chocolate bar product. Hypotheses were carried out on various chocolate bar indicate that changes of visual appearance will increase the acceptance of consumer. The methodology in this study consisted of four steps: Need analysis and system modelling, identification element design process, find kansei words and packaging design formulation. Data were collected by Term Frequency - Inverse Document Frequency (TF - IDF) and Quantification Theory Type (QTT) 1. The result of this research show that the formulation of new packaging design with eye catching strategy, make the color is red, the image is Milk, the typography is custom and the shape is attractive.

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Nath, Arijit, Burak Atilla Eren, Attila Csighy, Klára Pásztorné-Huszár, Gabriella Kiskó, László Abrankó, Attila Tóth, et al. "Production of Liquid Milk Protein Concentrate with Antioxidant Capacity, Angiotensin Converting Enzyme Inhibitory Activity, Antibacterial Activity, and Hypoallergenic Property by Membrane Filtration and Enzymatic Modification of Proteins." Processes 8, no. 7 (July 18, 2020): 871. http://dx.doi.org/10.3390/pr8070871.

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Liquid milk protein concentrate with different beneficial values was prepared by membrane filtration and enzymatic modification of proteins in a sequential way. In the first step, milk protein concentrate was produced from ultra-heat-treated skimmed milk by removing milk serum as permeate. A tubular ceramic-made membrane with filtration area 5 × 10−3 m2 and pore size 5 nm, placed in a cross-flow membrane house, was adopted. Superior operational strategy in filtration process was herein: trans-membrane pressure 3 bar, retention flow rate 100 L·h−1, and implementation of a static turbulence promoter within the tubular membrane. Milk with concentrated proteins from retentate side was treated with the different concentrations of trypsin, ranging from 0.008–0.064 g·L−1 in individual batch-mode operations at temperature 40 °C for 10 min. Subsequently, inactivation of trypsin in reaction was done at a temperature of 70 °C for 30 min of incubation. Antioxidant capacity in enzyme-treated liquid milk protein concentrate was measured with the Ferric reducing ability of plasma assay. The reduction of angiotensin converting enzyme activity by enzyme-treated liquid milk protein concentrate was measured with substrate (Abz-FRK(Dnp)-P) and recombinant angiotensin converting enzyme. The antibacterial activity of enzyme-treated liquid milk protein concentrate towards Bacillus cereus and Staphylococcus aureus was tested. Antioxidant capacity, anti-angiotensin converting enzyme activity, and antibacterial activity were increased with the increase of trypsin concentration in proteolytic reaction. Immune-reactive proteins in enzyme-treated liquid milk protein concentrate were identified with clinically proved milk positive pooled human serum and peroxidase-labelled anti-human Immunoglobulin E. The reduction of allergenicity in milk protein concentrate was enzyme dose-dependent.

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Zhu, Ling, Guanhong Xu, Fangdi Wei, Jing Yang, and Qin Hu. "Determination of melamine in powdered milk by molecularly imprinted stir bar sorptive extraction coupled with HPLC." Journal of Colloid and Interface Science 454 (September 2015): 8–13. http://dx.doi.org/10.1016/j.jcis.2015.05.008.

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Faila Sophia Hartatri, Diany, Alvin Rizki Ramadhani, Sholahuddin Akbar, Burhanuddin Fauzi, and Hendy Firmanto. "Added Value Analysis of Intermediate and Final Cocoa Products: Case Study in a Cocoa Producing Unit in Jember, East Java." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 37, no. 2 (August 1, 2021): 166–76. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v37i2.482.

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Cocoa is one of the important commodities that significantly contribute to Indonesian economy. Moreover, millions farmers depend on this commodityas their main source of income. However, the low quality of dried cocoa beans produced by Indonesian smallholder cocoa farmers has led the low farm-gateprice. Therefore, efforts for increasing the cocoa income are required. Hilirisasi (down streeming) program has been implemented by the Government of Indonesia (GoI), including in cocoa commodity in order to increase the added value ofcocoa. There are various downstream products, including intermediate and final products that can be produced. The intermediate products include paste/liquor,cocoa butter, and cocoa powder, meanwhile the final products, such as 3 in 1 cocoa powder, milk chocolate bars and dark chocolate bars. Research on addedvalue of intermediate and final cocoa products specially in small size producing units is still limited, whereas this research is required to support the nationaleconomy and smallholder cocoa farmers. Therefore, this research aims to understand the added value of producing intermediate and final cocoa products at asmall sized enterprises of cocoa processing unit based in Jember, East Java. This research was conducted in March to June 2020 by conducting observation, documentation and interview for understanding the production activities of intermediateproducts (cocoa paste/liquor, cocoa butter and cocoa powder) and final products (3 in 1 milk powder, milk chocolate bar and dark chocolate bar). The researchresults show that producing intermediate and final products resulted in medium to high added value and profitable for the producing unit. Producing cocoa paste/liquor generated the highest profit among the intermediate cocoa products, meanwhile on final cocoa products, processing 3 in 1 cocoa powder provided thehighest profit. In order to increase the national and community economy, the support of GoI to small and medium enterprise (SMEs) or farmer groups for processing the downstream cocoa products is required. Cocoa is one of the important commodities that significantly contributeto Indonesian economy. Moreover, millions farmers depend on this commodity as their main source of income. However, the low quality of dried cocoa beansproduced by Indonesian smallholder cocoa farmers has led the low farm-gate price. Therefore, efforts for increasing the cocoa income are required. Hilirisasi(down streeming) program has been implemented by the Government of Indonesia (GoI), including in cocoa commodity in order to increase the added value ofcocoa. There are various downstream products, including intermediate and final products that can be produced. The intermediate products include paste/liquor,cocoa butter, and cocoa powder, meanwhile the final products, such as 3 in 1 cocoa powder, milk chocolate bars and dark chocolate bars. Research on addedvalue of intermediate and final cocoa products specially in small size producing units is still limited, whereas this research is required to support the nationaleconomy and smallholder cocoa farmers. Therefore, this research aims to understand the added value of producing intermediate and final cocoa products at asmall sized enterprises of cocoa processing unit based in Jember, East Java. This research was conducted in March to June 2020 by conducting observation, documentation and interview for understanding the production activities of intermediateproducts (cocoa paste/liquor, cocoa butter and cocoa powder) and final products (3 in 1 milk powder, milk chocolate bar and dark chocolate bar). The researchresults show that producing intermediate and final products resulted in medium to high added value and profitable for the producing unit. Producing cocoa paste/liquor generated the highest profit among the intermediate cocoa products, meanwhile on final cocoa products, processing 3 in 1 cocoa powder provided thehighest profit. In order to increase the national and community economy, the support of GoI to small and medium enterprise (SMEs) or farmer groups for processing the downstream cocoa products is required.

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High, Ryan, Phil Bremer, Biniam Kebede, and Graham T. Eyres. "Comparison of Four Extraction Techniques for the Evaluation of Volatile Compounds in Spray-Dried New Zealand Sheep Milk." Molecules 24, no. 10 (May 18, 2019): 1917. http://dx.doi.org/10.3390/molecules24101917.

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Recent growth and diversification of sheep milk products means more sophisticated methods are required to ensure their flavour quality. The objective of this study was to compare four extraction techniques for the analysis of volatile compounds in sheep milk by gas chromatography-mass spectrometry (GC-MS). Solvent Assisted Flavour Evaporation (SAFE), Solid Phase Microextraction (SPME), Headspace Sorptive Extraction (HSSE) and Stir Bar Sorptive Extraction (SBSE) were evaluated for their sensitivity, selectivity, reproducibility, and overall efficiency. A total of 48 volatile compounds from nine compound classes were identified in the spray-dried sheep milk. Alcohols, aldehydes, alkanes, carboxylic acids, ketones, lactones, sulphur compounds, nitrogen compounds, and terpenes were all present, but the differences between the methods were most apparent for lactones. SBSE extracted eight lactones, SAFE extracted four lactones and HSSE and SPME only detected trace levels of two lactones. Six of the lactones—δ-hexa-lactone, δ-octalactone, γ-decalactone, γ-dodecalactone, δ-tetradecalactone, and δ-hexadeca-lactone—were identified for the first time in spray-dried sheep milk. The present work demonstrated that SBSE is an effective tool for the extraction and analysis of volatiles, especially lactones, in sheep milk and dairy products in general. A discussion of the benefits and limitations of each method is included.

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Pramitasari, Rianita, Ignatia Ivana, and Yanti . "Development of Snack Bar from Black Soybean and Black Rice for Breastfeeding Mothers." International Journal of Engineering & Technology 7, no. 4.14 (December 24, 2019): 288. http://dx.doi.org/10.14419/ijet.v7i4.14.27583.

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Breastfeeding mothers need more nutrients compared to mothers who are not breastfed to maintain quality and quantity of human milk they produce. Black soybean and black rice contain carbohydrate, protein, fat, and other nutrients that needed by breastfeeding mothers. The purpose of this study was to develop a snack bar for breastfeeding mothers. Snack bars were made from three ratio variations of black soybean flour: black rice flour (30:70, 50:50, and 70:30) with baking temperature 150 0C for 20 minutes. They were then subjected to sensory analysis (taste, flavor, color, texture, aftertaste, and overall); physical analysis (hardness, color); and chemical analysis (nutritional analysis, genistein, and daidzein). The results showed that snack bar with ratio 30:70 (black soybean: black rice) was preferred by panelists. Its level of hardness was 6.10±0.01 N. Its color was showed in color index L* = 25.04±1.71, a* = 6.05±0.70, b* = 3.89 ± 0.71, chroma = 6.66±0.25, and hue = 54.70±2.40. One serving (30 gram/serving) of this snack bar contained 16.28 grams of carbohydrate; 3.10 grams of protein; and 6.05 grams of fat. It could suffice 4.98 % of total energy based on Recommended Dietary Allowance of Indonesian breastfeeding mother per day. Meanwhile, the content of daidzein and genistein were 0.09 mg/serving and 1.35 mg/serving, respectively. In conclusion, snack bar from black soybean and black rice can be used as a complementary food for breastfeeding mothers due to its nutrient content and acceptability.

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Bedford, Binaifer, Ye Yu, Xue Wang, Eric A. E. Garber, and Lauren S. Jackson. "A Limited Survey of Dark Chocolate Bars Obtained in the United States for Undeclared Milk and Peanut Allergens." Journal of Food Protection 80, no. 4 (March 17, 2017): 692–702. http://dx.doi.org/10.4315/0362-028x.jfp-16-443.

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ABSTRACT Undeclared allergens in chocolate products have been responsible for numerous allergen-related recalls in the United States. A survey was conducted to determine the prevalence of undeclared milk and peanut in 88 and 78 dark chocolate bars, respectively. Concentrations of milk (as nonfat dry milk) or peanut in three samples of each chocolate product were determined with two milk- or peanut-specific enzyme-linked immunosorbent assay kits. In 75% of the chocolate bar products with a milk advisory statement, milk concentrations were above the limit of quantitation (2.5 μg/g [ppm]), with the majority having concentrations >1,000 ppm. An additional 67% of chocolate bars with a “traces of milk” statement contained 3 to 6,700 ppm of milk. Fifteen percent of chocolates labeled dairy free or lactose free and 25% labeled vegan were positive for milk, all with concentrations >1,000 ppm. Even for chocolates with no reference to milk on the label, 33% of these products contained 60 to 3,400 ppm of milk. The survey of chocolate products for peanuts revealed that 8% of products with an advisory statement contained peanut, with the highest concentration of 550 ppm. All nine chocolates bearing the peanut-free or allergen-free statement were negative for peanut, but 17% of chocolates with no label statement for peanut were positive for peanut at concentrations of 9 to 170 ppm. Evaluation of multiple lots of four chocolate products revealed that milk was consistently present or absent for the products investigated, but mixed results were obtained when multiple lots were tested for peanut. This study indicates that a large proportion of dark chocolate bars contain undeclared milk. The type of advisory statement or the absence of a milk advisory statement on products did not predict the amount or absence of milk protein. In contrast, a lower proportion of chocolates containing undeclared peanut was found. Consumers with food allergies should be cautious when purchasing dark chocolate products, particularly those that have an advisory label statement.

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Hove, Godfrey, and Sandra Swart. "‘This is a land of honey – no milk, bar sour!’ African milk regimes and the emergence of a colonial order in Southern Rhodesia 1890s–1907." Critical African Studies 8, no. 2 (May 3, 2016): 161–78. http://dx.doi.org/10.1080/21681392.2016.1209863.

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Praseptiangga, Danar, Agitya Renanda Qomaruzzaman, and Godras Jati Manuhara. "The Effect of Clove Leaves Essential Oil Addition on Physicochemical and Sensory Characteristics of Milk Chocolate Bar." International Journal on Advanced Science, Engineering and Information Technology 11, no. 1 (February 4, 2021): 165. http://dx.doi.org/10.18517/ijaseit.11.1.12664.

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Yu, Chunhe, and Bin Hu. "C18-coated stir bar sorptive extraction combined with high performance liquid chromatography–electrospray tandem mass spectrometry for the analysis of sulfonamides in milk and milk powder." Talanta 90 (February 2012): 77–84. http://dx.doi.org/10.1016/j.talanta.2011.12.078.

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Shirani, Mahboube, Muhammad Afzal Kamboh, Behrouz Akbari-adergani, Ali Akbari, Sadaf Sadia Arain, and Hamid Rashidi Nodeh. "Sonodecoration of magnetic phosphonated-functionalized sporopollenin as a novel green nanocomposite for stir bar sorptive dispersive microextraction of melamine in milk and milk-based food products." Food Chemistry 341 (March 2021): 128460. http://dx.doi.org/10.1016/j.foodchem.2020.128460.

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Ferreira, T. Alexandra, J. Francisco Flores-Aguilar, Eva M. Santos, Jose A. Rodriguez, and Israel S. Ibarra. "New Poly(Ionic Liquid) Based Fiber for Determination of Oxytetracycline in Milk Samples by Application of SPME-CE Technique." Molecules 24, no. 3 (January 24, 2019): 430. http://dx.doi.org/10.3390/molecules24030430.

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In this work, a procedure using solid phase microextraction in combination with capillary electrophoresis was developed for the determination of oxytetracycline in milk samples. The method involves the synthesis of poly(1-allyl-3-methyl imidazolium) chloride film on a stainless-steel bar via electropolymerization and its use as an adsorbent for oxytetracycline (OT) by an ionic exchange mechanism. The coated fiber is then immersed in milk samples for retention of oxytetracycline residues, followed by elution, drying, and reconstitution before analysis with capillary electrophoresis. The proposed method achieves a limit of detection of 70 µg L–1 with adequate precision and uncertainty, making this methodology appropriate for the determination of OT in milk samples. The method was applied to the pre-concentration and quantification of oxytetracycline in ten commercial milk samples. Two tested samples were positive for the presence of oxytetracycline but the concentration was below the maximum residue limit according to the international normative standard. The proposed methodology was evaluated according to the Eco-Scale approach, and the total score of 51 indicated that the methodology proposed is both green and acceptable despite the multi-stage character. SPME-CE methodology allows us to perform the sample pre-treatment and determination of OT in an effective and greener way, decreasing the number of steps during the analysis and the generation of waste.

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Jetavat, Karmajitsinh Jagadevsinh, Amitkumar Manojbhai Patel, and Smitha Balakrishnan. "Sensory, Physico-Chemical, Textural and Microbial Changes in Milk Protein Concentrate and Cereal Based Energy Bar during Storage." International Journal of Current Microbiology and Applied Sciences 9, no. 7 (July 10, 2020): 697–707. http://dx.doi.org/10.20546/ijcmas.2020.907.080.

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Cullen, Karen Weber, and Issa Zakeri. "Fruits, Vegetables, Milk, and Sweetened Beverages Consumption and Access to à la Carte/Snack Bar Meals at School." American Journal of Public Health 94, no. 3 (March 2004): 463–67. http://dx.doi.org/10.2105/ajph.94.3.463.

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Zhan, Wen, Fangdi Wei, Guanhong Xu, Zheng Cai, Shuhu Du, Xuemin Zhou, Fei Li, and Qin Hu. "Highly selective stir bar coated with dummy molecularly imprinted polymers for trace analysis of bisphenol A in milk." Journal of Separation Science 35, no. 8 (April 2012): 1036–43. http://dx.doi.org/10.1002/jssc.201101016.

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Cedermark, G., M. Selenius, and K. Tullus. "Glycaemic effect and satiating capacity of potato chips and milk chocolate bar as snacks in teenagers with diabetes." European Journal of Pediatrics 152, no. 8 (August 1993): 635–39. http://dx.doi.org/10.1007/bf01955237.

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Licon, Carmen C., Armando Moro, Celia M. Librán, Ana M. Molina, Amaya Zalacain, M. Isabel Berruga, and Manuel Carmona. "Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils." Foods 9, no. 1 (January 1, 2020): 35. http://dx.doi.org/10.3390/foods9010035.

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During the last decades, essential oils (EOs) have been proven to be a natural alternative to additives or pasteurization for the prevention of microbial spoilage in several food matrices. In this work, we tested the antimicrobial activity of EOs from Melissa officinalis, Ocimum basilicum, and Thymus vulgaris against three different microorganisms: Escherichia coli, Clostridium tyrobutyricum, and Penicillium verrucosum. Pressed ewes’ cheese made from milk fortified with EOs (250 mg/kg) was used as a model. The carryover effect of each oil was studied by analyzing the volatile fraction of dairy samples along the cheese-making process using headspace stir bar sorptive extraction coupled to gas chromatography/mass spectrometry. Results showed that the EOs contained in T. vulgaris effectively reduced the counts of C. tyrobutyricum and inhibited completely the growth of P. verrucosum without affecting the natural flora present in the cheese. By contrast, the inhibitory effect of M. officinalis against lactic acid bacteria starter cultures rendered this oil unsuitable for this matrix.

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Burns, E., V. Schmied, J. Fenwick, and A. Sheehan. "Liquid gold from the milk bar: Constructions of breastmilk and breastfeeding women in the language and practices of midwives." Social Science & Medicine 75, no. 10 (November 2012): 1737–45. http://dx.doi.org/10.1016/j.socscimed.2012.07.035.

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Xu, Xu, Fanghui Liang, Jiayuan Shi, Xin Zhao, Zhuang Liu, Lijie Wu, Ying Song, Hanqi Zhang, and Ziming Wang. "Determination of hormones in milk by hollow fiber-based stirring extraction bar liquid–liquid microextraction gas chromatography mass spectrometry." Analytica Chimica Acta 790 (August 2013): 39–46. http://dx.doi.org/10.1016/j.aca.2013.06.035.

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