Relevant bibliographies by topics / Milkfat Analysis

Academic literature on the topic 'Milkfat Analysis'

Author: Grafiati
Published: 10 December 2022
Last updated: 29 January 2023

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Journal articles on the topic "Milkfat Analysis"

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Frede, Ekkehart, and Herbert Thiele. "Analysis of milkfat by HPLC." Journal of the American Oil Chemists' Society 64, no. 4 (April 1987): 521–28. http://dx.doi.org/10.1007/bf02636387.

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CHHABRA, A. T., W. H. CARTER, R. H. LINTON, and M. A. COUSIN. "A Predictive Model to Determine the Effects of pH, Milkfat, and Temperature on Thermal Inactivation of Listeria monocytogenes." Journal of Food Protection 62, no. 10 (October 1, 1999): 1143–49. http://dx.doi.org/10.4315/0362-028x-62.10.1143.

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Listeria monocytogenes is a foodborne pathogen of significance because of its comparatively high heat resistance, zero tolerance in ready-to-eat foods, and growth at refrigeration temperatures. A 3 × 3 × 3 factorial study was done to determine the effects of milkfat (0%, 2.5%, 5.0%), pH (5.0, 6.0, 7.0), and processing temperature (55°C, 60°C, 65°C) on the thermal resistance of L. monocytogenes in a formulated and homogenized milk system. Data were fit to a modified Gompertz equation where parameter estimates characterized three regions of a survival curve: the shoulder, maximum slope, and tail. Statistical analysis was done for each of the 27 individual treatment sets to visualize individual effects on parameter estimates and to evaluate how well the Gompertz equation represented the data. A regression model for the Gompertz equation was generated to predict the logarithmic surviving fraction of L. monocytogenes based on all 27 treatments and their single and interactive effects. The shoulder region of the survival curve was affected by pH; however, the maximum slope was affected by temperature, milkfat, and the interaction of temperature × milkfat. Validation of the model suggests that the predictions are best suited for processing above 62°C. Trends over time for a 4-log reduction in cells (4D values) were evaluated using results from the 27 individual treatment sets, the regression model for the Gompertz equation, and a linear equation. At lower temperatures, 4D values by the three methods varied by twofold. At higher temperatures, all methods gave similar 4D values, suggesting that death became more linear. Based on this study all three factors affect heat resistance for specific regions of a survival curve, and a predictive model was developed that can be used as a preliminary estimate for L. monocytogenes inactivation.
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Ulberth, Franz. "Quantitation of Foreign Fat in Foreign Fat/Milkfat Mixtures by Multivariate Regression Analysis of Fatty Acid Data." Journal of Agricultural and Food Chemistry 43, no. 6 (June 1995): 1556–60. http://dx.doi.org/10.1021/jf00054a026.

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4

Marekov, Ilko, Diana Nedelcheva, Svetlana Panayotova, and Roumyana Tarandjiiska. "DETECTION OF MILKFAT ADULTERATION BY GC ANALYSIS OF SATURATED, CIS-MONOENOIC AND CIS,CIS-DIENOIC FATTY ACID FRACTIONS ISOLATED BY SILVER ION TLC." Journal of Liquid Chromatography & Related Technologies 34, no. 10-11 (May 17, 2011): 888–901. http://dx.doi.org/10.1080/10826076.2011.566969.

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5

Castada, Hardy, Kaitlyn Hanas, and Sheryl Barringer. "Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference." Foods 8, no. 2 (February 19, 2019): 78. http://dx.doi.org/10.3390/foods8020078.

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Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry. This study evaluated flavor variability based on correlations of volatile flavor compounds and sensory attributes. The headspace concentrations of volatile compounds were analyzed using selected ion flow tube-mass spectrometry (SIFT-MS), while the sensory attributes were evaluated using descriptive sensory analysis and consumer testing. The important discriminating volatile compounds were classified into five functional groups: sulfur-containing compounds (methyl mercaptan, hydrogen sulfide, dimethyl disulfide, dimethyl trisulfide, and methional), organic acids (propanoic acid, acetic acid, 3-methylbutanoic acid), aldehydes (3-methylbutanal, butanal, and 2-methylpropanal), a ketone (2,3-butanedione), and an ester (ethyl hexanoate). Correlations were identified among volatile compounds and between volatile compounds and sensory attributes. Only a small number of volatile compounds strongly correlated positively or negatively to a specific sensory attribute. Nutty malty, milkfat lactone, salty, umami, and sweet positively correlated to overall liking and nutty flavor liking of Swiss cheese. Evaluation of cheese flavor using correlations between volatile compounds and sensory attributes provided further understanding of the complexity of flavor and flavor variability among Swiss cheeses manufactured from different factories that can be used to improve flavor consistency of Swiss cheeses.
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Wang, Dong Hao, Zhen Wang, Raymond Chen, and J. Thomas Brenna. "Characterization and Semiquantitative Analysis of Novel Ultratrace C10–24 Monounsaturated Fatty Acid in Bovine Milkfat by Solvent-Mediated Covalent Adduct Chemical Ionization (CACI) MS/MS." Journal of Agricultural and Food Chemistry 68, no. 28 (July 1, 2020): 7482–89. http://dx.doi.org/10.1021/acs.jafc.0c03031.

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7

Durov, A. S., and V. S. Deeva. "Comparative evaluation of selections groups for milking of full-age cows of various breeds." Innovations and Food Safety, no. 2 (March 21, 2021): 71–79. http://dx.doi.org/10.31677/2311-0651-2020-28-2-71-79.

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An assessment of the cow population based on exterior and productive characteristics in the formation of production groups identified by the level of milk yield was carried out. It is established that the selection parameters for the yield of milk in the breeding group of Mature cows of Simmental breed in Novosibirsk region for black-motley breed on 15% exceeds the requirements of the standard, red steppe -17.9, Simmental Khakassia - 23.5 %. The analysis of interbreeding differences by breeding groups shows that animals of the black-and-white breed significantly outperform their peers of other breeds in terms of chest width behind the shoulder blades, chest girth, milk yield and milk production index. Animals of the red steppe breed have superiority in live weight, width in makloks, oblique length of the trunk, oblique length of the back, fat content of milk, milk fat. Simmental cows bred in the Novosibirsk region surpass their peers in height at the withers, and simmentals of Khakassia are the leaders in height at the rump, chest depth, waist circumference, and exterior assessment. The assessment of the division of animals of the evaluated breeds into breeding groups by milk yield allows us to note that the leadership of the black-and-white breed is not so obvious among plentiful individuals. Cows of breeding groups of red steppe and Simmental breeds have the same productivity with black-and-white milk yield and milk yield index, and red steppe cows surpass their peers in milkfat content and milk fat. The selection of groups by milk yield showed the consolidation of the black-and-white breed by productive and exterior characteristics. The red steppe and Simmental breeds have a high potential for improvement. their breeding groups closely approach the analogues of the black-and-white breed in terms of milk production.
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Kramer, John K. G., C. Brian Blackadar, and Jianqiang Zhou. "Evaluation of two GC columns (60-m SUPELCOWAX 10 and 100-m CP sil 88) for analysis of milkfat with emphasis on CLA, 18∶1, 18∶2 and 18∶3 isomers, and short- and long-chain FA." Lipids 37, no. 8 (August 2002): 823–35. http://dx.doi.org/10.1007/s11745-002-0967-2.

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9

Farsi, Roghayeh. "Emotional schemas and cognitive strategies in fiction: Milkman." Ars Aeterna 12, no. 1 (June 1, 2020): 10–28. http://dx.doi.org/10.2478/aa-2020-0002.

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AbstractThe present study approaches Anna Burns’s novel Milkman (2018) via the lens of Leahy’s Emotional Schema Therapy (EST) (2019) in order to examine the model’s pros and cons for literary analysis. The study focuses on the protagonist’s emotional schemas which are shaped by her beliefs, interpretations and emotional appraisals of her environment. The analysis is carried out on both textual and extra-textual levels. The textual level focuses on character-society relationships and her emotional responses to the demands of her context. The extra-textual level concerns readers and investigates how the protagonist’s emotional appraisals and interpretations influence readers’ emotional schemas, which in the process of reading become either confirmed or restructured. While textual analysis displays the protagonist’s emotional development, the findings of the extra-textual analysis accentuate the therapeutic role that literary texts can play by addressing readers’ emotional schemas.
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10

Hlebec, Boris. "Predicative instrumental in the light of collocational analysis." Juznoslovenski filolog, no. 64 (2008): 535–50. http://dx.doi.org/10.2298/jfi0864535h.

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Primarily on the basis of the material provided in a monograph by Milka Ivic the author has aimed at highlighting the meanings of the so-called predicative instrumental and instrumental of basic characteristics (both used as predicative complements) from a new perspective. To this purpose he has applied his developing collocational method, which leads to controlled lexical definitions. The conclusion is that both types of instrumental share the same 'u vidu' ('in manifested form'), while the difference lies in the degree of subjectivity expressed by the verb. Namely, the former, being relatively subjective, is mainly in current usage, while the latter is obsolete due to its relative objectivity. Archaic usages of the former are midway between the two poles, i. e. semi-objective. The article reaffirms the results in Milka Ivic's famous study done half a century ago.
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Books on the topic "Milkfat Analysis"

1

Kaylegian, Kerry E. Handbook of milkfat fractionation technology and applications. Champaign, Ill: AOCS Press, 1995.

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2

Drake, Mary Anne. Characterization and analysis of milkfat sucrose polyesters and their incorporation as milkfat substitutes in reduced fat cheddar-type cheeses. 1992.

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Book chapters on the topic "Milkfat Analysis"

1

Nayar, Pramod K. "Sports, Celebrity, and the Sports Biopici." In Sports Studies in India, 322–33. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780190130640.003.0023.

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The biopic is integral to the sportsculture industry, and to celebrity cultures. It documents lives, and draws attention to the processes through which lives become spectacles and aspirational models for a country. This essay merges two domains of analysis: the sports celebrity and the biopic. It examines M.S. Dhoni: The Untold Story (MSD 2016), Sachin: A Billion Dreams (S 2016) and the older Bhaag Milkha Bhaag (BMB 2013) Pramod K Nayar describes the fashioning of the celebrity through the cinematic medium, unpacks the factors that make a sports celebrity worthy of a biopic and thereby expanding his/her marketability. Sports celebrities and cultures may once have been local, but today the very articulation of national pride demands the cooperation of global media forces and personalities. The transnationalization of local/regional/national celebrities enhances their local values, and implies a two-way process between the national and the global.
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Carson, Matter. "A Miniature Hell." In A Matter of Moral Justice, 24–40. University of Illinois Press, 2021. http://dx.doi.org/10.5622/illinois/9780252043901.003.0003.

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Chapter 2 provides a detailed analysis of the occupational structure and social division of labor in the power laundry industry. The chapter follows the laundry as it moves through the plant, from the markers, who sorted and tagged the incoming soiled laundry, to the sorters, who packaged the freshly laundered garments for return to the customers. The chapter highlights the occupational and social divisions between the inside workers, who were mostly women and people of color, and the drivers, who were all white men. An examination of how and why this division of labor emerged in the early 1900s (and which to a large extent has remained intact in the twenty-first century) demonstrates that deeply entrenched assumptions about the relationship between skill, ability, and a worker’s racial and gender identity influences hiring and employment practices. Drawing on the work of labor sociologists and historians such as Ruth Milkman and Alice Kessler-Harris, this chapter demonstrates that once a job is labeled female or male, the demand to fill that job becomes sex (and race) specific and, over time, extremely resistant to change. Finally, chapter 2 argues that although the occupational structure was imposed from above, white male workers, determined to protect their monopoly over the highest-paying and highest-status positions, eagerly embraced and defended the racist and sexist job assignments. The occupational divisions that emerged during the industry’s formative years would complicate the workers’ organizing, at times hopelessly impeding the development of workplace solidarities, while simultaneously providing opportunities for women and people of color to mobilize in independent and oftentimes empowering spaces where they forged race- and gender-based coalitions with allies in the labor movement.
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Conference papers on the topic "Milkfat Analysis"

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Nosratpour, Mitra, Jisheng Ma, Victoria Haritos, and Yong Wang. "The physicochemical and sensory characteristics of yoghurt fortified with encapsulated fish oil/milkfat." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/yhap5375.

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High DHA fish oil with ~40% long-chain polyunsaturated fatty acids is beneficial for health. Blending fish oil with milkfat with saturated fatty acids in a chilled environment into solid lipid particles (SLP) increases stability and reduces undesirable taste and odour. SLP can be mixed into dairy products to fortify them with long-chain omega-3 fatty acids. Here, SLPs of fish oil and milkfat with ratio of 50:50 and 70:30 ( w/w) of ~1 mm in diameter were mixed into plain Greek-style yoghurt at 1.2% (w/w). The crystalline structure of SLPs, potential fatty acid leakage, and other physicochemical properties of yoghurt were analysed after 1 day and 28 days of storage at 4°C. Gas chromatographic analysis of yoghurt with and without SLPs showed that the fatty acid composition did not change after 28 days. Sensory evaluation of fresh yoghurt containing SLPs was compared with plain yoghurt, or yoghurt blended with fish oil on an untrained panel of 30 people. This study demonstrated that SLPs could be mixed with yoghurt to maintain stable characteristics for at least 28 days at 4°C. SLPs successfully masked undesirable flavours from fish oil within the yoghurt matrix without any detectable changes in pH, colour, viscosity, and texture.
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