Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

Articles 1 - 6 of 6

Full-Text Articles in Life Sciences

Effect Of Processing On The Composition And Microstructure Of Buttermilk And Its Milk Fat Globule Membranes, Pierre Morin, Rafael Jiménez-Flores, Yves Pouliot Oct 2007

Effect Of Processing On The Composition And Microstructure Of Buttermilk And Its Milk Fat Globule Membranes, Pierre Morin, Rafael Jiménez-Flores, Yves Pouliot

Dairy Science

The effect of cream pasteurization on the composition and microstructure of buttermilk after pasteurization, evaporation and spray-drying was studied. The composition of milk fat globule membrane (MFGM) isolated from buttermilk samples was also characterized. Pasteurization of cream resulted in higher lipid recovery in the buttermilk. Spray-drying of buttermilk had a significant effect on phospholipid content and composition. After spray-drying, the phospholipid content decreased by 38.2% and 40.6%, respectively in buttermilk from raw or pasteurized cream when compared with initial buttermilks. Pasteurization of cream resulted in the highest increase in whey protein recovery in MFGM isolates compared with all ...


Rumen Fermentation Patterns Of Dairy Heifers Fed Restricted Amounts Of High, Medium, And Low Concentrate Diets And The Addition Of Saccharomyces Cerevisiae, G. J. Lascano, A. J. Heinrichs Jul 2007

Rumen Fermentation Patterns Of Dairy Heifers Fed Restricted Amounts Of High, Medium, And Low Concentrate Diets And The Addition Of Saccharomyces Cerevisiae, G. J. Lascano, A. J. Heinrichs

Dairy Science

No abstract provided.


Digestibility Of Limit Fed High And Low Concentrate Diets With Corn Silage As The Sole Forage For Dairy Heifers With Saccharomyces Cerevisiae, G. J. Lascano, A. J. Heinrichs Jul 2007

Digestibility Of Limit Fed High And Low Concentrate Diets With Corn Silage As The Sole Forage For Dairy Heifers With Saccharomyces Cerevisiae, G. J. Lascano, A. J. Heinrichs

Dairy Science

No abstract provided.


Effects Of Refrigeration And Calcium On Whey Protein Aggregation, M. R. Costa, Guillaume Brisson, M. L. Gigante, Phillip S. Tong, Rafael Jiménez-Flores Jan 2007

Effects Of Refrigeration And Calcium On Whey Protein Aggregation, M. R. Costa, Guillaume Brisson, M. L. Gigante, Phillip S. Tong, Rafael Jiménez-Flores

Dairy Science

Abstract of paper presented at the 2007 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.


Lipid Binding Characterization Of Lactic Acid Bacteria In Dairy Products, D. Bachiero, Salvador Uson, Rafael Jiménez-Flores Jan 2007

Lipid Binding Characterization Of Lactic Acid Bacteria In Dairy Products, D. Bachiero, Salvador Uson, Rafael Jiménez-Flores

Dairy Science

Abstract of paper presented at the 2007 Joint Annual Meeting of the American Dairy Science Association & the American Society of Animal Science.


Flavor Partition And Fat Reduction In Cheese By Supercritical Fluid Extraction: Processing Variables, Jessica L. Yee, Hany Khalil, Rafael Jiménez-Flores Jan 2007

Flavor Partition And Fat Reduction In Cheese By Supercritical Fluid Extraction: Processing Variables, Jessica L. Yee, Hany Khalil, Rafael Jiménez-Flores

Dairy Science

Developing low-fat cheese with flavor to match that of full-fat cheese has been a challenge in the dairy industry. The objective of this investigation was to develop lower fat Cheddar and Parmesan grated cheese using supercritical fluid extraction (SFE) and characterize its flavor profile comparative to a full-fat product. Specifically, enabling flavor compound partition between the matrices of cheese and extracted lipids. Carbon dioxide (CO2) was the supercritical fluid for fat extraction. Extraction took place in a 500 mL SFE vessel using 100 g of grated cheese. Fractional factorial design was utilized to investigate two levels of treatment for ...