The fermentation time, yoghurt acidity expressed as lactic acid, starter culture growth, viscosity and firmness of made-in-transit (MIT) set culture yoghurt produced using different concentrations of reconstituted skim milk powder (SMP) from 12% to 20% (w ⁄ v) as the milk base were investigated. All milk base formulations were ultra-high temperature sterilised at 138°C for 6 s. The results revealed that increasing the SMP concentration increased the viscosity and firmness of MIT set culture yoghurt. At 20% SMP, viscosity and firmness were 4650.8 cP and 1.266 N, respectively. Fermentation of MIT set culture yoghurt with 20% SMP was observed to be faster than with the other conditions. The fermentation time for a medium containing from 14% to 20% SMP could be extended to 168 h, reaching a final pH of 4.50-4.37 and at the same time improving the texture of the MIT set culture yoghurt. The SMP concentration had no influence on the total viable counts of starter bacteria in the yoghurt. The texture of MIT set culture yoghurt may be improved by increasing the concentration of SMP.

Extending yoghurt fermentations could facilitate yoghurt distribution by allowing the fermentation to occur during transportation -a concept known as "made-intransit" (MIT). The objective was to determine the starter culture composition, inoculum size and fermentation temperature for extending yoghurt fermentations to 168 h. The yoghurt was processed using a milk base sterilized by ultra-high temperature (UHT) treatment at 138C for 6 s. Factorial experiments for yoghurt processing were designed with starter culture combinations of STLB (Streptococcus thermophilus with Lactobacillus delbrueckii subsp. bulgaricus) and STLA (S. thermophilus with L. acidophilus), inoculum sizes of 2.0 and 0.2% (v/v) and fermentation temperatures of 25 or 35C. The fermentation was monitored over 168 h using pH, starter culture concentration and firmness. The combination of STLA, and a 0.2% inoculum, fermented at 25C extended the yoghurt fermentation to 168 h; however, no gel formed. The best product was produced with a STLB starter combination of 2.0% inoculum fermented at 35C for 24 h. This shows the constraints and limitations of applying the MIT concept to a fermented food. PRACTICAL APPLICATIONSYoghurt produced using an extended fermentation time to allow fermentation during transportation, could allow product to be shipped to distant markets and extend the shelf life in the market. A UHT-treated milk base will be needed to ensure no growth of contaminants, and this will also help to ensure a longer product shelf life. The fermentation conditions obtained in this study provide an opportunity for extending the yoghurt market reach by up to 7 days (168 h) of transportation.bs_bs_banner Journal of Food Process Engineering

The manufacture of food during distribution, a concept known as "made-in-transit" (MIT) manufacture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while minimising manufacturing space and inventory. This concept is new, with mushrooms being the only MIT food developed so far. The feasibility of developing an MIT product from a fermented food was reviewed using yoghurt as a model system. Through the alteration of some of the yoghurt manufacturing parameters (e.g. milk base formulation, heat treatment, starter culture composition and fermentation temperature) it is possible to develop this form of yoghurt production. A predictive microbiology approach is suitable for predicting the effects of both time and temperature on designing and predicting the fermentation process. This review demonstrates the potential of the MIT concept for a fermented food.

Nasal carriage of Staphylococcus aureus represents a well-defined factor of risk involving community and hospital-acquired infections. Recently a significance of several host factors has been pointed out and, in particular, of immune determinants in nasal S. aureus colonization. Therefore, this study aimed at analysis of manifestation involving manifestation in the nasal secretions of important components of the host innate immunity – human beta-defensin-2 (HBD-2), lysozyme (Ly), and interferon-gamma (IFN-γ) in healthy individuals and in persons with persistent carriage of S. aureus. The studies were conducted in two groups of healthy volunteers, encompassing non-carriers (group 1) or persistent carriers of S. aureus (group 2). Elisa assays were employed to evaluate levels of HBD-2, Ly, and IFN-γ in nasal secretions of the examined donors. In S. aureus carriers a significant variability of HBD-2 levels was detected, corresponding to, respectively, the high (averaging at 1.46 ng/ml) and the low (averaging at 0.13 ng/ml) secretory response of the defensin. The level of Ly in S. aureus carriers averaged at 1.46 μg/ml and it manifested no significant difference as compared to that noted in non-carriers. In turn, concentrations of IFN-γ in nasal secretions in the group of carriers of S. aureus amounted on the average to 81.7 pg/ml and they were 1.3-fold higher that in the group of non-carriers. The obtained results allow to conclude that IFN-γ secretion by the nasal cavity-colonizing S. aureus remains quantitatively insufficient to eliminate the pathogen. Nevertheless, a significant increase in levels of this host factor may be important for restriction of the staphylococcal colonization and protection against development of an invasive infection. In turn, the role of HBD-2 and Ly in inactivation of the colonizing S. aureus remains doubtful.

Knowledge and identification of specific features of each phase of the evolution of RTV seems essential to prompt diagnosis. We would like to highlight the evolution of specific sonographic features in each subsequent phase of RVT.