The possible hypocholesterolaemic properties of milk and fermented milk
products have been investigated in groups of albino rats given a
basal diet, basal diet
plus cholesterol, and basal diet plus cholesterol together with
whole milk or standard
or bifidus yogurt. The yogurts were fortified with skim milk powder, condensed whey
or lactose-hydrolysed condensed whey. After 30 d,
triacylglycerols, total cholesterol,
HDL-cholesterol and LDL-cholesterol were measured in serum. Whole milk and
ordinary yogurt had no hypocholesterolaemic effect, but standard yogurt containing
lactose-hydrolysed condensed whey and all bifidus yogurts lowered serum cholesterol.
In general, yogurts changed HDL-cholesterol little, but tended to raise
triacylglycerols. There was marked lowering of LDL-cholesterol
in rats given either type of
yogurt fortified with whey proteins. This study has demonstrated in a rat model that
bifidus yogurts and yogurts fortified with whey proteins can reduce total and
LDL-cholesterol, and suggests that if they have the same effect
in human subjects they
have potential value in cholesterol-lowering diets.
An attachment for the Instron Universal Testing machine for the measurement of bind in restructured lamb roasts is described. Break strength is defined as the force in kg necessary for a polished steel ball to burst through the center of a slice of restructured roast. Elongation is the distance traveled by the ball after contact with the slice surface before the ball bursts through. As level of NaCl increased from 1% to 1.5%, values for bind characteristics increased but 10% or 30% mechanically separated lamb (MSL) did not affect values for bind characteristics. Simple correlations between three adjacent slices for break strength were all above 0.9 but values for elongation were lower (r = 0.6‐0.7).
SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth ofStr.thermophilusandBifid. bifidumin yogurt but the count ofLb. bulgaricuswas reduced whenBifid. bifidumwas incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation byBifid. bifidumhad only a marginal effect on the flavour of the product.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.