Folate deficiency is accompanied by gut dysbacteriosis.

Yak is one of the few species of which the rennetcoagulated cheese making characteristics of its milk are still not well understood. This study investigated composition and rennet-induced coagulation properties of milk from 17 individual yak cows in comparison with milk from 32 individual Holstein cows. Yak cows produced milk with generally higher concentrations of milk components. The concentrations of fat, protein, solids-not-fat (SNF), and calcium in yak milk were 1.89-, 1.68-, 1.46-, and 2-fold those in Holstein milk, respectively. The hydrodynamic radii of casein micelles (187.25 nm) and chymosin-induced paracasein (1,620 nm) were about twice the sizes of those found in Holstein milk. Higher concentrations of calcium in yak milk, together with larger sizes of casein micelles, explains the reason for its fast rate of curd formation and firmer curd texture. Optical microrheology analysis also showed that Ca 2+ concentration had greater influence on the coagulation of yak milk than on Holstein milk. Cheese making trials with yak and Holstein milk proved the higher cheese yield of yak milk: 1.67-fold that of Holstein milk. Therefore, yak milk could be a suitable source of milk for enzyme-coagulated cheese making.

Ice cream was prepared with exopolysaccharide (EPS)-producing Lactobacillus plantarum YW11 by direct inoculation (DI), addition of prefermented skim milk (FSM), or addition of the lyophilized powder of the YW11 strain (LP) into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8-1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain's tolerance to acid and bile, with a decrease in survival rate of 38.8-63.2% and 10.8-51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05). The YW11 strain produced a ropy EPS (up to 4.84 mg/g) in the ice cream mix made using the DI and FSM methods; it was present as a fi ne porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s), overrun and meltdown, decreased destabilization of fat, and fi rmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt.Unauthenticated Download Date | 5/12/18 3:26 PM

With the help of the definitions of three negative quantifiers of Aristotelian quantifiers (i.e. all, no, some and not all), the symmetry of no and some, and some basic inference rules in propositional logic, one can deduce the remaining 23 valid syllogisms only from the syllogism OAO-3. In other words, there is reducible relations between/among different forms and different figures of valid traditional syllogisms. And these reducible relations actually reflect the transformation relations between the monotonicity of the four Aristotelian quantifiers. This paper provides a computational level of reasoning for syllogistic logic and an important theoretical basis for knowledge representation and knowledge reasoning in computers.