Milk and dairy products

Ulberth, Franz

doi:10.1533/9781855737181.2.357

Cited by 10 publications

(7 citation statements)

References 110 publications

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“…These results indicate that β-carotene does not affect the crystallization and melting temperatures of AMF but may reduce the formation of lipid crystals. The DSC results of bulk AMF agree with previous studies. , Multiple melting and crystallization temperatures suggested in Figure are due to the fact that AMF is a mixture of triglycerides containing more than 400 fatty acids, both saturated and unsaturated, including oleic, palmitic, myristic, and stearic acids …”

Section: Resultssupporting

confidence: 90%

Transparent Dispersions of Milk-Fat-Based Nanostructured Lipid Carriers for Delivery of β-Carotene

Zhang

Hayes

Chen

et al. 2013

J. Agric. Food Chem.

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Nanostructured lipid carriers (NLCs) are possible vehicles to incorporate lipophilic bioactive compounds in transparent functional beverages. In this work, anhydrous milk fat (AMF) and Tween 80 were used to prepare NLCs using a phase-inversion temperature method, and β-carotene was used as a model lipophilic bioactive compound. The phase-inversion temperature decreased from >95 to 73 °C, when NaCl increased from 0 to 1.0 M in the aqueous phase. At 0.8 M NaCl and phase inversion by heating at 90 °C for 30 min, transparent NLC dispersions were observed at AMF levels higher than 10% (w/w), corresponding to particles smaller than ~25 nm. The NLC dispersions were dilution- and dialysis-stable and maintained turbidity and particle size during 90 days of storage at room temperature. The degradation of β-carotene encapsulated in NLCs was much reduced when compared to its encapsulation in the soybean-oil-based nanoemulsion.

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Section: Resultssupporting

confidence: 90%

Transparent Dispersions of Milk-Fat-Based Nanostructured Lipid Carriers for Delivery of β-Carotene

Zhang

Hayes

Chen

et al. 2013

J. Agric. Food Chem.

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“…Vegetable or animal proteins are used as an adulterant in milk and dairy products because of their low cost or their functional properties (Manso et al., 2002; Maraboli et al., 2002; Sánchez et al., 2002; Ulberth, 2003). The addition of vegetable or animal proteins is a form of adulteration if the producer does not mention its presence.…”

Section: Dairy Products: Frequent Forms Of Food Fraud and Traditional...mentioning

confidence: 99%

“…The most important change due to water addition is the freezing point change (Ulberth, 2003). Therefore, the cryoscope is used to detect the presence of water in milk, since it measures the freezing point of milk and proper milk has a freezing point that slightly differs from sample to sample.…”

Section: Dairy Products: Frequent Forms Of Food Fraud and Traditional...mentioning

confidence: 99%

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Near‐infrared techniques for fraud detection in dairy products: A review

Tavares

Medeiros

Barbin

2022

Journal of Food Science

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The dairy products sector is an important part of the food industry, and their consumption is expected to grow in the next 10 years. Therefore, the authentication of these products in a faster and precise way is required for the sake of public health. This review proposes the use of near‐infrared techniques for the detection of food fraud in dairy products as they are faster, nondestructive, environmentally friendly, do not require sample preparation, and allow multiconstituent analysis. First, we have described frequent forms of food fraud in dairy products and the application of traditional techniques for their detection, highlighting gaps and counterproductive characteristics for the actual global food chain, as longer sample preparation time and use of reagents. Then, the application of near‐infrared spectroscopy and hyperspectral imaging for the detection of food fraud mainly in cheese, butter, and yogurt are described. As these techniques depend on model development, the coverage of different dairy products by the literature will promote the identification of food fraud in a faster and reliable way.

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“…Contemporarily, the most commonly applied methods that allow high-precision detection of a non-labeled addition of extrinsic fat include chromatographic methods. They may be used to determine the whole spectrum of fatty acids and contribution of individual acids in the finished product (Nogala-Kałucka et al, 2008;Ulberth, 2003;Stołyhwo and Rutkowska, 2007). A reference method is the triacylglycerols assay (Destaillats et al, 2006;Stołyhwo and Rutkowska, 2007).…”

Section: Introductionmentioning

confidence: 99%