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International Journal of Dairy Science最新文献

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Detection of Milk Fat Adulteration in Commercial Butter and Sour Cream 商业黄油和酸奶油中乳脂掺混的检测
Q2 Agricultural and Biological Sciences Pub Date : 2021-01-15 DOI: 10.3923/IJDS.2021.18.28
Nurseitova, G. Konuspayeva, A. Zhakupbekova, F. Amutova, A. Omarova, A. Kondybayev, G. A. Bayandy, N. Akhmetsadykov, B. Faye
Background and Objective: Adulteration of dairy products by substitution of milk fat by vegetable oil is common in the Eurasian Economic Union. The objective of the paper is to investigate the potential adulteration of the fat and to test the more convenient methods of detection, i.e., determination of fatty acids or sterols profiles in commercial butter and cream. Materials and Methods: Ten samples of commercial butter and 8 samples of commercial sour cream were collected on the national market of Kazakhstan. The analyses involved the original sour cream and butter without any modification (deep-freezing) and were achieved within the shelf-life period. The fatty acid composition was analyzed by GS-FID and Sterol fractions were analyzed by GS-MS. Statistical analysis was achieved by principal components analysis (PCA), Pearson types, Kruskal-Wallis test. Results: Sixty percent of the butter samples contained traces of phytosterols and one sample contained up to 78% $-sitosterol. In sour cream samples, only three contained 100% cholesterol while two contained more than 60% sitosterol. The detection of fat adulteration by analyzing the fatty acids patterns is convenient in case of massive substitution of milk fat, but a discrete substitution does not modify the fatty acids profiles leading to misinterpretation. Conclusion: The results exhort to give preference to sterol profile determination as an official method to detect fat adulteration in dairy products. This is even more important as the current standard used in Central Asia based on some fatty acids ratios can lead to incorrect conclusions.
背景和目的:在欧亚经济联盟,用植物油代替乳脂对乳制品进行掺假是很常见的。本文的目的是调查脂肪的潜在掺假,并测试更方便的检测方法,即测定商业黄油和奶油中的脂肪酸或甾醇含量。材料和方法:在哈萨克斯坦国家市场上采集了10份商业黄油样品和8份商业酸奶油样品。分析涉及未经任何修改(深度冷冻)的原始酸奶油和黄油,并在保质期内完成。脂肪酸组成通过GS-FID分析,甾醇组分通过GS-MS分析。采用主成分分析(PCA)、Pearson型、Kruskal-Wallis检验进行统计分析。结果:60%的黄油样品含有微量植物甾醇,其中一个样品含有高达78%的谷甾醇。在酸奶油样品中,只有三个含有100%的胆固醇,而两个含有超过60%的谷甾醇。在牛奶脂肪大量替代的情况下,通过分析脂肪酸模式来检测脂肪掺假是很方便的,但离散替代不会改变导致误解的脂肪酸图谱。结论:研究结果表明,应优先将甾醇含量测定作为检测乳制品中脂肪掺假的官方方法。这一点更为重要,因为中亚目前使用的基于某些脂肪酸比例的标准可能会导致错误的结论。
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引用次数: 6
Functional Properties and in vitro Bio-Accessibility Attributes of Light Ice Cream Incorporated with Purple Rice Bran 紫米糠轻冰淇淋的功能特性及体外生物可及性
Q2 Agricultural and Biological Sciences Pub Date : 2020-12-15 DOI: 10.3923/IJDS.2021.1.10
M. El-Said, Tamer M. El-Mess, H. Salama
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引用次数: 3
Bioaccessibility of Encapsulated Mango Peel Phenolic Extract and its Application in Milk Beverage 芒果皮酚提取物的生物可及性及其在乳饮料中的应用
Q2 Agricultural and Biological Sciences Pub Date : 2020-12-15 DOI: 10.3923/IJDS.2021.29.40
Tamer M. El-Mess, M. El-Said, H. Salama, Dina Mostafa Mo, G. Ros
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引用次数: 11
Chemical and Nutritional Evaluation of Novel White Soft Cheese Prepared by Nano-Fortified Interesterified Olein: Stearin Vegetable Butter 纳米强化脂质蔬菜黄油制备新型白软奶酪的化学和营养评价
Q2 Agricultural and Biological Sciences Pub Date : 2020-09-15 DOI: 10.3923/IJDS.2020.161.168
Youssef El-Shattor, S. Aly, G. Abo-Elwafa, Seham S Kassem, Ibrahim H. Badaw, W. Bahgaat, M. Foda
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引用次数: 0
Risk Profile of Some Food Safety Hazards Associated with Ice-cream Sold in Egypt 埃及销售的冰淇淋存在的一些食品安全隐患的风险简介
Q2 Agricultural and Biological Sciences Pub Date : 2020-06-15 DOI: 10.3923/ijds.2020.123.133
A. Gadallah, Abdel-Hay M. Abou Zied, K. Fahim
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引用次数: 6
Ameliorative Role of Ashwagandha/Probiotics Fortified Yogurt against AlCl3 Toxicity in Rats Ashwagandha/益生菌强化酸奶对大鼠AlCl3毒性的改善作用
Q2 Agricultural and Biological Sciences Pub Date : 2020-06-15 DOI: 10.3923/ijds.2020.169.181
M. Mustafa, M. Ashry, H. Salama, Samy M. Abdelha, L. Hassan, Khaled G. Abdel-Wahh
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引用次数: 7
Yeast Biomass Production from Milk Permeate with Enrichment Application of Dairy Animal’s Diets 乳渗透物生产酵母生物质及其在奶牛日粮中的富集应用
Q2 Agricultural and Biological Sciences Pub Date : 2020-06-15 DOI: 10.3923/ijds.2020.134.141
H. Murad, Ebtesam Naeim Hoss, Samy M. Abd Elh, Asmaa G. Abu-El, Monera Omar Zahra, H. Azzaz
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引用次数: 1
Physical Properties and Microstructure of Ice Cream Supplemented With Minor Components of Wheat Germ Oil 添加少量小麦胚芽油的冰淇淋的物理性能和微观结构
Q2 Agricultural and Biological Sciences Pub Date : 2020-06-15 DOI: 10.3923/ijds.2020.189.199
Sameh S. El-Hada, Natali A. Tikhomi, Antonina A. Tvorogo, Tatiana V. Shobanova, Mahmoud Abd El-Azi
{"title":"Physical Properties and Microstructure of Ice Cream Supplemented With Minor Components of Wheat Germ Oil","authors":"Sameh S. El-Hada, Natali A. Tikhomi, Antonina A. Tvorogo, Tatiana V. Shobanova, Mahmoud Abd El-Azi","doi":"10.3923/ijds.2020.189.199","DOIUrl":"https://doi.org/10.3923/ijds.2020.189.199","url":null,"abstract":"","PeriodicalId":35398,"journal":{"name":"International Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48871358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Better Understanding of Important Aspects Associated with Vaccines Development for Controlling Viral Diseases in Animals 更好地理解与控制动物病毒性疾病的疫苗开发相关的重要方面
Q2 Agricultural and Biological Sciences Pub Date : 2020-06-15 DOI: 10.3923/ijds.2020.114.122
Khaled A. Abdelrahma, A. Ghazy, E. B. Ata
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引用次数: 5
Embryo Transfer for Dissemination of κ-casein BB Genotype and Improvement of Milk Clotting Properties κ-酪蛋白BB基因型的胚胎移植及凝乳性能的改善
Q2 Agricultural and Biological Sciences Pub Date : 2020-06-15 DOI: 10.3923/ijds.2020.182.188
Giuliana Dell rsquo, D. Bolognini, E. Iacono, B. Merlo
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引用次数: 0
期刊
International Journal of Dairy Science
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