Table of Content

30 June 2013, Volume 36 Issue 3

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Processing Technology

Development of Cereal Yogurt Fortified with Mango

ZHANG Wei-li, WU Bo-bo

2013, 36(3):  1-4.  DOI: 10.15922/j.cnki.jdst.2013.03.001

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In this paper, we use a three-level orthogonal array design to optimize fermentation conditions for the development of a cereal yogurt fortified with mango pulp. The results showed that yogurt which was evaluated to have a tender and smooth texture and a unique refreshing flavor was produced by addition of 8% of sugar, 2.5% of cereal flour, 0.15% of gelatin, 0.40% of modified starch and 0.15% of pectin to raw milk, inoculation of 250 DCU/t of DVS lactic acid bacteria and fermentation at 42.5 ℃ for 5 h followed by addition of 10% of mango and cooling with stirring.

Analysis & Detection

Fatty Acid Composition of Infant Milk Powder

DING Hong-mei, ZHANG Xia, ZHU Yun, CHEN Gang

2013, 36(3):  5-8.  DOI: 10.15922/j.cnki.jdst.2013.03.002

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A gas chromatography method with hydrogen flame ionization detection was proposed to analyze the fatty acid composition of infant milk powder by temperature-programmed heating. Samples were hydrolyzed with hydrochloric acid and extracted with ether-ethanol-petroleum ether (1:1:1, V/V) for lipids. The extracted lipids were reacted with potassium hydroxide in methanol prior to being analyzed by gas chromatography. The method showed good figures of merit. The average recoveries for mixed standards of seven fatty acids in infant formulas for three different age groups spiked at three levels were 86.4%– 103.9%, and the precision of the method was 0.91%–3.82% (RSD, n=6). In addition, this method exhibited a high sensitivity and a limit of detection of 0.1 mg/100 g. Compared with the national standard method, it required more simple and rapid sample pretreatment and easier operation while providing excellent reproducibility, thus being suitable for primary laboratories.

Determination of Parabens and Natamycin in Dairy Products by HPLC

WAN Peng, ZHAO Zhen, LI Cui-zhi, SHAO Jian-bo, WANG Yun-xia, LIU Chun-xia

2013, 36(3):  9-11.  DOI: 10.15922/j.cnki.jdst.2013.03.003

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A method for determining parabens and natamycin in dairy products by HPLC is described. Samples were extracted with methanol and separated on a C18 column with methanol-acetic acid solution as mobile phase. UV detection was performed at 256 nm and 305 nm. Complete separation of pimaricin and four parabens, methyl 4-hydroxybenzoate, ethyl 4-hydroxybenzoate, propyl 4-hydroxybenzoate and butyl 4-hydroxybenzoate was achieved within 35 min. Under optimized conditions, the linear ranges for the food antiseptics was 1–100 mg/kg with a correlation coefficient greater than 0.9990, and their average recovery rates from blank real samples spiked at three different levels was between 83.7% and 103%. This method was simple, rapid and accurate.

Cross-Sectional Investigation of Nutritional Labeling of Baby Formula in Yangzhou

TIAN Jing-ruo，SONG Ling-ling，TAN Tian-tian，SUN Xi-shi，REN Jiao，ZHANG Chang-jiang，XU Ke-jian，CUI Gui-you

2013, 36(3):  12-15.  DOI: 10.15922/j.cnki.jdst.2013.03.004

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Objective: To investigate the current status and problems of nutritional labeling of baby formula in Yangzhou so as to provide a scientific basis for improving nutritional labeling of baby formula. Methods: According to the Regulations for Food Nutrition Labeling, the National Food Safety Standard: Infant Formula, the National Food Safety Standard: Older Infants and Young Children Formula and the General Standard for the Labeling of Prepackaged Food, a survey was made to investigate the current status of nutritional labeling of baby formula marketed in the city of Yangzhou, Jiangsu province. Results: Of 180 baby formula investigated, 100.0% showed nutritional labeling, 82.8% were labeled with product standard codes, and 100.0% indicated energy and the contents of protein, fat, carbohydrate and sodium. There was no consensus on division of baby formula over age groups. Conclusion: The nutritional labeling of baby formula in Yangzhou is quite good, but some problems still exist.

Reviews

Research Progress on the Stability of Goat Milk and Products

SHI Yong-cui, LIU Chang, XU Xiao-dan, WANG Cun-fang

2013, 36(3):  16-34.  DOI: 10.15922/j.cnki.jdst.2013.03.005

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This paper provides a systematic review of the thermal stability, alcohol stability and coagulation properties of goat milk and factors that influence the stability of goat milk products (milk powder and yogurt). It has been reported that temperature, pH and ion concentration have significant impact on the stability of goat milk. The thermal stability of goat milk declines considerably as the heating temperature increases from 120 to 140 ℃, and the alcohol stability decreases noticeably with increasing temperature from 30 to 80 ℃. Goat milk has the best thermal stability at pH 6.7. The alcohol stability of goat milk becomes better with increasing pH from 6.4 to 7.2. The thermal and alcohol stability of goat milk are similarly affected by Ca2+ in a negative manner. The storage stability of goat milk products can be enhanced by reducing water activity. Increasing casein and whey protein decreases the titratable acidity, viscosity and water holding capacity of goat milk yogurt during storage. Moreover, its stability is also affected by stablizers and temperature.

Protein Composition and Characteristics of Yak Milk

LIU Dong, HUANG Yu-jun, ZHAO Hai-qing, GU Rui-xia

2013, 36(3):  20-23.  DOI: 10.15922/j.cnki.jdst.2013.03.006

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Yak milk is a rare source of milk with high nutritional value and is richer in protein than cow milk. This paper reviews the protein composition and nutritional and functional properties of yak milk as well as minor bioactive proteins and their functionalities aiming to provide useful guidelines for further research and development of yak milk.

Recent Progress on Analytical Techniques for Estrogen Residue in Milk

LI Long-fei, ZHAO Xiao-lei, HE Jin-xing

2013, 36(3):  24-27.  DOI: 10.15922/j.cnki.jdst.2013.03.007

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In recently years, estrogen, as a steroid hormone, has been intensively investigated due to its potential hazards to humans and animal endocrine systems. Milk occupies a considerable position in people’s daily diet. However, growing amounts of estrogen residue in commercial milk products have been reported recently. This paper presents the source and harm of estrogens in milk and reviews methods and recent advances for detecting estrogen residue.

Research Status and Progress on Analytical Techniques for Protein in Milk and Dairy Products

HOU Xiang-chang, DONG Hao, LUO Dong-hui, LUO Hai-ying, XIAN Yan-ping, GUO Xin-dong

2013, 36(3):  28-31.  DOI: 10.15922/j.cnki.jdst.2013.03.008

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In this paper, we reports on the recent progress and a comparison of analytical techniques for protein in milk and dairy products. This paper may be helpful to select appropriate techniques for protein analysis of different samples.

Integration of Dairy Industry in Central China-Taking Hubei Province as an Example

LI Ning, DAI Yi-gang

2013, 36(3):  32-34.  DOI: 10.15922/j.cnki.jdst.2013.03.009

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Integration of dairy industry plays an important role in promoting its development and modernization. At present, the poor foundation and low level of dairy industry are severely hindering its rapid and healthy development. This paper highlights the necessity of dairy industry integration across central China. Moreover, we put forward suggestions on improving dairy industry integration by constant modifications of the production mode, strengthened regulation and oversight of the industry, improved scientific dairy farming, intensified understanding of dairy industry integration, establishment of dairy farmers’ organizations and formation of a contractual mode for raw milk purchase.

Proposals on Constructing National Milk and Milk Products Safety Standard System Based on ISO Standards

XU Ye, LI Jiang-hua, XU Ran, WANG Zhi-gang, ZHENG Feng-tian

2013, 36(3):  35-40.  DOI: 10.15922/j.cnki.jdst.2013.03.010

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There is a considerable gap between China and other big countries which have large dairy products consumption in the development and implementation of milk and dairy products standards. This article analyzes the constitution, current situation and features of ISO (International Standardization Organization) standards of milk and dairy products. Moreover, a comparison of China’s milk and dairy products standard system with ISO’s is described.