Table of Content

30 June 2014, Volume 37 Issue 3

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Processing Technology

Optimization of the Manufacturing Process for a Brown Beverage Fermented by Lactic Acid Bacteria

SHAO Shi-feng, LIU Yang, TI Wei-gang

2014, 37(3):  1-4.  DOI: 10.15922/j.cnki.jdst.2014.03.001

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The Maillard reaction products (MRPs) from skim milk powder and glucose under thermal conditions were fermented by inoculating Lactobacillus casei for a long period of time. After addition of white granulated sugar, stabilizer and sour agent, a brown beverage was made from the fermented MRPs. The thermal sterilization conditions before fermentation, stabilizer composition and sugar-to-acid ratio were optimized to obtain improved stability and strong flavor. The optimal sterilization conditions were found to be 115℃ for 15 min. The optimal stabilizer consisted of 0.10% CMC, 0.05% propylene glycol alginate (PGA) and 0.15% pectin, and a sugar-to-acid ratio of 9% at pH 4.0 proved optimal.

Analysis & Detection

Investigation of the Contents of the Fat-Soluble Vitamins A, D and E in Human Milk from Hohhot

FANG Fang, LI Ting, LI Yan-jie, LIU Biao, YE Wen-hui

2014, 37(3):  5-7.  DOI: 10.15922/j.cnki.jdst.2014.03.002

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This investigation determined the contents of the fat-soluble vitamins A, D and E in human milk samples collected from Hohhot, the capital of North China’s Inner Mongolia region, and analyzed the changing patterns of these vitamins during the lactation period. Nutritional evaluation of maternal breast milk with respect to these fat-soluble vitamins was conducted by the Chinese dietary reference intake (DRI) with the aim of guiding the development of milk powder products for infants. The results showed that the contents of VA and VE were 0.11 and 0.93 mg/100 mL in colostrum, and 0.05 and 0.29 mg/100 mL in mature milk, respectively, while VD content was too low to be detected in colostrum and mature milk. VA and VE contents tended to decline with prolonged lactation. Moreover, it was found that VA was relatively abundant in breast milk from Hohhot, which could meet infants’ nutritional requirements. However, breast milk could not meet VD and VE requirements for infants. As a result, dietary fortification and supplementation of VD and VE are needed for breastfed infants.

Quick Determination of 20 Anabolic Hormones in Milk and Milk Powder by LC-MS-MS

CAI Wei-hong, HE Min-heng, LI Xiu-ying, HUANG Jin-feng, DU Wei-feng, LI Pei-si, XIAN Yan-ping, HOU Xiang-chang, GUO Xin-dong

2014, 37(3):  8-12.  DOI: 10.15922/j.cnki.jdst.2014.03.003

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A quick confirmative method for the determination of residual amounts of 11 anabolic hormones and 9 agonists in milk and milk powder by liquid chromatography-tandem mass spectrometry (LC-MS-MS) was developed. Samples were extracted with acetonitrile containing 0.1% formic acid by volume. After lipid removal by liquid-liquid extraction with n-hexane, the purification of the extract was carried out on an Oasis HLB cartridge by solid-phase extraction. The analytes were separated on a C8 column employing a mobile phase composed of a mixture of methanol with 0.1% formic acid and 0.1% formic for gradient elution. The tandem mass spectral acquisition was done in the positive electrospray ionization mode utilizing multiple reaction monitoring. External standard method was applied for quantization. The results indicated that the limits of quantification (LOQs, RSN = 10) for 20 target compounds ranged from 0.1 to 1.0 μg/kg, and the linear range was 0.05–50 μg/L with correlation coefficients larger than 0.996. The average recoveries at different spiked concentration levels ranged from 52.8% to 97.4% with RSD of 2.8%–9.6% (n = 6). The proposed method has been applied for the rapid determination of real samples of milk and milk powder with simple operation and accurate results.

HPLC Determination of Phosphatidylserine in Milk Powder

YUE Hong, ZHAO Zheng, GAO Min, LÜ Hai-yan, LIU Li-jun, LI Cui-zhi

2014, 37(3):  13-15.  DOI: 10.15922/j.cnki.jdst.2014.03.004

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A method for the determination of phosphatidylserine in milk powder by High performance liquid chromatography with evaporative light scattering detection（HPLC-ELSD）was developed. Samples were extracted with a mixture of chloroform and methanol. Chromatographic separation was performed on a Diol column by gradient elution using a binary mobile phase system consisting of hexane- isopropanol-acetic acid triethylamine and isopropanol-water-acetic acid-triethylamine. The recoveries of phosphatidylserine in milk powder at spiked levels between 50 and 150 mg/100 g were greater than 85%, and the limit of quantification was 30 mg/100 g. The proposed method has the advantages of accuracy,

Determination of Lutein in Dairy Products by HPLC

ZHAO Zhen, GAO Min, WAN Peng, LÜ Hai-yan, CHEN Jing, LI Cui-zhi

2014, 37(3):  16-18.  DOI: 10.15922/j.cnki.jdst.2014.03.005

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A method for determining lutein in dairy products by HPLC is described. Samples were extracted with acetone and separated with a mobile phase made up of methanol and methyltert-butyl ether. The analysis was performed by UV detection at 445 nm, and the external standard method was used for quantification. This method has good accuracy and precision. The spiked recoveries in milk and milk powder ranged from 86.9% to 101.2% with a relative standard deviation of 2.56% to 4.05%. The detection limit was 0.02 mg/kg, and a linear range of 0.02 to 4 mg/kg was obtained.

Reviews

A Review on Recent Progress in Enzymatic Modification of Cheese

LIU Jin-long, CHEN Shu-xing, ZHANG Min, REN Fa-zheng

2014, 37(3):  19-22.  DOI: 10.15922/j.cnki.jdst.2014.03.006

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Enzymatically modified cheese (EMC) is a kind of food ingredient with strong cheese flavor, produced by enzymatic hydrolysis of natural cheese at different ripening stages. As a kind of concentrated cheese flavor substance, EMC is being increasingly widely used to satisfy consumer demands in the food industry. This paper provides a systematic review on the recent progress in the research and development of EMC with respect to the production process, quality evaluation and flavor improvement. Furthermore, prospects and directions for its future development in China are presented.

Recent Advances in the Deodorization of Goat Milk and Related Products and Current Market Situation

LOU Xin-man, LI Yu, SHI Yong-cui, WANG Cun-fang

2014, 37(3):  23-26.  DOI: 10.15922/j.cnki.jdst.2014.03.007

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As cow milk quality and safety problems appeared frequently in recent years, goat milk has gained more attention from scholars and consumers and has been increasingly accepted by consumers for its high nutritional value. This article reviews the nutritional and health advantages and deodorization of goat milk, and explores the market prospects for goat milk and related products.

Analysis of Environmental Risk Factors for the Milk Production Performance of Dairy Cows

LI Ning

2014, 37(3):  27-30.  DOI: 10.15922/j.cnki.jdst.2014.03.008

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Some environmental factors affect the milk yield, development and reproduction of dairy cows. In order to increase the economic benefits of milk production and reduce potential risks, it is necessary to find and avoid environmental risk factors. This paper analyzes the effects of drinking water temperature, humidity, light and noise on milk production. Controlling drinking water temperature, temperature of maternal milk for calves, cowshed temperature and humidity and other environmental sanitation conditions, regulating light illumination time and avoiding noise are helpful to increase milk yield, disease resistance, feed utilization rate, reproductive performance. In conclusion, regulation of environmental conditions can reduce risks in milk production, increase the milk production performance of cows, and enhance the economic benefits of milk farmers.

Recent Advances in Analytical Techniques for Fructooligosaccharides in Foods

LI Xiu-ying, HUANG Jin-feng, XIAN Yan-ping, HOU Xiang-chang, LIN Sen-yu, GUO Xin-dong

2014, 37(3):  31-34.  DOI: 10.15922/j.cnki.jdst.2014.03.009

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Fructooligosaccharides (FOS) have multiple physiological functions. As the range of their application in the food industry as a novel food additive has been increasingly broadened, it is necessary to monitor added FOS in foods by means of modern analytical approaches. This paper reviews several analytical techniques that have been recently developed to determine FOS in foods, including high performance liquid chromatography, ion chromatography, matrix-assisted laser desorption ionization-mass spectrometry and gas chromatography-mass spectrometry. The advantages and disadvantages of these techniques are summarized to provide valuable references for efficient and rapid determination of FOS in foods.