Increased thermal tolerance in Cronobacter sakazakii strains in reconstituted milk powder due to cross protection by physiological stresses

2020 ◽  
Vol 40 (4) ◽  
Author(s):  
Rajni Chauhan ◽  
Saurabh Bansal ◽  
Wamik Azmi ◽  
Gunjan Goel
Keyword(s):  
Thermal Tolerance ◽  
Milk Powder ◽  
Cross Protection ◽  
Cronobacter Sakazakii ◽  
Reconstituted Milk

scholarly journals Caco-2 Invasion by Cronobacter sakazakii and Salmonella enterica Exposed to Drying and Heat Treatments in Dried State in Milk Powder

2017 ◽  
Vol 8 ◽  
Author(s):  
Emilie Lang ◽  
Stéphane Guyot ◽  
Pablo Alvarez-Martin ◽  
Jean-Marie Perrier-Cornet ◽  
Patrick Gervais
Keyword(s):  
Salmonella Enterica ◽  
Milk Powder ◽  
Heat Treatments ◽  
Cronobacter Sakazakii

scholarly journals Comparison of Microbial Receptor Assay and Liquid Chromatography for Determination of Penicillin G and Amoxicillin in Milk Powder

2002 ◽  
Vol 85 (3) ◽  
pp. 546-550 ◽  
Author(s):  
Kevin L Anderson ◽  
Roberta L Lyman ◽  
Wlliam A Moats ◽  
Arthur P Hansen ◽  
John E Rushing
Keyword(s):  
Liquid Chromatography ◽  
Milk Powder ◽  
Penicillin G ◽  
Beta Lactam ◽  
Receptor Assay ◽  
Significant Difference ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Reconstituted Milk

Abstract A microbial receptor assay (Charm II Tablet Beta-Lactam Test) and liquid chromatography (LC) were compared for determination of penicillin G (PG) and amoxicillin (AMOX) in reconstituted milk powder. Nonfat dry milk and whole dry milk were reconstituted (10%, w/v) to concentrations of 0, 2.5, 5, 7.5, and 10 ppb PG; nonfat dry milk was reconstituted (10%, w/v) to 0, 7.5, 10, and 15 ppb AMOX. Reconstituted samples were analyzed blindly by each method. Concentrations determined by both methods demonstrated good agreement. A significant difference between methods (p ≤ 0.05) was observed only for 7.5 ppb PG in defatted dry milk. Significant differences were not observed between known concentrations and concentrations determined by the Charm II assay for PG or AMOX in defatted dry milk and PG in whole dry milk. Results by LC showed significant differences (p ≤ 0.05) between known and measured concentrations at 10 ppb PG in both milks and 0 ppb AMOX in defatted dry milk. These results suggest that both the microbial receptor assay and LC may be useful for determination of PG and AMOX near safe level and tolerance, respectively, in reconstituted milk powder.

CHARACTERIZATION OF RECONSTITUTED MILK POWDER BY ULTRASOUND SPECTROSCOPY

2006 ◽  
Vol 29 (4) ◽  
pp. 405-418 ◽  
Author(s):  
STEFAN MEYER ◽  
VIJAYA S. RAJENDRAM ◽  
MALCOLM J.W. POVEY
Keyword(s):  
Milk Powder ◽  
Reconstituted Milk

Defining Optimal Conditions for Making Cottage Cheese from Reconstituted Milk Powder

1983 ◽  
Vol 46 (8) ◽  
pp. 686-689 ◽  
Author(s):  
C. H. WHITE ◽  
J. M. RYAN
Keyword(s):  
Pilot Plant ◽  
Setting Time ◽  
Milk Powder ◽  
Skim Milk ◽  
Cottage Cheese ◽  
Quality Factors ◽  
Total Solids ◽  
Holding Period ◽  
Reconstituted Milk ◽  
Pilot Plant Study

Cottage cheese was manufactured from milk powder reconstituted at solids levels ranging from 8.0 to 20%. The reconstituted cheese milk was held at 6°C for four time periods (0, 12, 24 and 36 h), followed by inoculation with 1 % bulk lactic starter. Values determined were yields expressed in three different ways and total solids. The study was first conducted in the laboratory using 3-L containers for each treatment effect. This was to be used as a screening technique with the optimal results then being tested under pilot plant conditions. The 0-hold resulted in a shorter setting time than any of the other hold periods. The four optimal solids levels obtained in the laboratory study were determined on the basis of moisture characteristics, yield, cost and setting time. Those solids levels evaluated in the pilot plant study were 10.5, 12, 13 and 15%. Two hold times were selected for the pilot plant study, with those being a 0-hold and a 12-h hold at 4.4°C. All results were compared to two controls, a non-fortified (9.0% total solids) and a fortified (10.5% total solids) skim milk. Cost comparisons at the various levels were made. Over all conditions of this study, cottage cheese made from 10.5% reconstituted non-fat-dry milk with a 0-hold appeared to be best as measured by moisture control, set time, cost, adjusted yield and appearance of curd at varying stages. In the pilot plant study, there was no significant (P<0.05) difference in any measurable parameter between the 0- and 12-h holding period. There was very little difference between the 10.5 and 12.0% cheese, except for price (12% cheese would cost 2 to 3% more per pound of dry curd than 10.5% cheese) and appearance of the curd (10.5% curd was slightly less matted with fewer “fines”). Work is presently underway to study creaming factors of this cheese. The two control cheeses were approximately the same as the 10.5% reconstituted skim milk cheese with regard to quality factors but were cheaper (about 10¢/.454 kg dry curd).

scholarly journals Effect of level of egg content on the quality of pudding using reconstituted milk

2018 ◽  
Vol 47 (2) ◽  
pp. 92-97
Author(s):  
MA Khatun ◽  
MN Islam ◽  
MA Islam
Keyword(s):  
Chemical Analysis ◽  
Nutritive Value ◽  
Milk Powder ◽  
Whole Milk ◽  
Different Types ◽  
Organoleptic Score ◽  
Reconstituted Milk ◽  
Physical And Chemical ◽  
Whole Milk Powder

The study was conducted to analyze the physical and chemical parameters of manufactured pudding and to recommend acceptable level of eggs for the manufacture of pudding. Reconstituted milk was prepared by using the instructions given on the packet of whole milk powder. The prepared reconstituted milk was divided into three parts and three different types of puddings were prepared by using 2 eggs, 3 eggs and 4 eggs with reconstituted milk. Amount of milk, sugar and corn flour level was same in all three types. The puddings were designated as A (2 eggs), B (3 eggs) and C (4 eggs) types. Prepared pudding samples were subjected to physical and chemical analysis to monitor their quality. Physical properties (smell, color, consistency and texture) showed pudding that contained 3 eggs obtained the best score (89.13±3.77) from the judges. From chemical analysis, it was observed that 4 eggs containing pudding showed the highest nutritive value as compared to control and other group but organoleptic score was highest for 3 eggs containing pudding. Bang. J. Anim. Sci. 2018. 47 (2):92-97

scholarly journals Occurrence and molecular characterization of different virulence-associated genes of Cronobacter sakazakii isolates from some foods and dust samples

2018 ◽  
Vol 48 (8) ◽  
Author(s):  
Ülkü Demirci ◽  
İsmail Hakkı Tekiner ◽  
Burcu Çakmak ◽  
Haydar Özpınar
Keyword(s):  
Real Time ◽  
Food Production ◽  
Virulence Genes ◽  
Milk Powder ◽  
Rice Flour ◽  
Infants And Children ◽  
Cronobacter Sakazakii ◽  
Allowable Limit ◽  
Test Kit ◽  
Production Environments

ABSTRACT: Among the Cronobacter genus, Cronobacter sakazakii is the most common species posing a severe health risk for newborns, infants and children. Some infant formulas, cereal-based foods, and food production environments may be the potential reservoirs of C. sakazakii. This pathogen possesses different virulence factors encoded by different virulence genes. Therefore, characterizing these genes is important for distinguishing pathogenic strains from nonpathogenic ones. The objective of this study was to characterize some virulence genes [OmpA, OmpX, zpx, and Cpa] by real-time polymerase chain reaction (PCR) in C. sakazakii isolates from a total of 120 samples (20 each of milk powder, starch, rice flour, semolina, infant formula and dust samples from food production environments). Overall, 13 isolates (7 from milk powder, 2 rice flour, 1 semolina, and 3 dust) were cultured, identified by bioMérieux API® 20E test kit, and then subjected to real-time PCR application for screening the target virulence-associated genes. Our results showed that all of 13 isolates were positive for the virulence genes OmpA, OmpX, zpx, and Cpa. In summary, our study revealed that some of the analyzed foods and environmental samples were contaminated with pathogenic C. sakazakii with its virulence-associated markers, far above the allowable limit; and therefore, this level of contamination may pose a severe health threat for newborns, infants, and children.

Effects of Milk Composition Proportioning on the Texture Properties of Rennet Gels Produced by Reconstituted Milk Powder

2011 ◽  
Vol 396-398 ◽  
pp. 1652-1656
Author(s):  
Wei Jun Wang ◽  
Lan Wei Zhang ◽  
Yan Hua Li ◽  
Xue Han ◽  
Rong Bo Fan ◽  
...  
Keyword(s):  
Apparent Viscosity ◽  
Milk Fat ◽  
Milk Powder ◽  
Principal Component ◽  
Raw Milk ◽  
Milk Composition ◽  
Water Holding Capacity ◽  
Texture Properties ◽  
Reconstituted Milk ◽  
Water Holding

The texture properties of rennet gels made with different concentrations of milk fat and protein were investigated. The textural variables, water-holding capacity and apparent viscosity of rennet gels were closely correlated with the reduced fat ratio in the reconstituted milk powder. The demonstrable difference in textural variables was found using the principal component analysis. The apparent viscosity of these gels significantly decreased and the water-holding capacity showed less change compared to the rennet gel made with raw milk. Totally, the gel produced by reconstituted milk powder had less hardness and adhesive, low gumminess, chewiness and viscosity, and more cohesiveness.

scholarly journals Cellular Injuries in Cronobacter sakazakii CIP 103183T and Salmonella enterica Exposed to Drying and Subsequent Heat Treatment in Milk Powder

2018 ◽  
Vol 9 ◽  
Author(s):  
Emilie Lang ◽  
Stéphane Guyot ◽  
Caroline Peltier ◽  
Pablo Alvarez-Martin ◽  
Jean-Marie Perrier-Cornet ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Salmonella Enterica ◽  
Milk Powder ◽  
Subsequent Heat Treatment ◽  
Cronobacter Sakazakii

Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk

2009 ◽  
Vol 76 (3) ◽  
pp. 349-355 ◽  
Author(s):  
Zafir Gaygadzhiev ◽  
Arthur Hill ◽  
Milena Corredig
Keyword(s):  
Elastic Modulus ◽  
Milk Fat ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Tween 20 ◽  
Gel Structure ◽  
Ionic Equilibrium ◽  
Fat Globules ◽  
Reconstituted Milk

Rheological and microstructural properties of rennet-induced milk gels containing different fat globules were studied. Recombined milks were prepared by mixing reconstituted low-heat skim milk powder and anhydrous milk fat emulsified with reconstituted skim milk powder (SMP), sodium caseinate (NaCas), whey protein isolate (WPI) or Tween 20. Final elastic modulus of the rennet gels containing WPI- or Tween 20-stabilized fat globules showed significantly lower values compared with those prepared with SMP-emulsified fat globules. SMP-stabilized fat globules interacted with the continuous casein network reinforcing the gel structure. Confocal micrographs supported the rheological data revealing that gels containing SMP-stabilized fat globules formed a tighter network relative to other treatments. Microscopy images also showed some degree of droplet flocculation in the case of gels containing WPI- or Tween 20-stabilized fat globules, and this was most likely the cause of the increase of elastic modulus of these systems. Contrary to reports for acid-induced casein gels, NaCas-stabilized fat globules hindered the formation of rennet gels. These results illustrate that rennet gel structure is affected by droplet-droplet and droplet-casein interactions, which in turn are determined by the composition of the oil-water interface as well as the ionic equilibrium in the reconstituted milk gels.

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