Co-encapsulation of multivitamins in micro & nano-sized starch, target release, capsule characterization and interaction studies.

This study aims to protect sensitive vitamins D, E, B1 and B2 by co-encapsulation in micro and nanoparticles of water chestnut starch for synergistic effects. The encapsulation efficiency, particle size, thermal properties and molecular configuration & interactions studies were analysed. The nano-sized starch with a particle size of 362 nm showed better encapsulation potential than micro-sized starch having an average particle size of 3.47 µm. The encapsulation efficiency was found to be 35 %, 81.17 %, 83.13 %, & 76.07 % and 46.27 %, 89.29 %, 84.91 %, & 77.60 % for vitamin D, E, B1 and B2 in micro and nano-sized starch, respectively. Fluorescence spectroscopy showed higher intensity for non-covalent interactions within the internal matrix of capsules. The FTIR peak at 877 cm-1 belonging to vitamin ring structures was prominent and confirmed the presence of vitamins in encapsulated powders. The nano starch capsules of vitamins showed better thermal stability with low crystallinity than micro starch capsules of vitamins. The study suggests the use of co-encapsulated vitamins in food fortification/supplementation to overcome the issues related to vitamin deficiencies.

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products-Unmelted texture.

The amount of intact casein provided by dairy ingredients is a critical parameter in dairy-based imitation mozzarella cheese (IMC) formulation because it has a significant effect on unmelted textural parameters such as hardness. From a functionality perspective, rennet casein (RCN) is the preferred ingredient. Milk protein concentrate (MPC) and micellar casein concentrate (MCC) cannot provide the required functionality due to the higher steric stability of casein micelle. However, the use of transglutaminase (TGase) has the potential to modify the surface properties of MPC and MCC and may improve their functionality in IMC. The objective of this study was to determine the effect of TGase-treated MPC and MCC powders on the unmelted textural properties of IMC and compare them with IMC made using commercially available RCN. Additionally, we studied the degree of crosslinking by TGase in MPC and MCC retentates using capillary gel electrophoresis. Three lots of MCC and MPC retentate were produced from pasteurized skim milk via microfiltration and ultrafiltration, respectively, and randomly assigned to 1 of 3 treatments: no TGase (control); low TGase: 0.3 units/g of protein; and high TGase: 3.0 units/g of protein, followed by inactivation of enzyme (72°C for 10 min), and spray drying. Each MCC, MPC, and RCN was then used to formulate IMC that was standardized to 21% fat, 1% salt, 48% moisture, and 20% protein. The IMC were manufactured by blending, mixing, and heating ingredients (4.0 kg) in a twin-screw cooker. The capillary gel electrophoresis analysis showed extensive inter- and intramolecular crosslinking. The IMC formulation using the highest TGase level in MCC or MPC did not form an emulsion because of extensive crosslinking. In MPC with a high level of TGase, whey protein and casein crosslinking were observed. In contrast, crosslinking and hydrolysis of proteins were observed in MCC. The IMC made from MCC powder had significantly higher texture profile analysis hardness compared with the corresponding MPC powder. Further, many-to-one (multiple) comparisons using the Dunnett test showed no significant differences between IMC made using RCN and treatment powders in hardness. Our results demonstrated that TGase treatment causes crosslinking hydrolysis of MCC and MPC at higher TGase levels, and MPC and MCC have the potential to be used as ingredients in IMC applications.

Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products-Melt and stretch properties.

Melt and stretch properties in dairy-based imitation mozzarella cheese (IMC) are affected by the amount of intact casein provided by dairy ingredients in the formulation. Rennet casein (RCN) is the preferred ingredient to provide intact casein in a formulation. Ingredients produced using membrane technology, such as milk protein concentrate (MPC) and micellar casein concentrate (MCC), are unable to provide the required functionality. However, the use of transglutaminase (TGase) has potential to modify the physical properties of MPC or MCC and may improve their functionality in IMC. The objective of this study was to determine the effect of TGase-treated MPC and MCC retentates on melt and stretch properties when they are used in IMC and to compare them with IMC made using RCN. The MCC and MPC retentates were produced using 3 different lots of pasteurized skim milk and treated with 3 levels of TGase enzyme: no TGase (control), low TGase: 0.3 units/g of protein, and high TGase: 3.0 units/g of protein. Each of the MCC and MPC treatments was heated to 72°C for 10 min to inactivate TGase and then spray dried. Each MCC, MPC, and RCN powder was then used in an IMC formulation that was standardized to 48% moisture, 21% fat, 20% protein, and 1% salt. The IMC were manufactured in a twin-screw cooker by blending, mixing, and heating various ingredients (4.0 kg). Due to extensive crosslinking, the IMC formulation with the highest TGase level (MCC or MPC) did not form an emulsion. The IMC made from MCC treatments had significantly higher stretchability on pizza compared with their respective MPC treatments. The IMC made from TGase-treated MCC and MPC had significantly lower melt area and significantly higher transition temperature (TT) and stretchability compared with their respective controls. Comparison of IMC made using TGase-treated MCC and MPC to the RCN IMC indicated no difference in TT or texture profile analysis-stretchability; however, the Schreiber melt test area was significantly lower. Our results demonstrated that TGase treatment modifies the melt and stretch characteristics of MCC and MPC in IMC applications, and TGase-treated MPC and MCC can be used to replace RCN in IMC formulations.

Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication.

Ultrasonic technology was applied to release the phenolics bound with starch and protein matrix in order to enhance total phenolic content (TPC) and antioxidant activity (AA) of the sorghum flour. Both the continuous flow and batch ultrasonication were implied with independent variables such as flour to water ratio (FWR), ultrasonication intensity (UI), and ultrasonication time (UT) with an additional variable as flow rate (FR) in continuous flow ultrasonication. All the process variables showed a significant effect on the corresponding ultrasonication process. The optimal conditions for the continuous flow ultrasonication were a FWR of 10% w/v, an UI of 20 W/cm2, an UT of 130 s, and 15 ml/s FR which produced a maximum values of 70.9 mg GAE/100 g dry matter (d.m.) for TPC and 143.9 µmol TE/100 g d.m. for AA. Regarding the batch ultrasonication, the maximum values were 65.6 mg GAE/100 g d.m. and 141.0 µmol TE/100 g d.m. for TPC and AA, respectively at optimum conditions of 10% w/v FWR, 30 W/cm2 UI, and 200 s UT. When comparing with the batch ultrasonication, the continuous flow process saved 35% time and 33% of energy consumption to obtain comparatively higher TPC and AA of the sorghum flour. Ultrasonication improved free phenolic acid content by releasing bound phenolics in the sorghum flour. Impact of various process parameters on specific energy was analyzed during both the processes, and influence of energy on TPC and AA of the sorghum flour was also observed for the batch and continuous flow ultrasonication.

Utilizing pretreatment and fungal incubation to enhance the nutritional value of canola meal.

AIMS: The objective of this study was to determine the optimal pretreatment and fungal strain to reduce glucosinolates (GLS), fibre and residual sugars while increasing the nutritional value of canola meal. METHODS AND RESULTS: Submerged incubation conditions were used to evaluate four pretreatment methods (extrusion, hot water cook, dilute acid and dilute alkali) and three fungal cultures (Aureobasidium pullulans Y-2311-1, Fusarium venenatum NRRL-26139 and Trichoderma reesei NRRL-3653) in hexane-extracted (HE) and cold-pressed (CP) canola meal. CONCLUSIONS: The combination of extrusion pretreatment followed by incubation with T. reesei resulted in the greatest overall improvement to HE canola meal, increasing protein to 51·5%, while reducing NDF, GLS and residual sugars to 18·6%, 17·2 µmol l-1  g-1 and 5% w/w, respectively. Extrusion pretreatment and incubation with F. venenatum performed the best with CP canola meal, resulting in 54·4% protein while reducing NDF, GLS and residual sugars to 11·6%, 6·7 µmol l-1  g-1 and 3·8% w/w respectively. SIGNIFICANCE AND IMPACT OF THE STUDY: The work is significant in that it provides a method of reducing GLS (up to 98%) and neutral detergent fibre (up to 65%) while increasing the protein content (up to 45%) of canola meal. This novel pretreatment and submerged incubation process could be used to produce a canola product with higher nutritional value for livestock consumption.

Sequential extrusion-ozone pretreatment of switchgrass and big bluestem.

Pretreatment is one of the biggest challenges in utilizing lignocellulosic feedstocks to meet the mandatory requirements for biofuels around the world. Earlier researchers evaluated extrusion and ozone pretreatment separately and found that sugar recovery can be improved significantly from 15-20 to 40-75 % for different feedstocks. To further improve sugar recoveries, extrusion-ozone sequential pretreatment was explored. Accordingly, optimal extruded switchgrass (176 °C, 155 rpm, 20 % moisture, and 8 mm) and big bluestem (180 °C, 155 rpm, 20 % moisture, and 8 mm) at 25-75 % moisture content were exposed to an ozone flow rate of 37-365 mg/h for 2.5 to 10 min. Pretreated samples were then subjected to enzymatic hydrolysis to determine sugar recovery. Statistical analyses confirmed significant effects of the independent variables and their interactions on sugar recoveries for both feedstocks. Maximum glucose, xylose, and total sugar recovery of 66.4, 82.3, and 70.4 %, respectively, were obtained when a low-moisture (25 %) extruded switchgrass was ozonated for 2.5 min at a flow rate of 37 mg/h. Respectively, this represents increases of 3.42, 5.01, and 3.42 times that of the control. When big bluestem at 25 % moisture was extruded and then ozonated for 2.5 min at a flow rate of 365 mg/h, resulting glucose, xylose, and total sugar recoveries of 90.8, 92.2, and 87.5 %, respectively, were obtained. These represent increases of 4.5, 2.7, and 3.9 times than that of the control. It is also noteworthy that furfural and hydroxymethyl furfural were not detected in any of the pretreatments, and only low levels (0.14-0.18 g/l) of acetic acid were measured. The results show that sequential pretreatment using extrusion and ozone is an efficient way to improve sugar recovery from herbaceous biomass feedstocks.

Sequential extrusion-microwave pretreatment of switchgrass and big bluestem.

Developing an effective and economical biomass pretreatment method is a significant roadblock to meeting the ever growing demand for transportation fuels. Earlier studies with different feedstocks revealed that in the absence of chemicals, neither extrusion nor microwave could be standalone pretreatments. However, there is potential that the advantages of these individual methods can be harnessed in a sequential pretreatment process. Accordingly, switchgrass and big bluestem were extruded and then subject to microwave pretreatment, under optimal conditions that had been separately determined in prior studies. Pretreated biomass was then subject to enzymatic hydrolysis to understand the effectiveness of the sequential pretreatment on sugar recovery and generation of fermentation inhibitors. Statistical analysis confirmed that moisture content, microwave power level, and exposure time (and their interactions) had significant influence on sugar recovery. Sequential pretreatment of switchgrass (25% moisture, 450W and 2.5min) resulted in a maximum glucose, xylose, and total sugar recovery of 52.6%, 75.5%, and 59.2%, respectively. This was higher by 1.27 and 2.71, 1.21 and 4.60, and 1.25 and 2.87 times compared to extrusion alone and the unpretreated control, respectively. The same sequential pretreatment conditions achieved maximum glucose, xylose, and total sugar recovery of 83.2%, 92.1%, and 68.1%, respectively, for big bluestem. This was 1.14 and 4.1, 1.18 and 2.7, and 1.20 and 3.0 times higher than extrusion alone and the unpretreated control, respectively. This sequential pretreatment process did not aggravate acetic acid formation over levels observed with the individual pretreatments. Furthermore, furfural, HMF, and formic acid were not detected in any of the treatments. Although the sequential pretreatment process enhanced sugar recovery without increasing the levels of potential fermentation inhibitors, the increased energy input for the microwave treatment may not be economical.

Physiochemical characterization of briquettes made from different feedstocks.

Densification of biomass can address handling, transportation, and storage problems and also lend itself to an automated loading and unloading of transport vehicles and storage systems. The purpose of this study is to compare the physicochemical properties of briquettes made from different feedstocks. Feedstocks such as corn stover, switchgrass, prairie cord grass, sawdust, pigeon pea grass, and cotton stalk were densified using a briquetting system. Physical characterization includes particle size distribution, geometrical mean diameter (GMD), densities (bulk and true), porosity, and glass transition temperature. The compositional analysis of control and briquettes was also performed. Statistical analyses confirmed the existence of significant differences in these physical properties and chemical composition of control and briquettes. Correlation analysis confirms the contribution of lignin to bulk density and durability. Among the feedstocks tested, cotton stalk had the highest bulk density of 964 kg/m(3) which is an elevenfold increase compared to control cotton stalk. Corn stover and pigeon pea grass had the highest (96.6%) and lowest (61%) durability.

Extrusion pretreatment of pine wood chips.

Pretreatment is the first step to open up lignocellulose structure in the conversion of biomass to biofuels. Extrusion can be a viable pretreatment method due to its ability to simultaneously expose biomass to a range of disruptive conditions in a continuous flow process. Extruder screw speed, barrel temperature, and feedstock moisture content are important factors that can influence sugar recovery from biomass. Hence, the current study was undertaken to investigate the effects of these parameters on extrusion pretreatment of pine wood chips. Pine wood chip at 25, 35, and 45 % wb moisture content were pretreated at various barrel temperatures (100, 140, and 180 °C) and screw speeds (100, 150, and 200 rpm) using a screw with compression ratios of 3:1. The pretreated pine wood chips were subjected to standard enzymatic hydrolysis followed by sugar and byproducts quantification. Statistical analyses revealed the existence of significant differences in sugar recovery due to independent variables based on comparing the mean of main effects and interaction effects. Pine wood chips pretreated at a screw speed of 150 rpm and a barrel temperature of 180 °C with a moisture content of 25 % resulted in a maximum cellulose, hemicellulose, and total sugar recoveries of 65.8, 65.6, and 66.1 %, respectively, which was about 6.7, 7.9, and 6.8 fold higher than the control (unpretreated pine chips). Furthermore, potential fermentation inhibitors such as furfural, hydroxyl methyl furfural, and acetic acid were not found in any of the treatment combinations.

Evaluation of commercially available, wide-pore ultrafiltration membranes for production of α-lactalbumin-enriched whey protein concentrate.

Commercially available, wide-pore ultrafiltration membranes were evaluated for production of α-lactalbumin (α-LA)-enriched whey protein concentrate (WPC). In this study microfiltration was used to produce a prepurified feed that was devoid of casein fines, lipid materials, and aggregated proteins. This prepurified feed was subsequently subjected to a wide-pore ultrafiltration process that produced an α-LA-enriched fraction in the permeate. We evaluated the performance of 3 membrane types and a range of transmembrane pressures. We determined that the optimal process used a polyvinylidene fluoride membrane (molecular weight cut-off of 50 kDa) operated at transmembrane pressure (TMP) of 207 kPa. This membrane type and operating pressure resulted in α-LA purity of 0.63, α-LA:ß-LG ratio of 1.41, α-LA yield of 21.27%, and overall flux of 49.46 L/m(2)·h. The manufacturing cost of the process for a hypothetical plant indicated that α-LA-enriched WPC 80 (i.e., with 80% protein) could be produced at $17.92/kg when the price of whey was considered as an input cost. This price came down to $16.46/kg when the price of whey was not considered as an input cost. The results of this study indicate that production of a commercially viable α-LA-enriched WPC is possible and the process developed can be used to meet worldwide demand for α-LA-enriched whey protein.

Utilization of diets containing graded levels of ethanol production co-products by Nile tilapia.

A feeding trial was performed to investigate inclusion levels of distillers dried grains with solubles (DDGS) as a fishmeal replacement for juvenile Nile tilapia (Oreochromis niloticus). On a dry matter basis, five isocaloric [19.3 ± 0.4 kJ/g (mean ± SE)], isonitrogenous (39.1 ± 0.5% crude protein) diets were formulated to contain 17.5%, 20%, 22.5%, 25%, and 27.5% DDGS and compared against a 0% DDGS, reference diet (gross energy = 14.5 kJ/g; crude protein = 39.8%). The reference diet resulted in significantly higher body weight gain (BWG), food conversion ratio (FCR), and protein efficiency ratio (PER) than experimental diets except that 17.5% DDGS provided similar FCR and PER. The diet containing 27.5% DDGS had significantly lower FCR and PER values than all other diets even though apparent digestibility did not significantly differ among experimental diets. Although DDGS can be incorporated at higher levels, 20% DDGS provided the highest apparent BWG among experimental diets, while 17.5% promoted the best FCR and PER. Fishmeal may be replaced with low levels of fuel-based DDGS to reduce feeding cost; however, additional supplements should be considered to enhance fish performance.

Conversion of volatile fatty acids into polyhydroxyalkanoate by Ralstonia eutropha.

AIMS: The aims of this study were to optimize condensed corn solubles (CCS) as a medium for growth of Ralstonia eutropha and to determine the effects of individual volatile fatty acids (VFAs) on polyhydroxyalkanoate (PHA) production. METHODS AND RESULTS: A CCS medium of concentration 240 g l(-1) with a carbon : nitrogen ratio of 50 : 1 was developed as the optimal medium. Cultures were grown in 1-l aerated flasks at 250 rev min(-1) at 30 degrees C for 120 h. Comparable growth rates were observed in CCS vs a defined medium. At 48 h, VFAs were fed individually at different levels. Optimal levels of all the acids were determined to maximize PHA production. An overall comparison of the VFAs indicated that butyric and propionic acids provided the best results. CONCLUSION: An optimized CCS medium supported growth of R. eutropha. Butyric and propionic acids were the most efficient carbon sources to maximize PHA production when added at the 5 g l(-1) level. SIGNIFICANCE AND IMPACT OF THE STUDY: The study shows that a byproduct of ethanol industry can be effectively used as a low cost medium for PHA production, thus partly reducing the cost of commercialization of biopolymers.

Effects of sonication on the kinetics of orange juice quality parameters.

The effects of sonication on pH, degrees Brix, titratable acidity (TA), cloud, browning index, and color parameters ( L*, a*, and b*) of freshly squeezed orange juice samples were studied. Ultrasonic intensity (UI) levels of 8.61, 9.24, 10.16, 17.17, and 22.79 W/cm2 and treatment times of 0 (control), 2, 4, 6, 8, and 10 min were investigated. No significant changes in pH, degrees Brix, and TA ( p < 0.05) were found. Cloud value, browning index, and color parameters were significantly affected by ultrasonic intensity and treatment time. Changes in cloud value followed first-order kinetics, whereas browning index, L*, a*, and b* values followed zero-order kinetics. Reaction rate constants were linearly correlated ( R2 > 0.90) to ultrasonic intensity.

Effect of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on the melting characteristics and hardness of cheddar cheese during ripening.

Meltability, melt profile parameters, and hardness of cheddar cheese prepared with varying levels of calcium (Ca) and phosphorus (P) content, residual lactose content, and salt-to-moisture ratio were studied at 0, 1, 2, 4, 6, and 8 mo of ripening. Meltability, melt profile parameters, and hardness of cheddar cheeses measured at 0, 1, 2, 4, 6, and 8 mo of ripening showed significant interaction between the levels of Ca and P, residual lactose, salt-to-moisture ratio, and ripening time for most of the properties studied. cheddar cheese prepared with high Ca and P (0.67% Ca and 0.53% P) resulted in up to 6.2%, 4.5%, 9.6%, 5.0%, and 22.8% increase in softening time, softening temperature, melting time, melting temperature, and hardness, respectively, and 23.5%, 9.6%, and 3.2% decrease in meltability, flow rate, and extent of flow, respectively, compared to the cheddar cheese prepared with low Ca and P (0.53% Ca and 0.39% P). cheddar cheese prepared with high lactose (1.4%) content resulted in up to 7.7%, 7.0%, 4.9%, 4.2%, and 24.6% increase in softening time, softening temperature, melting time, melting temperature, and hardness, respectively, and 14.7%, 12.7%, and 2.8% decrease in meltability, flow rate, and extent of flow respectively compared to the cheddar cheese prepared with low lactose (0.78%) content. cheddar cheese prepared with high salt-to-moisture ratio (6.4%) resulted in up to 21.8%, 11.3%, 12.9%, 4.1%, and 29.4% increase in softening time, softening temperature, melting time, melting temperature, and hardness, respectively, and 13.2%, 28.6%, and 2.6% decrease in meltability, flow rate, and extent of flow, respectively, compared to the cheddar cheese prepared with low salt-to-moisture ratio (4.8%) during ripening.

Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: texture and melting properties.

Textural, melting, and sensory characteristics of reduced-fat Cheddar cheeses made with exopolysaccharide (EPS)-producing and nonproducing cultures were monitored during ripening. Hardness, gumminess, springiness, and chewiness significantly increased in the cheeses as fat content decreased. Cheese made with EPS-producing cultures was the least affected by fat reduction. No differences in hardness, springiness, and chewiness were found between young reduced fat cheese made with a ropy Lactococcus lactis ssp. cremoris [JFR1; the culture that produced reduced-fat cheese with moisture in the nonfat substance (MNFS) similar to that in its full-fat counterpart] and its full-fat counterpart. Whereas hardness of full-fat cheese and reduced-fat cheese made with JFR1 increased during ripening, a significant decrease in its value was observed in all other cheeses. After 6 mo of ripening, reduced fat cheeses made with all EPS-producing cultures maintained lower values of all texture profile analysis parameters than did those made with no EPS. Fat reduction decreased cheese meltability. However, no differences in meltability were found between the young full-fat cheese and the reduced-fat cheese made with the ropy culture JFR1. Both the aged full- and reduced-fat cheeses made with JFR1 had similar melting patterns. When heated, they both became soft and creamy without losing shape, whereas reduced-fat cheese made with no EPS ran and separated into greasy solids and liquid. No differences were detected by panelists between the textures of the full-fat cheese and reduced-fat cheese made with JFR1, both of which were less rubbery or firm, curdy, and crumbly than all other reduced-fat cheeses.

Effects of exopolysaccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese.

The objective was to study the influence of different exopolysaccharide (EPS)-producing and nonproducing lactic cultures on the viscoelastic properties of reduced-fat Cheddar cheese. Changes in the viscoelastic properties were followed over a ripening period of 6 mo. Results showed that the elastic, viscous, and complex moduli were higher in reduced-fat cheeses made with EPS-nonproducing cultures than in full-fat cheese. No differences in the viscoelastic properties were found between young reduced-fat cheese made with a ropy strain of Lactococcus lactis ssp. cremoris (JFR1) and its full-fat counterpart. Interestingly, the changes in viscoelastic moduli in both full-fat cheese and reduced-fat cheese made with JFR1 during ripening followed the same pattern. Whereas the moduli increased during the first month of ripening in those 2 cheeses, a dramatic decrease was observed in all other cheeses. Slopes of the viscoelastic moduli as a function of frequency were lower in the full-fat than in reduced-fat cheeses. The creep test showed that fresh reduced-fat cheese made with JFR1 was less rigid and more deformable than that made with EPS-nonproducing cultures. The creep and recovery properties of young reduced-fat cheese made with JFR1 and the full-fat type were similar. No differences were found in the viscoelastic properties between reduced-fat cheese made with no EPS and those made with EPS-producing adjunct cultures of Streptococcus thermophilus. After 6 mo of ripening, cheeses made with EPS-producing cultures maintained lower elastic and viscous moduli than did those made with no EPS.

Applications of ozone, bacteriocins and irradiation in food processing: a review.

An article is presented describing the background information on the use of ozone, bacteriocins and irradiation for destroying pathogens in food products. Their effectiveness on some pathogens of importance in food processing systems and issues of concern are highlighted. It could be concluded that although each one has the potential for use as an alternative preservation technology in specific food processing applications, no single method, except irradiation, is likely to be effective against all food spoilage and food poisoning microorganisms in all food matrices. However, the synergistic effect of one of these methods and other 'hurdles' or modes of food preservations could be used to ensure the microbial safety and prevention of the development of undesirable sensory and chemical changes in some food products. Bacteriocins may contribute an additional barrier in the 'hurdle concept' of food safety.

Effect of calcium on microstructure and meltability of part skim mozzarella cheese.

The role of calcium in the microstructure of part skim Mozzarella cheese was evaluated using scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). Part skim Mozzarella cheeses with 4 calcium levels (control 0.65%, T1 0.48%, T2, 0.42%, and T3 0.35%) were manufactured and stored at 4 degrees C. Microstructure and meltability of cheeses were studied on d 1 and 30. The micrographs were analyzed for numbers, area, perimeter, roundness, and size of the fat particles. Reduced calcium cheeses had greater meltability and more hydrated protein matrix with greater number of fat particles (control=125, T1=193, T2=184, and T3=215 with SEM and control = 86, T1=87, T2= 125, and T3= 140 with CLSM). Further, area and perimeter of these fat particles were also greater in reduced calcium cheeses. Area, perimeter, and size of fat particles increased and their roundness decreased upon storage of 30 d. Decrease in free serum in the protein matrix of all cheeses upon refrigerated storage was evident from the CLSM. Hydrated protein network and better emulsified fat in low calcium cheeses might have improved melt properties of Mozzarella cheese.

Understanding the role of calcium in functionality of part skim Mozzarella cheese.

The impact of calcium on softening, melting, and flow characteristics of part skim Mozzarella cheese was evaluated. Four cheeses containing different calcium levels (viz. 0.65, 0.48, 0.42, and 0.35%) were manufactured by direct acidification using glucono-delta-lactone on four different occasions. Preacidification of milk was done to alter the calcium content of the cheeses. Cheeses were made with uniform composition. Lowering of calcium to 25, 35, and 45% levels increased the melt by 1.4, 2.1, and 2.6 times, respectively, 1 d after manufacture. Low calcium cheeses softened and melted at lower time and temperatures. These cheeses flowed faster and to a greater extent. Higher proteolysis at a faster rate was observed in low calcium cheeses. Refrigerated storage up to 30 d also increased melt area, flow rate, extent of flow, and soluble protein and lowered softening and melting times in all the cheeses. The effect of calcium reduction was more noticeable as compared to the effect of storage on functionality of Mozzarella cheese. Improved softening, melting, and flow properties of low calcium part skim Mozzarella cheese is a clear advantage to cheese manufacturers and end users as they may not have to wait 15 to 20 d for proteolysis of cheese to obtain desired melt properties.

Improving the standards of care for women having caesarean sections.

Improvement in the uptake of prophylactic antibiotics at caesarean section was chosen as a priority at the 1994 ASQUAM (Achieving Sustainable Quality in Maternity) meeting. The interventions used were guidelines, cyclical audit of cases and a patient-specific reminder stamp in the notes. A more detailed qualitative assessment of standards of communication and outcome was undertaken on a smaller cohort of women. Data on antibiotic prophylaxis were obtained from an audit record completed for every caesarean section undertaken at North Staffordshire Hospital from 1996 to 1998. Information on morbidity following caesarean section and on counselling was obtained from a review of the case records of a consecutive series of 75 caesarean sections and from a telephone call. In the baseline audit, 75% of women had received antibiotics; this increased to 92% in the remainder of 1996, 95% in 1997 and 98% in 1998. Fifty-eight of the 75 women were contactable by telephone (77%); of these 16 (28%) had a 'wound infection', 12 of which developed after discharge from hospital. Only 25 women (43%) remembered being counselled about the caesarean section. It is possible to achieve significant improvements in the quality of care for women having caesarean sections through the use of local guidelines, cyclical audit and reminder stamps. However, this audit, with community follow-up, raises questions about the adequacy of single dose prophylaxis. It also suggests the need for improved compliance with RCOG communication following caesarean section guidelines.