Strategies for designing novel functional meat products.

Advances in ingredient and processing systems for meat and meat products.

During the last decade, consumers' approach to healthy foods has changed dramatically, and today enhancing the health span of consumers through consumption of healthy food is more important than simply enhancing their life span. Rising medical costs are the prime factor forcing people to find cheaper and effective means of protecting their health. This fact has led to an increase in consumers' interest in functional foods. Dairy products occupy a significant space in the functional foods market and dairy-based functional beverages are a growing segment of this sector. This article reviews recent scientific, technological and commercial developments in the functional dairy-based beverage sector.

Functional milks and dairy beverages

Conjugated linoleic acids in milk fat : Variation and physiological effects

Pasteurized homogenized skim milk was treated with 20 kHz ultrasound at 20 and 41 W under controlled temperature conditions for different time intervals up to 60 min There was a reduction in the turbidity, but viscosity of milk was not affected The size of the casein micelles, fat globules and soluble particles, respectively, after 60 min of sonication were 174 nm, 157 nm and 89 nm at 20 W and 172 nm, 175 nm and 84 nm at 41 W in comparison to 178 nm, 170 nm and 136 nm for unsonicated samples The whey proteins in the milk were denatured and formed soluble whey–whey/whey–casein aggregates, which further interacted with casein micelles to form micellar aggregates during the initial 30 min of sonication Prolonged sonication resulted in the partial disruption of some whey proteins from these aggregates Industrial relevance Ultrasonic processing is a promising technique, which could be adapted in food processing sector The minor changes to the milk, which are imparted by the shear forces of the acoustic cavitation, foresee the potential for optimizing this technique for industrial applications The optimization process needed, depends on the functionality and the end products, such as food emulsions using bioactives The optimization can be achieved by fine tuning the power density, temperature, processing time, etc This study reports on the processing effect of ultrasound on a simple food matrix (milk) in view of establishing a base to extend the investigation to other complex foods

The effect of ultrasound on the physical and functional properties of skim milk

Effect of heating and processing methods of milk and dairy products on conjugated linoleic acid and trans fatty Acid isomer content.

Milk lipids are the most diverse milk components as they contain more than 400 fatty acids and sterols, mostly cholesterol. Some of the fatty acids are found to have anti-carcinogenic properties such as conjugated linoleic acid (CLA) and butyric acid. Milk lipids are usually the most susceptible milk component to oxidation and chemical changes during heat treatment and storage. This will lower their nutritive value and may adversely affect the consumer’s health. The conventional heating methods, processing steps and microwave heating of milk did not cause any significant change in the fatty acid profile of milk and milk products. On the contrary, microwave heating of cheese for 10 min. caused significant (P<0.05) changes in the ratio of saturated to unsaturated fatty acids (SAT/USAT). Thus, the chemical changes of lipids were generally accelerated with the severity of the heat treatment and duration of storage.

M. A. Humeid

Papers

Effect of heating and processing methods of milk and dairy products on conjugated linoleic acid and trans fatty Acid isomer content.

Influence of some heating and processing methods on fatty acid profile of milk and other dairy products