Critical Review of Milk Age-Thickening

Critical Review of Milk Age-Thickening Robert Adi Nugraha The phenomenon known as age thickening refers to the event of viscosity rise just before the formation of gel and loss of fluidity. It is described by Snoeren et al (1982) as structural build-up through weak interactions between casein micelles which could be disrupted through mechanical shear. This effect is observed more on concentrated milk than the single strength milk. (Datta Deeth, 2001) In addition, the type of milk may have a part as well in determining the susceptibility to age thickening. It was found that skim milk samples were more susceptible to age thickening than regular milk. This is because fat had a protective effect against age thickening, perhaps through the interaction with casein micelles. (Harwalker et al, 1983) Age thickening is also a major limiting factor of shelf life for ultra high temperature (UHT) milk. (Datta Deeth, 2001) According to Datta Deeth (2001), there are 4 stages of age thickening. The initial step is the thinning of the product. There is not much change in viscosity observed in second step. The third step should display the sudden change of viscosity and gel formation. The last step is where the separation begins and gel started to appear. This gel that formed has been characterised by the whey proteins (in particular ÃŽ ²-Lactoglobulin) interacting with casein (mainly ÃŽ º-casein) of the casein particle and forming a three dimensional matrix of protein. Thus, this resulted in the formation of ÃŽ ²-Lactoglobulin-ÃŽ º-casein complexes during the heat treatment process involved in production of UHT milk products. Moreover, further changes occur during storage which involve the ÃŽ ²-Lactoglobulin-ÃŽ º-casein complexes being released from casein micelles and cross linking proteins interactions. This resulted in the formation of three dimensional protein network and can be observed as the milk thicken and then gel. (Datta Deeth, 2001) There are several factors that affect age thickening in milk which are: mode and severity of heat treatment, proteolysis, microbiology quality factor, storage temperatures, and fat content. These factors are related to the degree of the three processes which lead to age thickening or gelation which are 1) ÃŽ ²-Lactoglobulin and ÃŽ º-casein interaction, 2) the ÃŽ ²-Lactoglobulin-ÃŽ º-casein complex release from the casein particle, and 3) the cross linking of the ÃŽ ²-Lactoglobulin-ÃŽ º-casein complexes and proteins. (Datta Deeth, 2001) There are several additional factors suggested by Walstra et al (2005) that involve the effect of age thickening in condensed milk. The factors added are the stage at which sugar is added (the latter in the process, the less the age thickening) and the concentration factor (the higher the concentration, the more the age thickening). The effect of heat treatment on preventing age-thickening in cold-stored evaporated milk was looked at by Harwalker et al (1983) and showed that heat treatment was not effective at all. The idea behind their research was because of some changes in casein micelles which resulted from cold storage could be reversed from heating. Thus, the same concept was looked at for application in similar way, but they could not find evidence that the treatment worked. On the other hand, several researches have found that the introduction of UHT heating whether that direct or indirect differentiate the susceptibility of the milk samples to age thickening effect. McKellar et al (1984) found that an increase in viscosity was observed between 6-10 weeks at 20Â °C of directly heated UHT milk compared to the no apparent rise in viscosity during 30 weeks storage at the same temperature for the indirectly heated UHT milk. They suggested that the different heating severity where the indirect heating have higher heat load was the crucial factor that caused this result to be seen. Similar researches were carried out by increasing the temperature or time of heating and the same effect could be observed where the milk samples exposed to higher temperature or longer heating time tend to last longer without age thickening effect observed. (Samuelson Holm, 1966; Zadow Chituta, 1975) The reasoning behind this was suggested through the research of Manji Kakuda (1988) where they proposed that the resistance to age thickening effect observed in more severely heat treated milk samples was due to the increased level of denatured whey protein. The result from this research showed that start of the age thickening effect is factored by formation of denatured whey proteins and casein complex. Some studies have investigated the role of proteolysis of caseins in age thickening of milk. This was accredited to natural milk proteinase (plasmin) and heat stable proteinase produced by contaminants psychrotrophic bacterial. (Datta Deeth, 2001) During storage, the quantity of plasmin in milk may increase because of the endogenous plasminogen activators which convert plasminogen into plasmin and may cause gelation. Plasminogen is more heat stable than plasmin and thus if proteolysis and subsequently age thickening need to be controlled, denaturation of plasminogen must be targeted. In a study specifically designed to look at the effect of proteolysis in age thickening, serine proteinase inhibitors were added to UHT milk to inhibit plasmin and the result after storage for 9 months at 20Â °C was that no proteolysis and gelation occurred. (de Koning et al, 1985) As for the heat stable proteinase produced by psychrothropic bacteria, a Pseudomonas fluorescens strain was isolated from raw milk. The presence of this bacteria led to age thickening gelation over time with the time dependent on the bacteria growth prior to heat processing. (Law et al, 1985) Therefore, both bacterial proteinases and plasmin displayed their abilities to initiate proteolysis and thus age thickening effect in UHT milk. Harwalker et al (1983) tested the microbial quality of the raw milk used for preparing the evaporated milk, but they did not find any significant relation between the age thickening effect and this microbial quality. They proceeded to look at the microbial growth during storage to see if there was a relationship or not. In this part of their research, they did not find evidence to support relationship between an increase in standard plate count of microorganism with age thickening effect. The samples they were testing had an increase in standard plate count to millions, but the viscosity change was less than the samples which had much lower increases in standard plate count. The age thickened samples also showed no microorganisms which are capable of growth with the conditions. (Harwalker et al, 1983) The addition of additives to milk, such as sodium phosphate and sodium citrate, may speed up the age thickening effect, whereas the addition of polyphospates (e.g. sodium hexametaphosphate) could delay this effect. (Datta Deeth, 2001) The age gelation protection provided by polyphosphates increases with chain length and concentration with the most effective one being at 4.8 phosphorus atoms per chain. (Leviton et al, 1963) Furthermore, cyclic phosphates are more effective than the corresponding linear polymers in delaying the effect of age thickening. This is because cyclic phosphates are stable against hydrolysis and thus unable to form complexes with calcium ions which also posses anti-gelation activity as well compared to the linear polyphosphates which are converted slowly into orthophosphate that accelerates age thickening effect. (Leviton et al, 1962) Oxidising conditions such as aeration and peroxide treatments accelerated age thickening, but reducing conditions such as antioxidant treatments tended to delay but not prevent this phenomenon. (Harwalkar et al, 1983) This research also found that age thickening was also accelerated when evaporated skim milk was cold-stored before sterilisation. In relation to commercial practice, the age thickening problem happens to be a seasonal problem and it is more frequent in the early spring. (Hardham, 1996) Storage temperature is an important factor in age thickening effect as well. As noted by Datta Deeth (2001), age thickening takes place most easily at room temperatures (20-25Â °C) compared to the low (4Â °C) or high temperatures (35-40Â °C). Moreover, Harwalker et al (1983) concluded that age thickening may not pose a huge problem if cold storage of concentrate milk before sterilisation could be avoided. However, they noted that it is simply not possible in practical term because of the increasing volume of milk processed in combination with shorter working weeks. Datta Deeth (2001) summarised ways of controlling age gelation in their paper which will be discussed here. These methods are based on minimising proteolytic activity, delaying dissociation of ÃŽ ²-Lactoglobulin-ÃŽ º-casein complex from casein micelle, and inhibition of crosslinking or protein network formation. The first and foremost important way is by using raw milk of high quality in combination with low temperature storage for the least amount of time. In this way, the growth of psychrotrophic bacteria and the proteinases generated from bacteria in milk is minimised before thermal processing. (Datta Deeth, 2001) The second method proposed is heat treatment during preheating and sterilisation. This method needs to achieve the denaturation of most ÃŽ ²-Lactoglobulin and complex formation of the aforementioned denatured whey proteins with casein. In addition, the heat treatment would also inactivate plasmin. Indirect heating is more encouraged rather than direct heating to produce gelation stable milk. (McKellar et al, 1984) The drawback from this method is that it may give cooked flavour which would be a negative attribute for consumers. (Datta Deeth, 2001) The third method suggested in the literature was reported by Barach et al (1976) which is the low temperature inactivation of heat stable enzymes in milk using T=55 Â °C and extended holding time of 30-60 minutes. It was suggested that the proteinase undergoes a conformational change, and then the altered proteinase aggregates with casein, and thus an enzyme-casein complex was formed which inactivate the enzyme. However, this method is flawed in the way that the effect of this low temperature inactivation treatment varies between different milk batches and also some proteinases showed resistance to the temperature-time combination treatment proposed above. (Datta Deeth, 2001) Last method proposed is the addition of additives such as sodium hexametaphosphate to retard age thickening effect. This method was based on Kocak Zadow (1985) experiment which suggests that polyphosphates (sodium hexametaphosphate in particular) stopped the second phase of age thickening gelation which invol ves coagulation of protein. The drawback is that the consumer reaction to additives being added to milk product may be unfavourable. In addition, ultrasound have emerged as a possible method to manage the milk age thickening phenomenon. (Zisu et al, 2012) In the study, they used high intensity ultrasound with frequency of 20 kHz to control the rate of age thickening and reduce the viscosity of concentrated skim milk. (Zisu et al, 2012) This study found that the ageing effect could be reversed which was observed by the reduction of viscosity to similar values that of the starting material. However, they did also note that the ultrasound technique could not prevent age thickening once the process was started (especially if it is already at the advanced thickening stage), they rather delayed the thickening rate. (Zisu et al, 2012) The study concluded that if the ultrasound was to be utilised during the whole evaporation process, the effect on the early stage thickening stage could be prevented. (Zisu et al, 2012) In conclusion, milk age thickening poses a problem for the dairy industry as it could limit the shelf life of products. There is much to be learned of this phenomenon in order to solve this problem. Novel methods such as the ultrasound technique mentioned last are much needed and may arise as more research being focused on the causes of this age thickening effect. The expectation is that more ways would be suggested and researched to prevent this effect from happening and finally resolving the problem. In the mean time, there are few alternatives methods already available or suggested to minimise or delay the age thickening effect.

Outsourcing Product Distribution the Right Way Essay

Chain online magazine Aug. 2, 2000 For Internet companies that cannot afford to buy and store their inventory or hire an internal logistics staff, outsourcing the product distribution function can be either a smart business decision or a disaster. Success or failure in distribution depends on how carefully and continuously you manage this function to make sure your distribution partners are doing the job that is expected. When distribution is not a core competency for your company and you do not have the resources to make it one, outsourcing the function can help your company grow by allowing you to focus on your mission-critical activities. There are two types of outsourcing that are common among start-ups – traditional distribution and drop ship fulfillment (DSF). Traditional distribution outsourcing involves hiring a third party to store and distribute your products through its national or international distribution network; this party provides the staff, warehouses, distribution center and transportation fleet. The second type of outsourcing, DSF, has grown in parallel with B2C retailing over the Internet. With DSF, a start-up company sells a product, charges the customer, generates a purchase order, and sends the PO to the manufacturer or supplier, who then fulfills the order by shipping the product directly to the customer. Since the start-up never possessed the product, the company does not incur any of the costs associated with storing or purchase the product. Many Internet start-ups have adopted this streamlined business model. Unfortunately, companies need to be careful when choosing an outsourcing partner. Outsourcing is not a panacea – if your third-party distributor’s procedures and performance are not carefully monitored, you risk permanently alienating the customers you have worked so hard to attract. The key to a successful outsourcing relationship includes understanding the process, specifying objectives, establishing internal procedures for evaluating performance against objectives, and deploying systems that help to manage the function effectively. Watching Costs and Service If the manufacturer or distributor, which may be the same company, fulfills the customer’s order correctly, everyone is happy. However, in most cases, there are problems in one or more of these key areas:  · Customer service – Another company may be distributing your products, but ultimately you are responsible for the customer relationship. True, your company does not have direct control over the distribution process, but the customer only cares about receiving the product – not who sent it or how it got there. If something goes wrong, you are responsible and must do what is necessary to correct the situation. Shipping costs – Most manufacturers are setup to ship truckloads or pallets of products, not multiple orders of a single product. There are also manufacturers that require you to purchase more products you need, others set ridiculously high prices for the service, and some simply will not ship the orders. In some cases, start-ups are â€Å"kitting† a number of products, not because it adds value for the customer, but because it pushes the dollar value of their order above a threshold where the manufacturer will agree to DSF the products. Profitability – Shipping costs directly affect your bottom line. Many start-ups are passing along the manufacturer’s shipping costs to their customers, raising the price of their products and putting themselves at a disadvantage in a competitive market. If the start-up does not pass along the entire cost, the shipping expense cuts into the profitability of every transaction. Getting Automated Help Successfully managing a third-party distributor requires establishing internal monitoring processes and requiring that specific employees are responsible for this function. These employees should also be responsible for developing and deploying computer systems to help automate the management function. Here are five critical requirements for your outsourcing relationship with your distributor:  · Establish measurable standards for distributor performance.  · Conduct periodic performance reviews.  · Visit distributor sites to check security procedures (only if the start-up owns the inventory).  · Monitor customer feedback and satisfaction levels.  · As sales volume grows, periodically revisit the decision to outsource the distribution function. The right computer system can improve your ability to manage the distribution function in three areas:  · Communication – To allow you to automate communication with your suppliers and manufacturers, you must establish a back-end system. This means that you should not rely just on basic email, generated by an employee, to track orders. For example, you send the supplier an email to check on a backlogged product, someone then emails you back with a response, and finally you re-key the information into your system – imagine a handful of employees checking 500 products. To be more efficient, you need a system that will scale this function as your volume expands and will use automated email, fax, Web portals and/or EDI to communicate order information.  · Visibility – You must know if a product is available before it is sold, and you cannot know this until you view your supplier’s inventory to find out how much product you have been allocated and what is available. To do this, you need an application that provides you with visibility into your supplier’s inventory tracking system. Track and Trace – Customers want to know the status of their order: When was it shipped, where is it now, and when will I get it? If you want to retain customers, you need to be sure your computer system helps you manage returns, exchanges and refunds efficiently. A consulting organization that specializes in distribution and transportation can help you setup effective internal processes and, if necessary, build and deploy the computer systems you need to manage an outsourced distribution function for maximum benefit. Part of a consultant’s value can be in the area of knowledge transfer, educating your organization on how the distribution and transportation function works at the macro level and helping you set realistic expectations. In the final analysis, outsourcing the distribution function can make perfect sense for your small company – but only if you remember not to outsource the responsibility of keeping your customers happy.

Interpersonal Relationship Between My Father And I Had

Abstract In this Interpersonal relationship analysis, I will be analyzing the Interpersonal relationship that my father and I had. I will give a little background on the relationship which we had, explain how the different concepts that we have covered in our class effected our relationship, through research and interviews conducted, and conclude with how the lessons learned from and through the relationship we had are still present today, even though my father is no longer alive. There are several different strategies which will be covered in this analysis. The specific communication concepts are: the five styles of conflict, the theories of conflict management, the different stages of relationship, listening theories, the seven communication styles, the six types of interpersonal relationships, and the theories of interpersonal communication and relationship. These concepts will be used to relate and explain the situations and conflicts between my father and me. My Interpersonal relationshi p analysis will shed some light into the relationship my father and I had and how it molded me into the person I am today. INTERPERSONAL RELATIONSHIP ANALYSIS The relationship that my father and I had was very special to both of us. However, the relationship did not originally look like an â€Å"all American family† relationship. I was born to Juanita and George Rowe in Houston, Texas on November 22, 1973. My dad already had two children by his first wife when I was born. I have aShow MoreRelatedRelationship Between My Father And It1425 Words   |  6 PagesRelationships are one of the most important necessities to living out a normal life, especially those whom are family relationships. I’ve grown to develop strong family relations from both sides of the family tree. There have been periods of time where the frequency of communication slows, but for the most part I’m close with many members of my family. 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Nature Vs Nurture Essay - 1409 Words

Zachary Hobbs Sheen Cowper Psychology 200 20 October 2017 Nature vs Nurture In today’s society, it has become common to question what exactly makes us human. There are many questions to ask that pertains to the idealism of mankind, but the most important would be, â€Å"what shapes us into who we are?† The debate of whether nature or nurture molds the character of our being has been an exhilarating question throughout the history of time. Though this matter is only answered through individual perception, with nature being genetics and nurture serving as the environment in which an individual is raised from birth to adolescence. For centuries the argument between nature and nurture has brewed, yet it can be inferred that nurture has more of an†¦show more content†¦Just as morality, beliefs are molded by the environment that a given individual is raised. In a study performed, children who were primed with a picture of santa claus, the more likely they were to share candy. While this is the case in America, a child who lives in India woul d have no clue who santa claus is or anything about the Christmas holiday. Fears are important to acknowledge as well. A study in 1960 tested the depth perception of children between the ages of six months to a year and two months, in an attempt to see how the children would react to heights and loud noises. In the study, children were placed on a platform with plexiglass set at the end, which could be walked on, though wasn’t due to the fear of falling off of the platform, while also showing evidence of what neuroscientist Seth Norrholm of Emory University states as an individual s, â€Å"...acoustic startle reflex.† (kunang) â€Å"You’re going to duck your head due to loud noises being startling,† (kunang) says Norrholm. The learning of fears can also be evident from the Little Albert experiment, in which a baby by the name of Albert was introduced to animals, accompanied by a loud noise that made him cry. 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Liberty University Psychology 101 Nature vs. Nurture There has been extensive debate between scholars in the field of psychology surrounding the Nature vs. Nurture issue. Both nature and nurture determine who we are and neither is solely independent of the other. â€Å"As the area of a rectangle is determined by its length and its width, so do biology and experience together create us.†(Myers, 2008, p. 8) Carl Gustav Jung, and leading thinker and creator of analytical