Sensory analysis and species-specific PCR detect bovine milk adulteration of frescal (fresh) goat cheese.

The Brazilian market for dairy products made from goat milk is increasing despite the seasonality of production and naturally small milk production per animal, factors that result in high-priced products and encourage fraud. In Brazil, no official analytical method exists for detecting adulteration of goat dairy products with cow milk. The aim of this study was to design a strategy to investigate the adulteration of frescal (fresh) goat cheeses available in the Rio de Janeiro retail market, combining analysis of cheese composition and the perception of adulteration by consumers. Commercial goat cheeses were tested by using a duplex PCR assay previously designed to authenticate cheeses, by targeting the mitochondrial 12S ribosomal RNA genes of both species simultaneously. The PCR test was able to detect 0.5% (vol/vol) cow milk added during goat cheese formulation. The analysis of 20 locally produced goat cheeses (20 lots of 4 brands) showed that all were adulterated with cow milk, even though the labels did not indicate the addition of cow milk. To estimate the ability of consumers to perceive the fraudulent addition of cow milk, a triangle test was performed, in which cheeses formulated with several different proportions of goat and cow milk were offered to 102 regular consumers of cheese. Detection threshold analysis indicated that almost half of the consumers were able to perceive adulteration at 10% (vol/vol) cow milk. Effective actions must be implemented to regulate the market for goat dairy products in Brazil, considering the rights and choices of consumers with respect to their particular requirements for diet and health, preference, and cost.

Cheese. What is its contribution to the sodium intake of Brazilians?

The heightened intake of sodium from processed foods is of great public health concern throughout the world. This study evaluated the sodium contents of cheeses available in Brazil and the contribution of cheese to the daily intake of this micronutrient. The labels of 156 commercial samples of various types of Brazilian cheese (Minas, Prato, mozarella, and requeijão cheese, as well as padrão cheese) were evaluated with respect to the reported sodium content. A high variability in the sodium contents of cheeses within each category was observed, although no significant difference was observed in the sodium content present in one serving (30 g) of cheese versus that present in 100 g of product (p > 0.05). With the exception of Minas cheese, more than 70% of the other cheeses examined in this study could be classified as high-sodium cheeses, with sodium contents exceeding 400 mg Na/100 g of product. These results suggest that cheese manufacturers need to reformulate their products and that public health authorities need to take additional measures to curb sodium intake from cheese consumption, including demand-specific labeling and implementing educational campaigns to inform the public about the dangers associated with high sodium intake.

Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation.

Strawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were produced using 0, 20, 35, 50, 65, and 80% (vol/vol) whey in their formulations. Mathematical models (survival analysis, minimal significant difference, and mean global acceptance) were used to identify the optimal (sensorially) whey concentration in probiotic beverages. Fifty-five consumers evaluated acceptance of the beverages using hybrid 9-point hedonic scales. In addition, Lb. acidophilus were enumerated and pH was determined. Rheological behavior is an important characteristic for the processing and sensory acceptance of dairy beverages, varying with the presence of additives, fermentation process (time, bacterial strain), and whey concentrations used. All beverages presented minimal counts of 8 log cfu/mL of Lb. acidophilus, and pH ranged from 4.09 to 4.14. Increasing the whey content increased the fragility of the gel structure, probably because of the replacement of casein by whey proteins, once the concentrations of other ingredients in formulation were fixed. Whey content had a significant effect on acceptance of the probiotic dairy beverages; beverages with whey contents greater than 65% resulted in lower acceptance by consumers. The model of mean global acceptance presented 2 solutions with high sensory scores: beverages with 12 and 65% whey, the latter being of interest because it allows greater use of the whey by-product. The Weibull distribution presented a prediction of whey concentration of 49%, with higher sensory acceptance. The methodologies used in this research were shown to be useful in determining the constituents of food formulations, especially for whey-based probiotic beverages.

Regression of childhood Barrett's esophageal mucosa by antireflux surgery and bipolar electrocoagulation.

The authors report a case of a 13-year-old girl with Barrett's esophagus who underwent antireflux surgery and was subsequently treated with endoscopic thermal coagulation using bipolar electrocoagulation. Follow-up endoscopy 15 months after completion of the endoscopic therapy showed normal esophageal mucosa without intestinal metaplasia. Longer follow-up is needed to assess the long-term effects of endoscopic treatment of the Barrett's mucosa with thermal coagulation, and this procedure should still be considered under investigation.

Formulation, nutritive value and sensory evaluation of a new weaning food based on sweet corn (Nutrimaiz) dehydrated pulp.

The objective of the present work was to develop a formulation for complementary infant and child feeding employing linear programing as a mathematical model for optimization. High lysine/high tryptophan sweet corn pulp in the dehydrated form was used as the main ingredient. The restrictions imposed on the model were nutrient requirements, adequate protein/energy ratio and minimum cost. The formula derived by the computer (FC) matched the amino acid requirements, the protein/energy ratio (NDPCal%) and was rated high in laboratory tests in terms of sensory qualities. The cost determined for this formula was competitive in relation to commercial products used for the same purpose. Formula A, which contained 5% more sweet corn pulp and 10% less whole powdered milk, did not differ in nutritional, sensorial and functional properties from the formula FC and was chosen for the field acceptability trial because of its lower cost. Formula A had protein efficiency ratio and Biological Value similar to casein for the rat but protein digestibility and net protein utilization were statistically lower (p less than 0.05) for formula A than for casein. Acceptability tested on children who were 8-18 months of age ranged from 80-90%, average value 87%.

Formulation and characterization of dry mixes based on dehydrated fresh high-lysine corn.

Fresh sweet corn pulp from high-lysine corn was dehydrated in a drum-dryer and utilized in the formulation of creamy instant soups. Studied formulas contained 27.5 to 67% dehydrated high-lysine corn pulp. The sensory profiles of the formulas improved with increasing proportion of dehydrated fresh corn pulp. Formula with 27.5% fresh corn pulp was rated lowest by the tasters on the basis of poor appearance, low characteristic fresh corn flavor and low overall impression. Formulas with 60 and 67% corn pulp rated highest in sensory quality and were nutritionally adequate. The PER for these formulas did not differ from casein control diet but nitrogen absorption and nitrogen retention was inferior for the formulas protein as compared to casein.

Antireflux surgery followed by bipolar electrocoagulation in the treatment of Barrett's esophagus.

BACKGROUND: Management of Barrett's esophagus requires reduction of gastric acid secretion and screening for the development of adenocarcinoma. However, the current therapeutic options are ineffective in reducing the Barrett's mucosa. The aim of this study was to evaluate the effectiveness of endoscopic thermal coagulation of Barrett's mucosa as an alternative therapeutic approach and the recurrence of the disease in the long term. METHODS: Fourteen patients (11 men, 3 women; mean age 45.7 years) with Barrett's esophagus participated in the study. They underwent laparoscopic fundoplication and were symptom free with no defective fundoplication wraps before therapeutic endoscopy. Endoscopic thermocoagulation was performed with a flexible videoendoscope and a bipolar probe. Mucosal areas were treated once a month until the Barrett's mucosa disappeared. Endoscopy was performed 1 and 7 months after completion of the treatments and once a year thereafter. RESULTS: The mean follow-up period was 21.6 months (range 18 to 30 months). The mean length of Barrett's esophagus was 4.8 cm. Successful ablation of the columnar epithelium was achieved in 3.7 sessions, as defined by demonstration of normal squamous epithelium at histologic examination of biopsy samples collected after completion of the treatments and at follow-up evaluations. Three patients experienced short-term (10 days) odynophagia or dysphagia. All patients were symptom free with no evidence of Barrett's esophagus at the end of the study. CONCLUSIONS: Bipolar electrocoagulation after antireflux operations is effective in promoting regression of Barrett's esophagus and has few complications. Endoscopic thermal coagulation might reduce risk for adenocarcinoma among these patients.