Ethanol Production from Glucose by Torulopsis glabrata Occurring Naturally in the Stomachs of Newborn Animals
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S ummary : The elucidation of the mechanism of ethanol production in the stomachs of newborn animals is described. The condition was reproduced in lambs and piglets by feeding glucose in fat‐free milk, and shown to arise from fermentation by the naturally occurring yeast Torulopsis glabrata , which can reach population densities of 10 6 viable cells/ml of stomach contents. These yeasts ferment glucose, producing up to 500 mg of ethanol/100 ml of contents in the stomach, but do not ferment sucrose or lactose. High levels of ethanol in plasma of lambs are accompanied by obvious symptoms of intoxication. The characteristics of a constantly occurring coliform type bacterium, found at densities up to 10 8 viable cells/ml in association with the Torulopsis yeasts were examined. Its precise role is not clear.Cite
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Lactose is a constituent of milk chocolate. During processing and cooling, lactose may precipitate as alpha-lactose monohydrate and beta-lactose. The presence of alpha-lactose monohydrate has a deleterious effect on the quality of milk chocolate. A quantitative X-ray diffraction method for determination of alpha-lactose monohydrate and beta-lactose in chocolate is described. The alpha-lactose monohydrate signal at 19.9 degrees 2theta with Cu-Kalpha X-rays is a cubic function of concentration. The beta-lactose signal at 20.9 degrees 2theta is a linear function of concentration. alpha-Lactose monohydrate is detectible at about 0.1 weight% and can be quantified at >0.5 weight%. beta-Lactose is detectible at about 1 weight% and can be quantified at >3 weight%. About 10 min is required to prepare and run a sample.The crystalline form of lactose affects the quality of chocolate. A rapid method for quantifying crystalline forms of lactose in chocolate is described. The method can be used for quality control and for improving chocolate quality.
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ABSTRACT Lactose and lactose hydrolysis in milk were determined using a novel method involving a measurement of the time for 0.39M Cerium(IV) [Ce(IV)] in 0.5M nitric acid to be reduced to Cerium(III) [Ce(III)] after an initial precipitation of milk protein and fat. The time for the absotbance at 445 nm to decrease to 0.4 could be directly correlated with standard curves to determine either the amount of lactose or the degree of lactose hydrolysis. This Ce(IV) oxidation method was rapid (15 min) and exhibited good agreement with infrared methods of determining lactose and enzymatic methods of determining percentage lactose hydrolysis. Recoveries of lactose found using the Ce(IV) oxidation method from a number of milk samples containing different amounts of fat were comparable to recoveries using the infrared method of lactose determination.
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In this experiment, we are testing the hypothesis that ethanol levels are lower at cooler temperatures, because of the process of cellular respiration. We tested the production of ethanol levels in chambers at 6, 12, 18, and 23 degrees Celsius. Using an ethanol probe, we measured the ethanol levels of the solution. As other results have shown yeast produces more ethanol in warmer temperatures than in freezing temperatures ( Llaurado et al. 2002, Phimolsiripol et al. 2008). The results from our experiment supported our hypothesis.
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The Paper mainly studies on hydrolyzing of lactose in milk at the low temperature. The result shows that the lactose amount in milk was reduced to about 55 percent by adding the lactase 0.15 u/kg, at 5℃ for 18 h. So it can get over the question of maladjustment on lactose.
Lactase
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Abstract A colorimetric method is described for the determination of lactose in milk and cheese. It appears to be both speedy and accurate, as is evidenced by the facts that a lactose determination in milk takes about 15 min. to complete, while suitably designed experiments indicate a satisfactory degree of recovery of lactose. As illustrations of the potential uses of the method, figures are given for the lactose content of different types of cheese at different stages of maturity and for milk undergoing the process of souring.
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Lactose Intolerance
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Lactose Intolerance
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The major types of nondisulphide cross‐linking which cause milk protein aggregation were investigated in milk, with and without lactose, heated at 95 °C for up to 8 h. Compared with the milk containing no lactose, the milk containing lactose showed a smaller increase in pH , a larger increase in pH 4.6 soluble nitrogen, much smaller increase in lysinoalanine ( LAL ) and a much higher percentage of cross‐linked proteins. It was concluded that cross‐linking in milk products containing lactose occurs mainly via Maillard reaction products, and in milk products with no lactose, it occurs mainly via isopeptide linkages such as in LAL .
Milk protein
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