Whey is a highly functional food that has found widespread use in a variety of food and beverage applications. A large amount of the whey proteins produced in the United States is derived from annatto-colored Cheddar cheese. Color from annatto is undesirable in whey and must be bleached. The objective of this study was to compare 2 commercially approved bleaching agents, benzoyl peroxide (BP) and hydrogen peroxide (HP), and their effects on the flavor and functionality of 80% whey protein concentrate (WPC80). Colored and uncolored liquid wheys were bleached with BP or HP, and then ultrafiltered, diafiltered, and spray-dried; WPC80 from unbleached colored and uncolored Cheddar whey were manufactured as controls. All treatments were manufactured in triplicate. The WPC80 were then assessed by sensory, instrumental, functionality, color, and proximate analysis techniques. The HP-bleached WPC80 were higher in lipid oxidation compounds (specifically hexanal, heptanal, octanal, nonanal, decanal, dimethyl disulfide, and 1-octen-3-one) and had higher fatty and cardboard flavors compared with the other unbleached and BP-bleached WPC80. The WPC80 bleached with BP had lower norbixin concentrations compared with WPC80 bleached with HP. The WPC powders differed in Hunter color values (L, a, b), with bleached powders being more white, less red, and less yellow than unbleached powders. Bleaching with BP under the conditions used in this study resulted in larger reductions in yellowness of the powders made from whey with annatto color than did bleaching with HP. Functionality testing demonstrated that whey bleached with HP treatments had more soluble protein after 10 min of heating at 90°C at pH 4.6 and pH 7 than the no-bleach and BP treatments, regardless of additional color. Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BP bleaching. However, heat stability of WPC80 was enhanced by HP bleaching compared with control or BP-bleached WPC80.

Nearly all vertebrates possess an olfactory organ but the vomeronasal organ is a synapomorphy for tetrapods. Nevertheless, it has been lost in several groups of tetrapods, including aquatic and marine animals. The present study examines the development of the olfactory and vomeronasal organs in two terrestrial anurans that exhibit different developmental modes. This study compares the development of the olfactory and vomeronasal organs in metamorphic anurans that exhibit an aquatic larva (Bufo americanus) and directly developing anurans that have eliminated the tadpole (Eleutherodactylus coqui). The olfactory epithelium in larval B. americanus is divided into dorsal and ventral branches in the rostral and mid-nasal regions. The larval olfactory pattern in E. coqui has been eliminated. Ontogeny of the olfactory system in E. coqui embryos starts to vary substantially from the larval pattern around the time of operculum development, the temporal period when the larval stage is hypothesized to have been eliminated. The nasal anatomy of the two frogs does not appear morphologically similar until the late stages of embryogenesis in E. coqui and the terminal portion of metamorphosis in B. americanus. Both species and their respective developing offspring, aquatic tadpoles and terrestrial egg/embryos, possess a vomeronasal organ. The vomeronasal organ develops at mid-embryogenesis in E. coqui and during the middle of the larval period in B. americanus, which is relatively late for neobatrachians. Development of the vomeronasal organ in both frogs is linked to the developmental pattern of the olfactory system. This study supports the hypothesis that the most recent common ancestor of tetrapods possessed a vomeronasal organ and was aquatic, and that the vomeronasal organ was retained in the Amphibia, but lost in some other groups of tetrapods, including aquatic and marine animals.

Our objective was to determine the effect of commonly used milk preservatives on the accuracy of fat, protein, and lactose content determination in milk by mid-infrared (mid-IR) milk analysis. Two producer raw milks (Holstein and Jersey) and 2 pasteurized modified milks, 1 similar to Holstein milk and 1 similar to Jersey milk were used as the 4 different milk sources. Seven different milk preservative approaches (K(2)Cr(2)O(7) and 6 different bronopol-based preservatives) and a portion of unpreserved milk for each of the 4 different milks sources were tested for fat B, lactose, protein, and fat A. The experiment was replicated 3 times (28 d each) for a total of 84 d. Two mid-infrared (mid-IR) transmittance milk analyzers (an optical and a virtual filter instrument) were used. A large batch of pilot milk was prepared from pasteurized, homogenized, unpreserved whole milk, split into vials, quick frozen by immersion in liquid nitrogen, and transferred into a -80 °C freezer. Pilots were thawed and analyzed on each testing day during the study. Significant increases were observed in all uncorrected readings on the pilot milks over the 84 d of the study, but the increases were gradual and small on each instrument for all components. Results from the study were corrected for these changes. A significant difference in mid-IR fat A readings was observed, whereas no differences were detected for fat B, lactose, or protein between unpreserved and preserved milks containing 0.02% K(2)Cr(2)O(7.) Therefore, K(2)Cr(2)O(7) has little or no effect on mid-IR test results. All bronopol-based preservative approaches in this study differed in mid-IR test results compared with K(2)Cr(2)O(7)-preserved and unpreserved milks, with the largest effect on protein results. Mid-IR uncorrected readings increased with time of refrigerated storage at 4°C for all preservative approaches, with the largest increase for protein. The rate of increase in uncorrected readings with time of storage was always higher for raw milks than for pasteurized milks, and the stability of instrument zero was lower for raw milks than for pasteurized milks. The largest economic effect of a systematic bias caused by a preservative occurs when the milks used for calibration and routine testing for payment do not contain the same preservative or when calibration milks are preserved and milks for routine testing are unpreserved. These effects can create errors in payment for large dairy processing plants ranging from several hundred thousand to over a million dollars annually.

Our objective was to develop partial least squares (PLS) models to predict fatty acid chain length and total unsaturation of milk fat directly from a mid-infrared (MIR) spectra of milk at 40°C and then determine the feasibility of using those measures as correction factors to improve the accuracy of milk fat determination. A set of 268 milks (modified milks, farm bulk tank milks, and individual cow) were analyzed for fat, true protein, and anhydrous lactose with chemical reference methods, and in addition a MIR absorption spectra was collected for each milk. Fat was extracted from another portion of each milk, the fat was saponified to produce free fatty acids, and the free fatty acids were converted to methyl esters and quantified using gas-liquid chromatography. The PLS models for predicting the average chain length (carbons per fatty acid) and unsaturation (double bonds per fatty acid) of fatty acids in the fat portion of a milk sample from a MIR milk spectra were developed and validated. The validation performance of the prediction model for chain length and unsaturation had a relative standard deviation of 0.43 and 3.3%, respectively. These measures are unique in that they are fat concentration independent characteristics of fat structure that were predicted directly with transmission MIR analysis of milk. Next, the real-time data output from the MIR spectrophotometer for fatty acid chain length and unsaturation of milk were used to correct the fat A (C=O stretch) and fat B (C-H stretch) measures to improve accuracy of fat prediction. The accuracy validation was done over a period of 5 mo with 12 sets of 10 individual farm milks that were not a part of the PLS modeling population. The correction of a traditional fat B virtual filter result (C-H stretch) for sample-to-sample variation in unsaturation reduced the Euclidean distance for predicted fat from 0.034 to 0.025. The correction of a traditional fat A virtual filter result (C=O stretch) modified with additional information on sample-to-sample variation of chain length and unsaturation gave the largest improvement (reduced Euclidean distance from 0.072 to 0.016) and the best validation accuracy (i.e., lowest Euclidean distance) of all the fat prediction methods.

Our goal was to determine the feasibility of combining proficiency testing, analytical method quality-assurance system, and production of reference samples for calibration of infrared milk analyzers to achieve a more efficient use of resources and reduce costs while maximizing analytical accuracy within and among milk payment-testing laboratories. To achieve this, we developed and demonstrated a multilaboratory combined proficiency testing and analytical method quality-assurance system as an approach to evaluate and improve the analytical performance of methods. A set of modified milks was developed and optimized to serve multiple purposes (i.e., proficiency testing, quality-assurance and method improvement, and to provide reference materials for calibration of secondary testing methods). Over a period of years, the approach has enabled the group of laboratories to document improved analytical performance (i.e., reduced within- and between-laboratory variation) of chemical reference methods used as the primary reference for calibration of high-speed electronic milk-testing equipment. An annual meeting of the laboratory technicians allows for review of results and discussion of each method and provides a forum for communication of experience and techniques that are of value to new analysts in the group. The monthly proficiency testing sample exchanges have the added benefit of producing all-laboratory mean reference values for a set of 14 milks that can be used for calibration, evaluation, and troubleshooting of calibration adjustment issues on infrared milk analyzers.