The possible hypocholesterolaemic properties of milk and fermented milk products have been investigated in groups of albino rats given a basal diet, basal diet plus cholesterol, and basal diet plus cholesterol together with whole milk or standard or bifidus yogurt. The yogurts were fortified with skim milk powder, condensed whey or lactose-hydrolysed condensed whey. After 30 d, triacylglycerols, total cholesterol, HDL-cholesterol and LDL-cholesterol were measured in serum. Whole milk and ordinary yogurt had no hypocholesterolaemic effect, but standard yogurt containing lactose-hydrolysed condensed whey and all bifidus yogurts lowered serum cholesterol. In general, yogurts changed HDL-cholesterol little, but tended to raise triacylglycerols. There was marked lowering of LDL-cholesterol in rats given either type of yogurt fortified with whey proteins. This study has demonstrated in a rat model that bifidus yogurts and yogurts fortified with whey proteins can reduce total and LDL-cholesterol, and suggests that if they have the same effect in human subjects they have potential value in cholesterol-lowering diets.

An attachment for the Instron Universal Testing machine for the measurement of bind in restructured lamb roasts is described. Break strength is defined as the force in kg necessary for a polished steel ball to burst through the center of a slice of restructured roast. Elongation is the distance traveled by the ball after contact with the slice surface before the ball bursts through. As level of NaCl increased from 1% to 1.5%, values for bind characteristics increased but 10% or 30% mechanically separated lamb (MSL) did not affect values for bind characteristics. Simple correlations between three adjacent slices for break strength were all above 0.9 but values for elongation were lower (r = 0.6‐0.7).

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SummaryFresh rennet-coagulated cottage cheese whey was vacuum concentrated to 400 g total solids kg−1, and part of this evaporated whey was acidified to pH 4·6 to prepare whey protein concentrate. Both products were used separately to replace non-fat dried milk in yogurt. Diacetyl concentration increased on fortification with whey protein concentrate, and acetaldehyde increased with evaporated whey. However, the use ofBifidobacterium bifidumas a supplementary starter culture in addition toStreptococcus thermophilusandLactobacillus delbrueckiisubsp.bulgaricusreduced the concentration of diacetyl and acetaldehyde. Incorporation of whey solids stimulated the growth ofStr.thermophilusandBifid. bifidumin yogurt but the count ofLb. bulgaricuswas reduced whenBifid. bifidumwas incorporated. Examination of the organoleptic properties of the yogurts showed that both forms of whey solids were satisfactory replacements for non-fat dried milk. Fortification by whey protein concentrate improved the textural properties. Supplementation byBifid. bifidumhad only a marginal effect on the flavour of the product.

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The influence of monosodium glutamate (MSG) and lamb on characteristics of restructured mutton roasts was evaluated. The status of pyridinoline (a trivalent collagen cross-link) in epimysial and muscle tissues of lambs and ewes was also investigated. Addition of MSG (0.2%) did not significantly alter restructured mutton roast flavor. Restructured roasts made with mutton had higher (PcO.05) cook losses and Warner-Bratzler shear values, and inferior binding characteristics when compared to roasts made with lamb, and roast characteristics improved linearly with increasing levels of lamb. Pyridinoline content was higher in mutton than lamb. The greater amounts of pyridinoline may be partially responsible for the lower quality restructured mutton roasts.

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