Environmental Awareness of University Students on White Cheese Waste Water

Perceptions of Teachers in Training on Water Issues and Their Relationship to the SDGs

Water conservation is essential for any activity, as well as for the survival of both human and other living beings. It is commonly associated with access to clean water and sanitation, or even to unsustainable production and consumption, or sustainable cities and communities. However, there is increasing awareness of emerging issues related to water resources and their impact or relationship with other issues, such as climate change, access to food, health and well-being, or biodiversity (marine and terrestrial). Therefore, this study is aimed at understanding the perception of students of the Degrees in Early Childhood Education and Primary Education concerning water issues and their relationship Sustainable Development Goals (SDGs; number 2,3,6,11,12,13,14 and 15) in a coastal urban context. The study used a qualitative design, in which 59 student teachers were interviewed. The instrument was validated by 12 experts. The content analysis indicates that student teachers understand that there is an environmental problem in relation to water caused by human behaviour, and that its effects have an impact on other areas that are related to the SDGs included in the 2030 Agenda.

Effects of replacing buttermilk with yogurt acid whey in ranch dressing

Greek-style yogurt has expanded from 5 to 50% of the US yogurt market in the past decade, accompanied by a corresponding increase in production of its by-product: yogurt acid whey (YAW). Yogurt acid whey qualities (e.g., low pH, mineral content, astringency, and saltiness) present challenges for processing, disposal, and ingredient use. A shelf-stable ranch dressing was formulated by replacing buttermilk in the control with YAW and concentrated YAW (6.3 to 25.2 °Brix). Added salt, gums, and acids were adjusted. The effects of buttermilk substitution on stability were studied on pasteurized samples (8 mo at room temperature). A consumer sensory study (n = 96) was conducted utilizing hedonic and just-about-right scales. Purchase intent and demographic data were also collected. A focus group (n = 7) evaluated the sensorial attributes of the samples after 6 mo. The experiment was performed in triplicate and all instrumental analyses (pH, soluble solids as °Brix, water activity, refraction index, and color) were conducted in triplicate for statistical analysis. Increasing the gum content in YAW samples resulted in equivalent texture liking compared with the control. Matching the control's NaCl concentration resulted in undesirable higher saltiness. The pH of the 18.9 °Brix YAW ranch sample without lactic acid added was under 4.6, with no effect on flavor liking. Increasing concentrations of YAW decreased L* and water activity, and increased the refractive index and hue. The YAW samples presented minimum changes over 8 mo of storage and had better water retention than the control. We conclude that 15 to 17 °Brix YAW is the optimal replacement for buttermilk in a dressing. The formulation of dressings may be accomplished successfully, sustainably, and cost effectively, with minor processing adjustment, by substituting buttermilk with YAW.