The use of skim milk permeate in the preparation of spray dried beverages II. Beverage based on Strawberry

SummaryEight explosive outbreaks of food poisoning, occurring in school canteens in England during 1953 and affecting 1190 known cases, are described. The clinical features were characteristic of the toxin type of illness. No deaths occurred.The food causing all of these outbreaks was prepared from spray-dried skim milk powder. It was not subsequently heat-treated and was usually consumed 3–4 hr. after preparation.The spray-dried milk powder proved to contain a high content of bacteria, including large numbers of Staph. aureus, of a phage pattern often associated with food poisoning. The assumption was therefore made that these outbreaks were caused by staphylococcal enterotoxin.Because the food was often consumed within 3–4 hr. of reconstitution of the milk powder—before, in fact, the staphylococci had had time to grow—it is concluded that the poisoning must have been due mainly to pre-formed toxin.Consideration is given to the opportunities for the formation of toxin in a spray-drying plant, and reasons are brought forward for believing that it is formed mainly in the balance tank where the warm milk is kept, sometimes for several hours, before passing into the final drying chamber.The processing of the milk and the precautions for preventing contamination of the finished product are discussed.

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Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine

LWT ◽

10.1016/j.lwt.2016.07.011 ◽

2016 ◽

Vol 73 ◽

pp. 675-682 ◽

Cited By ~ 12

Author(s):

Kataneh Aalaei ◽

Marilyn Rayner ◽

Ingegerd Sjöholm

Keyword(s):

Storage Stability ◽

Skim Milk ◽

Freeze Dried ◽

Available Lysine ◽

Spray Dried

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Fate of Organochlorine Pesticides During Processing of Milk into Dairy Products

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/53.1.127 ◽

1970 ◽

Vol 53 (1) ◽

pp. 127-139

Author(s):

C F Li ◽

R L Bradley ◽

L H Schultz

Keyword(s):

Dairy Products ◽

Cheese Whey ◽

Skim Milk ◽

Cheddar Cheese ◽

Bactericidal Action ◽

Milk Products ◽

Condensed Milk ◽

Lactating Dairy Cows ◽

Whole Milk ◽

Spray Dried

Abstract Two lactating dairy cows per group were fed selected pesticides dissolved in organic solvents and mixed into a grain concentrate for a two week period. The reference pesticides used in this study were dieldrin; a mixture of heptachlor, DDT, and lindane; toxaphene; chlordane; endosulfan (Thiodan); and dicofol (Kelthane). The milk from these contaminated cows was collected and processed into the following dairy products: pasteurized whole milk, 30% cream, butter, spray-dried whole milk, condensed whole milk, sterilized condensed whole milk, and Cheddar cheese. The byproducts (skim milk, buttermilk, and Cheddar cheese whey) from manufacturing these products were also saved for subsequent analysis. The residues in these dairy products and byproducts were extracted, cleaned up, and analyzed by electron capture gas chromatography. The 30% cream, condensed milk, and pasteurized milk were analyzed at 0, 7, and 14 days and Cheddar cheese, spray-dried milk, butter, and sterilized condensed milk after storage for 0, 3, and 6 months. The results indicated that, in general, the pesticides used were very stable for ordinary dairy processing operations and remained essentially unchanged even after storage at refrigeration and room tempera-tures for 6 months. However, dieldrin, lindane, and chlordane showed a 27, 34, and 11% decrease, respectively, for spray-dried products and the concentration of dicofol showed a slight decrease in the sterilized condensed whole milk products, whereas the concentration of DDE extracted from the products stored 3 and 6 months was generally less than the amount extracted initially. In manufacturing Cheddar cheese, most of the pesticides showed some bacteriostatic or bactericidal action against starter microorganisms. Generally the pesticide residues were found in greater concentration (on a fat basis) in the skim milk, buttermilk, and whey than in products from which these were derived. This might be attributable to the affinity of the residues for the lipoprotein portion of the products. Concentrations of dieldrin and toxaphene increased slightly during storage of the milk and milk products, suggesting that a reorientation occurred.

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Milk-substitute diet composition and abomasal secretion in the calf

British Journal Of Nutrition ◽

10.1079/bjn19760090 ◽

1976 ◽

Vol 36 (3) ◽

pp. 317-335 ◽

Cited By ~ 26

Author(s):

V. J. Williams ◽

J. H. B. Roy ◽

Catherine M. Gillies

Keyword(s):

Milk Powder ◽

Skim Milk ◽

Live Weight ◽

Dilution Effect ◽

Titratable Acidity ◽

Skim Milk Powder ◽

Protein Sources ◽

Milk Substitute ◽

Protease Secretion ◽

Spray Dried

1. The effect of different protein sources in milk-substitute diets on abomasal acidity and proteolytic activity was studied in Friesian calves, aged 20–58 d (Expt 1). The diets contained ‘mildly’ preheated, spray-dried skim-milk powder (MHM), ‘severely’ preheated, spray-dried skim-milk powder (SHM), fish-protein concentrate (FPC) or solvent-extracted soya-bean flour (SF) as the main protein source.2. Gastric juice was collected from abomasal pouches before feeding and at 15 min intervals for 8 h after the morning feed. Samples of digesta were obtained from the abomasum at 1 h intervals during the same period.3. Digesta pH was lower and titratable acidity higher 0-3 h after giving the diet containing MHM than when any of the other three diets was given.4. Acid secretion from the pouches for the different diets was in the order: FPC > MHM > SHM ≥ SF.5. Protease secretion from the pouches, assayed at pH 2.1, was in the order: MHM > SHM = FPC > SF.6. The effect of dry matter (dm) intake and concentration on abomasal acidity was also studied in calves given diets which contained MHM (Expt 2). This diet was reconstituted at either 100 or 149 g dm/kg liquid diet and fed at either 32.5 or 49.0 g DM/kg live weight 0.75 per d. Samples of abomasal digesta were collected as in Expt 1.7. A high intake of dm at a low dm concentration resulted in low acidity of the digesta in the first 3 h after feeding, which suggested a dilution effect. Comparison of two diets of different dm concentration, which were fed in the same volume of liquid, indicated that the greater the dm intake, the greater was the amount of acid secreted.8. It is concluded that the protein sources varied in their ability to stimulate abomasal acid and protease secretion and it is suggested that this may relate to calf performance.

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Contributors to Sweet and Milky Odor Attributes of Spray-Dried Skim Milk Powder

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00057a026 ◽

1995 ◽

Vol 43 (9) ◽

pp. 2453-2457 ◽

Cited By ~ 12

Author(s):

Hideki Shiratsuchi ◽

Yoshiharu Yoshimura ◽

Mitsuya Shimoda ◽

Katsuhiko Noda ◽

Yutaka Osajima

Keyword(s):

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

Spray Dried

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Modelling formation and removal of biofilms in secondary dairy raw materials

Foods and raw materials ◽

10.21603/2308-4057-2021-1-59-68 ◽

2020 ◽

pp. 59-68

Author(s):

Svetlana Ryabtseva ◽

Yulia Tabakova ◽

Andrey Khramtsov ◽

Georgy Anisimov ◽

Vitalii Kravtsov

Keyword(s):

Glass Surface ◽

Raw Materials ◽

Dairy Industry ◽

Skim Milk ◽

Whey Permeate ◽

Biofilm Growth ◽

Sweet Whey ◽

Acid Whey ◽

Skimmed Milk ◽

Milk Permeate

Introduction. Microorganisms of dairy raw materials tend to adhere to the surfaces of processing equipment and form sustainable biofilms, which is a serious issue in the dairy industry. The goal of the present work was to investigate formation of biofilms on a glass surface in static model conditions, and removal of such biofilms by cleaning. Study objects and methods. The study objects were the permeates of skim milk, sweet whey and acid whey, as well as the biofilms formed and washings from glass slides. Biofilms were removed from the glass with detergents used in the dairy industry. Standard methods of determining microbiological and physicochemical properties were used to characterize the permeates. The biofilm structure and morphology of microorganisms participating in biofilm formation were investigated with a light spectroscopy. The efficiency of biofilm removal in a cleaning process was quantified with optical density of washings. Results and discussion. Biofilms in whey permeates formed slower compared to those in skimmed milk permeate during the first 24 h. Yeasts contributed significantly to the biofilm microflora in acid whey permeate throughout 5 days of biofilm growth. Well adhered biofilm layers were the most stable in skimmed milk permeate. The highest growth of both well and poorly adhered biofilm layers was observed in sweet whey permeate after 3–5 days. It was established that the primary attachment of microorganisms to a glass surface occurred within 8 h, mature multicultural biofilms formed within 48 h, and their partial destruction occurred within 72 h. Conclusion. The research results can be used to improve the cleaning equipment procedures in processing secondary dairy raw materials.

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