Mathematical modeling and fuzzy availability analysis of skim milk powder system of a dairy plant

2014 ◽  
Vol 7 (S1) ◽  
pp. 322-334 ◽  
Author(s):  
Anil Kr. Aggarwal ◽  
Sanjeev Kumar ◽  
Vikram Singh
Keyword(s):  
Mathematical Modeling ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Powder System ◽  
Availability Analysis ◽  
Dairy Plant ◽  
Fuzzy Availability

RAM assessment of the repairable industrial structure with genuine human-mistake working conditions with generalized fuzzy numbers

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Pooja Dhiman ◽  
Amit Kumar
Keyword(s):  
Working Conditions ◽  
Fuzzy Numbers ◽  
Industrial Structure ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Production Plant ◽  
Content Type ◽  
Dairy Plant ◽  
Generalized Fuzzy Numbers

PurposeThe present paper investigated a skim milk powder production plant with genuine human mistake for analyzing its performance in terms of its reliability, availability and maintainability (RAM) indices along with mean time between failure (MTBF) and expected number of failure (ENOF).Design/methodology/approachIn the proposed work, the generalized fuzzy lambda–tau methodology has been used to carry out the analysis of the repairable structure using the improved arithmetic operations for generalized fuzzy numbers by considering the degree of confidence levels.FindingsRAM indices along with MTBF and ENOF are obtained to increase the quality of skim milk powder manufacturing structures of a dairy plant with genuine human-mistake working conditions.Originality/valueIn the present paper, a mathematical model for a complex industrial system based on fuzzy has been developed. Finally, the results are more realistic and comprehensive for the decision-maker for farther application.

Performance modeling of the skim milk powder production system of a dairy plant using RAMD analysis

2015 ◽  
Vol 32 (2) ◽  
pp. 167-181 ◽  
Author(s):  
Anil Aggarwal ◽  
Sanjeev Kumar ◽  
Vikram Singh
Keyword(s):  
Working Conditions ◽  
Production System ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Performance Model ◽  
Death Process ◽  
Content Type ◽  
Powder Production ◽  
Dairy Plant

Purpose – The purpose of this paper is to propose a method to compute RAMD indices to measure and improve the performance of skim milk powder production system of a dairy plant under real working conditions. Design/methodology/approach – The present work is carried out by developing performance model based on Markov birth-death process. The skim milk powder production system consists of six units. The first order governing differential equations are derived using the mnemonic rule and further solved to calculate RAMD indices i.e. reliability, availability, maintainability, dependability, MTBF, MTTR and dependability ratio for each subsystem of the system. Findings – The subsystem SS1 comprising of chiller and cream separator is the most critical from maintenance point of view, as the reliability, availability, maintainability, dependability, MTBF and dependability ratio indices are low as compared to those of other subsystems of skim milk powder production system of the dairy plant. Originality/value – The RAMD indices of the present work is very useful for finding the critical subsystem and its effect on the performance of the system working under real working conditions. Further, based on findings the maintenance priorities for various subsystems can be decided.

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

2021 ◽  
pp. 106757
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Teng Wang ◽  
Hao Li ◽  
Ali Sedaghat Doost ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Heat Pretreatment ◽  
Wet Heat

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder

2021 ◽  
pp. 104997
Author(s):  
Sejeong Kim ◽  
Jae Yeon Joung ◽  
Daekyoung Kang ◽  
Nam Su Oh ◽  
Yohan Yoon
Keyword(s):  
Milk Powder ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Skim Milk Powder

A note on the performance and management of calves reared on cold acidified milk replacer fed ad libitum

1983 ◽  
Vol 36 (1) ◽  
pp. 147-150 ◽  
Author(s):  
W. S. Thickett ◽  
N. H. Cuthbert ◽  
T. D. A. Brigstocke ◽  
M. A. Lindeman ◽  
P. N. Wilson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Skim Milk Powder ◽  
Barley Straw ◽  
Milk Replacer ◽  
Bull Calves ◽  
The Mean ◽  
Ad Libitum ◽  
Dry Food

ABSTRACTResults are presented from six trials dealing with aspects of management on the cold ad libitum system of calf rearing using an acidified milk replacer containing over 600 g skim milk powder per kg.Thirty-six calves were housed in pens of six for each trial and were fed through a teat and pipeline from a storage barrel. Acidified milk replacer, pH 5·6, was mixed cold at 125 g/1 and made available ad libitum to 3 weeks. A rationed allowance was given daily, on a reducing scale, over the following 2 weeks with weaning completed at 35 days. A pelleted dry food containing 180 g crude protein per kg, together with water in buckets and barley straw in racks, was available ad libitum throughout. Each trial lasted 8 weeks. Results for the mean of the six cold ad libitum trials involving 216 calves were compared with the mean results of 10 conventional bucket-fed trials carried out separately at the same unit, involving 912 calves. All calves were purchased British Friesian male (bull) calves.Calves on the ad libitum system showed improved live-weight gains of 9·4 kg at 3 weeks, 8·8 kg at 5 weeks and 7·5 kg at 8 weeks, compared with the conventional system. The consumption of milk replacer powder was higher in ad libitum trials at 29·4 kg cf. 12·5 kg by bucket but intake of pelleted dry feed was lower on the ad libitum system at 50·7 kg cf. 71·3 kg to 8 weeks. Calf appearance scores were significantly improved on the ad libitum system which gave the main improvement in performance in the first 3 weeks.

scholarly journals Staphylococcal Food Poisoning Associated with Spray-Dried Milk

1955 ◽  
Vol 53 (4) ◽  
pp. 387-397 ◽  
Author(s):  
P. H. R. Anderson ◽  
Doris M. Stone
Keyword(s):  
Spray Drying ◽  
Clinical Features ◽  
Milk Powder ◽  
Food Poisoning ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Large Numbers ◽  
Heat Treated ◽  
Drying Chamber ◽  
Spray Dried

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.

The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt

2021 ◽  
Vol 24 ◽  
pp. 100349
Author(s):  
Weysser Felipe Cândido de Souza ◽  
Carlos Roberto Souza do Amaral ◽  
Priscilla Diniz Lima da Silva Bernardino
Keyword(s):  
Physicochemical Properties ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Sensory Acceptance

Probiotic Fermented Food Mixtures: Possible Applications in Clinical Anti-Diarrhoea Usage

1998 ◽  
Vol 12 (2) ◽  
pp. 97-105 ◽  
Author(s):  
Binita Rani ◽  
N. Khetarpaul
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Experimental Period ◽  
Skim Milk Powder ◽  
Fermented Food ◽  
Shigella Dysenteriae ◽  
E Coli ◽  
Tomato Pulp ◽  
Food Mixture

A probiotic fermented PCMT food mixture was developed by fermentation of an autoclaved and cooled slurry of pearl millet flour, chickpea flour, skim milk powder and fresh tomato pulp (PCMT 2:1:1:1, w/w) with Lactobacillus acidophilus (105 cells/ml), a probiotic organism at 37°C for 24 h. Such a fermented mixture inhibited the growth of pathogenic organisms, namely Shigella dysenteriae, Salmonella typhosa and E. coli. A significant decline in pH with a corresponding increase in titratable acidity due to probiotic fermentation occurred in the developed food mixture. Feeding of the freshly developed fermented. mixture to mice suffering from E. coli induced diarrhoea, could help to arrest diarrhoea, reduce moisture, protein and ash contents in their faeces. The counts of lactobacilli increased whereas those of E. coli decreased remarkably in the faeces of mice from the 3rd day of the feeding trial till the end of experimental period. The beneficial effect of probiotic feeding may be due to antimicrobial substances produced by L. acidophilus, which might have neutralized the enterotoxins from E. coli. The cost of one 200 ml glass full of this probiotic drink is no more than one rupee.

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