Predicting lactulose concentration in heat-treated reconstituted skim milk powder using front-face fluorescence

Food Control ◽  
2017 ◽  
Vol 73 ◽  
pp. 110-116 ◽  
Author(s):  
N. Ayala ◽  
A. Zamora ◽  
C. González ◽  
J. Saldo ◽  
M. Castillo
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Front Face ◽  
Heat Treated

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.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. II. EFFECTS OF HEAT TREATMENT OF SKIM MILK POWDER AND FAT LEVELS ON CALF GROWTH, FEED INTAKE AND NITROGEN BALANCE

1976 ◽  
Vol 56 (2) ◽  
pp. 327-333 ◽  
Author(s):  
E. E. LISTER ◽  
D. B. EMMONS
Keyword(s):  
Nitrogen Balance ◽  
Dry Matter ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Milk Replacer ◽  
Heat Treated ◽  
Fat Level ◽  
Forming Characteristics ◽  
Suitable Index

Three spray-dried powders were prepared after heating skim milk for 30 min at 60 C (LT), 73.9 C (MT) or 85 C (HT). Each was reconstituted to two concentrations of dietary fat and fed to five or six calves for 26 days after purchase at approximately 1 wk of age. Calves receiving the HT skim milk had significantly (P < 0.05) higher incidence of diarrhea and slower rate of gain over 19 days on test as compared with those fed the MT and LT skim milks. Subsequently growth rate was unaffected by the skim milk source and there were interactions of fat level with skim milk source. The high fat level (22.2% of dietary dry matter) resulted in a higher incidence of alopecia than in calves receiving the low fat level (16.2% of dietary dry matter). Nutrient digestibilities and nitrogen balance, measured from day 20 to day 26, were unaffected by skim milk treatments or fat concentrations. This experiment indicated that young calves, less than 3 wk of age, require a diet based on skim milk that has not been severely heat-treated and the curd formation is a suitable index of quality for such milk replacer diets. Where control diets for milk-replacer studies are designated "all milk protein," it is important for correct interpretation to define their curd-forming characteristics. For older calves, coagulation appears not to be a requirement.

scholarly journals The influence of GDL concentration on milk pH change during acid coagulation

2002 ◽  
Vol 47 (1) ◽  
pp. 75-85 ◽  
Author(s):  
Safet Fetahagic ◽  
Ognjen Macej ◽  
Jelena Denin-Djurdjevic ◽  
Snezana Jovanovic
Keyword(s):  
Buffer Capacity ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
90 C 10 ◽  
Ph Change ◽  
Protein Ratio ◽  
Milk Samples ◽  
Ph Values ◽  
Heat Treated

Skim milk powder was reconstituted to obtain milk A (with 8.01% TS). Milk A was standardized with 3% of skim milk powder and 3% of demineralized whey powder (DWP), respectively, to obtain milk B (with 11.15% TS) and milk C (with 11.10% TS). Milk samples were heat treated at 85?C/10 min, 90?C/10 min and 95?C/10 min, respectively. Untreated milk was used as control. Acidification was carried out at 25?C, 35?C and 45?C during 240 min with GDL (glucono-d-lactone), namely with the amount of 0.5%, 0.75%, 1.0%, 1.25% 1.5%, 1.75%, 2.0% and 3.0% of GDL, respectively. The results showed that all investigated factors, explicitly GDL concentration, acidification temperature and applied heat treatment of milk as well as added DWP influence the change of pH during acidification. Milk samples standardized with DWP had smaller buffer capacity and faster change of pH than samples standardized with skim milk powder. Only at acidification temperature of 25?C, added DWP did not influence the change of milk buffer capacity regardless of the change of casein:whey protein ratio. Under this acidification condition, both milk samples standardized with skim milk powder and DWP had similar final pH values.

scholarly journals Influence of selected factors on induced syneresis

2004 ◽  
Vol 49 (2) ◽  
pp. 205-217
Author(s):  
Snezana Jovanovic ◽  
Ognjen Macej ◽  
Jelena Denin-Djurdjevic
Keyword(s):  
Centrifugal Force ◽  
Ph Value ◽  
Milk Powder ◽  
Control Sample ◽  
Skim Milk ◽  
Coagulation Factors ◽  
Skim Milk Powder ◽  
Experimental Sample ◽  
Heat Treated ◽  
Enzymatic Coagulation

Syneresis is the process of whey separation induced by gel contraction resulting in rearranging or restructuring of casein matrix formed during enzymatic coagulation. Numerous factors can influence the process of syneresis. The influences of pH, calcium concentration, temperature of coagulation of milk and applied heat treatment on the syneresis induced by different intensity of centrifugal force have been investigated. Coagulated samples were centrifuged at 1000, 2000 and 3000 rpm for 5 min, respectively. Reconstituted skim milk powder (control sample) and reconstituted non-fat milk heat treated at 87?C/10 min (experimental sample) are coagulated at temperatures of 30?C and 35?C, at pH value of 5.8 and 6.2, and with the addition of 100, 200 and 400 mg/l of CaCl2, respectively. Centrifugation at 1000 rpm of both control and experimental samples didn?t recover any sera, regardless of the applied coagulation conditions. This indicates that the intensity of centrifugal force wasn?t strong enough to disrupt gel structure and cause syneresis. When the intensity of centrifugal force was increased up to 2000 rpm, the syneresis was induced, but the degree of syneresis depended on the applied factors of coagulation, primary on the applied heat treatments and temperature of coagulation. The amount of added CaCl2 didn?t have a significant influence on the induced syneresis at 2000 rpm. The induced syneresis was very significant for both control and experimental samples when the intensity of centrifugal force of 3000 rpm was applied. It was also noted that curd produced from heat treated milk in which milk protein coaggregates were formed, released less sera regardless of the applied coagulation factors.

Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties

2008 ◽  
Vol 75 (1) ◽  
pp. 69-75 ◽  
Author(s):  
Mar Serra ◽  
Antonio J Trujillo ◽  
Pamela D Jaramillo ◽  
Buenaventura Guamis ◽  
Victoria Ferragut*
Keyword(s):  
High Pressure ◽  
Water Retention ◽  
Milk Powder ◽  
Skim Milk ◽  
Thermal Conditions ◽  
Skim Milk Powder ◽  
High Pressure Homogenization ◽  
Ultra High Pressure ◽  
Heat Treated ◽  
Induced Changes

The effects of ultra-high pressure homogenization (UHPH) on skim milk yogurt making properties were investigated. UHPH-treated milk was compared with conventionally homogenised (15 MPa) heat-treated skim milk (90°C for 90 s), and to skim milk treated under the same thermal conditions but fortified with 3% skim milk powder. Results of the present study showed that UHPH is capable of reducing skim milk particle size which leads to the formation of finer dispersions than those obtained by conventional homogenisation combined with heat treatment. In addition, results involving coagulation properties and yogurt characteristics reflected that, when increasing UHPH pressure conditions some parameters such as density of the gel, aggregation rate and water retention are improved.

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.

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