283. The keeping qualities of milk powders: Part I. Addition of antioxidants

1941 ◽  
Vol 12 (2) ◽  
pp. 178-183 ◽  
Author(s):  
R. Waite
Keyword(s):  
Milk Powder ◽  
Resultant Powder ◽  
Butter Fat ◽  
Whole Milk ◽  
Effective Antioxidant ◽  
Oat Flour ◽  
Reconstituted Milk ◽  
Whole Milk Powder ◽  
Spray Dried

1. Hydroquinone is an effective antioxidant for the butter-fat of spray-dried whole-milk powder, but in a concentration equivalent to 0·5% of the weight of fat (0·12% on the weight of powder) it produces an objectionable ‘metallic’ flavour in the powder and reconstituted milk.2. Oat flour is much less efficient than hydroquinone as an antioxidant but 0·25% added to the milk, preferably before condensing, increases the resistance of the resultant powder to the development of tallowiness by the equivalent of about 4 months at normal temperatures. Raising the concentration of oat flour to 0·5% approximately doubles this increase but at the same time imparts a noticeable oat flavour to the powder.

A Process for Increasing the Free Fat Content of Spray-dried Whole Milk Powder

2003 ◽  
Vol 68 (1) ◽  
pp. 210-216 ◽  
Author(s):  
A.B. Koc ◽  
P.H. Heinemann ◽  
G.R. Ziegler
Keyword(s):  
Milk Powder ◽  
Fat Content ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
Spray Dried

358. The effect of a high pre-heating temperature with and without ethyl gallate on the storage life of whole-milk powder spray-dried on a Gray-Jensen drier

1947 ◽  
Vol 15 (1-2) ◽  
pp. 127-139 ◽  
Author(s):  
J. C. D. White ◽  
J. A. B. Smith ◽  
C. H. Lea
Keyword(s):  
High Temperature ◽  
Room Temperature ◽  
Heating Temperature ◽  
Milk Powder ◽  
Storage Life ◽  
Ethyl Gallate ◽  
Heated Milk ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
Spray Dried

1. Storage tests have been made independently in two laboratories on four samples of spray-dried whole-milk powder prepared on a Gray-Jensen plant from one batch of milk using pre-heating temperatures of 160 and 190° F. with and without the addition of 0·06–0·08% of ethyl gallate as antioxidant. The powders were packed in lacquered and in plain tinplate containers and stored at 47, 37 and 15° C, and at room temperature. Deterioration was followed by tasting tests, by determination of the amount of oxygen absorbed by the powders and by estimation of peroxide in the fat.2. Raising the pre-heating temperature from 160 to 190° F. or the addition of ethyl gallate to the milk improved the keeping quality of the resulting powder, as measured by taste, by a factor of the order of 1½–2½ at 47° C, of 2–3 at 37° C. and of 3–4 at 15° C. and room temperature.3. Increasing the pre-heating temperature and incorporating ethyl gallate in the milk extended the storage life of the powder by a factor of the order of 3 at 47° C., 4 at 37° C. and 8 at 15° C. and room temperature.4. For an equivalent loss of palatability powder from high-temperature pre-heated milk absorbed appreciably more oxygen than the corresponding powder from low-temperature pre-heated milk, and the gallate-treated samples slightly more than the corresponding control powders.5. The temperature coefficients for deterioration were slightly higher for the high-temperature powders than for the corresponding low-temperaturepowders.6. With the two control powders storage in lacquered tinplate resulted in a small increase, of the order of 10%, in keeping properties as comparedwith storage in plain tinplate. With the ethyl gallate-treated powders no advantage resulted from the use of lacquered tinplate.

scholarly journals Effect of level of egg content on the quality of pudding using reconstituted milk

2018 ◽  
Vol 47 (2) ◽  
pp. 92-97
Author(s):  
MA Khatun ◽  
MN Islam ◽  
MA Islam
Keyword(s):  
Chemical Analysis ◽  
Nutritive Value ◽  
Milk Powder ◽  
Whole Milk ◽  
Different Types ◽  
Organoleptic Score ◽  
Reconstituted Milk ◽  
Physical And Chemical ◽  
Whole Milk Powder

The study was conducted to analyze the physical and chemical parameters of manufactured pudding and to recommend acceptable level of eggs for the manufacture of pudding. Reconstituted milk was prepared by using the instructions given on the packet of whole milk powder. The prepared reconstituted milk was divided into three parts and three different types of puddings were prepared by using 2 eggs, 3 eggs and 4 eggs with reconstituted milk. Amount of milk, sugar and corn flour level was same in all three types. The puddings were designated as A (2 eggs), B (3 eggs) and C (4 eggs) types. Prepared pudding samples were subjected to physical and chemical analysis to monitor their quality. Physical properties (smell, color, consistency and texture) showed pudding that contained 3 eggs obtained the best score (89.13±3.77) from the judges. From chemical analysis, it was observed that 4 eggs containing pudding showed the highest nutritive value as compared to control and other group but organoleptic score was highest for 3 eggs containing pudding. Bang. J. Anim. Sci. 2018. 47 (2):92-97

405. The composition of the soluble and insoluble portions of reconstituted milk powders

1949 ◽  
Vol 16 (3) ◽  
pp. 379-389 ◽  
Author(s):  
R. Waite ◽  
J. C. D. White
Keyword(s):  
Calcium Phosphate ◽  
Milk Powder ◽  
Manufacturing Processes ◽  
Sediment Layer ◽  
Considerable Similarity ◽  
Whole Milk ◽  
Calcium And Phosphorus ◽  
Sediment Layers ◽  
Reconstituted Milk ◽  
Whole Milk Powder

1. The mode of distribution of the constituents of centrifuged reconstituted whole-milk powder manufactured by different processes has been determined at 20 and 50° C.2. Where considerable ‘insolubility’ exists, protein is carried into the fat layer and fat into the sediment layer in quantities directly related to the degree of ‘insolubility’. The fat in the sediment of roller powders appears to be associated almost entirely with the protein which remains insoluble at 50° C.3. The sediments from reconstituted whole- and separated-milk powders made by different manufacturing processes have been obtained in bulk by vigorous centrifuging (14,500 × g). Analysis of these sediments reveals considerable similarity between them, and it is concluded that a well-washed sediment would consist mainly of denatured calcium caseinate together with calcium and phosphorus in the same proportions as in normal tricalcium phosphate, Ca3(PO4)2, the calcium caseinate and most of the calcium phosphate probably being in the form of a casein-phosphate complex.4. The accuracy of some published methods of measuring milk powder solubility has been considered, and the inaccuracies arising from the non-homogeneity of the fat and sediment layers are stressed.

Effect of Sucrose on Physical Properties of Spray-Dried Whole Milk Powder

2008 ◽  
Vol 73 (9) ◽  
pp. E431-E438 ◽  
Author(s):  
U.V. Lay Ma ◽  
G.R. Ziegler ◽  
J.D. Floros
Keyword(s):  
Physical Properties ◽  
Milk Powder ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
Spray Dried

The flow of nutrients from the abomasum in calves fed on heat-treated milks

1976 ◽  
Vol 27 (6) ◽  
pp. 903 ◽  
Author(s):  
RJ Johnson ◽  
J Leibholz
Keyword(s):  
Milk Powder ◽  
High Heat ◽  
Once Daily ◽  
Fresh Milk ◽  
Bull Calves ◽  
Heat Treated ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
Hydrolysis Of ◽  
Spray Dried

Three Friesian bull calves were fitted with re-entrant duodenal cannulae within the first week of life. Within 2 days of surgery the calves were allotted to one of four experimental diets: (1) fresh milk; (2) spray-dried low-heat whole milk powder (LS); (3) spray-dried high-heat whole milk powder (HS); (4) roller-dried whole milk powder (RD). At weekly intervals the calves were reallotted to another diet at random, so that each calf was fed for 1 week on each diet. The flow of digesta from the abomasum decreased as the time after feeding increased. When calves were fed once daily on the severely heat-treated milks (HS and RD), a more rapid flow of nutrients from the abomasum occurred in the first 12 hr after feeding, and a lower flow between 12 and 24 hr after feeding, than when they were given fresh milk or the LS milk. In the first 6 hr after feeding calves on fresh milk or LS milk a greater proportion of the casein nitrogen tended to be hydrolysed in the abomasum than in those fed on the HS milk. Subsequently the situation was reversed. The hydrolysis of fats in the abomasum was greater when the calves were given the severely heat-treated milks (HS and RD) than when they were fed on the other milks. Many of the changes observed may be related to the density of the milk clot formed in the abomasum.

341. The effect of the pre-heating temperature on the bacterial count and storage life of whole milk powder spray-dried by the Krause process

1946 ◽  
Vol 14 (3) ◽  
pp. 378-399 ◽  
Author(s):  
J. D. Findlay ◽  
Constance Higginbottom ◽  
J. A. B. Smith
Keyword(s):  
Room Temperature ◽  
Heating Temperature ◽  
Milk Powder ◽  
Bacterial Count ◽  
Strong Reaction ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
And Storage ◽  
Spray Dried

1. Storage tests on spray-dried full-cream milk powders prepared from milk preheated at 160,170,180, 190 and 200° F. for approximately 20 sec. and dried by the Krause process have been carried out at 47, 37 and 15° C. or room temperature. The storage tests were carried out independently at two different research stations. At the Hannah Institute the powders were packed in plain tin-plate containers as received from the factory. At Cambridge grease-free plain tin-plate and lacquered tin-plate containers were used. Deterioration was followed at both stations by a tasting panel and by determination of the amount of oxygen absorbed by the powder and of the accumulation of peroxide in the fat.2. When fresh the powder pre-heated at 180° F. had the best flavour, followed in order of preference by those pre-heated at 190 and 200° F., which had a definite but quite pleasant ‘boiled’ or ‘cooked’ flavour, and by those pre-heated at 160 and 170° F. which had an incipient tallowy flavour, but were nevertheless still acceptable. The 200 and 190° F. powders gave a strong reaction for volatile sulphur, the 180° F. powder a much weaker but quite definite reaction, and the 170 and 160° F. powders a negative reaction. The copper content of the 180° F. powder which, with the 170° F. sample, was the highest of the group, may have been partly responsible for the weakness of the reaction for volatile sulphur given by this sample. The solubility of the 180, 190 and 200° F. powders was not adversely affected by the high pre-heating temperatures, and the moisture contents of all the powders were sufficiently low to prevent any obvious loss of solubility, which remained very good indeed throughout the storage tests.

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