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.

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.

328. Experiments on the use of antioxidants in spray-dried whole-milk powder

1945 ◽  
Vol 14 (1-2) ◽  
pp. 165-175 ◽  
Author(s):  
J. D. Findlay ◽  
J. A. B. Smith ◽  
C. H. Lea
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Milk Powder ◽  
Storage Life ◽  
Ethyl Gallate ◽  
Accelerated Tests ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
Spray Dried

1. Of a number of substances tested for antioxidant activity in laboratory-made spray-dried milk powder, ascorbic acid and ethyl gallate proved most promising. Both of these substances materially increased the resistance of the powder to the development of tallowiness without producing any foreign flavour in the milk.2. The actitivy of both substances has been confirmed in factory-made spray-dried powder, ethyl gallate being much the more powerful of the two. Ethyl gallate at a concentration of 0·07% increased the storage life of powder in the accelerated tests 2½–3-fold.3. Ethyl gallate remained unchanged during storage of the powder, but the concentration of ascorbic acid decreased, rapidly at first and then more slowly.

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

scholarly journals Artificial rearing of pigs

1971 ◽  
Vol 25 (1) ◽  
pp. 113-125 ◽  
Author(s):  
R. Braude ◽  
M. J. Newport ◽  
J. W. G. Porter
Keyword(s):  
Heat Treatment ◽  
Nutritive Value ◽  
Whey Proteins ◽  
Milk Powder ◽  
Experimental Period ◽  
Artificial Rearing ◽  
Heated Milk ◽  
Whole Milk ◽  
High Level ◽  
Whole Milk Powder

1. Baby pigs were removed from the sow 36–48 h after birth and reared on a diet of reconstituted whole-milk powder until 28 d of age. The whole milk was either mildly or severely heated before spray-drying; the severe heating completely denatured the whey proteins.2. When the two milks were given at a high level of intake, either at hourly intervals or twice daily, severe scouring and some deaths occurred, the incidence being higher among pigs receiving the severely heated milk. The severe heat treatment also reduced the nutritive value of the milk powder as measured by the performance of the pigs during the 1st week of life. However, no difference in the nutritive value of the two milks was apparent for the surviving pigs over the whole experimental period.3. There were no deaths when the two milks were given at a moderate level of intake and at hourly intervals. The effect of heat treatment on performance was similar to that at the high level of intake.4. The apparent digestibility of the nitrogen in the diet was similar for both milks. However, balance trials could not be carried out when scouring occurred, when differences between the milks were most likely to be apparent. The N retention was similar with both milks at 7 d of age, although retention was higher when the severely heated milk was given to pigs between 14 and 21 d of age.5. The digestion of the two milks was studied in 28-d-old pigs. The ability of the severely heated milk to clot in the stomach was greatly reduced compared with that of the mildly heated milk, but the performance of the pigs was unaffected. No other differences in the digestion of the milks were found. The ability of the diet to clot in the stomach appeared to be unimportant at this age.6. It is possible that a reduction in the clotting ability of the severely heated milk was responsible for the decreased efficiency of digestion during the 1st week of life.

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

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.

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.

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