462. The keeping quality of composite milk

1952 ◽  
Vol 19 (1) ◽  
pp. 63-71 ◽  
Author(s):  
J. Babad ◽  
A. Shenhav-Hetman
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Keeping Quality ◽  
Better Than

The keeping quality of various mixtures, made up of raw milk and skim milk-powder in varying proportions, has been studied. It has been found that the keeping quality of unpasteurized samples containing milk powder was slightly better than that of raw milk. The keeping quality of the pasteurized mixtures was satisfactory during the time of storage for 40 hr. at 23 and 18° C. and for 60 hr. at 10° C.

The quality of skim-milk powder produced from raw milk stored at 2°C

1988 ◽  
Vol 5 (2) ◽  
pp. 89-96 ◽  
Author(s):  
M.W Griffiths ◽  
J.D Phillips ◽  
I.G West ◽  
A.W.M Sweetsur ◽  
D.D Muir
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder

Improvement in the quality of the dried fermented milk product, oggtt

1987 ◽  
Vol 54 (3) ◽  
pp. 429-435 ◽  
Author(s):  
Ibrahim M. Al-Ruqaie ◽  
Hamza M. El-Nakhal ◽  
Ahmed N. Wahdan
Keyword(s):  
Arabian Peninsula ◽  
Milk Powder ◽  
Skim Milk ◽  
Fermented Milk ◽  
Skim Milk Powder ◽  
Milk Product ◽  
Keeping Quality ◽  
Reconstituted Milk ◽  
Fermented Milk Product

SummaryOggtt is a dried fermented milk product made and marketed primitively under uncontrolled conditions in the Arabian peninsula. By applying controlled conditions for production, the keeping quality of oggtt was greatly improved. The two types (cooked and salted) were produced from fresh pasteurized goats' or cows' milk or from skim milk powder. Oggtts flavoured with chocolate, date, mint or different fruits were also produced. Chemical composition and organoleptic properties of the final products were evaluated. Taste panel results indicated that the plain products, including those made from reconstituted milk, were acceptable, but flavoured oggtts, with the exception of date flavour, were not popular.

scholarly journals Adulteration of Raw Milk in Selected Regions of Tangail District of Bangladesh

2015 ◽  
Vol 8 (1) ◽  
pp. 41-44 ◽  
Author(s):  
L Bari ◽  
MR Hoque ◽  
MSA Reza ◽  
MA Hossain ◽  
A Islam
Keyword(s):  
Hydrogen Peroxide ◽  
Sodium Bicarbonate ◽  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Milk Samples ◽  
The Mean ◽  
Almost All

At the present time adulteration of food especially raw milk is becoming a burning issue. Normally milk is adulterated with water, starch, skim milk powder, sugar, detergent, and fat, recently formalin also added with milk to increase the shelf life of milk. That’s why it is very essential to detect the prevalence of adulteration of milk. The present experiment was conducted to know the adulteration of milk. Total thirty milk samples were collected from five different bazaars (Tangail town, Santosh Bazaar, Porabari Bazaar, Boilla Bazaar, Bajitpur Bazaar) of Tangail district where six samples were taken from each entry point. The mean Specific gravity was 1.021, 1.020, 1.019, 1.019 and 1.020 respectively which were lower than standard 1.032 (BSTI, 2000). The results clearly suggest that water was the most common adulterant in almost all sample of raw milk collected. 56.67% and 50% samples were adulterated with starch and skim milk powder respectively. Two types of preservatives namely borax and sodium bicarbonate were detected in the fluid milk from the study areas. Out of all samples, 23.33% was adulterated with sodium bicarbonate and 16.66% with borax. However, none of the samples contained either formalin or hydrogen peroxide. It could therefore be inferred that, the consumers need to be more cautious regarding the quality of raw milk.J. Environ. Sci. & Natural Resources, 8(1): 41-44 2015

DRIED MILK POWDER: IV. THE EFFECT OF STORAGE TEMPERATURE, MOISTURE CONTENT, AND PLANT SOURCE ON THE KEEPING QUALITY OF MILK POWDERS OF DIFFERENT FAT LEVELS

1946 ◽  
Vol 24f (1) ◽  
pp. 61-69 ◽  
Author(s):  
W. A. Bryce ◽  
J. A. Pearce
Keyword(s):  
Moisture Content ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Moisture Contents ◽  
Butter Fat ◽  
Whole Milk ◽  
Keeping Quality

Milk powders with fat contents of 1, 26, 28, and 30% from two plants were tempered to moisture contents of 2, 3, and 5% and stored for periods up to 16 weeks at temperatures of from 40° to 140° F. Appreciable deterioration, assessed by palatability, occurred in the whole milk powders stored at temperatures of 60° F. and higher, and there was considerable difference in the stability of powders from the two plants. For both plants, the keeping quality of powders of 26 and 28% of butter fat was equal. At 80° F. and lower, the powder containing 30% of butter fat was more stable than the 26 and 28% powders from the same plant, but at higher temperatures the 30% powder deteriorated more rapidly. At 80° F. the average decrease in palatability of whole milk powders with 2% moisture was two palatability units. The palatability of the skim-milk powder increased greatly at all temperatures during the early part of the storage period, but later decreased at temperatures of from 100° to 140° F. Skim-milk powder of 2% moisture stored at 80° F. had a palatability score 2.5 units higher than the initial score. In general, a moisture content of 3% was preferable to moisture contents of 2 and 5% for both whole and skim-milk powders. The differences in stability of powders from different plants were enhanced by increased moisture contents and higher storage temperatures.

scholarly journals ANALYSIS OF MILK QUALITY, ADULTERATION AND MASTISIS IN FOUR DIFFERENT MILK SAMPLES

2016 ◽  
Vol 3 (1) ◽  
pp. 67-69
Author(s):  
Sudhasaravanan R ◽  
Binukumari S
Keyword(s):  
Nutritive Value ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Milk Quality ◽  
Milk Samples ◽  
Appearance Quality ◽  
Health Related ◽  
Yellowish White ◽  
Better Than

The present study is aimed to analyze the milk quality, adulteration and mastitis infection in milk Samples available in market. Four different milk samples were analyzed for physical appearance, quality, adulterants and mastitis infection. 90% milk samples were white in color and 10 % were yellowish white. pH ranged between 6.5 – 6.9. Analysis of milk quality showed that Arokya milk appears to be better than the other three milk samples. Out of 4 milk samples analyzed for adulteration, adulterants found were glucose (80%), skim milk powder (58%), salt (51%) and urea (35%) while found negative for formalin, salicylic acid, boric acid, starch, soap and ammonium sulphate. All the samples were free from mastitis infection. The adulterants decrease the nutritive value of milk and may also cause serious human health related problems.

Influence of chromatographically pure bovine chymosin and pepsin A on cheese curd syneresis

1990 ◽  
Vol 57 (1) ◽  
pp. 119-124 ◽  
Author(s):  
Hans Andersson ◽  
Anders Andrén
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Clotting Time ◽  
Experimental Conditions ◽  
Cheese Curd ◽  
Light Absorbance

SummaryThe influence of chromatographically pure bovine chymosin and pepsin A on cheese curd syneresis has been studied. The enzymes were compared in experiments using a microscale syneresis assay, where the light absorbance of the released whey was used as a measurement of the syneresis. The following parameters were investigated: reconstituted skim milk powder (RSM), bulk raw milk, CaCl2 addition and cutting time of the curd. The gelling (clotting) time was held constant under all experimental conditions to eliminate its influence on syneresis. The differences in influence on syneresis of the two enzymes were neither obvious nor uniform. As regards the syneresis of RSM, the influence of chymosin and pepsin seemed to be very similar, while the syneresis of bulk raw milk seemed to be more enhanced by chymosin. However, results were not sufficiently clear to prove any distinct differences between the enzymes. As long as the cheese curd is cut at a proper firmness, there are probably no practical problems in using bovine rennets with varying chymosin: pepsin ratio.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. III. RENNET COAGULATION AND UNDENATURED WHEY PROTEIN NITROGEN CONTENT OF SKIM MILK POWDERS AND COMMERCIAL MILK REPLACERS

1976 ◽  
Vol 56 (2) ◽  
pp. 335-338
Author(s):  
D. B. EMMONS ◽  
E. E. LISTER ◽  
D. L. CAMPBELL
Keyword(s):  
Whey Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Plant Proteins ◽  
Protein Nitrogen ◽  
Rennet Coagulation ◽  
Powder Samples ◽  
Milk Replacers

Reconstituted commercial skim milk powder samples which produced a firm (> 30 g) rennet curd had high levels (> 4 mg N/g) of undenatured whey protein nitrogen (WPN) as measured by the modified Harland–Ashworth test. However, similar samples which also had high levels of WPN (> 6 mg N/g) had low curd firmness or failed to coagulate. Of 24 commercial samples of milk replacers, 2 formed a soft curd; the rest did not coagulate. Five had high levels of WPN (> 6 mg N/g); one sample contained 17.8 mg N/g, well above normal levels of skim milk powder. Plant proteins may have caused high WPN values and interfered with the Harland–Ashworth test. It was concluded that WPN is neither an acceptable index of rennet coagulability of milk replacers, nor a reliable index for selecting commercially produced skim milk powders with good rennet coagulability.

scholarly journals Impact of some ingredients and the processing method on composition and quality of probiotic Labneh

2021 ◽  
Vol 26 (3) ◽  
pp. 2587-2593
Author(s):  
NABIL MEHANNA ◽  
◽  
SAMAR SALAMA ◽  
MOHAMED ARAFA
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Total Solid ◽  
Skim Milk Powder ◽  
Probiotic Bacteria ◽  
Whey Protein Concentrate ◽  
Manufacturing Method

This study aims to produce probiotic Labneh by following the probiotic bacteria counts in the presence of yoghurt starter culture and some ingredients used in making Labneh with two different methods. Probiotic Labneh was prepared by the traditional method (TM) and direct formulation method (DFM). In both methods, used skim milk powder (SMP) for treatments (A and C), while used a mixture (1:1) of whey powder (WP) and whey protein concentrate (WPC) was used for treatments (B and D). The results indicated that total solid (TS), fat, protein and ash had the lowest values (P≤0.05) in B treatment, whereas the differences between the rest treatments were insignificant (P<0.05). Labneh made using the DFM had the lowest values for carbohydrate content and acidity and the highest pH values. The counts of Bifidobacteria and L. acidophilus were not influenced by the ingredients used or by the method applied for making the product. All fresh and stored Labneh had more than 6 log CFU/g for probiotic bacteria. Organoleptically, the general appearance, consistency and flavour of bio-Labneh were not significantly influenced by the applied treatments or by the manufacturing method but a gradual decrease in their scoring points were recorded with advancing storage period.

scholarly journals Dietary Lactobacillus casei K17 Improves Lipid Metabolism, Antioxidant Response, and Fillet Quality of Micropterus salmoides

Animals ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 2564
Author(s):  
Jinsong Wang ◽  
Zhuoying Zhu ◽  
Shenghao Tian ◽  
Huiyu Fu ◽  
Xiangjun Leng ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Lactobacillus Casei ◽  
Crude Protein ◽  
Micropterus Salmoides ◽  
Milk Powder ◽  
Skim Milk ◽  
Antioxidant Response ◽  
Skim Milk Powder ◽  
Fillet Quality

We previously demonstrated that Lactobacillus casei K17, isolated from Korean kimchi, has high antioxidant levels in vitro and in vivo. However, its effect on Micropterus salmoides is unknown. In this study, we investigated the impact of L. casei K17 supplementation on the lipid metabolism, antioxidant response, liver histology, and fillet quality of M. salmoides. We randomly assigned 450 M. salmoides (33.0 ± 0.5 g) to six diet groups for 69 days. The diets were as follows: 0.85% normal saline; 10% skim milk powder; 1 × 108 CFU/g live L. casei K17 (LB); 1 × 108 live L. casei K17 protected by skim milk powder (MB); 1 × 108 dead L. casei K17 (DB); and L. casei K17 fermentation supernatant. MB significantly improved the crude protein, total collagen, alkaline-insoluble collagen, fiber numbers, hardness, chewiness, and gumminess of M. salmoides fillets (p < 0.05). LB significantly improved crude protein and fiber numbers (p < 0.05). Furthermore, dietary supplementation with LB, MB, and DB maintained normal liver histology, preserved liver function, and increased hepatic and hemal antioxidant status by enhancing antioxidant enzyme activities. Meanwhile, the three diets also promoted lipid metabolism by increasing HDL-C effectiveness and reducing total cholesterol, triglyceride, and low-density lipoprotein cholesterol levels in serum and liver tissues, indicating that dietary supplementation with DB, LB, and MB had hypolipidemic effects on M. salmoides. MB and LB significantly improved fillet quality and LB, MB, and DB improved hemal and hepatic lipid metabolism and antioxidant response and reduced reactive oxygen species production, protecting M. salmoides hepatic cells from injury.

RATION BISCUITS: V. EFFECTS OF KIND AND CONCENTRATION OF VARIOUS CONSTITUENTS ON KEEPING QUALITY

1949 ◽  
Vol 27f (11) ◽  
pp. 419-425 ◽  
Author(s):  
H. J. Lips ◽  
J. B. Marshall ◽  
W. Harold White ◽  
G. A. Grant
Keyword(s):  
Potassium Chloride ◽  
Flavor Score ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Limiting Factor ◽  
Chemical Analyses ◽  
Soybean Flour ◽  
Keeping Quality ◽  
Defatted Soybean Flour

Ration-type biscuits commercially prepared according to a basic formula, with increasing levels of supplementary ingredients tested one at a time, gave the following results for flavor tests and chemical analyses when stored in sealed cans at 110° F. for periods up to 88 weeks: flavor score was improved by sugar and impaired by skim milk powder and salt; peroxide oxygen value of extracted fat was increased by salt and decreased by defatted soybean flour; fluorescence of a potassium chloride extract of defatted biscuit was increased by defatted soybean flour, baking soda, skim milk powder, malt, and salt, and decreased by sugar; pH of the potassium chloride extract was increased by defatted soybean flour and soda, and decreased by skim milk powder and malt. Shortening stability was a limiting factor in determining the relative effects of the other components on biscuit keeping quality. Biscuits containing all the supplementary materials had good keeping quality when a stable vegetable shortening was used.

Sign in / Sign up

Export Citation Format

Share Document