Influence of temperature and composition on some physical properties of milk and milk concentrates. I. Heat capacity

1972 ◽  
Vol 39 (1) ◽  
pp. 65-73 ◽  
Author(s):  
F. Fernández-Martín
Keyword(s):  
Heat Capacity ◽  
Skim Milk ◽  
Heat Content ◽  
Linear Regression Equation ◽  
Total Solids ◽  
Temperature Range ◽  
Apparent Heat Capacity ◽  
Whole Milk ◽  
Set Up ◽  
Solids Content

SummaryAn isothermal jacket calorimeter was set up and apparent heat capacities of skim-milk, half-and-half milk, whole milk, and their concentrates up to about 30 % total solids were measured throughout the 5–70°C temperature range. Above the butterfat melting interval, the heat capacity of every sample was linearly related to temperature and a linear regression equation was found to relate heat capacity and total solids content for each one of the 3 milk sets. By means of an overall approximation, a single expression relating heat capacity, temperature and total solids content was also derived. To facilitate calculations of relative heat content for practical purposes, an average apparent heat capacity was computed for the whole temperature range and a nomogram was constructed for its determination from fat and solids-not-fat contents in any sample.

Thermal Resistance of Listeria monocytogenes Scott A in Ultrafiltered Milk as Related to the Effect of Different Milk Components

2010 ◽  
Vol 73 (11) ◽  
pp. 2110-2115 ◽  
Author(s):  
KINGA SZLACHTA ◽  
SUSANNE E. KELLER ◽  
ARLETTE SHAZER ◽  
STUART CHIRTEL
Keyword(s):  
Listeria Monocytogenes ◽  
Thermal Resistance ◽  
Milk Fat ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Single Measure ◽  
Total Solids ◽  
Whole Milk ◽  
Milk Components

Pasteurization parameters for grade A milk are well established and set by regulation. However, as solids levels increase, an increased amount of heat is required to destroy any pathogens present. This effect is not well characterized. In this work, the effect of increased dairy solids levels on the thermal resistance of Listeria monocytogenes was examined through the use of ultrafiltered (UF) milk, reconstituted milk powder, and the milk components lactose and caseinate. From the results obtained, lactose and caseinate did not appear to affect thermal resistance. In addition, the level of milk fat, up to 10% of the total solids in UF whole milk, did not result in statistically significant changes to thermal resistance when compared with UF skim milk. Reconstituted skim milk powder at 27% total solids (D62-value = 1.16 ± 0.2 [SD] min, z = 5.7) did result in increased thermal resistance, as compared with reconstituted skim milk powder at 17.5% (D62-value = 0.86 ± 0.02 min, z = 5.57) and UF whole milk at 27% total solids (D62-value = 0.66 ± 0.07 min, z = 5.16). However, that increase appeared to be due to the increase in salt levels, not to increases in caseinate, fat, or lactose. Consequently, total solids, as a single measure, could not be used to predict increased thermal resistance of L. monocytogenes in concentrated milk.

scholarly journals Mixing sweet cream buttermilk with whole milk to produce cream cheese

2015 ◽  
Vol 54 (2) ◽  
pp. 73-78 ◽  
Author(s):  
Masoud Bahrami ◽  
Dariush Ahmadi ◽  
Faranak Beigmohammadi ◽  
Fakhrisadat Hosseini
Keyword(s):  
Statistical Analysis ◽  
Chemical Composition ◽  
Membrane Protein ◽  
Milk Fat ◽  
Dry Matter ◽  
Skim Milk ◽  
Organoleptic Properties ◽  
Cream Cheese ◽  
Total Solids ◽  
Whole Milk

Abstract Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%). Statistical analysis showed that there were significant differences (p < 0.05) between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM) and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589). The results also showed that the best range for replacement using SCBM is 20–25%.

THE TEMPERATURE VARIATION OF THE SPECIFIC GRAVITY OF RECONSTITUTED SKIM MILK.*

1954 ◽  
Vol 17 (7) ◽  
pp. 219-221
Author(s):  
J. Babad ◽  
Y. Levin ◽  
N. Sharon
Keyword(s):  
Specific Gravity ◽  
Temperature Variation ◽  
General Formula ◽  
Skim Milk ◽  
Temperature Correction ◽  
Total Solids ◽  
Solids Content

The specific gravity of R S M at various concentrations and temperatures has been studied. A general formula correlating the results has been derived: Temperature correction values for various concentrations as well as simple routine methods for the estimation of total solids content of R S M are described.

Yogurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter cultures

1993 ◽  
Vol 60 (2) ◽  
pp. 247-254 ◽  
Author(s):  
Carmen Wacher-Rodarte ◽  
Marcia V. Galvan ◽  
Amelia Farres ◽  
Francisco Gallardo ◽  
Valerie M. E. Marshall ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Skim Milk ◽  
Starter Cultures ◽  
Synergic Effect ◽  
Total Solids ◽  
Total Milk ◽  
Solids Content ◽  
Milk Solids ◽  
Viscosity Polymer

SummaryUsing polymer producing (ropy) strains of lactic acid bacteria it was possible to reduce considerably the syneresis of yogurt, even with 12% total milk solids. The viscosities obtained with these strains were also similar to those obtained using normal strains and milk with 17% total solids content. The concentration of milk and the polymer produced by ropy starters had a synergic effect in increasing viscosity. Polymer production was not affected in most cases by milk concentration. One type of ropy culture (Wiesby) seemed to produce a different kind of polymer as it could not be determined by alcohol precipitation, in spite of being able to reduce syneresis and increase viscosity in yogurt. A limited number of yogurts were evaluated organoleptically, one prepared with a ropy starter strain (NCFB at 12, 14·5 and 17% total solids) and one prepared with a non-ropy strain (LL-I at 17% total solids). The results suggest that the ropy strain yogurts had different mouthfeel from the non-ropy strain yogurts; the most acceptable product overall was the ropy strain made with 12% total solids.

Collection of fore and hind milk from the sow and the changes in milk composition during suckling

1992 ◽  
Vol 59 (3) ◽  
pp. 287-298 ◽  
Author(s):  
Craig S. Atwood ◽  
Peter E. Hartmann
Keyword(s):  
Milk Fat ◽  
Sampling Method ◽  
Post Partum ◽  
Skim Milk ◽  
Milk Composition ◽  
Rapid Analysis ◽  
Total Solids ◽  
Whole Milk ◽  
Significant Difference ◽  
Short Time

SummaryA new sampling method for the collection of fore and hind milk from the sow has been developed which resembles normal milk removal by the piglet, yet overcomes the difficulties of collecting milk that is available for only a short time (10–20 s) at each let-down. Samples of hind milk were collected immediately after the completion of a successful sucking, while the fore milk was collected at the beginning of the next natural let-down. Modification of existing assays for fat, protein and lactose was required to provide rapid analysis of the small volumes (< 0·5 ml) of milk collected using this procedure, and these methods were validated by comparison with reference methods. Total solids and the concentration of fat in whole milk, and protein and lactose in skim milk, were measured in fore and hind milk collected from 4, 20, 12 and 12 sows respectively, 6–11 d post partum. For fore milk, the results (mean ± SD (n)) were: total solids, 199·9±9·9 g/1 (8); fat, 96·7 ± 13·9 g/1 (41), protein, 47·7±4·5 g/1 (27) and lactose, 58·3 + 4±0 g/1 (27). In hind milk, there was a significant increase in the concentration of fat (15·3 g/1, p < 0·001, n = 41) which was reflected by a significant increase in total solids (14·7 g/1, P < 0·001, n = 8) and calculated energy (511 kj/l, P < 0·001, n = 27), but there was no significant difference in the concentration of either protein or lactose. This increase in milk fat during milk letdown is in contrast to the results of most previous studies in the sow and is discussed in terms of the possible mechanisms that may cause the concentration of fat to increase as milk is removed from the mammary gland.

Rapid Estimation of Total Solids Content of Reverse Osmosis Retentates Using a Cryoscope

1983 ◽  
Vol 46 (9) ◽  
pp. 769-770 ◽  
Author(s):  
D. M. BARBANO ◽  
M. W. DUBENSKY ◽  
W. F. SHIPE
Keyword(s):  
Reverse Osmosis ◽  
Freezing Point ◽  
Skim Milk ◽  
Cost Effective ◽  
Production Worker ◽  
Excellent Correlation ◽  
Rapid Estimation ◽  
Total Solids ◽  
Solids Content ◽  
Reverse Osmosis Unit

Rapid, simple, accurate and cost-effective analytical methods are always needed for quality control in the dairy industry. Application of reverse osmosis for concentration of milk will create a need for a method to rapidly estimate the total solids content of milk retentates. A milk cryoscope can be used for this purpose. An excellent correlation (.99) exists between observed freezing point of skim milk retentates and their total solids content. As a result, it would be possible to have a production worker actually do this total solids monitoring using a milk cryoscope while operating a reverse osmosis unit.

THE RELATION BETWEEN SPECIFIC GRAVITY AND SOLID CONTENT OF RECONSTITUTED SKIM MILK*

1953 ◽  
Vol 16 (4) ◽  
pp. 167-168
Author(s):  
J. Babad ◽  
A. Shenhav-Hetman
Keyword(s):  
Specific Gravity ◽  
Linear Relationship ◽  
Skim Milk ◽  
Solid Content ◽  
Total Solids ◽  
Solids Content

It was found that there is a linear relationship between the specific gravity of reconstituted skim milk and its total solids content, in total solids concentrations ranging between 7–30%. On this basis a formula is given for calculating the total solids content of reconstituted skim milk with an accuracy of ±4%.

Influence of concentration of milk solids on the dissociation of micellar κ-casein on heating reconstituted milk at 120°C

1991 ◽  
Vol 58 (1) ◽  
pp. 99-105 ◽  
Author(s):  
Harjinder Singh ◽  
Lawrence K. Creamer
Keyword(s):  
Gel Electrophoresis ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Heating Time ◽  
Total Solids ◽  
Solids Content ◽  
Milk Solids ◽  
Reconstituted Milk

SummarySkim milks were prepared from skim milk powder at several concentrations between 10 and 25% total solids and portions were pH-adjusted to between pH 6·3 and 7·1 and heated at 120°C. After ultracentrifugation (88000 g for 90 min), the supernatants were analysed using gel electrophoresis to determine the concentrations of β-lactoglobulin, α-lactalbumin and κ-casein. The dissociation of κ-casein from the micelles was dependent on both the pH and the total solids content of milk before heating. Both higher pH (in the range 6·5–7·l) and higher concentration increased the extent of dissociation. A further series of samples were heated for 2–11 min at 120°C at pH 6·55. κ-Casein dissociation increased with concentration and with heating time. It was concluded that as the milk increased in concentration, the pH at which micellar κ-casein dissociated on heating was lowered.

scholarly journals Effect of total solids standardization using different methods on mineral content of yoghurt

Mljekarstvo ◽  
2021 ◽  
Vol 71 (2) ◽  
pp. 103-111
Author(s):  
Firuze Ergin ◽  
Keyword(s):  
Mineral Content ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Vacuum Evaporation ◽  
Mineral Contents ◽  
Total Solids ◽  
Technological Processing ◽  
Solids Content

Yoghurt is a good dietary source of macro and micro minerals. However, the mineral content of yoghurt can vary according to the technological processing used in its manufacture. In this context, the aim of this study was to compare some macro (Ca, K and Mg) and micro (As, Cd, Co, Fe, Mn, Ni, Pb, Se, V and Zn) mineral contents of total solids-standardized yoghurts with four different methods by following: (1) Addition of skim milk powder to milk, (2) Concentration of yoghurt milk by vacuum evaporation, (3) Concentration of yoghurt curd in a cloth bag and (4) Concentration of yoghurt curd by mechanical centrifugation. The highest content of the macro minerals was in the yoghurt produced with method 1, while the highest content of most of the micro minerals was in the yoghurt produced with method 4. The results of this study showed that the mineral content of yoghurt could be modified by the method used in the manufacture of yoghurt to standardize total solids content.

scholarly journals THE HEAT CONTENT OF WATER SORBED ON CELLULOSE

1937 ◽  
Vol 15b (5) ◽  
pp. 224-228 ◽  
Author(s):  
J. H. Shipley ◽  
W. Boyd Campbell ◽  
O. Maass
Keyword(s):  
Heat Capacity ◽  
Specific Heat ◽  
Pure Water ◽  
Heat Content ◽  
Temperature Range

The specific heat of cellulose has been determined for the temperature range − 70° to 25 °C. The heat capacity of water sorbed to the extent of 5.92 and 12.0% by cellulose has been determined for the range − 78.5° to 25 °C. These data are compared with the heat capacity of pure water for the same range of temperature, viz., − 78.5° to 25 °C.

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