Flavour defects in edible casein and skim-milk powder: II. The role of aliphatic monocarbonyl compounds

1973 ◽  
Vol 40 (1) ◽  
pp. 29-37 ◽  
Author(s):  
N. J. Walker
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Methyl Ketones ◽  
Low Fat ◽  
Close Relationship ◽  
Powder Samples ◽  
High Level ◽  
Rennet Casein

SummaryAliphatic monocarbonyls have been quantitatively estimated in casein and skim-milk powder during storage. Concurrently these products have been evaluated organoleptically. A close relationship was evident between monocarbonyl level and the flavour or age of the lactic casein. Furthermore, the greater flavour stability of rennet casein and skim-milk powder was coupled with reduced monocarbonyl content. Fractionation of monocarbonyls into classes and individual compounds has shown that the higher levels in lactic casein compared with other low-fat products can be accounted for by a high level of acetone. The absence of appreciable quantities of other odd-numbered methyl ketones suggests that either acetone is derived from a non-lipid constituent of acid casein or decarboxylation of acetoacetate is specifically catalysed at acid pH. All methyl ketones identified in these low-fat dairy products were present in subthreshold concentrations. Saturated and unsaturated aldehydes were present at similar levels in stored lactic casein, rennet casein and skim-milk powder samples irrespective of their degree of musty or stale flavour.

Flavour defects in edible casein and skim-milk powder: I. The role of Maillard browning

1972 ◽  
Vol 39 (2) ◽  
pp. 231-238 ◽  
Author(s):  
N. J. Walker
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Relative Extent ◽  
High Level ◽  
Rennet Casein ◽  
Maillard Browning ◽  
Degradation Evaluation ◽  
Flavour Stability

SummaryTwo chemical tests were used to measure the extent of lactose degradation by Maillard browning in casein and skim-milk powder during storage. At the same time these products were evaluated organoleptically. Highly significant correlations between age, flavour score and level of browning in skim-milk powder were in contrast to the lack of any relationship between the flavour score or age of casein and its level of browning. Maillard browning occurring during storage of skim-milk powder was accompanied by increasing levels of cereal and malty flavours. A stale flavour, which closely resembled the musty flavour common to casein, was not observed in skim-milk powder until after storage for 9 months. A distinct difference in the flavour stability of rennet casein and acid casein could not be accounted for in terms of the relative extent of lactose degradation. Evaluation of casein samples with different lactose contents suggested that Maillard browning does not contribute to flavour defects during storage unless the curd is so insufficiently washed during manufacture as to produce an abnormally high level of lactose in the dried product.

Changes in Concentration of Aflatoxin M1 during Manufacture and Storage of Skim Milk Powder

2006 ◽  
Vol 69 (3) ◽  
pp. 682-685 ◽  
Author(s):  
ORGUN DEVECİ ◽  
EMEL SEZGİN
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Aflatoxin M1 ◽  
Weight Changes ◽  
Sample Weight ◽  
Powder Samples ◽  
And Storage ◽  
Different Levels

In this study, skim milk powder was produced from cow's milk contaminated artificially with aflatoxin M1 (AFM1) at two different levels, 1.5 and 3.5 μg/liter (ppb), and the effects of process stages on the AFM1 contents were investigated. Pasteurization, concentration, and spray drying caused losses of about 16, 40, and 68%, respectively, in AFM1 content of the milk contaminated with 1.5 μg/liter AFM1, and losses of 12, 35, and 59%, respectively, in the milk contaminated with 3.5 μg/liter AFM1. These losses were found to be statisticially significant at the level of P < 0.01. After 3- and 6-month storage periods, AFM1 content of the skim milk powder produced from milk with 1.5 μg/liter AFM1 decreased by 2 and 5%, respectively, whereas these rates were 2 and 4%, respectively, for the skim milk powders made from milk with 3.5 μg/liter AFM1 (after adjustment for sample weight). Changes in AFM1 content of milk powder samples were found statistically insignificant (P > 0.05 and P > 0.01) for 3- and 6-month storage periods.

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 Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase

2020 ◽  
pp. 739
Author(s):  
Belén García Gómez ◽  
M Lourdes Vázquez Odériz ◽  
Nieves Muñoz Ferreiro ◽  
M Ángeles Romero Rodríguez ◽  
Manuel Vázquez
Keyword(s):  
Heat Treatment ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Textural Properties ◽  
Skim Milk Powder ◽  
Microbial Transglutaminase ◽  
Sensory Profile ◽  
Low Fat ◽  
Positive Effect

The effect of milk heat treatment (UHT vs HTST) on physicochemical properties of low-fat set-style yogurt manufactured with microbial transglutaminase was evaluated. It was also evaluated the sensory profile of microbial transglutaminase yogurt and conventional fortified yogurt using skim milk powder. The UHT treatment of milk to make yogurts treated with microbial transglutaminase showed poorer texture results (firmness, consistency, cohesiveness and index of viscosity) than the HTST treatment of milk. Yogurt texture of UHT treatment was also worse than low-fat commercial yogurts, despite of the positive effect of the microbial transglutaminase. The microbial transglutaminase addition avoided the syneresis, regardless of the type of heat treatment. A microbial transglutaminase doses at low levels (0.76 U·g-1 of milk protein) added simultaneously with the starter culture was useful for improving the textural properties and sensory characteristics of low-fat yogurt, avoiding the normal syneresis of low-fat yogurt and without increasing the protein content that happen with the addition of skim milk powder. Yogurts made with microbial transglutaminase with HTST treatment showed significantly lower whey odor than yogurt fortified with skimmed milk powder. The application of microbial transglutaminase is a useful treatment for improving textural properties of low-fat yogurt with the usual pasteurization treatment applied in the dairy industry.

Application of capillary electrophoresis to the characterization of processed cheeses

2000 ◽  
Vol 67 (1) ◽  
pp. 91-100 ◽  
Author(s):  
BEATRIZ MIRALLES ◽  
MERCEDES RAMOS ◽  
LOURDES AMIGO
Keyword(s):  
Capillary Electrophoresis ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Electrophoretic Patterns ◽  
Electrophoresis Method ◽  
Unknown Composition ◽  
Ph Buffer ◽  
Rennet Casein

Capillary electrophoresis using a hydrophilically coated capillary and a low pH buffer containing urea has been used to characterize processed cheeses. Different electrophoretic patterns were obtained depending on the ingredients used in the blend such as acid casein, rennet casein, sodium and calcium caseinates and skim milk powder. Isoelectric casein, and sodium and calcium caseinates were shown to contain intact non-glycosylated κ-casein (κ-CN), while rennet casein contained only trace amounts of κ-CN and mainly para-κ-CN. Therefore, the addition of casein or caseinate to processed cheeses has been detected by analysing the intact non- glycosylated κ-CN. Quantitation of intact non-glycosylated κ-CN in processed cheeses of known and unknown composition was carried out using a regression curve from standard mixtures of 150–550 g isoelectric casein/kg total rennet casein. This capillary electrophoresis method successfully confirmed the addition of isoelectric casein or caseinate to processed cheeses of known composition. The quantitative determination range was 0·605–3·688 mg κ-CN/ml. This method cannot be used for measuring additions of rennet casein or any caseinates that have been exposed to chymosin.

Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts

2016 ◽  
Vol 83 (4) ◽  
pp. 493-496 ◽  
Author(s):  
Marion P Costa ◽  
Beatriz S Frasao ◽  
Bruna L Rodrigues ◽  
Adriana CO Silva ◽  
Carlos A Conte-Junior
Keyword(s):  
Whey Protein ◽  
Apparent Viscosity ◽  
Milk Powder ◽  
Skim Milk ◽  
Goat Milk ◽  
Skim Milk Powder ◽  
Low Fat ◽  
Fat Replacers ◽  
Texture Properties ◽  
Texture Parameters

The aim of this Research Communication was to investigate the changes in physicochemical, colour, apparent viscosity and texture properties in low-fat goat milk yogurts prepared with cupuassu pulp by the addition of inulin (SI), maltodextrin (SM), whey protein (SW) and skim milk powder (SP). Three batches of each cupuassu goat milk yogurt were prepared and analysed on the 1st day of storage by pH, proximate composition, colour, apparent viscosity, and texture. In comparison to yogurts from whole (W) or skimmed milk (S), all of the fat replacers improved the physicochemical properties (P < 0·05). The addition of the carbohydrates (inulin and maltodextrin) and proteins (whey protein and skim milk powder) also influenced the colour of the low-fat cupuassu goat milk yogurt (P < 0·05). All fat replacer treatments (SI, SM, SW and SP) presented a higher (P < 0·05) apparent viscosity than W and S yogurts. However, only the addition of skim milk powder increased the texture parameters (firmness and consistency) (P < 0·05). These results suggest that skim milk powder can be used to improve the texture properties of low-fat cupuassu goat milk. Furthermore, inulin, maltodextrin, and whey protein can potentially be applied in the goat dairy industry to increase the viscosity of yogurts.

scholarly journals Effect of skim milk powder in weaning diets for piglets. Role of the dietary protein level

1984 ◽  
Vol 33 (3) ◽  
pp. 411-411
Author(s):  
F. WILLEQUET ◽  
B. SEVE ◽  
G. BERTRAND ◽  
P. QUEMERE
Keyword(s):  
Dietary Protein ◽  
Protein Level ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Dietary Protein Level

scholarly journals Effects of fructose and stevia on the rheological, technological and sensory characteristics of ice cream

2020 ◽  
Vol 3 (1) ◽  
pp. 30
Author(s):  
Ernesta Treciokiene ◽  
Ilona Sostakiene
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Ice Cream ◽  
Melting Rate ◽  
Skim Milk Powder ◽  
Technological Parameters ◽  
Low Fat ◽  
Lower Melting ◽  
Overall Acceptability ◽  
Potential Use

This study investigated the potential use of fructose and stevia to improve the technological parameters of ice cream. Ice cream was made of 2 different mixtures. Low-fat ice cream mixtures (0.4% fat) were made with: sweet buttermilk, 5% fructose, 20% banana puree, and sweet buttermilk, 5% fructose, 20% pear puree. The ice cream with stevia was made with cream (13% fat), milk, skim milk powder and whey powder, cherry puree (16%) and 0.48% stevia solution (20% concentration). The ice cream with banana showed rapid melting rate and the highest acidity. On the contrary, the ice cream with pear showed lower melting rate, but caused to increase the hardness and resulted with less overall acceptability. The enrichment of the ice cream with stevia and cherry showed the same coherence of hardness and overall acceptability.

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