Influence of the emulsion droplet type on the rheological characteristics and microstructure of rennet gels from reconstituted milk

2009 ◽  
Vol 76 (3) ◽  
pp. 349-355 ◽  
Author(s):  
Zafir Gaygadzhiev ◽  
Arthur Hill ◽  
Milena Corredig
Keyword(s):  
Elastic Modulus ◽  
Milk Fat ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Tween 20 ◽  
Gel Structure ◽  
Ionic Equilibrium ◽  
Fat Globules ◽  
Reconstituted Milk

Rheological and microstructural properties of rennet-induced milk gels containing different fat globules were studied. Recombined milks were prepared by mixing reconstituted low-heat skim milk powder and anhydrous milk fat emulsified with reconstituted skim milk powder (SMP), sodium caseinate (NaCas), whey protein isolate (WPI) or Tween 20. Final elastic modulus of the rennet gels containing WPI- or Tween 20-stabilized fat globules showed significantly lower values compared with those prepared with SMP-emulsified fat globules. SMP-stabilized fat globules interacted with the continuous casein network reinforcing the gel structure. Confocal micrographs supported the rheological data revealing that gels containing SMP-stabilized fat globules formed a tighter network relative to other treatments. Microscopy images also showed some degree of droplet flocculation in the case of gels containing WPI- or Tween 20-stabilized fat globules, and this was most likely the cause of the increase of elastic modulus of these systems. Contrary to reports for acid-induced casein gels, NaCas-stabilized fat globules hindered the formation of rennet gels. These results illustrate that rennet gel structure is affected by droplet-droplet and droplet-casein interactions, which in turn are determined by the composition of the oil-water interface as well as the ionic equilibrium in the reconstituted milk gels.

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.

A laboratory study of continuous fermentation of skim-milk for the production of sour curd cheese

1971 ◽  
Vol 38 (2) ◽  
pp. 137-144 ◽  
Author(s):  
P. M. Linklater ◽  
C. J. Griffin
Keyword(s):  
Continuous Fermentation ◽  
Plug Flow ◽  
Milk Powder ◽  
Skim Milk ◽  
Fermented Milk ◽  
Skim Milk Powder ◽  
Fresh Milk ◽  
Batch Fermenter ◽  
Total Residence Time ◽  
Reconstituted Milk

SummaryThe feasibility of 2-stage continuous fermentation of skim-milk to produce sour curd cheese (quarg) has been established. The first stage was a stirred pH-stat fermenter, operated at pH 5·4, 5·6, 5·8 and 6·0, in which the operating pH was maintained by inflowing fresh milk. The remaining fermentation down to pH 4·7 was carried out by a procedure which simulated a second-stage plug flow fermenter (i.e. one in which forward velocity was as constant as possible at all points of the crosssection).Skim-milk powder was dissolved to give 8, 10, 14 and 20% solids in the reconstituted milk. Maximum productivity of fermented milk solids was obtained with reconstituted milk containing 20% solids and operation of the first-stage fermenter at pH 5·4. This 2-stage continuous fermentation gave a total residence time of about 5 h, which represents a rate of production 4·8 times that obtainable in 24 h in a batch fermenter of the same fluid capacity filled once daily with the same reconstituted milk.

Fermentation of reconstituted milk by Streptococcus thermophilus: Effect of irradiation on skim milk powder

2013 ◽  
Vol 31 (2) ◽  
pp. 139-149 ◽  
Author(s):  
Irina Stulova ◽  
Natalja Kabanova ◽  
Tiina Kriščiunaite ◽  
Anastassia Taivosalo ◽  
Tiiu-Maie Laht ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Skim Milk Powder ◽  
Reconstituted Milk

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.

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.

Production, composition, and manufacturing properties of milk from grazing cows fed on a formaldehyde-treated sunflower seed supplement

1976 ◽  
Vol 27 (6) ◽  
pp. 917 ◽  
Author(s):  
BD Bartsch ◽  
NJS Ellis ◽  
DM McLean ◽  
JC Radcliffe
Keyword(s):  
Milk Fat ◽  
Sunflower Seed ◽  
Energy Content ◽  
Plasma Cholesterol ◽  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Powder Manufacture ◽  
The Stability

Eight cows in each of four treatment groups grazed regulated areas of green oats and consumed either 0, 1.3, 2.5 or 3.1 kg of a formaldehyde-treated sunflower seed supplement (FSS) per head per day. The digestible energy content of the rations was balanced with hammer-milled barley. Milk fat percentages and milk fat yields were higher from cows fed on FSS, responses being in proportion to the amount of FSS eaten. Protein percentages were significantly lower in milk from cows fed on FSS. Milk and protein yields did not differ significantly between treatments. The linoleic acid (C18:2) content of milk fat was three to five times as high in cows fed on FSS as in those not fed on FSS. The stability to oxidation and the rennet curd firmness of the milk decreased as the percentage of C18:2 in milk fat increased. Changes in the heat stability of milk were associated with the introduction of FSS feeding. Plasma cholesterol levels increased with increasing intakes of FSS. Milk of high C18:2 content can be produced by dairy cows fed on FSS and grazed on green oats. The milk readily oxidizes and its properties for cheese and skim milk powder manufacture are altered.

scholarly journals Irinotecan Engineered Proniosomes: In vitro and In vivo Characterization

2021 ◽  
pp. 230-238
Author(s):  
Prakash Goudanavar ◽  
B. Ramesh ◽  
Santosh Fattepur ◽  
Nagaraja Sreeharsha
Keyword(s):  
In Vitro Release ◽  
Milk Powder ◽  
Skim Milk ◽  
Tween 80 ◽  
Pharmacokinetic Profile ◽  
Skim Milk Powder ◽  
Tween 20 ◽  
Acceptable Method

Objective: The focus of this research has been to improve efficacy, decrease tolerance and increase the irinotecan pharmacokinetic profile. Methods: Proniosomesformulated with various surfactants, cholesterol and dicetyl phosphate using the slurry method. A slurry process was used to prepare proniosomes with maltodextrin as the carrier by using surfactants span 20, span 60, tween 20 and tween 80. Results: The preparations were characterized in terms of shape and specific surface area, entrapment efficacy, in vitro release studies, in vivo tissue diffusion and stability testing. The proniosome surface was found to be smoother in nature showing thin and compact layer with skim milk powder. For formulation 2 (73.94±2.8%), the maximum entrapment efficacy was found. Conclusion: The formulation 3 obtained the desired maximum release profile within 24 hours (98.06%). The in vivo tissue distribution studies for the proniosomes reveal that the drug was preferentially targeted to liver followed by the alveolus and lymphatic system.Stability studies have indicated that the most acceptable condition for storage of the formulation 2 was 4o C. Proniosomes provide an acceptable method to the carrier for targeted therapy. These can be held at specific sites and can release the drug for a prolonged period of time.

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

2021 ◽  
pp. 106757
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Teng Wang ◽  
Hao Li ◽  
Ali Sedaghat Doost ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Heat Pretreatment ◽  
Wet Heat

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder

2021 ◽  
pp. 104997
Author(s):  
Sejeong Kim ◽  
Jae Yeon Joung ◽  
Daekyoung Kang ◽  
Nam Su Oh ◽  
Yohan Yoon
Keyword(s):  
Milk Powder ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Skim Milk Powder
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