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.

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.

scholarly journals Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Sema Aydın ◽  
Yüksel Özdemir
Keyword(s):  
Palm Oil ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Market Potential ◽  
Overall Acceptability ◽  
Chocolate Spread ◽  
Work Done ◽  
To Receive

Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO) and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control), in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4%) were kept in constant ratio (20%). Addition of hydrogenated palm oil (HPO) decreased the hardness and hardness work done (HWD) values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.

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.

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

A note on the performance and management of calves reared on cold acidified milk replacer fed ad libitum

1983 ◽  
Vol 36 (1) ◽  
pp. 147-150 ◽  
Author(s):  
W. S. Thickett ◽  
N. H. Cuthbert ◽  
T. D. A. Brigstocke ◽  
M. A. Lindeman ◽  
P. N. Wilson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Skim Milk Powder ◽  
Barley Straw ◽  
Milk Replacer ◽  
Bull Calves ◽  
The Mean ◽  
Ad Libitum ◽  
Dry Food

ABSTRACTResults are presented from six trials dealing with aspects of management on the cold ad libitum system of calf rearing using an acidified milk replacer containing over 600 g skim milk powder per kg.Thirty-six calves were housed in pens of six for each trial and were fed through a teat and pipeline from a storage barrel. Acidified milk replacer, pH 5·6, was mixed cold at 125 g/1 and made available ad libitum to 3 weeks. A rationed allowance was given daily, on a reducing scale, over the following 2 weeks with weaning completed at 35 days. A pelleted dry food containing 180 g crude protein per kg, together with water in buckets and barley straw in racks, was available ad libitum throughout. Each trial lasted 8 weeks. Results for the mean of the six cold ad libitum trials involving 216 calves were compared with the mean results of 10 conventional bucket-fed trials carried out separately at the same unit, involving 912 calves. All calves were purchased British Friesian male (bull) calves.Calves on the ad libitum system showed improved live-weight gains of 9·4 kg at 3 weeks, 8·8 kg at 5 weeks and 7·5 kg at 8 weeks, compared with the conventional system. The consumption of milk replacer powder was higher in ad libitum trials at 29·4 kg cf. 12·5 kg by bucket but intake of pelleted dry feed was lower on the ad libitum system at 50·7 kg cf. 71·3 kg to 8 weeks. Calf appearance scores were significantly improved on the ad libitum system which gave the main improvement in performance in the first 3 weeks.

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