Rapidly Distinguish between Skim Milk and Whole Milk with the Time-Resolved Spectra of Multiple Scattering

Diffuse X-ray scattering has been an important tool for understanding the atomic structure of binary systems for more than 50 years. The majority of studies have used laboratory-based sources providing 8 keV photons or synchrotron radiation with similar energies. Diffuse scattering is weak, with the scattering volume determined by the X-ray absorption length. In the case of 8 keV photons, this is not significantly different from the typical extinction length for Bragg scattering. If, however, one goes to energies of the order of 100 keV the scattering volume for the diffuse scattering increases up to three orders of magnitude while the extinction length increases by only one order of magnitude. This leads to a gain of two orders of magnitude in the relative intensity of the diffuse scattering compared with the Bragg peaks. This gain, combined with the possibility of recording the intensity from an entire plane in reciprocal space using a two-dimensional X-ray detector, permits time-resolved diffuse scattering studies in many systems. On the other hand, diffraction features that are usually neglected, such as multiple scattering, come into play. Four types of multiple scattering phenomena are discussed, and the manner in which they appear in high-energy diffraction experiments is considered.

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Time resolved multiple scattering of resonance photons

Zeitschrift für Physik D ◽

10.1007/bf01399031 ◽

1989 ◽

Vol 14 (2) ◽

pp. 111-117 ◽

Cited By ~ 9

Author(s):

W. Falecki ◽

W. Hartmann ◽

P. Wiorkowski

Keyword(s):

Multiple Scattering ◽

Time Resolved

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Rapid Determination of Ampicillin in Bovine Milk by Liquid Chromatography with Fluorescence Detection

Journal of AOAC International ◽

10.1093/jaoac/80.1.25 ◽

1997 ◽

Vol 80 (1) ◽

pp. 25-30 ◽

Cited By ~ 9

Author(s):

Catharina Y W Ang ◽

Luo Wenhong

Keyword(s):

Fluorescence Detection ◽

Rapid Determination ◽

Bovine Milk ◽

Skim Milk ◽

Reversed Phase ◽

Coefficients Of Variation ◽

Whole Milk ◽

Liquid Chromatographic ◽

Clear Supernatant

Abstract A rapid and sensitive liquid chromatographic (LC) method was developed for the determination of am- picillin residues in raw bovine milk, processed skim milk, and pasteurized, homogenized whole milk with vitamin D. Milk samples were deprote- inized with trichloroacetic acid (TCA) and acetonitrile. After centrifugation, the clear supernatant was reacted with formaldehyde and TCA under heat. The major fluorescent derivative of ampicillin was then determined by reversed-phase LC with fluorescence detection. Average recoveries of ampicillin fortified at 5,10, and 20 ppb (ng/mL) were all >85% with coefficients of variation <10%. Limits of detection ranged from 0.31 to 0.51 ppb and limits of quantitation, from 0.66 to 1.2 ppb. After appropriate validation, this method should be suitable for rapid analysis of milk for ampicillin residues at the tolerance level of 10 ppb.

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Role of single serving form of dairy on satiety and postprandial glycaemia in young and older healthy adults

Applied Physiology Nutrition and Metabolism ◽

10.1139/apnm-2018-0887 ◽

2019 ◽

Vol 44 (12) ◽

pp. 1289-1296 ◽

Cited By ~ 3

Author(s):

Shirley Vien ◽

Hrvoje Fabek ◽

Yurie Yamagishi ◽

Ying Ti Lee ◽

Bohdan L. Luhovyy ◽

...

Keyword(s):

Older Adults ◽

Blood Glucose ◽

Milk Fat ◽

Skim Milk ◽

Area Under The Curve ◽

Post Treatment ◽

Dairy Proteins ◽

Postprandial Glycaemia ◽

Whole Milk

Dairy proteins reduce appetite and improve postprandial glycaemic response in adults. However, there are no reports of dairy in amounts usually consumed on satiety and postprandial glycaemia in either young or older adults. In a randomized crossover design, 30 healthy young adults (age: 23.5 ± 0.5 years; body mass index (BMI): 21.8 ± 0.4 kg/m2) and 30 healthy/overweight older adults (age: 65.2 ± 0.5 years; BMI: 24.7 ± 0.6 kg/m2) consumed 1 serving (according to manufacturers’ labels) of skim milk (0.1% milk fat (MF)), whole milk (3.25% MF), plain Greek yogurt (2% MF), cheddar cheese (31% MF), and water (energy-free control) after a 12-h fast. Subjective appetite was measured every 15–30 min over 3 h. Blood glucose and insulin were measured at baseline and every 15–30 min over 2 h. All dairy treatments reduced post-treatment subjective appetite area under the curve (AUC) over 3 h by 8%–17% more than water. Greek yogurt reduced appetite 3-h AUC more than skim and whole milk by 9% and 7%, respectively (p < 0.0001). Post-treatment blood glucose 2-h AUC was 42% lower in young compared with older adults (p = 0.003). It was also 52%–78% lower after cheese compared with milks and yogurt (p < 0.0001). Post-treatment insulin AUC after cheese was only 10%–15% of that after milks and Greek yogurt (p < 0.0001). We conclude that single servings of dairy differ in effect on postprandial satiety and glycaemia and merit consideration in management of metabolic syndrome.

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Oxidation of Cholesterol in Commercially Processed Cow's Milk

Journal of Food Protection ◽

10.4315/0362-028x-50.10.867 ◽

1987 ◽

Vol 50 (10) ◽

pp. 867-871 ◽

Cited By ~ 13

Author(s):

MAE Z. CLEVELAND ◽

NATHOLYN D. HARRIS

Keyword(s):

Skim Milk ◽

Milk Lipid ◽

Oxidized Cholesterol ◽

Heated Milk ◽

Whole Milk ◽

Dry Milk ◽

Liquid Milk ◽

Milk Lipids ◽

And Storage ◽

Layer Chromatography

Pasteurized whole milk, ultra-high temperature heated milk, canned evaporated milk, skim milk and instant nonfat dry milk were analyzed for presence of oxidized cholesterol compounds. Effects of heating whole milk and storage of whole milk lipid extracts were also examined. Analytical thin-layer chromatography data indicate that cholesterol in liquid milk was stable during commercial pasteurization, sterilization and evaporation. However, instant non-fat dry milk contained 7-hydroxy-cholesterol. Heating whole milk for 12 h at 85°C did not produce oxysterols, but GC-MS analysis indicate that storage of whole milk lipids may have produced steroidal ketones.

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Survival of Borrelia burgdorferi in Whole Milk, Low Fat Milk, and Skim Milk at 34°C and in Skim Milk at 5°C

Journal of Food Protection ◽

10.4315/0362-028x-54.7.532 ◽

1991 ◽

Vol 54 (7) ◽

pp. 532-536 ◽

Cited By ~ 1

Author(s):

GERALDINE M. FARRELL ◽

AHMED E. YOUSEF ◽

ELMER H. MARTH

Keyword(s):

Borrelia Burgdorferi ◽

Milk Protein ◽

Skim Milk ◽

Storage Period ◽

Most Probable Number ◽

Low Fat ◽

Probable Number ◽

Whole Milk ◽

The Mean ◽

D Values

Autoclaved whole milk, low-fat milk, protein-fortified skim milk and regular skim milk were inoculated to contain ca. 105 to 106 Borrelia burgdorferi strains 35210, 35211, or EBNI/ml and stored at 34°C for 16 d. Similarly inoculated skim milk also was held at 5°C for 46 d. Numbers of survivors were estimated by the Most Probable Number (MPN) technique. In all instances, numbers of B. burgdorferi decreased over the storage period. At 34°C, no strain of B. burgdorferi was detected after day 12. The mean D-values, at 34°C, for strains 35210, 35211, and EBNI were 2.2, 2.4, and 2.2 d, respectively. The mean D-values, at 34°C, for all strains in whole milk, low-fat milk, protein-fortified skim milk, and regular skim milk were 2.4, 2.3, 1.9, and 2.4 d, respectively. At 5°C, spirochete numbers in regular skim milk decreased, but all three strains remained at a detectable level for 46 d. The mean D-values, at 5°C, for strains 35210, 35211, and EBNI were 12, 15, and 12 d, respectively.

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Distribution and Resistance to Pasteurization of Aflatoxin M1 in Naturally Contaminated Whole Milk, Cream and Skim Milk

Journal of Food Protection ◽

10.4315/0362-028x-46.6.530 ◽

1983 ◽

Vol 46 (6) ◽

pp. 530-532 ◽

Cited By ~ 6

Author(s):

DANA W. WISEMAN ◽

RHONÁS. APPLEBAUM ◽

ROBERT E. BRACKETT ◽

ELMER H. MARTH

Keyword(s):

Heat Treatment ◽

Skim Milk ◽

Aflatoxin M1 ◽

Whole Milk

Milk, naturally contaminated with aflatoxin M1 (AFM1) was separated with a hand-operated separator. Distribution of AFM1 paralleled the partitioning of whole milk into cream and skim milk. Most of the whole milk was recovered as skim milk, which also contained most of the AFM1. Cream accounted for 5–15% of the amount of whole milk and had 2–14% of AFM1 that originally occurred in whole milk. Cream and skim milk were pasteurized at 64°C for 30 min, AFM1 was stable in both products given this heat treatment.

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

Journal of Food Protection ◽

10.4315/0362-028x-73.11.2110 ◽

2010 ◽

Vol 73 (11) ◽

pp. 2110-2115 ◽

Cited By ~ 3

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.

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Heat Resistance of Escherichia coli in Cow and Buffalo Milk

Journal of Food Protection ◽

10.4315/0362-028x-43.5.376 ◽

1980 ◽

Vol 43 (5) ◽

pp. 376-380 ◽

Cited By ~ 2

Author(s):

R. S. SINGH ◽

B. RANGANATHAN

Keyword(s):

Escherichia Coli ◽

Heat Treatment ◽

Heat Resistance ◽

Skim Milk ◽

Buffalo Milk ◽

Time Interval ◽

E Coli ◽

Heat Resistant ◽

Whole Milk

Three Escherichia coli cultures (0111:B4, 0127:B8 and NP) were selected to study their heat-resistant characteristics when in cow skim, cow whole and buffalo whole milk. The temperatures of heat-treatment included in this study were 50, 55, 60 and 63 C. The time interval during heat-treatment was 10 min at 50 and 55 C and 5 min at 60 and 63 C. Marked differences in heat-resistance were observed in the three E. coli cultures. The z-values obtained for strain 0111:B4 were 8.3, 9.0 and 10.2 when tested in cow skim milk, cow whole milk and buffalo milk, respectively. The z-values for 0127:B8 and NP were 17.5, 18.0 and 19.2 and 18.8, 19.0 and 20.3, respectively, for the three types of milk.

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Fluorometric Determination of Alkaline Phosphatase in Fluid Dairy Products: Collaborative Study

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/73.6.842 ◽

1990 ◽

Vol 73 (6) ◽

pp. 842-849 ◽

Cited By ~ 6

Author(s):

Richard M Rocco

Keyword(s):

Alkaline Phosphatase ◽

Dairy Products ◽

Collaborative Study ◽

Skim Milk ◽

Raw Milk ◽

Chocolate Milk ◽

Phenyl Phosphate ◽

Whole Milk ◽

Standard Deviations

Abstract Official methods for the measurement of alkaline phosphatase (ALP) in dairy products use either phenyl phosphate or phenolphthaleln monophosphate as substrate. Quantitation of results requires butanol extraction of the Indophenol (Scharer) or 3-h dialysis of the liberated phenolphthaleln (Rutgers). The Advanced Fluorophos® assay Is based on a self-indicating substrate which, when acted upon by ALP, loses a phosphate radical and becomes a highly fluorescent compound. The rate of fluorophore formation Is monitored for 3 mln In a fluorometer and the enzyme activity In mU/L Is calculated. Eight laboratories participated in a collaborative study to evaluate the Fluorophos® assay for determining ALP activity In whole milk, skim milk, chocolate milk, and cream (half and half). The comparative method was the AOAC quantitative phenyl phosphate method, 16.121-16.122 (14th Ed.). Mixed herd raw milk was added to pasteurized samples at 0.05, 0.1, and 0.2% (v/v). Method performance at 0.1% (v/v) added raw milk as measured by repeatability and reproducibility standard deviations (sr and sR) and relative standard deviations (RSDr and RSDR), respectively, were: whole milk, sr = 21.7%, sR = 34.6%, RSDr = 4.4%, RSDR = 7.0%; skim milk, sr = 19.2%, sR = 31.4%, RSDr = 3.8%, RSDR = 6.2%; chocolate milk, sr = 27.6%, sR = 45.8%, RSDr = 5.3%, RSDR = 8.8%. The method has been adopted official first action by AOAC for determination of alkaline phosphatase in whole milk, skim milk, and chocolate milk.

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