Physical properties of constitutive size classes 
of spray-dried skim milk powder and their mixtures

SummaryEight explosive outbreaks of food poisoning, occurring in school canteens in England during 1953 and affecting 1190 known cases, are described. The clinical features were characteristic of the toxin type of illness. No deaths occurred.The food causing all of these outbreaks was prepared from spray-dried skim milk powder. It was not subsequently heat-treated and was usually consumed 3–4 hr. after preparation.The spray-dried milk powder proved to contain a high content of bacteria, including large numbers of Staph. aureus, of a phage pattern often associated with food poisoning. The assumption was therefore made that these outbreaks were caused by staphylococcal enterotoxin.Because the food was often consumed within 3–4 hr. of reconstitution of the milk powder—before, in fact, the staphylococci had had time to grow—it is concluded that the poisoning must have been due mainly to pre-formed toxin.Consideration is given to the opportunities for the formation of toxin in a spray-drying plant, and reasons are brought forward for believing that it is formed mainly in the balance tank where the warm milk is kept, sometimes for several hours, before passing into the final drying chamber.The processing of the milk and the precautions for preventing contamination of the finished product are discussed.

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Physical Properties of Nonfat Dry Milk and Skim Milk Powder

International Journal of Dairy Science ◽

10.3923/ijds.2017.149.154 ◽

2017 ◽

Vol 12 (2) ◽

pp. 149-154 ◽

Cited By ~ 4

Author(s):

A.K. Abdalla ◽

K. Smith ◽

J. Lucey

Keyword(s):

Physical Properties ◽

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

Dry Milk ◽

Nonfat Dry Milk

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Milk-substitute diet composition and abomasal secretion in the calf

British Journal Of Nutrition ◽

10.1079/bjn19760090 ◽

1976 ◽

Vol 36 (3) ◽

pp. 317-335 ◽

Cited By ~ 26

Author(s):

V. J. Williams ◽

J. H. B. Roy ◽

Catherine M. Gillies

Keyword(s):

Milk Powder ◽

Skim Milk ◽

Live Weight ◽

Dilution Effect ◽

Titratable Acidity ◽

Skim Milk Powder ◽

Protein Sources ◽

Milk Substitute ◽

Protease Secretion ◽

Spray Dried

1. The effect of different protein sources in milk-substitute diets on abomasal acidity and proteolytic activity was studied in Friesian calves, aged 20–58 d (Expt 1). The diets contained ‘mildly’ preheated, spray-dried skim-milk powder (MHM), ‘severely’ preheated, spray-dried skim-milk powder (SHM), fish-protein concentrate (FPC) or solvent-extracted soya-bean flour (SF) as the main protein source.2. Gastric juice was collected from abomasal pouches before feeding and at 15 min intervals for 8 h after the morning feed. Samples of digesta were obtained from the abomasum at 1 h intervals during the same period.3. Digesta pH was lower and titratable acidity higher 0-3 h after giving the diet containing MHM than when any of the other three diets was given.4. Acid secretion from the pouches for the different diets was in the order: FPC > MHM > SHM ≥ SF.5. Protease secretion from the pouches, assayed at pH 2.1, was in the order: MHM > SHM = FPC > SF.6. The effect of dry matter (dm) intake and concentration on abomasal acidity was also studied in calves given diets which contained MHM (Expt 2). This diet was reconstituted at either 100 or 149 g dm/kg liquid diet and fed at either 32.5 or 49.0 g DM/kg live weight 0.75 per d. Samples of abomasal digesta were collected as in Expt 1.7. A high intake of dm at a low dm concentration resulted in low acidity of the digesta in the first 3 h after feeding, which suggested a dilution effect. Comparison of two diets of different dm concentration, which were fed in the same volume of liquid, indicated that the greater the dm intake, the greater was the amount of acid secreted.8. It is concluded that the protein sources varied in their ability to stimulate abomasal acid and protease secretion and it is suggested that this may relate to calf performance.

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Contributors to Sweet and Milky Odor Attributes of Spray-Dried Skim Milk Powder

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00057a026 ◽

1995 ◽

Vol 43 (9) ◽

pp. 2453-2457 ◽

Cited By ~ 12

Author(s):

Hideki Shiratsuchi ◽

Yoshiharu Yoshimura ◽

Mitsuya Shimoda ◽

Katsuhiko Noda ◽

Yutaka Osajima

Keyword(s):

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

Spray Dried

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Application of the plastein reaction to caseins and to skim-milk powder: II. Chemical and physical properties of the plasteins and the mechanism of plastein formation

Journal of Dairy Research ◽

10.1017/s0022029900022378 ◽

1982 ◽

Vol 49 (2) ◽

pp. 279-293 ◽

Cited By ~ 25

Author(s):

Gonca Sukan ◽

Anthony T. Andrews

Keyword(s):

Physical Properties ◽

Peptide Mapping ◽

Guanidine Hydrochloride ◽

Gel Filtration ◽

Milk Powder ◽

Skim Milk ◽

Peptide Bond ◽

Skim Milk Powder ◽

Peptide Bond Formation ◽

Hydrophobic Peptides

SUMMARYChemical and physical properties of plasteins derived from caseins and skim-milk powder have been investigated. Plasteins were very similar in properties regardless of starting material or of the proteinase used in their production. Plastein formed from Na caseinate hydrolysate at pH 5 was stable over the pH range 1·5–9·0 and had the properties of a thixotropic gel. More extreme pH values caused dissolution as did various chaotropic reagents. 8 M-urea disrupted plastein structure almost entirely, as did various organic acids at concentrations of 50% (v/v) and strongly ionic detergents. Non-ionic or weakly cationic detergents and 6 M-guanidine hydrochloride were less effective. Treatment with strong salt solutions, Ca2+ and EDTA had no effect. Gel filtration experiments demonstrated that plasteins were completely disrupted under dissociating conditions and peptide mapping confirmed that all the peptides originally present in the hydrolysate were also present in plastein. Amino group contents were unchanged on plastein formation. These experiments together with gel electrophoresis studies clearly showed that only hydrophobic and ionic bonding mechanisms were involved in plastein formation and no detectable peptide bond formation or transpeptidation occurred. In accordance with this, amino acid analysis suggested that hydrophobic peptides were preferentially incorporated. Implications for use of plasteins in food products are discussed.

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PEKMEZ-DAIRY DESSERTS FORTIFIED WITH SPRAY-DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH

Journal of Texture Studies ◽

10.1111/j.1745-4603.2009.00200.x ◽

2009 ◽

Vol 40 (5) ◽

pp. 606-622 ◽

Cited By ~ 1

Author(s):

DURMUS SERT ◽

MUSTAFA T. YILMAZ ◽

MUSTAFA KARAKAYA ◽

EBRU BAYRAK

Keyword(s):

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

Mixture Design ◽

Design Approach ◽

Buttermilk Powder ◽

Spray Dried ◽

Dairy Powders

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The nutrition of the veal calf 6. The effect of ultra-high (68 per cent) fat milk powders added to liquid skim milk, and a comparison with spray-dried skim milk powder containing 20 per cent margarine fat

Animal Science ◽

10.1017/s0003356100016858 ◽

1973 ◽

Vol 17 (2) ◽

pp. 109-127 ◽

Cited By ~ 10

Author(s):

J. H. B. Roy ◽

I. J. F. Stobo ◽

Helen J. Gaston ◽

Susan M. Shotton ◽

P. Ganderton

Keyword(s):

Beef Tallow ◽

Dry Matter ◽

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

High Fat ◽

Lung Lesions ◽

Veal Calf ◽

Ayrshire Breed ◽

Spray Dried

SUMMARY1. Fifty-one Jersey, Ayrshire and British Friesian male calves were reared from birth to veal weights on one of three liquid diets.2. Two ultra-high fat milk powders containing 680 g fat, either beef tallow (T) or a mixture of coconut oil and beef tallow (CT)/kg dry matter were prepared and mixed with liquid skim milk (35 g powder/kg) to give diets TLS and CTLS, containing 200 g fat/kg dry matter. A third diet consisted of reconstituted spray-dried skim milk powder containing 200 g margarine fat/kg (MDS).3. The incidence of diarrhoea and of nasal discharge for all breeds, and of a high rectal temperature for the Ayrshire breed was greatest for calves given diet MDS and lowest for those given diet TLS. The incidence of lung lesions at slaughter was 100, 72 and 57% for the Jersey, Friesian and Ayrshire breeds respectively. Severity of lung lesions was lowest for calves given diet TLS.4. Dry-matter intake and live-weight gain, especially for the Ayrshire breed, were greater for calves given diets containing liquid skim milk and the ultra-high fat powders (TLS and CTLS).5. Fat digestibility was lowest on diet TLS. Protein digestibility increased with age. Digestibility of dry matter and lactose, and absorption of ash and calcium decreased with age. Calcium and N retention were lowest on diet MDS.6. Killing-out percentage was highest for the Friesian and lowest for the Jersey breed. Perirenal fat deposition was highest for the Jersey and lowest for the Ayrshire breed. Skin weight/kg0·73 was higher for the Ayrshire calves than for the other two breeds.

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