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.

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

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.

Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions

2021 ◽  
Vol 112 ◽  
pp. 106342
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Ali Sedaghat Doost ◽  
Qurrotul A’yun ◽  
Paul Van der Meeren
Keyword(s):  
Heat Treatment ◽  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Dry Heat ◽  
Dry Heat Treatment

Denaturation, aggregation and heat stability of milk protein during the manufacture of skim milk powder

1991 ◽  
Vol 58 (3) ◽  
pp. 269-283 ◽  
Author(s):  
Harjinder Singh ◽  
Lawrence K. Creamer
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Casein Micelle ◽  
Commercial Plant ◽  
Preheat Treatment ◽  
Solids Content ◽  
Time Required

SummaryThe effect of preheat treatment, evaporation and drying in a commercial plant on the denaturation of βlactoglobulin and α-lactalbumin, their incorporation into the casein micelle and the heat stability characteristics of the milks and powders were determined. Preheat treatments between 110 °C for 2 min and 120 °C for 3 min denatured between 80 and 91% of β-lactoglobulin and between 33 and 45% of α-lactalbumin. Evaporation increased the extent of denaturation but spray drying did not increase it further. The incorporation of α-lactalbumin and βlactoglobulin into the micelles was markedly less than the amount that denatured and was not a constant ratio to it. Heat coagulation times at 140 °C of milks, concentrates and powders diluted to the original milk concentration were measured as a function of pH. In general, the greater the collective heat treatment, the shorter the time required to achieve coagulation. Spray drying shifted the peak positions in the pH-heat coagulation time profiles. In contrast, heat coagulation times (measured at 120 °C) of concentrates and powders diluted to 20% total solids content increased with the severity of the preheat treatment. Surprisingly, spray drying markedly increased the heat coagulation times of the diluted concentrates.

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.

Kinematic viscosities of New Zealand skim-milk

1978 ◽  
Vol 45 (1) ◽  
pp. 25-35 ◽  
Author(s):  
J. H. Buckingham
Keyword(s):  
New Zealand ◽  
Seasonal Variations ◽  
Kinematic Viscosity ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Total Solids ◽  
Solids Concentration ◽  
Powder Manufacture ◽  
Single Batch

SummaryThe variation in kinematic viscosity (ν) with solids concentration and temperature has been determined for native skim-milk concentrates and reconstituted New Zealand skim-milk. Below 40% (w/v) total solids, samples reconstituted from a single batch of skim-milk powder model the behaviour of native concentrates obtained from an evaporation plant at all times of the year. Above 40% (w/v) agethickening and seasonal variations in the viscosity of native concentrates become significant. Age-thickening can be reduced by cooling the concentrate. These results are discussed in relation to milk powder manufacture.

Heat stability of recombined milk: influence of lecithins on the heat coagulation time-pH profile

1992 ◽  
Vol 59 (2) ◽  
pp. 177-185 ◽  
Author(s):  
Catharina H. McCrae ◽  
D. Donald Muir
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Coagulation Time ◽  
Ph Profile ◽  
Mineral Equilibria ◽  
Soya Lecithin ◽  
Before And After ◽  
Wide Ph Range

SummaryTwo types of lecithin, namely egg and soya lecithin, were investigated as potential stabilizers of recombined milk. They were incorporated into recombined milk both before and after homogenization (20·7 MPa; 60 °C). Their presence at homogenization changed neither mineral equilibria nor homogenization efficiency. However, heat stability varied significantly irrespective of batch of low-heat skim milk powder used in recombined milk. The variation in heat stability depended on type of lecithin. Soya lecithin proved to be a very effective stabilizer. It improved heat stability over a wide pH range (6·3–7·1) and the effect occurred even when the lecithin was added after homogenization. In contrast, egg lecithin destabilized the system to heat at pH < 6·7 by converting a Type A into a Type B heat coagulation time-pH profile if it was incorporated before homogenization; after homogenization it had no effect. The effects of both egg and soya lecithin on the heat stability of recombined milk strongly suggest that interactions occur between phospholipids and milk protein.

scholarly journals Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values

LWT ◽  
2021 ◽  
pp. 112739
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Lydivine Nyiransabimana ◽  
Els J.M. Van Damme ◽  
Bruno De Meulenaer ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Ph Values ◽  
Wet Heat ◽  
Pre Treatment

scholarly journals Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk

LWT ◽  
2021 ◽  
pp. 112754
Author(s):  
Jianfeng Wu ◽  
Chunxia Su ◽  
Lorenz de Neve ◽  
Ali Sedaghat Doost ◽  
Karin De Grave ◽  
...  
Keyword(s):  
Whey Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Protein Nitrogen
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