Salmonella Detection in Dried Milk Products by Motility Enrichment on Modified Semisolid Rappaport-Vassiliadis Medium: Collaborative Study

Abstract A collaborative study involving 19 laboratories was performed to validate motility enrichment on modified semisolid Rappaport-Vassiliadis (MSRV) medium for rapid detection of motile Salmonella in dried milk products. The MSRV method was compared with the AOAC culture method for detection of Salmonella in nonfat milk powder, whole milk powder, whey powder, casein powder, and butter milk powder. Samples were artificially inoculated with Salmonella at 2 levels of contamination. Un-inoculated control samples were included for each type of product. The sensitivity rates were 100% for the MSRV method and 99.0% for the AOAC culture method, while the specificity rate was 100.0% for both methods. Only for the samples of whey powder, which were inoculated with H2S negative S. tennessee, was there a significant difference in the proportion of samples positive by MSRV and the culture procedure. The MSRV method for detection of motileSalmonella in dried milk products has been adopted first action by AOAC INTERNATIONAL.

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Price changes of dairy products in the European Union

Agricultural Economics (Zemědělská ekonomika) ◽

10.17221/61/2021-agricecon ◽

2021 ◽

Vol 67 (No. 9) ◽

pp. 373-381

Author(s):

Aneta Bełdycka-Bórawska ◽

Piotr Bórawski ◽

Marta Guth ◽

Andrzej Parzonko ◽

Tomasz Rokicki ◽

...

Keyword(s):

European Union ◽

Dairy Products ◽

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

The European Union ◽

Whey Powder ◽

Whole Milk ◽

Whole Milk Powder ◽

The Eu

This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted to measure the relationships between the prices. We used the augmented Dickey-Fuller (ADF) test and generalised autoregressive conditional heteroscedasticity (GARCH) model to measure the stationarity and changes in dairy product prices in the EU. At the EU level, we checked the changes in prices of butter, skim milk powder, whole milk powder, Cheddar, Edam, Gouda, Emmental and whey powder. Our analysis confirmed that the butter, skim milk powder, whole milk powder, Cheddar, Edam and Gouda processes depend on previous values. The biggest price changes were observed in whey powder (34.12%), butter (24.46%) and skim milk powder (21.78%).

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Enzymatic Hydrolyzed Potato Powder Stabilizes the Properties and Rheological Performance of Yogurt

10.20944/preprints201908.0005.v1 ◽

2019 ◽

Author(s):

Ishtiaq Ahmad ◽

Zhouyi Xiong ◽

Hanguo Xiong ◽

Zia ud Din ◽

Allah Bakhsh Javaid ◽

...

Keyword(s):

Rheological Properties ◽

Loss Modulus ◽

Milk Powder ◽

Total Solid ◽

Industrial Applications ◽

Texture Profile ◽

Whole Milk ◽

Significant Difference ◽

Potato Powder ◽

Whole Milk Powder

The current study emphasizes on optimizing a suitable ratio of enzymatically hydrolyzed potato powder (EHPP) and whole milk powder (WMP) to produce a quality yogurt by evaluating the physicochemical and rheological properties. The results showed that the addition of EHPP decreased the pH towards acidic conditions which resulted in the high acidity of yoghurt. The proximate composition showed that EHPP increased the ash, protein, water holding capacity (WHC) while fat, synersis, color parameters and total solid were decreased when compared to control yoghurt (CY) sample. Moreover, texture profile (TPA) analysis showed that the addition of EHPP decreased the hardness and cohesiveness while springiness did not show significant difference. Furthermore, rheological properties revealed that EHPP decreased the storage modulus (G’) and loss modulus (G”) when compared with control. In addition to this, sensory analysis revealed that the treatment P4M (1:3) was found as optimum ratio regarding taste, flavor, and aroma. Besides this, scanning electron microscopy (SEM) confirms that the high amount of EHPP resulted in the void holes while CY showed dense gel structure. The prepared yogurt with EHPP provides an excellent flavor, satisfying sweetness and homogeneous texture. These findings suggest the optimum formulation ratio of prepared yogurt was found to be P4M (1:3) for desirable attributes and consumer acceptance. The prepared yogurt from the EHPP presents the potential industrial applications.

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Effects of Morphology on the Bulk Density of Instant Whole Milk Powder

Foods ◽

10.3390/foods9081024 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1024 ◽

Cited By ~ 2

Author(s):

Haohan Ding ◽

Bing Li ◽

Irina Boiarkina ◽

David I. Wilson ◽

Wei Yu ◽

...

Keyword(s):

Particle Size ◽

Physical Properties ◽

Bulk Density ◽

Size Range ◽

Milk Powder ◽

Particle Size Range ◽

Shape Factors ◽

Whole Milk ◽

Powder Samples ◽

Whole Milk Powder

The chemical and physical properties of instant whole milk powder (IWMP), such as morphology, protein content, and particle size, can affect its functionality and performance. Bulk density, which directly determines the packing cost and transportation cost of milk powder, is one of the most important functional properties of IWMP, and it is mainly affected by physical properties, e.g., morphology and particle size. This work quantified the relationship between morphology and bulk density of IWMP and developed a predictive model of bulk density for IWMP. To obtain milk powder samples with different particle size fractions, IWMP samples of four different brands were sieved into three different particle size range groups, before using the simplex-centroid design (SCD) method to remix the milk powder samples. The bulk densities of these remixed milk powder samples were then measured by tap testing, and the particles’ shape factors were extracted by light microscopy and image processing. The number of variables was decreased by principal component analysis and partial least squares models and artificial neural network models were built to predict the bulk density of IWMP. It was found that different brands of IWMP have different morphology, and the bulk density trends versus the shape factor changes were similar for the different particle size range groups. Finally, prediction models for bulk density were developed by using the shape factors and particle size range fractions of the IWMP samples. The good results of these models proved that predicting the bulk density of IWMP by using shape factors and particle size range fractions is achievable and could be used as a model for online model-based process monitoring.

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The Presence of Aflatoxin M1 in Milk and Milk Products in Bangladesh

Toxins ◽

10.3390/toxins13070440 ◽

2021 ◽

Vol 13 (7) ◽

pp. 440

Author(s):

Abu Hasan Sumon ◽

Farjana Islam ◽

Nayan Chandra Mohanto ◽

Rahanuma Raihanu Kathak ◽

Noyan Hossain Molla ◽

...

Keyword(s):

Milk Powder ◽

Raw Milk ◽

Aflatoxin M1 ◽

Enzyme Linked Immunosorbent Assay ◽

Toxic Metabolite ◽

Milk Products ◽

Pasteurized Milk ◽

Uht Milk ◽

Significant Difference ◽

Powder Samples

As milk provides both micro- and macronutrients, it is an important component in the diet. However, the presence of aflatoxin B1 (AFB1) in the feed of dairy cattle results in contamination of milk and dairy products with aflatoxin M1 (AFM1), a toxic metabolite of the carcinogenic mycotoxin. With the aim to determine AFM1 concentrations in milk and milk products consumed in Bangladesh, in total, 145 samples were collected in four divisional regions (Sylhet, Dhaka, Chittagong, and Rajshahi). The samples comprised these categories: raw milk (n = 105), pasteurized milk (n = 15), ultra-high temperature (UHT)-treated milk (n = 15), fermented milk products such as yogurt (n = 5), and milk powder (n = 5). AFM1 levels in these samples were determined through competitive enzyme-linked immunosorbent assay (ELISA). Overall, AFM1 was present in 78.6% of milk and milk products in the range of 5.0 to 198.7 ng/L. AFM1 was detected in 71.4% of raw milk (mean 41.1, range 5.0–198.7 ng/L), and in all pasteurized milk (mean 106, range 17.2–187.7 ng/L) and UHT milk (mean 73, range 12.2–146.9 ng/L) samples. Lower AFM1 levels were found in yogurt (mean 16.9, range 8.3–41.1 ng/L) and milk powder samples (mean 6.6, range 5.9–7.0 ng/L). About one-third of the raw, pasteurized, and UHT milk samples exceeded the EU regulatory limit (50 ng/L) for AFM1 in milk, while AFM1 levels in yogurt and milk powder samples were well below this limit. Regarding regions, lower AFM1 contamination was observed in Chittagong (mean 6.6, max 10.6 ng/L), compared to Sylhet (mean 53.7, max 198.7 ng/L), Dhaka (mean 37.8, max 97.2 ng/L), and Rajshahi (mean 34.8, max 131.4 ng/L). Yet, no significant difference was observed in AFM1 levels between summer and winter season. In conclusion, the observed frequency and levels of aflatoxin contamination raise concern and must encourage further monitoring of AFM1 in milk and milk products in Bangladesh.

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338. The ferric thiocyanate method of estimating peroxide in the fat of butter, milk and dried milk

Journal of Dairy Research ◽

10.1017/s0022029900004799 ◽

1946 ◽

Vol 14 (3) ◽

pp. 340-353 ◽

Cited By ~ 76

Author(s):

G. Loftus Hills ◽

C. C. Thiel

Keyword(s):

Aqueous Solution ◽

Peroxide Value ◽

Milk Powder ◽

Ferric Thiocyanate ◽

Ferrous Salt ◽

Modified Method ◽

Whole Milk ◽

Butter Milk ◽

Whole Milk Powder

The ferric thiocyanate method of estimating peroxide in fats has been modified to give greater sensitivity and greater stability of the reagent. As the 96% acetone used by Chapman & McFarlane (3)and Lips et al.(4) only dissolves about 0.5% butterfat, the sensitivity of the test was increased by using, as solvent, the mixture of benzene and methanol used by Bolland et al. (6) in the determination of rubber peroxides, which dissolves at least 10% butterfat. Instead of using a prepared reagent which gradually deteriorates, the ferrous salt and thiocyanate are added in aqueous solution during the test, and, moreover, ferrous salts appear to be more stable in this solvent than in acetone. The modified method is sufficiently sensitive to measure the peroxide value of the fat of freshly drawn milk and has been applied to the study of the first stages of oxidation in milk, butter and whole-milk powder.

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Adhesion characteristics of whole milk powder to a stainless steel surface

Powder Technology ◽

10.1016/s0032-5910(97)03402-5 ◽

1998 ◽

Vol 97 (3) ◽

pp. 191-199 ◽

Cited By ~ 15

Author(s):

Paul R. Rennie ◽

X.D. Chen ◽

Antony R. Mackereth

Keyword(s):

Stainless Steel ◽

Steel Surface ◽

Milk Powder ◽

Stainless Steel Surface ◽

Whole Milk ◽

Whole Milk Powder

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DRIED MILK POWDER: II. FACTORS AFFECTING THE SORPTION OF CARBON DIOXIDE

Canadian Journal of Research ◽

10.1139/cjr45f-035 ◽

1945 ◽

Vol 23f (6) ◽

pp. 327-333 ◽

Cited By ~ 3

Author(s):

Jesse A. Pearce

Keyword(s):

Carbon Dioxide ◽

Milk Powder ◽

Sorption Rate ◽

High Fat ◽

Time Intervals ◽

Sorption Behaviour ◽

Factors Affecting ◽

Whole Milk ◽

Identical Manner ◽

Whole Milk Powder

Sorption of carbon dioxide by milk powder in a closed system at 35 °C. and at approximately 74 cm. of mercury was observed to be greater than 0.4 cc. per gm. after 150 hr., while only 0.012 cc. of nitrogen was absorbed per gm. after 70 hr. The initial sorption of carbon dioxide varied with time according to the equation:[Formula: see text]where s is 100 times the amount sorbed in cc. per gm. at any time, t (min.), and k and m are constants peculiar to the system under investigation. The logarithmic form of this equation was used. Powders with 26, 28, and 30% fat did not differ in behaviour, but sorption curves for powders with only 1% fat had lower [Formula: see text] values and lower [Formula: see text] values than the curves for the high fat levels. Powders with 1% fat sorbed carbon dioxide in an identical manner when exposed to either 100% carbon dioxide or a mixture of 20% carbon dioxide and 80% nitrogen. For whole milk powder, dilution to 80% nitrogen content was effective in reducing the initial sorption rate of carbon dioxide. Great variation was observed in the sorption behaviour of powders from different plants and in powders produced at different time intervals in the same plant. Temperature differences within the range 25° to 40 °C. had no effect on sorption. Palatability and [Formula: see text] correlated to the extent of r =.61.

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