Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low‐temperature pasteurized milk under different preheating conditions

2021 ◽  
Author(s):  
Yong Li ◽  
Xiaodi Jia ◽  
Zhaojun Wang ◽  
Zhiyong He ◽  
Maomao Zeng ◽  
...  
Keyword(s):  
Low Temperature ◽  
Maillard Reaction ◽  
Milk Powder ◽  
Pasteurized Milk ◽  
Whole Milk ◽  
Whole Milk Powder

Adhesion characteristics of whole milk powder to a stainless steel surface

1998 ◽  
Vol 97 (3) ◽  
pp. 191-199 ◽  
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

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

1945 ◽  
Vol 23f (6) ◽  
pp. 327-333 ◽  
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.

scholarly journals Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder

2021 ◽  
Author(s):  
H.J. Clarke ◽  
C. Griffin ◽  
D. Hennessy ◽  
T.F. O'Callaghan ◽  
M.G. O'Sullivan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Feeding System ◽  
Whole Milk ◽  
Whole Milk Powder

A Process for Increasing the Free Fat Content of Spray-dried Whole Milk Powder

2003 ◽  
Vol 68 (1) ◽  
pp. 210-216 ◽  
Author(s):  
A.B. Koc ◽  
P.H. Heinemann ◽  
G.R. Ziegler
Keyword(s):  
Milk Powder ◽  
Fat Content ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
Spray Dried

scholarly journals Thermophysical Properties of Skim and Whole Milk Powder

2008 ◽  
Vol 34 (5) ◽  
pp. 275-281
Author(s):  
Yoshiki MURAMATSU ◽  
Eiichiro SAKAGUCHI ◽  
Toshio NAGASHIMA ◽  
Akio TAGAWA
Keyword(s):  
Thermophysical Properties ◽  
Milk Powder ◽  
Whole Milk ◽  
Whole Milk Powder

Effects of morphology on the dispersibility of instant whole milk powder

2020 ◽  
Vol 276 ◽  
pp. 109841 ◽  
Author(s):  
Haohan Ding ◽  
Wei Yu ◽  
Irina Boiarkina ◽  
Nick Depree ◽  
Brent R. Young
Keyword(s):  
Milk Powder ◽  
Whole Milk ◽  
Whole Milk Powder

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

1996 ◽  
Vol 79 (2) ◽  
pp. 441-450 ◽  
Author(s):  
Robert F Bolderduk ◽  
John E Milas ◽  
H Asperger ◽  
H Becker ◽  
S Chatron ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Milk Powder ◽  
Culture Method ◽  
Milk Products ◽  
Whey Powder ◽  
Whole Milk ◽  
Significant Difference ◽  
Powder Samples ◽  
Butter Milk ◽  
Whole Milk Powder

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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