THE EFFECT OF ANTIOXIDANTS ON THE KEEPING QUALITY OF SPRAY-DRIED WHOLE MILK POWDER

1971 ◽  
Vol 24 (4) ◽  
pp. 182-183 ◽  
Author(s):  
J. ABBOT
Keyword(s):  
Milk Powder ◽  
Whole Milk ◽  
Keeping Quality ◽  
Whole Milk Powder ◽  
Spray Dried

The effect of antioxidants on the keeping quality of whole milk powder: II. Tocopherols

1965 ◽  
Vol 32 (2) ◽  
pp. 143-146 ◽  
Author(s):  
J. Abbot ◽  
R. Waite
Keyword(s):  
Peroxide Value ◽  
Milk Powder ◽  
Dodecyl Gallate ◽  
Whole Milk ◽  
Keeping Quality ◽  
Whole Milk Powder ◽  
Spray Dried

SummarySpray-dried whole milk powders were prepared containing 0·01% of γ-tocopherol and of a mixture of α-γ- and δ-tocopherols. Control powders and powders containing 0·01% of dodecyl gallate, an antioxidant of known effectiveness, were also made. The powders were stored at 37°C and examined at intervals for taste, peroxide value and absorbed oxygen. The protection against oxidation afforded by both the tocopherol additions was small, although γ-tocopherol was more effective than the mixture of tocopherols. Dodecyl gallate was again found to be a good antioxidant for whole milk powder.

The effect of antioxidants on the keeping quality of whole milk powder: I. Flavones, gallates, butylhydroxyanisole and nordihydroguaiaretic acid

1962 ◽  
Vol 29 (1) ◽  
pp. 55-61 ◽  
Author(s):  
J. Abbot ◽  
R. Waite
Keyword(s):  
Propyl Gallate ◽  
Milk Powder ◽  
Nordihydroguaiaretic Acid ◽  
Oxygen Absorption ◽  
Dodecyl Gallate ◽  
Whole Milk ◽  
Keeping Quality ◽  
Whole Milk Powder ◽  
Spray Dried

SummarySpray-dried whole milk powders have been prepared containing 0·01% of four flavones, propyl and dodecyl gallates, butylhydroxyanisole (BHA) and nordihydroguaiaretic acid (NDGA). The powders were stored at 20 and 37°C and examined at intervals of 25 days for taste of the reconstituted milk, peroxide value of the fat and oxygen absorption of the powder. Three of the four flavones, 7,8-dimethoxy-3,2',5'-trihydroxyflavone, 6-ethyl-3,7,2',5'-tetrahydroxyflavone and 6-dodecyl-3,7,2',5'-tetrahydroxyflavone improved the keeping quality of the powder, the last-named compound being the most effective, but 3,7,8,2'5'-pentahydroxyflavone was without antioxidative properties in this system. These results are briefly discussed with respect to substitution within the flavone molecule.Dodecyl gallate was a very effective antioxidant for spray-dried whole milk powder and propyl gallate and NDGA, whilst affording good protection, were less so; BHA did little to improve keeping quality.The best antioxidant of the flavones investigated, 6-dodecyl-3,7,2',5'-tetrahydroxyflavone, appeared to be almost as effective as propyl gallate and NDGA in these milk powders.

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

358. The effect of a high pre-heating temperature with and without ethyl gallate on the storage life of whole-milk powder spray-dried on a Gray-Jensen drier

1947 ◽  
Vol 15 (1-2) ◽  
pp. 127-139 ◽  
Author(s):  
J. C. D. White ◽  
J. A. B. Smith ◽  
C. H. Lea
Keyword(s):  
High Temperature ◽  
Room Temperature ◽  
Heating Temperature ◽  
Milk Powder ◽  
Storage Life ◽  
Ethyl Gallate ◽  
Heated Milk ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
Spray Dried

1. Storage tests have been made independently in two laboratories on four samples of spray-dried whole-milk powder prepared on a Gray-Jensen plant from one batch of milk using pre-heating temperatures of 160 and 190° F. with and without the addition of 0·06–0·08% of ethyl gallate as antioxidant. The powders were packed in lacquered and in plain tinplate containers and stored at 47, 37 and 15° C, and at room temperature. Deterioration was followed by tasting tests, by determination of the amount of oxygen absorbed by the powders and by estimation of peroxide in the fat.2. Raising the pre-heating temperature from 160 to 190° F. or the addition of ethyl gallate to the milk improved the keeping quality of the resulting powder, as measured by taste, by a factor of the order of 1½–2½ at 47° C, of 2–3 at 37° C. and of 3–4 at 15° C. and room temperature.3. Increasing the pre-heating temperature and incorporating ethyl gallate in the milk extended the storage life of the powder by a factor of the order of 3 at 47° C., 4 at 37° C. and 8 at 15° C. and room temperature.4. For an equivalent loss of palatability powder from high-temperature pre-heated milk absorbed appreciably more oxygen than the corresponding powder from low-temperature pre-heated milk, and the gallate-treated samples slightly more than the corresponding control powders.5. The temperature coefficients for deterioration were slightly higher for the high-temperature powders than for the corresponding low-temperaturepowders.6. With the two control powders storage in lacquered tinplate resulted in a small increase, of the order of 10%, in keeping properties as comparedwith storage in plain tinplate. With the ethyl gallate-treated powders no advantage resulted from the use of lacquered tinplate.

scholarly journals Effect of level of egg content on the quality of pudding using reconstituted milk

2018 ◽  
Vol 47 (2) ◽  
pp. 92-97
Author(s):  
MA Khatun ◽  
MN Islam ◽  
MA Islam
Keyword(s):  
Chemical Analysis ◽  
Nutritive Value ◽  
Milk Powder ◽  
Whole Milk ◽  
Different Types ◽  
Organoleptic Score ◽  
Reconstituted Milk ◽  
Physical And Chemical ◽  
Whole Milk Powder

The study was conducted to analyze the physical and chemical parameters of manufactured pudding and to recommend acceptable level of eggs for the manufacture of pudding. Reconstituted milk was prepared by using the instructions given on the packet of whole milk powder. The prepared reconstituted milk was divided into three parts and three different types of puddings were prepared by using 2 eggs, 3 eggs and 4 eggs with reconstituted milk. Amount of milk, sugar and corn flour level was same in all three types. The puddings were designated as A (2 eggs), B (3 eggs) and C (4 eggs) types. Prepared pudding samples were subjected to physical and chemical analysis to monitor their quality. Physical properties (smell, color, consistency and texture) showed pudding that contained 3 eggs obtained the best score (89.13±3.77) from the judges. From chemical analysis, it was observed that 4 eggs containing pudding showed the highest nutritive value as compared to control and other group but organoleptic score was highest for 3 eggs containing pudding. Bang. J. Anim. Sci. 2018. 47 (2):92-97

491. The effect of pre-heating milk at 230° F. (110° C) on the keeping quality of spray-dried whole milk

1952 ◽  
Vol 19 (3) ◽  
pp. 339-347 ◽  
Author(s):  
J. C. D. White ◽  
R. Waite ◽  
H. B. Hawley ◽  
J. G. Clark ◽  
Kathleen M. Henry
Keyword(s):  
Regenerative Cooling ◽  
Feeding Experiments ◽  
Three Samples ◽  
Whole Milk ◽  
Preheating Temperature ◽  
Keeping Quality ◽  
True Digestibility ◽  
Liquid Milk ◽  
Spray Dried

1. Three samples of spray-dried whole milk were made from milk pre-heated at 190, 230° and 230° F. with regenerative cooling to 190° F., in an A.P.V. H.M. Paraflow Heat Exchanger and dried in a Kestner plant. The powders were packed in plain tin-plate cans and stored at 17, 37 and 47° C. The keeping quality of the powders was determined by examination at intervals for palatability, absorption of oxygen and peroxide value of the fat. The biological value and true digestibility of the protein of the powders were estimated in rat-feeding experiments initially and after 6 months' storage. The breadmaking properties of the powders were also examined.2. The keeping quality, biological and baking tests showed that the three milk powders were very much alike, and that no advantage was gained by raising the preheating temperature of the liquid milk from 190 to 230° F.

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