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

2009 ◽  
Vol 40 (5) ◽  
pp. 606-622 ◽  
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

scholarly journals Staphylococcal Food Poisoning Associated with Spray-Dried Milk

1955 ◽  
Vol 53 (4) ◽  
pp. 387-397 ◽  
Author(s):  
P. H. R. Anderson ◽  
Doris M. Stone
Keyword(s):  
Spray Drying ◽  
Clinical Features ◽  
Milk Powder ◽  
Food Poisoning ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Large Numbers ◽  
Heat Treated ◽  
Drying Chamber ◽  
Spray Dried

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.

scholarly journals Milk-substitute diet composition and abomasal secretion in the calf

1976 ◽  
Vol 36 (3) ◽  
pp. 317-335 ◽  
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.

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

1995 ◽  
Vol 43 (9) ◽  
pp. 2453-2457 ◽  
Author(s):  
Hideki Shiratsuchi ◽  
Yoshiharu Yoshimura ◽  
Mitsuya Shimoda ◽  
Katsuhiko Noda ◽  
Yutaka Osajima
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Spray Dried

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

1973 ◽  
Vol 17 (2) ◽  
pp. 109-127 ◽  
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.

Volatile Flavor Compounds in Spray-Dried Skim Milk Powder

1994 ◽  
Vol 42 (4) ◽  
pp. 984-988 ◽  
Author(s):  
Hideki Shiratsuchi ◽  
Mitsuya Shimoda ◽  
Kazuhiro Imayoshi ◽  
Katsuhiko Noda ◽  
Yutaka Osajima
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Flavor Compounds ◽  
Volatile Flavor Compounds ◽  
Volatile Flavor ◽  
Spray Dried

scholarly journals Determination of Immunoglobulin G in Bovine Colostrum and Milk Powders, and in Dietary Supplements of Bovine Origin by Protein G Affinity Liquid Chromatography: Collaborative Study

2010 ◽  
Vol 93 (2) ◽  
pp. 622-627 ◽  
Author(s):  
Grant Abernethy ◽  
Don Otter ◽  
K Arnold ◽  
J Austad ◽  
S Christiansen ◽  
...  
Keyword(s):  
Immunoglobulin G ◽  
Collaborative Study ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protein G ◽  
Low Protein ◽  
Dairy Powders

Abstract An AOAC collaborative study was conducted to evaluate an affinity LC procedure for measuring immunoglobulin G (IgG) in selected dairy powders. The powders were extracted with 0.15 M sodium chloride solution and the pH was adjusted to 4.6 to precipitate caseins, which would otherwise lead to an overestimation of IgG. The analyte was then bound to a commercially available Protein G affinity cartridge and selectively eluted with a glycine buffer at pH 2.5. Detection was at 280 nm and quantification was made against a calibration curve prepared from bovine serum IgG. The samples analyzed included the likely matrixes for which this assay will find commercial use, namely, high- and low-protein-content colostrum powders, tablets containing colostrum powder, and some IgG-containing dairy powders; milk protein isolate, whey protein concentrate, and skim milk powder. Eleven laboratories provided data for the study and assayed blind duplicates of six materials. The repeatability RSD values ranged from 2.1 to 4.2 and the reproducibility RSD values ranged from 6.4 to 18.5. The Protein G method with casein removal has adequate reproducibility for measuring IgG in colostrum-derived powders that are traded on the basis of IgG content as a colostral marker.

scholarly journals Objective Evaluation of Off-Flavor in Spray-Dried Skim Milk Powder.

1996 ◽  
Vol 43 (1) ◽  
pp. 7-11 ◽  
Author(s):  
Hideki SHIRATSUCHI ◽  
Yoshiharu YOSHIMURA ◽  
Mitsuya SHIMODA ◽  
Katsuhiko NODA ◽  
Yutaka OSAJIMA
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Objective Evaluation ◽  
Skim Milk Powder ◽  
Spray Dried
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