Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder

2004 ◽  
Vol 10 (6) ◽  
pp. 415-420 ◽  
Author(s):  
L. M. Negri ◽  
M. S. Chavez ◽  
M. A. Taverna ◽  
A. L. Cuatrin ◽  
A. C. Rubiolo
Keyword(s):  
Seasonal Changes ◽  
Milk Powder ◽  
Heat Stability ◽  
Raw Milk ◽  
Milk Composition ◽  
Processing Conditions ◽  
Coagulation Time ◽  
Milk Samples ◽  
Whole Milk ◽  
Whole Milk Powder

The aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month from a local factory from April 2000 to April 2001. Silo raw milk heat coagulation time (HCT), urea and lactose concentrations were found to contribute to milk powder HCT statistical model (R2 = 0.72). High HCT values during summer and low ones during spring were detected for both SRM and WMP samples. Heat coagulation time values of SRM were always higher than those measured in their powders, due to the effects of processing conditions on heat stability

Bovine milk composition parameters affecting the ethanol stability

2004 ◽  
Vol 71 (2) ◽  
pp. 201-206 ◽  
Author(s):  
Mónica S Chavez ◽  
Livia M Negri ◽  
Miguel A Taverna ◽  
Alejandra Cuatrín
Keyword(s):  
Freezing Point ◽  
Bovine Milk ◽  
Heat Stability ◽  
Raw Milk ◽  
Milk Composition ◽  
Coagulation Time ◽  
Measured Variable ◽  
Ionic Calcium ◽  
Natural Milk ◽  
Ethanol Stability

The objective of the present work was to identify the compositional parameters of raw milk that affected ethanol stability at natural pH when natural milk conditions were not modified. Heat stability, measured as coagulation time (CT), was included in the analysis to verify relation to alcohol test. Statistical models were proposed for alcohol and heat (CT) stabilities. Milk samples of good hygienic quality from dairy farms were classified in two groups according to their alcohol stability. Unstable samples to ethanol (72%, v/v) presented lower values of pH, somatic cells count, casein and non-fat-solids relative to ethanol stable samples (ethanol at 78%, v/v or more); whereas freezing point, chloride, sodium and potassium concentrations were higher in the unstable group. Logistic regression and multiple regression were applied to modelling alcohol and heat stability behaviour respectively. Chloride, potassium, ionic calcium and somatic cell count were included in the alcohol regression model, whereas calcium, phosphorous, urea, pH and ionic calcium were part of CT model. Ionic calcium was the only measured variable that contributed to both models; however coagulation time was noted to be more sensitive to ionic calcium than alcohol. The relation between ionic strength and casein was found to contribute to the alcohol model but not to the CT model. However, the interaction calcium plus magnesium plus phosphorous and casein contributed only to CT model.

scholarly journals Effect of microbiological characteristics of raw milk on the quality of whole milk powder

2000 ◽  
Vol 31 (2) ◽  
Author(s):  
Carlos Augusto Fernandes de Oliveira ◽  
Lucinéia Mestieri ◽  
Marcos Veiga Santos ◽  
José Franchini Garcia Moreno ◽  
Aleksandrs Spers ◽  
...  
Keyword(s):  
Milk Powder ◽  
Raw Milk ◽  
Microbiological Characteristics ◽  
Whole Milk ◽  
Whole Milk Powder

THE EFFECTS OF PROCESSING AND STORAGE OF DAIRY PRODUCTS ON CHLORINATED INSECTICIDE RESIDUE1, 2

1964 ◽  
Vol 27 (9) ◽  
pp. 264-267 ◽  
Author(s):  
B. E. Langlois ◽  
B. J. Liska ◽  
D. L. Hill
Keyword(s):  
Dairy Products ◽  
Milk Powder ◽  
Ice Cream ◽  
Raw Milk ◽  
Condensed Milk ◽  
Whole Milk ◽  
Processing And Storage ◽  
Whole Milk Powder ◽  
And Storage

Summary The effects of processing and storage of butter, ice cream, Swiss-type cheese, condensed milk, and dry whole milk powder from milk containing DDT, lindane, and DDT and lindane in combination were studied. The only change in structure occurred to DDT and lindane during drying of the milk into powder. Lindane suppressed the amount of DDT residue in milk when both insecticides were fed together. In general, the finished products other than dry whole milk contained the same amount of insecticide as the raw milk when expressed on a fat basis.

scholarly journals Storage stability of whole milk powder produced from raw milk reverse osmosis retentate

2016 ◽  
Vol 96 (6) ◽  
pp. 873-886 ◽  
Author(s):  
Ida Sørensen ◽  
Tommas Neve ◽  
Niels Ottosen ◽  
Lotte Bach Larsen ◽  
Trine Kastrup Dalsgaard ◽  
...  
Keyword(s):  
Reverse Osmosis ◽  
Storage Stability ◽  
Milk Powder ◽  
Raw Milk ◽  
Whole Milk ◽  
Whole Milk Powder

THE EFFECTS OF PROCESSING AND STORAGE OF DAIRY PRODUCTS ON CHLORINATED INSECTICIDE RESIDUES

1965 ◽  
Vol 28 (1) ◽  
pp. 9-11 ◽  
Author(s):  
B. E. Langlois ◽  
B. J. Liska ◽  
D. L. Hill
Keyword(s):  
Dairy Products ◽  
Milk Powder ◽  
Raw Milk ◽  
Heptachlor Epoxide ◽  
Insecticide Residues ◽  
Condensed Milk ◽  
Whole Milk ◽  
Processing And Storage ◽  
Whole Milk Powder ◽  
And Storage

Summary The effects of processing and storage of butter, ice cream, Swiss-type cheese, condensed milk, and dry whole milk powder manufactured from milk containing dieldrin, endrin, heptachlor, and dieldrin and heptachlor in combination were studied. There was loss of heptachlor epoxide and dieldrin during condensing and loss of all insecticides studied during spray and drum drying. Butter and cheese in most cases contained less insecticide than the raw milk on a fat basis, because some insecticide separated into the skimmilk and whey. The rest of the finished products contained essentially the same amount of residue as the raw milk when expressed on a fat basis.

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
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