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

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

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

scholarly journals Storage of refrigerated raw goat milk affecting the quality of whole milk powder

2013 ◽  
Vol 96 (7) ◽  
pp. 4716-4724 ◽  
Author(s):  
C.R. Fonseca ◽  
K. Bordin ◽  
A.M. Fernandes ◽  
C.E.C. Rodrigues ◽  
C.H. Corassin ◽  
...  
Keyword(s):  
Milk Powder ◽  
Goat Milk ◽  
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.

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