scholarly journals A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese

2021 ◽  
Vol 59 (4) ◽  
Author(s):  
Elpiniki Palyvou-Gianna ◽  
Tatiana Paula Vilela ◽  
Ana Maria Gomes ◽  
João Paulo Ferreira
Keyword(s):  
Food Waste ◽  
Milk Powder ◽  
Skim Milk ◽  
Initial Mixture ◽  
Skim Milk Powder ◽  
Retail Sector ◽  
Product Portfolio ◽  
Consumer Panel ◽  
Gelatinized Starch ◽  
Fresh Cheese

Research background: Fresh cheese varieties represent an important share of the whole cheese market. Although with great variability in terms of composition and method of preparation, fresh cheese varieties are bland in flavor and their production originates whey drainage. On the other hand, the cheese market is also responsible for a significant amount of food waste. These motivated the development of a novel fresh cheese incorporating ripened cheese, which can then represent a valorization of ripened cheese surpluses. Experimental approach. A variable amount of ripened cheese was dispersed in a paste of gelatinized starch (normal corn or waxy rice) in milk, producing melted cheese bases. These cheese bases were diluted with milk, sometimes enriched with skim milk powder, and then renneted. The resultant fresh cheese was characterized for macronutrients content, and physical properties. Sensory analyses of samples incorporating mature Cheddar, goats’, or ewes’ cheese were carried out. Results and conclusions. Gel formation of the initial mixture was hindered above 8 % (m/m) incorporation of ripened cheese, which could be overcome by the addition of skim milk powder. These observations are corroborated by the hardness values from texture analysis tests. Evaluation of syneresis of different samples enabled to conclude that addition of 2 % (m/m) starch and of 2.8 % (m/m) skim milk powder contribute to reduce its magnitude by half. Sensory analysis with a consumer panel indicated a preference for a more consistent texture of the fresh cheese, and for the Cheddar flavor. Novelty and scientific contribution. A novel fresh cheese variety incorporating dispersed ripened cheese was prepared. The proposed method is versatile and quite straightforward and does not use polyphosphate salts or originate whey wastage. The fresh cheese physical and sensorial properties can be manipulated by the amounts and types of starch, ripened cheese, and skim milk powder added; such tailoring of fresh cheese properties widens product portfolio capacity for a larger number of consumer groups. The ripened cheese added can come from non-sellable pieces and unsold stocks from the retail sector, contributing to a reduction of food waste.

scholarly journals Dairy product production and lactose demand in New Zealand and Ireland under different simulated milk product-processing portfolios

2016 ◽  
Vol 55 (2) ◽  
pp. 126-135 ◽  
Author(s):  
N.W. Sneddon ◽  
N. Lopez-Villalobos ◽  
R.E. Hickson ◽  
S.R. Davis ◽  
U. Geary ◽  
...  
Keyword(s):  
New Zealand ◽  
Dairy Product ◽  
Milk Powder ◽  
Dairy Industry ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Product Portfolio ◽  
Milk Product ◽  
Sector Model ◽  
The Impact

Abstract Maximising dairy industry profitability involves maximising product returns for a specific set of costs or minimising costs for a certain level of output. A strategy currently utilised by the New Zealand dairy industry to optimise the value of exports is to incorporate imported lactose along with local milk to maximise the production of whole milk powder (WMP) while complying with the Codex Alimentarius (Codex) standards, in addition to increasing the exported product for every litre of milk. This study investigated the impact of different product portfolio strategies on lactose requirements for the Irish and New Zealand dairy industries for current and predicted 2020 milk output projections. A mass balance processing sector model that accounts for all inputs, outputs and losses involved in dairy processing was used to simulate the processing of milk into WMP, skim milk powder (SMP), cheese, butter and fluid milk of different proportions. All scenarios investigated projected an increase in production and revenue from 2012 to 2020. Higher cheese production reduced industry lactose demand through whey processing, while scenarios reliant on an increase in the proportion of WMP were associated with increased lactose deficits.

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

2021 ◽  
pp. 106757
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Teng Wang ◽  
Hao Li ◽  
Ali Sedaghat Doost ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Heat Pretreatment ◽  
Wet Heat

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder

2021 ◽  
pp. 104997
Author(s):  
Sejeong Kim ◽  
Jae Yeon Joung ◽  
Daekyoung Kang ◽  
Nam Su Oh ◽  
Yohan Yoon
Keyword(s):  
Milk Powder ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Skim Milk Powder

A note on the performance and management of calves reared on cold acidified milk replacer fed ad libitum

1983 ◽  
Vol 36 (1) ◽  
pp. 147-150 ◽  
Author(s):  
W. S. Thickett ◽  
N. H. Cuthbert ◽  
T. D. A. Brigstocke ◽  
M. A. Lindeman ◽  
P. N. Wilson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Skim Milk Powder ◽  
Barley Straw ◽  
Milk Replacer ◽  
Bull Calves ◽  
The Mean ◽  
Ad Libitum ◽  
Dry Food

ABSTRACTResults are presented from six trials dealing with aspects of management on the cold ad libitum system of calf rearing using an acidified milk replacer containing over 600 g skim milk powder per kg.Thirty-six calves were housed in pens of six for each trial and were fed through a teat and pipeline from a storage barrel. Acidified milk replacer, pH 5·6, was mixed cold at 125 g/1 and made available ad libitum to 3 weeks. A rationed allowance was given daily, on a reducing scale, over the following 2 weeks with weaning completed at 35 days. A pelleted dry food containing 180 g crude protein per kg, together with water in buckets and barley straw in racks, was available ad libitum throughout. Each trial lasted 8 weeks. Results for the mean of the six cold ad libitum trials involving 216 calves were compared with the mean results of 10 conventional bucket-fed trials carried out separately at the same unit, involving 912 calves. All calves were purchased British Friesian male (bull) calves.Calves on the ad libitum system showed improved live-weight gains of 9·4 kg at 3 weeks, 8·8 kg at 5 weeks and 7·5 kg at 8 weeks, compared with the conventional system. The consumption of milk replacer powder was higher in ad libitum trials at 29·4 kg cf. 12·5 kg by bucket but intake of pelleted dry feed was lower on the ad libitum system at 50·7 kg cf. 71·3 kg to 8 weeks. Calf appearance scores were significantly improved on the ad libitum system which gave the main improvement in performance in the first 3 weeks.

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.

Probiotic Fermented Food Mixtures: Possible Applications in Clinical Anti-Diarrhoea Usage

1998 ◽  
Vol 12 (2) ◽  
pp. 97-105 ◽  
Author(s):  
Binita Rani ◽  
N. Khetarpaul
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Experimental Period ◽  
Skim Milk Powder ◽  
Fermented Food ◽  
Shigella Dysenteriae ◽  
E Coli ◽  
Tomato Pulp ◽  
Food Mixture

A probiotic fermented PCMT food mixture was developed by fermentation of an autoclaved and cooled slurry of pearl millet flour, chickpea flour, skim milk powder and fresh tomato pulp (PCMT 2:1:1:1, w/w) with Lactobacillus acidophilus (105 cells/ml), a probiotic organism at 37°C for 24 h. Such a fermented mixture inhibited the growth of pathogenic organisms, namely Shigella dysenteriae, Salmonella typhosa and E. coli. A significant decline in pH with a corresponding increase in titratable acidity due to probiotic fermentation occurred in the developed food mixture. Feeding of the freshly developed fermented. mixture to mice suffering from E. coli induced diarrhoea, could help to arrest diarrhoea, reduce moisture, protein and ash contents in their faeces. The counts of lactobacilli increased whereas those of E. coli decreased remarkably in the faeces of mice from the 3rd day of the feeding trial till the end of experimental period. The beneficial effect of probiotic feeding may be due to antimicrobial substances produced by L. acidophilus, which might have neutralized the enterotoxins from E. coli. The cost of one 200 ml glass full of this probiotic drink is no more than one rupee.

Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying

2021 ◽  
Author(s):  
K. Cevik ◽  
H. Yalcin
Keyword(s):  
Spray Drying ◽  
Palm Oil ◽  
Palm Olein ◽  
Milk Powder ◽  
Skim Milk ◽  
Palm Stearin ◽  
Skim Milk Powder ◽  
Solid Content ◽  
Coating Materials ◽  
Oil Fractions

Abstract The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28–84.97%), the microencapsulation yield (14.50–31.79%), and the peroxide value (4.12–7.07 meq O2/kg oil) of the powders were affected by the coating materials (P < 0.05).

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