scholarly journals Physico-chemical and Adulteration Profile of Dried Milk in Kashmir

2021 ◽  
Author(s):  
Snober Irshad ◽  
Mohammed A. Paul ◽  
Riyaz A. Bhat ◽  
Zubair Ahmad Akhoon ◽  
S. Rafeh ◽  
...  
Keyword(s):  
Milk Powder ◽  
Extended Period ◽  
Physiochemical Properties ◽  
Ambient Temperatures ◽  
Physico Chemical ◽  
Excellent Growth ◽  
Powder Samples ◽  
Quality Of Milk ◽  
Good Medium

Background: Milk is a highly nutritious food that serves as an excellent growth good medium for microorganisms. Converting milk into milk powder increases its shelf life and can be stored for extended period (about 1 year) without substantial loss of quality even at ambient temperatures. Methods: The current investigation was undertaken with the aim of evaluating the quality of milk powder in Kashmir division for characterizing its physico-chemical and adulteration profile. Since all the dried milk is imported in the valley, it is important to ascertain its quality. For this purpose, whole valley was divided into three zones namely north, south and central. The physiochemical properties and adulteration profile of all the milk powder samples, collected from three zones (north, center, south) were determined. Result: The physiochemical properties of all the milk powder samples were to be of approved quality, irrespective of the brand and class. Adulteration profile of milk powder was seen to match completely to the standards. Milk powder should be free from all the adulterants to ensure its safe and wholesome consumption to consumers. A very few samples were found positive to alkaline neutralizer.

THE QUALITY OF MILK AND CHEESE OF SHEEP OF EAST FRISIAN AND ROMANOV BREEDS AND THEIR CROSSBREEDS

2021 ◽  
pp. 26-30
Author(s):  
A.S. SHUVARIKOV ◽  
Keyword(s):  
Thermal Stability ◽  
Technological Properties ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Quality Of Milk

The article presents data on the physico-chemical parameters, technological properties of milk and the quality of cheese obtained from sheep of the East Frisian and Romanov breeds and their crossbreeds. The information about sheep’s milk with possible deviations from normal milk in terms of titrated acidity and thermal stability is presented

scholarly journals Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage

2019 ◽  
Vol 56 (3) ◽  
pp. 1302-1315 ◽  
Author(s):  
Sonika Choudhary ◽  
Sumit Arora ◽  
Anuradha Kumari ◽  
Vikrant Narwal ◽  
A. K. Singh
Keyword(s):  
Buffalo Milk ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Quality Of Milk

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. III. RENNET COAGULATION AND UNDENATURED WHEY PROTEIN NITROGEN CONTENT OF SKIM MILK POWDERS AND COMMERCIAL MILK REPLACERS

1976 ◽  
Vol 56 (2) ◽  
pp. 335-338
Author(s):  
D. B. EMMONS ◽  
E. E. LISTER ◽  
D. L. CAMPBELL
Keyword(s):  
Whey Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Plant Proteins ◽  
Protein Nitrogen ◽  
Rennet Coagulation ◽  
Powder Samples ◽  
Milk Replacers

Reconstituted commercial skim milk powder samples which produced a firm (> 30 g) rennet curd had high levels (> 4 mg N/g) of undenatured whey protein nitrogen (WPN) as measured by the modified Harland–Ashworth test. However, similar samples which also had high levels of WPN (> 6 mg N/g) had low curd firmness or failed to coagulate. Of 24 commercial samples of milk replacers, 2 formed a soft curd; the rest did not coagulate. Five had high levels of WPN (> 6 mg N/g); one sample contained 17.8 mg N/g, well above normal levels of skim milk powder. Plant proteins may have caused high WPN values and interfered with the Harland–Ashworth test. It was concluded that WPN is neither an acceptable index of rennet coagulability of milk replacers, nor a reliable index for selecting commercially produced skim milk powders with good rennet coagulability.

A COLORIMETRIC METHOD FOR THE DETERMINATION OF FAT-PEROXIDES AND ITS APPLICATION IN THE STUDY OF THE KEEPING QUALITY OF MILK POWDERS

1943 ◽  
Vol 21b (7) ◽  
pp. 133-139 ◽  
Author(s):  
R. A. Chapman ◽  
W. D. McFarlane
Keyword(s):  
Colorimetric Method ◽  
Milk Powder ◽  
Ammonium Thiocyanate ◽  
Close Relation ◽  
Peroxide Values ◽  
Keeping Quality ◽  
Quality Of Milk ◽  
Ferrous Ammonium

A colorimetric method based on the oxidation of ferrous to ferric iron and the determination of the latter as ferric thiocyanate has been found suitable for the estimation of fat-peroxides in milk powder. To an acetone extract of milk powder is added a solution consisting of 0.1% of ferrous ammonium sulphate and 0.4% of ammonium thiocyanate in 96% acetone, and the colour is developed by heating. The intensity of the red colour is measured with a Coleman spectrophotometer and is found to bear a close relation to the keeping quality of the milk powder. Peroxide values determined by this method are considerably higher than those obtained by an iodimetric procedure (4).

scholarly journals STUDIES ON THE MYCOLOGICAL QUALITY OF MILK POWDER

1995 ◽  
Vol 32.2 (64) ◽  
pp. 173-185
Author(s):  
M.A. ISMAIIJ ◽  
NAGAH M. SAAD
Keyword(s):  
Milk Powder ◽  
Quality Of Milk

scholarly journals Evaluation of Physico-chemical Properties and Microbiological Quality of Milk Collected from Different Dairy Farms in Sylhet, Bangladesh

2015 ◽  
Vol 3 (3) ◽  
pp. 37-41 ◽  
Author(s):  
Abdul Kader ◽  
Mitu Deb ◽  
Md. Abdul Aziz ◽  
Md. Mehadi Hasan Sohag ◽  
Syeda Rumana Rahman
Keyword(s):  
Microbiological Quality ◽  
Chemical Properties ◽  
Dairy Farms ◽  
Physico Chemical ◽  
Quality Of Milk

scholarly journals HYGIENIC PRACTICES AND BACTERIOLOGICAL QUALITY OF MILK: A REVIEW

2019 ◽  
Vol 7 (5) ◽  
pp. 341-356
Author(s):  
Yien Deng Pathot
Keyword(s):  
Lactic Acid ◽  
Raw Milk ◽  
Lemon Juice ◽  
Ambient Temperatures ◽  
Candida Sp ◽  
Bacteriological Quality ◽  
Fresh Milk ◽  
Milk Hygiene ◽  
Quality Of Milk

Anyone dealing with raw milk on a day-to-day basis knows very well how quickly it becomes sour when it is stored for long periods at high ambient temperatures prevalent in tropical and subtropical countries. This is because the inherent lactic acid bacteria and contaminating microorganisms from storage vessels or the environment break down the lactose in milk into lactic acid. When sufficient lactic acid has accumulated, the milk becomes sour and coagulates, much like when you add sufficient lemon juice to fresh milk. Raw milk that contains too much lactic acid, even if it does not appear to be curdled, will coagulate when heated. So far, many pathogenic microorganisms, such as Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Salmonella sp., and Candida sp., have been reported as the causal agents of food-borne diseases and/or food spoilage. Contamination of raw and/or processed foods usually occurs during the production, sale, and distribution of the foods. Therefore, the objective of this review paper was to investigate hygienic practices and bacteriological quality of milk. In order to produce good quality dairy, establishment of standards, use of effective enforcement, education of dairy personnel’s and farmers on various aspects of milk hygiene and handling technique is important.

scholarly journals Water Purification by Separate Freezing in Reconstituted Milk Production

2019 ◽  
Vol 48 (3) ◽  
pp. 133-139 ◽  
Author(s):  
Елена Короткая ◽  
Elena Korotkaya ◽  
Игорь Короткий ◽  
Igor Korotkiy ◽  
Алексей Учайкин ◽  
...  
Keyword(s):  
Water Quality ◽  
Tap Water ◽  
Milk Powder ◽  
Energy Costs ◽  
Chemical Parameters ◽  
Quality Of Water ◽  
Physico Chemical ◽  
Pre Treatment ◽  
Reconstituted Milk

Milk and dairy products play an important role in human diet due to their high nutritional and biological value, as well as to their easy digestibility. Milk powder makes it possible to improve the seasonal character of dairy foods. As a solvent in the production of reconstituted milk, water can significantly affect the quality of the finished product. In this regard, the problem of water quality and its preparation for the production of reconstituted milk is highly relevant. The method of separate freezing allows one to reduce the number of pre-treatment stages and energy costs. The research objectives were 1) to establish the effect of separate freezing on water quality indicators, 2) to determine the solubility index of milk powder in water prepared by the method in question, 3) to definethe energy costs. The research was carried out on the basis of the Department of Heat, Ventilation, and Air Conditioning Equipment (Kemerovo State University). The study was conducted with the help of a tank crystallizer with a controlling and measuring complex for registration of temperatures at temperatures from minus 2 to minus 10 C. In defining the quality of water and reconstituted milk, the authors used standard methods for determining its organoleptic and physico-chemical parameters. The study made it possible to define the organoleptic and physico-chemical parameters of water before and after separate freezing, the solubility index of dry milk, and the quality of reconstituted milk obtained by the method. The research revealed that it is energetically more advantageous to carry out the procedure at the temperature of minus 2 C. The present paper describes the numerous advantages of the method in that it reduces: 1) the dry residue content in tap water by 8 times, 2) the overall hardness of water by 2.5 times, 3) the content of chlorides and fluorides by 1.7 and 1.9 times, respectively, 4) the solubility index of milk powder from 0.35 to 0.1 cm3. All these factors improve the quality of reconstituted milk.

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