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 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.

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 Evaluation of the Chemical Quality of Milk Powder Sold in Open Markets in Aba, Abia Atate, Nigeria

2021 ◽  
pp. 14-21
Author(s):  
O. E. Elekwachi ◽  
C. O. Asinobi ◽  
O. C. Afam-Anene
Keyword(s):  
Vitamin A ◽  
Milk Powder ◽  
Milk Quality ◽  
Microbial Culture ◽  
Quality And Safety ◽  
Significant Difference ◽  
Quality Of Milk ◽  
Almost All ◽  
Open Markets

Background: Cow's milk is frequently recognized as the most nearly perfect nourishment for humans [1]. On the one hand, its tremendous nutritional value could affect human health [2]. Milk, on the other hand, is an ideal microbial culture medium [3] and is easily contaminated [1]. Milk quality and safety are commonly causes of anxiety because milk quality can be compromised during processing, shipping, storage, and marketing [4], particularly in underdeveloped nations with ineffective quality monitoring. Furthermore, uniformed traders expose milk to adverse environmental conditions due to ignorance. Objective: This study investigated some chemical parameters of milk powder sold in Aba market. Materials and Methods: A total of six (6) brands of milk powder, namely: Peak, Three Crown, Loyal, Cow Bell, Jago, and Dano milk, packaged in affordable sachets, were purchased from the new market (Abia Ohuru) in Aba town, Abia State. The samples were emptied from the sachet into sterile plastic containers, coded, sealed and transported to the laboratory immediately for analysis. Proximate, mineral, and vitamin compositions were determined using standard methods. ANOVA was used to separate the means and a significant difference was judged at p<0.05. Results: The obtained values for almost all parameters were not significantly different (p) among the samples examined. However, the obtained values were slightly lower than the values written on the labels. The obtained values and the values on the labels were not significantly different from the CODEX Alimentarius and NFDAC set standards for milk powder, except for vitamin A values for almost all the samples. Conclusion:  The quality of milk powder sold in the Aba market can be considered to be good enough for human consumption, although slight quality degradation was found in protein, carbohydrates, fat, and especially in the vitamin A and B content of the samples. Exposure to harsh conditions during storage and retailing processes could be a possible reason. Recommendations:  Strict and legal measures should be adopted to ensure that the quality and safety of milk in the open markets is preserved.

Application of membrane technology in the pretreatment of cheese dairies wastes and co-treatment in a municipal conventional biological unit

1997 ◽  
Vol 36 (2-3) ◽  
pp. 361-367 ◽  
Author(s):  
Eleftheria Papachristou ◽  
Costas T. Lafazanis
Keyword(s):  
Cheese Whey ◽  
Treatment Plant ◽  
Membrane Technology ◽  
Biological Unit ◽  
Urban Sewage ◽  
Dairy Wastes ◽  
Starting Point ◽  
Quality Of Milk ◽  
Cheese Production

A great number of cheese dairies and dairy industries in Greece are disposing their wastes, mainly cheese whey, either on land or in surface receivers, in large quantities creating a major environmental problem. A typical agricultural and pastoral provincial town of 70,000 inhabitants, Trikala, became the starting point of this research. A co-treatment of the urban sewage and the dairy wastes in the municipal treatment plant was recommended. The successful application of the above statement is based primarily on the pretreatment of the cheese dairies wastes. So far for cheese whey the recovery of the lactose serum in the contemporary central unit applying membrane technology has been suggested. As far as the wastewaters of the washing and refrigeration are concerned a pretreatment is required for the defatting in a grease trap, the grating, the adjustment of pH and the equalisation in an appropriate tank. Finally, this research has also focussed on the importance of membrane technology in improving the quality of milk and cheese production.

Proteinase and phospholipase activities and development at different temperatures of yeasts isolated from bovine milk

2011 ◽  
Vol 78 (4) ◽  
pp. 385-390 ◽  
Author(s):  
Priscilla A Melville ◽  
Nilson R Benites ◽  
Monica Ruz-Peres ◽  
Eugenio Yokoya
Keyword(s):  
Dairy Products ◽  
Room Temperature ◽  
Bovine Milk ◽  
Raw Milk ◽  
Pathogenic Potential ◽  
Proteinase Production ◽  
Different Temperatures ◽  
Quality Of Milk ◽  
Means Of Transmission

The presence of yeasts in milk may cause physical and chemical changes limiting the durability and compromising the quality of the product. Moreover, milk and dairy products contaminated by yeasts may be a potential means of transmission of these microorganisms to man and animals causing several kinds of infections. This study aimed to determine whether different species of yeasts isolated from bovine raw milk had the ability to develop at 37°C and/or under refrigeration temperature. Proteinase and phospholipase activities resulting from these yeasts were also monitored at different temperatures. Five genera of yeasts (Aureobasidium sp., Candida spp., Geotrichum spp., Trichosporon spp. and Rhodotorula spp.) isolated from bovine raw milk samples were evaluated. All strains showed one or a combination of characteristics: growth at 37°C (99·09% of the strains), psychrotrophic behaviour (50·9%), proteinase production (16·81% of the strains at 37°C and 4·09% under refrigeration) and phospholipase production (36·36% of the isolates at 37°C and 10·9% under refrigeration), and all these factors may compromise the quality of the product. Proteinase production was similar for strains incubated at 37°C (16·81% of the isolates) and room temperature (17·27%) but there was less amount of phospholipase-producing strains at room temperature (15·45% of the isolates were positive) when compared with incubation at 37°C (36·36%). Enzymes production at 37°C by yeasts isolated from milk confirmed their pathogenic potential. The refrigeration temperature was found to be most efficient to inhibit enzymes production and consequently ensure better quality of milk. The viability of yeasts and the activity of their enzymes at different temperatures are worrying because this can compromise the quality of dairy products at all stages of production and/or storage, and represent a risk to the consumer.

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