scholarly journals The Keeping Quality of Whole Milk Powder. I. The Effect of Preheat Temperature of the Milk on the Development of Rancid, Oxidized and Stale Flavors with Different Storage Conditions

1951 ◽  
Vol 34 (5) ◽  
pp. 404-411 ◽  
Author(s):  
L.J. Christensen ◽  
C.W. Decker ◽  
U.S. Ashworth
Keyword(s):  
Milk Powder ◽  
Storage Conditions ◽  
Preheat Temperature ◽  
Whole Milk ◽  
Keeping Quality ◽  
Whole Milk Powder

The effect of antioxidants on the keeping quality of whole milk powder: II. Tocopherols

1965 ◽  
Vol 32 (2) ◽  
pp. 143-146 ◽  
Author(s):  
J. Abbot ◽  
R. Waite
Keyword(s):  
Peroxide Value ◽  
Milk Powder ◽  
Dodecyl Gallate ◽  
Whole Milk ◽  
Keeping Quality ◽  
Whole Milk Powder ◽  
Spray Dried

SummarySpray-dried whole milk powders were prepared containing 0·01% of γ-tocopherol and of a mixture of α-γ- and δ-tocopherols. Control powders and powders containing 0·01% of dodecyl gallate, an antioxidant of known effectiveness, were also made. The powders were stored at 37°C and examined at intervals for taste, peroxide value and absorbed oxygen. The protection against oxidation afforded by both the tocopherol additions was small, although γ-tocopherol was more effective than the mixture of tocopherols. Dodecyl gallate was again found to be a good antioxidant for whole milk powder.

The effect of antioxidants on the keeping quality of whole milk powder: I. Flavones, gallates, butylhydroxyanisole and nordihydroguaiaretic acid

1962 ◽  
Vol 29 (1) ◽  
pp. 55-61 ◽  
Author(s):  
J. Abbot ◽  
R. Waite
Keyword(s):  
Propyl Gallate ◽  
Milk Powder ◽  
Nordihydroguaiaretic Acid ◽  
Oxygen Absorption ◽  
Dodecyl Gallate ◽  
Whole Milk ◽  
Keeping Quality ◽  
Whole Milk Powder ◽  
Spray Dried

SummarySpray-dried whole milk powders have been prepared containing 0·01% of four flavones, propyl and dodecyl gallates, butylhydroxyanisole (BHA) and nordihydroguaiaretic acid (NDGA). The powders were stored at 20 and 37°C and examined at intervals of 25 days for taste of the reconstituted milk, peroxide value of the fat and oxygen absorption of the powder. Three of the four flavones, 7,8-dimethoxy-3,2',5'-trihydroxyflavone, 6-ethyl-3,7,2',5'-tetrahydroxyflavone and 6-dodecyl-3,7,2',5'-tetrahydroxyflavone improved the keeping quality of the powder, the last-named compound being the most effective, but 3,7,8,2'5'-pentahydroxyflavone was without antioxidative properties in this system. These results are briefly discussed with respect to substitution within the flavone molecule.Dodecyl gallate was a very effective antioxidant for spray-dried whole milk powder and propyl gallate and NDGA, whilst affording good protection, were less so; BHA did little to improve keeping quality.The best antioxidant of the flavones investigated, 6-dodecyl-3,7,2',5'-tetrahydroxyflavone, appeared to be almost as effective as propyl gallate and NDGA in these milk powders.

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

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

DRIED MILK POWDER: VI. THE EFFECT OF GAS- AND VACUUM-PACKING ON KEEPING QUALITY

1946 ◽  
Vol 24f (6) ◽  
pp. 445-449
Author(s):  
Jesse A. Pearce ◽  
W. A. Bryce
Keyword(s):  
Carbon Dioxide ◽  
Degradation Products ◽  
Milk Powder ◽  
Skim Milk ◽  
Inert Gases ◽  
Whole Milk ◽  
Keeping Quality ◽  
General Improvement ◽  
Packing Process

Skim (1% fat) and whole (26, 28, and 30% fat) milk powders (2% moisture) from two plants were packed in air, carbon dioxide, nitrogen, 80% carbon dioxide and 20% nitrogen, 20% carbon dioxide and 80% nitrogen, and under vacuum, and stored for 12 months at 80° F. Quality was assessed by a tasting panel of 14 persons. Packing in an inert gas or under vacuum effected a general improvement in the quality of skim-milk powders. This was attributed to removal of volatile degradation products during the packing process and early storage. The storage life of whole milk powders was increased from a maximum of three months when packed in air to nine months when packed in inert gases or vacuum.

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