scholarly journals Organoleptic Properties of Foam Spray-Dried Products Made from Deodorized Milk Fat and Skimmilk

1971 ◽  
Vol 54 (2) ◽  
pp. 173-177 ◽  
Author(s):  
F.E. Kurtz ◽  
A. Tamsma ◽  
M.J. Pallansch
Keyword(s):  
Milk Fat ◽  
Organoleptic Properties ◽  
Spray Dried

scholarly journals Mixing sweet cream buttermilk with whole milk to produce cream cheese

2015 ◽  
Vol 54 (2) ◽  
pp. 73-78 ◽  
Author(s):  
Masoud Bahrami ◽  
Dariush Ahmadi ◽  
Faranak Beigmohammadi ◽  
Fakhrisadat Hosseini
Keyword(s):  
Statistical Analysis ◽  
Chemical Composition ◽  
Membrane Protein ◽  
Milk Fat ◽  
Dry Matter ◽  
Skim Milk ◽  
Organoleptic Properties ◽  
Cream Cheese ◽  
Total Solids ◽  
Whole Milk

Abstract Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%). Statistical analysis showed that there were significant differences (p < 0.05) between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM) and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589). The results also showed that the best range for replacement using SCBM is 20–25%.

Physical Stability of Spray-Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing Conditions

2002 ◽  
Vol 67 (6) ◽  
pp. 2183-2189 ◽  
Author(s):  
S. Danviriyakul ◽  
D.J. McClements ◽  
E. Decker ◽  
W.W. Nawar ◽  
P. Chinachoti
Keyword(s):  
Milk Fat ◽  
Physical Stability ◽  
Processing Conditions ◽  
Fat Emulsion ◽  
Spray Dried

scholarly journals Effect of fat replacement with modified starch on composition and quality of cream cheese

2021 ◽  
Vol 26 (4) ◽  
pp. 2793-2799
Author(s):  
NABIL MEHANNA ◽  
ABD EL-AZIZ MAHMOUD ◽  
AHMED ELSHENAWY ◽  
RASHAD EL-AHWAL
Keyword(s):  
Milk Fat ◽  
Energy Content ◽  
Modified Starch ◽  
High Fat ◽  
Organoleptic Properties ◽  
Cream Cheese ◽  
Low Calorie ◽  
Storage Energy ◽  
Carbohydrate Contents

This study aims to produce low-calorie cream cheese (CC) to reduce the problems caused by high-fat cream cheese for some consumers by replacing milk fat with modified starch. Milk fat (MF) of buffalo’s milk was partially or fully (0.0, 25, 50, 75 and 100%) replaced by modified starch for making single cream cheese (SCC) or double cream cheese (DCC) aiming to produce low-calorie CC. The cheese samples were analyzed when fresh and after ten days of cold storage. Moisture gradually increased with increasing percentage of replacement and decreased with storage. Replacement of MF decreased protein and increased carbohydrate contents in general, while acidity increased gradually and pH decreased with increasing percentage of replacement and with storage. Energy content was significantly decreased by more replacement of MF and increased by advancing storage. Spreadability of DCC showed the same trend of energy results. Replacement of MF up to 50% improved the organoleptic properties while the full replacement adversely affected the organoleptic properties of CC.

scholarly journals Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder

2018 ◽  
Vol 37 (13) ◽  
pp. 1615-1624 ◽  
Author(s):  
Ahmed Zouari ◽  
Ítalo Tuler Perrone ◽  
Pierre Schuck ◽  
Frédéric Gaucheron ◽  
Anne Dolivet ◽  
...  
Keyword(s):  
Milk Fat ◽  
Milk Powder ◽  
Physicochemical Characteristics ◽  
Fat Content ◽  
Camel Milk ◽  
Drying Temperature ◽  
Spray Dried

scholarly journals Organoleptic Properties and Gas Chromatography Patterns of Steam Distillates from Fresh and Stale Milk Fat

1969 ◽  
Vol 52 (2) ◽  
pp. 152-157 ◽  
Author(s):  
A. Tamsma ◽  
F.E. Kurtz ◽  
A. Kontson ◽  
M.J. Pallansch
Keyword(s):  
Gas Chromatography ◽  
Milk Fat ◽  
Organoleptic Properties

scholarly journals A Cost Analysis of Encapsulated Spray-Dried Milk Fat

2000 ◽  
Vol 83 (10) ◽  
pp. 2361-2365 ◽  
Author(s):  
V.H. Holsinger ◽  
A.J. McAloon ◽  
C.I. Onwulata ◽  
P.W. Smith
Keyword(s):  
Cost Analysis ◽  
Milk Fat ◽  
Spray Dried

scholarly journals Functional and Oxidative Quality Characterization of Spray-Dried Omega-3-Enriched Milk Powder

2021 ◽  
Vol 2021 ◽  
pp. 1-15
Author(s):  
Muhammad Ali ◽  
Muhammad Imran ◽  
Muhammad Kamran Khan ◽  
Muhammad Haseeb Ahmad ◽  
Niaz Muhammad
Keyword(s):  
Spray Drying ◽  
Milk Fat ◽  
Essential Fatty Acids ◽  
Operating Conditions ◽  
Cow Milk ◽  
Wall Material ◽  
Omega 3 ◽  
Response Factors ◽  
Epa And Dha ◽  
Spray Dried

In the present study, fish oil (FO) and wall material were supplemented to milk to produce spray-dried powder (SDP). Furthermore, the mandate of the study was to enlighten the effect of spray-drying (SD) operating conditions on functional and oxidative quality of produced SDP samples. Purposefully, the cow milk was supplemented with 3% FO as omega-enriched source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) for development of milk and FO blends (MFOBs). The lecithin was used as an emulsifier and maltodextrin was supplemented as the wall material (WM) in the MFOBs. Initially, the FO, milk fat (MF), and MFOB samples were characterized for EPA, DHA, and peroxide value (PV) before the SD. The SD of MFOB samples was carried out to produce SDP samples by using a mini spray dryer. Central composite design (CCD) with face-centered rotation was used to optimize SD independent conditions such as inlet air temperature (IAT), pump speed (PS), maltodextrin percentage (MD), and needle speed (NS) in the ranges of 160–200°C, 3–9 mL/min, 10–30%, and 5–9 s, respectively. The encapsulation efficiency (EE) ranged between 89.30 and 81.57%. The EPA and DHA retentions were in the ranges of 2.19–1.87 g/100 g and 3.20–2.75 g/100 g, respectively. The highest results for responses were observed on the following conditions: IAT was 160°C, PS was 9 mL/min, MD was 30%, and NS was 9 s, respectively; the minimum values of response factors were obtained on the following conditions: IAT was 200°C, PS was 3 mL/min, MD was 10%, and NS was 5 s, respectively. The percent losses of EPA and DHA were noted in the range of 2–18%. The IAT was observed as main factor for FA reduction in SDP samples. The SDP samples were stable, and low rate of peroxide values was noted. Overall, spray drying can be potentially used to incorporate the essential fatty acids in milk to produce stable SDP for food applications.

scholarly journals Application of starter cultures on milk and milk-containing mixtures

2021 ◽  
Vol 83 (2) ◽  
pp. 102-107
Author(s):  
E. V. Ivanova ◽  
N. V. Romanova ◽  
O. Y. Ilina
Keyword(s):  
Milk Fat ◽  
Raw Materials ◽  
Starter Culture ◽  
Food Additives ◽  
Meat Products ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Milk Product ◽  
Organoleptic Properties ◽  
Dairy Proteins

Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable fat can reduce the biological value of the product and its organoleptic properties. the effect of direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) and a variety of non-dairy components (non-dairy fats, non-dairy proteins, meat products, fruits, vegetables, spices, herbs, nuts, etc.) is ambiguous. The paper deals with the use of homogeneous and combined starter cultures in the production of fermented milk products from natural and normalized milk and milk-containing mixtures with a substitute for milk fat. The introduction of components of plant origin into the product leads to a decrease in the content of milk protein in the mixtures, which in turn leads to the formation of clots with a non-uniform consistency. Slow acid formation in milk-containing mixtures indicates a decrease in milk sugar in them with this type of normalization in fat, relative to the normalized milk according to the classical technology. This pattern was revealed both when using starter cultures on lactic acid thermophilic streptococci, and on combined starter cultures. In this paper, it is proposed to use Streptococcus salivarius subsp in ferments for milk-containing mixtures. thermophilus strain ST-95. The introduction of the ST-95 strain into the starter culture made it possible to obtain from the milk-containing mixture a fermented milk product with well-pronounced organoleptic properties, a stable clot structure and sufficiently high taste properties. The greatest positive effect was obtained on combined ferments.

scholarly journals Storage of milk powders under adverse conditions

1983 ◽  
Vol 49 (3) ◽  
pp. 355-364 ◽  
Author(s):  
J. E. Ford ◽  
R. F. Hurrell ◽  
P. A. Finot
Keyword(s):  
Ascorbic Acid ◽  
Milk Fat ◽  
Milk Powder ◽  
Colour Change ◽  
Significant Loss ◽  
Water Soluble ◽  
Vitamin B ◽  
Whole Milk ◽  
Skimmed Milk ◽  
Spray Dried

1. Storage of milk powder under unfavourable conditions accelerates the normally slow deterioration in nutritional quality. The effects of such storage on the water-soluble vitamin composition were examined.2. (a) Spray-dried whole milk containing 25 g water/kg was stored at 60° and 70° and sampled weekly to 9 weeks. (b) Spray-dried whole milk and skimmed milk were adjusted to contain 40 and 100 g water/kg and stored at 37° in nitrogenand in oxygen. Samples were taken for analysis at intervals during storage.3. The samples were analysed for eight B-complex vitamins and ascorbic acid, and also for total lysine, ‘reactive lysine’ and ‘lysine as lactulosyl-lysine’.4. Storage at 60° caused rapid destruction of folic acid (53% loss at 4 weeks) and slower loss of thiamin, vitamin B6 and pantothenic acid (18% at 8 weeks). There was no change in the content of riboflavin, biotin, nicotinic acid and vitamin B12. At 70° the rate of destruction of the four labile vitamins was much increased; 18% or less survived at 4 weeks.5. At 37° and 40 g water/kg there was little change in total and ‘reactive’ lysine during storage for 57 d. Lactulosyl-lysine was demonstrably present butatlow concentration. There was considerable loss of folate (72%) and ascorbate (91%) during storage for 30 d in O2, but no significant loss in N2. Thiamin fell by approximately 12% in 57 d, equally in O2 and N2. The content of the remaining vitamins was unchanged. At 100 g water/kg there were progressive Maillard changes. During 27 d in N2 the colour changed from cream to palebrown, but in O2 there was no perceptible colour change. Total lysine fell by 20% in 27 d, and ‘reactive lysine’ by 30%. Folate was stable during 16 d in N2, but largely (94%) destroyed in O2. Ascorbic acid was also destroyed in N2 as in O2. Thiamin fell by 41% in 27 d, equally in O2 and N2. Vitamin B6 was more labile, especially in N2, falling by 71% in 16d.6. With skimmed-milk powder containing 100 g water/kg, storage at 37° in O2 and N2 gave much the same results as for the corresponding whole-milk powder. The presence of milk fat had no marked effect on the stability of the water-soluble vitamins.7. Destruction of vitamins was clearly linked to the progress of Maillard-type reactions and was strongly influenced by time and temperature of storage, moisture content and, in some instances, by the presence of O2.

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