scholarly journals Fractionation of Nonfat Dry Milk Powder into Protein and Lactose Products

1987 ◽  
Vol 70 (4) ◽  
pp. 766-775 ◽  
Author(s):  
H.W. Modler ◽  
D.B. Emmons ◽  
J.R. Rolland ◽  
J. Holme
Keyword(s):  
Milk Powder ◽  
Dry Milk ◽  
Nonfat Dry Milk

scholarly journals Physical Properties of Nonfat Dry Milk and Skim Milk Powder

2017 ◽  
Vol 12 (2) ◽  
pp. 149-154 ◽  
Author(s):  
A.K. Abdalla ◽  
K. Smith ◽  
J. Lucey
Keyword(s):  
Physical Properties ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Dry Milk ◽  
Nonfat Dry Milk

scholarly journals Comparison of Microbial Receptor Assay and Liquid Chromatography for Determination of Penicillin G and Amoxicillin in Milk Powder

2002 ◽  
Vol 85 (3) ◽  
pp. 546-550 ◽  
Author(s):  
Kevin L Anderson ◽  
Roberta L Lyman ◽  
Wlliam A Moats ◽  
Arthur P Hansen ◽  
John E Rushing
Keyword(s):  
Liquid Chromatography ◽  
Milk Powder ◽  
Penicillin G ◽  
Beta Lactam ◽  
Receptor Assay ◽  
Significant Difference ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Reconstituted Milk

Abstract A microbial receptor assay (Charm II Tablet Beta-Lactam Test) and liquid chromatography (LC) were compared for determination of penicillin G (PG) and amoxicillin (AMOX) in reconstituted milk powder. Nonfat dry milk and whole dry milk were reconstituted (10%, w/v) to concentrations of 0, 2.5, 5, 7.5, and 10 ppb PG; nonfat dry milk was reconstituted (10%, w/v) to 0, 7.5, 10, and 15 ppb AMOX. Reconstituted samples were analyzed blindly by each method. Concentrations determined by both methods demonstrated good agreement. A significant difference between methods (p ≤ 0.05) was observed only for 7.5 ppb PG in defatted dry milk. Significant differences were not observed between known concentrations and concentrations determined by the Charm II assay for PG or AMOX in defatted dry milk and PG in whole dry milk. Results by LC showed significant differences (p ≤ 0.05) between known and measured concentrations at 10 ppb PG in both milks and 0 ppb AMOX in defatted dry milk. These results suggest that both the microbial receptor assay and LC may be useful for determination of PG and AMOX near safe level and tolerance, respectively, in reconstituted milk powder.

scholarly journals Sensory Evaluation of Nonfat Dry Milk and Skim Milk Powder

2017 ◽  
Vol 12 (3) ◽  
pp. 190-196 ◽  
Author(s):  
A.K. Abdalla ◽  
K. Smith ◽  
J. Lucey
Keyword(s):  
Sensory Evaluation ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Dry Milk ◽  
Nonfat Dry Milk

Reduction of Mutagenic Potentials in Milk: Effects of Ammonia Treatment on Aflatoxin-Contaminated Cottonseed

1990 ◽  
Vol 53 (9) ◽  
pp. 777-778 ◽  
Author(s):  
KAREN V. JORGENSEN ◽  
DOUGLAS L. PARK ◽  
SAM M. RUA ◽  
RALPH L. PRICE
Keyword(s):  
Mutagenic Activity ◽  
Milk Powder ◽  
Liver Homogenate ◽  
Treated Group ◽  
Mutagenic Potential ◽  
Whole Milk ◽  
Mutagenicity Assay ◽  
Dry Milk ◽  
Milk Component ◽  
Nonfat Dry Milk

Milks obtained from cows fed rations containing aflatoxin-contaminated cottonseed, ammonia-treated aflatoxin-contaminated cottonseed, and uncontaminated cottonseed were tested for mutagenic potential using the Salmonella/mammalian microsome mutagenicity assay using Salmonella typhimurium strains TA98 and TA100. Standard assay protocol was used with S-9 liver homogenate added. Samples including whole milk, nonfat dry milk powder, cream, and reconstituted whole milk were applied directly to the plates in triplicate. As a control, samples of whole milk, reconstituted whole milk, and nonfat dry milk powder from cows fed uncontaminated feed were spiked with aflatoxin B1 and tested for mutagenic activity. High levels of mutagenic activity were observed in all samples from cows exposed to aflatoxin-contaminated cottonseed and the aflatoxin-spiked milks. This high activity was not evident in whole milk and whole milk component samples from cows fed the ammonia-treated aflatoxin-contaminated cottonseed or nonaflatoxin containing cottonseed. A low level of mutagenic potential was evident in whole milk from the ammonia treated group using TA100 tester strain.

Identification of altered proteins in nonfat dry milk powder prepared from heat-treated skim milk

1990 ◽  
Vol 38 (3) ◽  
pp. 824-829 ◽  
Author(s):  
Nicholas Parris ◽  
Anthony E. White ◽  
Harold M. Farrell
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Treated ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Altered Proteins

Effectiveness of a One-Day Procedure for Recovery of Salmonella from Milk Powders

1994 ◽  
Vol 77 (6) ◽  
pp. 1681-1683
Author(s):  
Thomas S Hammack ◽  
Wallace H Andrews ◽  
R Miguel Amaguana ◽  
Geraldine A June ◽  
Patricia S Sherrod
Keyword(s):  
Milk Powder ◽  
Tween 80 ◽  
Rapid Procedure ◽  
Percentage Recovery ◽  
Whole Milk ◽  
Dry Milk ◽  
Salmonella Serovars ◽  
Nonfat Dry Milk

Abstract A rapid procedure for enumerating Salmonella in milk powders was evaluated. Dry whole milk and instant nonfat dry milk were rehydrated, artificially inoculated with various numbers of Salmonella cells, and stomached. Test portions were then treated with Tween 80 and pancreatic trypsin, and incubated for 1 h at 30°C. The incubated test portions were centrifuged at 10 000 × g for 15 min at 5°C, and the resuspended pellets were plated on xylose lysine desoxycholate agar. The effectiveness of the procedure was expressed in terms of percentage recovery of the inoculum. The procedure, which was evaluated in 76 trials using 7 Salmonella serovars, recovered ≤73% of the inoculum for half of the trials conducted. Its effectiveness was dependent on the serovar, level of inoculation, and type of milk powder used.

Comparison of bacterial counts obtained from naturally contaminated foods by means of Stomacher and blender

1987 ◽  
Vol 33 (1) ◽  
pp. 52-56 ◽  
Author(s):  
U. Purvis ◽  
A. N. Sharpe ◽  
D. M. Bergener ◽  
G. Lachapelle ◽  
M. Milling ◽  
...  
Keyword(s):  
Milk Powder ◽  
Health Protection ◽  
Food Groups ◽  
Regional Health ◽  
Bacterial Counts ◽  
Dry Milk ◽  
Nonfat Dry Milk

Four Regional Health Protection Branch laboratories each compared aerobic colony counts obtained after "stomaching" and blending, for a minimum of 10 samples in each of the seven food groups: dry pastas; chocolate and cocoa powders; frozen entrees (macaroni and cheese, chow mein, chop suey, fried rice, seafood casseroles, and Salisbury steak); nonfat dry milk; shrimp and crabmeats; spices; and breakfast sausages. Overall, counts obtained after using the Stomacher were equivalent to or higher than counts obtained after using the blender in 73% of the comparisons (α = 0.05). Where differences existed, counts obtained after using the Stomacher tended to be higher than counts obtained after using the blender from milk powder and lower from sausage. Aerobic colony counts from these foods are not unacceptably biased when obtained by Stomacher.

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