Growth and Activity of Mesophilic Lactic Acid Streptococci in Ultrafiltered Skim Milk and in Reconstituted Nonfat Dry Milk of Differing Total Solids Contents

The effect of three levels of ascorbic acid on diacetyl and acid production by two mixed-strain cultures was investigated. Each culture was grown in nonfat dry milk reconstituted to 11% total solids with 0.1% added sodium citrate. Ascorbic acid concentrations in the milk were 0, 0.10, and 0.25%. Stimulation of diacetyl production was observed at both concentrations of ascorbic acid. The stimulatory effect of ascorbic acid at both concentrations was approximately the same for each culture. Diacetyl production was initiated earlier in samples containing ascorbic acid. Ascorbic acid did not stimulate acid production.

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Physical Properties of Nonfat Dry Milk and Skim Milk Powder

International Journal of Dairy Science ◽

10.3923/ijds.2017.149.154 ◽

2017 ◽

Vol 12 (2) ◽

pp. 149-154 ◽

Cited By ~ 4

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

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Relation between Lactic Acid and Direct Microscopic Counts for Bacteria in Nonfat Dry Milk

Journal of Dairy Science ◽

10.3168/jds.s0022-0302(59)90809-4 ◽

1959 ◽

Vol 42 (11) ◽

pp. 1785-1791

Author(s):

James Velasco ◽

W.A. Moats

Keyword(s):

Lactic Acid ◽

Dry Milk ◽

Nonfat Dry Milk

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Yogurt production from reconstituted skim milk powders using different polymer and non-polymer forming starter cultures

Journal of Dairy Research ◽

10.1017/s0022029900027564 ◽

1993 ◽

Vol 60 (2) ◽

pp. 247-254 ◽

Cited By ~ 76

Author(s):

Carmen Wacher-Rodarte ◽

Marcia V. Galvan ◽

Amelia Farres ◽

Francisco Gallardo ◽

Valerie M. E. Marshall ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Skim Milk ◽

Starter Cultures ◽

Synergic Effect ◽

Total Solids ◽

Total Milk ◽

Solids Content ◽

Milk Solids ◽

Viscosity Polymer

SummaryUsing polymer producing (ropy) strains of lactic acid bacteria it was possible to reduce considerably the syneresis of yogurt, even with 12% total milk solids. The viscosities obtained with these strains were also similar to those obtained using normal strains and milk with 17% total solids content. The concentration of milk and the polymer produced by ropy starters had a synergic effect in increasing viscosity. Polymer production was not affected in most cases by milk concentration. One type of ropy culture (Wiesby) seemed to produce a different kind of polymer as it could not be determined by alcohol precipitation, in spite of being able to reduce syneresis and increase viscosity in yogurt. A limited number of yogurts were evaluated organoleptically, one prepared with a ropy starter strain (NCFB at 12, 14·5 and 17% total solids) and one prepared with a non-ropy strain (LL-I at 17% total solids). The results suggest that the ropy strain yogurts had different mouthfeel from the non-ropy strain yogurts; the most acceptable product overall was the ropy strain made with 12% total solids.

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Sensory Evaluation of Nonfat Dry Milk and Skim Milk Powder

International Journal of Dairy Science ◽

10.3923/ijds.2017.190.196 ◽

2017 ◽

Vol 12 (3) ◽

pp. 190-196 ◽

Cited By ~ 2

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

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Composition of Grade A and Manufacturing Grade Herd Milks in South Dakota

Journal of Food Protection ◽

10.4315/0362-028x-51.9.696 ◽

1988 ◽

Vol 51 (9) ◽

pp. 696-699 ◽

Cited By ~ 1

Author(s):

ROBERT J. BAER ◽

JOEL L. SOMMERFELDT ◽

KAREN M. TIESZEN

Keyword(s):

South Dakota ◽

Dairy Products ◽

Ice Cream ◽

Milk Composition ◽

Total Solids ◽

Milk Samples ◽

Dry Milk ◽

Nonfat Dry Milk ◽

Herd Milk

Biweekly Grade A and manufacturing grade herd milk samples were collected from April 1, 1985, to March 31, 1986, from 203 herds in the Sioux Falls, SD, area and were analyzed to compare composition. The average herd milk composition was 3.70% fat, 3.24% protein, 4.80% lactose, 0.63% ash, 8.67% solids-not-fat (SNF), and 12.37% total solids (TS). Grade A milk had higher % lactose (4.83 and 4.76), % SNF (8.70 and 8.61), and % TS (12.41 and 12.30) than manufacturing grade milk. These compositional differences between grades were consistent throughout the year. Grade A milk has more value in the production of dried dairy products (nonfat dry milk and whey powders) and ice cream than manufacturing grade milk due to its higher lactose and SNF content. New milk pricing plans for protein and other constituents should consider compositional differences (lactose, SNF and TS) that exist between grade A and manufacturing grade herd milk before implementing them.

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Behavior of Aflatoxin M1 in Yogurt, Buttermilk and Kefir

Journal of Food Protection ◽

10.4315/0362-028x-46.2.115 ◽

1983 ◽

Vol 46 (2) ◽

pp. 115-118 ◽

Cited By ~ 17

Author(s):

DANA W. WISEMAN ◽

ELMER H. MARTH

Keyword(s):

Skim Milk ◽

High Heat ◽

Aflatoxin M1 ◽

Refrigerated Storage ◽

Apparent Increase ◽

Dry Milk ◽

Nonfat Dry Milk ◽

Heat Pasteurization

Yogurt, buttermilk and kefir were made from milk that was naturally contaminated with aflatoxin M1 (AFM1). Yogurt was made from skim milk alone or skim milk supplemented with 4% nonfat dry milk. The AFM1 content of yogurt, regardless of formulation, appeared to vary during storage, but after 6 weeks at 7°C it was essentially at the same levels as in the initial milk. Buttermilk was made from skim milk and stored up to 2 weeks at 7°C. In the first 3 trials, the AFM1 content appeared to increase after fermentation. This apparent increase remained through 4 d when these studies were stopped. In the second 3 trials, the apparent increase in AFM1 did not occur after fermentation. In these trials, AFM1 in buttermilk behaved as in yogurt; the apparent content was variable during holding, but AFM1 remained stable through 2 weeks of refrigerated storage. Kefir was made from skim milk subjected to low-heat (64°C for 30 min) or high-heat pasteurization (84°C for 30 min). After fermentation, the apparent AFM1 content of kefir decreased. During storage the AFM1 content of kefir in 3 of 4 trials appeared to increase slightly, but in no instance did it return to original levels during or at the end of storage at 7°C.

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Survival of Listeria monocytogenes During the Manufacture and Storage of Nonfat Dry Milk

Journal of Food Protection ◽

10.4315/0362-028x-48.9.740 ◽

1985 ◽

Vol 48 (9) ◽

pp. 740-742 ◽

Cited By ~ 44

Author(s):

MICHAEL P. DOYLE ◽

LOUISE M. MESKE ◽

ELMER H. MARTH

Keyword(s):

Listeria Monocytogenes ◽

Spray Drying ◽

Skim Milk ◽

Inlet Temperature ◽

Outlet Temperature ◽

Drying Process ◽

Dry Milk ◽

Nonfat Dry Milk ◽

And Storage ◽

Moisture Resistant

The ability of Listeria monocytogenes to survive in skim milk during spray drying and to persist in nonfat dry milk during storage was examined. Concentrated (30% solids) and unconcentrated skim milks were inoculated with ca. 105 to 106 L. monocytogenes/ml and spray dried (inlet temperature, 165 ± 2°C; outlet temperature 67 ± 2°C) to a moisture content of 3.6 to 6.4%. The nonfat dry milk was packaged in moisture-resistant film and stored at 25°C for up to 16 wk. A reduction of ca. 1 to 1.5 log10 L. monocytogenes/g occurred during the spray drying process, irrespective of whether the milk was concentrated or not before spray drying. The organism progressively died during storage at 25°C, with a >4-log10 CFU/g decrease occurring within 16 wk of storage.

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