scholarly journals LÍMITES DE DETECCIÓN DE ALGUNOS MÉTODOS DE PRUEBA PARA ADULTERANTES E INHIBIDORES EN LECHE

e-CUCBA ◽  
2021 ◽  
Vol 15 (8) ◽  
pp. 33-43
Author(s):  
Mario Noa-Pérez ◽  
◽  
Miriam Cortés-Marín ◽  
Patricia Landeros-Ramírez ◽  
Zoila Gómez-Cruz ◽  
...  
Keyword(s):  
Sodium Hypochlorite ◽  
Quaternary Ammonium ◽  
Raw Materials ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Negative Control ◽  
Inhibition Test ◽  
Milk Volume

The Mexican Regulations on milk classifies a product as adulterated when it has either undergone treatment that conceals its alteration and/or defects in its process or in the sanitary quality of the raw materials, among other criteria. The principal, most widely known adulterants incorporated into milk, include those added to increase milk volume and mask acidification. Milk should also test negative for the presence of inhibitors,e.g. antibiotics or disinfectants. The objective of this work was to determine the LOD for starches, sucrose, gelatin, chlorinated disinfectants; oxidants, quaternary ammonium and 14 most widely used microbial growth inhibitors in milk. This is because although the prohibition of these substances is clearly established, the detection limits (LOD) are not declared in the current regulation. With this finality, qualitative chemical analytical methodologiesfor detection of adulterants described in the Mexican Standards were implemented, as well as for the Yogurt Inhibition Test. Microbiological quality skim milk powder was used as a negative control, and the commercial culture YO-MIX ™ was used for the Yogurt Inhibition Test. The following LOD were obtained by chemical methods for starches (125and250 mg/kg), gelatin (250 mg/kg), hydrogen peroxide (6 mg/kg), sodium hypochlorite (25 mg/kg), benzalkonium chloride (12 mg/kg), N-Alkyl (C12,16) -N, N-dimethyl-N-benzylammonium (6 mg/kg). The yogurt test showed higher LOD for the disinfectants: 25,000 mg/kg for sodium hypochlorite and 60 mg/kg for the quaternary ammonium compounds. On the other hand, although oxidants were not detectable the yogurt testwas sufficiently sensitive to detect the Maximum Residue Limits (MRLs) for the 14 antimicrobials tested. Carrying out both types of tests, chemical and yogurt, to determine disinfectants and inhibitors at the levels of interest in milk is recommended.

Monitoring residue concentrations in milk from farm and throughout a milk powder manufacturing process

2019 ◽  
Vol 86 (3) ◽  
pp. 341-346
Author(s):  
Lizandra F. Paludetti ◽  
Alan L. Kelly ◽  
Bernadette O'Brien ◽  
David Gleeson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Production Chain ◽  
Feed Management ◽  
Whole Milk ◽  
Milk Volume ◽  
Residue Levels ◽  
Bulk Tank ◽  
Powder Manufacturing

AbstractThe experiments reported in this research paper aimed to investigate differences in the levels of chlorate (CHLO), perchlorate (PCHLO), trichloromethane (TCM) and iodine residues in bulk tank (BT) milk produced at different milk production periods, and to monitor those levels throughout a skim milk powder (SMP) production chain (BTs, collection tankers [CTs], whole milk silo [WMS] and skim milk silo [SMS]). Chlorate, PCHLO and iodine were measured in SMP, while TCM was measured in the milk cream. The CHLO, TCM and iodine levels in the mid-lactation milk stored in the WMS were lower than legislative and industrial specifications (0.0100 mg/kg, 0.0015 mg/kg and 150 µg/l, respectively). However, in late-lactation, these levels were numerically higher than the mid-lactation levels and specifications. Trichloromethane accumulated in the cream portion after separation. Perchlorate was not detected in any of the samples. Regarding iodine, the levels in mid-lactation reconstituted SMP were higher than that required by manufacturers (100 µg/l), indicating that the levels in milk should be lower than 142 µg/l. The higher residue levels observed in late-lactation could be related to the low milk volume produced during that period and changes in sanitation practices, while changes in feed management could have affected iodine levels. This study could assist in controlling and setting limits for CHLO, TCM and iodine levels in milk, ensuring premium quality dairy products.

REDUCTION OF β-CONGLYCININ ANTIGENICITY AND RATE OF ACID-PEPSIN PROTEOLYSIS OF PROTEINS IN EXTRUDED OR RUMEN FLUID-TREATED SOYBEAN MEAL

1989 ◽  
Vol 69 (3) ◽  
pp. 727-734 ◽  
Author(s):  
P. S. MIR ◽  
J. H. BURTON ◽  
B. N. WILKIE ◽  
F. R. VAN DE VOORT
Keyword(s):  
Soybean Meal ◽  
Rumen Fluid ◽  
Milk Powder ◽  
Skim Milk ◽  
In Vitro Digestion ◽  
Skim Milk Powder ◽  
Negative Control ◽  
Fermented Soybean Meal ◽  
Milk Replacers

The effect of processing commercial soybean meal (HSBM) by either extrusion (ExSBM) or fermentation with microbes in rumen fluid (FSBM) on rate of protein hydrolysis and the activity of the antigen β-conglycinin was evaluated. Ethanol-extracted soybean meal (EtSBM) and skim milk powder (SMP) were included as positive controls while HSBM was the negative control, with regard to antigen content. The rates of proteolysis were determined by acid pepsin hydrolysis and the activity of β-conglycinin in the soluble fraction of the digestion mixtures at 0, 2, 4, 6 and 8 h of in vitro proteolysis was determined by radial immunodiffusion in agar gel containing antibody specific for the antigen. Susceptibility of FSBM and ExSBM to proteolysis by pepsin was greater than that of EtSBM. β-Conglycinin content was greatest in HSBM (1.0 ± 0.2 g dL−1) and only 0.3 ± 0.03 g dL−1 in ExSBM at the beginning of in vitro digestion. The antigen was not detected in either FSBM or EtSBM, therefore these products could be used in milk replacers for calves. Key words: In vitro pepsin proteolysis, extruded soybean meal, fermented soybean meal, antigen, β-conglycinin

scholarly journals Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Obakeng Galeboe ◽  
Eyassu Seifu ◽  
Bonno Sekwati-Monang
Keyword(s):  
Lactic Acid ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
Camel Milk ◽  
Cow Milk ◽  
Significant Difference ◽  
Sensory Qualities

The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42°C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P<0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult.  Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.

scholarly journals Raw Materials of Cooked Ring Sausages as a Source of Spoilage Lactic Acid Bacteria

1990 ◽  
Vol 53 (11) ◽  
pp. 965-968 ◽  
Author(s):  
PIA M. MÄKELÄ ◽  
HANNU J. KORKEALA ◽  
JORMA J. LAINE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Processing Plant ◽  
Potato Flour ◽  
Spoilage Bacteria ◽  
Plate Counts

The microbial numbers and the lactic acid bacteria population of the raw materials of cooked ring sausages were studied in order to determine the presence of the spoilage lactic acid bacteria of the sausages. The highest aerobic plate counts and lactic acid bacteria counts (up to the level of 108 and 105 CFU/g, respectively) were found in the pork skin emulsion and the meat trimmings. Lactic acid bacteria were also commonly found in the skim milk powder and the potato flour. Lactic acid bacteria isolates able to multiply at 8°C were recovered from all the raw materials studied except for the commercial spice mixture. These isolates could be divided into 11 different groups according to their morphological and biochemical characteristics. Isolates resembling the lactic acid bacteria strains responsible for the spoilage of vacuum-packed cooked ring sausages were found in the pork skin emulsion, the meat trimmings, and the potato flour. These raw materials can thus form a source for the spoilage bacteria of the sausages at a sausage processing plant.

Studies on physico-chemical properties of skim milkpowder sold in Maharashtra

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
M. R. Patil ◽  
C. D. Khedkar ◽  
C. D. Chavan ◽  
P. S. Patil
Keyword(s):  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
International Standards ◽  
Plate Count ◽  
Physico Chemical ◽  
Significant Difference

Twenty five market skim milk powder samples obtained from various regions of Maharashtra were analysed for their chemical composition, physico-chemical properties and microbiological quality to access their suitability in terms of national and international standards. It was observed that the moisture, fat, protein, lactose and ash content of SMP samples obtained from various regions showed significant difference (P less than 0.05). It was also revealed that the scorched particle content, solubility index, dispersibility, wettability properties of samples varied significantly in different regions for different brands. Similarly, the NPN and true protein content in SMP samples of different regions were significantly different from each other. The average free fat content in the samples from Vidarabha was significantly higher than that of the other regions of the state. The titratable acidity and lactate content of various brands of SMP samples were ranged from 0.97-1.08 and 75-550 mg/100 g, respectively. It was observed that three brands out of twenty five samples were found positive for alkali neutralizers. Wide variation was observed in standard plate count and coliform counts of all the SMP samples of various brands collected from five different regions of Maharashtra.

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

2021 ◽  
pp. 106757
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Teng Wang ◽  
Hao Li ◽  
Ali Sedaghat Doost ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Heat Pretreatment ◽  
Wet Heat

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder

2021 ◽  
pp. 104997
Author(s):  
Sejeong Kim ◽  
Jae Yeon Joung ◽  
Daekyoung Kang ◽  
Nam Su Oh ◽  
Yohan Yoon
Keyword(s):  
Milk Powder ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Skim Milk Powder

A note on the performance and management of calves reared on cold acidified milk replacer fed ad libitum

1983 ◽  
Vol 36 (1) ◽  
pp. 147-150 ◽  
Author(s):  
W. S. Thickett ◽  
N. H. Cuthbert ◽  
T. D. A. Brigstocke ◽  
M. A. Lindeman ◽  
P. N. Wilson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Skim Milk Powder ◽  
Barley Straw ◽  
Milk Replacer ◽  
Bull Calves ◽  
The Mean ◽  
Ad Libitum ◽  
Dry Food

ABSTRACTResults are presented from six trials dealing with aspects of management on the cold ad libitum system of calf rearing using an acidified milk replacer containing over 600 g skim milk powder per kg.Thirty-six calves were housed in pens of six for each trial and were fed through a teat and pipeline from a storage barrel. Acidified milk replacer, pH 5·6, was mixed cold at 125 g/1 and made available ad libitum to 3 weeks. A rationed allowance was given daily, on a reducing scale, over the following 2 weeks with weaning completed at 35 days. A pelleted dry food containing 180 g crude protein per kg, together with water in buckets and barley straw in racks, was available ad libitum throughout. Each trial lasted 8 weeks. Results for the mean of the six cold ad libitum trials involving 216 calves were compared with the mean results of 10 conventional bucket-fed trials carried out separately at the same unit, involving 912 calves. All calves were purchased British Friesian male (bull) calves.Calves on the ad libitum system showed improved live-weight gains of 9·4 kg at 3 weeks, 8·8 kg at 5 weeks and 7·5 kg at 8 weeks, compared with the conventional system. The consumption of milk replacer powder was higher in ad libitum trials at 29·4 kg cf. 12·5 kg by bucket but intake of pelleted dry feed was lower on the ad libitum system at 50·7 kg cf. 71·3 kg to 8 weeks. Calf appearance scores were significantly improved on the ad libitum system which gave the main improvement in performance in the first 3 weeks.

scholarly journals Staphylococcal Food Poisoning Associated with Spray-Dried Milk

1955 ◽  
Vol 53 (4) ◽  
pp. 387-397 ◽  
Author(s):  
P. H. R. Anderson ◽  
Doris M. Stone
Keyword(s):  
Spray Drying ◽  
Clinical Features ◽  
Milk Powder ◽  
Food Poisoning ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Large Numbers ◽  
Heat Treated ◽  
Drying Chamber ◽  
Spray Dried

SummaryEight explosive outbreaks of food poisoning, occurring in school canteens in England during 1953 and affecting 1190 known cases, are described. The clinical features were characteristic of the toxin type of illness. No deaths occurred.The food causing all of these outbreaks was prepared from spray-dried skim milk powder. It was not subsequently heat-treated and was usually consumed 3–4 hr. after preparation.The spray-dried milk powder proved to contain a high content of bacteria, including large numbers of Staph. aureus, of a phage pattern often associated with food poisoning. The assumption was therefore made that these outbreaks were caused by staphylococcal enterotoxin.Because the food was often consumed within 3–4 hr. of reconstitution of the milk powder—before, in fact, the staphylococci had had time to grow—it is concluded that the poisoning must have been due mainly to pre-formed toxin.Consideration is given to the opportunities for the formation of toxin in a spray-drying plant, and reasons are brought forward for believing that it is formed mainly in the balance tank where the warm milk is kept, sometimes for several hours, before passing into the final drying chamber.The processing of the milk and the precautions for preventing contamination of the finished product are discussed.

The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt

2021 ◽  
Vol 24 ◽  
pp. 100349
Author(s):  
Weysser Felipe Cândido de Souza ◽  
Carlos Roberto Souza do Amaral ◽  
Priscilla Diniz Lima da Silva Bernardino
Keyword(s):  
Physicochemical Properties ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Sensory Acceptance
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