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 Artificial rearing of pigs

1971 ◽  
Vol 25 (1) ◽  
pp. 113-125 ◽  
Author(s):  
R. Braude ◽  
M. J. Newport ◽  
J. W. G. Porter
Keyword(s):  
Heat Treatment ◽  
Nutritive Value ◽  
Whey Proteins ◽  
Milk Powder ◽  
Experimental Period ◽  
Artificial Rearing ◽  
Heated Milk ◽  
Whole Milk ◽  
High Level ◽  
Whole Milk Powder

1. Baby pigs were removed from the sow 36–48 h after birth and reared on a diet of reconstituted whole-milk powder until 28 d of age. The whole milk was either mildly or severely heated before spray-drying; the severe heating completely denatured the whey proteins.2. When the two milks were given at a high level of intake, either at hourly intervals or twice daily, severe scouring and some deaths occurred, the incidence being higher among pigs receiving the severely heated milk. The severe heat treatment also reduced the nutritive value of the milk powder as measured by the performance of the pigs during the 1st week of life. However, no difference in the nutritive value of the two milks was apparent for the surviving pigs over the whole experimental period.3. There were no deaths when the two milks were given at a moderate level of intake and at hourly intervals. The effect of heat treatment on performance was similar to that at the high level of intake.4. The apparent digestibility of the nitrogen in the diet was similar for both milks. However, balance trials could not be carried out when scouring occurred, when differences between the milks were most likely to be apparent. The N retention was similar with both milks at 7 d of age, although retention was higher when the severely heated milk was given to pigs between 14 and 21 d of age.5. The digestion of the two milks was studied in 28-d-old pigs. The ability of the severely heated milk to clot in the stomach was greatly reduced compared with that of the mildly heated milk, but the performance of the pigs was unaffected. No other differences in the digestion of the milks were found. The ability of the diet to clot in the stomach appeared to be unimportant at this age.6. It is possible that a reduction in the clotting ability of the severely heated milk was responsible for the decreased efficiency of digestion during the 1st week of life.

405. The composition of the soluble and insoluble portions of reconstituted milk powders

1949 ◽  
Vol 16 (3) ◽  
pp. 379-389 ◽  
Author(s):  
R. Waite ◽  
J. C. D. White
Keyword(s):  
Calcium Phosphate ◽  
Milk Powder ◽  
Manufacturing Processes ◽  
Sediment Layer ◽  
Considerable Similarity ◽  
Whole Milk ◽  
Calcium And Phosphorus ◽  
Sediment Layers ◽  
Reconstituted Milk ◽  
Whole Milk Powder

1. The mode of distribution of the constituents of centrifuged reconstituted whole-milk powder manufactured by different processes has been determined at 20 and 50° C.2. Where considerable ‘insolubility’ exists, protein is carried into the fat layer and fat into the sediment layer in quantities directly related to the degree of ‘insolubility’. The fat in the sediment of roller powders appears to be associated almost entirely with the protein which remains insoluble at 50° C.3. The sediments from reconstituted whole- and separated-milk powders made by different manufacturing processes have been obtained in bulk by vigorous centrifuging (14,500 × g). Analysis of these sediments reveals considerable similarity between them, and it is concluded that a well-washed sediment would consist mainly of denatured calcium caseinate together with calcium and phosphorus in the same proportions as in normal tricalcium phosphate, Ca3(PO4)2, the calcium caseinate and most of the calcium phosphate probably being in the form of a casein-phosphate complex.4. The accuracy of some published methods of measuring milk powder solubility has been considered, and the inaccuracies arising from the non-homogeneity of the fat and sediment layers are stressed.

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

scholarly journals PROCESSAMENTO DE “COOKIES” DE CASTANHA-DO-BRASIL

2001 ◽  
Vol 19 (2) ◽  
Author(s):  
MARIA LUZENIRA DE SOUZA ◽  
ROSANE DA SILVA RODRIGUES ◽  
MARIA FERNANDA GOMES FURQUIM ◽  
AHMED ATHIA EL-DASH
Keyword(s):  
Milk Powder ◽  
Physical Parameters ◽  
Brown Sugar ◽  
Round Shape ◽  
Commercial Scale ◽  
Whole Milk ◽  
Different Types ◽  
Whole Milk Powder ◽  
And Diffusion

Este trabalho teve como objetivo formular três diferentes tipos de biscoito tipo “cookies” e compará-los em relação ao custo e qualidade. Os ingredientes foram: farinha de trigo, amêndoa de castanha-do-brasil, manteiga, açúcar, ovos, aveia em flocos, leite em pó integral, sal, fermento químico e bicarbonato de sódio, em proporções definidas para cada tipo de cookies. Estes, após homogeneização foram modelados no formato redondo e assados em forno elétrico industrial a 200 ºC por 15 minutos. Depois de resfriados, os cookies foram decorados com chocolate granulado de diversas cores, pesados e embalados. Trinta amostras de cada tipo foram avaliadas em relação ao peso (antes e depois do assamento), volume específico, espessura, diâmetro, índice de expansão, coeficiente de embebição, pH e características físicas (cor externa, simetria, textura e cor interna). Os resultados mostraram que os cookies processados com castanha-do-brasil e adição de açúcar mascavo foram superiores aos demais, tanto em relação ao custo como ao rendimento. Todos os parâmetros físicos dos cookies tipo 1, 2 e 3 avaliados somaram 37,0, 35,0 e 33,5 pontos, respectivamente, considerando 40 pontos como a pontuação máxima. Sugere-se seu processamento em escala comercial e difusão de suas propriedades nutritivas, especialmente o elevado teor protéico. BRAZILIAN CHESTNUT COOKIES PROCESSING Abstract This work had as objective to formulate three different types of cookies and to compare them in relation to cost and quality. The ingredients were: wheat flour, almond of Brazilian chestnut, butter, sugar, eggs, oat meal, whole milk powder, baking powder and sodium bicarbonate, in defined proportions for each type of cookie. This, after homogenization were modeled in round shape and baked in industrial electric oven at 200 °C for 15 minutes. After cooling, the cookies were decorated with diverse colors of granulated chocolate, weighted and packed. Thirty samples of each type were evaluated in relation to weight (before an after baking), specific volume, thickness, diameter, expansion index, embedding coefficient, pH and physical characteristics (external color, symmetry, texture and internal color). The results showed that the processed cookies with Brazilian chestnut and addition of brown sugar were superior to others as in relation to cost and yield. All physical parameters of the cookies type 1, 2 and 3 evaluated added 37,0, 35,0 and 33,5 points, respectively, considering 40 points as maximal grade. The commercial scale processing suggested and diffusion of its nutritive properties, mainly the high protein level.

scholarly journals Effect of microbiological characteristics of raw milk on the quality of whole milk powder

2000 ◽  
Vol 31 (2) ◽  
Author(s):  
Carlos Augusto Fernandes de Oliveira ◽  
Lucinéia Mestieri ◽  
Marcos Veiga Santos ◽  
José Franchini Garcia Moreno ◽  
Aleksandrs Spers ◽  
...  
Keyword(s):  
Milk Powder ◽  
Raw Milk ◽  
Microbiological Characteristics ◽  
Whole Milk ◽  
Whole Milk Powder
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