Erratum to :  Studies on the Aerobic Spore Forming Bacteria isolated from Skim Milk Powder

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.

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Staphylococcal Food Poisoning Associated with Spray-Dried Milk

Epidemiology and Infection ◽

10.1017/s0022172400000899 ◽

1955 ◽

Vol 53 (4) ◽

pp. 387-397 ◽

Cited By ~ 39

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.

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

International Journal of Gastronomy and Food Science ◽

10.1016/j.ijgfs.2021.100349 ◽

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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Probiotic Fermented Food Mixtures: Possible Applications in Clinical Anti-Diarrhoea Usage

Nutrition and Health ◽

10.1177/026010609801200202 ◽

1998 ◽

Vol 12 (2) ◽

pp. 97-105 ◽

Cited By ~ 21

Author(s):

Binita Rani ◽

N. Khetarpaul

Keyword(s):

Milk Powder ◽

Skim Milk ◽

Titratable Acidity ◽

Experimental Period ◽

Skim Milk Powder ◽

Fermented Food ◽

Shigella Dysenteriae ◽

E Coli ◽

Tomato Pulp ◽

Food Mixture

A probiotic fermented PCMT food mixture was developed by fermentation of an autoclaved and cooled slurry of pearl millet flour, chickpea flour, skim milk powder and fresh tomato pulp (PCMT 2:1:1:1, w/w) with Lactobacillus acidophilus (105 cells/ml), a probiotic organism at 37°C for 24 h. Such a fermented mixture inhibited the growth of pathogenic organisms, namely Shigella dysenteriae, Salmonella typhosa and E. coli. A significant decline in pH with a corresponding increase in titratable acidity due to probiotic fermentation occurred in the developed food mixture. Feeding of the freshly developed fermented. mixture to mice suffering from E. coli induced diarrhoea, could help to arrest diarrhoea, reduce moisture, protein and ash contents in their faeces. The counts of lactobacilli increased whereas those of E. coli decreased remarkably in the faeces of mice from the 3rd day of the feeding trial till the end of experimental period. The beneficial effect of probiotic feeding may be due to antimicrobial substances produced by L. acidophilus, which might have neutralized the enterotoxins from E. coli. The cost of one 200 ml glass full of this probiotic drink is no more than one rupee.

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