Influence of Emulsifiers and Dairy Ingredients on Manufacturing, Microstructure, and Physical Properties of Butter

The influence of emulsifiers and dairy solids on churning and physical attributes of butter was investigated. Commercial dairy cream was blended with each of the ingredients (0.5%, w/w) separately, aged overnight (10 °C), and churned (10 °C) into butter. The employed additives showed a distinctive impact on the macroscopic properties of butter without largely affecting the melting behavior. In fresh butter, polyglycerol polyricinoleate (PGPR) emulsifier having dominated hydrophobic moieties significantly (p < 0.05) enhanced the softness. Among dairy solids, sodium caseinate (SC) was the most effective in reducing the solid fat fraction, hardness, and elastic modulus (G’), while whey protein isolate (WPI) and whole milk powder (WMP) produced significantly harder, stiffer, and more adhesive butter texture. As per tribological analysis, PGPR, Tween 80, and SC lowered the friction-coefficient of butter, indicating an improved lubrication property of the microstructure. The extent of butter-setting during 28 days of storage (5 °C) varied among the samples, and in specific, appeared to be delayed in presence of WPI, WMP, and buttermilk solids. The findings of the study highlighted the potential of using applied emulsifiers and dairy-derived ingredients in modifying the physical functionality of butter and butter-like churned emulsions in addition to a conventional cream-ageing process.

Download Full-text

Determination of Nitrite in Milk- and Soy-Based Nutritional Ingredients by Derivatization with 2,3-Diaminonaphthalene and Fluorescence Spectrometry

Journal of AOAC International ◽

10.5740/jaoacint.17-0118 ◽

2017 ◽

Vol 100 (6) ◽

pp. 1831-1835

Author(s):

Stefan Ehling ◽

Todime M Reddy

Keyword(s):

Soy Protein Isolate ◽

Milk Powder ◽

Sodium Caseinate ◽

Protein Isolate ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Intermediate Precision ◽

Powdered Milk ◽

Reliable Determination

Abstract Nitrite (NO2–) is an inorganic anion that can be found in various powdered milk- and soy-based nutritional ingredients as an incidental contaminant. Reliable determination of NO2– in nutritional ingredients is of paramount importance to ensure the safety of finished products. The derivatization reaction of NO2– with 2,3-diaminonaphthalene with the formation of fluorescent 2,3-naphtotriazole has been adapted to milk- and soy-based nutritional ingredients. The sample preparation consisted of protein precipitation with Carrez solution, simple pass-through cleanup of extracts utilizing a carbon black-based cartridge and derivatization, followed by batch fluorometry. The method was validated in six representative ingredient matrixes—i.e., whole-milk powder, nonfat dry milk, milk protein concentrate, whey protein concentrate, sodium caseinate, and soy protein isolate. Recovery values were 82–109%, whereas within-day and intermediate precision were 0.6–5.2 and 3.6–11% (RSDs), respectively. The method LOQ was 0.1 or 0.2 µg/g sodium nitrite (NaNO2), depending on the ingredient matrix. Surveyed NO2– concentration levels in 25 lots of 10 types of nutritional ingredients ranged from between less than 0.1 to 29 µg/g NaNO2. This method is proposed as a more sensitive and rugged alternative to the widely used ion chromatographic and colorimetric approaches.

Download Full-text

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

Journal of AOAC International ◽

10.1093/jaoac/77.6.1681 ◽

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.

Download Full-text

Functional comparison of soy protein isolate and sodium caseinate in stabilized fat mixtures

10.31274/rtd-180813-6810 ◽

1986 ◽

Cited By ~ 1

Author(s):

Curtis Miles Amundson

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Sodium Caseinate ◽

Protein Isolate

Download Full-text

Adhesion characteristics of whole milk powder to a stainless steel surface

Powder Technology ◽

10.1016/s0032-5910(97)03402-5 ◽

1998 ◽

Vol 97 (3) ◽

pp. 191-199 ◽

Cited By ~ 15

Author(s):

Paul R. Rennie ◽

X.D. Chen ◽

Antony R. Mackereth

Keyword(s):

Stainless Steel ◽

Steel Surface ◽

Milk Powder ◽

Stainless Steel Surface ◽

Whole Milk ◽

Whole Milk Powder

Download Full-text

DRIED MILK POWDER: II. FACTORS AFFECTING THE SORPTION OF CARBON DIOXIDE

Canadian Journal of Research ◽

10.1139/cjr45f-035 ◽

1945 ◽

Vol 23f (6) ◽

pp. 327-333 ◽

Cited By ~ 3

Author(s):

Jesse A. Pearce

Keyword(s):

Carbon Dioxide ◽

Milk Powder ◽

Sorption Rate ◽

High Fat ◽

Time Intervals ◽

Sorption Behaviour ◽

Factors Affecting ◽

Whole Milk ◽

Identical Manner ◽

Whole Milk Powder

Sorption of carbon dioxide by milk powder in a closed system at 35 °C. and at approximately 74 cm. of mercury was observed to be greater than 0.4 cc. per gm. after 150 hr., while only 0.012 cc. of nitrogen was absorbed per gm. after 70 hr. The initial sorption of carbon dioxide varied with time according to the equation:[Formula: see text]where s is 100 times the amount sorbed in cc. per gm. at any time, t (min.), and k and m are constants peculiar to the system under investigation. The logarithmic form of this equation was used. Powders with 26, 28, and 30% fat did not differ in behaviour, but sorption curves for powders with only 1% fat had lower [Formula: see text] values and lower [Formula: see text] values than the curves for the high fat levels. Powders with 1% fat sorbed carbon dioxide in an identical manner when exposed to either 100% carbon dioxide or a mixture of 20% carbon dioxide and 80% nitrogen. For whole milk powder, dilution to 80% nitrogen content was effective in reducing the initial sorption rate of carbon dioxide. Great variation was observed in the sorption behaviour of powders from different plants and in powders produced at different time intervals in the same plant. Temperature differences within the range 25° to 40 °C. had no effect on sorption. Palatability and [Formula: see text] correlated to the extent of r =.61.

Download Full-text