THE EFFECTS OF PROCESSING AND STORAGE OF DAIRY PRODUCTS ON CHLORINATED INSECTICIDE RESIDUE1, 2

1964 ◽  
Vol 27 (9) ◽  
pp. 264-267 ◽  
Author(s):  
B. E. Langlois ◽  
B. J. Liska ◽  
D. L. Hill

Summary The effects of processing and storage of butter, ice cream, Swiss-type cheese, condensed milk, and dry whole milk powder from milk containing DDT, lindane, and DDT and lindane in combination were studied. The only change in structure occurred to DDT and lindane during drying of the milk into powder. Lindane suppressed the amount of DDT residue in milk when both insecticides were fed together. In general, the finished products other than dry whole milk contained the same amount of insecticide as the raw milk when expressed on a fat basis.

1965 ◽  
Vol 28 (1) ◽  
pp. 9-11 ◽  
Author(s):  
B. E. Langlois ◽  
B. J. Liska ◽  
D. L. Hill

Summary The effects of processing and storage of butter, ice cream, Swiss-type cheese, condensed milk, and dry whole milk powder manufactured from milk containing dieldrin, endrin, heptachlor, and dieldrin and heptachlor in combination were studied. There was loss of heptachlor epoxide and dieldrin during condensing and loss of all insecticides studied during spray and drum drying. Butter and cheese in most cases contained less insecticide than the raw milk on a fat basis, because some insecticide separated into the skimmilk and whey. The rest of the finished products contained essentially the same amount of residue as the raw milk when expressed on a fat basis.


1997 ◽  
Vol 62 (2) ◽  
pp. 331-337 ◽  
Author(s):  
S. MC CLUSKEY ◽  
J.F. CONNOLLY ◽  
R. DEVERY ◽  
B. O'BRIEN ◽  
J. KELLY ◽  
...  

2018 ◽  
Vol 261 ◽  
pp. 149-156 ◽  
Author(s):  
Fatemeh Mahmoodani ◽  
Conrad O. Perera ◽  
Grant Abernethy ◽  
Bruno Fedrizzi ◽  
Hong Chen

2016 ◽  
Vol 17 (2) ◽  
pp. 157
Author(s):  
Biatna Dulbert Tampubolon ◽  
Utari Ayuningtyas ◽  
Ajun Tri Setyoko

<p>Abstrak<br />Produk susu bubuk dan susu kental manis merupakan produk turunan susu, yang banyak dikonsumsi khususnya balita. Kementerian Perindustrian berencana memberlakukan wajib SNI 01-2970-2006, Susu bubuk dan SNI 01-2971-1998, Susu kental manis dalam regulasi teknis pada tahun 2013-2014 untuk melindungi masyarakat dari masalah keamanan pangan dan kesehatan. Sedangkan tujuan dari penelitian ini adalah untuk menganalisa kesiapan pemberlakuan wajib SNI susu bubuk dan susu kental manis dari aspek ketersediaan standar, perdagangan produk (ekspor-impor), infrastruktur penilaian kesesuaian dan efisiensi produksi produk. Diperoleh hasil bahwa ketersediaan standar masih kurang, industri pengolahan susu baik susu bubuk dan susu kental manis masih besar ketergantungan terhadap bahan baku susu impor (perdagangan masih negatif) dan infrastruktur masih kurang memadai sehingga efisiensi masih rendah. Program pengembangan standar nasional untuk produk susu perlu ditingkatkan dan dilengkapi untuk meningkatkan kualitas produk olahan susu dengan mengadopsi dari standar internasional atau standar nasional negara lain dan harus mempertimbangkan kondisi dan kebutuhan masyarakat di Indonesia. Pengembangan lembaga penilaian kesesuaian perlu disesuaikan dengan arah kebijakan pemerintah diselaraskan dengan daerah pengembangan sentra susu dan industri dalam menunjang penerapan pemberlakuan wajib SNI susu bubuk dan susu kental manis di Indonesia.<br />Kata Kunci: susu bubuk, susu kental manis, Standar Nasional Indonesia (SNI).</p><p><br />Abstract<br />Powder Milk and condensed milk are derivative products, which are widely consume, especially by toddlers. Ministry of industry has plans to impose mandatory SNI 01-2970-2006, Powder Milk and SNI 01-2971-1998, Sweetened condensed milk in Technical Regulations 2013-2014 to protect the public from food safety and health issues. The purpose of this study is to analyze the readiness of implementation of mandatory SNI powder milk and condensed milk from availability of related standards, import-export trade, conformity assessment infrastructure and the efficiency of production. The results obtained indicate that the availability of related standards are deficient, dairy processing industries (for powder milk and sweetened condensed milk) have great dependency on imports of raw milk (negative trading), and the infrastructure is inadequate; as a result the efficiency is low. Development program of national standards for dairy products needs to be improved and equipped to improve the quality of dairy products by adopting international standards or national standards of other countries and should take into consideration the conditions and market needs in Indonesia. Development of conformity assessment bodies need to be adapted to the direction of government policy, is aligned with regional development centers and industrial milk in supporting the implementation of the implementation of mandatory SNI milk powder and SNI sweetened condensed milk in Indonesia.<br />Keywords: milk powder, condensed milk, National Indonesian Standard (SNI).</p>


2021 ◽  
Vol 67 (No. 9) ◽  
pp. 373-381
Author(s):  
Aneta Bełdycka-Bórawska ◽  
Piotr Bórawski ◽  
Marta Guth ◽  
Andrzej Parzonko ◽  
Tomasz Rokicki ◽  
...  

This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted to measure the relationships between the prices. We used the augmented Dickey-Fuller (ADF) test and generalised autoregressive conditional heteroscedasticity (GARCH) model to measure the stationarity and changes in dairy product prices in the EU. At the EU level, we checked the changes in prices of butter, skim milk powder, whole milk powder, Cheddar, Edam, Gouda, Emmental and whey powder. Our analysis confirmed that the butter, skim milk powder, whole milk powder, Cheddar, Edam and Gouda processes depend on previous values. The biggest price changes were observed in whey powder (34.12%), butter (24.46%) and skim milk powder (21.78%).


2004 ◽  
Vol 10 (6) ◽  
pp. 415-420 ◽  
Author(s):  
L. M. Negri ◽  
M. S. Chavez ◽  
M. A. Taverna ◽  
A. L. Cuatrin ◽  
A. C. Rubiolo

The aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month from a local factory from April 2000 to April 2001. Silo raw milk heat coagulation time (HCT), urea and lactose concentrations were found to contribute to milk powder HCT statistical model (R2 = 0.72). High HCT values during summer and low ones during spring were detected for both SRM and WMP samples. Heat coagulation time values of SRM were always higher than those measured in their powders, due to the effects of processing conditions on heat stability


Author(s):  
Carlos Augusto Fernandes de Oliveira ◽  
Lucinéia Mestieri ◽  
Marcos Veiga Santos ◽  
José Franchini Garcia Moreno ◽  
Aleksandrs Spers ◽  
...  

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