Determination of Chloride in Infant Formula and Adult/Pediatric Nutritional Formula by Potentiometric Titration: Single-Laboratory Validation, First Action 2015.07

2016 ◽  
Vol 99 (1) ◽  
pp. 198-203
Author(s):  
Wu Bolong ◽  
Zhang Fengxia ◽  
Ma Xiaoning ◽  
Zhou Fengjuan ◽  
Sharon L Brunelle
Keyword(s):  
Infant Formula ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Method Performance ◽  
Performance Requirement ◽  
Whole Milk ◽  
Nist Standard Reference Material ◽  
Whole Milk Powder

Abstract A potentiometric method for determination of chloride was validated against AOAC Standard Method Performance Requirement (SMPR®) 2014.015. Ten AOAC Stakeholder Panel on Infant Formula and Adult Nutritionals (SPIFAN) matrixes, including National Institute of Standards and Technology (NIST) Standard Reference Material (SRM) 1849a, were tested in duplicate on 6 independent days. The repeatability (RSDr) ranged from 0.43 to 1.34%, and the intermediate reproducibility (RSDiR) ranged from 0.80 to 3.04%. All results for NIST SRM 1849a were within the range of the certified concentration (701 ± 17 mg/100 g). Recovery was demonstrated with two overspike levels, 50 and 100%, in the 10 SPIFAN matrixes. Samples were tested in duplicate on 3 different days, and all results were within the SMPR requirement of 95 to 105%. The LOQs of the method for powdered products and ready-to-feed or reconstituted products were 20 mg/100 g and 2.2 mg/100 mL, respectively. A wide analytical range from the LOQ to 99.5% chlorine content can be reached with an appropriate dilution factor, but in practice, the upper analytical value observed in routine matrix testing was approximately 1080 mg/100 g in skim milk powder. This is a rapid, simple, and reliable chlorine-testing method applicable to infant formula, adult nutritionals, and ingredients used in these dairy-based products, such as skim milk powder, desalted whey powder, whey protein powder, and whole milk powder.

scholarly journals Price changes of dairy products in the European Union

2021 ◽  
Vol 67 (No. 9) ◽  
pp. 373-381
Author(s):  
Aneta Bełdycka-Bórawska ◽  
Piotr Bórawski ◽  
Marta Guth ◽  
Andrzej Parzonko ◽  
Tomasz Rokicki ◽  
...  
Keyword(s):  
European Union ◽  
Dairy Products ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
The European Union ◽  
Whey Powder ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
The Eu

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%).

Volatile N-Nitrosamines in Dried Foods

1981 ◽  
Vol 64 (5) ◽  
pp. 1238-1242
Author(s):  
Nrisinha P Sen ◽  
Stephen Seaman
Keyword(s):  
Infant Formula ◽  
Milk Powder ◽  
Skim Milk ◽  
Sulfamic Acid ◽  
Skim Milk Powder ◽  
Gas Liquid Chromatography ◽  
Liquid Chromatographic Analysis ◽  
Gasliquid Chromatography ◽  
Food Commodities ◽  
Liquid Chromatographic

Abstract An investigation was carried out to determine the levels of volatile Af-nitrosamines in several dried food commodities such as malt, instant skim milk powder, infant formula containing milk powder, instant coffee, soup and soup bases, and baby cereals. The method involves vacuum distillation of the sample from 3N KOH or 1% sulfamic acid, followed by extraction of the aqueous distillate with dichloromethane. The dichloromethane extract is then washed with an acidic buffer (to remove amines), dried over anhydrous sodium sulfate, concentrated in a Kuderna-Danish concentrator, and analyzed by gas-liquid chromatography, using a thermal energy analyzer. Detection limit is 0.1-0.5 ppb. Of the samples analyzed thus far, all malts (22 samples) and instant skim milk powders (11 samples) were positive for Af-nitrosodimethylamine (NDMA); average levels were 7.4 ppb (1.3-67.0 ppb) and 0.4 ppb (0.3-0.7 ppb), respectively. Traces of NDMA and/or JV-nitrosopyrrolidine were also detected in 3 of 20 dried soups and 5 of 10 instant coffees analyzed. Traces of NDMA and/or AT-nitrosopiperidine (NPIP) were detected in 3 of 8 powdered infant formulas. All 4 baby cereal samples were negative. The identity of NDMA in 14 samples of malt and that of NDMA and NPIP in an infant formula was confirmed by gasliquid chromatography-mass spectrometry; identity of N-nitrosamines in 3 instant coffees and 1 infant formula was independently verified by high pressure liquid chromatographic analysis.

Thermal Resistance of Listeria monocytogenes Scott A in Ultrafiltered Milk as Related to the Effect of Different Milk Components

2010 ◽  
Vol 73 (11) ◽  
pp. 2110-2115 ◽  
Author(s):  
KINGA SZLACHTA ◽  
SUSANNE E. KELLER ◽  
ARLETTE SHAZER ◽  
STUART CHIRTEL
Keyword(s):  
Listeria Monocytogenes ◽  
Thermal Resistance ◽  
Milk Fat ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Single Measure ◽  
Total Solids ◽  
Whole Milk ◽  
Milk Components

Pasteurization parameters for grade A milk are well established and set by regulation. However, as solids levels increase, an increased amount of heat is required to destroy any pathogens present. This effect is not well characterized. In this work, the effect of increased dairy solids levels on the thermal resistance of Listeria monocytogenes was examined through the use of ultrafiltered (UF) milk, reconstituted milk powder, and the milk components lactose and caseinate. From the results obtained, lactose and caseinate did not appear to affect thermal resistance. In addition, the level of milk fat, up to 10% of the total solids in UF whole milk, did not result in statistically significant changes to thermal resistance when compared with UF skim milk. Reconstituted skim milk powder at 27% total solids (D62-value = 1.16 ± 0.2 [SD] min, z = 5.7) did result in increased thermal resistance, as compared with reconstituted skim milk powder at 17.5% (D62-value = 0.86 ± 0.02 min, z = 5.57) and UF whole milk at 27% total solids (D62-value = 0.66 ± 0.07 min, z = 5.16). However, that increase appeared to be due to the increase in salt levels, not to increases in caseinate, fat, or lactose. Consequently, total solids, as a single measure, could not be used to predict increased thermal resistance of L. monocytogenes in concentrated milk.

Fluorometric Determination of Selenium in Foods

1974 ◽  
Vol 57 (2) ◽  
pp. 368-372 ◽  
Author(s):  
Milan Ihnat
Keyword(s):  
Standard Deviation ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Food Samples ◽  
Fluorometric Method ◽  
Fluorometric Determination ◽  
Relative Standard ◽  
The Mean

Abstract A fluorometric method using 2,3-diaminonaphthalene for estimating selenium has been evaluated with regard to its applicability to food samples. Charring of the sample during digestion appeared to result in losses of native and added selenium from some samples, so a modified wet digestion procedure was introduced. Digestion first in nitric acid followed by a mixture of nitric-perchloric-sulfuric acids substantially reduced the incidence of sample charring for a variety of foods. The mean apparent recovery of selenium added as selenite or selenate at 100 and 500 ng levels to 0.1 and 1.0 g corn cereal, skim milk powder, and meat and 0.1 g fish was 101.0%; the actual recovery of the same levels of selenium from standard solutions was 96.6%. For a variety of samples containing 5—750 ng native or added selenium, the standard deviation as 4.7 + 1.95 X 10-2W ng, where W = ng selenium in the sample taken for analysis. The relative standard deviation (RSD) as a function of selenium weight (ng) was 50% (10), 6.7% (100), 4.3% (200), 3.1% (400), 2.7% (600), and 2.5% (800). The detection limit (weight of selenium at which RSD = 50%) was 10 ng at a mean blank level of 25 ng.

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.

scholarly journals VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

2019 ◽  
Vol 2 (2) ◽  
pp. 54
Author(s):  
Obhioze Augustine Akpoka ◽  
T. E Obi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Whole Milk ◽  
Freeze Dried ◽  
Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

Determination of Moisture by Mid Infrared Transmission Spectroscopy

1988 ◽  
Vol 71 (5) ◽  
pp. 1024-1027 ◽  
Author(s):  
Frederick R Van De Voort ◽  
Marilou Laureano ◽  
James P Smith
Keyword(s):  
Near Infrared ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Infrared Transmission ◽  
Mid Infrared ◽  
Standard Curve ◽  
Moisture Extraction ◽  
Infrared Method

Abstract An investigation was undertaken to determine whether commercially available mid infrared filter instrumentation (i.e., Multispec MK1) could be used to determine moisture in a manner similar to the AOAC near infrared method. Using a specially designed IR scanning spectrophotometer capable of working with aqueous systems, functional sample (6.02 jtm) and reference (5.56 iim) wavelengths were determined for quantitating water-methanol mixtures, and a standard curve was derived. Skim milk powder, bread crumbs, and flour were mixed with dry methanol to extract moisture into the solvent; moisture was quantitated relative to 3 AOAC methods. The results indicated that the wavelength pair selected worked well and had the potential to determine moisture content of low moisture food products, given that appropriate moisture extraction protocols were derived. This work indicates that the capabilities of commercial filter-based mid infrared instruments could be expanded to include moisture analyses if such instruments were equipped with the appropriate interference filters to carry out this determination.

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