Journal articles: 'Dried milk. Milk'

1

SAITO, ZEN'ICHI. "Dried milk." Kagaku To Seibutsu 24, no. 10 (1986): 666–68. http://dx.doi.org/10.1271/kagakutoseibutsu1962.24.666.

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Kim, Song-Hee, Yoon-Hyuk Chang, and Hae-Soo Kwak. "Physicochemical Properties of Reconstituted Milk Made from Freeze-dried Milk Powder or Spray-dried Milk Powder." Korean Journal for Food Science of Animal Resources 30, no. 1 (February 28, 2010): 28–35. http://dx.doi.org/10.5851/kosfa.2010.30.1.28.

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KELLY, P. M. "Dried milk protein products." International Journal of Dairy Technology 39, no. 3 (July 1986): 81–85. http://dx.doi.org/10.1111/j.1471-0307.1986.tb02376.x.

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Rawat, Kritika, Anju Kumari, Rakesh Kumar, and Parti bha. "Spray Dried Fermented Milk Products." International Journal of Current Microbiology and Applied Sciences 9, no. 7 (July 10, 2020): 1293–99. http://dx.doi.org/10.20546/ijcmas.2020.907.148.

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BEDDOWS, C. G., and V. N. WADE. "Dried milk powder containing fluoride." International Journal of Food Science & Technology 17, no. 5 (June 28, 2007): 579–88. http://dx.doi.org/10.1111/j.1365-2621.1982.tb00217.x.

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S. HAFEZ, RAGAA, and H. F. AHMED. "CLOSTRIDIUM PERFRINGENS IN DRIED MILK." Assiut Veterinary Medical Journal 21.1, no. 41 (January 1, 1989): 108–12. http://dx.doi.org/10.21608/avmj.1989.188218.

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Vafin, Ramil, Iskra Radaeva, Alexandr Kruchinin, Elena Illarionova, Alana Bigaeva, Svetlana Turovskaya, Georgy Belozerov, Khamid Gilmanov, and Elena Yurova. "κ-casein polymorphism effect on technological properties of dried milk." Foods and Raw Materials 9, no. 1 (April 20, 2021): 95–105. http://dx.doi.org/10.21603/2308-4057-2021-1-95-105.

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Introduction. Numerous molecular genetic studies have revealed a correlation between the polymorphism of milk protein genes and the technological properties of milk raw materials. DNA analysis, in particular, initiated research into the influence of allelic variants of κ-casein (CSN3) on thermal stability and cheese suitability of milk. This gives relevance to our study that compares the results of genotypic identification of lactating cows by the κ-casein gene, using raw and processed milk samples. Study objects and methods. Our study used raw and reconstituted milk samples from first-calf cows of the black motley breed with the AA and BB genotypes of the κ-casein gene. The samples were analyzed by standardized and generally accepted chemical engineering methods, as well as by capillary electrophoresis and PCR-RFLP analysis. Results and discussion. We compared the results of tests on thermal stability and cheese suitability of raw and reconstituted milk samples from cows with the AA and BB genotypes of the κ-casein gene. We tried out an integrated approach to monitoring milk raw materials based on the most relevant technological criteria and correlating the data with the associated CSN3 gene identification parameters. The PCR-RFLP analysis revealed reproducible results for both raw and dried milk samples in relation to the genotypical identification by the A- and B- allelic variants of the CSN3 gene. The tests showed higher thermal stability in the reconstituted milk from the BB genotype cow and better cheese suitability in the AA genotype sample. Conclusion. We developed a system for evaluating milk raw materials based on the most important technological parameters in combination with their genotypic characteristics. Our research procedure can unify the accumulation of experimental data and contribute to the formation of bioinformatics algorithms. This approach can be used in mathematical modeling of criteria to evaluate the compliance of the technological properties of milk with the recommended indicators.

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JEONG, DONG K., and JOSEPH F. FRANK. "Growth of Psychrotrophic Bacteria in Solids Fortified Skim Milk." Journal of Food Protection 51, no. 8 (August 1, 1988): 643–47. http://dx.doi.org/10.4315/0362-028x-51.8.643.

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The effect of fortifying skim milk with non-fat dried milk on growth and proteolysis of psychrotrophic bacteria was determined. Raw skim milk of 8.7% total solids was fortified to 10% and 12% total solids and pasteurized. Growth rates of proteolytic psychrotrophic bacteria were determined in these milks during incubation at 4°C. Proteolysis was determined by measuring the concentration of free amino groups throughout the incubation period. Seven of nine psychrotrophic isolates grew to greater numbers in the fortified milks during the early log phase of growth than they did in the unfortified milks. Growth stimulation was slight in most cases, however, one isolate exhibited a ten-fold increase in numbers when growing in the 10% solids fortified milk. The greatest increases in growth were observed when comparing unfortified milk to milk at 10% solids. Early log phase growth in 12% solids milk was often less than in 10% solids milk but still greater than in unfortified milk. All isolates exhibited increased proteolysis in the fortified milks within 48 h of incubation. These results indicate that increasing the solids content of skim milk with non-fat milk powder produces a microbiological growth medium more suitable for growth and protease production for selected psychrotrophic bacteria.

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Richardson, Russell K. "Determination of Fat in Dairy Products Using Pressurized Solvent Extraction." Journal of AOAC INTERNATIONAL 84, no. 5 (September 1, 2001): 1522–33. http://dx.doi.org/10.1093/jaoac/84.5.1522.

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Abstract Gravimetric fat data were obtained for a wide range of dairy products with fat contents ranging from 0.5 to 83% using pressurized solvent extraction at elevated temperatures and pressure (80–120°C; 10.3 MPa). Extraction performance was sensitive to solvent composition, temperature, and sample matrix. By optimizing solvent mixtures, sample–solvent contact times of 8–10 min were sufficient for high recoveries from all products tested. The most successful solvents with regard to speed of extraction, selectivity, and recovery (average recovery, %) were various mixtures of hexane (or petroleum ether)–dichloromethane–methanol for dried cream (99.8%), dried whole milk (99.6%), dried buttermilk (98.2%), dried skim milk (97.0%), dried whey protein concentrate (97.5%), casein (95.0%), and caseinate (102.1%); petroleum ether–acetone–ethanol or petroleum ether–acetone–isopropanol for cheddar-type cheese (99.4%); petroleum ether–acetone for butter (99.9%); petroleum ether–acetone–isopropanol for cream (100.3%); and petroleum ether–isopropanol for liquid milks (99.0%). Relative standard deviations for repeatability were obtained for dried whole milk (0.2%), dried whey protein concentrate (0.7%), cheese (0.3%), butter (0.1%), and ultraheat treated (UHT) milk (0.7%). Solvent removal and drying of extracts with a heated block evaporator saved time compared with conventional drying ovens. Estimated savings in labor (50–75%) and solvents (80%) were substantial compared with the manual Mojonnier methods.

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AGUILAR, CARLOS A., RUTH HOLLENDER, and GREGORY R. ZIEGLER. "Sensory Characteristics of Milk Chocolate with Lactose from Spray-Dried Milk Powder." Journal of Food Science 59, no. 6 (November 1994): 1239–43. http://dx.doi.org/10.1111/j.1365-2621.1994.tb14685.x.

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Pugliese, Alessandro, Maria Paciulli, Emma Chiavaro, and Germano Mucchetti. "Application of differential scanning calorimetry to freeze-dried milk and milk fractions." Journal of Thermal Analysis and Calorimetry 137, no. 2 (December 14, 2018): 703–9. http://dx.doi.org/10.1007/s10973-018-7971-7.

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AI-Abri, A. S., C. D. Lu, R. J. Early, A. Srikandakumar, O. Mahgoub, A. Ritche, and K. Annamalai. "Performance of Lactating Dairy Cows Fed Dried Sardines." Journal of Agricultural and Marine Sciences [JAMS] 4, no. 1 (January 1, 1999): 35. http://dx.doi.org/10.24200/jams.vol4iss1pp35-42.

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To utilize locally available feed resources with livestock production in hot climates, dried sardines were incorporated into diets for lactating dairy cows. Fourteen Holstein and 13 Australian Milk Zebu multiparous cows were used in a 70-day continuous feeding experiment. lsonitrogenous and isoenergetic diets containing either soybean meal or dried sardines (supplied 40% of dietary crude protein) were fed ad - libitum. Comparisons between diets were made during the 7-week experimental period. The experiment was conducted as a 2 x 2 factorial arrangement of treatment, with diet and breed as main factors. Ruminal pH, ammonia N, total and individual volatile fatty acids concentrations were not altered by the feeding of dried sardines. Intakes of dry matter, energy, crude protein, and acid detergent fiber were lower (P<0.05) in both breeds of cows fed dried sardines. Intakes of ether extract and ash were higher (P<0.05) in cows fed dried sardines. Although it was not statistically significant, milk production was higher (P>0.05) in Holstein cows fed dried sardines than those fed the control diet (16.2 vs 15.1 kg/d). Feeding of dried sardines did not affect milk composition and compositional yields. Milk production was higher (P<0.01) in Holstein than Australian Milk Zebu cows. Effect of diet and breed interaction on milk production was significant (P<0.01 ). Potential of feeding marine proteins may be higher for higher milk producers (Holstein) than lower producers (Australian Milk Zebu). Reproduction parameters, body condition scores, and heat-stress associated parameters were not affected by the feeding of dried sardines. This study suggests that dried sardines could be incorporated into diets of lactating dairy cows without affecting milk production.

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El, S. N., and A. Kavas. "Available Lysine in Dried Milk After Processing." International Journal of Food Sciences and Nutrition 48, no. 2 (January 1997): 109–11. http://dx.doi.org/10.3109/09637489709006969.

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14

Tamime, A. Y., and T. P. O'Connor. "Kishk—A dried fermented milk/cereal mixture." International Dairy Journal 5, no. 2 (January 1995): 109–28. http://dx.doi.org/10.1016/0958-6946(95)92205-i.

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Ronimus, Ron S., Andreas Rueckert, and Hugh W. Morgan. "Survival of thermophilic spore-forming bacteria in a 90+ year old milk powder from Ernest Shackelton's Cape Royds Hut in Antarctica." Journal of Dairy Research 73, no. 2 (March 28, 2006): 235–43. http://dx.doi.org/10.1017/s0022029906001749.

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Milk powder taken to Antarctica on Shackelton's British Antarctic Expedition in 1907 was produced in New Zealand by a roller drying process in the first factory in the world dedicated to this process. Thermophilic bacilli are the dominant contaminants of modern spray-dried milk powders and the 1907 milk powder allows a comparison to be made of contaminating strains in roller-dried and spray-dried powders. Samples of milk powder obtained from Shackelton's Hut at Cape Royds had low levels of thermophilic contamination (<500 cfu ml−1) but the two dominant strains (Bacillus licheniformis strain F and Bacillus subtilis) were typical of those found in spray-dried powders. Soil samples from the floor of the hut also contained these strains, whereas soils distant from the hut did not. Differences in the RAPD profiles of isolates from the milk powder and the soils suggest that contamination of the milk from the soil was unlikely. It is significant that the most commonly encountered contaminant strain in modern spray-dried milk (Anoxybacillus flavithermus strain C) was not detected in the 1907 sample.

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AGUILAR, CARLOS A., and GREGORY R. ZIEGLER. "Viscosity of Molten Milk Chocolate with Lactose from Spray-Dried Whole-Milk Powders." Journal of Food Science 60, no. 1 (January 1995): 120–24. http://dx.doi.org/10.1111/j.1365-2621.1995.tb05619.x.

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Shiratsuchi, Hideki, Yoshiharu Yoshimura, Mitsuya Shimoda, Katsuhiko Noda, and Yutaka Osajima. "Contributors to Sweet and Milky Odor Attributes of Spray-Dried Skim Milk Powder." Journal of Agricultural and Food Chemistry 43, no. 9 (September 1995): 2453–57. http://dx.doi.org/10.1021/jf00057a026.

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18

GALVANO, FABIO, VITTORIO GALOFARO, and GIACOMO GALVANO. "Occurrence and Stability of Aflatoxin M1 in Milk and Milk Products: A Worldwide Review." Journal of Food Protection 59, no. 10 (October 1, 1996): 1079–90. http://dx.doi.org/10.4315/0362-028x-59.10.1079.

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This paper critically reviews data from the literature since 1980 on the occurrence of aflatoxin M1 (AFM1) in human and animal milk, infant formula, dried milk, cheese, and yogurt. Furthermore the influence of storage and processing of milk and milk products on the occurrence and stability of AFM1 is reviewed. It is concluded that (i) efforts in attempting to harmonize already existing regulatory limits for AF in foods and feed should be made; (ii) further investigations should verify the influence of milk storage and processing on AFM1 occurrence to avoid uncertainty in actual practice; (iii) the occurrence of AFM1 in animal milks and milk products is widespread, although, considering the current scientific fund, contamination levels do not seem to be a serious health hazard; however, further studies should provide accurate scientific information concerning the human health hazard related to long-term exposure to subchronic AF levels; (iv) monitoring programs should be more extensive and frequent; and (v) in tropical and subtropical countries, especially in African countries, a particular attention should be used in monitoring milk and milk products other than those from cows, as well as feed. Furthermore, extensive and periodic surveys on the occurrence of AF and their metabolite in human breast milk should be performed, since a serious health hazard to mother, fetus, or infants could occur.

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Sanika, B., P. Poojitha, P. Gurumorrthi, and K. A. Athmaselvi. "Drying kinetics and quality of tray dried peanut milk residue." Food Research 5, no. 2 (February 27, 2021): 106–12. http://dx.doi.org/10.26656/fr.2017.5(2).424.

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The research was aimed to prepare muffins using groundnut milk residue. Groundnut or Peanut (Arachis hypogaea) is one of the most consumed legumes in the world. Groundnut is also a prominent source of plant-based milk. The groundnut milk was prepared by the conventional method with 1:2 ratio of water. The residue was tray-dried at different temperatures (60, 70, 80°C) to study the drying kinetics. Physical and chemical properties of optimized groundnut milk residue powder were analysed. Muffins were developed using milk residue. Quality parameters and sensory analyses were also done for the product obtained from milk residue. The results indicated that groundnut milk residue dried at 70ºC had less water absorption capacity and more water solubility index. Also, the powder retained colour when dried at 70°C. The experimental data were fitted to five mathematical models. Wang and Singh's model was found to have the best fit with R2 value of 0.9932. The increase in temperature promotes drying at a faster rate.

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DOYLE, MICHAEL P., LOUISE M. MESKE, and ELMER H. MARTH. "Survival of Listeria monocytogenes During the Manufacture and Storage of Nonfat Dry Milk." Journal of Food Protection 48, no. 9 (September 1, 1985): 740–42. http://dx.doi.org/10.4315/0362-028x-48.9.740.

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The ability of Listeria monocytogenes to survive in skim milk during spray drying and to persist in nonfat dry milk during storage was examined. Concentrated (30% solids) and unconcentrated skim milks were inoculated with ca. 105 to 106 L. monocytogenes/ml and spray dried (inlet temperature, 165 ± 2°C; outlet temperature 67 ± 2°C) to a moisture content of 3.6 to 6.4%. The nonfat dry milk was packaged in moisture-resistant film and stored at 25°C for up to 16 wk. A reduction of ca. 1 to 1.5 log10 L. monocytogenes/g occurred during the spray drying process, irrespective of whether the milk was concentrated or not before spray drying. The organism progressively died during storage at 25°C, with a >4-log10 CFU/g decrease occurring within 16 wk of storage.

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Keogh, M. Kieran, Cathriona A. Murray, and Brendan T. O’Kennedy. "Effects of ultrafiltration of whole milk on some properties of spray-dried milk powders." International Dairy Journal 13, no. 12 (January 2003): 995–1002. http://dx.doi.org/10.1016/s0958-6946(03)00123-7.

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Ataeva, Yulia G., and Alsu R. Makaeva. "Quality control of milk powder with near-infrared spectroscopy." Butlerov Communications 64, no. 12 (December 31, 2020): 18–22. http://dx.doi.org/10.37952/roi-jbc-01/20-64-12-18.

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Milk is one of the most widely consumed food products in the world and is often used in the manufacture of various food products. To reduce the cost of transportation and storage, as well as extend the shelf life of milk, it is dried. It retains most of the nutritional and organoleptic properties of liquid milk. Currently, at least 20-30% of the produced whole milk and fermented milk products are falsified. Flour, starch, chalk, lime, and even gypsum are mixed into milk powder. Classical methods of analysis of milk powder (gravimetric, titrimetric, acidic, etc.) do not allow assessing the qualitative composition of milk powder, while chromatographic and other methods require time and sample preparation. Therefore, to assess the quality of milk, methods of spectrometry in the near infrared region (NIR spectrometry) are becoming very popular. The objects of research were whole milk powder and skimmed milk powder, which were received for research at the Test Center of the FSBSI «Federal Center for Toxicology, Radiation and Biological Safety» from various manufacturers of the Russian Federation. We studied 22 samples of dried whole and skim milk using an IR spectrometer. According to the results of studies, it was found that, on average, samples of skimmed milk powder for all studied indicators corresponded to standards. In 54.5% of the samples of dried whole milk, a reduced fat content was revealed and in 81.8%, an increased content of lactose.

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Paul, T., B. A. Adejumo, I. Okosa, and C. E. Chidinma-Edeh. "Microbiological Properties of Stored Freeze Dried Cow Milk Cheese and Soy Cheese." Journal of Applied Sciences and Environmental Management 24, no. 3 (April 23, 2020): 537–42. http://dx.doi.org/10.4314/jasem.v24i3.23.

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The microbiological properties of stored freeze dried cow milk cheese and soy cheese were investigated. Cow milk cheese and soy milk cheese were prepared using appropriate standard procedures. The microbial qualities of the stored freeze dried samples were determined using standard methods as prescribed by Compendium of Methods for the Microbiological Examination of Foods and Bacteriological Analytical Manual. Data obtained were analyzed statistically to determine the effect of the packaging materials and storage duration on the microbial qualities of freeze dried cheese samples. Result of the microbial composition for the fresh cow milk and soy cheese for bacterial and fungi count are 3.00x103±0.01, 2.54x106±0.05 and 2.76x103±0.02, 2.60x106±0.10 while the result for the freeze dried cow milk and soy cheese before storage are 2.72x103±0.02, 2.35x106±0.30 and 2.54x103±0.03, 2.38x106±0.50. This indicates that all the packaging material types used have the ability to minimize the microbial growth of stored freeze dried cheese. Polythene film is recommended to be more suitable in terms of cost, availability, compactibility and weight. Keywords: cheese, freeze drying, microbial qualities, packaging materials.

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EL-DAIROUTY, KAMEL RAOUF. "Staphylococcal Intoxication Traced to Non-Fat Dried Milk." Journal of Food Protection 52, no. 12 (December 1, 1989): 901–2. http://dx.doi.org/10.4315/0362-028x-52.12.901.

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A series of food poisoning outbreaks, due to the consumption of imported non-fat dried milk (NDM), occurred in Egypt during 1986. Bacteriological examination was carried out on two samples of the remaining NDM for the outbreaks, and 90 samples of the imported NDM, represented nine code numbers. All of the samples tested were free of coagulase positive staphylococci, Salmonella, Shigella, Bacillus cereus, Clostridium perfringens, and Escherichia coli, and the viable bacterial counts ranged from 7.9 × 102 to 5.0 × 104 cells/g. However, staphylococcal enterotoxins B & A (1.5 & 0.125 μg/100 samples, respectively) were detected in the NDM samples remaining from the outbreaks. At the same time, out of 27 representative samples of NDM, three samples, with the same code number, contained staphylococcal enterotoxin B (1.25 μg/100 g), and one of those three samples contained staphylococcal enterotoxin A (0.125 μg/100 g).

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Kim Tran, Qui, Hitoshi Takamura, and Makoto Kito. "Dried Soy Milk with Low Content ofn-Hexanal." Bioscience, Biotechnology, and Biochemistry 56, no. 3 (January 1992): 519–20. http://dx.doi.org/10.1271/bbb.56.519.

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26

Franzen, Kathryn, Rakesh K. Singh, and Martin R. Okos. "Kinetics of nonenzymatic browning in dried skim milk." Journal of Food Engineering 11, no. 3 (January 1990): 225–39. http://dx.doi.org/10.1016/0260-8774(90)90029-8.

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Yazdanpanah, Nima, and Tim A. G. Langrish. "Egg-shell like structure in dried milk powders." Food Research International 44, no. 1 (January 2011): 39–45. http://dx.doi.org/10.1016/j.foodres.2010.11.019.

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CHOPIN, A., S. MALCOLM, G. JARVIS, H. ASPERGER, H. J. BECKERS, A. M. BERTONA, C. COMINAZZINI, et al. "ICMSF Methods Studies. XV. Comparison of Four Media and Methods for Enumerating Staphylococcus aureus in Powdered Milk." Journal of Food Protection 48, no. 1 (January 1, 1985): 21–27. http://dx.doi.org/10.4315/0362-028x-48.1.21.

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Four media were examined for their usefulness in enumerating Staphylococcus aureus inoculated (a) into milk that was then dried or (b) directly into dried milk powder. In all, seven strains of S. aureus were inoculated individually into each preparation and were enumerated after two periods of storage (18 to 19 d and 60 to 61 d). Fourteen laboratories from twelve countries participated in the comparison which found that direct plating on agar medium in 14-cm petri dishes may be as useful as enrichment followed by streaking. Plating on Baird-Parker medium or on Hauschild pork plasma fibrinogen medium and a MPN method using Giolitti and Cantoni's broth with Tween 80 were equally sensitive for enumerating S. aureus in dried milk powder. The use of Hauschild medium may eliminate the need for supplementary tests to confirm colonies as S. aureus, but in some cases was found to fail in some laboratories. Giolitti and Cantoni's broth without Tween 80 generally was less useful than the three other media for enumerating S. aureus. S. aureus inoculated into milk that was then dried survived longer than when inoculated into dried milk.

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Numpaque, Marlon, Tuba Şanlı, and Elif Ayse Anli. "Diversity of Milks Other Than Cow, Sheep, Goat and Buffalo: In Terms of Nutrition and Technological Use." Turkish Journal of Agriculture - Food Science and Technology 7, no. 12 (December 13, 2019): 2047. http://dx.doi.org/10.24925/turjaf.v7i12.2047-2053.2623.

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The first introduction of human being with milk begins with human milk during infancy, continues with very commonly with cow’s milk and may be with other milk types during lifetime. Cow breeding and utilizing its milk in nutrition is widespread in the world. There are particular species common to their area such as donkey, camel, mare, yak and llama have an important share in milk production in the world. Donkey milk has higher serum protein and lower casein content being similar to human milk so regarded as a good and safer alternative for infants suffering from cow’s milk protein allergy. Mare milk is used as a therapeutic agent for the treatment of some metabolic and allergic illnesses. It is generally consumed as fermented product. Llama milk contains higher amounts of calcium and phosphorus than cow's milk. Camel milk has high vitamin and mineral content and has claimed to have medicinal proteins. Its casein micelle size is larger naturally and it has lower amount of κ-casein these cause difficulties in cheese making and affect curd quality. Reindeer milk is an energy dense food with its high fat and high protein content when compared to cow’s milk. Its high protein content could make it suitable for protein supplementation. Its low lactose content makes its consumption possible by lactose intolerance patients. Yak is richer in almost all main nutritional components when compared with cow’s milk. It can be used in cheese, butter making and dried milk products. The objective of this review was to represent the composition of different animal species’ milks; other than cow, buffalo, sheep and goat, their importance in nutrition and technological use.

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MUIR, D. D., J. ABBOT, and A. W. M. SWEETSUR. "Changes in the heat stability of milk protein during the manufacture of dried skim-milk." International Journal of Food Science & Technology 13, no. 1 (June 28, 2007): 45–53. http://dx.doi.org/10.1111/j.1365-2621.1978.tb00775.x.

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Almohmadi, Wafa, and Jonathan Allen. "The Effect of In Vitro-digestion on Mammalian Milks' Insulin and IGF-1." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 369. http://dx.doi.org/10.1093/cdn/nzaa045_002.

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Abstract Objectives This study investigated the impact of in vitro-digestion and spray-dry processing on insulin concentration and insulin growth factor-1 (IGF-1) in milk from several species. Diabetes is a growing health problem in the U.S. and worldwide, predicted to affect 642 million people by 2040. To date, insulin therapy is considered to be the best treatment due to its low side effects. However, insulin treatment in type-2 diabetes can lead to insulin resistance. Natural alternatives are used to treat diabetes in many regions of the world, and mechanisms of action need investigating. Literature shows that daily camel milk consumption led to a decrease in insulin dose in patients with type 1 diabetes and can improve glucose control in type-2 diabetes. The presence of bioactive insulin has been hypothesized as a mechanism for this effect. Methods Human Insulin and Bovine IGF-1 immunoactivity were measured in milk from Human, Bovine, Goat, and Camel and spray dried milk from goat and camel by ELISA (RayBioTech) with microplate reader. Raw and pasteurized samples subjected to in vitro digestion were also measured. Results Raw goat and camel milk showed insulin immunoreactivity with approximately 31, and 20 µIU/mL, respectively. Spray-dried goat and camel milk from different animals showed insulin immunoreactivity of approximately 26, and 20 µIU/mL, respectively. Insulin immunoactivity in bovine and human milk was 16 and 20 µIU/mL. In vitro digestion did not decrease insulin levels in either goat or camel milk, but significantly reduced human and bovine milk insulin immunoactivity. Bovine IGF1 did not cross react with this anti-human insulin antibody. IGF-1 immunoactivity was present in goat milk at very low concentration but not detected in other samples. Conclusions Goat and camel milk (fresh and spray dried) had high insulin concentrations. There was no impact of in vitro-digestion and spray dried processing on insulin levels. IGF-1 was only present in raw goat milk. IGF-1 was not detected in camel milk samples suggesting that the antidiabetic effects of camel milk is due to its insulin concentration and the ability of the insulin to survive gastric and intestinal digestion, as well as pasteurization. Funding Sources NIFA; NCSU.

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Cummings, Joanna, Aloura Linfesty, and Diane Stadler. "Energy and Nutrient Concentrations of Water Buffalo Milk and Liquid and Dried Whey: Potential Dietary Supplement to Address Malnutrition in Lao PDR." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 746. http://dx.doi.org/10.1093/cdn/nzaa052_015.

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Abstract Objectives In Lao PDR, 33.5% of children <5 years are stunted, 26% are underweight and 8% are severely wasted. Nutritional rehabilitation of malnourished children often requires dietary protein (PRO) and energy supplementation. Water buffalo (WB) native to SE Asia produce milk with more fat and PRO than dairy cow (DC) milk. Although WB milk is not typically consumed in Lao, it is used to make cheese. Whey, a byproduct of cheese production and a source of PRO and energy, is currently discarded in Lao. We analyzed and compared energy and macronutrient concentrations of WB milk and liquid and dried acid whey to DC milk and acid whey data in the 2020 USDA nutrient database to determine potential as a locally-sourced protein supplement. Methods WB milk and whey samples were obtained from the Lao Buffalo Dairy in Lao PDR. Nutrient analysis was performed by Mahidol University, Bangkok, Thailand. Crude PRO and fat concentrations were measured by Kjeldahl and Soxtec™ technology, respectively; and carbohydrate (CHO) and energy concentrations were calculated by weight-difference and standard equations. Results WB milk contained 4.5 ± 0.0 g PRO, 7.6 ± 0.3 g fat, 5.2 ± 0.3 g CHO and 107 ± 3 kcals per 100 g milk. WB liquid acid whey contained 0.8 ± 0.3 g PRO, 0.6 ± 0.2 g fat, 5.4 ± 0.3 g CHO and 29.6 ± 2.1 kcals per 100 g whey. WB dried acid whey contained 9.4 ± 3.3 g PRO, 6.5 ± 1.8 g fat, 70 ± 4.9 g CHO and 376 ±13 kcals per 100 g dried whey. PRO (P < 0.01), fat (P < 0.01) and energy (P < 0.01) concentrations were higher in WB than DC milk. Energy (P < 0.01) and fat (P < 0.01) concentrations were higher in WB than DC liquid acid whey. Energy concentration (P < 0.01) was higher in WB than DC dried acid whey; PRO concentrations were not different (P > 0.14) but met USDA PRO powder criteria of 7 g PRO/100 g dried whey. Conclusions WB milk and liquid and dried acid whey contain sufficient amounts of PRO, fat and energy to develop a locally-sourced nutritional supplement to rehabilitate malnourished children. Funding Sources Funding for this research was supported by the OHSU Foundation, OHSU Graduate Programs in Human Nutrition, Vejdusit Foundation, and Bangkok Dusit Medical Services. WB milk and whey samples were generously donated by the Lao Water Buffalo Dairy in Luang Prabang, Lao PDR.

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Ogo, A. O., M. Kparev, E. O. O. Amali, E. E. Efiong, and G. O. Obochi. "Comparative Nutritional Assessment of Products made from Fresh and Dried Tiger Nut sold in Makurdi Metropolis." NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES 1 (March 14, 2019): 137–43. http://dx.doi.org/10.46912/napas.38.

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Tiger nut (cyperus esculentus) is taken as optional snacks mainly in its fresh form owing to poor availability of nutritional information on the composition of other forms such as the dried form. To address this gap, this study was designed to assess the nutritional composition of fresh and dried tiger nut milk by determining the proximate composition and amino acid profile using standard analytical methods. The samples were grouped into A, B, C and D representing milk and powder made fresh tiger nuts, as well as milk and powder made from dried tiger nuts respectively. Results of proximate analysis for the samples showed variation in the constituents with highest amounts of carbohydrate found in the fresh form except for the powder product from dried form, which has equivalent amount to those of fresh tiger nut. Amino acid profile generally showed reasonable amounts in all the samples with products made from fresh tiger nut having higher values, while milk and powder products of dried tiger nut contain more of the other nutrient constituents than the fresh one. These findings are key to optimizing nutritional value of tiger nut products made from different forms, thus, is helpful in guiding nutrition and dietetic advice in clinical setting to supplement other choices in resolving cases of protein energy malnutrition and other forms of malnutrition. In addition, the nutrient composition of tiger nut makes it ideal as a valuable substitute for conventional cow milk and other milk sources, which have become unaffordable to people with low economic empowerment, pariticularly among developing nations.

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Davies, O. D. "The use of whey and whey products in piglet creep rations." Proceedings of the British Society of Animal Production (1972) 1986 (March 1986): 124. http://dx.doi.org/10.1017/s0308229600016305.

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Dried skimmed milk (DSM) is a common constituent of piglet creep rations. Dried whey and whey products are however increasing in popularity, mainly due to their lower cost.To compare these two milk products, twenty litters from Large White x Landrace sows, totalling 188 piglets, were offered one of two creep rations.

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Al-Ruqaie, Ibrahim M., Hamza M. El-Nakhal, and Ahmed N. Wahdan. "Improvement in the quality of the dried fermented milk product, oggtt." Journal of Dairy Research 54, no. 3 (August 1987): 429–35. http://dx.doi.org/10.1017/s0022029900025619.

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SummaryOggtt is a dried fermented milk product made and marketed primitively under uncontrolled conditions in the Arabian peninsula. By applying controlled conditions for production, the keeping quality of oggtt was greatly improved. The two types (cooked and salted) were produced from fresh pasteurized goats' or cows' milk or from skim milk powder. Oggtts flavoured with chocolate, date, mint or different fruits were also produced. Chemical composition and organoleptic properties of the final products were evaluated. Taste panel results indicated that the plain products, including those made from reconstituted milk, were acceptable, but flavoured oggtts, with the exception of date flavour, were not popular.

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Lutfullah, Ghosia, Abid Ali Khan, Azra Yasmeen Amjad, and Sajida Perveen. "Comparative Study of Heavy Metals in Dried and Fluid Milk in Peshawar by Atomic Absorption Spectrophotometry." Scientific World Journal 2014 (2014): 1–5. http://dx.doi.org/10.1155/2014/715845.

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Various essential and toxic heavy metals (Ca, Mg, Cu, Zn, Fe, Mn, Pb, Cd, Cr, and Ni) contents in various types of dried (infant formulaandpowdered) and fluid (freshandprocessed) cow milk were assessed by atomic absorption spectrophotometry. The milk samples were collected from local markets of different parts of Peshawar city, Pakistan. Heavy metal concentrations varied significantly depending upon the type of milk. The heavy metal concentrations in most of the samples were within normal and permissible ranges. It was observed that the samples contained considerable amounts of calcium, while magnesium levels were well above the required levels. The results also revealed that copper levels were slightly lower than the permissible limits. The concentration of zinc in dried milk samples was greater than the values for the liquid milk types. Infant milk formulae had higher iron levels as compared to other milk samples because of the added constituents. Significant differences were observed in the mean values of manganese and cadmium in different types of milk. The toxic metals were within the acceptable limits and did not show significant levels leading to toxicity.

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Oussaief, Olfa. "Physicochemical and antioxidant properties of freeze-dried dromedary skim colostrum and milk powder." Mljekarstvo 71, no. 1 (December 14, 2020): 69–78. http://dx.doi.org/10.15567/mljekarstvo.2021.0107.

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This study aimed to determine the physicochemical properties and antioxidant activities of dromedary skim colostrum and milk powder produced by freeze-drying. Results of the study showed that skim colostrum powder possessed higher protein content compared to milk powder whereas this latter had greater lactose and ash content. The analysis of mineral content revealed that calcium and magnesium levels were higher in skim colostrum powder while the iron level did not differ significantly between skim colostrum and milk powder. The measurements of colour characteristics indicated that dromedary skim colostrum powder was redder, but less yellow and white than dromedary skim milk powder. Further, dromedary skim milk powder had higher bulk density and tapped bulk density. Protein solubility of skim colostrum powder exceeded that of skim milk powder over a wide range of pH (3-8). The antioxidant activities were evaluated using various in vitro tests, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, ferric reducing power assay and ferrous chelating activity. Both dromedary skim colostrum and milk powder exhibited antioxidant activities in a dose dependent manner. DPPH and ABTS radical scavenging activities were almost similar for skim colostrum and milk powder whereas ferric reducing power and ferrous chelating activity were more pronounced in dromedary skim colostrum powder whatever the concentration tested. Hence, freeze-drying process could be used as an effective tool for producing powder from dromedary skim colostrum and milk with nutritional and antioxidant properties.

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Furse, Samuel, and Albert Koulman. "Lipid extraction from dried blood spots and dried milk spots for untargeted high throughput lipidomics." Molecular Omics 16, no. 6 (2020): 563–72. http://dx.doi.org/10.1039/d0mo00102c.

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Holsinger, V. H., A. J. McAloon, C. I. Onwulata, and P. W. Smith. "A Cost Analysis of Encapsulated Spray-Dried Milk Fat." Journal of Dairy Science 83, no. 10 (October 2000): 2361–65. http://dx.doi.org/10.3168/jds.s0022-0302(00)75124-1.

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Al-Ashmawy, Maha, A., Marwa Khalefa, and I. M. Aman. "MYCOTOXIGENIC FUNGAL CONTAMINANT OF PROCESSED CHEESE AND DRIED MILK." Kafrelsheikh Veterinary Medical Journal 5, no. 1 (April 1, 2007): 122–34. http://dx.doi.org/10.21608/kvmj.2007.115865.

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Perrone, Ítalo Tuler, Isis Rodrigues Toledo Renhe, Danielle Braga Chelini Pereira, Paulo Henrique Fonseca da Silva, and Antônio Fernandes de Carvalho. "Sorption isothermes and physicochemical characterization of dried milk products." Revista do Instituto de Laticínios Cândido Tostes 68, no. 395 (2013): 33–38. http://dx.doi.org/10.5935/2238-6416.20130046.

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PISECKY, J. "Technological advances in the production of spray dried milk." International Journal of Dairy Technology 38, no. 2 (April 1985): 60–64. http://dx.doi.org/10.1111/j.1471-0307.1985.tb00550.x.

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Kher, Ashwini, Punsandani Udabage, Ian McKinnon, Don McNaughton, and Mary Ann Augustin. "FTIR investigation of spray-dried milk protein concentrate powders." Vibrational Spectroscopy 44, no. 2 (July 2007): 375–81. http://dx.doi.org/10.1016/j.vibspec.2007.03.006.

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Shiratsuchi, Hideki, Mitsuya Shimoda, Kazuhiro Imayoshi, Katsuhiko Noda, and Yutaka Osajima. "Volatile Flavor Compounds in Spray-Dried Skim Milk Powder." Journal of Agricultural and Food Chemistry 42, no. 4 (April 1994): 984–88. http://dx.doi.org/10.1021/jf00040a028.

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Shiratsuchi, Hideki, Mitsuya Shimoda, Kazuhiro Imayoshi, Katsuhiko Noda, and Yutaka Osajima. "Off-Flavor Compounds in Spray-Dried Skim Milk Powder." Journal of Agricultural and Food Chemistry 42, no. 6 (June 1994): 1323–27. http://dx.doi.org/10.1021/jf00042a014.

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Troyano, Esperanza, Agustin Olano, and Isabel Martinez-Castro. "Changes in free monosaccharides during storage of dried milk." Journal of Agricultural and Food Chemistry 42, no. 7 (July 1994): 1543–45. http://dx.doi.org/10.1021/jf00043a028.

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Malik, Shahana, Susan E. Duncan, J. Russell Bishop, and Larry T. Taylor. "Extraction and Detection of Sulfamethazine in Spray-Dried Milk." Journal of Dairy Science 77, no. 2 (February 1994): 418–25. http://dx.doi.org/10.3168/jds.s0022-0302(94)76968-x.

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Pugliese, Alessandro, Giovanni Cabassi, Emma Chiavaro, Maria Paciulli, Eleonora Carini, and Germano Mucchetti. "Physical characterization of whole and skim dried milk powders." Journal of Food Science and Technology 54, no. 11 (September 13, 2017): 3433–42. http://dx.doi.org/10.1007/s13197-017-2795-1.

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Becker, Heinz, Gabriele Schaller, Wolfgang von Wiese, and Gerhard Terplan. "Bacillus cereus in infant foods and dried milk products." International Journal of Food Microbiology 23, no. 1 (September 1994): 1–15. http://dx.doi.org/10.1016/0168-1605(94)90218-6.

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Belibasakis, N. G., and D. Tsirgogianni. "Effects of dried citrus pulp on milk yield, milk composition and blood components of dairy cows." Animal Feed Science and Technology 60, no. 1-2 (July 1996): 87–92. http://dx.doi.org/10.1016/0377-8401(95)00927-2.

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Journal articles on the topic 'Dried milk. Milk'

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