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Relevant bibliographies by topics / Milk powders

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Journal articles

Academic literature on the topic 'Milk powders'

Author: Grafiati

Published: 20 February 2023

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Journal articles on the topic "Milk powders"

1

Shah, Kartik, Prafulla Salunke, and Lloyd Metzger. "Effect of Storage of Skim Milk Powder, Nonfat Dry Milk and Milk Protein Concentrate on Functional Properties." Dairy 3, no. 3 (2022): 565–76. http://dx.doi.org/10.3390/dairy3030040.

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The physicochemical changes during the storage of high protein powders, such as skim milk powder (SMP), nonfat dry milk (NDM), and milk protein concentrates (MPC), can result in a variation in the functional properties of the powders. The objective of this study was to evaluate the effects of the storage of various milk powders (SMP, NDM, MPC40, and MPC70) on their functional properties. Three different lots of the powders were collected from US manufacturers and were analyzed for functional properties after 3, 9, and 15 months of storage at 25 °C. Additionally, this study also evaluated the e

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2

Van De Voort, Frederick R., Abdel Aziz Elkashef, and Jean-Simon Blais. "Interlaboratory Assessment of Dry Calibration Milk Powders for Calibrating Infrared Milk Analyzers." Journal of AOAC INTERNATIONAL 74, no. 5 (1991): 772–79. http://dx.doi.org/10.1093/jaoac/74.5.772.

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Abstract An interlaboratory study was carried out to assess the performance of preformulated, preanalyzed, dry calibration milk powders designed for calibrating infrared milk analyzers. The calibration powders can be reconstituted to produce consistent calibrations within laboratories. The powders met AOAC specifications In terms of accuracy and repeatability, and provide calibrations with performance characteristics comparable to those produced with conventional calibration milks. The reconstituted solutions were shown to be stable for up to 6 h at 40°C, and can be stored under refrigerated c

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3

Chen, X. Dong, and Richard J. Lloyd. "Some aspects of measuring the size and rate of dispersion of milk powder agglomerates using the Malvern Particle Sizer 2600c." Journal of Dairy Research 61, no. 2 (1994): 201–8. http://dx.doi.org/10.1017/s0022029900028211.

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SummaryThe Malvern Particle Sizer, which applies Fraunhofer light diffraction theory, has recently become popular for measuring particle size distributions in dried milk and other powders. The size distribution is obtained by dispersing the powder in air or a suitable liquid in the laser light beam of the instrument. The suitability of the dry powder dispersion system (DPD system) of the Malvern Particle Sizer 2600c for characterizing agglomerated milk powders was examined. It was found that, although the instrument gave reproducible and reliable results for non-agglomerated powders (standard

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4

Hill, J., M. Boland, P. Harris, and G. Paterson. "Impact of genetic polymorphism on milk powder manufacture and processing." BSAP Occasional Publication 25 (2000): 87–92. http://dx.doi.org/10.1017/s146398150004067x.

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AbstractRecombined milks manufactured from milk powders made from milk produced by b-lactoglobulin (b-LG) AA phenotype cows were not suitable for processing into ultra-heat-treated (UHT) milk products as these milks rapidly fouled heat exchanger surfaces when compared with standard mixed b-LG variant milk. Recombined milks manufactured from powders from b-LG BB phenotype milk generally gave low fouling rates upon UHT treatment and in some cases gave almost negligible fouling of UHT heat exchanger surfaces. Fresh milk from b-LG AA phenotype cows fouled evaporator preheaters more rapidly than st

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5

Dennis, J. "Prescription milk powders." Veterinary Record 118, no. 25 (1986): 707. http://dx.doi.org/10.1136/vr.118.25.707-a.

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6

Di Renzo, Giovanni Carlo, Giuseppe Altieri, and Francesco Genovese. "Donkey milk powder production and properties compared to other milk powders." Dairy Science & Technology 93, no. 4-5 (2013): 551–64. http://dx.doi.org/10.1007/s13594-013-0108-7.

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7

Van De Voort, Frederick R., Abdel A. Elkashef, and Bernice L. Mills. "Dry Calibration Milks for Infrared Milk Analyzers." Journal of AOAC INTERNATIONAL 73, no. 5 (1990): 688–92. http://dx.doi.org/10.1093/jaoac/73.5.688.

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Abstract A study has been carried out to determine the practicality of formulating dry, stable calibration milk powders for calibration of infrared milk analyzers for routine quality control purposes in commercial dairies. The powders are based on dairy Ingredients and are reconstituted to produce calibration milks that cover a wide range of fat, protein, and lactose composition combinations. The butterfat component included emulsifiers to aid in reconstituting the powders and to stabilize resulting emulsions. Reconstitute was carried out on a weight/weight basis using a top-loading balance an

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8

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 (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

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9

Lynch, Joanna M., David M. Barbano, and J. Richard Fleming. "Evaluation of Commercially Available Milk Powders for Calibration of Mid-Infrared Analyzers." Journal of AOAC INTERNATIONAL 78, no. 5 (1995): 1219–24. http://dx.doi.org/10.1093/jaoac/78.5.1219.

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Abstract The performance of commercially available shelf-stable milk powders that upon reconstitution can be used as calibration samples for mid-infrared (IR) analyzers was evaluated. Twelve reconstituted powders and 7 raw milk samples were sent to each of 7 laboratories. Each laboratory analyzed the reconstituted powders and milk samples by IR and obtained both corrected and uncorrected data. The corrected data reflected the current calibrations (based on calibration with fresh, raw milk) of each instrument. The uncorrected data from the reconstituted powders were used to derive separate cali

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10

Zou, Zhengzheng, John A. Duley, David M. Cowley, et al. "Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes." Foods 11, no. 5 (2022): 727. http://dx.doi.org/10.3390/foods11050727.

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Camel milk powder production is an alternative to preserve the perishable milk for later-date consumption. However, the impacts of dehydration processes on bioactive compounds in camel milk are largely unknown. Hence, the present study attempted to compare the physicochemical properties and protein profiles of camel milk powders produced by different concentration and dehydration processes. Six camel milk powders were produced by freeze- and spray-drying methods in conjunction with two liquid concentration techniques, namely spray dewatering and reverse osmosis. The results of proteomic analys

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