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Journal articles on the topic 'Milk powders'

Author: Grafiati

Published: 20 February 2023

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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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11

Felik, S. V., T. A. Antipova, N. L. Androsova, and S. V. Simonenko. "Plant components in products for herodietic nutrition." Agrarian-And-Food Innovations 17 (April 1, 2022): 74–84. http://dx.doi.org/10.31208/2618-7353-2022-17-74-84.

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Aim. To explore some of the theoretical and practical possibilities of using vegetable powders in dairy products and beverages for older people. Materials and Methods. As raw materials, sterilized cow's milk with a mass fraction of fat of 1.5% (GOST 31450-2013), drinking water (SanPiN 3.3686-21), vegetable powders: rosehip, cranberry, baobab pulp, blueberry, sea buckthorn were used. For research, plant powders in the amount of 1.0 and 1.5% were dissolved in milk or water at a temperature of 20°C. Organoleptic parameters were determined according to GOST ISO 6658-2016. Temperature processing of

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12

Liu, Ling, Rikke V. Hedegaard, and Leif H. Skibsted. "Formation of Advanced Glycation End Products (AGEs) are Influenced by Lipids in Milk Powders." Australian Journal of Chemistry 66, no. 9 (2013): 1074. http://dx.doi.org/10.1071/ch13081.

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Advanced glycation end products (AGEs) were determined by a polyclonal ELISA method in three milk powders of varying lipid content, during storage in sealed containers at 65°C for up to 20 days. AGEs content correlated with increased water activity (aw), decreased glass transition temperature (Tg), increased lactose crystallisation, and browning in the three milk powders. Formation of stable radicals as detected by electron spin resonance spectroscopy correlated with crystallisation of lactose and brown discoloration in the three powders indicating origin from Maillard reactions rather than li

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Murphy, Eoin G., Nicolas E. Regost, Yrjö H. Roos, and Mark A. Fenelon. "Powder and Reconstituted Properties of Commercial Infant and Follow-On Formulas." Foods 9, no. 1 (2020): 84. http://dx.doi.org/10.3390/foods9010084.

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The physical properties of 15 commercially available infant formulas (IF) and follow-on (FO) formulas were analysed. Powders made with intact milk proteins were classified into two groups; Type I—homogenous mixtures of milk powder particles (n = 6); and Type II—heterogeneous mixtures of milk powder particles and tomahawk-shaped α-lactose monohydrate crystals (n = 6). Powders made using hydrolysed proteins were classified as Type III powders (n = 3). Type II powders exhibited similar flow characteristics to Type I powders despite having significantly (p < 0.05) smaller particle size, lower c

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14

Karam, Marie Celeste, Claire Gaiani, Reine Barbar, Chadi Hosri, and Joel Scher. "Effect of dairy powder rehydration state on gel formation during yogurt process." Journal of Dairy Research 79, no. 3 (2012): 280–86. http://dx.doi.org/10.1017/s0022029912000131.

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Protein fortification and solubilisation into the milk base are important parameters enhancing yogurt texture. In this study, the milk base prepared from reconstituted skim milk powder was fortified with 2% of ‘aged’ (1 year old) or ‘fresh’ micellar casein (MC) powder. Micellar casein powders were left to rehydrate at 20°C for different times (5 or 180, 300, 480, 900 or 1440 min) before acidification with glucono-delta-lactone. The rehydration of the MC powders into milk was monitored with a granulo-morphometer equipment, thus, for the first time, allowing the elucidation of MC rehydration pro

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15

Liang, B., and R. W. Hartel. "Effects of Milk Powders in Milk Chocolate." Journal of Dairy Science 87, no. 1 (2004): 20–31. http://dx.doi.org/10.3168/jds.s0022-0302(04)73137-9.

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16

Van Renterghem, Roland, and Jan De Block. "Furosine in consumption milk and milk powders." International Dairy Journal 6, no. 4 (1996): 371–82. http://dx.doi.org/10.1016/0958-6946(95)00060-7.

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17

McSweeney, David J., Valentyn Maidannyk, Sharon Montgomery, James A. O’Mahony, and Noel A. McCarthy. "The Influence of Composition and Manufacturing Approach on the Physical and Rehydration Properties of Milk Protein Concentrate Powders." Foods 9, no. 2 (2020): 236. http://dx.doi.org/10.3390/foods9020236.

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This study investigated the physical and rehydration properties of milk protein concentrate (MPC) powders with five different protein contents (i.e., 38.9, 53.7, 63.6, 74.1, and 84.7%, w/w) prepared by recombining the ultrafiltration (UF) retentate and UF permeate of skim milk. Powder density and flowability increased, while the powder particle size decreased with decreasing powder protein content. The amount of non-wetting MPC powder decreased with decreasing protein content, demonstrating greater wettability for lower protein powders. At protein contents >65% (w/w), the dispersibility and

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18

Moloney, Cian, Brid Brosnan, Hope Faulkner, and Jonathan O’Regan. "An Analytical Method to Quantify Osteopontin in Dairy Powders and Infant Formulas by Signature Peptide Quantification with UHPLC-MS/MS." Journal of AOAC INTERNATIONAL 103, no. 6 (2020): 1646–53. http://dx.doi.org/10.1093/jaoacint/qsaa058.

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Abstract Background Osteopontin (OPN) is an important protein in human milk, and is of growing interest to infant formula (IF) manufacturers. OPN is present at low quantities in bovine milk and its derived ingredients, and there is a need for an accurate quantitative method in complex matrixes such as IF and growing-up milks (GUMs). Objective The objective of this work was to validate a method to quantify OPN in several dairy powders produced from bovine milk, including skimmed milk powder (SMP), whey protein concentrate (WPC), demineralized WPC and α-lactalbumin-enriched WPC (α-lac WPC). The

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19

Patel, Jitesh, Melvin Holmes, and Hannah Ensaff. "Availability and Nutritional Content of High Energy and High Protein Milk for Malnourished Older Adults." Current Developments in Nutrition 4, Supplement_2 (2020): 63. http://dx.doi.org/10.1093/cdn/nzaa040_063.

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Abstract Objectives Malnutrition in older adults reduces quality of life and is increasing in prevalence in many countries. Fortified milk (milk powder added to whole milk), typically forms part of guidelines globally for adults at risk of malnutrition. Protein-enriched fresh milk (PEM) may be a simpler option as it is ready to use. This study aims to investigate the availability and nutritional content of fortified milk and PEM. Methods The 7 largest supermarket chains (by UK market share) were surveyed in-store and online in a large city over 2 weeks in December 2019. Two were discount retai

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20

Mamoon, Abdel Megid. "Thermoluminescence of irradiated milk powders." Applied Radiation and Isotopes 46, no. 6-7 (1995): 733–34. http://dx.doi.org/10.1016/0969-8043(95)00145-x.

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21

Lucas, Gerard Nimal. "Dicyandiamide contamination of milk powders." Sri Lanka Journal of Child Health 42, no. 2 (2013): 63. http://dx.doi.org/10.4038/sljch.v42i2.5624.

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22

Quirijns, Jan K., Kees G. Van Der Paauw, Ed J. Mulders, and Bernard Griepink. "Development of Milk Powder Reference Materials BCR-CRM 187,188. Part I. Preparation, Homogeneity, and Stability." Journal of AOAC INTERNATIONAL 73, no. 5 (1990): 773–76. http://dx.doi.org/10.1093/jaoac/73.5.773.

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Abstract Two milk powders were prepared and tested as reference materials for 9 organochlorlne pesticides and metabolites: hexachlorobenzene, HCH Isomers (a-HCH, jS-HCH, 7-HCH), 0-heptachlor epoxide, dleidrin, endrln, p.p'-DDE, and p,pf- DDT. The reference materials, a natural milk powder (CRM 187) and a spiked milk powder (CRM 188), contain the analytes at concentrations of 1.5 to 69 /ig/kg on a dry weight basis. Preparation and testing for homogeneity and stability of the powders are discussed. The mean coefficient of variation In the homogeneity tests was about 4.5%, which indicates that th

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23

Sharma, Anup, Atanu H. Jana, and Rupesh Shrikant Chavan. "Functionality of Milk Powders and Milk-Based Powders for End Use Applications-A Review." Comprehensive Reviews in Food Science and Food Safety 11, no. 5 (2012): 518–28. http://dx.doi.org/10.1111/j.1541-4337.2012.00199.x.

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24

Rodrigues, Larissa, Gustavo Paiva, Hugo M. Lisboa, et al. "Impact of Spray Drying Parameters on Lactose-Free Milk Powder Properties and Composition." Journal of Agricultural Studies 8, no. 3 (2020): 32. http://dx.doi.org/10.5296/jas.v8i3.15886.

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Lactose-free milk powders are an interesting topic, as the industry still struggles with the enhanced stickiness of the material. To better understand this topic, an industrial scale spray-dryer was used to assess the influence of process parameters on the powder properties of lactose-free milk. A simple design of experiments was conducted varying the inlet temperature in combination with the atomization flow rate. The intention was to set different driving forces for drying in combination with the different surfaces are for mass transport. Yield is typically the process bottleneck, but from r

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25

Warncke, Malou, and Ulrich Kulozik. "Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior." Foods 10, no. 6 (2021): 1361. http://dx.doi.org/10.3390/foods10061361.

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Milk protein concentrate (MPC) and micellar casein (MC) powders are commonly used to increase the protein concentration of cheese milk. However, highly-concentrated milk protein powders are challenging in terms of solubility. The research question was whether and how incompletely dissolved agglomerates affect the protein functionality in terms of rennet gelation behavior. For the experiments, skim milk was enriched with either MC88 or MPC85 to a casein concentration of 4.5% (w/w) and sheared on a laboratory and pilot scale in rotor/stator systems (colloid mill and shear pump, respectively) and

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Андросова, Надежда Леонидовна, Татьяна Алексеевна Антипова, Светлана Валерьевна Фелик, and Сергей Владимирович Симоненко. "Fermented milk product with a combined composition." Food processing industry, no. 6 (June 7, 2021): 15–18. http://dx.doi.org/10.52653/ppi.2021.6.6.003.

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Среди факторов здоровья детей, обусловливающих работоспособность и активное развитие ребенка, важная роль принадлежит полноценному и регулярному снабжению детского организма необходимыми витаминами, макро- и микроэлементами, пищевыми волокнами и другими незаменимыми пищевыми веществами, которые не синтезируются организмом ребенка и могут поступать только с пищей. В статье приведены данные по пищевой ценности овощных порошков тыквы, свеклы и моркови. Описана технология производства кисломолочных напитков на основе комбинации различных видов молока (коровьего, козьего и кобыльего) и овощных поро

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Żyżelewicz, Dorota, Joanna Oracz, Martyna Bilicka, Kamila Kulbat-Warycha, and Elżbieta Klewicka. "Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates." Molecules 26, no. 22 (2021): 7058. http://dx.doi.org/10.3390/molecules26227058.

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In this study, the blueberries (BLUB), raspberries (RASB), blackberries (BLCB), pomegranates pomace (POME) and beetroots (BEET) freeze-dried powders were used as the sources of phenolic compounds to enrich different types of chocolates, substituting a part of the sweetener. It was found that 1% addition of fruit or vegetable powders to chocolates increased the content of total phenolic compounds (flavan-3-ols, phenolic acids and anthocyanins) of enriched dark and milk chocolates compared to the control ones dependent on the powder used. Among the enriched chocolates, the chocolates with the ad

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28

Augustin, Mary-Ann, and Phillip T. Clarke. "Heat stability of recombined concentrated milk: changes in calcium activity and pH on sterilization." Journal of Dairy Research 58, no. 1 (1991): 67–74. http://dx.doi.org/10.1017/s0022029900033513.

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SummaryRecombined concentrated milks (18% SNF, 8% fat) at their natural pH and at pH values in the range 6·28–6·68, made with powders subjected to different preheat conditions (high heat (85°C, 30 min), indirect UHT (120°C, 2 min) and direct UHT (120°C, 2 min)), were sterilized at 120°C for 13 min. The heat stabilities of recombined concentrated milks were dependent on preheat treatment. Ca2+ activity and pH of sterilized recombined concentrated milks, measured l h after sterilization, were lower than those of corresponding unsterilized recombined concentrated milks. The magnitude of the decre

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29

Desnilasari, Dewi, Wawan Agustina, Devry Pramesti Putri, et al. "THE CHARACTERISTICS OF PROBIOTIC DRINK BASED ON MORINGA LEAVES JUICE." Jurnal Teknologi dan Industri Pangan 32, no. 1 (2021): 9–15. http://dx.doi.org/10.6066/jtip.2021.32.1.9.

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Moringa (Moringa oleifera) is rich in minerals, vitamins, and other essential phytochemicals. This research aimed to evaluate the effect of addition skim milk powder to the characteristics of probiotic drinks based on moringa leaves juices. The probiotic drink was fermented by Lactobacillus casei FNCC 00090 with different levels of skim milk powder (0, 3, 5, and 7%). The results showed that supplementation skims milk powders significantly affected the color of the probiotic product. The higher level of skim milk powders, the lighter, greener, and more yellow in the color (P<0.05). The highe

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30

Abernethy, Grant, Don Otter, K. Arnold, et al. "Determination of Immunoglobulin G in Bovine Colostrum and Milk Powders, and in Dietary Supplements of Bovine Origin by Protein G Affinity Liquid Chromatography: Collaborative Study." Journal of AOAC INTERNATIONAL 93, no. 2 (2010): 622–27. http://dx.doi.org/10.1093/jaoac/93.2.622.

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Abstract An AOAC collaborative study was conducted to evaluate an affinity LC procedure for measuring immunoglobulin G (IgG) in selected dairy powders. The powders were extracted with 0.15 M sodium chloride solution and the pH was adjusted to 4.6 to precipitate caseins, which would otherwise lead to an overestimation of IgG. The analyte was then bound to a commercially available Protein G affinity cartridge and selectively eluted with a glycine buffer at pH 2.5. Detection was at 280 nm and quantification was made against a calibration curve prepared from bovine serum IgG. The samples analyzed

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Wölk, Michele, Corinna Gebauer, Ralf Hoffmann, and Sanja Milkovska-Stamenova. "Analysis of the Endogenous Peptidomes of Different Infant Formula Types and Human Milk." Foods 10, no. 11 (2021): 2579. http://dx.doi.org/10.3390/foods10112579.

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Infant formula (IF) is a commonly used replacement whenever mother’s own milk is not available. Most IFs are based on cow milk (powders, liquids). Alternatives, based on other sources such as goat milk or plants, exist. Independent of the source, IF production and composition are strictly regulated. Besides proteins, minerals, and lipids, milk contains a variety of endogenous peptides. Whereas the human milk peptidome has been studied intensively, the peptidomes of IFs have been mostly neglected. This study investigated the peptidomes of different types of first stage IF, including cow milk-ba

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El-Salam, Mohamed H. Abd, and Nadia Shahein. "Ultrafiltration of reconstituted skim milk." Journal of Dairy Research 56, no. 1 (1989): 147–49. http://dx.doi.org/10.1017/s0022029900026315.

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The manufacture of Domiati cheese by ultrafiltration (UF) processing of recombined milk bas been described in several reports (El-Shibinyet al.1982; Bogaard, 1986). This method has several potential advantages in areas short in milk production. In Egypt, a new plant has been established recently for the manufacture of Domiati cheese on the basis of this technology.The behaviour of fresh pasteurized skim milk during UF has been described (Glover, 1971; Setti & Peri, 1976; Patel & Reuter, 1985; Chiang & Cheryan, 1986). Similar studies are lacking for reconstituted skim milk or recomb

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Tunick, Michael H., and Charles I. Onwulata. "Rheological Properties of Extruded Milk Powders." International Journal of Food Properties 9, no. 4 (2006): 835–44. http://dx.doi.org/10.1080/10942910600669899.

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Maidannyk, Valentyn A., David J. McSweeney, Sharon Montgomery, et al. "The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties." Foods 11, no. 3 (2022): 292. http://dx.doi.org/10.3390/foods11030292.

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Poor solubility of high protein milk powders can be an issue during the production of nutritional formulations, as well as for end-users. One possible way to improve powder solubility is through the creation of vacuoles and pores in the particle structure using high pressure gas injection during spray drying. The aim of this study was to determine whether changes in particle morphology effect physical properties, such as hydration, water sorption, structural strength, glass transition temperature, and α-relaxation temperatures. Four milk protein concentrate powders (MPC, 80%, w/w, protein) wer

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35

Negri, L. M., M. S. Chavez, M. A. Taverna, A. L. Cuatrin, and A. C. Rubiolo. "Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder." Food Science and Technology International 10, no. 6 (2004): 415–20. http://dx.doi.org/10.1177/1082013204049387.

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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 sample

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36

Singh, Harjinder. "Interactions of milk proteins during the manufacture of milk powders." Le Lait 87, no. 4-5 (2007): 413–23. http://dx.doi.org/10.1051/lait:2007014.

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37

Atia, Ahmed Ibrahim, and Sameh Mohammed Gafar. "Radiation-induced free radicals from different milk powders and its possible use as radiation dosimeters." Radiochimica Acta 108, no. 4 (2020): 321–25. http://dx.doi.org/10.1515/ract-2019-3173.

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AbstractElectron paramagnetic resonance spectroscopy (EPR) has been used to assess the free radical signal in different kinds of milk powder. Buffalos, colostrum’s, butter, milk cows, goat, camel and commercial milk before and after γ-ray irradiation. Moreover, un-irradiated milk samples exhibited weak signals, but upon increasing the absorbed doses EPR signal intensities were increased. The useful dose range was from 0.1 to 11 kGy. The results show that the stability of the signal of milk powder in relation to gamma irradiation was in order as follows: buffalo’s buttermilk; camel; cows; comme

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WARD, BRENT R., SIMON J. GODDARD, MARY-ANN AUGUSTIN, and IAN R. McKINNON. "EDTA-induced dissociation of casein micelles and its effect on foaming properties of milk." Journal of Dairy Research 64, no. 4 (1997): 495–504. http://dx.doi.org/10.1017/s0022029997002367.

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The effects of addition of EDTA on the dissociation of caseins and foaming properties of milks (100 g solids/l) reconstituted from skim milk powders given a low-heat (72°C for 30 s) or high-heat (85°C for 30 min) treatment during powder manufacture were determined. The EDTA-induced dissociation of caseins was independent of heat treatment but in high-heat milk was accompanied by release of denatured whey proteins. EDTA changed the proportions of individual caseins in the supernatant. EDTA addition improved both foam overrun and foam stability of low- and high-heat milks. The increase in serum

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AUTY, MARK A. E., MYRA TWOMEY, TIMOTHY P. GUINEE, and DANIEL M. MULVIHILL. "Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products." Journal of Dairy Research 68, no. 3 (2001): 417–27. http://dx.doi.org/10.1017/s0022029901004873.

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Confocal scanning laser microscopy (CSLM) methods were developed to identify fat and protein in cheeses, milk chocolate and milk powders. Various fluorescent probes were assessed for their ability to label fat or protein in selected food products in situ. Dual labelling of fat and protein was made possible by using mixtures of probes. Selected probes and probe mixtures were then used to study (a) structure development of Mozzarella cheese during manufacture and ripening, and (b) the distribution of fat and protein in milk chocolate made with milk powders containing varying levels of free fat.

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Mishra, Harshita, Chitra Agarwal, and Sisir Nandi. "Side Effects of Baby Milk Powders: Awareness to the Lactating Mothers." International Journal of Pharma Research and Health Sciences 4, no. 4 (2016): 1249–51. http://dx.doi.org/10.21276/ijprhs.2016.04.01.

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41

Taylor, S. J. "Milk products and substitutes." BSAP Occasional Publication 15 (1992): 93–98. http://dx.doi.org/10.1017/s0263967x00004110.

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AbstractRefinements in the techniques used for incorporation of fat and spray drying have improved the nutritional value of milk substitutes. The significance of these developments in protein separation and evaporation/spray drying technology are demonstrated in the new range of substitutes for colostrum which not only have a high nutritional value but also contain active immunoglobulins.Whilst milk replacers still remain a necessary outlet for excess skim milk powder production, progress has been made in the quality of novel ingredients available. The effect of European Community policy on th

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Griepink, Bernard, Jan K. Quirijns, Kees G. Van Der Paauw, and Ed J. Mulders. "Development of Milk Powder Reference Materials BCR-CRM 187,188. Part II. Certification." Journal of AOAC INTERNATIONAL 73, no. 5 (1990): 777–82. http://dx.doi.org/10.1093/jaoac/73.5.777.

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Abstract Certification of the content of organochiorlne pesticides and their metabolites (OCPs) In 2 milk powders Is described. The OCPs are: hexachlorobenzene, HCH-lsomers (α-HCH, β- HCH, and γ-HCH), β-heptachlor epoxide, dleidrln, endrln, p,p'-DDE, and p.p'-DDT. CRM 187 Is a natural milk powder with low levels of OCPs (1.5 to 6.6 μg/kg); CRM 188 Is a spiked milk powder with levels up to 70 μg/kg on a dry weight basis. Particular emphasis is placed on the independence of the measurements done by 21 participants, the control of errors, and the statistical evaluation.

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Augustin, Mary Ann, Peerasak Sanguansri, Roderick Williams, and Helen Andrews. "High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders." Journal of Dairy Research 79, no. 4 (2012): 459–68. http://dx.doi.org/10.1017/s0022029912000489.

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The solubility of milk protein concentrate (MPC) powders was influenced by the method used for preparing the concentrate, drying conditions, and the type of dryer used. Increasing total solids of the ultrafiltered concentrates (23% total solids, TS) by diafiltration to 25% TS or evaporation to 31% TS decreased the solubility of MPC powders (80–83% protein, w/w dry basis), with ultrafiltration followed by evaporation to higher total solids having the greater detrimental effect on solubility. High shear treatment (homogenisation at 350/100 bar, microfluidisation at 800 bar or ultrasonication at

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Matwijczuk, Arkadiusz, Iwona Budziak-Wieczorek, Grzegorz Czernel, et al. "Classification of Honey Powder Composition by FTIR Spectroscopy Coupled with Chemometric Analysis." Molecules 27, no. 12 (2022): 3800. http://dx.doi.org/10.3390/molecules27123800.

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Fourier transform infrared spectroscopy (FTIR) in connection with chemometric analysis were used as a fast and direct approach to classify spray dried honey powder compositions in terms of honey content, the type of diluent (water or skim milk), and carrier (maltodextrin or skim milk powder) used for the preparation of feed solutions before spray drying. Eleven variants of honey powders containing different amounts of honey, the type of carrier, and the diluent were investigated and compared to pure honey and carrier materials. Chemometric discrimination of samples was achieved by principal co

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Prosser, C., K. Stelwagen, R. Cummins, P. Guerin, N. Gill, and C. Milne. "Reduction in heat-induced gastrointestinal hyperpermeability in rats by bovine colostrum and goat milk powders." Journal of Applied Physiology 96, no. 2 (2004): 650–54. http://dx.doi.org/10.1152/japplphysiol.00295.2003.

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Male Sprague-Dawley rats were assigned to one of three dietary groups [standard diet (Cont; n = 8), standard diet plus bovine colostrum powder (BColost 1.7 g/kg; n = 8), or goat milk powder (GMilk 1.7 g/kg; n = 8)] to determine the ability of these supplements to reduce gastrointestinal hyperpermeability induced by heat. Raising core body temperature of rats to 41.5°C increased transfer of 51Cr-EDTA from gut into blood 34-fold relative to the ambient temperature value ( P < 0.05) in the Cont group of rats, indicative of increased gastrointestinal permeability. Significantly less ( P < 0.

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DEVECİ, ORGUN, and EMEL SEZGİN. "Changes in Concentration of Aflatoxin M1 during Manufacture and Storage of Skim Milk Powder." Journal of Food Protection 69, no. 3 (2006): 682–85. http://dx.doi.org/10.4315/0362-028x-69.3.682.

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In this study, skim milk powder was produced from cow's milk contaminated artificially with aflatoxin M1 (AFM1) at two different levels, 1.5 and 3.5 μg/liter (ppb), and the effects of process stages on the AFM1 contents were investigated. Pasteurization, concentration, and spray drying caused losses of about 16, 40, and 68%, respectively, in AFM1 content of the milk contaminated with 1.5 μg/liter AFM1, and losses of 12, 35, and 59%, respectively, in the milk contaminated with 3.5 μg/liter AFM1. These losses were found to be statisticially significant at the level of P &lt; 0.01. After 3- a

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Augustin, Mary-Ann, and Phillip T. Clarke. "Calcium ion activities of cooled and aged reconstituted and recombined milks." Journal of Dairy Research 58, no. 2 (1991): 219–29. http://dx.doi.org/10.1017/s0022029900029769.

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SummaryMilk powders were subjected during manufacture to the following treatments: low-, medium- or high-heat, indirect or direct UHT preheat, or no preheat. The Ca2+ activity–pH profiles of reconstituted milks (9% total solids, TS) in the pH range 6·06–6·98 and reconstituted concentrated milks (19·6% TS) and recombined concentrated milks (26% TS, 18% SNF, 8% fat) in the pH range 6·27–6·69 were determined. Statistical analysis of the results using a (– In Ca2+ activity) transformation was used to quantify the effects of pH, preheat treatment and fat incorporation on Ca2+ activity. pH had a dom

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Jimenez-Flores, R., and F. V. Kosikowski. "Properties of Ultrafiltered Skim Milk Retentate Powders." Journal of Dairy Science 69, no. 2 (1986): 329–39. http://dx.doi.org/10.3168/jds.s0022-0302(86)80410-6.

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Rajput, Imran Rashid, M. Khaskheli, S. Rao, S. A. Fazlani, Q. A. Shah, and G. B. Khaskheli. "Microbial Quality of Formulated Infant Milk Powders." Pakistan Journal of Nutrition 8, no. 10 (2009): 1665–70. http://dx.doi.org/10.3923/pjn.2009.1665.1670.

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Crowley, Shane V., Benjamin Desautel, Inge Gazi, Alan L. Kelly, Thom Huppertz, and James A. O’Mahony. "Rehydration characteristics of milk protein concentrate powders." Journal of Food Engineering 149 (March 2015): 105–13. http://dx.doi.org/10.1016/j.jfoodeng.2014.09.033.

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