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Journal articles on the topic 'Powdered milk'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

VICKERS, JAMES. "Powdered milk." Nature 353, no. 6340 (1991): 103. http://dx.doi.org/10.1038/353103b0.

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GOLDFARB, M. F. "Powdered milk." Nature 353, no. 6340 (1991): 103. http://dx.doi.org/10.1038/353103c0.

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PERROUD, F. X. "Powdered milk." Nature 353, no. 6347 (1991): 786. http://dx.doi.org/10.1038/353786c0.

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4

Fenton, Tanis R., and Jaques Belik. "Routine Handling of Milk Fed to Preterm Infants Can Significantly Increase Osmolality." Journal of Pediatric Gastroenterology and Nutrition 35, no. 3 (2002): 298–302. http://dx.doi.org/10.1002/j.1536-4801.2002.tb07823.x.

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ABSTRACTBackgroundThe purpose of these studies was to evaluate the changes in osmolality which occur in human breast milk or formula after two modifications; these changes are sometimes used in preparing these milks for consumption by premature infants, namely, the addition of fortifiers and the addition of exogenous lactase enzyme.MethodsThe osmolality of expressed, previously frozen human breast milk, breast milk fortified with commercial fortifiers, liquid formulas, powdered formulas, or glucose polymers was measured. Osmolality was measured before and after warming (15 minutes at 37°C) or

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Rahayu, Premy Puspitawati, Ria Dewi Andriani, Dwi Setiawan, and Citra Nurma Yunita. "Quality exploration of cocoa pod husk as an antioxidant source in powdered milk: effects on physicochemical properties." IOP Conference Series: Earth and Environmental Science 1460, no. 1 (2025): 012039. https://doi.org/10.1088/1755-1315/1460/1/012039.

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Abstract This study investigated the potential of incorporating cocoa pod husk (CPH) extract into powdered milk to enhance its nutritional value and stability. The research aims to increase the added value of cocoa by-products, address the susceptibility of powdered milk to degradation during processing, and enhance the stability of powdered milk during storage. A completely randomized experimental design was employed with four different extract cocoa pod husk (CPH) concentrations (0% (control), 1.5%, 2%, and 2.5%) tested in triplicate. The evaluation included emulsion stability, emulsion acti

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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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Shahid, M. Bilal, Nusrat Majeed, Anam Javed, et al. "Histopathological Modifications due to Intake of Powdered Milk." Saudi Journal of Biomedical Research 7, no. 6 (2022): 211–13. http://dx.doi.org/10.36348/sjbr.2022.v07i06.003.

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Milk is considered as one of the healthiest diet because it contins proteins, calcium, iron, vitamin D and other macro and micro nutrients. But people often use powdered milk due to unawareness of its side effects on the development and growth of body. Powder milk has all of bioactive elements which effect on body weight by deposing fats in adipose tissues. In this experimental work, two powdered milk samples: nido and eveyday. Powdered milk samples were converted into liquid by treating with distilled water. For experiment albino mice (Mus musculus) were selected and dose was given orally for

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Nirmagustina, Dwi Eva, Aziza Khoirunnisa, Izza Fitri Latifah, and Widia Astuti. "Chemical, Physical, and Sensory Characteristics of Powdered Goat Milk with The Addition of Fruit by Evaporation Method." JURNAL ILMIAH PETERNAKAN TERPADU 12, no. 3 (2024): 196. https://doi.org/10.23960/jipt.v12i3.p196-209.

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The objective of this research was to determine the physical, chemical, and sensory characteristics of powdered goat milk with the evaporation method. The study was conducted in a Complete Randomized Block Design with 3 replications. The data were processed by analysis of variance and if there was an effect of treatment, Duncan's further test was carried out. The results showed that powdered goat's milk made traditionally using the evaporation method using a pan with the addition of paste/fruit juice (dragon fruit, strawberries and oranges) had an effect on the chemical and sensory characteris

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Miranda, Maria Vivianne F. G. de, Tiago da S. Teofilo, Ana Paula P. de Assis, et al. "Morphological and Volumetric Characteristics of Holstein-Gir Crossbred Calves’ Stomachs Fed Diets Comprising Cheese Whey and Milk Powder." Journal of Sustainable Development 14, no. 2 (2021): 179. http://dx.doi.org/10.5539/jsd.v14n2p179.

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The objective of this study was to evaluate the effect of powdered cheese whey and milk powder as a substitute for whole milk on rumen development in calves up to 60 days of age. Twenty-one-week-old Holstein-Gir crossbred calves were randomized across four treatments and six replicates: LI: whole milk (Control); LP: milk powder; LPS1: 80% milk powder + 20% cheese whey powder; LPS2: 60% Milk Powder + 40% Cheese Whey Powder. The animals were slaughtered at 60 days of age. The consumption, weight of stomach and its compartments, ruminal papilla height, and rumen proliferative activity were measur

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Nahariah, N., H. Hikmah, and F. N. Yuliati. "Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria." Journal of the Indonesian Tropical Animal Agriculture 45, no. 3 (2020): 214–21. http://dx.doi.org/10.14710/jitaa.45.3.214-221.

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Research on fermentation time and the addition of milk powder to egg albumen is still limited. The purpose of this study was to determine the antioxidant activity and chemical characteristics of fermented egg albumen using different levels of full cream milk powder and different microbial fermentation times. This study used a completely randomized factorial pattern design, 4 x 5 treatments with 4 replications. Research materials include egg albumen, full cream milk powder and mixed Lactic Acid Bacteria (L. bulgaricus, L.achidopillus, and Streptococcus thermopillus). The research treatments wer

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Abu-Foul, N. S., Ayyat M. Youssef, and Y. G. Moharram. "Milk, Curd, and Yoghurt from Glandless and Degossypolized Glanded Cottonseed Protein." Food and Nutrition Bulletin 14, no. 2 (1992): 1–6. http://dx.doi.org/10.1177/156482659201400202.

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The use of defatted glandless and defatted, degossypolized glanded cottonseed flour for the preparation of different types of dairy products was studied. It was found that acceptable products could be obtained by mixing cottonseed milk, particularly that from glandless flour, with a reconstituted commercial/powdered fullcream cow's milk in proportions ranging from 1:3 to 1:1. These mixed milks were comparable in their physicochemical properties and sensory characteristics with the 100% reconstituted powdered cow's milk.

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Najmitdinova, Guljakhon. "USEFUL PROPERTIES OF NATURAL DRY MILK." International Journal of Advance Scientific Research 02, no. 04 (2022): 43–50. http://dx.doi.org/10.37547/ijasr-02-04-08.

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The article, the demand for consumer goods, including food, is growing every day due to the growth of the world's population. currently, the ferghana valley produces varieties of powdered milk "malyutka", "malish", "detolact", "lodushka". it is considered one of the best baby food products. Opinions are given about the exceptional taste that refreshes when using powdered milk, the content of vitamins, carbohydrates, proteins, calcium and their useful properties.

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Sarita, Gadgil* Dr Sunita Singh Shekhawat Dr Renu Sharma Vikas Kumar. "A COMPARATIVE STUDY OF ZINC, COPPER, IRON AND CALCIUM METALS BETWEEN BRANDED POWDERED MILK SAMPLES AND PACKED PASTEURISED MILK SAMPLES." GLOBAL JOURNAL OF ADVANCED ENGINEERING TECHNOLOGIES AND SCIENCES 5, no. 6 (2018): 1–8. https://doi.org/10.5281/zenodo.1286739.

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Milk products contain important nutrient elements and are mostly consumed in developing countries. Good quality control is very essential in the production and processing of powdered milk products, also transportation and storage conditions might have effects on composition of these products. The deficiency or excess of any of the mineral elements in powdered milk may create significant health problems for the consumer. In this study, the concentration levels of some mineral elements in different brands of powdered milk sold in India were determined using Atomic Absorption Spectrometer (AAS).

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Li, Siqi, Aiqian Ye, Jian Cui, et al. "Dynamic Gastrointestinal Digestion of Bovine, Caprine and Ovine Milk Reconstituted from Commercial Whole Milk Powders." Foods 13, no. 9 (2024): 1403. http://dx.doi.org/10.3390/foods13091403.

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The global dairy market has been increasingly diversified with more dairy product offerings of milk products from different animal species. Meanwhile, milk powders remain the main exported dairy product format due to their ease of transportation. In this work, we studied the structural changes, protein hydrolysis and nutrient delivery during dynamic gastric digestion and small intestinal digestion of cow, goat and sheep milk reconstituted from commercial whole milk powders. The results show that the reconstituted milks digest similarly to processed fresh milk. The digestion behaviors of the th

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Kluczkovski, Ariane, Natacha Lima, and Maria Katherine Oliveira. "Brazil nut powdered milk properties." Journal of Food Processing and Preservation 41, no. 5 (2016): e13147. http://dx.doi.org/10.1111/jfpp.13147.

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16

Desales-Galeana, G., D. Tenorio, M. Jimenez-Reyes, R. Maggi, and J. Lopez-Monroy. "Pixe analysis of powdered milk." International Journal of Radiation Applications and Instrumentation. Part C. Radiation Physics and Chemistry 38, no. 2 (1991): 262. http://dx.doi.org/10.1016/1359-0197(91)90272-4.

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17

Abidin, Nurul Auni Zainal, Nur Sofiah Abu Kassim Kassim, Sheikh Ahmad Izzadin, Sheikh Mohd Ghazali, Noor Hidayah Pungot, and Siti Sufiana Kamni. "Evaluation of Heavy Metals Concentration in Milk Products by using Atomic Absorption Spectroscopy." EKSAKTA: Journal of Sciences and Data Analysis 2, no. 2 (2021): 136–41. http://dx.doi.org/10.20885/eksakta.vol2.iss1.art16.

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Milk products are essential food in the human diet because it contains many essential trace minerals such as calcium, magnesium, copper, zinc, sodium, potassium and phosphorous. The utilization of, milk is increasing at a large scale throughout the world. It is essential to maintain the good quality of milk during production and manufacturing because the presence of toxic metals in the milk becomes the cause of health disturbance in human life. Therefore, the present investigation was carried out to determine concentrations of lead, nickel, iron, copper, and chromium in powdered milk and fresh

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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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Moura, Andrezza Kyarelle Bezerra de, Renata Nayhara de Lima, Kátia Tatiana de Lima Lopes, et al. "Calf performance when fed with cheese whey associated with discarded powdered milk." Semina: Ciências Agrárias 40, no. 6Supl3 (2019): 3595. http://dx.doi.org/10.5433/1679-0359.2019v40n6supl3p3595.

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The objective of this study was to evaluate the performance of calves (Holstein × No Defined Breed Standard) fed powdered cheese whey associated with discarded powdered milk up to 60 days of age. Forty calves (35 kg initial average weight) were used, distributed in a completely randomized design with four treatments and ten repetitions per treatment: whole milk (control), 100% milk powder, 80% milk powder + 20% cheese whey powder, 60% milk powder + 40% cheese whey powder. Consumption, performance, and economic analysis were evaluated. Data were analyzed for variance and comparison of orthogona

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20

Gendrel, Dominique, Christophe Dupont, Dominique Richard‐Lenoble, Christine Gendrel, and Michèle Chaussain. "Feeding Lactose‐Intolerant Children with a Powdered Fermented Milk." Journal of Pediatric Gastroenterology and Nutrition 10, no. 1 (1990): 44–46. http://dx.doi.org/10.1002/j.1536-4801.1990.tb09934.x.

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Fresh yogurt has been proposed as a milk substitute for lactase‐defitient patients. We investigated the possibility that a dried, low‐fat milk fermented by yogurt microorganisms would be effective. Processing of a fermented milk by spray‐drying led to a powder with persistence of lactase activity (11.7 units/g) without storage at 4°C and stable at room temperature (20–23°C). The tolerance and absorption of 10.5 g of lactose in a volume of 150 ml was studied in 25 Gabonese lactase‐deficient children aged 5–14 years in the form of a standard humanized milk formula followed 1 week later by the po

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21

Yunus, Agha, Nida Imtiaz, Haider Khan, Mohammed Ibrahim, and Yusuf Zafar. "Aflatoxin Contamination of Milk Marketed in Pakistan: A Longitudinal Study." Toxins 11, no. 2 (2019): 110. http://dx.doi.org/10.3390/toxins11020110.

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A longitudinal one-year study was conducted to determine aflatoxin M1 levels in different types of milk marketed in Pakistan. Processed and raw liquid milk from 21 sources, two milk powder and six tea whitener brands were sampled on monthly basis from Islamabad. The aflatoxin M1 levels in liquid milk were lower (p < 0.05) in summer (April to July) compared with the levels in winter (January, November and December). The mean aflatoxin M1 levels were 254.9, 939.5, and 1535.0 ng/L in UHT, pasteurized, and raw milk, respectively (differing at p < 0.001). The mean toxin level in powdered milk

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Wijegunawardhana, Dilema, Isuru Wijesekara, Rumesh Liyanage, Tuyen Truong, Mayumi Silva, and Jayani Chandrapala. "Process-Induced Molecular-Level Protein–Carbohydrate–Polyphenol Interactions in Milk–Tea Blends: A Review." Foods 13, no. 16 (2024): 2489. http://dx.doi.org/10.3390/foods13162489.

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The rapid increase in the production of powdered milk–tea blends is driven by a growing awareness of the presence of highly nutritious bioactive compounds and consumer demand for convenient beverages. However, the lack of literature on the impact of heat-induced component interactions during processing hinders the production of high-quality milk–tea powders. The production process of milk–tea powder blends includes the key steps of pasteurization, evaporation, and spray drying. Controlling heat-induced interactions, such as protein–protein, protein–carbohydrate, protein–polyphenol, carbohydrat

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23

Diana, Francesca, Giulia Rosar, and Francesca Bravin. "Validation of I’screen AFLA M1 Milk for Detection of Aflatoxin M1 in Raw Bovine Milk and Powdered Milk: AOAC Performance Tested MethodSM 072002." Journal of AOAC INTERNATIONAL 104, no. 4 (2021): 1010–21. http://dx.doi.org/10.1093/jaoacint/qsab011.

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Abstract Background Aflatoxin M1 (AFM1) is the major metabolite of Aflatoxin B1 (AFB1) and can be found in the milk of animals fed with feed containing AFB1. The frequency of occurrence of AFM1 in milk has led to the development of specific quantitative methods of analysis to mitigate the risk of adversely affecting human health. Objective To demonstrate that the I’screen AFLA M1 Milk ELISA kit can quantify AFM1 in raw bovine milk and powdered milk. Method Assay performance was evaluated studying lot-to-lot consistency, assay stability, robustness, and possible interferences of related molecul

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Myagkonosov, D. S., E. V. Topnikova, D. V. Abramov, and O. G. Kashnikova. "Use of tristimulus reflectance colorimetry for detection of fresh milk adulteration with reconstituted dry milk." Food systems 8, no. 2 (2025): 296–305. https://doi.org/10.21323/2618-9771-2025-8-2-296-305.

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The authors propose a method for disclosing the adulteration of natural fresh milk by adding powdered milk, based on a quantitative assessment of the content of products of the initial stage of the Maillard reaction, which are a specific indicator of the presence of powdered milk. Implementation of the method involves isolation from milk of the preparation of dry, lactose-purified casein, followed by heat treatment under strictly controlled conditions. These conditions include maintaining a moisture level of approximately 6 % and a temperature of 100 ± 1 °C for five hours. In the process of he

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Reis, Francisco José Mendes dos, Antonio Marcos Jacques Barbosa, Elaine Silva de Pádua Melo, et al. "Data on Brazilian Powdered Milk Formulations for Infants of Various Age Groups: 0–6 Months, 6–12 Months, and 12–36 Months." Data 10, no. 7 (2025): 114. https://doi.org/10.3390/data10070114.

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Milk powder is a key nutritional alternative to breastfeeding, but its thermal properties, which vary with temperature, can affect its quality and shelf life. However, there is little information about the physical and chemical properties of powdered milk in several countries. This dataset contains the result of an analysis of the aflatoxins, macroelement and microelement concentrations, oxidative stability, and fatty acid profile of infant formula milk powder. The concentrations of Al, As, Ba, Cd, Co, Cr, Cu, Fe, Mg, Mn, Mo, Ni, Pb, Se, V, and Zn in digested powdered milk samples were quantif

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Kajal, MFI, MH Rashid, ME Uddin, and MR Zaman. "Qualities of full-cream powdered milk of different brands available in retail markets of Bangladesh." Bangladesh Journal of Animal Science 41, no. 2 (2013): 106–11. http://dx.doi.org/10.3329/bjas.v41i2.14125.

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The present experiment was conducted to evaluate the physical and microbiological qualities of whole powdered milk of six different brands (Kwality, NIDO, Diploma, Anchor, Farmland and Starship) available in retail market at Mymensingh town. Each brand was considered as treatment and three samples (replications) were taken for each brand. For this purpose, powdered milk samples were collected and analyzed to know the physical parameters mainly color, flavor, taste, solubility, appearance and specific gravity, and microbiological qualities such as total viable bacterial count and coliform count

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Dinh, Linh Dieu, and Brice Tseen Fu Lee. "Preferences for Japanese Baby Powdered Milk in Vietnam." Journal of Humanities and Social Sciences (JHASS) 6, no. 2 (2024): 102–14. http://dx.doi.org/10.36079/lamintang.jhass-0602.676.

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In recent years, the Vietnamese market has seen a significant influx of Japanese baby powdered milk. Understanding the position of Japanese baby powdered milk compared to domestic and other imported brands is crucial. This study explores key product attributes perceived by Vietnamese consumers and examines how the Japanese brand origin influences purchase intentions. While consumer behavior studies are common, research focusing on Japanese baby powdered milk in Vietnam is limited. This research reviews past findings and formulates hypotheses on factors leading to the purchase of Japanese powde

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Suzihaque, M. U. H., A. Norafiqah, and A. R. Norekanadirah. "Fruit-Milk Powder: A Review of Spray Drying Technology." Advanced Materials Research 1113 (July 2015): 328–33. http://dx.doi.org/10.4028/www.scientific.net/amr.1113.328.

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Fruit-milk powder contain various nutritional and therapeutic values. Constipation in children is associated with the lack of fiber from food intake. Child’s diet during their first years of life depends greatly on milk as their main food supply. The primary objective of drying milk incorporated with fruits is to preserve it in a shelf-stable powdered form of high quality without a need for refrigeration. Milk powder are mainly produced using spray-drying and freeze-drying. The parameters needed to be taken into consideration are identified as the factors affecting the physical properties of d

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Ibrahim, AS, M. Fouad Saad, and N. Moustafa Hafiz. "Dried Baby Formula as a Source of Opportunistic Members of Enterobacteriaceae for Infants." Journal of the Hellenic Veterinary Medical Society 74, no. 2 (2023): 5739–48. http://dx.doi.org/10.12681/jhvms.30211.

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For evaluating the prevalence of Enterobacteriaceae in baby formulas, we examined 60 different samples of powdered infant milk formula and milk-cereal based infant formula that is recommended for first-day birth and from 6-month age, respectively, and collected from various supermarkets, shops, and pharmacies. Six (20.0%) and thirteen (43.3%) powdered infant milk formulas and milk-cereal based infant formulas, respectively, were contaminated by different Enterobacteriaceae involved Enterobacter cloacae ssp. cloacae, Pantoea spp., Enterobacter hormaechei, and Raoultella ornithinolytica, which w

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AMELIN, VASILY G., SHOGAH ZEN ALABDEN CHALAWI, and DMITRY S. BOLSHAKOV. "IDENTIFICATION AND AUTHENTICATION OF COW’S MILK POWDER USING A SMARTPHONE AND CHEMOMETRIC ANALYSIS." Lomonosov chemistry journal 64, no. 1, 2023 (2023): 49–59. http://dx.doi.org/10.55959/msu0579-9384-2-2023-64-1-49-59.

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The possibility of identi cation and authentication of cow’s milk powder by the method of chemical colorimetry of the samples’ own uorescence using a smartphone camera and chemometric analysis is shown. A fundamental test device for direct colorimetric analysis of powdered milk is proposed, excluding the stage of sample preparation. Fluorescence excitation was carried out with a portable source of monochromatic UV radiation (λ = 365 nm). Colorimetric parameters of powdered milk uorescence in RGB space were recorded using a smartphone camera. We used chemometric processing of the calculated ana

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KOC, Banu, and Sibel BAYIL-OGUZKAN. "Antioxidant Activity and Total Phenolic Properties of Teleme Made with Different Milks." Eurasia Proceedings of Health, Environment and Life Sciences 5 (August 5, 2022): 101–5. http://dx.doi.org/10.55549/ephels.60.

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Teleme is an Anatolian shepherd's food, which is a coagulated dairy product made by dripping the milk of freshly plucked raw figs into raw milk. It is also called as teleme cheese or teleme yoghurt. It is an important and forgotten food alternative to nutritious yogurt and milk, which has been known in Anatolian geography for centuries and can be made practically.In this study, antioxidant activity and total phenolic substance values of teleme obtained from three different milks, which are ancient but less known today, were determined. For this purpose, wastelememade by using fig milk from 3 d

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Hossein Mahvi, Amir, Maryam Ghanbarian, Marjan Ghanbarian, Ahmad Khosravi, and Masoud Ghanbarian. "Determination of fluoride concentration in powdered milk in Iran 2010." British Journal of Nutrition 107, no. 7 (2011): 1077–79. http://dx.doi.org/10.1017/s0007114511003941.

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High concentrations of fluoride (F) in powdered milk (formula milk) can have adverse health effects on the body. The F concentration in powdered milk was analysed in Iran in 2010. A total of twelve commercial brands of highly consumed powdered milk were selected to analyse the F content through the standard F ion-selective electrode method. From each brand, three samples with different production dates were selected. The means and standard deviation for F concentration in all the samples was 1·73 (sd 0·3) μg F/g. The minimum and maximum F content in powdered milk brands Humana2 and Humana3 was

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Kibria, Sumya, AKM Masum, MA Islam, and Md Harun Ur Rashid. "Mineral profiles of powdered milk, yoghurt, ice cream and raw milk." Asian Journal of Medical and Biological Research 3, no. 2 (2017): 294–97. http://dx.doi.org/10.3329/ajmbr.v3i2.33583.

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The present study was undertaken to update the dairy food composition database of Bangladesh by studying the minerals profile of important milk and milk products. Major minerals such as Sodium (Na), Potassium (K), Calcium (Ca), Magnesium (Mg) and Phosphorus (P) contents of powdered milk, yoghurt, ice cream and raw milk of cows were investigated in this study. The research was conducted at the postgraduate laboratory of Dept. of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh. Na and K content were found by flame spectrophotometry method, Ca and Mg by EDTA titrimetric met

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SAITANU, KRIENGSAG. "Incidence of Aflatoxin M1 in Thai Milk Products." Journal of Food Protection 60, no. 8 (1997): 1010–12. http://dx.doi.org/10.4315/0362-028x-60.8.1010.

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Two hundred seventy samples of raw milk and off-the-shelf milk products were examined for aflatoxin M1 content using a radioimmunoassay. Aflatoxin M1 was found in the majority of milk samples except 1 sample of raw milk and 11 samples of imported powdered milk. All cases of aflatoxin M1 content greater than 0.5 ppb were found in 18% (48) of the samples including raw milk (17/67), pasteurized milk (20/63), ultra high temperature milk (7/60), sterilized milk (3/60), and pelleted milk (1/7). All powdered milk samples were negative for aflatoxin M1 except two samples with less than 0.1 ppb. The po

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Bibi, Chand, Safder Husain, and Zar Nigar. "Nutritional and Therapeutic Values of Cow Milk: A Comprehensive Review." Journal of Drug Delivery and Therapeutics 14, no. 5 (2024): 180–84. http://dx.doi.org/10.22270/jddt.v14i5.6561.

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Milk is the most necessary food for humans because it provides almost all nutrients such as the most nutritious protein, calcium, essential fatty acids, water-soluble vitamins, and other bioactive compounds responsible for maintaining health and other physiological functions. Milk has also been used effectively in the Unani system of medicine for centuries to improve complexion and to treat other ailments (especially dermatological disorders). For skin brightening, Unani physicians mentioned the use of the paste made up of powdered tukhm e kharpazah (seeds of musk melon), aarad e nakhud (powde

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Ahmida, Nagwa H. S., Naema A. Abdeljalil, Intisar A. Elshara, Abdulsalam A. Benkhayal, and Mohemed H. S. Ahmida. "The Contents of Some Essential Major and Trace Elements in Various Types of Processed Milk Products Collected from Benghazi Markets." Journal of Pure & Applied Sciences 21, no. 2 (2022): 141–45. http://dx.doi.org/10.51984/jopas.v21i2.2090.

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Milk is an important food; it supplies our body with the essential mineral’s requirements. In this study, some major (Calcium, magnesium, phosphorus) and minor (copper, iron, zinc) essential minerals were determined in seventy-eight random processed milk samples. These samples were collected from different markets in Benghazi city, Libya during 2017. The order of major essential elements concentrations in all milk samples was calcium> phosphorous> magnesium. The mean concentrations of calcium were recorded at 4262 ±2771mg/kg, 5006 ±896mg/kg, 1276 ±319mg/kg and 1231 ±154mg/kg, while mean

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Orlova, Anna Yu, Vera A. Gribkova, Natalia N. Lebedeva, Anatoliy A. Slavyanskiy, and Natalia V. Nikolaeva. "Development of technology for powdered soy milk with the addition of coconut powder." BIO Web of Conferences 34 (2021): 06013. http://dx.doi.org/10.1051/bioconf/20213406013.

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Soy is a cultivated herb that is high in vitamins, minerals, and other elements that provide many health benefits. The main reason why this product is valued is complete proteins, which are almost as nutritious as animal proteins. The problem of this study is that the market for soy products represents a large assortment of products; however, products with no lactose are produced insufficiently and in limited quantities. In connection with the presence of certain problems in this industry, the purpose of the study was the technology of developing dry soy milk with the addition of coconut powde

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Soares, Maria E., Maria L. Bastos, and Margarida Ferreira. "Selective Determination of Chromium (VI) in Powdered Milk Infant Formulas by Electrothermal Atomization Atomic Absorption Spectrometry after Ion Exchange." Journal of AOAC INTERNATIONAL 83, no. 1 (2000): 220–23. http://dx.doi.org/10.1093/jaoac/83.1.220.

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Abstract A previously developed method was adapted to the selective determination of hexavalent chromium in powdered milk infant formulas. The species in reconstituted milk was separated on an ion-exchange column, Chromabond NH2, and measured by electrothermal atomization atomic absorption spectrometry. The detection limit was 1.8 μg/L, and the linearity range under optimized conditions was 1.8–50.0 μg/L. The precision values were 4.1 and 6.5% for the analytical and overall procedures, respectively. The procedure was validated by the method of standard additions (5.0, 10.0, and 25.0 μg/L), and

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Rita Inoni, Oghenenyerhovwo, and Justice Taiwo Ogundare. "INFLUENCING FACTORS OF CONSUMERS’ BRAND PREFERENCE OF POWDERED MILK." Innovative economics and management 11, no. 1 (2024): 49–67. http://dx.doi.org/10.46361/2449-2604.11.1.2024.49-67.

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Oghenenyerhovwo Rita Inoni E-mail: oghenenyerhovwo.inoni@dou.edu.ng Ph.D, Dennis Osadebay University Asaba. Delta State, Nigeria https://orcid.org/0000-0002-3656-2000 Justice Taiwo Ogundare E-mail: justice.ogundare@dou.edu.ng Ph.D., Dennis Osadebay University Asaba. Delta State, Nigeria https://orcid.org/0000-0002-8622-9206 Abstract: Consumer brand preference (CBP) is a precursor to a consumer’s final purchase decision of a product, and is an important area in the field of consumer buying behaviour. This is particularly so owing to the multitudinous array of competing products in the market pl

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Abreu, Elisangela de, Jamile Zeni, Clarice Steffens, and Juliana Steffens. "Frozen yogurt from sheep milk." Revista Ceres 63, no. 5 (2016): 605–13. http://dx.doi.org/10.1590/0034-737x201663050003.

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ABSTRACT The aim of this work was to develop frozen yogurt formulations from powdered yogurt of sheep milk, through an experimental design of 2², with a triplicate at the central point. The variables studied were emulsifier/stabilizer (0.50%, 0.75%, and 1.00%) and powder for cream (2.75%, 3.00% and 3.25%). The parameters evaluated were sensory characteristics, texture, and microbiological counts. The results showed that the formulations had counts of S. aureus and fecal coliforms at 45 °C, lactic acid bacteria and Salmonella sp within the limits established by legislation. Instrumental analysi

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Zaric, Danica, Biljana Pajin, Marica Rakin, Zita Seres, Ljubica Dokic, and Jelena Tomic. "Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill." Chemical Industry 65, no. 5 (2011): 563–73. http://dx.doi.org/10.2298/hemind110525045z.

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Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e. in a ball mill applying variable refining time (30, 60 and 90 min) and pre-crystallization temperature in chocolate masses (26, 28 and 30?C). Two types of chocolate were produced: chocolate with 20% of powdered cow?s milk (R1) and chocolate with 20%

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Melquiades, F. L., and C. R. Appoloni. "Natural radiation levels in powdered milk samples." Ciência e Tecnologia de Alimentos 24, no. 4 (2004): 501–4. http://dx.doi.org/10.1590/s0101-20612004000400004.

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Reh, Christoph, Shrinivasa N. Bhat, and Stephane Berrut. "Determination of water content in powdered milk." Food Chemistry 86, no. 3 (2004): 457–64. http://dx.doi.org/10.1016/j.foodchem.2003.10.028.

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GAO, HONG, QI-LI GAO, XIA ZHANG, et al. "IMPROVED MEDIUM FOR DETECTION OFKLEBSIELLAIN POWDERED MILK." Journal of Food Safety 30, no. 1 (2010): 12–23. http://dx.doi.org/10.1111/j.1745-4565.2009.00186.x.

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Alves, Márcia Keller, and Raquel Pedroni. "LACTOSE CONTENT IN POWDERED MILK AND / OR MILK COMPOUND LACTOSE FREE." Revista UNINGÁ 58 (March 11, 2021): eUJ3488-eUJ3488. http://dx.doi.org/10.46311/2318-0579.58.euj3488.

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A lactose é um dissacarídeo formado por glicose e galactose. Indivíduos com deficiência ou ausência da enzima responsável pela digestão da lactose, a lactase, são diagnosticados como intolerantes à lactose. O mercado disponibiliza, para esse público, produtos lácteos isentos do carboidrato, regulamentados pela Resolução número 135, de 08 de fevereiro de 2017, da Agência Nacional de Vigilância Sanitária, referente a produtos para fins especiais. Legalmente, produtos isentos de lactose podem conter no máximo 0,1 g por 100 g ou 100 ml do alimento pronto para o consumo, enquanto que produtos com b

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Sertl, David, William Malone, P. Beljaars, et al. "Liquid Chromatographic Method for Determination of Iodine in Milk: Collaborative Study." Journal of AOAC INTERNATIONAL 76, no. 4 (1993): 711–19. http://dx.doi.org/10.1093/jaoac/76.4.711.

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Abstract Nine laboratories participated in an AOAC International/ International Dairy Federation collaborative study on a liquid chromatographic (LC) method for determination of iodine in milk. Liquid milk is passed through a 25 000 MW membrane filter to remove protein and insoluble material. Iodine (in the form of iodide) in the clear filtrate is separated by reversed-phase ion-pair LC and is detected electrochemically. Participants analyzed 2 commercial pasteurized whole milks and 5 nonfat dry milk powders in blind duplicate. Each sample was tested in duplicate on 2 days. Repeatability and r

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Benahmed Djilali, Adiba, Mohammed Said Metahri, Lynda Lakabi, et al. "Innovative Approaches to Camembert Cheese: Optimizing Prebiotics and Coagulation Conditions for Enhanced Quality and Nutrition." Fermentation 10, no. 10 (2024): 524. http://dx.doi.org/10.3390/fermentation10100524.

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The objective of this study is to investigate how different factors, such as lactic acid bacteria, prebiotics (flaxseed powder, watercress seed powder, okra mucilage), and coagulation temperature influence the final quality of curd by conducting three optimization experiments and implementing a structured experimental plan. In the first phase, milk coagulation was assessed at 45 °C with various combinations of lactic acid bacteria (probiotics) and prebiotics (powdered flaxseed and watercress). In the second investigation phase, the effects of lowered probiotic and prebiotic (powdered flaxseed

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Okstaviyani, Elinda, Puput Dwi Lestari, Kawiji Kawiji, et al. "Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients." Foods 13, no. 22 (2024): 3694. http://dx.doi.org/10.3390/foods13223694.

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Product development must be continuously done by the chocolate industry to face a high level of competitiveness in the market industry. This study investigates the effect of powdered sappan wood and butterfly pea flower incorporation in milk and white chocolate compounds. Four concentrations of each additional ingredient were used (0, 5, 10 and 15%). The results show that incorporating powdered sappan wood and butterfly pea flower significantly improved the total phenolic and flavonoid content and antioxidant activity of milk and white compounds. This study clearly shows that the selected plan

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DESALES-GALEANA, G., D. TENORIO, M. JIMENEZ-REYES, R. MAGGI, and J. LOPEZ-MONROY. "A TRACE ELEMENT STUDY OF POWDERED MILK BY PIXE." International Journal of PIXE 03, no. 03 (1993): 243–53. http://dx.doi.org/10.1142/s0129083593000203.

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PIXE analysis of 10 commercial powdered milk has been performed for 16 elements: P, Cl, K, Ca, Cr, Fe, Co, Ni, Cu, Zn, Ga, Br, Rb, Sr, Mo and Cd. None of the analyzed samples was found to contain any of these elements at concentrations exceeding toxicity limits. A qualitative analysis of the powdered milk containers was also done. Analysis of a standard reference milk sample, A-11 from IAEA, for the 16 elements listed above gave a good agreement with the certified values, except for Cl, K, Ca, Cr and Rb.

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Iko Anggara Putra and Aji Jumiono. "PROSES PENGOLAHAN SUSU ULTRA HIGH TEMPERATURE (UHT) BESERTA KEMASAN YANG BERPENGARUH TERHADAP MASA SIMPAN." Jurnal Ilmiah Pangan Halal 3, no. 1 (2021): 44–48. http://dx.doi.org/10.30997/jiph.v3i1.8729.

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Milk is in great demand by the public, pure milk comes from livestock such as cows and goats. People prefer to consume whole milk rather than powdered milk because it is practical to consume. Milk itself cannot be separated from everyday life because of its many benefits. Dairy products, such as powdered milk for babies, UHT liquid milk, etc., are a great opportunity for the advancement of today's business sector. The nutritional content of milk is very high, such as phosphorus, calcium, vitamin A, vitamin B and riboflavin. Fresh milk also still contains some bacteria such as Lactobacillus, st

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