Journal articles: 'Stability of milk'

1

Muir, D. Donald. "Heat stability of milk and concentrated milk." International Journal of Biochemistry 17, no. 3 (1985): 291–99. http://dx.doi.org/10.1016/0020-711x(85)90203-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Singh, Harjinder. "Heat stability of milk." International Journal of Dairy Technology 57, no. 2-3 (2004): 111–19. http://dx.doi.org/10.1111/j.1471-0307.2004.00143.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Dmytrow, Izabela, Anna Mituniewicz-Małek, Ziarno Małgorzata, and Jerzy Balejko. "Storage stability of fermented milk with probiotic monoculture and transglutaminase." Czech Journal of Food Sciences 37, No. 5 (2019): 332–37. http://dx.doi.org/10.17221/22/2019-cjfs.

Full text

Abstract:

The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the 1st, 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria. The enzyme activity resulted in an significant decrease in the titratable acidity of the experimental products, positively affected viscosity, the viability of probiotic bacteria and the organoleptic properties of fermented milk.

APA, Harvard, Vancouver, ISO, and other styles

4

Robitaille, Gilles. "Influence of κ-casein and β-lactoglobulin genetic variants on the heat stability of milk". Journal of Dairy Research 62, № 4 (1995): 593–600. http://dx.doi.org/10.1017/s0022029900031320.

Full text

Abstract:

SUMMARYHeat coagulation time-pH curves at 140°C were obtained for 43 blended skim milk samples from Holstein cows to determine the effects of genetic variants of κ-casein and β-lactoglobulin on milk heat stability. The blended milk samples were similar in terms of protein content and milk salts, but were genotypically different for κ-casein (AA, AB) and β-lactoglobulin (AA, AB, BB). Type A curves were obtained for all milks. Maximum heat stability was affected by the κ-casein genotype (AB > AA, P < 0·01) but the influence of the β-lactoglobulin genotype was only significant when the κ-casein AA genotype was present (β-lactoglobulin AA > BB, P < 0·0001). Minimum heat stability was significantly higher (P < 0·0001) for milk genotyped κ-casein AB:β-lactoglobulin BB. The effects of milk genotyped κ-casein BB on maximum and minimum heat stability were determined by analysing individual milks: κ-casein BB:β-lactoglobulin AB (n=8) and reconstituted milks: κ-casein BB:β-lactoglobulin AA, AB and BB (n = 17). Type B curves were obtained on three occasions for individual κ-casein BB:β-lactoglobulin AB milk and on five occasions in the case of reconstituted milks with κ-casein BB:β-lactoglobulin AA, AB and BB. This suggests a relationship between the type B curve and the κ-casein B genetic variant. Comparison of the mean values of heat stability at the pH of maximum heat stability of each individual and reconstituted milk genotype suggested that the best genotype for κ-casein in terms of heat stability was BB.

APA, Harvard, Vancouver, ISO, and other styles

5

Braun, Hanewald, and Vilgis. "Milk Emulsions: Structure and Stability." Foods 8, no. 10 (2019): 483. http://dx.doi.org/10.3390/foods8100483.

Full text

Abstract:

The main aim of this research is to investigate the characteristics of milk and milk proteins as natural emulsifiers. It is still largely unclear how the two main fractions of the milk proteins behave as emulsifier in highly concentrated emulsions. The surface-active effect of these is determined experimentally for emulsions with a high oil content (φ > 0.7), in this case fully refined rapeseed oil. Recent publications have not yet sufficiently investigated how proteins from native milk behave in emulsions in which a jamming transition is observed. In addition, scientific measurements comparing fresh milk emulsions and emulsions of dried milk protein powders based on rheological and thermal properties are pending and unexamined. The emulsions, prepared with a rotor-stator disperser, are investigated by their particle size and analysed by microscopy, characterised by their rheological properties. The behaviour under shear is directly observed by rheo-optical methods, which enables the direct observation of the dynamic behaviour of the oil droplets undergoing a size selective jamming transition. For a better understanding of the contributions of the different emulsifying proteins, oil-in-water emulsions have been prepared by using whey protein isolates and sodium casinates. Their different role (and function) on the interface activity can be assigned to the droplet sizes and mechanical behaviour during increasing shear deformation. In addition, solid (gelled) emulsions are prepared by heating. It is shown that the cysteine-containing whey proteins are mainly responsible for the sol–gel transition in the continuous water phase and the formation of soft solids.

APA, Harvard, Vancouver, ISO, and other styles

6

Pierre, Alice. "Milk stability in ethanolic solutions." Journal of Dairy Research 56, no. 3 (1989): 521–27. http://dx.doi.org/10.1017/s0022029900029010.

Full text

Abstract:

SummaryWe have investigated the role of pH in the destabilization of milk and sodium caseinate solutions by ethanol. Ethanol shifted the pH of minimum stability of both caseinate and milk to higher values. A linear relation between this pH and the reciprocal dielectric constant of the mixture was observed. The addition of calcium to these alcoholic mixtures also increased the pH of minimum stability. The results are discussed in terms of the alcohol-induced shifts in the pK values of important constituent amino acids and of the effect of alcohol on soluble Ca levels.

APA, Harvard, Vancouver, ISO, and other styles

7

Guo, Ming R., Siping Wang, Zeng Li, Jun Qu, Lixin Jin, and Paul S. Kindsted. "Ethanol stability of goat’s milk." International Dairy Journal 8, no. 1 (1998): 57–60. http://dx.doi.org/10.1016/s0958-6946(98)00020-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

RENKEN, SHELLY A., and JOSEPH J. WARTHESEN. "Vitamin D Stability in Milk." Journal of Food Science 58, no. 3 (1993): 552–55. http://dx.doi.org/10.1111/j.1365-2621.1993.tb04322.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Molad, Michal, Lilach Ashkenazi, Ayala Gover, et al. "Melatonin Stability in Human Milk." Breastfeeding Medicine 14, no. 9 (2019): 680–82. http://dx.doi.org/10.1089/bfm.2019.0088.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

BOOMGAARD, TH, T. VLIET, and A. C. M. HOOYDONK. "Physical stability of chocolate milk." International Journal of Food Science & Technology 22, no. 3 (2007): 279–91. http://dx.doi.org/10.1111/j.1365-2621.1987.tb00489.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Vegarud, G. E., T. Langsrud, M. J. Brovold, et al. "Cows milk protein genotypes: quality and stability of raw milk, pasteurized milk and fermented milk." International Dairy Journal 9, no. 3-6 (1999): 399–400. http://dx.doi.org/10.1016/s0958-6946(99)00105-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Teichert, Joanna, Dorota Cais-Sokolińska, Romualda Danków, et al. "Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition." Foods 9, no. 2 (2020): 217. http://dx.doi.org/10.3390/foods9020217.

Full text

Abstract:

Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare’s milk. Herein, we examined the range of color changes in mare’s milk and cow’s milks adapted to mare’s milk composition. These samples were further fermented and stored for 3 weeks at 5 ± 1 °C. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used for fermentation. Mare’s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow’s milk (300 min). After fermentation, mare’s milk compared to cow’s milk and adapted cow’s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of Lactobacillus (7.71 log CFU/mL) and Streptocococcus (7.20 log CFU/mL) in mare’s and other’s milks were the same. Mare’s milk was furthest from the ideal white (WI) color, with its chrome (C*) being 1.5-times larger than cow’s milk. However, fermented mare’s milk was darker than the fermented adapted milk and cow’s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare’s milk color stability during production and storage was less than that of fermented cow’s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare’s milk. The water holding capacity decreased but was still higher compared to fermented cow’s milk.

APA, Harvard, Vancouver, ISO, and other styles

13

McLean, Douglas M., E. R. Bruce Graham, Raul W. Ponzoni, and Hugh A. Mckenzie. "Effects of milk protein genetic variants and composition on heat stability of milk." Journal of Dairy Research 54, no. 2 (1987): 219–35. http://dx.doi.org/10.1017/s002202990002536x.

Full text

Abstract:

SummarySkim milk samples from 126 Friesian and 147 Jersey cows in eight commercial herds were preheated at 85 °C for 30 min and concentrated to 200 g l−1 total solids. A heat coagulation time–pH curve was determined at 120 °C for each treated sample. Heat coagulation times ranged from 1 to 50 min at the non-adjusted pH and 1 to 60 min at the pH of maximum stability. The following statistically significant effects were found. Maximum heat stability was affected by genetic variants of κ-casein (B > AB > A; P < 0·001) and β-lactoglobulin (B, AB>A; P < 0·05) whereas natural heat stability was affected only by κ-casein genetic variants (B > AB > A; P < 0·001). Maximum and natural heat stability were corre-lated positively with β-casein and κ-casein concentrations and were negatively correlated with αs1-casein and β-lactoglobulin concentrations. Milk from Jersey cows had greater maximum and natural heat stability than milk from Friesian cows. Differences were found between herds within breed for natural heat stability, but not for maximum heat stability. Maximum heat stability declined with age of the cow. The heat stability of skim milk samples taken from 40 Jersey cows in one of the herds was determined at 140 °C. A considerable variation was found in the coagulation time–pH curves. There was a difference in natural heat stability between κ-casein variants (B > AB; P < 0°05). Natural and maximum heat stability were correlated positively with urea concentration. No relationship was found between the heat stability of preheated concentrated skim milk and the heat stability of the original skim milk. The pH of skim milk samples was associated with αs1-casein genetic variant, age of cow, stage of lactation and concentration of γ-casein.

APA, Harvard, Vancouver, ISO, and other styles

14

Bakar, Jamilah, Mohd Ali Hassan, and Azhar Ahmad. "Storage stability of coconut milk powder." Journal of the Science of Food and Agriculture 43, no. 1 (1988): 95–100. http://dx.doi.org/10.1002/jsfa.2740430112.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Tuinier, R., and C. G. de Kruif. "Stability of casein micelles in milk." Journal of Chemical Physics 117, no. 3 (2002): 1290–95. http://dx.doi.org/10.1063/1.1484379.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Huppertz, Thom. "Heat stability of transglutaminase-treated milk." International Dairy Journal 38, no. 2 (2014): 183–86. http://dx.doi.org/10.1016/j.idairyj.2013.10.014.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Smith, T. J., R. E. Campbell, Y. Jo, and M. A. Drake. "Flavor and stability of milk proteins." Journal of Dairy Science 99, no. 6 (2016): 4325–46. http://dx.doi.org/10.3168/jds.2016-10847.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

WALSH, MARIE K., and XIAOSHAN LI. "Thermal stability of acid proteinases." Journal of Dairy Research 67, no. 4 (2000): 637–40. http://dx.doi.org/10.1017/s0022029900004532.

Full text

Abstract:

Milk-clotting enzymes are used during the production of cheese to coagulate the casein, allowing the formation of a three-dimensional network that entraps the milk fat. Commercially available milk-clotting enzymes differ with respect to source, specificity, optimum pH and thermostability. All are acid proteinases that can cleave κ-casein resulting in the coagulation of milk. Chymosin (EC 3.4.23.4) is specific for the Phe–Met bond in κ-casein at the natural pH of milk (6·7). Recombinant chymosin is available commercially from a variety of sources and has a maximum activity at 40 °C. Recombinant chymosins are purified from the fermentation of recombinant strains of Aspergillus niger, Asp. oryzae or Kluyveromyces marxianus. These enzyme preparations are chemically and functionally identical to calf chymosin. Rennets are purified from the abomasum of bovines and can contain from 60 to 100% chymosin with the remainder being primarily bovine pepsin (Wigley, 1996). Microbial proteinases (EC 3.4.23.6) are generally more proteolytic than chymosin, with varying heat stability. These enzymes liberate more non-protein N from casein and can cleave α- and β-casein as well as κ-casein at the natural pH of milk. Acid proteinases from Cryphonectria parasitica are more heat labile than those from Rhizomucor miehei, which are characterized as thermostable (Ernstrom & Wong, 1974).The objective of this research was to characterize milk-clotting enzymes with respect to thermal inactivation in skim milk. This information has applications in milk and whey processing.

APA, Harvard, Vancouver, ISO, and other styles

19

O'CONNELL, JOHN E., and PATRICK F. FOX. "Effects of phenolic compounds on the heat stability of milk and concentrated milk." Journal of Dairy Research 66, no. 3 (1999): 399–407. http://dx.doi.org/10.1017/s0022029999003593.

Full text

Abstract:

A methanol extract of green tea was fractionated on Sephadex LH-20. The compounds eluted were identified by thin layer chromatography as catechin–epicatechin, gallocatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. When added to milk at 2·0 g/l, these polyphenols, apart from the catechin–epicatechin mixture, increased the heat stability of skim milk, particularly in the region of the minimum (pH 6·8–7·1). When added at 0·4 g/l, green tea polyphenols also increased the heat stability of concentrated milk. The effects of other phenolic compounds on the heat stability of milk were also examined. Chlorogenic acid, guaiacol, thymol, vanillin, butylene hydroxyanisole, propyl gallate and butylene hydroxytoluene did not affect the heat stability of milk or concentrated milk. Quinic acid markedly reduced the heat stability of skim milk. Pyrogallol, catechol, tannic acid, ellagic acid, phloroglucinol and gallate converted a type A heat coagulation time–pH profile to a type B profile. Ferulic acid and vanillic acid increased heat stability in the region of the maximum, with little effect on the minimum, and stability did not recover at pH values on the alkaline side of the minimum. Caffeic acid increased the heat stability of milk while the related non-phenolic compounds 2,5-dimethoxycinnamic acid and 3,4-dimethoxycinnamic acid had no effect.

APA, Harvard, Vancouver, ISO, and other styles

20

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 (1996): 1079–90. http://dx.doi.org/10.4315/0362-028x-59.10.1079.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

21

Wang, Cunfang, Xinman Lou, and Jianmin Wang. "Fatty Acid Composition and Fat Stability of Raw Milk and Pasteurized Milk from Laoshan Goats." Journal of Agricultural Science 8, no. 6 (2016): 149. http://dx.doi.org/10.5539/jas.v8n6p149.

Full text

Abstract:

<p>In this study, the fatty acid profile and fat stability for seven consecutive days of raw milk and pasteurized milk from Laoshan goats have been evaluated by gas chromatography-mass spectrometry (GC-MS) after fatty acid methyl ester. The results showed that the concentrations of short chain fatty acids (SCFA) and saturated fatty acids (SFA) significantly increased by 47.36% and 11.68% after pasteurization respectively, while the concentrations of unsaturated fatty acids (UFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) decreased by 26.08%, 26.45% and 22.15% respectively. The C10:0 (5.39%-8.57%), C12:0 (3.13%-5.28%), C14:0 (8.12%-11.87%), C16:0 (25.59%-28.53%), C18:0 (14.60-13.69%) and C18:1 (33.91-24.92%) are the most predominant fatty acids of Laoshan goat milk with significant differences. Moreover, the fat stabillity for seven consecutive days of raw milk and pasteurized milk was detected by sedimentation rate (R). The fat stability in pasteurized milk was more stable than that in raw milk, the sedimentation rate of raw milk and pasteurized milk consisted in a progressive decrease in the seven days by 82.99% and 79.77% respectively. What’s more, significant difference was observed from 1st day to 4th day between raw milk and pasteurized milk, however, there was no significance from 5th to 7th. This is the first report to fully characterize the fatty acid contents and fat stability of Laoshan goat raw milk and its pasteurized milk and it provided a certain theoretical basis for the research and development of goat milk functional product.</p>

APA, Harvard, Vancouver, ISO, and other styles

22

Nuñez de González, Maryuri T., Rahmat Attaie, Adela Mora-Gutierrez, Selamawit Woldesenbet, and Yoonsung Jung. "Stability of Fucoxanthin in Pasteurized Skim and Whole Goat Milk." Foods 10, no. 7 (2021): 1647. http://dx.doi.org/10.3390/foods10071647.

Full text

Abstract:

Obesity has become a worldwide problem giving rise to several health issues. Fucoxanthin, a marine carotenoid with anti-obesity activity, has potential application as a biofunctional ingredient in human food. The objective of this study was to evaluate the thermal stability of fucoxanthin at pasteurization temperature and, subsequently, its storage stability in goat whole milk (WM) and skim milk (SM) at refrigeration temperature for four weeks. Additionally, the effect of supplementation of fucoxanthin on the composition of milk, pH, acidity, color, and lipid oxidation of WM and SM was evaluated during the four week storage period. Fresh goat WM and SM were supplemented with fucoxanthin at a concentration of 10.67 µg/mL (2.56 mg/240 mL of milk, one serving), pasteurized at 64 °C for 30 min and stored at 4 °C for four weeks. The quantification of fucoxanthin in WM and SM was performed every week using a HPLC method. Moreover, the effect of supplementation of fucoxanthin on the composition of WM and SM was evaluated by a LactiCheck milk analyzer, and the color was evaluated by reflectance using a HunterLab colorimeter. Lipid oxidation, as the 2-thiobarbituric acid-reactive substances (TBARS) at A532, was determined using a Spectramax Plus spectrophotometer during storage. Data were analyzed by a split-plot design using PROC MIXED of SAS. The recovery yields of fucoxanthin from the pasteurized WM and SM were 96.17 ± 1.5 % and 96.89 ± 1.5 %, respectively. Both milks exhibited high recovery yields of fucoxanthin. Fucoxanthin was stable in goat WM and SM during storage at 4 °C for four weeks. The addition of fucoxanthin, at the concentration reported to have an anti-obesity effect in humans, to pasteurized WM and SM did not affect the composition or the physicochemical properties of milks but influenced the color, especially increasing the yellowness in the samples. These results revealed that goat milk can be used as a suitable matrix for the supplementation of fucoxanthin as a biofunctional ingredient in human foods.

APA, Harvard, Vancouver, ISO, and other styles

23

Barišić, Veronika, Ante Lončarić, Ivana Flanjak, et al. "Stability of Chocolates Enriched with Cocoa Shell during Storage." Proceedings 70, no. 1 (2020): 3. http://dx.doi.org/10.3390/foods_2020-08534.

Full text

Abstract:

The stability of chocolate is mainly influenced by cocoa butter re-crystallization during storage, shown through fat bloom (appearance of white layers of cocoa butter on chocolate surface). The aim of this study was to examine the influence of cocoa shell addition on stability of dark and milk chocolate over a one-year storage period. Dark and milk chocolates were produced in a ball mill. Four chocolates were produced, two with the addition of cocoa shell (5% in milk and 15% in dark) and two control chocolates without the addition. The effect of cocoa shell on chocolate stability was examined by determining total color change and whiteness index (calculated from parameters L*, a* and b* determined using chromameter), total polyphenol content (TPC) (using the Folin–Ciocalteau method) and thermo-physical properties (using differential scanning calorimetry). Total color change and whiteness index were lower in chocolates with cocoa shell than in control samples. Over a period of one year, milk and dark chocolate with cocoa shell had lower enthalpy. Total polyphenol content in all chocolates did not change significantly through the storage period, although chocolates with cocoa shell had lower TPC because part of the cocoa liquor was replaced with cocoa shell.

APA, Harvard, Vancouver, ISO, and other styles

24

Clarke, Timothy. "A reference milk system for instrumental measurement of milk fat and protein." Journal of Dairy Research 55, no. 3 (1988): 355–60. http://dx.doi.org/10.1017/s0022029900028612.

Full text

Abstract:

SummaryA reference milk system (Clarke system) using primary reference milks made from preserved natural bovine milks (PNM) and standard reconstituted milk (SRM) has been developed to enable accurate calibration of milk analysing instruments. The PNM have values of 2, 3, 4, 5 and 6% fat and 3·5, 2·7, 3·4, 4·2 and 3·3% protein respectively and can be stored for 4 months without detectable change in fat or protein content. The above reference milk system utilizes SRM as a secondary reference milk to enable regular checking of the stability of the instrument calibration during routine testing (e.g. after every 100 samples). Over several months seven laboratories using 13 fat-testing instruments and seven protein-testing instruments achieved high levels of accuracy in weekly calibrations (coefficient of variation 1·1%) when they used the reference milk system and adhered to the prescribed calibration criteria.

APA, Harvard, Vancouver, ISO, and other styles

25

Horne, David S., and D. Donald Muir. "Alcohol and Heat Stability of Milk Protein." Journal of Dairy Science 73, no. 12 (1990): 3613–26. http://dx.doi.org/10.3168/jds.s0022-0302(90)79064-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Bell, Leonard N., and Katherine J. Luecke. "Tagatose Stability in Milk and Diet Lemonade." Journal of Food Science 77, no. 1 (2011): H36—H39. http://dx.doi.org/10.1111/j.1750-3841.2011.02456.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Zhang, Chu Shu, Qing Li Yang, Ji Chao Mou, et al. "Studies on Stability of Peanut Mango Milk." Applied Mechanics and Materials 117-119 (October 2011): 25–28. http://dx.doi.org/10.4028/www.scientific.net/amm.117-119.25.

Full text

Abstract:

The choice and consumption of emulsifier and stabilizer are one of the main factors affecting stability for peanut mango milk. The stabilizer of mango peanut milk was guar gum, the dosage was 0.15%; The optimum emulsifier was the mixture of sucrose fatty acid ester , monoglyceride and polyglycerol fatty acid ester(1:1:1), the dosage was 0.24%.The study developed a nutrient-rich, stable state of the organization of peanut mango milk.

APA, Harvard, Vancouver, ISO, and other styles

28

Rollo, D. E., P. G. Radmacher, R. M. Turcu, S. R. Myers, and D. H. Adamkin. "Stability of lactoferrin in stored human milk." Journal of Perinatology 34, no. 4 (2014): 284–86. http://dx.doi.org/10.1038/jp.2014.3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Anema, Skelte G. "Stability of milk-derived calcium phosphate suspensions." Dairy Science and Technology 89, no. 3-4 (2009): 269–82. http://dx.doi.org/10.1051/dst/2009005.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

FELLMAN, ROSE L., PAUL S. DIMICK, and RUTH HOLLENDER. "Photooxidative Stability of Vitamin A Fortified 2% Lowfat Milk and Skim Milk." Journal of Food Protection 54, no. 2 (1991): 113–16. http://dx.doi.org/10.4315/0362-028x-54.2.113.

Full text

Abstract:

Lowfat milk and skim milk were fortified with either oil- or aqueous-based carrier blends of vitamins A and D, in 1-gal poly-ethylene containers, and illuminated up to 72 h with 1080 1× (100 ft-c) at 5°C in a commercial display case. Vitamin A measurments and sensory analyses showed that vitamin A was more stable in 2% lowfat milk than in skim milk regardless of the carrier. The aqueous-based carrier provided more stability in lowfat milk while the oil-based carrier gave more stability in skim milk. Skim milk fortified with the aqueous-based vitamin A had 69% loss, while the unexposed control exhibited only 15% loss of the vitamin. Off-flavors were evident after 6 h in light-exposed 2% lowfat milk with the oil-based vitamin A, but the same milk with aqueous-based vitamin A did not exhibit off-flavors until after 12 h. Both 2% lowfat and skim milk samples exposed to light received similar lowered preference scores compared to nonexposed control samples. When both fortified and nonfortified 2% lowfat and skim milk samples were tasted after exposure to light, the flavor was not significantly different, but were in the unacceptable range.

APA, Harvard, Vancouver, ISO, and other styles

31

Gallagher, Daniel P., John A. Lucey, and Daniel M. Mulvihill. "Heat Stability Characteristics of Porcine milk and mixed Porcine-bovine milk systems." International Dairy Journal 6, no. 6 (1996): 597–611. http://dx.doi.org/10.1016/0958-6946(95)00056-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Donnelly, William J., and David S. Horne. "Relationship between ethanol stability of bovine milk and natural variations in milk composition." Journal of Dairy Research 53, no. 1 (1986): 23–33. http://dx.doi.org/10.1017/s0022029900024626.

Full text

Abstract:

SUMMARYSeveral ionic components of ultrafiltrate were measured in bulk and individual cow milks and an assessment was made of their relationship with the parameters of the corresponding ethanol (EtOH) stability/pH profiles. From linear regression analysis the strongest relationships (P < 0·001) were between soluble salt balance [expressed as (Ca+Mg) minus (Pi+Cit) or as the ratio to (Pi+Cit)] and pK (correlation coefficient, γ ∼ 0·82) or Smax, the maximum stability at high pH (γ ∼–0·72), and between Pi and pK(γ = –0·84)or Smax (γ = –0·61). These relationships agree with the view that the parameters of the EtOH stability/pH profile are determined by pH-induced changes in concentration of divalent cations. Natural variations in these parameters may be attributed to variations in relative concentrations of divalent cations and their chelators. EtOH stabilities at the natural pH of bulk milks from winter/spring- and autumn-calving animals were lowest in early and late lactation. The most important contributory factors appeared to be a high salt balance ratio in late lactation and a low natural milk pH in early lactation. The main component responsible for variable salt balance ratio was usually soluble Pi. Decrease in EtOH stability at the natural pH of late lactation milks reflected a more general change in the characteristics of the EtOH stability/pH profile, seen as an increase in pK and, in extreme cases, a decrease in Smax and profile gradient.

APA, Harvard, Vancouver, ISO, and other styles

33

Осинцев, Алексей, Aleksey Osintsev, Владимир Брагинский, et al. "Specifics of Milk and Plant-based Milk-like Products Coagulation." Food Processing: Techniques and Technology 48, no. 3 (2019): 81–89. http://dx.doi.org/10.21603/2074-9414-2018-3-81-89.

Full text

Abstract:

Milk coagulation is one of the most important technological operations in the production of many dairy products, such as cheeses or yogurt. Recently, there has been a surge of interest for plant-based milk substitutes. Besides, under certain conditions, milk-like colloid systems are able to form curds. This quality makes it possible to obtain cheese-like and yoghurt-like products. This makes the issue of coagulation mechanisms in milk-like systems even more relevant. The authors conducted a review of the main physicochemical properties of milk and milk-like systems and proposed a model that describes the colloidal stability of cow milk proteins and plant proteins of milk-like systems. In both cases, it was the electric charge that provided colloidal stability of the systems. The charge was caused by dissociation of some functional groups of protein complexes. The authors believe that phosphorus-containing organic compounds help to maintain the colloidal stability of milk and plant-based milk-like systems. This explains the important role of calcium and magnesium in the coagulation of milk and plant-based milk-like systems. The paper describes the mechanism of rennet, acid, and acid-rennet milk coagulation. It contains an explanation for the coagulation of plant-based milk analogues under the action of acid and solutions of calcium and magnesium salts. The authors propose a hypothesis that explains the temperature dependence of the coagulation in milk and milk-like systems.

APA, Harvard, Vancouver, ISO, and other styles

34

Fan, Xiaoxue, Ming Cheng, Xiaoning Zhang, Cunfang Wang, and Hua Jiang. "Change in the stability of goat milk and cow milk due to pH and heat." E3S Web of Conferences 233 (2021): 02046. http://dx.doi.org/10.1051/e3sconf/202123302046.

Full text

Abstract:

This paper aimed to evaluate the changes in the thermal stability of goat milk, cow milk and homogenized milk under different pH conditions. The results showed that goat milk was of type B milk, and the thermal stability were positively correlated with the pH value. But cow milk was of type A milk, the most stable pH of fresh milk was 6.9, while it was 6.7 for homogenized cow milk. Compared with cow milk, the acidification of goat milk was stronger due to heat. Therefore, in the process of milk production, the germicidal heating conditions of two different milk sources should be determined according to their thermal stability.

APA, Harvard, Vancouver, ISO, and other styles

35

Papastoyiannidis, G., A. Polychroniadou, A. M. Michaelidou, and E. Alichanidis. "Fermented Milks Fortified with B-group Vitamins: Vitamin Stability and Effect on Resulting Products." Food Science and Technology International 12, no. 6 (2006): 521–29. http://dx.doi.org/10.1177/1082013206073274.

Full text

Abstract:

Four fermented milks were made from cow's milk fortified with B-group vitamins (thiamine (B1), riboflavin (B2), pyridoxine, pyridoxal, pyridoxamine and folic acid) inoculated with different mixed probiotic cultures. Fermented milks made from non-fortified milk were used as controls. Some vitamins were partly lost during heating of the milk and fermentation but the level of all vitamins remained stable during storage for 16 days at 4°C. Species and strain of the culture were clearly found to affect the vitamin level throughout fermentation and storage of the products. Fortification was observed as having no impact on the composition or sensory properties of the products, attributes that were found to be mainly dependent on the culture. At the fortification level applied, fermented products could be a good alternative to dietary supplements, because they are readily consumed and combine the beneficial effects of probiotic microorganisms with important amounts of valuable vitamins.

APA, Harvard, Vancouver, ISO, and other styles

36

Lau, Betty L. T., Y. Kakuda, and D. R. Arnott. "Effect of Milk Fat on the Stability of Vitamin A in UHT Milk." Canadian Institute of Food Science and Technology Journal 19, no. 4 (1986): xxxvii. http://dx.doi.org/10.1016/s0315-5463(86)71518-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Sørensen, Ida, Tommas Neve, Niels Ottosen, Lotte Bach Larsen, Trine Kastrup Dalsgaard, and Lars Wiking. "Storage stability of whole milk powder produced from raw milk reverse osmosis retentate." Dairy Science & Technology 96, no. 6 (2016): 873–86. http://dx.doi.org/10.1007/s13594-016-0309-y.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Khalaf, Abdulkhaleq Sulaiman, Ghazwan Mahdy Salih, and Tariq Kh M.Albashr. "Detection the oxidative stability of milk fat to different types of powdered milk." IOP Conference Series: Earth and Environmental Science 735, no. 1 (2021): 012022. http://dx.doi.org/10.1088/1755-1315/735/1/012022.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Karlsson, Maria A., Åse Lundh, Fredrik Innings, Annika Höjer, Malin Wikström, and Maud Langton. "The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study." Foods 8, no. 9 (2019): 418. http://dx.doi.org/10.3390/foods8090418.

Full text

Abstract:

The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in milk composition may affect the stability of dairy products. The effects of elevated calcium, citrate, and urea levels on the stability of ultra-high temperature (UHT) treated milk stored for 52 weeks at 4, 20, 30, and 37 °C were investigated by a two-level full factorial designed study with fat separation, fat adhesion, sedimentation, color, pH, ethanol stability, and heat coagulation time as response variables. The results showed that elevated level of calcium lowered the pH, resulting in sedimentation and significantly decreased stability. Elevated level of citrate was associated with color, but the stability was not improved compared to the reference UHT milk. Elevated levels of urea or interaction terms had little effect on the stability of UHT milk. Storage conditions significantly affected the stability. In conclusion, to continue produce dairy products with high stability, the dairy industry should make sure the calcium content of raw milk is not too high and that storage of the final product is appropriate.

APA, Harvard, Vancouver, ISO, and other styles

40

Mačuhová, L., V. Tančin, M. Uhrinčať, and J. Mačuhová. " The level of udder emptying and milk flow stability in Tsigai, Improved Valachian, and Lacaune ewes during machine milking." Czech Journal of Animal Science 57, No. 5 (2012): 240–47. http://dx.doi.org/10.17221/5922-cjas.

Full text

Abstract:

The objective of this investigation was to evaluate the stability of milk flow curves and the volume of residual milk in relation to milk flow curves in breeds Tsigai, Improved Valachian, and Lacaune (n&nbsp;= 16 heads per breed) milked twice daily. Milk flow type stability was evaluated at morning milking (stabile milkings) during three successive days in the middle of two months (June, July). After the following fourth morning milking (OT milkings) in both months, oxytocin was injected intravenously at a dose of 2&nbsp;UI. Afterwards the ewes were milked again in order to remove residual milk. The milk flow curves were classified into four types: 1 peak (1P), 2 peaks (2P), plateau I (maximal milk flow over 0.4 l/min) (PLI), plateau II (maximal milk flow less than 0.4 l/min) (PLII). If all milk flow curves of one animal were of the same type within one month and within both months, respectively, the animal was characterized as the ewe with the stabile type of milk flow. Frequency of occurrence of single milk flow types (1P : 2P : PLI : PLII) during stabile milkings was 42 : 49 : 9 : 0% in June and 51 : 37.5 : 11.5 : 0% in July. 33 ewes (i.e. 69%) had the stabile type of milk flow within both months. But, more than 51% of them had 1P type of milk flow. Milk production varied according to milk flow curve during OT milkings (0.427 &plusmn; 0.015, 0.498 &plusmn; 0.024, and 0.655 &plusmn; 0.035 l for 1P, 2P, and PLI, respectively). The highest percentage of residual milk from total milk yield (RM/TMY) was observed in ewes with 1P (20.29 &plusmn; 0.85%), followed by ewes with PLI (12.31 &plusmn; 1.99%) and 2P (9.72 &plusmn; 1.36%) (P &lt; 0.0001). Lacaune ewes had the lowest amount of residual milk (0.054 &plusmn; 0.006 l) and RM/TMY (9.86 &plusmn; 1.16%) compared to breeds Tsigai (0.088 &plusmn; 0.008 l; 16.47 &plusmn; 1.44%) and Improved Valachian (0.069 &plusmn; 0.010 l; 15.99 &plusmn; 1.78%) indicating their better udder emptying. &nbsp;

APA, Harvard, Vancouver, ISO, and other styles

41

Miloradovic, Zorana N., Nemanja V. Kljajevic, Snezana T. Jovanovic, Tanja R. Vucic, and Ognjen D. Macej. "The effect of heat treatment and skimming on precipitate formation in caprine and bovine milks." Journal of Dairy Research 82, no. 1 (2014): 22–28. http://dx.doi.org/10.1017/s0022029914000636.

Full text

Abstract:

Caprine and bovine milks have a similar overall gross composition, but vary considerably in the ratios of their casein components. These differences in colloidal casein micelles could affect directly or indirectly the heat stability of caprine and bovine milks at their natural pH. In the present work, the differences in colloidal stability of caprine and bovine milk have been studied by analysing the effect of heat treatment and skimming on precipitation of proteins. Raw and heated milk samples (70 °C/5 min, 80°C/5 min and 90°C/5 min) were centrifuged at 600, 2000, and 4500 g. The amount of precipitate formed after skimming was measured and the protein composition of both precipitates and supernatants analysed using the SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis) and densitometry. In caprine milk, the heat treatment prior to skimming had a statistically significant effect on protein precipitation. Centrifugal force had a statistically significant effect on amount of precipitate for both milks, but the amount was 2 to 4 times higher for caprine milk. When defatting the milk for electrophoresis, a centrifugal force of 600 g appeared to be the most appropriate, in order to avoid protein loss and a possible error in the interpretation of results. Results of this study could also serve as the basis for further investigations on adjusting the skimming conditions for caprine milk in industrial dairy processing environment.

APA, Harvard, Vancouver, ISO, and other styles

42

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.

Full text

Abstract:

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 samples. Heat coagulation time values of SRM were always higher than those measured in their powders, due to the effects of processing conditions on heat stability

APA, Harvard, Vancouver, ISO, and other styles

43

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.

Full text

Abstract:

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 and mixing with a simple hand-held, electric household mixer. The reconstitutlon procedure produced stable emulsions and was shown to be repeatable to within the accuracy specifications of Infrared instrumentation. The calibration results obtained with the powders relative to reference calibration milks purchased from the Central Milk Testing Laboratory (CMTL) In Guelph, Ontario, were excellent, and generally met AOAC specifications for Instrument calibration. In addition, the reconstituted milks had excellent emulsion stability to prolonged holding at 40°C and produced consistent results when analyzed over a 21-day period, showing no signs of spoilage when preserved with potassium dlchromate and refrigerated when not In use. The powders were deemed adequate for calibration of Infrared milk analyzers used for routine, In-plant, quality control purposes and would be a convenient alternative for CMTL calibration milks shipped by courier.

APA, Harvard, Vancouver, ISO, and other styles

44

Maragos, Chris M., and John L. Richard. "Quantitation and Stability of Fumonisins B1 and B2 in Milk." Journal of AOAC INTERNATIONAL 77, no. 5 (1994): 1162–67. http://dx.doi.org/10.1093/jaoac/77.5.1162.

Full text

Abstract:

Abstract The well-documented presence of fumonisin myco-toxins B1 and B2 (FB1 and FB2) in corn raises the possibility that these toxins are carried over into the milk of animals fed with contaminated feed. The presence of FB1 and FB2 in milk has not been assessed because of the lack of sensitive analytical techniques for this matrix. Two methods, liquid chromatography (LC) and enzyme-linked immunosorbent assay (ELISA), were adapted for the analysis of milk. The ELISA, produced commercially for screening corn, required no sample preparation and was reproducible but was of low sensitivity [concentration that inhibits color development by 50% (IC50), 1200-1600 ng FB1/mL]. The more sensitive LC method involves serial extraction of milk with methanol-acetone and strong anion exchange followed by derivatization with naphthalene-2,3-dicarboxaldehyde. Recoveries of 50 ng FB1 and FB2/mL from unpasteurized and un-homogenized milk were 84 and 83%, respectively (limit of detection, 5 ng/mL). Recoveries of FB1 from whole homogenized milk (76%) were slightly lower. Heating milk for 30 min at 62°C, to mimic pasteurization, did not significantly reduce FB1 or FB2 recovery, nor did storing milk for 11 days at 4°C. The LC method was applied to 165 samples of milk, only 1 of which was positive. This finding suggests that exposure of humans to FB1 and FB2 from milk is low.

APA, Harvard, Vancouver, ISO, and other styles

45

On-Nom, N., A. S. Grandison, and M. J. Lewis. "Heat stability of milk supplemented with calcium chloride." Journal of Dairy Science 95, no. 4 (2012): 1623–31. http://dx.doi.org/10.3168/jds.2011-4697.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Alichanidis, Efstathios, Julia H. M. Wrathall, and Anthony T. Andrews. "Heat stability of plasmin (milk proteinase) and plasminogen." Journal of Dairy Research 53, no. 2 (1986): 259–69. http://dx.doi.org/10.1017/s0022029900024869.

Full text

Abstract:

SUMMARYThe effect of heating on plasmin activity in various media, including phosphate buffer pH 7·0, skim milk, blood plasma, solutions of casein and solutions of whey proteins were investigated. Plots of log residual activity υ. heating time were linear at all temperatures from 63 to 143 °C. In buffer solutions the presence of casein led to substantial substrate protection, the Arrhenius plots being linear both in the presence and absence of casein. The activation energy, Ea, for the inactivation reaction, was 62·4 kJ/mol in buffer alone and 58·4 kJ/mol with casein present at 25 mg/ml. In skim milk, despite the presence of casein at a similar concentration, plasmin was no more stable to heat than in buffer alone, and a curved Arrhenius plot was obtained indicating a more complex inactivation mechanism. Heating in the presence of proteins having free -SH groups accelerated the inactivation of plasmin. The role of -SH groups was confirmed by experiments with added α-lactalbumin, in which no free -SH groups occur, and reduced carboxymethylated β-lactoglobulin, both of which were without effect. In blood plasma, plasmin was less stable to heat than in buffer (pH 7·0) or in skim milk. Plasminogen behaved very similarly to plasmin either when activated to plasmin with urokinase before heating or when activated afterwards. A hypothesis is presented to describe the heat inactivation and denaturation of plasmin. Technologically important findings are that in skim milk plasmin was largely unaffected by pasteurization conditions and 30–40% of its activity remained even after ultra high temperature processing conditions.

APA, Harvard, Vancouver, ISO, and other styles

47

Chavez, Mónica S., Livia M. Negri, Miguel A. Taverna, and Alejandra Cuatrín. "Bovine milk composition parameters affecting the ethanol stability." Journal of Dairy Research 71, no. 2 (2004): 201–6. http://dx.doi.org/10.1017/s0022029904000172.

Full text

Abstract:

The objective of the present work was to identify the compositional parameters of raw milk that affected ethanol stability at natural pH when natural milk conditions were not modified. Heat stability, measured as coagulation time (CT), was included in the analysis to verify relation to alcohol test. Statistical models were proposed for alcohol and heat (CT) stabilities. Milk samples of good hygienic quality from dairy farms were classified in two groups according to their alcohol stability. Unstable samples to ethanol (72%, v/v) presented lower values of pH, somatic cells count, casein and non-fat-solids relative to ethanol stable samples (ethanol at 78%, v/v or more); whereas freezing point, chloride, sodium and potassium concentrations were higher in the unstable group. Logistic regression and multiple regression were applied to modelling alcohol and heat stability behaviour respectively. Chloride, potassium, ionic calcium and somatic cell count were included in the alcohol regression model, whereas calcium, phosphorous, urea, pH and ionic calcium were part of CT model. Ionic calcium was the only measured variable that contributed to both models; however coagulation time was noted to be more sensitive to ionic calcium than alcohol. The relation between ionic strength and casein was found to contribute to the alcohol model but not to the CT model. However, the interaction calcium plus magnesium plus phosphorous and casein contributed only to CT model.

APA, Harvard, Vancouver, ISO, and other styles

48

Saidi, B., and J. J. Warthesen. "Analysis and Stability of Orotic Acid in Milk." Journal of Dairy Science 72, no. 11 (1989): 2900–2905. http://dx.doi.org/10.3168/jds.s0022-0302(89)79440-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Saidi, B., and J. J. Warthesen. "Analysis and Heat Stability of Taurine in Milk." Journal of Dairy Science 73, no. 7 (1990): 1700–1706. http://dx.doi.org/10.3168/jds.s0022-0302(90)78846-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Różańska, Hanna, and Jacek Osek. "Stability of antibiotics in milk samples during storage." Bulletin of the Veterinary Institute in Pulawy 57, no. 3 (2013): 347–49. http://dx.doi.org/10.2478/bvip-2013-0060.

Full text

Abstract:

Abstract Raw, inhibitors free milk was spiked with penicillin G, ampicillin, cloxacillin, and ceftiofur at the levels 1 × MRL, 1.5 × MRL, and 2 × MRL, and oxytetracycline at the levels 100 ppb (MRL), 500 ppb and 700 ppb. The samples were stored at 4 ± 2 C and -18 ± 2 C and were tested every day and week, respectively. The analyses were performed using microbiological diffusion test Delvotest SP-NT and receptor assay CHARM ROSA MRL BL/TET for the detection of β-lactams and tetracyclines. In cooled samples antibiotics were detected up to 72 h. After this time, the samples were acidulated and not suitable for investigations. In frozen samples, depending on type and concentration of antibiotics, these substances were detected from one week (penicillin G - 4 ppb) to 35 weeks (ampicillin and ceftiofur).

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Stability of milk'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles