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Journal articles on the topic 'Stability of milk'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 February 2022

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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.

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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.

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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.

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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 fro

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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.

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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-ca

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5

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

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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 compa

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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 rea

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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.

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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 sta

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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.

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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.

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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.

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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.

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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.

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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

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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.

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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 o

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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.

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This paper critically reviews data from the literature since 1980 on the occurrence of aflatoxin M1 (AFM1) in human and animal milk, infant formula, dried milk, cheese, and yogurt. Furthermore the influence of storage and processing of milk and milk products on the occurrence and stability of AFM1 is reviewed. It is concluded that (i) efforts in attempting to harmonize already existing regulatory limits for AF in foods and feed should be made; (ii) further investigations should verify the influence of milk storage and processing on AFM1 occurrence to avoid uncertainty in actual practice; (iii)

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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.

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<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.

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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.

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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 evaluat

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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.

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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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

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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.

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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.

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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 pa

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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.

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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 de

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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.

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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 acc

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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.

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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

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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.

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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.

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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.

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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.

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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

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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.

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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 resi

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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.

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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 pr

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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.

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The aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month from a local factory from April 2000 to April 2001. Silo raw milk heat coagulation time (HCT), urea and lactose concentrations were found to contribute to milk powder HCT statistical model (R2 = 0.72). High HCT values during summer and low ones during spring were detected for both SRM and WMP sample

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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.

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

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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.

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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 [conce

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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.

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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.

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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 sk

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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.

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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

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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.

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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.

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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.

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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

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