Infant food based on coconut protein, groundnut protein isolate and skim milk powder. I.—Preparation, chemical composition and shelf-life

1964 ◽  
Vol 15 (12) ◽  
pp. 839-841 ◽  
Author(s):  
M. R. Chandrasekhara ◽  
G. Ramanatham ◽  
G. Rama Rao ◽  
D. S. Bhatia ◽  
M. Swaminathan ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Shelf Life ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Isolate ◽  
Infant Food ◽  
Coconut Protein

Use of an infant food formula based on groundnut protein isolate and skim milk powder in feeding infants

1963 ◽  
Vol 30 (11) ◽  
pp. 365-368 ◽  
Author(s):  
T. R. Doraiswamy ◽  
M. R. Chandrasekhara ◽  
B. H. Subbaraya ◽  
A. N. Sankaran ◽  
M. Swaminathan ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Isolate ◽  
Infant Food

scholarly journals Using Dielectric Relaxation Spectroscopy to Characterize the Glass Transition and Onset of Crystallinity of Skim-Milk Powder

2018 ◽  
Author(s):  
Martin G. Buehler
Keyword(s):  
Glass Transition ◽  
Shelf Life ◽  
Dielectric Relaxation ◽  
Loss Tangent ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Dielectric Relaxation Spectroscopy ◽  
Scanning Calorimetry ◽  
Boundary Curves

This paper describes the dielectric relaxation spectroscopy (DRS) method for obtaining glass transition temperature and the onset of crystallinity of skim milk powder (SMP). The methodology consists of exposing SMP samples to numerous constant temperatures, T, and water activities, aw, and measuring the relaxation time. Measurements are based on changes in the loss-tangent height at its peak frequency. Glass transition times are identified at peaks in the loss-tangent height versus time curve and the onset of crystallinity times are identified when the loss-tangent height collapses. The analysis leads to two boundary curves: glass transition Tg, aw curve and the onset of crystallinity Tc, aw curve. They separate the SMP stable (long shelf life) and unstable (short shelf life) regions. Two curve fitting algorithms were developed for (a) aw2, tg curve where tg is the time to glass transition and aw2, tc curve where time tc is the time to onset of crystallinity and (b) Tg, aw and Tc, aw boundary curves. Finally, the DRS data are compared to differential scanning calorimetry (DSC) results.

Studies on sensory and keeping qualities of pumpkin based Kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Shaikh Adil ◽  
Sudhakar Changade ◽  
Anant Dhotre ◽  
Santosh Chopde
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference ◽  
Shelf Life Studies ◽  
Pumpkin Powder

The objective of this study was evaluation of the shelf life of reconstituted <italic>kheer</italic> packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, second and third day using five treatments T1 (Pumpkin flesh <italic>kheer</italic>), T2 (1 per cent pumpkin powder + 43 per cent skim milk powder), T3 (2 per cent pumpkin powder + 42 per cent skim milk powder), T4 (3 per cent pumpkin powder + 41 per cent skim milk powder) and T5 (4 per cent pumpkin powder + 40 per cent skim milk powder). Samples were studied for sensory properties <italic>viz</italic>. colour, flavour, body texture, appearance and overall acceptability. Statistical analysis for shelf life studies revealed that both the treatments and storage period had significant effect on sensory qualities of the product. The scores for colour, flavour, body and texture, appearance and overall acceptability of all <italic>kheer</italic> samples decreased with the advancement of storage period. The rate of decline in the flavour score of T3 was more as compared to all other treatments. The score for T3 was (7.12) on first day which dropped to (6.05) on third day. The rate of decrease of scores for body and texture was more in treatment T5 than T1, T2, T3 and T4. There was a statistically significant difference in the appearance of reconstituted <italic>kheer</italic> samples for all the treatments on the day of preparation. The difference between all treatments was non-significant on second and third day of storage. The overall acceptability for T1, T2, T3, T4 and T5 samples decreased with the progress of storage period.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. IV. RENNET (CHYMOSIN, RENNIN) COAGULATION OF RECONSTITUTED SKIM MILK POWDER CONTAINING ADDED PROTEINS, FAT, CALCIUM, PHOSPHATE AND CITRATE

1976 ◽  
Vol 56 (2) ◽  
pp. 339-345 ◽  
Author(s):  
D. B. EMMONS ◽  
J. D. JONES ◽  
E. E. LISTER
Keyword(s):  
Soy Protein Isolate ◽  
Milk Powder ◽  
Skim Milk ◽  
High Heat ◽  
Skim Milk Powder ◽  
Protein Isolate ◽  
Active Principle ◽  
Total Solids ◽  
Ph Values ◽  
Milk Replacers

The effects of added nutrient sources on curd firmness of reconstituted skim milk powder (10% total solids) were studied. Defatted rapeseed flour (4%) had little effect whereas whey powder (4%) and fish protein concentrate (2%) decreased gel strength of the reconstituted skim milk by approximately 30%. Soybean meal (4%) and soy protein isolate (2%) markedly reduced curd firmness; addition of CaCl2 restored coagulability and curd firmness. However, addition of CaCl2 did not restore gel firmness in reconstituted, severely heated skim milk powder to that of a low-temperature product. Addition of 0.1% CaCl2 slightly increased firmness of reconstituted low- and high-heat powder at pH 6.1; further addition to 0.4% CaCl2 decreased firmness slightly. It appears that when there is sufficient available Ca, further additions have no effect on curd firmness. The results indicate that milk replacers which coagulate with rennet (containing chymosin or rennin as active principle) can probably be produced even when some of the skim milk protein is replaced by other less expensive proteins. Addition of citrate (14 mM), followed by adjustment of the pH, prevented coagulation at pH 6.1 and markedly reduced firmness at pH 5.6 and 5.2. Addition of citrate at 5.7 mM did not prevent coagulation at those pH values. Addition of phosphate had little effect on curd firmness at these pH values. Addition of fat to skim milk containing 15 or 20% total solids, followed by homogenization, had little effect on curd firmness at pH 6.1. Fat additions, however, decreased curd firmness of skim milk containing 10% total solids and nearly prevented coagulation in skim milk containing 5% total solids.

scholarly journals Determination of Immunoglobulin G in Bovine Colostrum and Milk Powders, and in Dietary Supplements of Bovine Origin by Protein G Affinity Liquid Chromatography: Collaborative Study

2010 ◽  
Vol 93 (2) ◽  
pp. 622-627 ◽  
Author(s):  
Grant Abernethy ◽  
Don Otter ◽  
K Arnold ◽  
J Austad ◽  
S Christiansen ◽  
...  
Keyword(s):  
Immunoglobulin G ◽  
Collaborative Study ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protein G ◽  
Low Protein ◽  
Dairy Powders

Abstract An AOAC collaborative study was conducted to evaluate an affinity LC procedure for measuring immunoglobulin G (IgG) in selected dairy powders. The powders were extracted with 0.15 M sodium chloride solution and the pH was adjusted to 4.6 to precipitate caseins, which would otherwise lead to an overestimation of IgG. The analyte was then bound to a commercially available Protein G affinity cartridge and selectively eluted with a glycine buffer at pH 2.5. Detection was at 280 nm and quantification was made against a calibration curve prepared from bovine serum IgG. The samples analyzed included the likely matrixes for which this assay will find commercial use, namely, high- and low-protein-content colostrum powders, tablets containing colostrum powder, and some IgG-containing dairy powders; milk protein isolate, whey protein concentrate, and skim milk powder. Eleven laboratories provided data for the study and assayed blind duplicates of six materials. The repeatability RSD values ranged from 2.1 to 4.2 and the reproducibility RSD values ranged from 6.4 to 18.5. The Protein G method with casein removal has adequate reproducibility for measuring IgG in colostrum-derived powders that are traded on the basis of IgG content as a colostral marker.

Physical and chemical properties of zabadi manufactured from skim milk powder reconstituted with sweet whey

1984 ◽  
Vol 51 (3) ◽  
pp. 471-475 ◽  
Author(s):  
Mohamed S. El-Safty ◽  
Ali I. El-Zayat
Keyword(s):  
Chemical Composition ◽  
Milk Powder ◽  
Skim Milk ◽  
Chemical Properties ◽  
Skim Milk Powder ◽  
Physical And Chemical Properties ◽  
Organoleptic Properties ◽  
Sweet Whey ◽  
Physical And Chemical ◽  
And Chemical Properties

SummaryZabadi was manufactured using reconstituted skim milk powder prepared with different ratios of water and sweet whey and the organoleptic properties and chemical composition of the milks were measured. Sweet whey could be used successfully to replace up to 50% of the water added for reconstitution, whilst with 75 or 100% whey a sweet off flavour appeared. However, these higher levels could be used for fruit flavoured zabadi, and about 40–60% less sucrose could be used because of the additional glucose + galactose contributed by the whey.

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