scholarly journals Skim milk powder with high content of Maillard reaction products affect weight gain, organ development and intestinal inflammation in early life in rats

2019 ◽  
Vol 125 ◽  
pp. 78-84 ◽  
Author(s):  
M. Hillman ◽  
B. Weström ◽  
K. Aalaei ◽  
C. Erlanson-Albertsson ◽  
J. Wolinski ◽  
...  
Keyword(s):  
Weight Gain ◽  
Maillard Reaction ◽  
Early Life ◽  
Intestinal Inflammation ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Maillard Reaction Products ◽  
Organ Development ◽  
Reaction Products

Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage

2013 ◽  
Vol 31 (2) ◽  
pp. 83-91 ◽  
Author(s):  
Thao T. Le ◽  
John W. Holland ◽  
Bhesh Bhandari ◽  
Paul F. Alewood ◽  
Hilton C. Deeth
Keyword(s):  
Maillard Reaction ◽  
Direct Evidence ◽  
Milk Powder ◽  
Cross Linking ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Protein Cross Linking

The live-weight gain and dry-matter and water intakes of calves offered milk substitute diets at high concentrations

1985 ◽  
Vol 41 (2) ◽  
pp. 161-166 ◽  
Author(s):  
J. H. Ternouth ◽  
I. J. F. Stobo ◽  
J. H. B. Roy ◽  
A. W. Beattie
Keyword(s):  
Drinking Water ◽  
Weight Gain ◽  
Dry Matter ◽  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Skim Milk Powder ◽  
Mean Values ◽  
Milk Substitute ◽  
Ad Libitum

Thirty-two British Friesian calves were individually offered milk substitutes ad libitum twice daily for 12 weeks. The milks were reconstituted to contain 170, 200, 230 or 260 g dry matter (DM) per kg, using spray-dried skim milk powder and homogenized fat-filled powder containing 500 g fat per kg. Drinking water was available ad libitum at all times. The last two blocks of four calves were used to measure the digestibility, absorption and retention of the constituents of the diets at 2, 6 and 11 weeks of age.The DM intakes of the calves given the four diets were variable but generally increased with increasing DM concentration, mean values being 61·5, 59·5, 66·0 and 73·3 g DM per kg M0.75. As the calves increased in age, their intakes decreased from 67·3 g DM per kg M0.75 at 2 weeks of age to 61·1 g DM per kg M0.75 at 8 weeks of age.The higher DM concentrations and intakes were associated with the higher rates of weight gain; the mean live weights at 12 weeks of age being 121·8, 123·9, 135·3 and 141·6 kg for the calves offered milks reconstituted at 170, 200, 230 and 260 g DM per kg respectively.The concentration of the DM had no effect upon the coefficients of digestion or absorption nor on the retention of energy, protein, calcium or phosphorus. The digestibility of protein increased, whilst the absorption and retention of Ca and P declined with age.Intake of drinking water did not change with age, but was higher for calves given the milk containing 260 g DM per kg than for those given the other three concentrations. The total water intakes were similar for the calves given milks containing 200, 230 and 260 g DM per kg.The linear relationship of DM intake to DM concentration of the milk substitute suggested a lower level of intake in the present experiment, than was observed in a previous experiment (Ternouth, Stobo, Roy and Beattie, 1985b) when the milk concentrations were lower and drinking water was not available. When the concentrations of the DM were re-calculated to take into account the quantity of drinking water consumed, the relationships between DM intake and adjusted DM concentration for the two experiments were similar.

scholarly journals Lactose crystallisation and early Maillard reaction in skim milk powder and whey protein concentrates

2005 ◽  
Vol 85 (4-5) ◽  
pp. 315-323 ◽  
Author(s):  
François Morgan ◽  
Corinne Appolonia Nouzille ◽  
Robert Baechler ◽  
Gilles Vuataz ◽  
Alois Raemy
Keyword(s):  
Whey Protein ◽  
Maillard Reaction ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Concentrates ◽  
Whey Protein Concentrates

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Food Control ◽  
2021 ◽  
Vol 123 ◽  
pp. 107855
Author(s):  
Zhouli Wang ◽  
Rui Cai ◽  
Xiandong Yang ◽  
Zhenpeng Gao ◽  
Yahong Yuan ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Aroma Components

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

2021 ◽  
pp. 106757
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Teng Wang ◽  
Hao Li ◽  
Ali Sedaghat Doost ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Heat Pretreatment ◽  
Wet Heat
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