Distribution of Animal Drugs between Skim Milk and Milk Fat Fractions in Spiked Whole Milk: Understanding the Potential Impact on Commercial Milk Products

2015 ◽  
Vol 64 (1) ◽  
pp. 326-335 ◽  
Author(s):  
Heldur Hakk ◽  
Nancy W. Shappell ◽  
Sara J. Lupton ◽  
Weilin L. Shelver ◽  
Wendy Fanaselle ◽  
...  
Keyword(s):  
Milk Fat ◽  
Skim Milk ◽  
Milk Products ◽  
Whole Milk ◽  
Milk Fat Fractions ◽  
Commercial Milk ◽  
Potential Impact

Role of single serving form of dairy on satiety and postprandial glycaemia in young and older healthy adults

2019 ◽  
Vol 44 (12) ◽  
pp. 1289-1296 ◽  
Author(s):  
Shirley Vien ◽  
Hrvoje Fabek ◽  
Yurie Yamagishi ◽  
Ying Ti Lee ◽  
Bohdan L. Luhovyy ◽  
...  
Keyword(s):  
Older Adults ◽  
Blood Glucose ◽  
Milk Fat ◽  
Skim Milk ◽  
Area Under The Curve ◽  
Post Treatment ◽  
Dairy Proteins ◽  
Postprandial Glycaemia ◽  
Whole Milk

Dairy proteins reduce appetite and improve postprandial glycaemic response in adults. However, there are no reports of dairy in amounts usually consumed on satiety and postprandial glycaemia in either young or older adults. In a randomized crossover design, 30 healthy young adults (age: 23.5 ± 0.5 years; body mass index (BMI): 21.8 ± 0.4 kg/m2) and 30 healthy/overweight older adults (age: 65.2 ± 0.5 years; BMI: 24.7 ± 0.6 kg/m2) consumed 1 serving (according to manufacturers’ labels) of skim milk (0.1% milk fat (MF)), whole milk (3.25% MF), plain Greek yogurt (2% MF), cheddar cheese (31% MF), and water (energy-free control) after a 12-h fast. Subjective appetite was measured every 15–30 min over 3 h. Blood glucose and insulin were measured at baseline and every 15–30 min over 2 h. All dairy treatments reduced post-treatment subjective appetite area under the curve (AUC) over 3 h by 8%–17% more than water. Greek yogurt reduced appetite 3-h AUC more than skim and whole milk by 9% and 7%, respectively (p < 0.0001). Post-treatment blood glucose 2-h AUC was 42% lower in young compared with older adults (p = 0.003). It was also 52%–78% lower after cheese compared with milks and yogurt (p < 0.0001). Post-treatment insulin AUC after cheese was only 10%–15% of that after milks and Greek yogurt (p < 0.0001). We conclude that single servings of dairy differ in effect on postprandial satiety and glycaemia and merit consideration in management of metabolic syndrome.

Thermal Resistance of Listeria monocytogenes Scott A in Ultrafiltered Milk as Related to the Effect of Different Milk Components

2010 ◽  
Vol 73 (11) ◽  
pp. 2110-2115 ◽  
Author(s):  
KINGA SZLACHTA ◽  
SUSANNE E. KELLER ◽  
ARLETTE SHAZER ◽  
STUART CHIRTEL
Keyword(s):  
Listeria Monocytogenes ◽  
Thermal Resistance ◽  
Milk Fat ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Single Measure ◽  
Total Solids ◽  
Whole Milk ◽  
Milk Components

Pasteurization parameters for grade A milk are well established and set by regulation. However, as solids levels increase, an increased amount of heat is required to destroy any pathogens present. This effect is not well characterized. In this work, the effect of increased dairy solids levels on the thermal resistance of Listeria monocytogenes was examined through the use of ultrafiltered (UF) milk, reconstituted milk powder, and the milk components lactose and caseinate. From the results obtained, lactose and caseinate did not appear to affect thermal resistance. In addition, the level of milk fat, up to 10% of the total solids in UF whole milk, did not result in statistically significant changes to thermal resistance when compared with UF skim milk. Reconstituted skim milk powder at 27% total solids (D62-value = 1.16 ± 0.2 [SD] min, z = 5.7) did result in increased thermal resistance, as compared with reconstituted skim milk powder at 17.5% (D62-value = 0.86 ± 0.02 min, z = 5.57) and UF whole milk at 27% total solids (D62-value = 0.66 ± 0.07 min, z = 5.16). However, that increase appeared to be due to the increase in salt levels, not to increases in caseinate, fat, or lactose. Consequently, total solids, as a single measure, could not be used to predict increased thermal resistance of L. monocytogenes in concentrated milk.

scholarly journals Mixing sweet cream buttermilk with whole milk to produce cream cheese

2015 ◽  
Vol 54 (2) ◽  
pp. 73-78 ◽  
Author(s):  
Masoud Bahrami ◽  
Dariush Ahmadi ◽  
Faranak Beigmohammadi ◽  
Fakhrisadat Hosseini
Keyword(s):  
Statistical Analysis ◽  
Chemical Composition ◽  
Membrane Protein ◽  
Milk Fat ◽  
Dry Matter ◽  
Skim Milk ◽  
Organoleptic Properties ◽  
Cream Cheese ◽  
Total Solids ◽  
Whole Milk

Abstract Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%). Statistical analysis showed that there were significant differences (p < 0.05) between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM) and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589). The results also showed that the best range for replacement using SCBM is 20–25%.

Fate of Organochlorine Pesticides During Processing of Milk into Dairy Products

1970 ◽  
Vol 53 (1) ◽  
pp. 127-139
Author(s):  
C F Li ◽  
R L Bradley ◽  
L H Schultz
Keyword(s):  
Dairy Products ◽  
Cheese Whey ◽  
Skim Milk ◽  
Cheddar Cheese ◽  
Bactericidal Action ◽  
Milk Products ◽  
Condensed Milk ◽  
Lactating Dairy Cows ◽  
Whole Milk ◽  
Spray Dried

Abstract Two lactating dairy cows per group were fed selected pesticides dissolved in organic solvents and mixed into a grain concentrate for a two week period. The reference pesticides used in this study were dieldrin; a mixture of heptachlor, DDT, and lindane; toxaphene; chlordane; endosulfan (Thiodan); and dicofol (Kelthane). The milk from these contaminated cows was collected and processed into the following dairy products: pasteurized whole milk, 30% cream, butter, spray-dried whole milk, condensed whole milk, sterilized condensed whole milk, and Cheddar cheese. The byproducts (skim milk, buttermilk, and Cheddar cheese whey) from manufacturing these products were also saved for subsequent analysis. The residues in these dairy products and byproducts were extracted, cleaned up, and analyzed by electron capture gas chromatography. The 30% cream, condensed milk, and pasteurized milk were analyzed at 0, 7, and 14 days and Cheddar cheese, spray-dried milk, butter, and sterilized condensed milk after storage for 0, 3, and 6 months. The results indicated that, in general, the pesticides used were very stable for ordinary dairy processing operations and remained essentially unchanged even after storage at refrigeration and room tempera-tures for 6 months. However, dieldrin, lindane, and chlordane showed a 27, 34, and 11% decrease, respectively, for spray-dried products and the concentration of dicofol showed a slight decrease in the sterilized condensed whole milk products, whereas the concentration of DDE extracted from the products stored 3 and 6 months was generally less than the amount extracted initially. In manufacturing Cheddar cheese, most of the pesticides showed some bacteriostatic or bactericidal action against starter microorganisms. Generally the pesticide residues were found in greater concentration (on a fat basis) in the skim milk, buttermilk, and whey than in products from which these were derived. This might be attributable to the affinity of the residues for the lipoprotein portion of the products. Concentrations of dieldrin and toxaphene increased slightly during storage of the milk and milk products, suggesting that a reorientation occurred.

Growth of Staphylococcus aureus in Milks and Creams with Various Amounts of Milk Fat

1989 ◽  
Vol 52 (8) ◽  
pp. 540-543 ◽  
Author(s):  
MARGARET I. HALPIN-DOHNALEK ◽  
ELMER H. MARTH
Keyword(s):  
Staphylococcus Aureus ◽  
Milk Fat ◽  
Incubation Temperature ◽  
Skim Milk ◽  
Fold Increase ◽  
Fat Content ◽  
Strain Variation ◽  
High Fat ◽  
Whole Milk

Staphylococcus aureus strains 100-A, 196-E, 254, 473, 505, and 521 generally grew better in skim milk and whole milk (3.5% milk fat) than in light cream (18% milk fat) and heavy whipping cream (36% milk fat) at 25 and 37°C. S. aureus strains grew to greater than 106/ml from an inoculum of ca. 103/ml in skim and whole milk held at 37°C. From the same level of inoculum, strains grew to 106–107/ml in light cream held at 37°C. A 10 to 100-fold increase in population was observed for most strains in heavy whipping cream inoculated with ca. 104 S. aureus/ml and held at 37°C. Less than a 10-fold increase in population was noted for strain 254 in heavy whipping cream held at 37°C. When strains of S. aureus were inoculated into milks and creams and held at 25°C, populations of the pathogen increased approximately 100-fold in skim and whole milk and 10-fold or less in light cream and heavy whipping cream. S. aureus was enumerated using Chapman Stone, Mannitol Salt, Baird-Parker, and Vogel-Johnson agars; best results were obtained with Baird-Parker and Vogel-Johnson agars, particularly when high-fat fluid products were tested. Milk fat content, incubation temperature, and strain variation influenced the ability of S. aureus to grow in various dairy fluids.

Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk

1992 ◽  
Vol 59 (2) ◽  
pp. 187-195 ◽  
Author(s):  
Avis V. Houlihan ◽  
Philippa A. Goddard ◽  
Stephen M. Nottingham ◽  
Barry J. Kitchen ◽  
Colin J. Masters
Keyword(s):  
Milk Fat ◽  
Bovine Milk ◽  
Skim Milk ◽  
Milk Proteins ◽  
Raw Milk ◽  
Membrane Lipid ◽  
Milk Fat Globule Membrane ◽  
Whole Milk ◽  
Milk Fat Globule ◽  
Fat Globule

SummaryHeating raw milk at 80 °C for 2·5–20 min was found to result in compositional changes in the milk fat globule membrane (MFGM). The yield of protein material increased with the duration of heating, owing to incorporation of skim milk proteins, predominantly β-lactoglobulin, into the membrane. Lipid components of the MFGM were also affected, with losses of triacylglycerols on heating.

scholarly journals Bioactive substances in milk with properties decreasing risk of cardiovascular diseases

2000 ◽  
Vol 84 (S1) ◽  
pp. 155-159 ◽  
Author(s):  
Maria Pfeuffer ◽  
J. Schrezenmeir
Keyword(s):  
Blood Lipids ◽  
Saturated Fatty Acids ◽  
Skim Milk ◽  
Epidemiological Studies ◽  
Vitamin B ◽  
Bioactive Substances ◽  
Eating Pattern ◽  
Milk Products ◽  
Whole Milk ◽  
Fat Composition

Milk is often seen as a potential promotor of atherosclerosis and coronary heart disease because it is a source of cholesterol and saturated fatty acids. But there are several studies indicating that milk and milk products may not affect adversely blood lipids as would be predicted from its fat content and fat composition. There are even factors in milk and milk products which may actively protect from this condition by improving several risk factors. Calcium, bioactive peptides and as yet unidentified components in whole milk may protect from hypertension, and folic acid, vitamin B6(pyridoxine) and B12(cyanocobalamin) or other unidentified components of skim milk may contribute to low homocysteine levels. Conjugated linoleic acid may have hypolipidaemic and antioxidative and thus antiatherosclerotic properties. Epidemiological studies suggest that milk and milk products fit well into a healthy eating pattern emphasizing cereals and vegetables.

scholarly journals Changes in structure of the bovine milk fat globule membrane on heating whole milk

1992 ◽  
Vol 59 (3) ◽  
pp. 321-329 ◽  
Author(s):  
Avis V. Houlihan ◽  
Philippa A. Goddard ◽  
Barry J. Kitchen ◽  
Colin J. Masters
Keyword(s):  
Milk Fat ◽  
Density Gradient Centrifugation ◽  
Gradient Centrifugation ◽  
Skim Milk ◽  
Milk Proteins ◽  
Milk Fat Globule Membrane ◽  
Whole Milk ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Membrane Components

SummaryThe effects of heat-induced interactions between milk fat globule membrane components and skim milk proteins in whole milk on the structure of the membrane were examined by isopycnic sucrose density gradient centrifugation and by using Triton X-100 as a membrane probe. Skim milk components were incorporated into all the lipoprotein fractions separated by density gradient centrifugation. High density complexes, higher in density than those found in the natural milk fat globule membrane, were formed during the heat treatment. Losses of natural membrane polypeptides from the medium and low density lipoproteins were observed on heating. Heating whole milk also altered the rate of release of membrane components by detergent, with decreases in protein released and an increase in phospholipid constituents released. Studies on washed cream indicated that some of the changes in the membrane on heating whole milk occurred due to the heat treatment alone, independent of the interactions with skim milk proteins.

Collection of fore and hind milk from the sow and the changes in milk composition during suckling

1992 ◽  
Vol 59 (3) ◽  
pp. 287-298 ◽  
Author(s):  
Craig S. Atwood ◽  
Peter E. Hartmann
Keyword(s):  
Milk Fat ◽  
Sampling Method ◽  
Post Partum ◽  
Skim Milk ◽  
Milk Composition ◽  
Rapid Analysis ◽  
Total Solids ◽  
Whole Milk ◽  
Significant Difference ◽  
Short Time

SummaryA new sampling method for the collection of fore and hind milk from the sow has been developed which resembles normal milk removal by the piglet, yet overcomes the difficulties of collecting milk that is available for only a short time (10–20 s) at each let-down. Samples of hind milk were collected immediately after the completion of a successful sucking, while the fore milk was collected at the beginning of the next natural let-down. Modification of existing assays for fat, protein and lactose was required to provide rapid analysis of the small volumes (< 0·5 ml) of milk collected using this procedure, and these methods were validated by comparison with reference methods. Total solids and the concentration of fat in whole milk, and protein and lactose in skim milk, were measured in fore and hind milk collected from 4, 20, 12 and 12 sows respectively, 6–11 d post partum. For fore milk, the results (mean ± SD (n)) were: total solids, 199·9±9·9 g/1 (8); fat, 96·7 ± 13·9 g/1 (41), protein, 47·7±4·5 g/1 (27) and lactose, 58·3 + 4±0 g/1 (27). In hind milk, there was a significant increase in the concentration of fat (15·3 g/1, p < 0·001, n = 41) which was reflected by a significant increase in total solids (14·7 g/1, P < 0·001, n = 8) and calculated energy (511 kj/l, P < 0·001, n = 27), but there was no significant difference in the concentration of either protein or lactose. This increase in milk fat during milk letdown is in contrast to the results of most previous studies in the sow and is discussed in terms of the possible mechanisms that may cause the concentration of fat to increase as milk is removed from the mammary gland.

Microflora of Retail Fluid Milk Products1

1977 ◽  
Vol 40 (10) ◽  
pp. 693-697 ◽  
Author(s):  
F. T. JONES ◽  
B. E. LANGLOIS
Keyword(s):  
Clostridium Perfringens ◽  
Skim Milk ◽  
Chocolate Milk ◽  
Milk Products ◽  
Microbial Counts ◽  
Milk Samples ◽  
Whole Milk ◽  
Standard Plate ◽  
Plate Counts ◽  
Fluid Milk

Numbers and types of microorganisms in retail pasteurized fluid milk products were determined as well as the effect that type of product, brand, and season of the year had on counts of 13 different microbial types. Clostridium perfringens was the only pathogen detected and it averaged less than one organism per milliliter. Chocolate milk samples generally had the highest mean counts, followed by skim milk, low-fat (2%), and whole milk (3.25%). Most brands had means for the various microbial counts which were not significantly different from each other. Only three brands had counts which differed significantly from other brands. Psychrotrophic, coliform, staphylococcal, yeast and mold, and Standard Plate Counts were highest between May and October, while counts for spores, streptococci, and thermophiles were highest between December and March. No seasonal trends were detected for counts of anaerobes, C. perfringens, enterococci, or lactobacilli.

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