scholarly journals Effect of skim milk powder in weaning diets for piglets. Role of the dietary protein level

1984 ◽  
Vol 33 (3) ◽  
pp. 411-411
Author(s):  
F. WILLEQUET ◽  
B. SEVE ◽  
G. BERTRAND ◽  
P. QUEMERE
Keyword(s):  
Dietary Protein ◽  
Protein Level ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Dietary Protein Level

Flavour defects in edible casein and skim-milk powder: I. The role of Maillard browning

1972 ◽  
Vol 39 (2) ◽  
pp. 231-238 ◽  
Author(s):  
N. J. Walker
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Relative Extent ◽  
High Level ◽  
Rennet Casein ◽  
Maillard Browning ◽  
Degradation Evaluation ◽  
Flavour Stability

SummaryTwo chemical tests were used to measure the extent of lactose degradation by Maillard browning in casein and skim-milk powder during storage. At the same time these products were evaluated organoleptically. Highly significant correlations between age, flavour score and level of browning in skim-milk powder were in contrast to the lack of any relationship between the flavour score or age of casein and its level of browning. Maillard browning occurring during storage of skim-milk powder was accompanied by increasing levels of cereal and malty flavours. A stale flavour, which closely resembled the musty flavour common to casein, was not observed in skim-milk powder until after storage for 9 months. A distinct difference in the flavour stability of rennet casein and acid casein could not be accounted for in terms of the relative extent of lactose degradation. Evaluation of casein samples with different lactose contents suggested that Maillard browning does not contribute to flavour defects during storage unless the curd is so insufficiently washed during manufacture as to produce an abnormally high level of lactose in the dried product.

scholarly journals EFFECTS OF HEAT TREATMENT OF SKIM-MILK POWDER AND LEVELS OF FAT AND PROTEIN IN MILK REPLACER DIETS ON THE GROWTH OF CALVES

1971 ◽  
Vol 51 (3) ◽  
pp. 735-742 ◽  
Author(s):  
E. E. LISTER
Keyword(s):  
Energy Intake ◽  
Protein Level ◽  
Dry Matter ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Temperature Treatment ◽  
Calf Health ◽  
Gross Energy ◽  
Fat Diets

High-temperature-treated skim milk (HTSM) used in milk replacers for calves resulted in no growth response to an increased protein level as compared with low temperature treatment (LTSM), where an increase in protein level from 20.7 to 25.6% of the dry matter resulted in an increase (P < 0.05) in growth rate during the first 19 days on experiment. The HTSM resulted in a greater depression of gross energy intake than the LTSM when dietary fat levels were changed from high to low. Increasing the fat level from 18.0 to 20.9% of the dry matter improved calf health, and rate of gain (independently of energy intake) during early life. The intake of gross energy from high fat diets tended to be higher with the high protein level than with the low protein level. This tendency was reversed in the low fat diets. From 19 days of age to market weight (95 kg liveweight), energy intake increased with increased protein and fat in the diet. During this period, daily gain (after removing the effect of energy intake) responded only to increased protein level in the diet. However, calves fed HTSM had lower (P < 0.05) dressing percent than those fed LTSM.

Flavour defects in edible casein and skim-milk powder: II. The role of aliphatic monocarbonyl compounds

1973 ◽  
Vol 40 (1) ◽  
pp. 29-37 ◽  
Author(s):  
N. J. Walker
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Methyl Ketones ◽  
Low Fat ◽  
Close Relationship ◽  
Powder Samples ◽  
High Level ◽  
Rennet Casein

SummaryAliphatic monocarbonyls have been quantitatively estimated in casein and skim-milk powder during storage. Concurrently these products have been evaluated organoleptically. A close relationship was evident between monocarbonyl level and the flavour or age of the lactic casein. Furthermore, the greater flavour stability of rennet casein and skim-milk powder was coupled with reduced monocarbonyl content. Fractionation of monocarbonyls into classes and individual compounds has shown that the higher levels in lactic casein compared with other low-fat products can be accounted for by a high level of acetone. The absence of appreciable quantities of other odd-numbered methyl ketones suggests that either acetone is derived from a non-lipid constituent of acid casein or decarboxylation of acetoacetate is specifically catalysed at acid pH. All methyl ketones identified in these low-fat dairy products were present in subthreshold concentrations. Saturated and unsaturated aldehydes were present at similar levels in stored lactic casein, rennet casein and skim-milk powder samples irrespective of their degree of musty or stale flavour.

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

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder

2021 ◽  
pp. 104997
Author(s):  
Sejeong Kim ◽  
Jae Yeon Joung ◽  
Daekyoung Kang ◽  
Nam Su Oh ◽  
Yohan Yoon
Keyword(s):  
Milk Powder ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Skim Milk Powder

A note on the performance and management of calves reared on cold acidified milk replacer fed ad libitum

1983 ◽  
Vol 36 (1) ◽  
pp. 147-150 ◽  
Author(s):  
W. S. Thickett ◽  
N. H. Cuthbert ◽  
T. D. A. Brigstocke ◽  
M. A. Lindeman ◽  
P. N. Wilson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Skim Milk Powder ◽  
Barley Straw ◽  
Milk Replacer ◽  
Bull Calves ◽  
The Mean ◽  
Ad Libitum ◽  
Dry Food

ABSTRACTResults are presented from six trials dealing with aspects of management on the cold ad libitum system of calf rearing using an acidified milk replacer containing over 600 g skim milk powder per kg.Thirty-six calves were housed in pens of six for each trial and were fed through a teat and pipeline from a storage barrel. Acidified milk replacer, pH 5·6, was mixed cold at 125 g/1 and made available ad libitum to 3 weeks. A rationed allowance was given daily, on a reducing scale, over the following 2 weeks with weaning completed at 35 days. A pelleted dry food containing 180 g crude protein per kg, together with water in buckets and barley straw in racks, was available ad libitum throughout. Each trial lasted 8 weeks. Results for the mean of the six cold ad libitum trials involving 216 calves were compared with the mean results of 10 conventional bucket-fed trials carried out separately at the same unit, involving 912 calves. All calves were purchased British Friesian male (bull) calves.Calves on the ad libitum system showed improved live-weight gains of 9·4 kg at 3 weeks, 8·8 kg at 5 weeks and 7·5 kg at 8 weeks, compared with the conventional system. The consumption of milk replacer powder was higher in ad libitum trials at 29·4 kg cf. 12·5 kg by bucket but intake of pelleted dry feed was lower on the ad libitum system at 50·7 kg cf. 71·3 kg to 8 weeks. Calf appearance scores were significantly improved on the ad libitum system which gave the main improvement in performance in the first 3 weeks.

scholarly journals Staphylococcal Food Poisoning Associated with Spray-Dried Milk

1955 ◽  
Vol 53 (4) ◽  
pp. 387-397 ◽  
Author(s):  
P. H. R. Anderson ◽  
Doris M. Stone
Keyword(s):  
Spray Drying ◽  
Clinical Features ◽  
Milk Powder ◽  
Food Poisoning ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Large Numbers ◽  
Heat Treated ◽  
Drying Chamber ◽  
Spray Dried

SummaryEight explosive outbreaks of food poisoning, occurring in school canteens in England during 1953 and affecting 1190 known cases, are described. The clinical features were characteristic of the toxin type of illness. No deaths occurred.The food causing all of these outbreaks was prepared from spray-dried skim milk powder. It was not subsequently heat-treated and was usually consumed 3–4 hr. after preparation.The spray-dried milk powder proved to contain a high content of bacteria, including large numbers of Staph. aureus, of a phage pattern often associated with food poisoning. The assumption was therefore made that these outbreaks were caused by staphylococcal enterotoxin.Because the food was often consumed within 3–4 hr. of reconstitution of the milk powder—before, in fact, the staphylococci had had time to grow—it is concluded that the poisoning must have been due mainly to pre-formed toxin.Consideration is given to the opportunities for the formation of toxin in a spray-drying plant, and reasons are brought forward for believing that it is formed mainly in the balance tank where the warm milk is kept, sometimes for several hours, before passing into the final drying chamber.The processing of the milk and the precautions for preventing contamination of the finished product are discussed.

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