Effect of solids-not-fat content on dielectric properties of skim milk

2018 ◽  
Vol 53 (11) ◽  
pp. 2560-2566 ◽  
Author(s):  
Qiang Liu ◽  
Wenchuan Guo ◽  
Hao He ◽  
Xinhua Zhu
Keyword(s):  
Dielectric Properties ◽  
Skim Milk ◽  
Fat Content

Steam distillation of taints from cream: VIII. Effect of fat content of dairy product on deodorization process

1959 ◽  
Vol 26 (2) ◽  
pp. 113-122 ◽  
Author(s):  
F. H. McDowall
Keyword(s):  
Distribution Ratio ◽  
Steam Distillation ◽  
Dairy Product ◽  
Skim Milk ◽  
Fat Content ◽  
Threshold Concentration ◽  
Unit Weight ◽  
High Fat ◽  
Liquid Equilibrium ◽  
Commercial Practice

1. In commercial practice dairy liquids of fat contents ranging from 3 to 90% are subjected to deodorization by steam distillation treatment.2. Increase in fat test of cream causes a rise in the vapour/liquid equilibrium coefficient for tainting substances of low butterfat/skim-milk distribution ratio, and a fall for substances of high-distribution ratio, in cream.3. Increase in fat content of cream reduces the amount of tainting substance in the cream per unit weight of butterfat in the cream, for substances of all butterfat/skim-milk distribution ratios.4. Separation of milk to cream of a high fat content greatly facilitates the elimination of substances of low butterfat/skim-milk distribution ratio from the cream and butter.5. Variation in temperature of separation, by its effect on the distribution ratio for tainting substances, could affect the content of these substances in the final cream, and could possibly cause a change in the character of the cream.6. In the partition of tainting substance between butter and buttermilk in the churning process, fat content of cream affects the proportion of residual taint passing from the treated cream into the butter.7. It is pointed out that, because of the effect of salt in increasing the vapour/liquid equilibrium coefficient of some steam volatile substances, the threshold concentration for a tainting substance in butter can be expected to vary with variation in the rate of salting of the butter.

EFFECT OF FAT CONTENT AND TEMPERATURE ON DIELECTRIC PROPERTIES OF GROUND BEEF

2005 ◽  
Vol 48 (2) ◽  
pp. 673-680 ◽  
Author(s):  
N. Gunasekaran ◽  
P. Mallikarjunan ◽  
J. Eifert ◽  
S. Sumner
Keyword(s):  
Dielectric Properties ◽  
Ground Beef ◽  
Fat Content

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.

Effect of Fat Content on Infection by Listeria monocytogenes in a Mouse Model

2006 ◽  
Vol 69 (3) ◽  
pp. 660-665 ◽  
Author(s):  
N. MYTLE ◽  
G. L. ANDERSON ◽  
S. LAMBERT ◽  
M. P. DOYLE ◽  
M. A. SMITH
Keyword(s):  
Gastrointestinal Tract ◽  
Milk Fat ◽  
Skim Milk ◽  
Systemic Infection ◽  
The United States ◽  
Fat Content ◽  
Food Matrix ◽  
Response Models ◽  
Dose Dependent ◽  
Dose Dependent Effect

An estimated 2,500 cases of listeriosis occur annually in the United States. Listeriosis is particularly severe among pregnant women and immunocompromised individuals. Little is known regarding the effect of the food matrix on the ability of L. monocytogenes to survive in the gastrointestinal tract and cause systemic infection. Mice were inoculated with various doses of L. monocytogenes in skim milk, Half & Half, or whipping cream to determine whether differences in milk fat content influence the ability of L. monocytogenes to survive passage through the gut and infect the liver or spleen. The number of fecal samples positive for L. monocytogenes increased with increasing doses of L. monocytogenes for all three vehicles. The number of L. monocytogenes cells isolated from liver or spleen of mice dosed with L. monocytogenes was not significantly different among treatment vehicles. Dose-response models revealed that as the dosage of L. monocytogenes was increased in different milk vehicles, the number of L. monocytogenes cells in liver or spleen also increased. Although fat content of food had no dose-dependent effect on L. monocytogenes infection in the murine gastrointestinal tract, we cannot discount the possibility that it may be a factor in L. monocytogenes infections of humans because of differences in the physiology of gastrointestinal tracts of mice and humans.

Milks and Milk Concentrates: Surface Tension Measurement

2005 ◽  
Vol 1 (1) ◽  
Author(s):  
Anna M Williams ◽  
J.R. Jones ◽  
A.H.J. Paterson ◽  
D.L. Pearce
Keyword(s):  
Surface Tension ◽  
Spray Drying ◽  
Skim Milk ◽  
Fat Content ◽  
Surface Tension Measurement ◽  
Plate Method ◽  
Solids Concentration ◽  
Whole Milk ◽  
Wilhelmy Plate ◽  
Wilhelmy Plate Method

Surface tension is an important property of milk concentrates because it affects atomisation in spray drying. A Krüss tensiometer and Wilhelmy plate were used to measure surface tension. Skim milk and whole milk were tested at a range of solids concentrations and were compared with the surface tension of standard and reconstituted milks. It was found that surface tension was affected more by temperature than by fat content or solids concentration. The surface tensions for concentrates correspond to published values for standard milks below 60°C, but above 60°C, the surface tension increases markedly, which can be attributed to changes in the milk chemistry. The difficulty associated with using the Wilhelmy plate method is the time taken to perform each measurement, which allows a skin to form and reduces the accuracy of the measurements.

Determination of the Fat Content in Cow’s Milk Based on Dielectric Properties

2015 ◽  
Vol 8 (7) ◽  
pp. 1485-1494 ◽  
Author(s):  
Xinhua Zhu ◽  
Wenchuan Guo ◽  
Zhibin Liang
Keyword(s):  
Dielectric Properties ◽  
Fat Content ◽  
Cow’S Milk ◽  
Cow's Milk

Effect of lactose content on dielectric properties of whole milk and skim milk

2018 ◽  
Vol 53 (9) ◽  
pp. 2037-2044 ◽  
Author(s):  
Qiang Liu ◽  
Wenchuan Guo ◽  
Xinhua Zhu
Keyword(s):  
Dielectric Properties ◽  
Skim Milk ◽  
Whole Milk

Cariogenicity of a Milk-Based Drink Used as a Dietary Supplement for Older Adults Using a Root Caries Experimental Model

2018 ◽  
Vol 53 (1) ◽  
pp. 76-83 ◽  
Author(s):  
Ramiro J. Castro ◽  
Rodrigo A. Giacaman ◽  
Rodrigo A. Arthur ◽  
Marisa Maltz
Keyword(s):  
Older Adults ◽  
Bovine Milk ◽  
Skim Milk ◽  
Positive Control ◽  
Fat Content ◽  
Root Caries ◽  
Bacterial Counts ◽  
Whole Milk ◽  
Caries Model ◽  
Mineral Loss

The aim of this study was to evaluate the cariogenicity of a milk-based drink intended for older adults that was used as part of a governmental initiative in Chile to improve their nutritional conditions. This drink contains a high concentration of sugars, which can contribute to root caries development. To test this hypothesis, an experimental biofilm/caries model was used. Dentin slabs were used to grow biofilms of Streptococcus mutans UA159. Slabs/biofilms were exposed 3× per day to bovine milk with different fat content, the milk-based drink, and the milk-based drink supplemented with 10 g of sucrose added per serving. Slabs exposed to 10% sucrose or 0.9% NaCl were used as positive and negative controls, respectively. Biofilms were analyzed for bacterial counts and acidogenicity. Dentin demineralization was estimated by the loss of surface microhardness and integrated mineral loss. Results were compared by analysis of variance and Tukey’s test. The milk-based drink showed higher acidogenicity than milk with its entire (whole) or reduced total fat content (skim). The milk-based drink supplemented with ­sucrose had similar acidogenicity as the 10% sucrose positive control (p = 0.506). Whole milk exposure elicited lower bacterial counts than the positive control, the milk-based drink, and the milk-based drink supplemented with sucrose (p = 0.002; 0.006 and 0.014 respectively). Although skim milk induced higher demineralization than whole milk, both milk types produced lower demineralization than the milk-based drink. Regarding integrated mineral loss, demineralization induced by the milk-based drink and the milk-based drink supplemented with sucrose was similar to that induced by the positive control and skim milk (p > 0.05). Sugar-containing milk-based drinks used as dietary supplements for older adults may be highly cariogenic and could represent a potential risk for root caries.

Heat Inactivation of Hepatitis A Virus in Dairy Foods†

2000 ◽  
Vol 63 (4) ◽  
pp. 522-528 ◽  
Author(s):  
S. BIDAWID ◽  
J. M. FARBER ◽  
S. A. SATTAR ◽  
S. HAYWARD
Keyword(s):  
Dairy Products ◽  
Hepatitis A ◽  
Hepatitis A Virus ◽  
Plaque Assay ◽  
Virus Titer ◽  
Skim Milk ◽  
Fat Content ◽  
Heat Inactivation ◽  
Log Reduction ◽  
Custom Made

Experiments were performed to determine the thermal resistance of hepatitis A virus (HAV) in three types of dairy products containing increased amounts of fat content (skim milk, homogenized milk; 3.5% MFG, and table cream; 18% MFG). HAV-inoculated dairy products were introduced into custom-made U-shaped microcapillary tubes that in turn were simultaneously immersed in a waterbath, using custom-made floating boats and a carrying platform. Following exposure to the desired time and temperature combinations, the contents of each of the tubes was retrieved and was tested by plaque assay to determine the reduction in virus titer. Our data indicated that <0.5 min at 85°C was sufficient to cause a 5-log reduction in HAV titer in all three dairy products, whereas at 80°C, ≤0.68 min (for skim and homogenized milk), and 1.24 min (for cream) were needed to cause a similar log reduction. Using a nonlinear two-phase negative exponential model (two-compartment model) to analyze the data, it was found that at temperatures of 65, 67, 69, 71, and 75°C, significantly (P < 0.05) higher exposure times were needed to achieve a 1-log reduction in virus titer in cream, as compared to skim and homogenized milk. For example, at 71°C, a significantly (P < 0.05) higher exposure time of 0.52 min (for cream) was needed as compared to ≤0.18 min (for skim and homogenized milk) to achieve a 1-log reduction in virus titer. A similar trend of inactivation was observed at 73 and 75°C where significantly (P < 0.05) higher exposure times of 0.29 to 0.36 min for cream were needed to cause a 1-log reduction in HAV in cream, as compared to ≤0.17 min for skim and homogenized milk. This study has provided information on the heat resistance of HAV in skim milk, homogenized milk, and table cream and demonstrated that an increase in fat content appears to play a protective role and contributes to the heat stability of HAV.

On the influence of protein on the fattening of fowls

1938 ◽  
Vol 28 (2) ◽  
pp. 341-345 ◽  
Author(s):  
E. T. Halnan
Keyword(s):  
Protein Content ◽  
Skim Milk ◽  
Fat Content ◽  
The Body ◽  
Food Energy ◽  
Principal Change ◽  
Pellet Form ◽  
Food Mixture

1. The principal change in the composition of adult fowls during fattening is an increase in the fat content of the body, the protein increase being subordinate in amount.2. Within the limits studied, the efficiency of conversion of food energy to carcase energy is not affected by variation in the protein content of the ration.3. A food mixture consisting of 5% dried skim milk of 95% Sussex ground oats proved as efficient for fattening fowls as a food mixture consisting of 20% dried skim milk, and 80% Sussex ground oats.4. The food mixtures used gave satisfactory results in fattening when used in pellet form in a dry state.

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