DRIED MILK POWDER: III. THE EFFECT OF LIGHT ON KEEPING QUALITY

1945 ◽  
Vol 23f (6) ◽  
pp. 334-339 ◽  
Author(s):  
Jesse A. Pearce ◽  
W. A. Bryce
Keyword(s):  
Wave Length ◽  
Milk Powder ◽  
Skim Milk ◽  
Ultra Violet ◽  
Average Temperature ◽  
Violet Light ◽  
Whole Milk ◽  
The Difference ◽  
Whole Milk Powder ◽  
Effect Of Light

At an average temperature of 6 °C., exposure of both whole and skim milk powders to sunlight caused more rapid deterioration in quality than occurred in the dark. Ultra-violet light with a principal wave length of 3800 Å accelerated deterioration in whole milk powder stored at 38 °C., but had no significant effect on skim milk powders; the effect of this light on whole milk powders was less pronounced than that produced by sunlight. Storage of samples at 38 °C. under different light intensities indicated that the differences between ultraviolet and sunlight were the result of the difference in total energy of light falling upon the sample, rather than the difference in wave length of the activating light.

DRIED MILK POWDER: V. THE PHOTOLYSIS OF RIBOFLAVIN IN MILK POWDERS

1946 ◽  
Vol 24f (2) ◽  
pp. 123-129 ◽  
Author(s):  
W. A. Bryce
Keyword(s):  
Absorption Spectrum ◽  
Visible Light ◽  
Spectral Region ◽  
Wave Length ◽  
Milk Powder ◽  
Skim Milk ◽  
Ultra Violet ◽  
Wave Band ◽  
Violet Light ◽  
Whole Milk

Exposure of milk powders to sunlight resulted in a much greater destruction of riboflavin than did exposure to ultra-violet light in the range 3200 to 4200 Å. The rate of photolysis was greater for skim-milk powders than for whole milk powders. Increased intensities of visible light accelerated riboflavin destruction. In the spectral region of 4200 to 5600 Å the wave band causing the greatest destruction in liquid skim-milk had a principal wave-length of 4450 Å, which corresponded to a maximum in the absorption spectrum of riboflavin. The rate of photolysis of riboflavin was a function of both wave-length and intensity of the impinging energy.

scholarly journals VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

2019 ◽  
Vol 2 (2) ◽  
pp. 54
Author(s):  
Obhioze Augustine Akpoka ◽  
T. E Obi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Whole Milk ◽  
Freeze Dried ◽  
Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

Determination of Chloride in Infant Formula and Adult/Pediatric Nutritional Formula by Potentiometric Titration: Single-Laboratory Validation, First Action 2015.07

2016 ◽  
Vol 99 (1) ◽  
pp. 198-203
Author(s):  
Wu Bolong ◽  
Zhang Fengxia ◽  
Ma Xiaoning ◽  
Zhou Fengjuan ◽  
Sharon L Brunelle
Keyword(s):  
Infant Formula ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Method Performance ◽  
Performance Requirement ◽  
Whole Milk ◽  
Nist Standard Reference Material ◽  
Whole Milk Powder

Abstract A potentiometric method for determination of chloride was validated against AOAC Standard Method Performance Requirement (SMPR®) 2014.015. Ten AOAC Stakeholder Panel on Infant Formula and Adult Nutritionals (SPIFAN) matrixes, including National Institute of Standards and Technology (NIST) Standard Reference Material (SRM) 1849a, were tested in duplicate on 6 independent days. The repeatability (RSDr) ranged from 0.43 to 1.34%, and the intermediate reproducibility (RSDiR) ranged from 0.80 to 3.04%. All results for NIST SRM 1849a were within the range of the certified concentration (701 ± 17 mg/100 g). Recovery was demonstrated with two overspike levels, 50 and 100%, in the 10 SPIFAN matrixes. Samples were tested in duplicate on 3 different days, and all results were within the SMPR requirement of 95 to 105%. The LOQs of the method for powdered products and ready-to-feed or reconstituted products were 20 mg/100 g and 2.2 mg/100 mL, respectively. A wide analytical range from the LOQ to 99.5% chlorine content can be reached with an appropriate dilution factor, but in practice, the upper analytical value observed in routine matrix testing was approximately 1080 mg/100 g in skim milk powder. This is a rapid, simple, and reliable chlorine-testing method applicable to infant formula, adult nutritionals, and ingredients used in these dairy-based products, such as skim milk powder, desalted whey powder, whey protein powder, and whole milk powder.

scholarly journals A comparison of feeding reconstituted and dried milk upon the growth and carcass composition of calves

1972 ◽  
Vol 27 (3) ◽  
pp. 517-525 ◽  
Author(s):  
W. J. Pryor ◽  
J. H. Ternouth
Keyword(s):  
Milk Powder ◽  
Live Weight ◽  
Carcass Composition ◽  
Food Conversion ◽  
Ruminal Fermentation ◽  
The Third ◽  
Whole Milk ◽  
Liquid Milk ◽  
The Difference ◽  
Whole Milk Powder

1. The live-weight gain, carcass weight, edible carcass composition, efficiency of food conversion, and roughage intake were measured in three groups of calves fed for 87 d. After a 3-week feeding period on a common regimen, one group of calves was weaned on to a diet of dry whole-milk powder and chopped lucerne, the second group received a similar diet except that the whole-milk powder was reconstituted to a liquid milk, containing 12–15% dry matter. The third group was given the diet in the same manner as the second group except that the chopped lucerne was available ad lib.2. The mean live-weight gains for the three groups were 37.7, 47.6 and 52.7 kg respectively, the differences between the dry-fed and the liquid-fed groups being highly significant.3. Energy and nitrogen accretion in the edible carcass and efficiency of food conversion were superior in the second and third groups.4. The third group ate larger quantities of roughage, though the difference did not reach significance.5. The reasons for the superiority of the liquid milk diet are discussed in relation to the avoidance of ruminal fermentation of the milk.

scholarly journals Price changes of dairy products in the European Union

2021 ◽  
Vol 67 (No. 9) ◽  
pp. 373-381
Author(s):  
Aneta Bełdycka-Bórawska ◽  
Piotr Bórawski ◽  
Marta Guth ◽  
Andrzej Parzonko ◽  
Tomasz Rokicki ◽  
...  
Keyword(s):  
European Union ◽  
Dairy Products ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
The European Union ◽  
Whey Powder ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
The Eu

This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted to measure the relationships between the prices. We used the augmented Dickey-Fuller (ADF) test and generalised autoregressive conditional heteroscedasticity (GARCH) model to measure the stationarity and changes in dairy product prices in the EU. At the EU level, we checked the changes in prices of butter, skim milk powder, whole milk powder, Cheddar, Edam, Gouda, Emmental and whey powder. Our analysis confirmed that the butter, skim milk powder, whole milk powder, Cheddar, Edam and Gouda processes depend on previous values. The biggest price changes were observed in whey powder (34.12%), butter (24.46%) and skim milk powder (21.78%).

V.—The Ionisation of Iodine Vapour by Ultra-Violet Light

1926 ◽  
Vol 45 (1) ◽  
pp. 34-41
Author(s):  
W. West ◽  
E.B. Ludlam
Keyword(s):  
Quantum Theory ◽  
Electron Impact ◽  
Wave Length ◽  
Ultra Violet ◽  
Short Wave ◽  
Ultra Violet Light ◽  
Violet Light ◽  
Negative Results ◽  
Short Wave Length ◽  
Effect Of Light

The ionisation of iodine vapour by light has been sought by several investigators with negative results. Nevertheless, the application of the quantum theory, which has proved so fruitful with respect to the relation between electron impact on gaseous molecules and the emission of light, leads to the expectation that the ionisation of a gas should be affected by light of sufficiently short wave-length. This ionisation was first observed by Lenard, who investigated the effect of light in the extreme ultra-violet on air and other gases.

Adhesion characteristics of whole milk powder to a stainless steel surface

1998 ◽  
Vol 97 (3) ◽  
pp. 191-199 ◽  
Author(s):  
Paul R. Rennie ◽  
X.D. Chen ◽  
Antony R. Mackereth
Keyword(s):  
Stainless Steel ◽  
Steel Surface ◽  
Milk Powder ◽  
Stainless Steel Surface ◽  
Whole Milk ◽  
Whole Milk Powder

DRIED MILK POWDER: II. FACTORS AFFECTING THE SORPTION OF CARBON DIOXIDE

1945 ◽  
Vol 23f (6) ◽  
pp. 327-333 ◽  
Author(s):  
Jesse A. Pearce
Keyword(s):  
Carbon Dioxide ◽  
Milk Powder ◽  
Sorption Rate ◽  
High Fat ◽  
Time Intervals ◽  
Sorption Behaviour ◽  
Factors Affecting ◽  
Whole Milk ◽  
Identical Manner ◽  
Whole Milk Powder

Sorption of carbon dioxide by milk powder in a closed system at 35 °C. and at approximately 74 cm. of mercury was observed to be greater than 0.4 cc. per gm. after 150 hr., while only 0.012 cc. of nitrogen was absorbed per gm. after 70 hr. The initial sorption of carbon dioxide varied with time according to the equation:[Formula: see text]where s is 100 times the amount sorbed in cc. per gm. at any time, t (min.), and k and m are constants peculiar to the system under investigation. The logarithmic form of this equation was used. Powders with 26, 28, and 30% fat did not differ in behaviour, but sorption curves for powders with only 1% fat had lower [Formula: see text] values and lower [Formula: see text] values than the curves for the high fat levels. Powders with 1% fat sorbed carbon dioxide in an identical manner when exposed to either 100% carbon dioxide or a mixture of 20% carbon dioxide and 80% nitrogen. For whole milk powder, dilution to 80% nitrogen content was effective in reducing the initial sorption rate of carbon dioxide. Great variation was observed in the sorption behaviour of powders from different plants and in powders produced at different time intervals in the same plant. Temperature differences within the range 25° to 40 °C. had no effect on sorption. Palatability and [Formula: see text] correlated to the extent of r =.61.

scholarly journals Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder

2021 ◽  
Author(s):  
H.J. Clarke ◽  
C. Griffin ◽  
D. Hennessy ◽  
T.F. O'Callaghan ◽  
M.G. O'Sullivan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Feeding System ◽  
Whole Milk ◽  
Whole Milk Powder
Sign in / Sign up

Export Citation Format

Share Document