Survival and Thermal Resistance of Listeria Monocytogenes in Dry and Hydrated Nonfat Dry Milk and Whole Milk Powder During Extended Storage

2021 ◽  
Author(s):  
Yaeseol Yang ◽  
Amninder Singh Sekhon ◽  
Arshdeep Singh ◽  
Phoebe Unger ◽  
Minto Michael
Keyword(s):  
Listeria Monocytogenes ◽  
Thermal Resistance ◽  
Milk Powder ◽  
Whole Milk ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Whole Milk Powder

Survival and thermal resistance of Salmonella in dry and hydrated nonfat dry milk and whole milk powder during extended storage

2021 ◽  
Vol 337 ◽  
pp. 108950
Author(s):  
Amninder Singh Sekhon ◽  
Arshdeep Singh ◽  
Phoebe Unger ◽  
Monipel Babb ◽  
Yaeseol Yang ◽  
...  
Keyword(s):  
Thermal Resistance ◽  
Milk Powder ◽  
Whole Milk ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Whole Milk Powder

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.

Reduction of Mutagenic Potentials in Milk: Effects of Ammonia Treatment on Aflatoxin-Contaminated Cottonseed

1990 ◽  
Vol 53 (9) ◽  
pp. 777-778 ◽  
Author(s):  
KAREN V. JORGENSEN ◽  
DOUGLAS L. PARK ◽  
SAM M. RUA ◽  
RALPH L. PRICE
Keyword(s):  
Mutagenic Activity ◽  
Milk Powder ◽  
Liver Homogenate ◽  
Treated Group ◽  
Mutagenic Potential ◽  
Whole Milk ◽  
Mutagenicity Assay ◽  
Dry Milk ◽  
Milk Component ◽  
Nonfat Dry Milk

Milks obtained from cows fed rations containing aflatoxin-contaminated cottonseed, ammonia-treated aflatoxin-contaminated cottonseed, and uncontaminated cottonseed were tested for mutagenic potential using the Salmonella/mammalian microsome mutagenicity assay using Salmonella typhimurium strains TA98 and TA100. Standard assay protocol was used with S-9 liver homogenate added. Samples including whole milk, nonfat dry milk powder, cream, and reconstituted whole milk were applied directly to the plates in triplicate. As a control, samples of whole milk, reconstituted whole milk, and nonfat dry milk powder from cows fed uncontaminated feed were spiked with aflatoxin B1 and tested for mutagenic activity. High levels of mutagenic activity were observed in all samples from cows exposed to aflatoxin-contaminated cottonseed and the aflatoxin-spiked milks. This high activity was not evident in whole milk and whole milk component samples from cows fed the ammonia-treated aflatoxin-contaminated cottonseed or nonaflatoxin containing cottonseed. A low level of mutagenic potential was evident in whole milk from the ammonia treated group using TA100 tester strain.

Effectiveness of a One-Day Procedure for Recovery of Salmonella from Milk Powders

1994 ◽  
Vol 77 (6) ◽  
pp. 1681-1683
Author(s):  
Thomas S Hammack ◽  
Wallace H Andrews ◽  
R Miguel Amaguana ◽  
Geraldine A June ◽  
Patricia S Sherrod
Keyword(s):  
Milk Powder ◽  
Tween 80 ◽  
Rapid Procedure ◽  
Percentage Recovery ◽  
Whole Milk ◽  
Dry Milk ◽  
Salmonella Serovars ◽  
Nonfat Dry Milk

Abstract A rapid procedure for enumerating Salmonella in milk powders was evaluated. Dry whole milk and instant nonfat dry milk were rehydrated, artificially inoculated with various numbers of Salmonella cells, and stomached. Test portions were then treated with Tween 80 and pancreatic trypsin, and incubated for 1 h at 30°C. The incubated test portions were centrifuged at 10 000 × g for 15 min at 5°C, and the resuspended pellets were plated on xylose lysine desoxycholate agar. The effectiveness of the procedure was expressed in terms of percentage recovery of the inoculum. The procedure, which was evaluated in 76 trials using 7 Salmonella serovars, recovered ≤73% of the inoculum for half of the trials conducted. Its effectiveness was dependent on the serovar, level of inoculation, and type of milk powder used.

A Comparison of Three Methods for Determining Thermal Inactivation Kinetics: A Case Study on Salmonellaenterica in Whole Milk Powder

2020 ◽  
Author(s):  
Soon Kiat Lau ◽  
Xinyao Wei ◽  
Nina Kirezi ◽  
Rajendra Panth ◽  
Arena See ◽  
...  
Keyword(s):  
Thermal Resistance ◽  
Thermal Inactivation ◽  
Milk Powder ◽  
Water Bath ◽  
Isothermal Treatment ◽  
Inactivation Kinetics ◽  
Model Parameters ◽  
Treatment Methods ◽  
Whole Milk ◽  
Whole Milk Powder

Different methods for determining the thermal inactivation kinetics of microorganisms could result in discrepancies of the resulting thermal resistance values. This study determined the thermal resistance of Salmonella in whole milk powder using three methods (Thermal death time (TDT) disk in water bath, pouches in water bath, and TDT Sandwich). Samples from three separate production lots of whole milk powder were inoculated with a five strain Salmonella cocktail and equilibrated to 0.20 a w . The samples were then subjected to three isothermal treatment methods at 75, 80, or 85 °C. Samples were taken out at six timepoints and enumerated for survivors. The inactivation data were fitted to two consolidated models consisting of two primary models (log-linear and Weibull) and one secondary model (Bigelow). Normality testing indicated that all the model parameters were normally distributed. None of the model parameters for both consolidated models were significantly different (α=0.05). The amount of inactivation during the come-up time phase was also not significantly different among the methods (α=0.05). In terms of magnitude, however, the TDT Sandwich showed less inactivation during the come-up time phase and overall less variation in model parameters. The survivor data from all three methods were combined and fitted to both consolidated models, with the Weibull having lower root mean square error and a better fit according to corrected Akaike’s Information Criterion. These results suggest that the three thermal treatment methods are not significantly different from each other and are interchangeable, at least in the case of Salmonella in whole milk powder. Comparisons with more methods, other microorganisms, and larger varieties of food products using the same framework presented in this study could provide guidance for standardizing thermal inactivation kinetics studies for microorganisms in foods.

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 Physical Properties of Nonfat Dry Milk and Skim Milk Powder

2017 ◽  
Vol 12 (2) ◽  
pp. 149-154 ◽  
Author(s):  
A.K. Abdalla ◽  
K. Smith ◽  
J. Lucey
Keyword(s):  
Physical Properties ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Dry Milk ◽  
Nonfat Dry Milk

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
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