The effect of hexametaphosphate addition during milk powder manufacture on the properties of reconstituted skim milk

2015 ◽  
Vol 50 ◽  
pp. 58-65 ◽  
Author(s):  
Skelte G. Anema
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Powder Manufacture

Kinematic viscosities of New Zealand skim-milk

1978 ◽  
Vol 45 (1) ◽  
pp. 25-35 ◽  
Author(s):  
J. H. Buckingham
Keyword(s):  
New Zealand ◽  
Seasonal Variations ◽  
Kinematic Viscosity ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Total Solids ◽  
Solids Concentration ◽  
Powder Manufacture ◽  
Single Batch

SummaryThe variation in kinematic viscosity (ν) with solids concentration and temperature has been determined for native skim-milk concentrates and reconstituted New Zealand skim-milk. Below 40% (w/v) total solids, samples reconstituted from a single batch of skim-milk powder model the behaviour of native concentrates obtained from an evaporation plant at all times of the year. Above 40% (w/v) agethickening and seasonal variations in the viscosity of native concentrates become significant. Age-thickening can be reduced by cooling the concentrate. These results are discussed in relation to milk powder manufacture.

Production, composition, and manufacturing properties of milk from grazing cows fed on a formaldehyde-treated sunflower seed supplement

1976 ◽  
Vol 27 (6) ◽  
pp. 917 ◽  
Author(s):  
BD Bartsch ◽  
NJS Ellis ◽  
DM McLean ◽  
JC Radcliffe
Keyword(s):  
Milk Fat ◽  
Sunflower Seed ◽  
Energy Content ◽  
Plasma Cholesterol ◽  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Powder Manufacture ◽  
The Stability

Eight cows in each of four treatment groups grazed regulated areas of green oats and consumed either 0, 1.3, 2.5 or 3.1 kg of a formaldehyde-treated sunflower seed supplement (FSS) per head per day. The digestible energy content of the rations was balanced with hammer-milled barley. Milk fat percentages and milk fat yields were higher from cows fed on FSS, responses being in proportion to the amount of FSS eaten. Protein percentages were significantly lower in milk from cows fed on FSS. Milk and protein yields did not differ significantly between treatments. The linoleic acid (C18:2) content of milk fat was three to five times as high in cows fed on FSS as in those not fed on FSS. The stability to oxidation and the rennet curd firmness of the milk decreased as the percentage of C18:2 in milk fat increased. Changes in the heat stability of milk were associated with the introduction of FSS feeding. Plasma cholesterol levels increased with increasing intakes of FSS. Milk of high C18:2 content can be produced by dairy cows fed on FSS and grazed on green oats. The milk readily oxidizes and its properties for cheese and skim milk powder manufacture are altered.

Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk

1997 ◽  
Vol 64 (4) ◽  
pp. 591-600 ◽  
Author(s):  
JOHN A. LUCEY ◽  
CHENG TET TEO ◽  
PETER A. MUNRO ◽  
HARJINDER SINGH
Keyword(s):  
Rheological Properties ◽  
Whey Proteins ◽  
Milk Powder ◽  
Skim Milk ◽  
High Heat ◽  
Skim Milk Powder ◽  
Heat Treatments ◽  
Heated Milk ◽  
Large Yield ◽  
Powder Manufacture

The effect of a range of milk heat treatments on the rheological properties, at small and large deformations, of acid skim milk gels was investigated. Gels were made from reconstituted skim milk heated at 75, 80, 85 and 90°C for 15 or 30 min by acidification with glucono-δ-lactone at 30°C. Gels were also made from skim milk powder (SMP) samples that had been given a range of preheat treatments during powder manufacture. Heating milks at temperatures [ges ]80°C for 15 min increased the storage moduli (G′) compared with unheated milk and produced gels with G′ in the range 300–450 Pa. Acid gels made from high-heat or medium-heat SMP had higher G′ than gels made from low-heat or ultra-low-heat SMP. Cooling gels to low temperatures resulted in an increase in G′. The yield stress of gels slightly decreased with mild heat treatments of milk, and then increased again to a maximum, finally decreasing slightly with very high heat treatments of milk. The strain at yielding decreased markedly with increasing heat treatment of milk, making these gels brittle and easier to fracture. We propose that denatured whey proteins aggregated with casein particles during the acidification of heated milk and were responsible for most of the effects observed in this study.

Key parameters and strategies to control milk concentrate viscosity in milk powder manufacture

2021 ◽  
pp. 105120
Author(s):  
Archana Bista ◽  
Noel McCarthy ◽  
Colm P. O’Donnell ◽  
Norah O’Shea
Keyword(s):  
Milk Powder ◽  
Powder Manufacture ◽  
Control Milk

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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