scholarly journals Effect of heat treatment, evaporation and spray drying during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate

2018 ◽  
Vol 78 ◽  
pp. 53-64 ◽  
Author(s):  
Yingchen Lin ◽  
Alan L. Kelly ◽  
James A. O'Mahony ◽  
Timothy P. Guinee
Keyword(s):  
Heat Treatment ◽  
Spray Drying ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Powder Manufacture

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.

Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying

2021 ◽  
Author(s):  
K. Cevik ◽  
H. Yalcin
Keyword(s):  
Spray Drying ◽  
Palm Oil ◽  
Palm Olein ◽  
Milk Powder ◽  
Skim Milk ◽  
Palm Stearin ◽  
Skim Milk Powder ◽  
Solid Content ◽  
Coating Materials ◽  
Oil Fractions

Abstract The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28–84.97%), the microencapsulation yield (14.50–31.79%), and the peroxide value (4.12–7.07 meq O2/kg oil) of the powders were affected by the coating materials (P < 0.05).

Changes in Concentration of Aflatoxin M1 during Manufacture and Storage of Skim Milk Powder

2006 ◽  
Vol 69 (3) ◽  
pp. 682-685 ◽  
Author(s):  
ORGUN DEVECİ ◽  
EMEL SEZGİN
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Aflatoxin M1 ◽  
Weight Changes ◽  
Sample Weight ◽  
Powder Samples ◽  
And Storage ◽  
Different Levels

In this study, skim milk powder was produced from cow's milk contaminated artificially with aflatoxin M1 (AFM1) at two different levels, 1.5 and 3.5 μg/liter (ppb), and the effects of process stages on the AFM1 contents were investigated. Pasteurization, concentration, and spray drying caused losses of about 16, 40, and 68%, respectively, in AFM1 content of the milk contaminated with 1.5 μg/liter AFM1, and losses of 12, 35, and 59%, respectively, in the milk contaminated with 3.5 μg/liter AFM1. These losses were found to be statisticially significant at the level of P &lt; 0.01. After 3- and 6-month storage periods, AFM1 content of the skim milk powder produced from milk with 1.5 μg/liter AFM1 decreased by 2 and 5%, respectively, whereas these rates were 2 and 4%, respectively, for the skim milk powders made from milk with 3.5 μg/liter AFM1 (after adjustment for sample weight). Changes in AFM1 content of milk powder samples were found statistically insignificant (P &gt; 0.05 and P &gt; 0.01) for 3- and 6-month storage periods.

scholarly journals The effect of heat treatment on the nutritive value of milk for the young calf

1969 ◽  
Vol 23 (4) ◽  
pp. 763-782 ◽  
Author(s):  
H. Tagari ◽  
J. H. B. Roy
Keyword(s):  
Heat Treatment ◽  
Nutritive Value ◽  
Milk Powder ◽  
Skim Milk ◽  
Sampling Period ◽  
Skim Milk Powder ◽  
Protein Nitrogen ◽  
High Ph ◽  
N Concentration

1. Four Ayrshire bull calves between 8 and 34 days of age and fitted with duodenal and ileal re-entrant cannulas were used to study the effect of heat treatment of the milk they received on the pH and nitrogen composition of the pyloric outflow and ileal contents.2. Milk A contained a spray-dried skim-milk powder pre-heated during the drying process at 74° for 30 min and milk B a similar powder pre-heated at 77° for 15 sec. In milk A about 50% of the non-casein protein N had been denatured.3. Milk B resulted in a lower pH than milk A in the pyloric outflow throughout the sampling period of 6.5 h after feeding. It resulted also in an increased volume of outflow during the 1st h after feeding, a reduced output of undigested protein, an increased output of non-protein nitrogen (NPN) and a different pattern of flow of NPN during the first 4 h after feeding.4. These differences between milk A and milk B were associated largely with different clotting characteristics, which were demonstrated in vitro at two levels of addition of rennet with or without the addition of calcium. The buffering capacity of the two milks was similar.5. Variation between calves in their response to these two milks was attributed to the age of the calves and to differences in inherent clotting or proteolytic activity.6. In the ileal outflow, bacterial activity, as measured by dehydrogenase activity, was positively related to N concentration, but the N concentration when milk A was given did not appear to differ from that when milk B was given.7. One calf had diarrhoea when given milk A at a young age. This was associated with an increased pyloric outflow, an increased outflow of undigested protein but little difference in the rate of proteolysis, and a high pH. In the ileal outflow the volume and amount of N was much increased although the N concentration was reduced.8. It is concluded that the detrimental effect of milk A, found in earlier experiments, was largely associated with high pH and poor digestibility of protein in the abomasum, conditions which allow multiplication of coliform organisms in the intestine.

Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions

2021 ◽  
Vol 112 ◽  
pp. 106342
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Ali Sedaghat Doost ◽  
Qurrotul A’yun ◽  
Paul Van der Meeren
Keyword(s):  
Heat Treatment ◽  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Dry Heat ◽  
Dry Heat Treatment

Denaturation, aggregation and heat stability of milk protein during the manufacture of skim milk powder

1991 ◽  
Vol 58 (3) ◽  
pp. 269-283 ◽  
Author(s):  
Harjinder Singh ◽  
Lawrence K. Creamer
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Casein Micelle ◽  
Commercial Plant ◽  
Preheat Treatment ◽  
Solids Content ◽  
Time Required

SummaryThe effect of preheat treatment, evaporation and drying in a commercial plant on the denaturation of βlactoglobulin and α-lactalbumin, their incorporation into the casein micelle and the heat stability characteristics of the milks and powders were determined. Preheat treatments between 110 °C for 2 min and 120 °C for 3 min denatured between 80 and 91% of β-lactoglobulin and between 33 and 45% of α-lactalbumin. Evaporation increased the extent of denaturation but spray drying did not increase it further. The incorporation of α-lactalbumin and βlactoglobulin into the micelles was markedly less than the amount that denatured and was not a constant ratio to it. Heat coagulation times at 140 °C of milks, concentrates and powders diluted to the original milk concentration were measured as a function of pH. In general, the greater the collective heat treatment, the shorter the time required to achieve coagulation. Spray drying shifted the peak positions in the pH-heat coagulation time profiles. In contrast, heat coagulation times (measured at 120 °C) of concentrates and powders diluted to 20% total solids content increased with the severity of the preheat treatment. Surprisingly, spray drying markedly increased the heat coagulation times of the diluted concentrates.

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.

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