scholarly journals Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values

LWT ◽  
2021 ◽  
pp. 112739
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Lydivine Nyiransabimana ◽  
Els J.M. Van Damme ◽  
Bruno De Meulenaer ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Ph Values ◽  
Wet Heat ◽  
Pre Treatment

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

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. IV. RENNET (CHYMOSIN, RENNIN) COAGULATION OF RECONSTITUTED SKIM MILK POWDER CONTAINING ADDED PROTEINS, FAT, CALCIUM, PHOSPHATE AND CITRATE

1976 ◽  
Vol 56 (2) ◽  
pp. 339-345 ◽  
Author(s):  
D. B. EMMONS ◽  
J. D. JONES ◽  
E. E. LISTER
Keyword(s):  
Soy Protein Isolate ◽  
Milk Powder ◽  
Skim Milk ◽  
High Heat ◽  
Skim Milk Powder ◽  
Protein Isolate ◽  
Active Principle ◽  
Total Solids ◽  
Ph Values ◽  
Milk Replacers

The effects of added nutrient sources on curd firmness of reconstituted skim milk powder (10% total solids) were studied. Defatted rapeseed flour (4%) had little effect whereas whey powder (4%) and fish protein concentrate (2%) decreased gel strength of the reconstituted skim milk by approximately 30%. Soybean meal (4%) and soy protein isolate (2%) markedly reduced curd firmness; addition of CaCl2 restored coagulability and curd firmness. However, addition of CaCl2 did not restore gel firmness in reconstituted, severely heated skim milk powder to that of a low-temperature product. Addition of 0.1% CaCl2 slightly increased firmness of reconstituted low- and high-heat powder at pH 6.1; further addition to 0.4% CaCl2 decreased firmness slightly. It appears that when there is sufficient available Ca, further additions have no effect on curd firmness. The results indicate that milk replacers which coagulate with rennet (containing chymosin or rennin as active principle) can probably be produced even when some of the skim milk protein is replaced by other less expensive proteins. Addition of citrate (14 mM), followed by adjustment of the pH, prevented coagulation at pH 6.1 and markedly reduced firmness at pH 5.6 and 5.2. Addition of citrate at 5.7 mM did not prevent coagulation at those pH values. Addition of phosphate had little effect on curd firmness at these pH values. Addition of fat to skim milk containing 15 or 20% total solids, followed by homogenization, had little effect on curd firmness at pH 6.1. Fat additions, however, decreased curd firmness of skim milk containing 10% total solids and nearly prevented coagulation in skim milk containing 5% total solids.

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.

Heat stability of recombined milk: influence of lecithins on the heat coagulation time-pH profile

1992 ◽  
Vol 59 (2) ◽  
pp. 177-185 ◽  
Author(s):  
Catharina H. McCrae ◽  
D. Donald Muir
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Coagulation Time ◽  
Ph Profile ◽  
Mineral Equilibria ◽  
Soya Lecithin ◽  
Before And After ◽  
Wide Ph Range

SummaryTwo types of lecithin, namely egg and soya lecithin, were investigated as potential stabilizers of recombined milk. They were incorporated into recombined milk both before and after homogenization (20·7 MPa; 60 °C). Their presence at homogenization changed neither mineral equilibria nor homogenization efficiency. However, heat stability varied significantly irrespective of batch of low-heat skim milk powder used in recombined milk. The variation in heat stability depended on type of lecithin. Soya lecithin proved to be a very effective stabilizer. It improved heat stability over a wide pH range (6·3–7·1) and the effect occurred even when the lecithin was added after homogenization. In contrast, egg lecithin destabilized the system to heat at pH < 6·7 by converting a Type A into a Type B heat coagulation time-pH profile if it was incorporated before homogenization; after homogenization it had no effect. The effects of both egg and soya lecithin on the heat stability of recombined milk strongly suggest that interactions occur between phospholipids and milk protein.

scholarly journals The influence of GDL concentration on milk pH change during acid coagulation

2002 ◽  
Vol 47 (1) ◽  
pp. 75-85 ◽  
Author(s):  
Safet Fetahagic ◽  
Ognjen Macej ◽  
Jelena Denin-Djurdjevic ◽  
Snezana Jovanovic
Keyword(s):  
Buffer Capacity ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
90 C 10 ◽  
Ph Change ◽  
Protein Ratio ◽  
Milk Samples ◽  
Ph Values ◽  
Heat Treated

Skim milk powder was reconstituted to obtain milk A (with 8.01% TS). Milk A was standardized with 3% of skim milk powder and 3% of demineralized whey powder (DWP), respectively, to obtain milk B (with 11.15% TS) and milk C (with 11.10% TS). Milk samples were heat treated at 85?C/10 min, 90?C/10 min and 95?C/10 min, respectively. Untreated milk was used as control. Acidification was carried out at 25?C, 35?C and 45?C during 240 min with GDL (glucono-d-lactone), namely with the amount of 0.5%, 0.75%, 1.0%, 1.25% 1.5%, 1.75%, 2.0% and 3.0% of GDL, respectively. The results showed that all investigated factors, explicitly GDL concentration, acidification temperature and applied heat treatment of milk as well as added DWP influence the change of pH during acidification. Milk samples standardized with DWP had smaller buffer capacity and faster change of pH than samples standardized with skim milk powder. Only at acidification temperature of 25?C, added DWP did not influence the change of milk buffer capacity regardless of the change of casein:whey protein ratio. Under this acidification condition, both milk samples standardized with skim milk powder and DWP had similar final pH values.

scholarly journals Relationship between whey protein nitrogen index of skim milk powder and the heat stability of recombined filled evaporated milk

LWT ◽  
2021 ◽  
pp. 112754
Author(s):  
Jianfeng Wu ◽  
Chunxia Su ◽  
Lorenz de Neve ◽  
Ali Sedaghat Doost ◽  
Karin De Grave ◽  
...  
Keyword(s):  
Whey Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Protein Nitrogen

scholarly journals The Effect of Preheating on the Heat Stability of Skim milk Powder Solution in High Concentration

1982 ◽  
Vol 53 (5) ◽  
pp. 321-325
Author(s):  
Kenkichi AHIKO ◽  
Ken TAKAHASHI ◽  
Masami KAWANARI
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
High Concentration

The effect of free Ca2+ on the heat stability and other characteristics of low-heat skim milk powder

2009 ◽  
Vol 19 (6-7) ◽  
pp. 386-392 ◽  
Author(s):  
Marianthi Faka ◽  
Mike J. Lewis ◽  
Alistair S. Grandison ◽  
Hilton Deeth
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder

Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles

2020 ◽  
Vol 16 (5) ◽  
pp. 661-670 ◽  
Author(s):  
Heba H. Salama ◽  
Samy M. Abdelhamid ◽  
Nabil S. Abd-Rabou
Keyword(s):  
Dairy Products ◽  
Milk Powder ◽  
Frozen Storage ◽  
Skim Milk ◽  
Bacterial Count ◽  
Skim Milk Powder ◽  
Bifidobacterium Bifidum ◽  
Sensory Properties ◽  
Total Bacterial Count ◽  
Ph Values

Background: Frozen yoghurt is a suitable vehicle to deliver bioactive compounds and beneficial microorganisms, and to develop new functional dairy products. Methods: Bifidobacterium bifidum was used in the manufacture of frozen yoghurt, whereas skim milk powder was substituted by Nanoparticles Coconut Flour (NCF) and Coconut Flour (CF). The physicochemical, microbiological and sensory properties were assessed for frozen yoghurt from different treatments. Results: The prepared NCF by ball-milling had sizes that range between 81.96nm to 83.53nm. The addition of NCF affected variably the pH values, moisture content, the overrun, fiber content, freezing points and viscosity of the prepared frozen yoghurt depending on the ratio of substituted skim milk. : Also, the addition of NCF improved the viability of Bifidobacterium bifidum, Bifidobacterium breve, Streptococci, and Lactobacilli and total bacterial count of frozen yoghurt during frozen storage. The addition of NCF improved the sensory properties of frozen yoghurt. Conclusion: The use of Nanoparticles Coconut Flour (NCF) and Bifidobacterium sp., in the preparation of frozen yoghurt improved its physicochemical, microbiological and sensory properties.

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