Application of reverse osmosis to the manufacture of dried whole milk and skim-milk

1979 ◽  
Vol 46 (4) ◽  
pp. 663-672 ◽  
Author(s):  
James Abbot ◽  
Frank A. Glover ◽  
Donald D. Muir ◽  
Paul J. Skudder
Keyword(s):  
Reverse Osmosis ◽  
Spray Drying ◽  
Milk Production ◽  
Protein Denaturation ◽  
Milk Powder ◽  
Skim Milk ◽  
Bacterial Count ◽  
Skim Milk Powder ◽  
Powder Morphology ◽  
Whole Milk

SummaryPowders were prepared from whole and skim-milk using reverse osmosis (RO) as a first stage followed by either evaporation and spray drying or spray drying alone. They were compared with powders made by the conventional method of evaporation and spray drying. Measurements were made of powder solubility, free fat content, whey protein denaturation, vitamin content, powder morphology and bacterial count. The free fat contents of powders prepared from whole milk concentrated by RO were high; otherwise, there were no significant differences in the properties of powders made from milks concentrated initially by RO and those prepared by conventional evaporation. The results indicate that it is feasible to use RO for the manufacture of skim-milk powder and for dried whole milk production where higher free fat levels are not detrimental.

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).

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.

Monitoring residue concentrations in milk from farm and throughout a milk powder manufacturing process

2019 ◽  
Vol 86 (3) ◽  
pp. 341-346
Author(s):  
Lizandra F. Paludetti ◽  
Alan L. Kelly ◽  
Bernadette O'Brien ◽  
David Gleeson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Production Chain ◽  
Feed Management ◽  
Whole Milk ◽  
Milk Volume ◽  
Residue Levels ◽  
Bulk Tank ◽  
Powder Manufacturing

AbstractThe experiments reported in this research paper aimed to investigate differences in the levels of chlorate (CHLO), perchlorate (PCHLO), trichloromethane (TCM) and iodine residues in bulk tank (BT) milk produced at different milk production periods, and to monitor those levels throughout a skim milk powder (SMP) production chain (BTs, collection tankers [CTs], whole milk silo [WMS] and skim milk silo [SMS]). Chlorate, PCHLO and iodine were measured in SMP, while TCM was measured in the milk cream. The CHLO, TCM and iodine levels in the mid-lactation milk stored in the WMS were lower than legislative and industrial specifications (0.0100 mg/kg, 0.0015 mg/kg and 150 µg/l, respectively). However, in late-lactation, these levels were numerically higher than the mid-lactation levels and specifications. Trichloromethane accumulated in the cream portion after separation. Perchlorate was not detected in any of the samples. Regarding iodine, the levels in mid-lactation reconstituted SMP were higher than that required by manufacturers (100 µg/l), indicating that the levels in milk should be lower than 142 µg/l. The higher residue levels observed in late-lactation could be related to the low milk volume produced during that period and changes in sanitation practices, while changes in feed management could have affected iodine levels. This study could assist in controlling and setting limits for CHLO, TCM and iodine levels in milk, ensuring premium quality dairy products.

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.

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.

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.

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