scholarly journals Comprehensive Stability Evaluation of Iron-Fortified Milk Powder

2012 ◽  
Vol 18 (3) ◽  
pp. 419-428 ◽  
Author(s):  
Tan-Ang LEE ◽  
Jou-Hsuan HO ◽  
Sok Kean KHOO ◽  
Chi-Fa CHOW
Keyword(s):  
Milk Powder ◽  
Stability Evaluation ◽  
Fortified Milk

scholarly journals Availability and Nutritional Content of High Energy and High Protein Milk for Malnourished Older Adults

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 63-63
Author(s):  
Jitesh Patel ◽  
Melvin Holmes ◽  
Hannah Ensaff
Keyword(s):  
Older Adults ◽  
Protein Content ◽  
Energy Content ◽  
Large City ◽  
Milk Powder ◽  
High Energy ◽  
Nutritional Content ◽  
Fortified Milk ◽  
Whole Milk ◽  
Discount Retailers

Abstract Objectives Malnutrition in older adults reduces quality of life and is increasing in prevalence in many countries. Fortified milk (milk powder added to whole milk), typically forms part of guidelines globally for adults at risk of malnutrition. Protein-enriched fresh milk (PEM) may be a simpler option as it is ready to use. This study aims to investigate the availability and nutritional content of fortified milk and PEM. Methods The 7 largest supermarket chains (by UK market share) were surveyed in-store and online in a large city over 2 weeks in December 2019. Two were discount retailers and 3 did not offer online shopping. For each chain, a large, mid-size and convenience store type were randomly selected, if present within the city. In total 15 stores were visited (5 large, 7 mid-size and 3 convenience). Price and nutritional information were recorded on a pro forma for all milk powders and PEMs in-store and online. The energy & protein content of a 200 ml portion of fortified milk (made as per guidelines with milk powders found) and cost/g of protein was considered and compared with PEM and standard whole milk. Results Six brands of skimmed milk powder (SMP), 1 brand of whole milk powder (WMP) and 3 brands of PEM were found. SMP was the most available (5 large & 5 mid-sized stores), followed by PEM (2 large and 1 mid-sized store), whilst WMP was only found online. The 3 convenience stores and 2 discount retailers did not stock any milk powders or PEM. Energy in 200 ml portions ranged from 90 – 224 kcals and protein from 8.0 – 14.2 g. Fortified milk made with SMP had the highest protein content (Mdn = 13.8 g, IQR = 13.5 – 14.2 g), double that of standard whole milk. Fortified milk made with WMP had the highest energy content (224 kcals) but less protein than fortified milk made with SMP (12.0 g). PEM had the lowest energy (Mdn = 96 kcals, IQR = 90 – 98 kcals) and lowest protein content (Mdn = 9.4 g, IQR = 8.0 – 10.0 g). Cost/g of protein was highest for fortified milk made with WMP (Mdn = 2.5p, IQR = 2.3 – 2.7p), followed by PEM (Mdn = 2.0p, IQR = 1.9 – 2.5p) and lowest for fortified milk made with SMP (Mdn = 1.8p, IQR = 1.8 – 2.2p). Conclusions Based on nutritional content, availability and price, the preferred option found was fortified milk made with SMP; enriched fresh milks did not compare favourably for any of these criteria. Convenience and discount stores had poor availability of the products surveyed. Funding Sources Self-funded.

Observations on the Food and Energy Requirements of Rainbow Lorikeets, Trichoglossus Haematodus (Aves:Psittacidae).

1979 ◽  
Vol 6 (3) ◽  
pp. 337 ◽  
Author(s):  
CE Cannon
Keyword(s):  
Energy Intake ◽  
Energy Cost ◽  
Milk Powder ◽  
Energy Requirements ◽  
Restricted Diet ◽  
Fortified Milk ◽  
Sufficient Energy ◽  
Gross Energy ◽  
Maintenance Requirements

Captive Trichoglossus haematodus were given a restricted diet of bread and honey or a supplemented diet of bread, honey and the fortified milk powder 'Complan'. On the former diet they lost weight and were less active compared to those on the latter. Both diets were very fluid and birds consumed the equivalent of 38 to 47% of their bodyweight daily. However, they ate significantly more of the supplemented diet, 15.1 g DM daily, than of the bread and honey diet, 12.8 g daily. Birds given the supplemented diet voided more excreta and lost more excretory energy, 28.9 kJ/day, than the others, 17.9 kJ/day, but the 2 groups did not differ in their gross energy intake or maintenance requirements. A captive lorikeet weighing about 150 g required about 230 kJ/day for existence, with an efficiency of food use of 89%. Allowing a higher energy cost for free existence, it is suggested that wild lorikeets could gather sufficient energy daily in 2.5 h.

scholarly journals Bifidus milk powder: processing parameter standardization and shelf stability evaluation

2016 ◽  
Vol 53 (4) ◽  
pp. 2054-2060
Author(s):  
Meenakshisundaram Selvamuthukumaran ◽  
Selva muthukumaran ◽  
Shiv Shankar Shukla
Keyword(s):  
Powder Processing ◽  
Milk Powder ◽  
Stability Evaluation ◽  
Processing Parameter ◽  
Shelf Stability

Sample Preparation and Liquid Chromatographic Determination of Vitamin D in Food Products

1987 ◽  
Vol 70 (5) ◽  
pp. 802-805
Author(s):  
Mai H Bui
Keyword(s):  
Vitamin D ◽  
Sample Preparation ◽  
Milk Powder ◽  
Skim Milk ◽  
Chromatographic Determination ◽  
Enzymatic Digestion ◽  
Fortified Milk ◽  
Liquid Chromatographic Determination ◽  
Liquid Chromatographic

Abstract Vitamin D in different fortified foods is determined by using liquid chromatography (LC). Sample preparation is described for fortified skim milk, infant formulas, chocolate drink powder, and diet food. The procedure involves 2 main steps: saponification of the sample followed by extraction, and quantitation by LC analysis. Depending on the sample matrix, additional steps are necessary, i.e., enzymatic digestion for hydrolyzing the starch in the sample and cartridge purification before LC injection. An isocratic system consisting of 0.5% water in methanol (v/v) on two 5 /im ODS Hypersil, 12 x 0.4 cm id columns is used. Recovery of vitamin D added to unfortified skim milk is 98%. The results of vitamin D determination in homogenized skim milk, fortified milk powder, fortified milk powder with soybean, chocolate drink powder, and sports diet food are given

scholarly journals Absorption and Bioavailability of Nano-Size Reduced Calcium Citrate Fortified Milk Powder in Ovariectomized and Ovariectomized-Osteoporosis Rats

2015 ◽  
Vol 63 (24) ◽  
pp. 5795-5804 ◽  
Author(s):  
Arezoo Erfanian ◽  
Hamed Mirhosseini ◽  
Babak Rasti ◽  
Mohd Hair-Bejo ◽  
Shuhaimi Bin Mustafa ◽  
...  
Keyword(s):  
Milk Powder ◽  
Calcium Citrate ◽  
Fortified Milk ◽  
Nano Size

Development of an Analytical Method Based in the Slurry Sampling for Iron Determination in Fortified Milk Powder by HR-CS FAAS

2011 ◽  
Vol 5 (3) ◽  
pp. 579-584 ◽  
Author(s):  
Geovani Cardoso Brandao ◽  
Dalita Pedrosa Gomes ◽  
Geraldo Domingues Matos
Keyword(s):  
Analytical Method ◽  
Milk Powder ◽  
Slurry Sampling ◽  
Iron Determination ◽  
Fortified Milk

Growth of Psychrotrophic Bacteria in Solids Fortified Skim Milk

1988 ◽  
Vol 51 (8) ◽  
pp. 643-647 ◽  
Author(s):  
DONG K. JEONG ◽  
JOSEPH F. FRANK
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Fold Increase ◽  
Growth Stimulation ◽  
Protease Production ◽  
Phase Growth ◽  
Total Solids ◽  
Psychrotrophic Bacteria ◽  
Fortified Milk ◽  
Solids Content

The effect of fortifying skim milk with non-fat dried milk on growth and proteolysis of psychrotrophic bacteria was determined. Raw skim milk of 8.7% total solids was fortified to 10% and 12% total solids and pasteurized. Growth rates of proteolytic psychrotrophic bacteria were determined in these milks during incubation at 4°C. Proteolysis was determined by measuring the concentration of free amino groups throughout the incubation period. Seven of nine psychrotrophic isolates grew to greater numbers in the fortified milks during the early log phase of growth than they did in the unfortified milks. Growth stimulation was slight in most cases, however, one isolate exhibited a ten-fold increase in numbers when growing in the 10% solids fortified milk. The greatest increases in growth were observed when comparing unfortified milk to milk at 10% solids. Early log phase growth in 12% solids milk was often less than in 10% solids milk but still greater than in unfortified milk. All isolates exhibited increased proteolysis in the fortified milks within 48 h of incubation. These results indicate that increasing the solids content of skim milk with non-fat milk powder produces a microbiological growth medium more suitable for growth and protease production for selected psychrotrophic bacteria.

scholarly journals Influence of nano-size reduction on absorption and bioavailability of calcium from fortified milk powder in rats

2014 ◽  
Vol 66 ◽  
pp. 1-11 ◽  
Author(s):  
Arezoo Erfanian ◽  
Hamed Mirhosseini ◽  
Mohd Yazid Abd Manap ◽  
Babak Rasti ◽  
Mohd Hair Bejo
Keyword(s):  
Milk Powder ◽  
Size Reduction ◽  
Fortified Milk ◽  
Nano Size
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