Buttermilk powder

C Olieman, JAM van Riel. Detection of rennet whey total solids in skim milk powder and buttermilk powder with reversed-phase HPLC. Neth Milk Dairy J 43 171-184, 1989. 

Milk and milk products raw milks (as defined in Article 2 of Directive 92/46/EEC), milk powder, skimmed milk, skimmed milk powder, buttermilk, buttermilk powder, whey, whey powder, whey powder low in sugar, whey protein powder (extracted by physical treatment), casein powder and lactose powder... 

A. R Hansen and F. L. Hemphill, Utilization of heat to increase shelf life of blended acid whey and buttermilk powder for frozen desserts, J. Dairy Sci., 1984, 67, 54—55. 

Figure 13.1. Flow diagram for the production of whole milk, skim milk and buttermilk powder.

Component Whole milk powder Skim milk powder Buttermilk powder... 

Buttermilk solids. See Buttermilk powder Butter yellow. See o-Aminoazotoluene 4-Dimethylaminobenzene Butter of zinc. See Zinc chloride Button lac. See Shellac Butvar B-72, Butvar B-74, Butvar B-76, Butvar B-79, Butvar B-90, Butvar B-98. 

Lipo Buttermilk Powd.. See Buttermilk powder Lipocerina. See Acetylated hydrogenated lanolin... 

Babassamidopropalkonium chloride Balsam Canada (Abies balsamea) extract Balsam tolu (Myroxylon balsamum) Behenamidopropyl dimethylamine Behenamidopropyl dimethylamine behenate Behenamidopropyl dimethylamine lactate Behenamidopropyl ethyidimonium ethosulfate Behenamidopropyl isostearylacetodimonium chloride Behenamidopropyl PG-dimonium chloride Behenamine oxide Behenoyl-PG-trimonium chloride Behentrimonium chloride Benzalkonium chloride Benzyltrimonium hydrolyzed collagen d-Biotin Bishydroxyethyl dihydroxypropyl stearaminium chloride Bisisostearamidopropyl ethoxyethyl dimonium chloride Burdock (Arctium majus) extract Burdock (Arctium minus) extract Buttermilk powder... 

Black currant (Ribes nigrum) extract Black haw (Viburnum prunifolium) bark extract Black locust (Robinia pseudacacia) extract Borage (Borago officinalis) seed oil Buckbean (Menyanthes trifoliata) extract Buckthorn (Frangula alnus) extract Burdock (Arctium lappa) extract Butoxyethyl nicotinate Buttermilk powder Butyl octyl benzoate Butyl octyl salicylate Caffeine Caffeine benzoate Calcium caseinate Calcium tartrate Calf blood extract Carboxyethyl aminobutyric acid Cascara (Rhamnus purshiana) extract Cephalins Cetyl PPG-2 isodeceth-7 carboxylate Chimyl alcohol Chlorella ferment Cholesteryl/behenyl/octyidodecyl lauroyl glutamate Cholesteryl chloride Cholesteryl dichlorobenzoate Citrulline Clary (Salvia sclarea) extract Cobalt chloride (ous)... 

FIGURE 20.3 Typical NIR reflectance spectra of skim milk powder, buttermilk powder, and full cream milk powder. 

For fat calibrations of skim milk powder it was impossible to get samples with enough variation in fat content. Owing to the standardization of this product the calibration set is not ideal. All calculated correlation coefficients are above 0.98 with an SEC of 0.09 to 0.31 % (Table 20.8). The latter 0.31 % is found for a combined calibration of skim milk powder and buttermilk powder. The standard error is about twice as high than the separate calibrations, which is caused by an increased variation in the sample composition. On the other hand, samples of milk powder with nonmilk fat give a wide variation of fat content. The SEC value is 0.30. By making two calibrations the SEC value decreases to 0.14 on average. The values of SEP and R obtained for the prediction sets are comparable with those of the calibration sets. 

SECs of0.38,0.35, and 0.34% were calculated for the determination of lactose in skim milk powder, buttermilk powder, and milk powder with nonmilk fat (Table 20.9). These are acceptable in relation to the standard deviation of the reference method of about 0.25%. The SEC for the combined calibration of skim and buttermilk powder and for denatured milk powder are too high for accurate analysis. Similar results were observed for the test set. This is caused by the variation in physical and chemical composition of the samples and by the few specific NIR bands of lactose in relation to the overall NIR spectrum. Therefore many filters are needed for the calibration. About ten filters gave significant... 

Although there are no special claims for the lactate content in buttermilk powder, a calibration for this component was still made (Table 20.10) because it may give information about (a) the original lactose content, (b) the ratio between lactose and protein, or (c) the amount of addition of neutralizing compounds for the lactic acid. The latter influences the ash content. 

The lactate content in skim milk powder of about 30 to 100 mg/100 g is too small to be determined by NIR. The combination of skim and buttermilk powder samples in one calibration resulted in an increased accuracy. 

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