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Dairy products determination

Larsen EH, Knuthsen P, Hansen M (1999) Seasonal and regional variations of iodine in Danish dairy products determined by inductively coupled plasma mass spectrometry. J Anal At Spectrom 14 41-44. [Pg.232]

The goals of most LCA have been limited to determination of the impact of the fluid milk process on GHG emissions and energy due to the availability of relevant data and guidelines from the IPCC and other government agencies. Data for conducting LCA of the other impact factors such as water use, aquatic toxicity, human health, and land use are scarce, but new initiatives to reduce the impact of dairy production in... [Pg.47]

The total-chlorine method for residues of the chlorinated hydrocarbons has also been applied to animal tissues, milk, and dairy products (9). As in the spray-residue determinations, the method does not differentiate between the insecticide and metabolites. [Pg.67]

The protein content of milk is primarily influenced by the breed of cow, the stage of lactation, type of diet being fed and the health status of the cow, and is important in processing because the protein (and specifically casein) content of milk determines its cheese yield. Milk provides a highly digestible source of protein for a large proportion of the world s population, either as raw milk or processed into dairy products. In addition to this basic nutrition, milk... [Pg.98]

Lawrence, J.F. and D.F. Weber. 1984b. Determination of polycyclic aromatic hydrocarbons in Canadian samples of processed vegetable and dairy products by liquid chromatography with fluorescence detection. Jour. Agric. Food Chem. 32 794-797. [Pg.1402]

Most of the data located concerning the health effects of heptachlor and heptachlor epoxide in humans come from case reports and occupational epidemiology studies of workers engaged either in the manufacture or application of pesticides. There is some information on people who have consumed heptachlor-contaminated food or dairy products, but no adverse health effects have been related to these exposures. The occupational studies involve exposures that are predominantly inhalation with contributions from dermal exposure, whereas all the animal studies were conducted using oral or intraperitoneal exposures. The occupational and case reports provide no quantitation of dose or duration of exposure, which makes it impossible to determine with any precision the effect levels for humans. There are no data that indicate that heptachlor or heptachlor epoxide are carcinogenic to humans. However, human studies are limited by the long latency period of carcinogenesis and by ascertainment and follow-up biases. [Pg.68]

Crystallization of milk fat largely determines the physical stability of the fat globule and the consistency of high-fat dairy products, but crystal behavior is also complicated by the wide range of different triglycerides. [Pg.203]

If it is required to perform the determination by digestion and distillation, refer to Method 5.6b. Determination of organic plus ammonium-N by digestion and distillation, but use 2 g oven-dry plant sample ground to 1 mm. Also, for the calculation, multiply the sample titre minus blank titre by 0.35 to give the % N in the sample. Multiply the % N by 6.25 to get the % crude protein. This assumes there are 160 g N kg- plant protein. Traditional factors for other products are almonds, 5.18 brazil nuts and peanuts, 5.46 coconuts and tree nuts, 5.30 dairy products, 6.38 wheat, 5.7. Note about 20% of any nitrate present will be included. [Pg.137]

Schmid et al. used the same principle to develop sensors to be incorporated into FI systems for the determination of ascorbic acid in fruit juices [38] and that of lactic acid in dairy products [39]. The membrane used in both applications consisted of decacyclene dissolved in silicone rubber that was treated similarly as the membrane in glucose sensors (Fig. 3.4.B). The oxygen optrode was coated with a sheet of carbon black as optical insulation in order to protect it from ambient light or intrinsic sample fluorescence. Ascorbic acid oxidase or lactic acid oxidase was immobilized by adsorbing it onto carbon black and cross-linking it with glutaraldehyde. The FI system automatically buffered and diluted the food samples, thereby protecting the biosensor from a low pH and interferents. [Pg.89]

Fehringer NV. 1975a. Determination of polybrominated biphenyl residues in dairy- products. J Assoc Off Anal Chem 58(5) 978-982. [Pg.424]

Among the antimicrobial residues giving rise to such technological problems in the manufacture of dairy products, residues of penicillin G in particular have been determined as most important. This is the reason why measures to reduce the presence of penicillin G residues in milk were originally taken to prevent economic loss and not due to public health concerns. [Pg.291]

Beebe, J. M. and Gilpin, R. K. 1983. Determination of a-and (3-lactose in dairy products by totally aqueous liquid chromatography. Anal Chim. Acta 146, 255-259. [Pg.30]

Marsili, R. T., Ostapenko, H., Simmons, R. E. and Green, D. E. 1981. High performance liquid chromatographic determination of organic acids in dairy products. J. Food Sci. 46, 52-57. [Pg.34]

Perry, N. A. and Doan, F. J. 1950. A picric acid method for the simultaneous determination of lactose and sucrose in dairy products. J. Dairy Sci. 33, 176-185. [Pg.35]

The number of fatty acids and related compounds in milk lipids grew from 16 in 1959 (Jenness and Patton, 1959) to 142 in 1967 (Jensen et al. 1967) to over 400 in 1983. However, there are only 10 fatty acids of quantitative importance. The amounts (weight percent) as butyl esters prepared by three methods of esterification were determined by Iverson and Sheppard (1977). Because of the widely differing molecular weights of the fatty acids (4 0-18 0), fatty acid compositions of ruminant milk fats are often presented as a mole percent. The nutritionist needs the data calculated in yet another manner weight of fatty acid/100 g or 100 ml of edible portion. Analyses of food fatty acids should always be accompanied by the fat content so that the actual weights of the fatty acids and be calculated. A compilation of this type was made by Posati et al. (1975). Since these analyses were done with methyl esters, the contents of 4 0 are low. Data from Feeley et al. (1975), obtained from careful analyses, are more reliable, and USDA Handbook 8-1 (Posati and Orr 1976) has data for many milk and dairy products. [Pg.189]

Several methods have been introduced which express the degree of oxidation deterioration in terms of hydroperoxides per unit weight of fat. The modified Stamm method (Hamm et at 1965), the most sensitive of the peroxide determinations, is based on the reaction of oxidized fat and 1,5-diphenyl-carbohydrazide to yield a red color. The Lea method (American Oil Chemists Society 1971) depends on the liberation of iodine from potassium iodide, wherein the amount of iodine liberated by the hydroperoxides is used as the measure of the extent of oxidative deterioration. The colorimetric ferric thiocyanate procedure adapted to dairy products by Loftus Hills and Thiel (1946), with modifications by various workers (Pont 1955 Stine et at 1954), involves conversion of the ferrous ion to the ferric state in the presence of ammonium thiocyanate, presumably by the hydroperoxides present, to yield the red pigment ferric thiocyanate. Newstead and Headifen (1981), who reexamined this method, recommend that the extraction of the fat from whole milk powder be carried out in complete darkness to avoid elevated peroxide values. Hamm and Hammond (1967) have shown that the results of these three methods can be interrelated by the use of the proper correction factors. However, those methods based on the direct or indirect determination of hydroperoxides which do not consider previous dismutations of these primary reaction products are not necessarily indicative of the extent of the reaction, nor do they correlate well with the degree of off-flavors in the product (Kliman et at. 1962). [Pg.241]

Two variations of the thiobarbituric acid (TBA) method have been widely used to determine the degree of lipid oxidation in dairy products (Dunkley and Jennings 1951 King 1962). These methods, of approximately equal sensitivity, are based on the condensation of two mole-... [Pg.241]


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See also in sourсe #XX -- [ Pg.701 ]




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