Milk, dried

Pan bread formulations usually contain small quantities of nonfat dried milk (1% to 3.5% based on flour weight). The milk slightly increases water absorption, and improves crust color (golden color) and flavor. It is noteworthy that yeast is not capable of breaking down lactose and therefore this disaccharide remains unaltered until the baking process, where it contributes to crumb color. Milk also improves nutritional value because its protein complements the amino acid pattern of wheat proteins and supplies important amounts of calcium, magnesium, and other essential nutrients (Doerry 1995, Kulp and Ponte 2000, Stauffer 1990). 

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Drying promoters >Dry-j et wet spinning Dry-laid nonwovens Dry milk... 

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

In the United States, 62% of fluid milk production is used for manufactured products, mainly cheese, evaporated and sweetened condensed milk, nonfat dry milk, and ice cream. Evaporated and condensed milk and dry milk are made from milk only other ingredients are added to make ice cream and sweetened condensed milk. 

Dry Milk. Dry milk provides long-term storage capabHities, suppHes a product that can be used for food manufacturing operations, and because of its reduced volume and weight, transportation and storage costs are reduced. Dry milk has been used for manufactured products, but is used to a much greater extent for beverage products. Its properties are Hsted in Table 15. 

Standards and definitions for whole milk powder, partiy skimmed milk powder, and skimmed milk powder have been set by WHO. This standard apphes exclusively to dried milk products as defined, having a fat content of not mote than 40 mol %. 

Dmm-dried products, mostly nonfat, make up only 5—10% of dried milk products. Because of the high temperature and longer contact time, considerable proteia denaturation occurs. Dmm-dried products ate identified as high heat dry milk and as such have a lower solubHity iadex, lower proteia nitrogen content, and a darker color. 

Foam spray dryiag coasists of forcing gas, usuaHy air or nitrogea, iato the product stream at 1.38 MPa (200 psi) ahead of the pump ia the normal spray dryer circuit. This method improves some of the characteristics of dried milk, such as dispersibHity, bulk deasity, and uniformity. The foam—spray dryer can accept a condensed product with 60% total soHds, as compared to 50% without the foam process. The usual neutralization of acid whey is avoided with the foam—spray dryer (see Drying Foams Sprays). 

P ck g ing. Dry milk is packaged ia large bulk or small retail containers. A suitable container keeps out moisture, light, and air (oxygen). For dry whole milk, oxygen is removed by vacuum, and an iaert gas, such as nitrogen, is iaserted ia the heat space. An oxygen level of <2.0% is required by U.S. standard for premium quahty. 

Yogurt. Yogurt is a fermented milk product that is rapidly increasing in consumption in the United States. Milk is fermented with Uactobacillus bulgaricus and Streptococcus thermophilous organisms that produce lactic acid. Usually some cream or nonfat dried milk is added to the milk in order to obtain a heavy-bodied product. 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

The ratio of a-lactose [10039-26-6] and P-lactose in dry milk and whey varies according to the speed and temperature of drying. An aqueous solution at equiHbrium at 25°C contains 35% a- and 63% -lactose. The latter is more soluble and sweeter than DL-lactose and is obtained by heating an 80% DL-lactose [63-42-3] solution above 93.5°C, foUowed by drying on a dmm or roUer dryer. Lactose is used for foods and pharmaceutical products. 

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

Production. The main difference in the production of sweet and milk chocolate is that in the production of milk chocolate, water must be removed from the milk. Many milk chocolate producers in the United States use spray-dried milk powder. Others condense fresh whole milk with sugar, and either dry it, producing milk cmmb, or blend it with chocolate Hquor and then dry it, producing milk chocolate cmmb. These cmmbs are mixed with... 

H t Ground tolc-j — Spray dried milk-Alkaii fume-... 

RESULTS OF EVALUATING NONDESTRUCTIVE X-RAY FLUORESCENCE ANALYSIS OF DRIED MILK SAMPLES OF LIMITED MASS... 

Variety of biochemical composition and physical features of milk, as well as compound forms of mineral components foreordain necessity to develop the analytical procedures, in which initial sample state suffers minimum change. Absence of dried milk reference standai ds (RSMs) is an obstacle to use nondestructive XRF for solving the given analytical task. In this communication results of nondestmctive x-ray fluorescence determination of Na, Mg, Al, Si, P, S, Cl, K, Ca, Cr, Mn, Fe, Ni, Cu, Zn, Rb, Sr, Zr in dried milk powders of limited mass (less than 2 g), obtained with using plant RSMs to calibrate, ai e discussed. 

The presented results allow an understanding of the effect of inadequacy organic matrix of plant reference standai ds and dried milk on XRF result exactness. In the absence of similar RSMs calibrations, obtained with the help of plant RSMs, may be used for analysis of only non-fat milk powders. Correction on fat content will allow a spreading these calibrations on analysis of milk powders with any fat contents. 

Dauer-haftigkeit, /, durability, permanence, -haltbarkeit, /. Mech.) fatigue endurance, -hefe, /. permanent yeast, zymin. -leistung, /. continuous output, -magnet, m. permanent magnet, -milch,/, sterilized milk condensed milk dried milk. 

Dairy work Applications include vessels for milk storage and sterilisation, cooling units, cream separators and cheese and butter-making equipment, as well as general dairy fittings, bottle-washing machinery and tankers for bulk milk transport. Extensive use is made of these steels in equipment used in production of ice cream and dried milk. 

Milk is converted in the creamery and associated factories to whole or market milk, skimmed milk, creams, hutters, cheeses, dried milk, whey, yoghurts, hutter oil, condensed milk, milk powder and ice cream [46]. 

Lipid hydroperoxides are either formed in an autocatalytic process initiated by hydroxyl radicals or they are formed photochemically. Lipid hydroperoxides, known as the primary lipid oxidation products, are tasteless and odourless, but may be cleaved into the so-called secondary lipid oxidation products by heat or by metal ion catalysis. This transformation of hydroperoxides to secondary lipid oxidation products can thus be seen during chill storage of pork (Nielsen et al, 1997). The secondary lipid oxidation products, like hexanal from linoleic acid, are volatile and provide precooked meats, dried milk products and used frying oil with characteristic off-flavours (Shahidi and Pegg, 1994). They may further react with proteins forming fluorescent protein derivatives derived from initially formed Schiff bases (Tappel, 1956). 

N-Nitrosamines, formed principally from the reaction of naturally occurring secondary amines with nitrites that may be added to foods or produced by bacterial reduction of nitrates, have been identified in many food systems including cured meat products, nonfat dried milk, dried malt and beer. In addition, the presence of less volatile and non-volatile N-nitroso compounds or their precursors in foods have been suggested from a number of model system studies. 

Commercially available nonfat dried milk and dried buttermilk have also been shown to contain small but detectable levels of NDMA (, , ). It has been suggested that N-nitrosamine formation is possible in foods that are dried in a direct-fired dryer (65). In such a dryer, the products of combustion come into direct contact with the food being dried, and N-nitrosamine formation is probably due to the reaction between secondary and/or tertiary amines in the food and the oxides of nitrogen that are produced during fuel combusion (65). 

Nonfat dried milk Dried buttermilk Whole milk (pasteurized) 0.05 - 0.17 N-Nitrosamine in Beers and Malt... 

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