Dried milk, stabilization

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. 

Spray-dried milk matrix with stabilized micro-organisms... 

A product was developed at the University of South Dakota that contains 44% moisture, 40% milk fat, 14 to 16% nonfat dry milk, synthetic butter flavor, high-acid starter distillate, salt, butter coloring, and a combination of gelatin and sodium carboxymethylcellulose as a stabilizer. 

Tamsma, A., Mucha, T. J. and Pallansch, M. J. 1962. Factors related to flavor stability of foam-dried milk. II. Effect of heating milk prior to drying. J. Dairy Sci. 45, 1435— 1439. 

The effects of heat treatment of milk on the oxidation-reduction potential have been studied to a considerable extent (Eilers et al 1947 Gould and Sommer 1939 Harland et al 1952 Josephson and Doan 1939). A sharp decrease in the potential coincides with the liberation of sulfhydryl groups by denaturation of the protein, primarily /3-lactoglobulin. Minimum potentials are attainable by deaeration and high-temperature-short-time heat treatments (Higginbottom and Taylor 1960). Such treatments also produce dried milks of superior stability against oxidative flavor deterioration (Harland et al 1952). 

Milk fat and milk solids-not-fat (MSNF) are most commonly obtained from cream and condensed skim milk, but may also be obtained from a combination of fluid milk, condensed whole milk, frozen cream, frozen condensed milk, nonfat dry milk, dry whole milk, and butter. Sweeteners used in the mix normally include a combination of liquid or dry sucrose, corn sweetener, high-fructose corn sweetener, and corn syrup solids. Ice cream stabilizers are formulated to contain one or more polysaccharide hydrocolloids, e.g., carboxymethyl cellulose, locust bean gum, carageenin, alginate, and other gums. Ice cream emulsifiers normally contain monoglycerides and diglycerides of palmitic and stearic... 

A mixture for milk puddings is described that contains a dry milk base, fructose, a stabilizing system, dried chicory, and dried Jerusalem artichoke. The mixture is characterized by a prophylactic action. 

Data on the stability of biotin are limited. The vitamin appears to be quite stable. Heat treatment results in relatively small losses. The vitamin is stable to air and is stable at neutral and acid pH. Pasteurization and sterilization of milk result in losses of less than 10 percent. In the production of evaporated and dried milk, losses do not exceed 15 percent. 

Havelaar and co-workers [16] following studies launched by Pike et al. [51] have studied the applicability of the Arrhenius law for microbe stability in spray-dried milk powder. They have adapted the theory to the particular situation of microbial decay. 

The stabilisation of microbial strains in spray-dried milk powder has allowed the preparation of several RM available from RIVM in the Netherlands and six BCR-CRMs. Some additional strains have demonstrated sufficient stability to be candidates for certification. Other types of materials could be or have been developed by various producers (see text). For certification purposes a similar approach to the one used by BCR could be used for these materials. 

In spite of reduced use of arsenic in commercial products, accidental poisoning by arsenic remains a problem in many countries. In 1955, drinking of dry milk made with arsenic-contaminated phosphate used as a stabilizer resulted in chronic and acute poisoning of 13,419 Japanese children, of whom 839 have died (83). 

Danviriyakul S, McClements DJ, Decker E et al. (2002) Physical stability of spray-dried milk fat emulsion as affected by emulsifiers and processing conditions. Journal of Food Science 67 2183-2189. 

Although in fluid milk the phospholipid fraction is more susceptible to oxidation than the triacylglycerol fraction, in dry milk products, the triacylglycerol fraction is more susceptible to oxidation and the phospholipids act as antioxidants. Thus, solvent-extracted milkfat containing phosphohpids is much more stable to oxidation than milkfat free of phospholipids, obtained by melting churned butter (also called butter oil). The susceptibility of milk phospholipids to oxidation appears to be dependent on whether they are suspended in water or fat. This difference of oxidahve stability influences the development of different flavor defects in various dairy products. With butter, which is a water-in-oil emulsion system containing an aqueous phase of phospholipids dispersed in fat, the phosphohpids oxidize more readily than the triacylglycerol components. 

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