Low sodium milk

Low-Sodium Milk (Hargrove and Alford 1974). Low-Sodium milk is available in some areas as a specialty product for consumers who require low-sodium foods. It is produced by passing normal milk over an ion-exchange resin which replaces the sodium of the milk with potassium. The normal sodium content of milk is reduced from 50 mg/100 ml to approximately 3 mg/100 ml other components of the milk remain essentially the same. 

SPECIALTY MILKS. Several specialty milks are on the market, including certified milk, low sodium milk, imitation milk, and filled milk. A discussion of each of these follows ... 

Low sodium milk—Ninety-five percent or more of the sodium that occurs naturally in milk can be removed by ion-exchange. Thus, the sodium content of whole milk generally can be reduced from a normal amount of about 49 mg to about 2.5 mg per 100 g of milk. Fresh whole milk is peissed through an ion-exchange resin to replace the sodium in milk with potassium, following which the milk is pasteurized and homogenized. 

Low sodium milk permits the inclusion of milk and milk-containing foods that might otherwise be limited in therapeutic diets because of their sodium content... 

Food items that you might consider including in your disaster supply kit include ready-to-eat meats, fruits, and vegetables canned or boxed juices, milk, and soup high-energy foods like peanut butter, jelly, low-sodium crackers, granola bars, and trail mix vitamins foods for infants or persons on special diets cookies, hard candy instant coffee, cereals, and powdered milk. 

Uses Antistat in cosmetics flavoring agent in dairy prods., margarine, frozen custard, fruit sherbets binder emulsifier for low sodium dietetic foods Features More milk-like flavor than other caseinates Regulatory FDA21CFR 135.110,135.140 Canada DSL Manuf./Distrib. Alfa Chem Am. Casein Expro Mfg. Pangaea Sciences Somerset... 

Brine Preparation. Sodium chloride solutions are occasionally available naturally but they are more often obtained by solution mining of salt deposits. Raw, near-saturated brines containing low concentrations of impurities such as magnesium and calcium salts, are purified to prevent scaling of processing equipment and contamination of the product. Some brines also contain significant amounts of sulfates (see Chemicals FROMBRINe). Brine is usually purified by a lime—soda treatment where the magnesium is precipitated with milk of lime (Ca(OH)2) and the calcium precipitated with soda ash. After separation from the precipitated impurities, the brine is sent to the ammonia absorbers. 

This carbon dioxide-free solution is usually treated in an external, weU-agitated liming tank called a "prelimer." Then the ammonium chloride reacts with milk of lime and the resultant ammonia gas is vented back to the distiller. Hot calcium chloride solution, containing residual ammonia in the form of ammonium hydroxide, flows back to a lower section of the distiller. Low pressure steam sweeps practically all of the ammonia out of the limed solution. The final solution, known as "distiller waste," contains calcium chloride, unreacted sodium chloride, and excess lime. It is diluted by the condensed steam and the water in which the lime was conveyed to the reaction. Distiller waste also contains inert soHds brought in with the lime. In some plants, calcium chloride [10045-52-4], CaCl, is recovered from part of this solution. Close control of the distillation process is requited in order to thoroughly strip carbon dioxide, avoid waste of lime, and achieve nearly complete ammonia recovery. The hot (56°C) mixture of wet ammonia and carbon dioxide leaving the top of the distiller is cooled to remove water vapor before being sent back to the ammonia absorber. 

Milk from cows with mastitic infections contains a low level of total solids, especially lactose, and high levels of sodium and chloride, the concentration of which are directly related (Figure 5.5). The sodium and chloride ions come from the blood to compensate osmotically for the depressed lactose synthesis or vice versa. 

In milk powders, the caseins are the principal water sorbants at low and intermediate values of aw. The water sorption characteristics of the caseins are influenced by their micellar state, their tendency towards self-association, their degree of phosphorylation and their ability to swell. Sorption isotherms for casein micelles and sodium caseinate (Figure 7.14) are generally sigmoidal. However, isotherms of sodium caseinate show a marked increase at aw between 0.75 and 0.95. This has been attributed to the... 

The furosemide extraction procedure was later examined for potential application in the analysis of thiazide diuretics in milk. Since this procedure could not provide sufficiently clean extracts for thiazides, additional acidic and basic extraction procedures were evaluated (557). Thus, milk was deproteinized with trichloroacetic acid, phosphoric acid, or potassium dihydrogen phosphate and centrifuged. The supernatants were extracted with ethyl acetate, evaporated to dryness, reconstituted in mobile phase, and analyzed by liquid chromatography. The recoveries in most cases were low and widely variable. Basic extraction, on the other hand, with sodium bicarbonate/potassium carbonate mixture or potassium monohydrogen phosphate followed by extraction with ethyl acetate also gave poor recoveries in most cases. It appears that a significant degradation of chlorothiazide occurred under the basic conditions. 

This product is made by evaporation of water from whole milk under vacuum. Low percentages of sodium phosphate, sodium citrate, calcium chloride, and/or carageenan may be added to improve its stability. The concentrate is homogenized, canned, and then sterilized under pressure at 117° C for 15 min or at 126° C for 2 min. Ultra-high temperatures (130 to 150°C for a few seconds), followed by aseptic packaging, have been used with some success but have found limited commercial application. 

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