Malted milk powder

Malted milk powder is made by concentrating a mixture of milk and an extract from a mash of ground barley malt and wheat flour to obtain a solid which is ground to powder. It usually contains less than 7.5% milk fat and not more than 3.5% moisture. One pound is considered equivalent to 2.65 lb of fluid milk on the basis of fat content. This difference in equivalents results from the use of milk containing approximately 2.0% fat in making malted milk (Hargrove and Alford, 1974). 

The thickening of malted milk beverages is easily accomplished by rather low levels of pectin which can be mixed in previously with the malted milk powder. Pectin has been used to suspend solids in cocoa beverages. The emulsifying prop-... 

Other dehydrated dairy products, in addition to whole milk or skim milk powders, are manufactured by similar processes. Products include dehydrated malted milk powder, spray- or roller-dried creams with at least 42% fat content of their solids and a maximum 4% moisture, and butter or cream powders with 70-80% milk fat. Dehydrated buttermilk and lactic acid-soured milk are utilized as children s food. 

Malt Production of malted milk powder, and in baked goods Ithe enzymes present in matt Ilnurs convert the starch of the dough rmo sugarsi, breakfast cereals, coffee substiiutes, confections, and infant foods. 

Malted milk powder is the most nutritious of the products listed in Table M-4 since the whole milk used in its preparation contributes extra energy, fat, protein, calcium, phosphorus, sodium, and potassium. It may be mixed with milk and used as a nearly complete food for convalescents, except that supplemental vitamins, minerals, and fiber should be provided if it is the exclusive food for a long period of time. 

Many typical Group D products (e.g., wheat, rice, sugar, plastic pellets, cereals, barley, malt, agglomerated milk powder) have relatively narrow... 

Various HPLC methods that have been reported for the determination of NOC in foods can be divided into three categories (a) those relating to the development of methodology, (b) those actually using such methods for food analysis, and (c) those of a confirmatory nature in which an HPLC method has been used to confirm GC-TEA findings. Weston in New Zealand used HPLC-TEA for the determination of NDMA in milk powder (87) and malt and beer (88). Dennis et al. (89) and Sen et al. (90) also used HPLC-TEA methods for the determination of V-nitrosamino acids, NMA, and other NOC in Icelandic smoked mutton. More recently, Sen et al. (85) used both HPLC-TEA and an HPLC-postcolumn chemical denitrosation technique (method h in Table 2) for detecting the presence of two V-nitroso-tetrahydro-/3-carbolines in several nitrosated samples... 

Malt, beer, milk powder, cured meat Clean sample by dry column/elution or mineral oil distillation method, clean up further by column chromatography, oxidize with pentafluoroperoxybenzoic acid, clean up by column chromatography and concentrate. GC-TEA or GC-ECO <1 ppb NG Kiimoto et al. 1984... 

The main branches into which the industry is commonly divided are covered by textbooks. The fluid milk division has Market Milk and Related Products (28) by Sommer, Market Milk (19) by Kelly and Clement, and The Market Milk Industry (26) by Roadhouse and Henderson. The ice cream division can refer to The Theory and Practice of Ice Cream Making (29) by Sommer or The Ice Cream Industry (34) by Turnbow, Tracy, and Raffetto. Wilster s Practical Butter Manufacture (38) is an up-to-date practical manual, including recent developments in continuous butter making. Hunziker s The Butter Industry (15) has long been a standard work, as has his Condensed Milk and Milk Powder (14), which deals with sweetened condensed milk, evaporated milk, dried milk, and malted milk. Whittier and Webb, in Byproducts from Milk (37), cover a whole galaxy of products derived from skim milk, whey, and buttermilk. 

Dextrin is available from suppliers in a number of modified forms and mixtures such as dextrimaltose, a mixture of maltose and dextrin obtained by the enzymatic action of barley malt on corn flour. It is a light, amorphous powder, readily soluble in milk or water. 

Maltol naturally occurs in many foods, e.g. baked goods, cocoa, chocolate, coffee, caramel, malt, condensed milk, cereals, soy sauce, and beer ]10, 20, 21 ]. It is formed when carbohydrates are heated (Fig. 3.61). It is a white, crystalline powder with a caramel-like odour and a threshold of 35 ppm in water at 20°C ]21 ]. 

Powder format Ovaltine Power, chocolate variant (Associated British Foods, UK), India Sugar, malt extract, glucose, milk solids 15g 236mcg/100 g... 

Powder format Horlicks Lite (GSK), India Wheat flour, milk solids, malted barley, maltodextrin 25g 50% RDA... 

The theory of Metchnikoff has likewise resulted in introducing into medicinal practice the use of antiputrefactive ferments. As the specific action of fermented milk resides in the bacteria present, and not in the milk itself, the latter has been replaced by selected bacteria, capable of propagating themselves in the intestine. In this connection many new preparations have been proposed. Among these, Lactobacillin occupies the foremost place. It is presented to the public in the form of compressed products or powder, and there also exist cultures in milk and in sterile malt. Lactobacillin, from the first, was considered as a medicine, and its good effects have been estab-... 

Formula contained wheat flour, cow milk, malt flour, and potassium bicarbonate 1915 - Formula contained cow milk, lactose, oleo oils, and vegetable oils powdered form 1935 - Protein content of formula considered... 

---