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Milk and its Products

Milk yields principally the two highly important products, butter and cheese both of these and also milk itself, including preserved and condensed milks, are dealt with in the present chapter. [Pg.22]

Milk is an aqueous and partly colloidal solution of casein, albumin, lactose and mineral salts, intimately emulsified with fatty substances.1 [Pg.22]

The milk which forms such an important article of diet and for which analysis is most frequently required is that of the cow. [Pg.22]

Its most common adulterations consist of dilution and removal oj cream. It may also be mixed with various extraneous substances (occasionally flour, starch, dextrin, albumin, etc.) or treated with antiseptics (boric acid, borax, salicylic acid, formaldehyde, benzoic add, fluorides, hydrogen peroxide, etc.) to make it keep, or with alkaline salts (sodium carbonate or bicarbonate) to hinder or correct for fermentation. Analysis of milk includes, therefore, the following determinations  [Pg.22]

Sampling and Storage of the Sample.—.Before analysis, the sample should be well mixed, either by pouring it repeatedly from one vessel to another, but avoiding the formation of froth, or by stirring it vertically, slowly and without beating it, with a rod fitted at the end with either a perforated disc or a metal bucket. [Pg.22]


Milk and its products can be subjected to a variety of tests to determine composition, microbial quaUty, adequacy of pasteurization, contamination with antibiotics and pesticides (qv), and radioactivity (18). [Pg.363]

Early Neolithic peoples domesticated the more productive local plants, cared for them m densely planted plots, protected them from animals and other plants (weeds) and haiwested the results. Likewise they tamed, bred and cared for local animals and ate them as they deemed fit. In the cases of cattle, horses, sheep and goats, milk and its products became staple foods. In some places larger domestic animals became beasts of burden. For very sound ecological reasons, agriculture allowed even early farmers to lib-... [Pg.73]

Various methods have been employed to measure the extent of autoxi-dation in lipids and lipid-containing food products. For obvious reasons, such methods should be capable of detecting the autoxidation process before the onset of off-flavor. Milk and its products, which develop characteristic off-flavors at low levels of oxidation, require procedures that are extremely sensitive to oxidation. Thus methods of measuring the decrease in unsaturation (iodine number) or the increase in diene conjugation as a result of the reaction do not lend themselves to quality control procedures, although they have been used successfully in determining the extent of autoxidation in model systems (Haase and Dunkley 1969A Pont and Holloway 1967). [Pg.241]

Factors Affecting Oxidative Deterioration in Milk and Its Products... [Pg.252]

Patton, S. 1955. Browning and associated changes in milk and its products A review. J. Dairy Sci. 38, 457-478. [Pg.339]

Among purely industrial fermentations, milk and its products, for historic and economic reasons, have received only limited attention. Decentralization of casein and cheese manufacture in the early days weakened the competitive position of the low-solids by-product, whey, relative to that of grains and molasses. With changing economic and market trends, by-products of milk which are suited for many industrial fermentations may become more competitive. In times of unusual demand, such as wars produce, these by-products are of considerable industrial interest. [Pg.706]

Brooker, B. 1979. Milk and its products. In Food Microscopy (J.G. Vaughan, ed.), pp. 273-311, Academic Press, London. [Pg.429]

Within the industrial applications of HP, besides the antimicrobial actions they present, they have been used in some countries for soy protein hydrolysis, for freezing, to soften meat, for discoloration of hemoglobin, as by-products in the meat industry, to deodorize proteins, and to make soluble or modify fish proteins (Cheftel, 1995 Palou et al., 2002 Ting and Marshall, 2002a,b). Some examples of the interaction of HP with biological structures of foods are presented in the next section with a major description on milk and its products. [Pg.220]

Limited and scattered surveys in India have revealed contamination of bovine milk and its products with high levels of DDT and HCH residues [19,20]. Values for the DDT complex in human milk are considerably higher than the level of this pesticide in cow s milk, by a factor of at least 250 [21]. [Pg.118]

Apart from being a major constituent of milk and its products, casein is an important constituent of many manufactured foods. Among its most important functions are those of anulsification and additional nutrition (for non-food applications, see Section 12.17). [Pg.1055]

Table 10.37. Effects of a 90% reduction of cholesterol in butter oil on the cholesterol content of recombined milk and its products... Table 10.37. Effects of a 90% reduction of cholesterol in butter oil on the cholesterol content of recombined milk and its products...

See other pages where Milk and its Products is mentioned: [Pg.35]    [Pg.250]    [Pg.255]    [Pg.22]    [Pg.19]    [Pg.471]    [Pg.1896]    [Pg.67]    [Pg.182]    [Pg.262]    [Pg.23]    [Pg.298]    [Pg.501]   


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