Milk concentration

In 1936, biotin was isolated from egg yolks (8), in 1939 from beef Hver (9), and in 1942 from milk concentrates (10). Biotin-producing microorganisms exist in the large bowel but the extent and significance of this internal synthesis is unknown. 

Antipsychotics appear in breast milk with milk-to-plasma ratios of 0.5 to 1, however, 1-week post-delivery, clozapine milk concentrations were found to be 279% of serum concentrations. Use of clozapine during breast-feeding is not recommended. 

Zhu J, Phillips SP, Feng YF, Yang X (2006) Phthalate esters in human milk concentration variations over a 6-month postpartumtime. Environ Sci Technol 40 5276-5281... 

Does the drug transfer into breast milk Are there data concerning milk concentrations in relation to maternal plasma concentrations What is the oral bioavailability of the drug ... 

Isoniazid (INH) Minimal Milk concentrations equal maternal plasma concentrations. Possibility of pyridoxine deficiency developing in the infant. 

Most sedatives and hypnotics achieve concentrations in breast milk sufficient to produce a pharmacologic effect in some infants. Barbiturates taken in hypnotic doses by the mother can produce lethargy, sedation, and poor suck reflexes in the infant. Chloral hydrate can produce sedation if the infant is fed at peak milk concentrations. Diazepam can have a sedative effect on the nursing infant, but, most importantly, its long half-life can result in significant drug accumulation. 

Rambke, K. and Konrad, H. 1970. Physical properties of fluid milk products. Specific heat of milk, cream and milk concentrates. Nahrung 14, 475-485. 

Stability of the complex protein system of milk or whey is decreased by concentration (Fox 1982 Muir and Sweetsur 1978 Sweetsur and Muir 1980B). In addition to closer packing of casein micelles and other proteins in concentrated milk, calcium phosphate is precipitated so that the pH decreases (Fox 1982). The pH effect causes protein which would be soluble at a normal solids concentration to precipitate. Casein in milk concentrated to three times its original solids level forms a flocculent after 1 to 3 weeks at -8°C (Lonergan 1978). 

Dalgleish, D. G. 1980. Effect of milk concentration on the rennet coagulation time. J. Dairy Res. 47, 231-235. 

Payens, T. A. 1984. The relationship between milk concentration and rennet coagulation time. J. Appl. Biochem. 6, 232-239. 

Reuter, H. Hisserich, D. and Prokopek, D. 1981. Study on the formal kinetics of rennet coagulation of milk concentrated by ultrafiltration. Milchwissenschaft 36, 13-18. 

Chapman, H. R., Bines, V. E., Glover, F. A. and Skudder, P. J. 1974. Use of milk concentrated by ujtrafiltration for making hard cheese, soft cheese and yoghurt. J. Soc. Dairy Technol. 27, 151-155. 

It is necessary to adjust the Ca, Mg, phosphate, and citrate content of the concentrate to control aggregation and precipitation of the proteins and minerals during sterilization. By controlling protein aggregation, this adjustment provides optimum viscosity to stabilize the protein, mineral, and milk fat emulsion systems during prolonged storage of the sterile product. Some milk concentrates are stabilized by addition of Ca and Mg salts, whereas others are stabilized by addition of phosphate or citrate salts (Parry, 1974). Chemical compounds approved for addition to evaporated milk include calcium chloride, sodium citrate, and disodium phosphate (CFR 1982). 

The sterile milk concentrate is aseptically placed in suitable containers, probably metal cans or modem laminated, foil-lined, plastic containers. Modern aseptic packaging equipment used for manufacturing UHT sterile milk should be satisfactory for packaging the sterile milk concentrate. 

Age thickening is a common defect of UHT sterile milk concentrate, which has received less drastic heat treatment than conventionally sterilized evaporated milk (Harwalker 1982). Age thickening is promoted by high milk solids content, addition of alkali to raise the pH, and addition of citrate, phosphate, and other anions that lower the Ca ion activity. Conversely, addition of Ca ions improves stability of the product against age thickening. 

Surplus milk is commonly stored as frozen skim milk and whole milk concentrate and used as ingredients in ice cream and other formulated food products. There has also been some interest in producing frozen milk concentrates to substitute for pasteurized and sterile fluid milk products (Webb 1970). 

The major defect, which limits exploitation of frozen milk concentrates as consumer products, is the instability of the casein micelle system (Keeney and Kroger 1974 Morr 1975). The casein micelles gradually destabilize during storage of the frozen milk concentrate. 

Several compositional and processing variables affect the physical stability of the casein micelles in frozen milk concentrates. These factors include pH, mineral composition, total solids content, forewarming treatment, homogenization and fat content, freezing rate, storage temperature, and fluctation of storage temperature (Keeney and Kroger 1974 Webb 1970). 

Skim milk or whole milk concentrate is normally preheated, homogenized at 140 to 280 kg/cm2, and atomized into the dryer as minute liq-... 

MALT. Unless otherwise- specified. malt usually connotes barley mall. Mall, however, can be prepared from other cereal grains. Between 75 and SO l r of Ihe malt produced in the United States goes into the manufacture of beer and associated beverages. Nearly I5 L of the production goes to the manufacture of distilled alcohol products and the remainder lahoiu goes into the preparation of mall syrups, breakfast foods, malted milk concentrates, and eolfee substitutes. 

Lonergan, D.A., Fennemma, O., and Amundson, C.H. 1982. Use of Electrodialysis to improve the protein stability of frozen skim milks and milk concentrates. J. Food Sci. 47, 1429-1434. 

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