Milk dehydrated

Table 4.1.21 A. Milk skimmed dehydrated (IFN 5-01-175). Cattle skimmed milk dehydrated (or dried skimmed milk) is composed of the residue obtained by drying defatted milk by thermal means. (From CFIA, 2007.)...

Nutritional Effects Due to the Presence of the Maillard Products. Many physiological or antinutritional effects have been attributed to the Maillard products. Specific effects have been attributed to the Amadori products deoxyfructosylphenylalanine (a model substance not likely to be present in large quantities in foods) appears to depress the rate of protein synthesis in chicks (32) and to partially inhibit in vitro and in vivo the absorption of tryptophan in rats (33). The compound e-deoxyfructosyllysine inhibits the intestinal absorption of threonine, proline, and glycine and induces cytomegaly of the tubular cells of the rat kidneys (34) as does lysinoalanine. In parenteral nutrition the infusion of the various Amadori compounds formed during sterilization of the amino acid mixture with glucose is associated with milk dehydration in infants and excessive excretion of zinc and other trace metals in both infants and adults (35,36,37). 

Celled salads and desserts Puddings—canned, dry cold-mix, milk-gel Dense syrups and dessert toppings Beverages—fruit, nonfat dry-milk Dehydrated gravies, sauces, and soups... 

A flow injection method based on the catalytic action of iodide on the colour-fading reaction of the FeSCN2+ complex was proposed and applied in order to determine iodine in milk. At pH 5.0, temperature 32°C and measurements at 460 nm, the decrease in absorbancy of Fe -SCN (0.10 and 0.0020 mol /I) in the presence of N02" (0.3 mol/ 1) is proportional to the concentration of iodide, with a linear response up to 100.0 pg/1. The detection limit was determined as 0.99 pg/1 and the system handles 48 samples per hour. Organic matter was destroyed by means of a dry procedure carried out under alkaline conditions. Alternatively, the use of a Schoninger combustion after the milk dehydration was evaluated. The residue was taken up in 0.12 mol/1 KOH solubilization. For typical samples, recoveries varied from 94.5 to 105%, based on the amounts of both organic matter destroyed. The accuracy of the method was established by using a certified reference material (IAEA A-11, milk powder) and a manual method. The proposed flow injection method is now applied as an indicator of milk quality on the Brazilian market (de Araujo Nogueira et al., 1998). 

Dehydrated milk-based foods is the major source of D-lactulose-amino acids in human nutrition. The dairy industry widely uses milk dehydration to manufacture powdered milk as a base for numerous dairy products, such as infant formulas, confectionaries, reconstituted milk etc. During the process of heating, drying and storage, lactose in milk can readily interact with amino compounds that are naturally present, primarily lysine residues in milk proteins. Estimated contents of D-lactulose-amino acids in selected products are compiled in Table 2. Commercial dairy products may contain, therefore, up to 40% of protein lysine in form of lactulose-lysine. Dietary availability of D-lactulose-amino acids is similar to that of the fructosamine derivatives. An ample evidence exists that the Amadori-type lysine glycoconjugates are not available to mammals as a nutrient and that lactulose-lysine is partially absorbed into the bloodstream and excreted unchanged. ... 

Milk and egg products are highly desired in pet foods since they supply the highest quaHty amino acid profiles with nearly 100% digestibiHty. Most milk protein concentrates are used for human foods, but some are available to pets (see Milk and milk products). An enormous quantity of whole eggs (qv) derived from egg graders, egg breakers, and hatchery operations are handled as dehydrated, Hquid, or frozen ingredients. 

Other examples are glycine — formaldehyde, alanine — acetaldehyde, valine — isobutyraldehyde, phenylalanine — phenylacetaldehyde, and methionine — methional (106). Products such as dried skim milk, dried eggs, and dehydrated vegetables and fmits are particularly susceptible to deteriorative flavor changes ascribed to this reaction (Table 10). 

Sucrose Esters. These newer emulsifiers, approved for direct addition in the United States in 1983 (35), ate formed when sucrose is combined with various fatty acids and the resulting emulsion is dehydrated. These additives are odorless and tasteless, and can withstand the retort process. They are used in products when standards of identity do not preclude their use, such as baked goods, baking mixes, dairy product analogues, fto2en dairy desserts and mixes, and whipped milk products (39). High price has limited use in the United States, but these compounds ate used extensively in Japan as emulsifiers in baked goods (40). 

White chocolate has been defined by the European Economic Community (EEC) Directive 75/155/EEC as free of coloring matter and consisting of cocoa butter (not less than 20%) sucrose (not more than 55%) milk or soHds obtained by partially or totally dehydrated whole milk, skimmed milk, or cream (not less than 14%) and butter or butter fat (not less than 3.5%). 

Annex II lists foodstuffs for which only certain of the annex I additives may be used. Such foodstuffs include cocoa products and chocolate products, fruit juices and nectars, jam, jellies and marmalades and partially dehydrated and dehydrated milk, which are the subjects of EU vertical standards, and a number of other foods including frozen unprocessed fmit and vegetables, quick-cook rice, non-emulsified oils and fats, canned and bottled fruit and vegetables, bread made with basic ingredients only, fresh pasta and beer. 

Molecular weight (hydrated) Molecular weight (dehydrated) Number of peptide chains Number of paticles per ml milk Surface of micelles per ml milk Mean free distance... 

Pasteurized blended cheese =S43 >41 Cheese cream, anhydrous milk fat, dehydrated cream (in quantities such that the fat derived from them is less than 5% (w/w) in finished product) water salt food-grade colours, spices and flavours mould inhibitors (sorbic acid, potassium/sodium sorbate, and/or sodium/calcium propionates), at levels sgO.2% (w/w) finished product... 

Pasteurized processed cheese foods =S44 >23 As for pasteurized blended cheese, but with the following extra optional ingredients (milk, skim milk, buttermilk, cheese whey, whey proteins - in wet or dehydrated forms)... 

Liquid Samples. Liquid samples such as plasma or milk are shell-frozen in the lyophilizer flasks using a mixture of crushed dry ice and 2-propanol. They are then dehydrated in the same way as the solid samples. The resulting material, which is brittle and spongy and easily broken up, is then pressed into cans and sealed. No preservative is added to the dried materials they can be stored indefinitely at room temperature. Approximately 2 liters of fresh milk can be dried and compressed into one can. 

Lactose and casein are the two principal reactants in the browning of milk products, but dried whey products containing lactose also undergo browning. Holsinger et al. (1973) studied the variation of total and available lysine in dehydrated products from cheese wheys by different processes. Roller-dried products showed significant losses in ly-... 

You may consider fluids from foods, such as soups and broth, fruit juices, milk, and noncaffeinated soft drinks as part of your total fluid consumption. However, alcoholic and cafifeinated beverages can t be counted because alcohol and caffeine dehydrate the body, thus increasing its need for water. 

Generally it is milk by-products that are used in poultry feeding, either in liquid or dried (dehydrated) form. In the past, dried milk was used in poul-... 

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