Milk powder types

The pretreatment of wastewater with hydrolases or acids is one of the best ways to overcome this obstacle, because in this way the big polymer molecules can be decomposed to smaller units, which can be measured by the biosensor. The positive effect of an enzymatic pretreatment of wastewater prior to sensorBOD measurement was demonstrated [53, 66]. In these investigations, different types of wastewaters, which contained milk powder, starch, or cellulose, were treated by proteases, a-amylases, and cellulases or a mix of these enzymes, respectively. This pretreatment resulted in a good correlation between sensorBOD and the conventional five-day BOD, while the sensorBOD values for untreated wastewater were significantly lower (see Table 6). As an example, the sensorBOD of a wastewater from a paper factory increased approximately to the fourfold value when treated by a mixture of cellulase and -glucosidase. 

Solid-phase extraction (SPE) it is widely accepted as an alternative extraction/clean up method [39]. SPE has been used for the extraction of PCBs in various types of human milk. Milk powder and evaporated milk were constituted with water prior to extraction. The milk sample was mixed with 5mL of water and 10 mL of methanol and sonicated, followed by passing the sample through the column. 

Fat in dried milk is present in a finely emulsified state or in a coalesced de-emulsified state (Buma, 1971). Damage or removal of the fat globule membrane causes the fat globules to flow together as pools (Buma, 1971). Free fat is defined as the fraction of fat that is not protected by protein film but is present as fat pools or patches instead of globules on the surface of whole milk powders (Pisecky, 1997). It is the fraction of milk fat that is on the surface of the powder particle, or in vacuoles, pores, or cracks, and is extractable under defined conditions, (i.e., solvent type, extraction time and temperature) (Buma, 1971). Pisecky (1997) summarized the work of Buma (1971), which describes four types of extractible fat as ... 

Table 5.19 lists stream sediments and milk powder reference materials which reflect the fact that such materials have a different level of activity with practically the same matrix type. 

The stabilisation of microbial strains in spray-dried milk powder has allowed the preparation of several RM available from RIVM in the Netherlands and six BCR-CRMs. Some additional strains have demonstrated sufficient stability to be candidates for certification. Other types of materials could be or have been developed by various producers (see text). For certification purposes a similar approach to the one used by BCR could be used for these materials. 

The best condition for high protease production was using wheat bran in SSF. Soybean extract and soybean flour exhibited moderate production results for both types of fermentation rice and milk powder did not present good results in either. Another type of sterilization can be suggested, such as filtration, when using medium made up of milk powder or even the addition of sterile water after the sterilization of dry material to improve the results. In spite of the fact that wheat bran was the best substrate for protease production, it should be noted that the inclusion of inducers such as the ones used in this work (powder milk, soybean flour, and soybean extract) might be beneficial as additives to the suitable solid substrate and should be further studied. SmF presented lower protease yields and longer fermentation time for maximum enzyme production. 

There are also cases in the food industry where crystallization is undesired even though the system is supersaturated in a certain component. Crystallization in such a product usually occurs during storage and leads to product defects. Table 13.3 shows examples of some products of this type. These include hard candies, some ungrained caramels, milk powders, and ice cream. In these products, crystallization of the sugars (either sucrose or lactose) leads to an undesirable texture, flavor loss, and/or appearance. The appearance of potassium tartrate in wine during storage is another example of undesired crystallization. 

Spray Dryers. Spray dryers generally consist of a chamber through which heated air passes upward, countercurrent to the fall of finely divided droplets of the material to be dried. The spray of material is produced either by conducting the solution under pressure to spray heads or by turbine-type dispersers. The bottom of the drying chamber ordinariljf contains some form of conveyor for removing the dried material. Such dryers are employed in the manufacture of soap powder, milk powder, and similar materials. 

Powdered skim milk. See Nonfat dry milk Powdered Sorbitol. See Sorbitol Powdered Tragacanth Gum Type A/1(f,... 

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