Whole Milk Powders

Whole milk Milk powder Milk powder Whole milk... 

Milk powdered whole skim low fat non-fat mixed fat filled permeate protein Molasses Pudding mixes Sauce mixes Soup mixes Soy milk and protein Spices, powders and extracts Starches and derivatives Teas, powders and extracts Yeasts... 

Nesvita s 3 in 1 Cereal Drink (Nestle), Skimmed milk powder, whole wheat. 28g 44pg/100 g... 

Standards and definitions for whole milk powder, partiy skimmed milk powder, and skimmed milk powder have been set by WHO. This standard apphes exclusively to dried milk products as defined, having a fat content of not mote than 40 mol %. 

Production. The main difference in the production of sweet and milk chocolate is that in the production of milk chocolate, water must be removed from the milk. Many milk chocolate producers in the United States use spray-dried milk powder. Others condense fresh whole milk with sugar, and either dry it, producing milk cmmb, or blend it with chocolate Hquor and then dry it, producing milk chocolate cmmb. These cmmbs are mixed with... 

Milk is converted in the creamery and associated factories to whole or market milk, skimmed milk, creams, hutters, cheeses, dried milk, whey, yoghurts, hutter oil, condensed milk, milk powder and ice cream [46]. 

KNUDSEN J c, ANTANUSE H s, RisBO j and SKIBSTED L H (2002) Induction time and kinetics of crystallization of amorphous lactose, infant formula and whole milk powder as studied by isothermal differential scanning calorimetry, Milchwissenschaft, 57, 543-546. 

Animal muscle (pork), carrot powder, total diet, wheat flour Skim milk powder (elements), whole meal flour, bovine muscle, wholemeal flour, brown bread, cod liver oil (PCBs), rye flom, haricots verts (beans), pork muscle, mixed vegetables, carrot, bran breakfast cereal, unspiked milk powder (PCDDs, PCDFs), spiked milk powder (PCDDs, PCDFs), milk powder Rye flour, milk powder, whey powder Pork meat... 

Four reconstituted milks were prepared by blending hydrated skim milk powder (35g/L) with four different emulsions (35g/L) differing by composition of the fat-water interface. Whole reconstituted milks were coded MP (milk proteins), BCAS ( 6-casein), and BLG5 (j6-lactoglobulin 5 g/L). 

Skimming fresh whole milk allowed us to obtain milk fat globules with natural membranes that were blended at a concentration of 35 g/L with hydrated skim milk powder (35g/L). This reconstituted milk was coded CREAM. 

Originally, full cream milk solids were used but now where possible skim milk solids are substituted. A few products are still made from full cream milk solids but this is now rare. In some cases butter or butter oil is added to replace the fat that has been removed from the skim milk. In other cases the fat content of the milk is replaced with vegetable fat. It might appear curious that whole milk is effectively reconstituted from skim milk and butter but there are good reasons. Skim milk powder keeps better than full cream milk powder. Using skim milk and butter can under certain conditions be economically advantageous. 

In-container or UFIT-sterilized concentrated milks sweetened condensed milk Whole milk powders infant formulae dietary products... 

Dried milk and whey. Lactose is the major component of dried milk products whole-milk powder, skim-milk powder and whey powder contain c. 30, 50 and 70% lactose, respectively. Protein, fat and air are dispersed in a continuous phase of amorphous solid lactose. Consequently, the behaviour of lactose has a major impact on the properties of dried milk products. 

In general, dairy products are not major sources of B6 in the diet. Concentrations in cheeses and related products vary from about 0.04 (fromage frais, cream cheese) to 0.22 (Camembert) mg per 100 g (Appendix 6A). Whole-milk yogurt contains roughly 0.1 mg per lOOg and the concentration in skim-milk powder is c. 0.6 mg per 100 g. 

The specific heat of a substance is the amount of heat energy, in kJ, required to increase the temperature of 1 kg of the substance by 1 K. The specific heat of skim milk increases from 3.906 to 3.993 kJ kg-1 K-1 from 1 to 50°C. Values of 4.052 and 3.931 kJ kg-1 K-1 have been reported for skim and whole milks, respectively, at 80°C (Sherbon, 1988). The specific heat of milk is inversely related to its total solids content, although discontinuities have been observed around 70-80°C. Skim-milk powder usually has a specific heat in the range 1.172-1.340kJ kg-1 K-1 at 18-30°C. 

Although rancidity is a serious defect in market milk, it has also been utilized profitably. Whole milk powder made from lipase-modified milk has generally been accepted by chocolate manufacturers. It is used as a partial replacement for whole milk because it imparts a rich, distinctive flavor to milk chocolate, other chocolate products like fudge, and compound coatings, caramels, toffees, and butter creams (Ziemba 1969). 

Several methods have been introduced which express the degree of oxidation deterioration in terms of hydroperoxides per unit weight of fat. The modified Stamm method (Hamm et at 1965), the most sensitive of the peroxide determinations, is based on the reaction of oxidized fat and 1,5-diphenyl-carbohydrazide to yield a red color. The Lea method (American Oil Chemists Society 1971) depends on the liberation of iodine from potassium iodide, wherein the amount of iodine liberated by the hydroperoxides is used as the measure of the extent of oxidative deterioration. The colorimetric ferric thiocyanate procedure adapted to dairy products by Loftus Hills and Thiel (1946), with modifications by various workers (Pont 1955 Stine et at 1954), involves conversion of the ferrous ion to the ferric state in the presence of ammonium thiocyanate, presumably by the hydroperoxides present, to yield the red pigment ferric thiocyanate. Newstead and Headifen (1981), who reexamined this method, recommend that the extraction of the fat from whole milk powder be carried out in complete darkness to avoid elevated peroxide values. Hamm and Hammond (1967) have shown that the results of these three methods can be interrelated by the use of the proper correction factors. However, those methods based on the direct or indirect determination of hydroperoxides which do not consider previous dismutations of these primary reaction products are not necessarily indicative of the extent of the reaction, nor do they correlate well with the degree of off-flavors in the product (Kliman et at. 1962). 

Abbot, J. and Waite, R. 1962. The effect of antioxidants on the keeping quality of whole milk powder. I. Flavones, gallates, butylhydroxyanisole and nordihydroguaiaretic acid. J. Dairy Res. 29, 55-61. 

Christensen, L. J., Decker, C. W. and Ashworth, U. S. 1951. The keeping quality of whole milk powder. I. The effect of preheat temperature of the milk on the development of rancid, oxidized and stale flavors with different storage conditions. J. Dairy Sci. 34, 404-411. 

Pyenson, H. and Tracy, P. H. 1946. A spectrophotometric study of the changes in peroxide value of spray-dried whole milk powder during storage. J. Dairy Sci. 29, 1-12. 

H Stapelfeldt, BR Nielsen, LH Skibsted. Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder. Int Dairy J 7 331-339, 1997. 

Fortified fluid milk (skimmed), whole milk powder, milk powder with soybean, chocolate milk powder, diet food... 

Indyk and Woollard (195) demonstrated that the removal of cholesterol from the un-saponifiable fraction of vitamin D-supplemented whole milk powder by methanolic precipitation and filtration was an adequate cleanup procedure, making semipreparative HPLC unnecessary. This simplified procedure was made possible by connecting two analytical columns in series. The tandem columns adequately separated vitamins D2 and D3 from one another and from vitamins A and E. The analysis of infant formulas (100) required cleanup by silica solid-phase extraction to remove the minor tocopherols and tocotrienols, which constituted potential sources of interference. 

W Kneifel, F Ulberth, U Winkler-Macheiner. HPLC methods for the simultaneous determination of retinol and tocopherol in butter and whole-milk powder. Deutsche Lebensm Rundschau 83 137-139, 1987. (In German). 

A simple isocratic technique was developed for the quantitative analysis of OAs in dairy products. An Aminex HPX-87 (300-mm X 7.8-mm ID) analytical column was eluted with 0.009 N H2S04 mobile phase UV detection at 220 and 275 nm was utilized. Lactic, citric, formic, acetic, propionic, and butyric acids were quantified for whole milk, skim milk powder,... 

---