Milk product

Ninety percent dry matter basis. Requirements based on the following diets 1—5 kg pig diet includes 25—75% milk products 5—10 kg pigs, a ... 

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. 

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). 

Aseptic processing systems have found wide use for packing juices and milk products for the retail market and for the bulk preservation of tomato paste and fmit sHces for use as ingredients. Further information on aseptic processing can be found in the Hterature (2). 

Mycotoxias fiad thek way kito the human diet by way of mold-contaminated cereal and legume crops, meat, and milk products. Com and peanuts probably represent the most common sources of mycotoxias ki the human diet. Many mycotoxias are acutely toxic as well as being poteat carckiogeas (86). 

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