Nonfat dry milk

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

In the United States, 62% of fluid milk production is used for manufactured products, mainly cheese, evaporated and sweetened condensed milk, nonfat dry milk, and ice cream. Evaporated and condensed milk and dry milk are made from milk only other ingredients are added to make ice cream and sweetened condensed milk. 

Yogurt. Yogurt is a fermented milk product that is rapidly increasing in consumption in the United States. Milk is fermented with Uactobacillus bulgaricus and Streptococcus thermophilous organisms that produce lactic acid. Usually some cream or nonfat dried milk is added to the milk in order to obtain a heavy-bodied product. 

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

N-Nitrosamines, formed principally from the reaction of naturally occurring secondary amines with nitrites that may be added to foods or produced by bacterial reduction of nitrates, have been identified in many food systems including cured meat products, nonfat dried milk, dried malt and beer. In addition, the presence of less volatile and non-volatile N-nitroso compounds or their precursors in foods have been suggested from a number of model system studies. 

Commercially available nonfat dried milk and dried buttermilk have also been shown to contain small but detectable levels of NDMA (, , ). It has been suggested that N-nitrosamine formation is possible in foods that are dried in a direct-fired dryer (65). In such a dryer, the products of combustion come into direct contact with the food being dried, and N-nitrosamine formation is probably due to the reaction between secondary and/or tertiary amines in the food and the oxides of nitrogen that are produced during fuel combusion (65). 

Nonfat dried milk Dried buttermilk Whole milk (pasteurized) 0.05 - 0.17 N-Nitrosamine in Beers and Malt... 

Figure 4, Effect of sample concentration on the distribution of milk proteins on Spherogel TSKSW 2000 column. Instant, nonfat, dry milk was dissolved in mobile phase at the indicated concentrations and 10-fjJL aliquots injected under the conditions outlined in Figure 1.

The consumption of dairy products plays a significant role in providing high-quality protein, vitamins, minerals, and other bioactive compounds to the American diet. Dairy products are consumed fresh in the United States in the form of fluid milk, cheese, yogurt, butter, and ice cream. Dried and condensed products such as nonfat dried milk, whey, whey protein concentrates, and isolates are also produced which are used as ingredients to boost the nutritional and functional properties of a host of other food... 

FIGURE 5.6 Solubility of texturized dairy protein products extruded at different temperatures, 25 (control), 50, 75, and 100 C Nonfat dried milk (NDM) whey protein concentrate (WPC80), containing 80% protein and whey protein isolate (WPl), containing 95% protein (Onwulata et at, 2003a). 

Singh, R. K., Nielsen, S. S., Chambers, J. V., Martinez-Serna, M., and Villota, R. (1991). Selected characteristics of extruded blends of milk protein raffinate or nonfat dry milk with com flour. /. Food Process. Preserv. 15, 285-302. 

Phillips L G, McGiff M L, Barbano D M and Lawless H T (1995b), The influence of nonfat dry milk on the sensory properties, viscosity, and color of low-fat milks , Journal of Dairy Science, 78, 2113-2118. 

FIG. 17 Water activity (or relative vapor pressure) and moisture content (%, wb) values plotted for a variety of food materials ( as is ), resulting in a composite (or universal) food isotherm. Potato chip and nonfat dry milk (NFDM) data are from van den Berg (1986). All other data are from the author s laboratory (at 20 or 25 1 °C). Water activity and moisture content values for the breakfast cereal and fruit and vegetable categories had the largest ranges (expressed here as standard deviation) 0.311 0.073 aw and 2.94 1.55% me (wb) and 0.995 0.004 aw and 89.8 3.90% me (wb), respectively. The curve is to guide the eye—it is not a fitted line. 

Sources used Cooked ground beef, parmesan cheese, nonfat dry milk and egg white powder. 

Five or 10 subjects fed (12-14 days) diets with (a) nonfat dried milk, (b) soy isolate, (c) milk isolate, (d) soy isolate bologna and (e) beef bologna extrinsic zinc labels used (fecal monitoring method)... 

The serum used in the blocking solution should be normal serum from the species in which the secondary antibody was raised. Store refrigerated (see Note 7). Alternatives include 3% BSA or 10% nonfat dry milk in PBS. 

The surfaces included PLL, polystyrene, epoxy-terminated polyethylene glycol (PEG) or dendrimer slides, various amine-derivatized surfaces, and nitrocellulose-coafed slides. All proteins were printed in PBS, rinsed in TBS, and then blocked in 3% nonfat dry milk powder dissolved in TBS-0.1% Tween-20. A final rinse in TBS was performed prior to incubation. While no attempt was made to optimize print buffer or blocking conditions for each of the selected surfaces, if was apparenf fhaf wifh fhe exception of activated polystyrene, most chemistries performed af abouf fhe same levels, i.e., within two- to threefold af saturation. 

The separated proteins were transferred to a polyvinylidene difluoride membrane, and nonspecific IgC binding sites were blocked by incubation with 5% nonfat dry milk for 1 h at room temperature. The membranes were then incubated overnight at 4°C with primary antibodies. Immune complexes were detected by enhanced chemiluminescence (Amersham Biosciences). 

Minimize the background signal by blocking the membrane in 5% nonfat dry milk blocking solution for 2 h with shaking at room temperature (see Note 11). 

Biological samples such as bacteria and viruses have been studied by SdFFF as well as FIFFF. These two techniques provided bacterial number, density, size, and mass distributions of bacterial cells of diverse shapes and sizes, molecular weights, sizes, densities, and diffusivities of viruses. SdFFF has been used to analyze protein particles, including casein derived from nonfat dry milk, albumin microspheres, and particles in cataractous lenses originating from the aggregation of lens proteins. 

Consumption by postmenopausal women (6-month parallel-group design) of soy protein (40g/day providing either 56 mg isoflavones/day or 90 mg isoflavones/day) compared to cesin and nonfat dry milk (40g/day) produced significant increases in bone mineral content and density in the lumbar spine (but not in any other parts of the body), but only in the higher isoflavone (90 mg/day) group compared to the control group.Daily intake for 2 years of... 

Milk protein products. As indicated in Table 1, the food industry is placing major emphasis on the production and utilization of milk protein products in a wide variety of formulated food products (20,21,22). Although nonfat dry milk (NFDM) and whey powder are major milk protein ingredients in formulated foods, casein and whey protein concentrates, which contain their proteins in a more highly concentrated and functional form, are essential for certain food product applications, such as those products that require the proteins as an emulsifier agent. Additional details on the processing methods and conditions used to produce the various milk protein products are available (23). 

An ELISA (enzyme-linked immunosorbent assay) allows for rapid screening and quantification of the presence of an antigen in a sample (Fig. 5-28b). Proteins in a sample are adsorbed to an inert surface, usually a 96-well polystyrene plate. The surface is washed with a solution of an inexpensive nonspecific protein (often casein from nonfat dry milk powder) to block proteins introduced in subsequent steps from also adsorbing to these surfaces. The surface is then treated with a solution containing the primary antibody—an antibody against the protein of interest. Unbound antibody is washed away and the surface is treated with a solution containing antibodies against the primary antibody. These secondary antibodies have been linked to an enzyme that catalyzes a reaction that forms a colored product. After unbound secondary antibody is washed away, the substrate of the antibody-linked enzyme is added. Product formation (monitored as color intensity) is proportional to the concentration of the protein of interest in the sample. 

Raw milk is a unique agricultural commodity. It contains emulsified globular lipids and colloidally dispersed proteins that may be easily modified, concentrated, or separated in relatively pure form from lactose and various salts that are in true solution. With these physical-chemical properties, an array of milk products and dairy-derived functional food ingredients has been developed and manufactured. Some, like cheese, butter, and certain fermented dairy foods, were developed in antiquity. Other dairy foods, like nonfat dry milk, ice cream, casein, and whey derivatives, are relatively recent products of science and technology. This chapter describes and explains the composition of traditional milk products, as well as that of some of the more recently developed or modified milk products designed to be competitive in the modern food industry. 

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