Potassium dairy product

Sorbates. The sodium and potassium salts of sorbic acid [110-44-1], ate used as mold and yeast inhibitors in dairy products, chemically... 

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). 

According to the FDA Total Diet Study, in which dietary sodium and potassium intakes of three age groups of Americans were estimated from 1977 through 1980, cow s milk supplied 32 to 39% of the total sodium intake for infants, whereas the percentage for toddlers was much lower, 12 to 14% (Shank et al. 1982). Dairy products contributed about 10% of the sodium in the total diet consumed by adults. Data obtained from the National Health and Nutrition Examination Survey (HANES II) 1976-1980 (Carroll et al. 1983) reveal that the median daily consumption of sodium found naturally in food and added during... 

The many diverse components of milk have demonstrable effects on human health. Perhaps, the most commonly associated component of dairy food is that of dietary calcium. Dairy products provide the most significant contribution to dietary calcium intake in the modem Western diet. It has been estimated that dairy products contribute to >72% of dietary calcium in the United States (Huth et al., 2006). Calcium is an important mineral for maintenance of optimal bone health (Bonjour et al., 2009) and is an integral component of key metabolic pathways relating to, for example, muscle contraction both in skeletal and smooth muscle (Cheng and Lederer, 2008). Further, dairy products contribute other essential nutrients in the diet, such as proteins, phosphorus, potassium, zinc, magnesium, selenium, folate, riboflavin, vitamin B12, and vitamin A (Haug et al., 2007 Huth et al., 2006). Low-fat milk alternatives are fortified with vitamin A and vitamin D which is added to milk and fermented milk in many countries making it an important source for vitamin D (Huth et al., 2006). 

Tables lO.l to 10.5 may be useful as an orientation and a source of specific information for sections in this chapter. Table 10.1 lists the inorganic nutrients in various foods. One of the more striking aspects of these data is the fact that potassium concentrations in plant foods are much higher than those of sodium. Another point, raised under calcium and phosphate, is that green leafy vegetables (broccoli) and dairy products (cottage cheese) are high in calcium, whereas meats have relatively low levels of this nutrient. The calcium/phosphate ratios of various fcKids are also discussed in this section. These ratios can be easily calculated from the data in the table. Food iron data from tw o sources are listed. Milk and milk products, which contain high levels of many nutrients, are very low in iron.

Chemical interactions in the gastrointestinal tract between nutrients and drugs may considerably reduce the absorption of some drugs calcium ions from dairy products form insoluble and therefore nonabsorbable complexes with the antibiotic tetracycline. On the other hand, certain drugs are irritants to the gastrointestinal tract (nonsteroidal antiinflammatory drugs and potassium chloride tablets) and must be ingested with food. 

Clinically important, potentially hazardous interactions with amiodarone, beta-blockers, caspofungin, cyclosporine, dairy products, danazol, erythromycin, etoricoxib, grapefruit juice, hemophilus B vaccine, HMG-CoA reductase inhibitors, ibuprofen, immunosuppressants, ketoconazole, lopinavir, lovastatin, mycophenolate, peanuts, potassium, potassium-sparing diuretics, rifabutin, rifampin, rifapentine, simvastatin, St John s wort, telithromycin, vaccines... 

The water-soluble chlorophyllins (uncoppered and coppered sodium or potassium pheophorbide) have good stability toward light and heat and moderate stability to both acid and alkalis. Food color usage is in canned products, confectioneries, soups, and dairy products. 

Potatoes have been found to deliver 18%, bread and pastry 16%, greens 14%, fruits 13%, dairy products 12%, sausage 8.8%, meat 7.6%, beer 3.6% (women 0.6%, men 6.6%) and juice 3.4% (women 4.3%, men 2.5%) of K to the dietary intake, while fish, eggs, jam, sugar, spread fat, coffee, tea, cola, lemonade and wine contribute insignificantly to potassium intake (Anke 2003). 

Sodium, potassium, magnesium, and calcium Dairy products Dry ashing Ionic chromatography... 

An analysis of dairy products includes the prox-imates total solids, protein, fat, energy, ash, acidity, and specific gravity, and the specifics lactose, sodium, potassium, calcium, copper, chloride, phosphate, citrate, lactose, preservatives and antibiotics, added dyes, detergent residues, organic residues, and... 

Metallic cations in milk and dairy products (including sodium, potassium, calcium, and heavy metal contamination) may be measured by flame photometry (Na, K ) or atomic adsorption spectrometry (AAS) (other elements) in which the sample is atomized in the gas flame and the adsorption is measured at the characteristic wavelength of each element. 

It might seem that taking a daily supplement is the only way to ensure a daily potassium intake as high as 4.7 grams, but that is not the case. Nature provides many potassium-rich foods such as squash, potatoes, tomatoes, carrots, spinach, beans, bananas, apricots, prunes, melons, peaches, halibut, tuna, trout, and low-fat dairy products. Specific examples of the potassium content of a few dietary potassium sources are given in the following table ... 

Off-flavors in dairy products have been reviewed (86,87), but there are several recent developments. In sour-cream buttermilk, the key odorant responsible for a metallic off-flavor was identified as ( ,Z)-2,6-nonadienol (120). During cream fermentation, its formation occurs from peroxidation of alpha-linolenic acid to generate the 2,6-nonadienal precursor, with subsequent reduction to the dienol by starter culture reductases that remain active during storage. Metallic off-flavors are not formed readily in fermented sweet-cream buttermilk due to the much lower concentration of alpha-linolenic acid present (121). The common use of sorbic acid and potassium sorbate as a mold inhibitor in commercial dairy products often produces an off-flavor described as kerosene, plastic-, or paintlike, which may incorrectly be attributed to packaging materials. The flavorant... 

Potassium is the principal cation in intracellular fluid in the body. Variations in the sodium-to-potassium ratio in the diet can affect blood pressure under certain circumstances (Shank et al. 1982 NAS 1980A). In fact, preliminary evidence suggests that potassium may protect against a sodium-induced increase in blood pressure (Langford 1983 Tannen 1983). Milk and milk products are shown in the FDA Total Diet Study to be the largest contributors of potassium in the diet (Shank et al. 1982). Milk contributed about 55% and 40% of the total potassium in the diet of infants and toddlers, respectively, and dairy foods accounted for 26% of the potassium in the adult diet. Whole milk contains 152 mg potassium per 100 g. 

Around 23 million tormes of cottonseeds and their derivatives are fed to animals every year. This comprises 6.8 million tonnes of whole cottonseeds, and 16.4 million tonnes of cottonseed hulls and meal by-products of the extraction of cottonseed oil. These materials are rich in energy protein, fibre, and minerals such as potassium, sodium, magnesium and phosphorus, and can represent as much as 25% of a dairy herds total nutritive ration. ... 

Mallonee PG, Beede DK, Collier RJ and Wil-cosc CJ (1985) Production and physiological responses of dairy cows to varying dietary potassium during heat stress. Dairy Sci 68 1479-1487. 

The use of nitrates and nitrites in cured meat products must comply with the provisions set out in Directive 2006/52/EC, which amends Directive 95/2/EC on additives other than colours and sweeteners. Currently authorised as food additives are sodium and potassium nitrites and sodium and potassium nitrates that may be sold only in a mixture with salt or a salt substitute. The indicative ingoing amount of potassium and sodium nitrites that are authorised for use are 150mg/kg and the residual amount is 50mg/kg (KNOj) in non-heat-treated, dried meat products, 100 mg/kg (NaNOj) in other cured meat products, canned meat products and 175 mg/kg (NaNOj) in cured bacon. The indicative ingoing amount of potassium and sodium nitrates is 300 mg/kg in all cured products and the residual amount in cured and canned meat products is 250 mg/kg, in pickled herring and sprat 200 mg/kg and in hard, semi-hard and semi-soft cheeses and dairy-based cheese analogues 50 mg/kg. 

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