Dry Milk Solids Research Articles

The determination of non-fat dry milk solids in bread by paper chromatography

The determination of non-fat dry milk solids in bread by paper chromatography

Consumption of Fresh and Evaporated Milk and Dry Milk Solids

Consumption of Fresh and Evaporated Milk and Dry Milk Solids

Effect of Nonfat Dry Milk Solids on Growth and Nutriture of Children

Effect of Nonfat Dry Milk Solids on Growth and Nutriture of Children

Improving Curd-Forming Properties of Homogenized Milk

Summary The factors which alter the rate of rennet action and curd tension of non-homogenized milk have a similar action on rate of coagulation but very little or no effect on the curd tension obtained by rennet action on homogenized milk. Practically normal curd-making properties were restored to homogenized’ milk by concentrating it or by adding to it low-heat, nonfat dry milk solids or low-heat concentrated skimmilk. The treatments may have practical commercial applications. These data suggest that reduction of curd tension by homogenizing may be caused by adsorption of casein on the newly created surfaces of fat.

The Utilization of Carotene II. From Sweet Potatoes by Young Human Adults

The amounts of carotene excreted in feces associated with three basal diets essentially devoid of carotene and vitamin A but otherwise adequate, and the fecal carotene following the use of these same diets supplemented with sweet potatoes, were measured for two months using a group of three women and 5 men, 18–28 years of age. Protein of animal origin was furnished by lean meat and non-fat dry milk solids. The three diets supplied each subject daily with the following amounts of these two items: diet 1, 150 gm meat (raw wt.) and 12 gm milk solids; diet 2, 150 gm (raw wt.) and 120 gm milk solids; and diet 3, 300 gm (raw wt.) and no milk solids. The diets were fed 9 days each in sequence; then for 4 days, diet 1 was again in effect. Following the 31-day depletion period, diets 1, 2, and 3 were fed, supplemented daily with 60 gm of sweet potatoes which provided 3500 μg carotene/subject/day, again in sequence for three 9-day periods. The feces were collected quantitatively daily, composited into three-day specimens, and analyzed for carotene. For the group of 8 subjects, the average amounts of fecal carotene associated with supplemented diets 1, 2, and 3 were respectively 55.9 ± 3.6, 57.6 ± 2.3, and 48.9 ± 3.2% of the carotene ingested in the sweet potatoes. The overall average value, which represented 216 subject-days, was 53.8 ± 1.6%.

Use of Special Processed Soybean Flour and Whey Solubles in Milk Replacement Formulas for Dairy Calves

Summary Soybean flour when fed with dried brewers' yeast and whey solubles can replace dried whey, distillers' dried corn solubles, blood meal, and up to a maximum of 43% of the nonfat dry milk solids in the milk replacement formulas fed to calves. Increases in soybean flour levels at the expense of nonfat dry milk solids of over a 43% substitution depressed appetite and retarded growth and resulted in poor physical appearance of the calves. The addition of dextrose or lactose to high level soybean flour replacement formulas did not improve growth rates of calves fed such formulas. Whey solubles stimulated appetite and produced more uniformity of gains than did dried whey. At levels of 0.25 and 0.05% dl-methionine failed to stimulate growth of calves fed formulas studied in these trials.

Diluters for Bovine Semen. II. Effect of Milk Proteins upon Spermatozoan Livability

Since Thacker and Almquist (22) showed that heated milk maintains satisfactory motility and fertility of bovine spermatozoa, heated fresh homogenized milk or skimmilk has been shown by these workers (23) and Dreher and Webb (4) to give fertility results equivalent to, or better than, those obtained with the conventional yolk-buffer diluters. However, studies with reconstituted nonfat dry milk solids, canned skimmilk, and evaporated whole milk have not yielded as encouraging results to date. Marion and Olson (16) and Bennett (2) found that nonfat dry milk solids prepared at low temperatures gave extremely poor results unless heated after reconstitution, whereas reconstituted high temperature powders, without additional heating, gave results more nearly approaching those obtained with heated fluid milk and yolk-citrate. Jacquet and Cassou (9) have questioned the use of canned skimmilk after observing wide variations in fertility between bulls. Collins (3) obtained fair livability but poor fertility results with semen diluted in evaporated milk reconstituted with an equal volume of distilled water.

The use of Anthrone for the Quantitative Estimation of Lactose in Dairy Products

Summary A sensitive and rapid colorimetrie method for determining lactose in dairy products using anthrone reagent has been presented. The proposed method is easily adapted to cheese, whole milk, and nonfat dry milk solids. Because of the high initial dilution of the sample and the extreme sensitivity of anthrone, deproteinization is unnecessary. The recovery ability of the anthrone method is high. Comparative results between the anthrone and the copper reduction methods are in good agreement.

The Effect of Heat on the Nutritive Value of Milk Proteins as Influenced by Water and Fat

Tests on adult dogs have shown that autoclaving non-fat dry milk solids results in a decrease in the digestibility and nutritive index of the milk proteins. In reconstituted milks, the presence of water markedly inhibits the reaction between carbohydrates and protein. The results of in vitro experiments on the heating of dried skim milk and whole milk powder reconstituted with water show an increased rate of proteolysis of the milk protein by crystalline enzymes. The fat present exerts a minimum effect. It may be concluded that the heating of milk proteins in an aqueous medium does not decrease the nutritive value of the protein constitutents; on the contrary, heat treatment under these conditions appears to enhance the rate of in vitro proteolysis.

Note on the Determination of Ash in Non-Fat Dry Milk Solids

Journal Article Note on the Determination of Ash in Non-Fat Dry Milk Solids Get access Robert E Canny Robert E Canny Food and Drug Administration, Federal Security Agency, Minneapolis 1, Minnesota Search for other works by this author on: Oxford Academic Google Scholar Journal of Association of Official Agricultural Chemists, Volume 36, Issue 2, 1 May 1953, Pages 558–560, https://doi.org/10.1093/jaoac/36.2.558 Published: 27 January 2020

Nonfat Dry Milk Solids in Food Preparation

Nonfat Dry Milk Solids in Food Preparation

DETERMINATION OF PROTEIN REDUCING VALUE OF MILK AS AN INDICATION OF THE PRESENCE OF NONFAT DRY MILK SOLIDS

A method has been developed which appears to be reliable for differentiating between pasteurized milk and pasteurized milk containing a relatively small amount of reliquefied nonfat dry milk solids. This method is based upon the determination of the ferricyanide reducing value of the protein faction of milk. From the examination of 117 different brands of milk from different areas of the country, it was found that the protein reducing value of 4.07 mg potassium ferrocyanide per 100 ml of milk might be tentatively established as the maximum value for normal pasteurized milk. Any values above this indicate either (1) excessive heating of the milk during pasteurization, or (2) the presence of reliquefied nonfat dry milk solids or other forms of processed milk solids. If the conditions used in pasteurization are not known, determination of the undenatured whey protein nitrogen content of the milk will help in differentiating between these two possibilities.

The Effect of the Various Steps in the Manufacture on the Extent of Serum Protein Denaturation in Nonfat Dry Milk Solids

Summary The time and temperature relationships determining the extent of denaturation of serum proteins of fluid skimmilk have been established for temperatures ranging from 145 to 175° F. There is a ten-fold decrease in the time required for a given percentage denaturation of the serum proteins for each 13.5° F. increase in the temperature. Any application of heat to milk may be detrimental to its utility, and since heat treatments are cumulative, the successful manufacture of a product such as low-heat nonfat dry milk solids depends not only upon adequate control of the time and temperature of pasteurization but also on each of the other manufacturing processes. Such control may be based upon the turbidimetric estimation of the milk serum proteins.

Methods of Testing for Absorption Value of Nonfat Dry Milk Solids in Bread Dough

Summary Two methods for determination of the absorption value of nonfat dry milk solids in a 6 per cent bread dough are described. The modified mixing bowl method is recommended for use without subsequent baking tests for loaf volume. It determines the absorption value of samples of nonfat dry milk solids in comparison with control samples of known absorption value. It is suggested that low-heat nonfat dry milk solids be used as one of the controls to establish the lowest point of the absorption value scale at 0.58 or three and one-half parts of extra water to six parts of nonfat dry milk solids with 100 parts of flour. Other control samples with absorption values determined by other laboratories or preferably by tests in a commercial bakery should be used for checking the mixing bowl test. The absorption value as determined by the mixing bowl method is accurate probably only to approximately ±0.05, and the results are recorded in increments of 0.08. The 50 per cent Mixograph method is recommended for routine tests of nonfat dry milk solids samples to check the effect of the heat treatment on the absorption value. It is a purely empirical test based on absorption values obtained with the modified mixing bowl method. Calibration curves obtained by testing control samples are presented to show the correlation of initial viscosity and time of development with the absorption value as determined by the modified mixing bowl method. There is a fairly good correlation between viscosities of 25 per cent solutions of nonfat dry milk solids samples and absorption values up to 1.20, but above that the viscosities vary considerably with samples of the same absorption value. Constant temperature of the room and ingredients (±1° C.) and a uniform composition of the flour used are very important factors in reproducibility of both methods. The calibration curves all refer to spray-process nonfat dry milk solids samples. Similar calibration curves for roller-process samples probably can be made with higher water levels.

Lactose Crystallization in Dry Products of Milk. II. The Effects of Moisture and Alcohol

Summary The effects of moisture and 95 per cent ethanol on the crystallization of lactose in dry products of milk have been studied. Results indicated a moisture level of about 6.5 to 7.0 per cent for spray-process dry whole milk and 7.5 to 6.0 per cent for both spray and roller-process nonfat dry milk solids. Below these critical moisture levels, very little crystallization took place, while, above these levels, crystallization of the lactose proceeded rapidly and extensively. For spray-process dry whole milk, it has been found that treatment with methanol and 95 per cent ethanol caused very little of the lactose to crystallize as the α-monohydrate. Increasing the water content of the alcohol increased crystallization. It is suggested that the freeing of the fat in spray-process dry whole milk by 95 per cent ethanol results from coagulation of the milk proteins and not from crystallization of the lactose as the monohydrate.

Lactose Crystallization in Dry Products of Milk. I. A Method for Estimating the Degree of Crystallization

Summary A method is described for estimating the amount of crystalline α-lactose hydrate in dry products of milk. It is based upon the fact that crystalline α-lactose hydrate is insoluble in a saturated lactose solution, while amorphous lactose and crystalline, β-anhydride are soluble. The simultaneous presence of crystalline lactose hydrate and amorphous lactose decreases somewhat the accuracy of the method due to crystallization. It has been shown by this method that the lactose is non-crystalline in fresh nonfat dry milk solids of low moisture content and also in some dry whey solids. For nonfat dry milk solids which had been allowed to absorb considerable amounts of moisture at high relative humidities and for dry whey solids in which crystallization had been induced during manufacturing the method shows a large percentage of crystalline α-lactose hydrate.

Determination of Non-Casein Protein in Skimmilk and Nonfat Dry Milk Solids by Monolayer Films

Determination of Non-Casein Protein in Skimmilk and Nonfat Dry Milk Solids by Monolayer Films

A Filtration Method for Determining Sediment in Roller Process Nonfat Dry Milk Solids

The relatively insoluble material in reconstituted roller process nonfat dry milk solids prevents the determination of sediment content, including scorched particles, by filtration through a standard lintine disc. The insoluble white protein material in reconstituted roller process nonfat dry milk solids appears as particles in suspension. These particles prevent filtration by covering the surface of the disc. As a substitute procedure, the tumbler method has been used. This method, as outlined by the American Dry Milk Institute (1), specifies that a reliquefied 25-g. sample shall be allowed to stand in a 20-oz. tumbler for 5 hr. After 5 hr., the amount of sediment on the bottom of the tumbler is visually compared with the ADMI Sediment Standards photoprint for the tumbler method. Reports of work to establish a disc method for determining the sediment content, including scorched particles, of roller process nonfat dry milk solids were not found in the literature.

Substitutes for Fluid Milk in Feeding Dairy Calves

Summary Studies involving 185 Holstein calves were carried out to formulate substitute mixtures which would satisfactorily replace fluid whole milk in the ration of dairy calves after 10 to 14 days of age. Approximately normal rates of growth were obtained with mixtures containing large amounts of dried milk solids. In general, however, calves raised on the substitutes were rather rougher in appearance from the third to the seventh week of age than calves fed whole milk. As an average, the rates of growth were somewhat slower on the substitutes during the first month than on milk, but the differences largely were overcome by the time the calves were 4 to 6 mo. of age. Mixtures containing 20 per cent of high-fat soya flour, or dried beet pulp, or as much as 60 per cent of dried whey resulted in slower growth rates and more digestive disturbances than the other mixtures studied. Banana meal and apple pomace appeared to reduce the incidence of scours; however, all of the mixtures studied caused more diarrhea than fluid whole milk. In limited digestion studies, dried whey, glucose and sucrose appeared to be highly digestible for the young calf, whereas corn starch and banana meal were less available.

A Comparison of Dry Sweet Cream Buttermilk and Non-Fat Dry Milk Solids in Breadmaking , ,

Summary Roller or spray-dried sweet cream buttermilk powder, when used in bread-making at the rate of 6g. per 100g. of flour, gave consistently greater loaf volume than like samples of non-fat dry milk solids. Non-fat dry milk solids containing 0.17 per cent added soybean lecithin (Arlec) produced loaves having the same volume as those made with sweet cream buttermilk. The baking quality of milk powders may deteriorate in storage, the rate of deterioration increasing with increase in moisture content of the powder and in storage temperature. The serum turbidity test, when applied to dry sweet cream buttermilk and non-fat dry milk solids, does not detect loss of baking quality due to storage deterioration. Additional preheating treatment of buttermilk secured from cream pasteurized at 74° C. for 30min. did not affect the quality of the powder for use in breadmaking. Neutralization of ripened buttermilk to an amount equivalent to 0.10 per cent acidity with either caustic soda or lime did not significantly change the quality of the powder for use in breadmaking.