Physical and Chemical Aspects of the Production. Storage and Utility of Dry Milk Products

Coulter, S.T.; Jenness, Robert; Geddes, W. F.

doi:10.1016/s0065-2628(08)60259-1

Cited by 38 publications

(11 citation statements)

References 134 publications

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“…Kehrberg and Johnson (1975) in their study on storage stability of SWP found that the pH of room temperature stored samples decreased with the length of storage (0-90 days) and the colour also darkened with storage. The decrease in pH during the Maillard reaction has been attributed to the reaction of the basic amino groups with reducing sugars, thereby reducing the overall basicity (Coulter, Jenness, & Geddes, 1951;Kehrberg and Johnson, 1975;O'Brien, 1989). This phenomenon was seen in our study for the pH 6.3 and 4.9 samples as well.…”

Section: Article In Presssupporting

confidence: 80%

Moderately acidic pH potentiates browning of sweet whey powder

Dattatreya

Rankin

2006

International Dairy Journal

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Section: Article In Presssupporting

confidence: 80%

Moderately acidic pH potentiates browning of sweet whey powder

Dattatreya

Rankin

2006

International Dairy Journal

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“…The mean values of acidity of SMP samples of Vidarbha (1.332), Marathwada (1.314) were significantly higher (Table 8) than North Maharashtra (1.251), Western Maharashtra (1.26) and Mumbai (1.269). Coulter et al, (1951) attributed such increase in titratable acidity to the possible tying of amino groups of protein with lactose during storage. The results obtained in the present study are in agreement with those reported by Kumar (2000) and Shakeel et al, (2003).…”

Section: Chemical Quality Of Market Smpmentioning

confidence: 99%

Studies on physico-chemical properties of skim milkpowder sold in Maharashtra

Patil¹,

Khedkar²,

Chavan³

et al. 2016

AJDFR

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Twenty five market skim milk powder samples obtained from various regions of Maharashtra were analysed for their chemical composition, physico-chemical properties and microbiological quality to access their suitability in terms of national and international standards. It was observed that the moisture, fat, protein, lactose and ash content of SMP samples obtained from various regions showed significant difference (P<0.05). It was also revealed that the scorched particle content, solubility index, dispersibility, wettability properties of samples varied significantly in different regions for different brands. Similarly, the NPN and true protein content in SMP samples of different regions were significantly different from each other. The average free fat content in the samples from Vidarabha was significantly higher than that of the other regions of the state. The titratable acidity and lactate content of various brands of SMP samples were ranged from 0.97-1.08 and 75-550 mg/ 100 g, respectively. It was observed that three brands out of twenty five samples were found positive for alkali neutralizers. Wide variation was observed in standard plate count and coliform counts of all the SMP samples of various brands collected from five different regions of Maharashtra.

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“…Methods of measuring the entrapped/adsorbed gas and determining its composition were reviewed by Coulter et al (1951).…”

Section: Adsorbed/entrapped Oxygenmentioning

confidence: 99%

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

Kacyn

Saguy

Karel

1983

J Food Processing Preservation

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An apparatus for the measurement of adsorbed/entrapped oxygen held by dehydrated powdered products was developed and is described in detail.The method works on the principle of sample solubilization in deaerated water with compression of the liberated gases into a calibrated chamber containing an oxygen probe.When tested on nonfat dry milk, the coefficient of variation for the method is 20%.Kinetic studies using this apparatus were performed on a model system consisting of methyl linoleate dispersed on Avicel microcrystalline cellulose and nonfat dry milk at headspace oxygen concentrations of 0.52% -10.69%.Excellent correlation was found in the model system between diene conjugation values and oxygen uptake as measured by the apparatus.Correlation coefficients between the two methods were in the range .987 -. 997.Bimolecular kinetics were found to apply to both the model system and the milk-lipid system with KB's within the range expected from studies done by previous workers at higher 02 pressures.The KB's for the cellulose model system were found to be 5 to 6 times greater than those in the milk based system. This was due partly to encapsulation of lipids in the milk during preparation and partly due to smaller surface area in the milk-based system. Mathematical models for the oxidation rate constants as a function of headspace 02 concentrations were derived for the two systems.

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Physical and Chemical Aspects of the Production. Storage and Utility of Dry Milk Products

Cited by 38 publications

References 134 publications

Moderately acidic pH potentiates browning of sweet whey powder

Moderately acidic pH potentiates browning of sweet whey powder

Studies on physico-chemical properties of skim milkpowder sold in Maharashtra

Kinetics of Oxidation of Dehydrated Food at Low Oxygen Pressures

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