Quality at Time of Purchase of Dried Milk Products Commercially Packaged in Reduced Oxygen Atmosphere

Lloyd, Michelle A.; Zou, Jixing; Farnsworth, Heber; Ogden, Lynn V.; Pike, Oscar A.

doi:10.3168/jds.s0022-0302(04)73355-x

Cited by 13 publications

(5 citation statements)

References 32 publications

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“…At the same time it must be mentioned that the estimation depends on the critical limits used, initial product conditions, package size and environmental conditions. In applying the results of this study to practical situations, different product quality criteria may be used, and actual permeabilities accounting for gas permeation through the heat seal and seam areas in pouches and canned packages may also be considered (Lloyd, Zou, Farnsworth, Ogden, & Pike, ; Reinas, Oliveira, Pereira, Mahajan, & Poças, ), which will require further study. The simplified analysis of this study presented an easy approach to select packaging materials for products that are sensitive to moisture change and oxidation.…”

Section: Resultsmentioning

confidence: 99%

Water vapor and oxygen barrier estimation in designing a single‐serve package of powdered infant formula for required shelf life

Lee

2017

J Food Process Engineering

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Protection from the ingress of moisture and oxygen from the outside environment is required for the quality preservation of powdered infant formula. Water vapor and gas barriers for a small single‐serve package were assessed to ensure proper protection for the required shelf life of the powdered infant formula in the package. The water vapor barrier was calculated as the ability to suppress the product moisture increase from monolayer moisture to critical moisture, which causes physical transformation from amorphous to crystalline state releasing moisture, during the shelf life period. The oxygen barrier was based on the amount of oxygen absorption for a certain level of oxidation, measured in terms of peroxide content. A shelf life longer than 0.5 year was found to demand very low permeability against both water vapor and oxygen, which can be achieved by aluminum‐laminated plastic films, composite cans, or metal cans. Practical applications Methodology and results of this study can be used for packaging design of infant formula and milk powders. Selection of possible packaging options can be aided by the criteria of moisture sorption and oxidation, which would be valid for the same category foods. Changes in environmental and product variables can be handled in the design framework of this study. The window of package permeabilities against water vapor and oxygen is generally useful for dry dairy products.

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Section: Resultsmentioning

confidence: 99%

Water vapor and oxygen barrier estimation in designing a single‐serve package of powdered infant formula for required shelf life

Lee

2017

J Food Process Engineering

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“…), which make it an amenable technique for quality control purposes. The implementation of such technique within the food industry could, for instance, provide the analyst with a powerful tool for performing a more realistic quality control in relation to the vitamin A labeling of foods, which has been reported to be very defective in several studies ( , ), by allowing the samples to be analyzed for vitamin A almost instantaneously over production, storage, retailing, etc., at the same time that the color itself, which is a very important quality index in the particular case of orange juice (), is also objectively assessed.…”

Section: Resultsmentioning

confidence: 99%

Rapid Assessment of Vitamin A Activity through Objective Color Measurements for the Quality Control of Orange Juices with Diverse Carotenoid Profiles

Meléndez-Martínez

Vicario

Heredia

2007

J. Agric. Food Chem.

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The evaluation of the vitamin A activity of foods is important for the establishment of Dietary Reference Intakes and food composition databases, food labeling, etc. Regarding orange juice, probably the most accepted fruit product in much of the world, the vitamin A labeling has been reported to be defective and misleading, which revealed the inadequacy of the quality control system. In this study, the color and the vitamin A activity (in terms of retinol activity equivalents) of diverse orange juices were evaluated as well as the correlations existing between them. Correlation coefficients above 0.9 were found for some color parameters considered jointly and individually, so appropriate equations to assess the vitamin A activity of the samples from them were obtained. The results of the analysis of variance (p < 0.05) revealed that there were no differences between the data derived from the chromatographic analyses and those calculated from the color parameters, thereby validating the assessment of the vitamin A activity of the juices through objective measurements of color, whose advantages (rapidity, versatility, nondestructiveness, portability, etc.) make of it a powerful tool for quality control purposes in the food industry.

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“…Quality variations in dry milk powder stored in cans with modified atmospheres can occur, particularly over very long‐term storage. A survey by Lloyd and others (2004) of 10 brands of nonfat dry milk stored in No. 10 cans obtained from 7 different manufacturers within a broad distribution area showed wide variability in headspace oxygen content, water activity, and sensory ratings (aroma, flavor, and overall acceptance) as well as package integrity.…”

Section: Applications Of Co2 Addition To Dairy Productsmentioning

confidence: 99%

Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review

Hotchkiss

Werner

Lee

2006

Comp Rev Food Sci Food Safe

110

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Changes in distribution patterns and demand for increased food quality have resulted in a desire to improve the shelf life of nonsterile dairy products. Refrigerated shelf life extension typically requires, at a minimum, reductions in the growth rate of spoilage microorganisms and subsequent product deterioration. Reducing initial bacterial loads, increasing pasteurization regimes, and reducing postprocessing contamination have all been employed with measured success. The use of antimicrobial additives has been discouraged primarily due to labeling requirements and perceived toxicity risks. Carbon dioxide (CO 2 ) is a naturally occurring milk component and inhibitory toward select dairy spoilage microorganisms; however, the precise mechanism is not fully understood. CO 2 addition through modified atmosphere packaging or direct injection as a cost-effective shelf life extension strategy is used commercially worldwide for some dairy products and is being considered for others as well. New CO 2 technologies are being developed for improvements in the shelf life, quality, and yield of a diversity of dairy products, including raw and pasteurized milk, cheeses, cottage cheese, yogurt, and fermented dairy beverages. Here we present a comprehensive review of past and present research related to quality improvement of such dairy products using CO 2 .

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Quality at Time of Purchase of Dried Milk Products Commercially Packaged in Reduced Oxygen Atmosphere

Cited by 13 publications

References 32 publications

Water vapor and oxygen barrier estimation in designing a single‐serve package of powdered infant formula for required shelf life

Water vapor and oxygen barrier estimation in designing a single‐serve package of powdered infant formula for required shelf life

Rapid Assessment of Vitamin A Activity through Objective Color Measurements for the Quality Control of Orange Juices with Diverse Carotenoid Profiles

Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review

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