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Food Science

Milk

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Full-Text Articles in Life Sciences

Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg Sep 2018

Concentration Of Listeria Monocytogenes In Skim Milk And Soft Cheese Through Microplate Immunocapture, Steven A. Rogers, Melissa Calicchia, Rosalee S. Hellberg

Food Science Faculty Articles and Research

Microplate immunocapture is an inexpensive method for the concentration of foodborne pathogens using an antibody-coated microplate. The objective of this study was to determine the efficacy of microplate immunocapture as an alternative to traditional enrichment for concentrating Listeria monocytogenes to levels detectable with selective plating or real-time PCR. L. monocytogenes isolates serologically characterized as Type 1 (1/2a) and Type 4 (untypeable) were grown overnight and diluted to 100 to 106 colony-forming units (CFU)/mL. The isolates were used to optimize microplate immunocapture in tryptic soy broth with 0.6% yeast extract (TSBYE), skim milk, and queso fresco ...


Characterization Of Lactose Fatty Acid Esters For Their Microbial Growth Inhibitory Activity And Emulsification Properties, Seung-Min Lee May 2018

Characterization Of Lactose Fatty Acid Esters For Their Microbial Growth Inhibitory Activity And Emulsification Properties, Seung-Min Lee

All Graduate Theses and Dissertations

Sugar esters, substances made from bonding fatty acid tails to a sugar head, can play a number of key roles in food systems from antimicrobial agents to emulsifiers. These unique and very useful properties result from their water-loving and water-avoiding ends. Lactose, a sugar found in milk, based esters are important, as they are environmentally friendly and inexpensive, however, they are not very well understood. I created four different types of lactose esters: lactose monooctanoate (LMO), lactose monodecanoate (LMD), lactose monolaurate (LML) and lactose monomyristate (LMM), and then compared them to each other to see which would be the best ...


Determination Of Aerobic Mesophilic Bacteria And Coliforms In Rar Milk In The Region Of Pristhtina, Lipjan And Rahovec, Hyzer Rizani, Besart Jashari, Shkumbin Shala, Magbule Rizani, Erna Sopa, Donjeta Gashi, Miranda Sahiti, Fitore Hoti Oct 2017

Determination Of Aerobic Mesophilic Bacteria And Coliforms In Rar Milk In The Region Of Pristhtina, Lipjan And Rahovec, Hyzer Rizani, Besart Jashari, Shkumbin Shala, Magbule Rizani, Erna Sopa, Donjeta Gashi, Miranda Sahiti, Fitore Hoti

UBT International Conference

The microbiological quality of raw milk is key to the quality production of dairy products.

Alternation is a term that describes the change of composition, taste and smell at those points where it is inedible for the consumer. Microbial alternation of milk often involves degradation of proteins, carbohydrates and fats of organisms and their enzymes. Milk and dairy consumption has increased considerably in Kosovo over the last decade, and a large part of local productioncomes from small-scale distributors across the country. In this research, 50 milk samples weretaken at some of the cumulative sites and from dairy farms in three ...


Indication Of Temperature And Time During Storage In Shelf Life Of Pasteurized Milk, By Using Response Surface Methodology, Alush Musaj, Përparim Birinxhiku, Bahtir Hyseni Oct 2017

Indication Of Temperature And Time During Storage In Shelf Life Of Pasteurized Milk, By Using Response Surface Methodology, Alush Musaj, Përparim Birinxhiku, Bahtir Hyseni

UBT International Conference

Milk is a complex food product, with a high nutritional value. Milk produced from healthy cow is considered to be sterile, even though this is highly dependent on the environment of farm. Milk is processed to bring a cured with extend shelf life product. Pasteurization, is a curing process for milk based on thermal treatment, this process mostly inhibit the microbial growth but it does not destroy total microorganisms. Consequently, its shelf life is dependent on the storage parameter as temperature and time. Hence, the aim of our study was to analyze and prove indication of temperature and time by ...


Determination Of Some Chemical Elements At Milk, At Three City In Macedonia (Kumanovo, Tetovo, Gostivar), Ilmije Vllasaku, Juliana Tomovska, Trajce Stafilov, Kemajl Kurteshi, Mirjana Menkovska Oct 2017

Determination Of Some Chemical Elements At Milk, At Three City In Macedonia (Kumanovo, Tetovo, Gostivar), Ilmije Vllasaku, Juliana Tomovska, Trajce Stafilov, Kemajl Kurteshi, Mirjana Menkovska

UBT International Conference

The aim of this research was to evaluate the possible contamination by heavy metals of milk from cows in Macedonia. The concentrations of heavy metals were determined in cow milk from the different farms, at three city (Kumanovo, Tetovo, Gotivar)in Macedonia. Each sample, homogenized and powdered, was mineralized in a microwave oven.

Quantitative analyses of Cd, Cr, Cu and Pb were performed using an atomic absorption spectrophotometer with graphite furnace; As was analyzed by hot vapor generation technique and Zn with the flame method.

The concentration of many metals is low (<0.1 mg/kg) such as: As,Co, Cd, Cr, Cu,Fe, Pb, and Zn.


Lactose Intolerance: An Overview Of The Facts And Their Implications, Noelle M. Yeo Mar 2017

Lactose Intolerance: An Overview Of The Facts And Their Implications, Noelle M. Yeo

Honors Theses, University of Nebraska-Lincoln

Lactose intolerance is often blamed for the symptoms such as bloating, diarrhea, gas, abdominal pain, and nausea, that ail many people. Patients often do not seek proper diagnosis from a physician and create their own treatment plans, severely restricting lactose intake, without professional guidance. Even those who do seek the care of a physician find that diagnosis is complicated by less-than ideal testing and confusion due to the symptoms common to many other conditions. The misconceptions and inability to confirm a diagnosis of lactose intolerance can cause nutrient deficiencies in these patients, as well as begin a pattern of unnecessary ...


Development Of A Rapid Detection And Quantification Method For Yeasts And Molds In Dairy Products, Brandon Nguyen Jan 2017

Development Of A Rapid Detection And Quantification Method For Yeasts And Molds In Dairy Products, Brandon Nguyen

Dissertations, Theses, & Student Research in Food Science and Technology

A rapid quantitative PCR (qPCR) method was developed for the detection and quantification of fungi that are potentially present in dairy commodities. Genes of interest that were considered and used in the method development were the following: 18S rRNA, actin, beta-tubulin, and elongation factor 1-alpha. The following organisms were screened in this method development: Galactomyces candidus, Debaryomyces hansenii, Yarrowia lipolytica, Penicillium roqueforti, Penicillium verrocosum and Cladosporium cladosporioides. The developed method has a standard curve based on the organism, Galactomyces candidus, and the primers based on the elongation factor 1-alpha gene. Using this yeast and primers, this method can detect fungal ...


Risk Assessment And Research Synthesis Methodologies In Food Safety: Two Effective Tools To Provide Scientific Evidence Into The Decision Making Process., Juan E. Ortuzar Dec 2016

Risk Assessment And Research Synthesis Methodologies In Food Safety: Two Effective Tools To Provide Scientific Evidence Into The Decision Making Process., Juan E. Ortuzar

Dissertations, Theses, & Student Research in Food Science and Technology

The food supply chain is a complex and diverse system. Some food products need minimum processing to reach the consumers, while others involve several different processes, countries and suppliers, can take several months to be on the table of the end consumer. Regarding food safety, the public health of consumers is at stake and the consequences of outbreaks could prove disastrous. This has been recognized as a matter of global importance for the food industry and authorities around the world since several efforts to improve quality, safety and trade of food have arisen since the early 1960s. The birth of ...


Evaluation Of Qualitative Food Allergen Detection Methods And Cleaning Validation Approaches, Rachel C. Courtney May 2016

Evaluation Of Qualitative Food Allergen Detection Methods And Cleaning Validation Approaches, Rachel C. Courtney

Dissertations, Theses, & Student Research in Food Science and Technology

Allergen control plans are increasingly used by the food industry to prevent allergen cross-contact and validation of these plans involves methods to detect allergen protein residues. A commonly used rapid allergen detection method is lateral flow devices, although research about their validation is lacking. The objective of this research was to investigate lateral flow devices, their specificity and sensitivity to milk proteins and milk-derived ingredients, swabbing conditions, and applications in cleaning validation.

Several lateral flow devices advertised to detect total milk did not detect whey proteins or whey-derived ingredients. The overload level of the kits was highly variable (ranging from ...


Monitoring Yogurt Culture Fermentation And Predicting Fermentation Endpoint With Fluorescence Spectroscopy, Timothey P. Mains, Frederick Alan Payne, Michael P. Sama Jan 2016

Monitoring Yogurt Culture Fermentation And Predicting Fermentation Endpoint With Fluorescence Spectroscopy, Timothey P. Mains, Frederick Alan Payne, Michael P. Sama

Biosystems and Agricultural Engineering Faculty Publications

Determination of the endpoint of yogurt culture fermentation is a process parameter that could benefit from automation. The feasibility of using a fluorescence sensor technology based on 280 nm excitation and 350 nm emission to predict the endpoint of yogurt culture fermentation was investigated and compared with the endpoint prediction from a near-infrared (880 nm) light backscatter sensor. Yogurt cultures with three levels of milk solids (8%, 10%, and 12%) and three temperatures (40°C, 43°C, and 46°C) were tested with three replications in a 3 x 3 factorial design (n = 27). Prediction models were developed for each ...


Magic Milk – A Moving Picture!, Elizabeth Park Sep 2015

Magic Milk – A Moving Picture!, Elizabeth Park

The STEAM Journal

The art and science behind 'Magic Milk'.


Investigation Of Sugar/Polyols As Weakly Interacting Cosolvents And Their Influence On Hardening Of High-Protein Nutrition Bars, Sami Kadhim Hassan May 2015

Investigation Of Sugar/Polyols As Weakly Interacting Cosolvents And Their Influence On Hardening Of High-Protein Nutrition Bars, Sami Kadhim Hassan

All Graduate Theses and Dissertations

High-protein nutrition (HPN) bars (≥ 30% protein) have limited shelf life and become excessively hard during storage. Various mechanisms have been proposed to explain the hardening. The objectives of this research were to investigate the chemistry of HPN bar hardening and propose solutions for slowing it and improving bar texture.

In phase 1, HPN bars were made containing 34% whey protein isolate (WPI) or milk protein concentrate (MPC) powder, along with either sorbitol syrup or glycerol, and vegetable shortening or cocoa butter. Substituting MPC for WPI made the bars brittle and crumbly. Using glycerol initially made bars softer but accelerated hardening ...


The Effects Of High Power Ultrasonic Energy On Milk Plasmin Activity, Cindu Annandarajah Jan 2015

The Effects Of High Power Ultrasonic Energy On Milk Plasmin Activity, Cindu Annandarajah

Graduate Theses and Dissertations

The shelf life of pasteurized milk is limited by heat stable proteases that undergo depolymerization, causing age gelation and bitterness. Proteolysis of milk during storage can be attributed to both native proteases and the proteases produced by bacteria. Plasmin is the major native protease in milk. Ultra High temperature (UHT) inactivates proteases and extends shelf life up to 9 months but the sensory properties are adversely affected. Ultrasound is one emerging technology that is being applied for food processing. Since power ultrasound operates by means of mechanicals vibrations, this non-thermal technology is being explored as an alternative to pasteurization, as ...


Sonic Boom Or Bust?: Application Of High-Power Ultrasound For Fluid Milk Processing, Lily Claire Benner Jan 2015

Sonic Boom Or Bust?: Application Of High-Power Ultrasound For Fluid Milk Processing, Lily Claire Benner

Graduate Theses and Dissertations

Ultrasonication has potential application in the dairy industry for extending milk shelf life by killing bacteria and spores that survive pasteurization. However, ultrasound treatment may result in off-aromas or undesirable milk quality consequences, which increase as treatment time and intensity increase. The primary objective of this research was to determine whether short treatments of acoustic energy, in conjunction with pasteurization, increase refrigerated shelf life while producing no adverse aroma effect. Shelf life was determined by performing total aerobic counts (TAC) on skim milk that had been inoculated with Paenibacillus amylolyticus, a spore-forming, thermotolerant and psychrophilic milk contamination bacterium. Pasteurized control ...


Absorption And Utilization Of Choline And Vitamin B12 In Lactating Dairy Cows Using Different Delivery Methods, Virginia Maria Artegoitia Etcheverry Dec 2014

Absorption And Utilization Of Choline And Vitamin B12 In Lactating Dairy Cows Using Different Delivery Methods, Virginia Maria Artegoitia Etcheverry

Doctoral Dissertations

Choline and vitamin B12 are essential nutrients for growth and performances of production animals. However, both nutrients are extensively degraded during digestion in the rumen. This thesis comprised three experiments. First, four cows equipped with a rumen cannula and catheters in the portal vein and a mesenteric artery received a post-ruminal bolus of: 1) cyanocobalamin (CN-CBL) alone (0.1 g) [gram], 2) CN-CBL (0.1 g) + casein (10 g) or 3) CN-CBL (0.1 g) + whey proteins (10 g). After the bolus, blood samples were taken until 24 h [hour] post-bolus. The intestinal absorption of CN-CBL was greater when the ...


Tracking Heat-Resistant, Sporeforming Bacteria In The Milk Chain: A Farm To Table Approach, Maricarmen Estrada Anzueto Apr 2014

Tracking Heat-Resistant, Sporeforming Bacteria In The Milk Chain: A Farm To Table Approach, Maricarmen Estrada Anzueto

Dissertations, Theses, & Student Research in Food Science and Technology

Sporeforming bacteria (such as Bacillus and Paenibacillus spp.) can survive pasteurization conditions (Collins, 1981) and grow in pasteurized fluid milk during refrigerated storage (Huck et al., 2008; Ivy et al., 2012), causing fluid milk spoilage and limiting the further extension of fluid milk’s shelf life (Fromm and Boor, 2004; Durak et al., 2006). Moreover, Bacillus and related genera have been found in raw milk, pasteurized milk and environmental samples from dairy farms, indicating that these organisms are ubiquitous in nature and can enter the milk chain from different sources (Huck et al., 2007b; Huck et al., 2008; Ranieri and ...


Effects Of Lipid Oxidation Initiators And Antioxidants On The Total Antioxidant Capacity Of Milk And Oxidation Products During Storage, Angelica Maria Gutierrez Jan 2014

Effects Of Lipid Oxidation Initiators And Antioxidants On The Total Antioxidant Capacity Of Milk And Oxidation Products During Storage, Angelica Maria Gutierrez

Graduate Theses and Dissertations

Oxidized flavor is a major problem currently affecting the dairy industry. The objectives of this research were to determine the effects of light (2300 Lux) and/or cupric sulfate (0, 0.5, 1 mg/kg) as pro-oxidative factors in milk during an 11-day refrigerated storage period. The effects of added vitamin A (2113 IU/L) and vitamin E (100 mg/kg milk fat) as potential inhibitors of oxidation in the presence of light (2300 Lux) and light with cupric sulfate (0.05 mg/kg) during a 7-day refrigerated storage were also investigated. The presence of pro-oxidants significantly decreased the total ...


Method And System For Lactose-Free Or Lactose-Reduced Milk And Associated Products, Production Thereof, And Associated Processes, Joseph H. Hotchkiss, Joey Talbert Jan 2013

Method And System For Lactose-Free Or Lactose-Reduced Milk And Associated Products, Production Thereof, And Associated Processes, Joseph H. Hotchkiss, Joey Talbert

Joey Talbert

A system and method capable of hydrolyzing lactose, where the system includes a support formed from a functionalized hydrophobic polymer that is covalently linked to a hydrophilic molecule covalently that is, in turn, covalently linked to an enzyme such as lactose. The method includes the steps of functionalizing a hydrophobic polymer support, covalently linking a hydrophilic molecule to said functionalized polymer support, and covalently linking an enzyme such as lactase to said hydrophilic molecule. The system and method generally relate to the field of food science and engineering and, more particularly to dairy-based food products and their production including solutions ...


The Effect Of Individual Milk Proteins On Bioaccessibility Of Green Tea Flavan-3-Ols, Sydney Elizabeth Moser Jan 2013

The Effect Of Individual Milk Proteins On Bioaccessibility Of Green Tea Flavan-3-Ols, Sydney Elizabeth Moser

Open Access Theses

While information regarding the impact of flavan-3-ol-protein interactions on food quality attributes (flavor, texture, and physical stability) exists, insight into the potential consequence of these interactions on bioavailability of health-promoting flavan-3-ols remains unclear. The ability of nonspecific protein interactions in flavan-3-ol rich foods and beverages to alter digestive stability and/or digestive release (bioaccessibility) of flavan-3-ols has been previously proposed but unconfirmed. The primary objective of this study was to characterize effects of individual milk proteins and the milk matrix on in vitro bioaccessibility of green tea flavan-3-ols from model beverage systems. As a secondary objective, the impact of protein ...


Oxidative Stability Evaluation Of Milk From Cows Fed Dried Distillers Grains With Solubles, By Sensory And Chemical Analysis, Gerui Li Jan 2013

Oxidative Stability Evaluation Of Milk From Cows Fed Dried Distillers Grains With Solubles, By Sensory And Chemical Analysis, Gerui Li

Graduate Theses and Dissertations

The feeding of distillers dried grains with solubles (DDGS) to dairy cows has been loosely implicated in formation of oxidized off-flavors in milk. The purpose of this study was to examine the impact of feeding DDGS to dairy cows on the oxidative quality of milk by sensory and chemical analysis. Twenty-four cows were divided into two groups, fed a total mixed ration, with three incorporation levels of DDGS (0% (control), 10%, 25%) in a two-group three-period crossover design. Each group received each of the diets, such that each cow served as her own control. Milk was collected on days 14 ...


Combined Treatment With Mild Heat, Manothermosonication And Pulsed Electric Fields Reduces Microbial Growth In Milk., Rachel Halpin, O. Cregenzán-Alberti, P. Whyte, J.G Lyng, F. Noci Jan 2013

Combined Treatment With Mild Heat, Manothermosonication And Pulsed Electric Fields Reduces Microbial Growth In Milk., Rachel Halpin, O. Cregenzán-Alberti, P. Whyte, J.G Lyng, F. Noci

Articles

In recent years, there has been considerable interest in non-thermal milk processing. The objective of the present study was to assess the efficacy of two non-thermal technologies (manothermosonication; MTS, and pulsed electric fields; PEF) in comparison to thermal pasteurisation, by assessing the microbial levels of each of these milk samples post-processing. Homogenised milk was subjected to MTS (frequency; 20 kHz, amplitude; 27.9 μm, pressure; 225 kPa) at two temperatures (37 °C or 55 °C), before being immediately treated with PEF (electric field strength; 32 kV/cm, pulse width; 10 μs, frequency; 320 Hz). Thermal pasteurisation (72 °C, 20 s ...


Odour Attributes And Volatile Chemical Composition Of Milk Produced In Subtropical Eastern Australia, Victoria Cf Westbrooke Jan 2012

Odour Attributes And Volatile Chemical Composition Of Milk Produced In Subtropical Eastern Australia, Victoria Cf Westbrooke

Theses

Sensory attributes, in particular grassy odour, are important determinants of milk product acceptability in Japan. The effect of commercial farming system (n=8) and season (n=3) on the volatile chemical composition and sensory attributes, specifically grassy, mothball, cowy, sweet, creamy, sour and heated, of milk was investigated.

Selected individual milk samples (n=5) could be distinguished by their volatile chemical composition, while the intensity of grassy odour was significantly higher in milk produced in spring compared to summer. Potential sensitive and specific chemical predictors (n=9) of grassy odour intensity were identified, using multivariate statistical methods.


Effects Of Thermosonication On Proteases And Characteristics Of Milk And Cream, Sakthi Vijayakumar Jan 2012

Effects Of Thermosonication On Proteases And Characteristics Of Milk And Cream, Sakthi Vijayakumar

Graduate Theses and Dissertations

Shelf-life of pasteurized milk is limited by heat-stable proteases, which cause gelation and bitterness. Ultra-high temperature processing inactivates proteases, but detrimentally affects milk quality. An adjunct to pasteurization is sought to extend milk shelf-life, while maintaining sensory properties. In this study, we evaluated the effects of combined heat and ultrasound on the activity of Staphylococcus aureus protease and total plasmin, as well as the impact on sensory properties of milk and cream. Sonication at 133 µm (p.p) for 2.5 min decreased the enzyme activity by approximately 72% in pasteurized skim and whole milk and by 92% in commercial ...


Nano-Dispersing Lipophilic Antimicrobials For Improved Food Safety, Bhavini Dipak Shah Dec 2011

Nano-Dispersing Lipophilic Antimicrobials For Improved Food Safety, Bhavini Dipak Shah

Doctoral Dissertations

Naturally occurring food antimicrobials such as plant essential oils are receiving tremendous interest as intervention systems to enhance microbiological safety and quality. Poor water solubility of essential oils makes it difficult to incorporate them in foods, impacting visual appearance, antimicrobial effectiveness, and possibly organoleptic properties. Engineered nanoscale delivery systems can principally solve these challenges, but those based on low-cost food ingredients and inexpensive and scalable processes are currently scarce. This dissertation presents a simple and scalable two-step technology to prepare nano-delivery systems. The first encapsulation step, based on emulsion-evaporation, involves preparing emulsions composed of an oil phase with thymol or ...


Rapid Multi-Class Multi-Residue Method For The Confirmation Of Chloramphenicol And Eleven Nitroimidazoles In Milk And Honey By Liquid Chromatography Tandem Mass Spectrometry, Mark Cronly, Patrice Behan, Barry Foley, Liam Regan, Sheila Martin, Michael Doyle, Edward Malone Jun 2010

Rapid Multi-Class Multi-Residue Method For The Confirmation Of Chloramphenicol And Eleven Nitroimidazoles In Milk And Honey By Liquid Chromatography Tandem Mass Spectrometry, Mark Cronly, Patrice Behan, Barry Foley, Liam Regan, Sheila Martin, Michael Doyle, Edward Malone

Articles

A confirmatory method has been developed to allow for the analysis of eleven nitroimidazoles and also chloramphenicol in milk and honey samples. These compounds are classified as A6 compounds in annex IV of council regulation 2377/90 and therefore prohibited for the use in animal husbandry. Milk samples are extracted by acetonitrile with addition of NaCl, while honey samples are first dissolved in water before a similar extraction. Honey extracts undergo a hexane wash to remove impurities. Both milk and honey extracts are evaporated to dryness and reconstituted in initial mobile phase. These are then injected onto an LC-MS/MS ...


Got Controversy - Milk Does, Margaret Sova Mccabe Oct 2008

Got Controversy - Milk Does, Margaret Sova Mccabe

Law Faculty Scholarship

This article analyzes ongoing controversy over how to best label rBST-free milk. Recombinant bovine somatotropin is a genetically engineered drug administered by some farmers to their dairy herds to increase milk production. FDA first approved its use in 1994, despite great controversy. The FDA also issued labeling guidelines that allowed voluntary disclosure of rBST-free milk, so long as it carried the disclaimer that no difference could be detected between milk produced with rBST and rBST-free. The controversy continues today as consumers express a preference for rBST-free milk and many rBST-free producers label their milk this way. "Conventional" milk (with rBST ...


Assessment Of Calcium, Milk, And Non-Milk Beverage Intake Of Multiethnic Youth Aged 10 To 18 Years, J. Keith Jensen May 2004

Assessment Of Calcium, Milk, And Non-Milk Beverage Intake Of Multiethnic Youth Aged 10 To 18 Years, J. Keith Jensen

All Graduate Theses and Dissertations

Achieving and maintaining maximal peak bone mass is critical to the prevention of osteoporosis. Adequate calcium intake during youth is a major aspect of proper bone mass development. Because of the importance of calcium, a food frequency questionnaire (FFQ) that estimates calcium intake of 10- to 18-year-old Asian, Hispanic, and white youth living in the western United States was developed. This new FFQ was shown to accurately and reliably estimate calcium intake of these youth. Accuracy among Hispanics, however, was low and requires further evaluation. A second study examined intake of calcium, milk, and non-milk beverages of Hispanic and non-Hispanic ...


Quality At Time Of Purchase Of Dried Milk Products Commercially Packaged In Reduced Oxygen Atmosphere, Michelle A. Lloyd, J. Zou, H. Farnsworth, Oscar A. Pike Apr 2004

Quality At Time Of Purchase Of Dried Milk Products Commercially Packaged In Reduced Oxygen Atmosphere, Michelle A. Lloyd, J. Zou, H. Farnsworth, Oscar A. Pike

Faculty Publications

Nonfat dry milk (NDM) and powdered whey beverages are available at the retail level, packaged in No. 10 cans in a reduced oxygen atmosphere to prolong shelf life. The objective of this research was to determine the sensory and nutritional quality of these dried milk products at the time of purchase. In the 10 brands tested, wide variation existed in headspace oxygen, can seam quality, sensory quality, and vitamin A (with 6 of 10 brands entirely lacking the vitamin). Manufacturers of dried milk products packaged in cans for long-term storage need to give careful attention to can seam quality, product ...


Quality Of Hermetically Packaged Nonfat Dry Milk In Long-Term Storage, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike Jul 2003

Quality Of Hermetically Packaged Nonfat Dry Milk In Long-Term Storage, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike

Faculty Publications

Over the past few decades, nonfat dry milk (NFDM) has been retail-packaged for long-term storage in No. 10 cans under reduced oxygen concentrations for use in emergency situations. Little information is available concerning the quality of NFDM held in such conditions for prolonged storage periods. The objective of this research was to evaluate the quality attributes of NFDM in hermetically sealed cans with reduced oxygen levels held in long-term storage. Twenty samples of regular and instant NFDM (representing 9 brands) stored up to 29 years at ambient conditions were obtained from 14 sources. Samples were evaluated for headspace oxygen, can ...


Quality Attributes Of Dried Milk Products Packaged For Long-Term Storage, Michelle A. Lloyd, J. Zou, H. Farnsworth, Oscar A. Pike Jun 2002

Quality Attributes Of Dried Milk Products Packaged For Long-Term Storage, Michelle A. Lloyd, J. Zou, H. Farnsworth, Oscar A. Pike

Faculty Publications

There is a market for dehydrated foods, such as nonfat dry milk (NFDM), that are packaged for long-term storage in case of natural disasters or other emergencies. To maintain quality and optimize shelf-life, NFDM must be properly processed from good quality milk, well-packaged (minimizing moisture, light and oxygen), and stored appropriately. Research is needed to determine the variation in quality that exists in dried milk products intended for retail sale. The objective of this research was to evaluate and compare the quality of several types of dried milk products packaged for long-term storage. Ten brands of dried milk products (5 ...