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Whole Milk Powder (whole + milk_powder)

Distribution by Scientific Domains

Chemistry	80%

Selected Abstracts

Flavor Variability and Flavor Stability of U.S.-Produced Whole Milk Powder

JOURNAL OF FOOD SCIENCE, Issue 7 2009
M.A. Lloyd
ABSTRACT:, Flavor variability and stability of U.S.-produced whole milk powder (WMP) are important parameters for maximizing quality and global competitiveness of this commodity. This study characterized flavor and flavor stability of domestic WMP. Freshly produced (<1 mo) WMP was collected from 4 U.S. production facilities 5 times over a 1 y period. Each sample was analyzed initially and every 2 mo for sensory profile, volatiles, color, water activity, and moisture through 12 mo storage. Selected volatiles were quantified using solid phase microextraction (SPME) with gas chromatography/mass-spectrometry: dimethyl sulfide, 2-methylbutanal, 3-methylbutanal, hexanal, 2-heptanone, heptanal, 1-octen-3-ol, octanal, 3-octen-2-one, and nonanal. Multiple linear regression with backwards elimination was applied to generate equations to predict grassy and painty flavors based on selected volatiles. All WMP were between 2% and 3% moisture and 0.11 and 0.25 water activity initially. WMP varied in initial flavor profiles with varying levels of cooked, milk fat, and sweet aromatic flavors. During storage, grassy and painty flavors developed while sweet aromatic flavor intensities decreased (P,< 0.05). Painty and grassy flavors were confirmed by increased levels (P,< 0.05) of lipid oxidation products such as hexanal, heptanal, and octanal. Hexanal, 2-heptanone, 1-octen-3-ol, and nonanal concentrations were best predictors of grassy flavor (R2= 0.38,,P,< 0.0001) while hexanal, 2-methylbutanal, 3-methylbutanal, octanal, and 3-octen-2-one concentrations were best predictors of painty flavor (R2= 0.61,,P,< 0.0001). These results provide baseline information to determine specific factors that can be controlled to optimize U.S. WMP flavor and flavor stability. [source]

GRINDING SPRAY-DRIED MILK POWDER NEAR the GLASS TRANSITION TEMPERATURE

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2003
GREGORY R. ZIEGLER
ABSTRACT The fine grinding of chocolate is typically accomplished on five-roll mills. Chocolate manufacturers consider milk powder, a component of milk chocolate, difficult to grind. Spray-dried milk powders comprise a glassy lactose matrix in which fat globules, air vacuoles and protein are entrapped. the glassy-rubbery transition in commercial milk powders usually lies between 60,70C, depending on the moisture content. A mixture of 60% wt/wt commercial whole milk powder, Tg, 60C, and 40% wt/wt cocoa butter was ground in a three-roll refiner at temperatures of 40, 50, 60, 70 and 75C. Below Tg the particles exhibited brittle fracture, while above Tg plastic deformation was evident and particles became highly asymmetric. the amount of fat liberated from the lactose matrix, so-called free fat, particle density, and mean particle size increased with grinding temperature. However, the Casson yield value and plastic viscosity of finished "white chocolate" coatings, manufactured to a constant free fat content, increased with grinding temperature, suggesting an influence of particle shape on flow behavior. [source]

Flavor Variability and Flavor Stability of U.S.-Produced Whole Milk Powder

Stabilised cocosoy beverage: physicochemical and sensory properties

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2006
Horsfall D Mepba
Abstract Beverages formulated from extracts of blanched coconut meat and germinated soybean were compared for their proximate composition to achieve the recommendations for vegetable milks. The stability of cocosoy beverage treated with varying levels (0.2,1.0%, v/v) of a 20% gum acacia solution was determined visually and objectively after 5 days of quiescent refrigerated storage. Cocosoy beverage (50:50, v/v coconut milk to soy milk) had 3.51% protein, 3.53% fat and 5.17% carbohydrate. Similarly, it contained 13.0, 5.2, 14.7, 18.7, 0.5 and 0.3 g kg,1 K, Na, Ca, Mg, Fe and P, respectively. Compared with whole coconut milk and reconstituted whole milk powder, cocosoy beverage had significantly higher total solid contents and viscosity but lower pH and buffer index. A total solids top to bottom (T/B) ratio and protein (T/B ratio) of 0.97 and 1.0, respectively, corresponding to a separation index of 1.0, was obtained in cocosoy beverage stabilised with 1.0% gum acacia. Cocosoy beverage stabilised with 1.0% (v/v) gum acacia was rated significantly higher for all the tested sensory attributes. Cocosoy beverage, similar to whole coconut milk, had high contents of glucose and sucrose, a moderate content of fructose, low content of raffinose and no trace of stachyose. Copyright © 2006 Society of Chemical Industry [source]

A comparative analysis of acceptance by Japanese females and price of goat milk from different sources

ANIMAL SCIENCE JOURNAL, Issue 2 2010
Takeyuki OZAWA
ABSTRACT A sensory survey was carried out using 4 different types of whole goat milk among middle-class females to investigate consumer acceptability of goat milk and whether there is an opportunity to expand the sale of goat milk products in Japan. Four different types of whole milk powder (domestic concentrate-fed, domestic pasture-fed, USA commercially canned, and New Zealand commercially canned) were used. Fresh cow milk was served as a control. Thirty-one housewives evaluated the 5 liquid milk samples for smell, taste and overall characteristics on a scale of 1 (low) to 3 (high). Chi-square analyses were carried out to detect significant differences between the milk types in each category. The goat milk from the USA was the most preferred goat milk with respect to smell and overall evaluation. Domestic pasture-fed milk received the lowest grade in the evaluation for its ,grassy and goaty' smell. This result shows us that pasture intake affects the taste and smell of powdered milk which gives the lowest evaluation by the participants. If Japanese goat milk producers want to be successful in the domestic goat milk market and compete against goat milk products from other countries, they should improve production methods and flavor of their products. [source]