Goat milk powder supplemented with branched-chain fatty acid: influence on quality and microstructure.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12379
Abstract: BACKGROUND Branched-chain fatty acid (BCFA) is effective in preventing and helping to treat neonatal necrotizing enterocolitis. It is essential to supplement goat-milk powder for formula-fed preterm infants with BCFA. In this study, the quality and… read more here.
Keywords: goat milk; milk powder; milk; quality ... See more keywords
Duplex Detection of Antibiotics in Milk Powder Using Lateral-Flow Assay Based on Surface-Enhanced Raman Spectroscopy
Sign Up to like & getrecommendations! Published in 2020 at "Food Analytical Methods"
DOI: 10.1007/s12161-020-01870-9
Abstract: Nowadays, the overuse of antibiotics in cow breeding is a common issue worldwide. Real-time monitoring is critical for antibiotic control of dairy products. Herein, we report a rapid detection method for the duplex detection of… read more here.
Keywords: duplex detection; detection; powder using; using lateral ... See more keywords
Process and utility systems integration and optimisation for ultra-low energy milk powder production
Sign Up to like & getrecommendations! Published in 2017 at "Energy"
DOI: 10.1016/j.energy.2017.04.142
Abstract: This study applies a Total Site Heat Integration approach in conjunction with a detailed process and utility model, to develop an innovative ultra-low energy milk powder plant design. The basis for the analysis is a… read more here.
Keywords: milk; milk powder; process utility; energy ... See more keywords
An investigation of the relative impact of process and shape factor variables on milk powder quality
Sign Up to like & getrecommendations! Published in 2021 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2020.12.010
Abstract: Abstract Efficient production of milk powder with good quality that can pass strict functional tests is of primary concern for most milk processing plants, making the online prediction of production quality a popular research topic… read more here.
Keywords: milk; shape factor; factor variables; process ... See more keywords
Detection of adulteration of goat milk powder with bovine milk powder by front-face and time resolved fluorescence
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2017.06.008
Abstract: Abstract The increasing importance of goat milk renews the need to examine the authenticity of goat milk powder and to identify frauds with cow milk powder. The use of front-face and time-resolved fluorescence techniques to… read more here.
Keywords: milk; front face; fluorescence; goat milk ... See more keywords
Detecting fraudulent additions in skimmed milk powder using a portable, hyphenated, optical multi-sensor approach in combination with one-class classification
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2020.107744
Abstract: Abstract The detection of fraudulent additions to milk powder is an ongoing research subject for governmental agencies, industry and academia. Current developments steer towards the application of so-called fingerprint approaches, describing authentic, reference samples with… read more here.
Keywords: milk; classification; class; skimmed milk ... See more keywords
Rapid and easy quantitative identification of Cronobacter spp. in infant formula milk powder by isothermal strand-exchange-amplification based molecular capturing lateral flow strip
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108048
Abstract: Abstract Food-borne pathogen detection is of great significance for guaranteeing food safety and human health. Herein, we have developed a new detection method for rapid and easy quantitative identification of Cronobacter spp. in infant formula… read more here.
Keywords: cronobacter spp; infant formula; formula milk; milk powder ... See more keywords
Photometric extinction measurements to study dissolution kinetic of skim milk powder
Sign Up to like & getrecommendations! Published in 2021 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2021.105210
Abstract: Abstract To study dissolution kinetic of spray dried skim milk powder (SMP), the change in light extinction was measured during dissolution of twenty-six commercial SMPs with different processing histories. SMP dissolution could be divided into… read more here.
Keywords: dissolution kinetic; extinction; skim milk; study dissolution ... See more keywords
Metabolomics profiling during biofilm development of Bacillus licheniformis isolated from milk powder.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2020.108939
Abstract: Bacillus licheniformis is a major source of microbial contamination to dairy industry, and biofilm formation by this spoilage bacterium aggravates the safety issues. Especially for milk powder manufactures, the evaporation process at temperatures between 50 °C… read more here.
Keywords: biofilm development; metabolism; bacillus licheniformis; biofilm ... See more keywords
The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2021.100349
Abstract: Abstract Yogurt is one of the most popular and consumed foods worldwide, being widely used in gastronomy. This work aimed to evaluate how the addition of skim milk powder (SMP) and dairy cream (DC) can… read more here.
Keywords: skim milk; milk powder; addition; gastronomy ... See more keywords
Liberation of fat from milk powder particles during chocolate processing through moisture-induced lactose crystallisation
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109343
Abstract: Abstract The amount of fat in the continuous phase significantly affects chocolate mass viscosity and is therefore important for processing steps where viscosity plays a prominent role, for example moulding. The aim of the present… read more here.
Keywords: milk; liberation fat; treatment; powder particles ... See more keywords