Note: The effect of silo milk composition parameters on heat stability of whole milk powder

Food Science and Technology International

Volumn 10, Issue 6, 2004, Pages 415-420

  Negri, L M ^a   Chavez, M S ^a   Taverna, M A ^a   Cuatrin, A L ^a   Rubiolo, A C ^b  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA   (Argentina)

^b Inst Desarollo Tecn Indust Q   (Argentina)

Author keywords

Heat stability; Silo raw milk; Whole milk powder

Indexed keywords

COAGULATION; DEHYDRATION; ENZYMES; HEAT EXCHANGERS; HEAT TRANSFER; HEAT TREATMENT; MICROORGANISMS; STATISTICAL METHODS; STERILIZATION (CLEANING); THERMODYNAMIC STABILITY;

HEAT COAGULATION TIME (HCT); HEAT STABILITY; SILO RAW MILK (SRM); WHOLE MILK POWDER (WMP);

DAIRY PRODUCTS;

SILO;

EID: 12144282786     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204049387     Document Type: Article

References (33)

1. Auldist M.J., Coats S.T., Sutherland B.J., Clarke P.T., McDowell G.H. and Rogers G.L. (1996). Effect of somatic cell count and state of lactation on the quality of full cream milk powder. The Australian Journal of Dairy Technology 51: 94-98.
2. Bradley R.L., Arnold E., Barbano D.M., Semerad R.G., Smith D.E. and Vines B.K. (1992). Chemical and physical methods. In: Marshall R. (ed.), Standard Methods for the Examination of Dairy Products. Washington, DC: American Public Health Association, pp. 433-531.
3. Chavez M.S., Negri L.M., Taverna M.A. and Cuatrín A. (2004). Bovine milk composition parameters affecting the ethanol stability. Journal of Dairy Research 71: 201-206.
4. Davies D.T. and White J.C.D. (1966). The stability of milk protein to heat. Journal of Dairy Research 33: 67-71.
5. Fox P.F. and Morrissey P.A. (1977). Review of the progress of Dairy Science: the heat stability of milk. Journal of Dairy Research 44: 627-646.
6. Geerts J.P., Bekhof J.J. and Scherjon J.W. (1983). Determination of calcium ion activities in milk with an ionselective electrode. A linear relationship between the logarithm of time and the recovery of the calcium ion activity after heat treatment. Netherlands Milk Dairy Journal 37: 197-211.
7. Godden S.M., Lissemore K.D., Kelton D.F., Leslie K.E., Walton J.S. and Lumsden J.H. (2001). Factors associated with urea concentrations in Ontario dairy cows. Journal of Dairy Science 84: 107-114.
8. Hardy E.E., Sweetsur A.W.M., West I.G. and Muir D.D. (1985). Heat stability of concentrated milk: enhancement of initial heat stability by incorporation of food grade lecithin. Journal of Food Technology 20: 97-105.
9. Heldman D.R. (1974). Predicting the relationships between unfrozen water fraction and temperature during freezing point depression. Transactions of American Society of Agricultural Engineers 17: 63-66.
10. Hermier H. and Cerf J. (1983). Le lait matière première de l'industrie laitière. París: CEPIL-INRA, pp. 309-314.
11. Holt C., Muir D. and Sweetsur A. (1978). Seasonal changes in the stability of milk from creamery silos in south-west Scotland. Journal of Dairy Research 45: 183-190.
12. Home D.S. and Muir D.D. (1990). Alcohol and heat stability of milk protein. Journal Dairy Science 73: 3613-3626.
13. Instituto Argentine de Racionalización de Materiales (1976). Leche y productos lácteos. Método para la determinación de acidez. Standad no. 14 005. Buenos Aires, Argentine: IRAM.
14. International Dairy Federation (1964). Milk. Determination of Non-Caseinic Nitrogen Content. Brussels: IDF.
15. International Dairy Federation (1987). Determination of Total Phosphorus Content. Photometric Method. Standard no. 33C. Brussels: IDF.
16. International Dairy Federation (1991a). Milk and Milk Products. Enumeration of Microorganisms. Colony Count Technique at 30°C. Standard no. 100B. Brussels: IDF.
17. International Dairy Federation (1991b). Milk. Enumeration of Psychrotrophic Microorganisms (Colony Count Technique at 6.5°C). Standard no. 101. Brussels: IDF.
18. International Dairy Federation (1993). Milk. Determination of Nitrogen Content. Standard no. 20B. Brussels: IDF.
19. International Dairy Federation (1995). Milk. Enumeration of Somatic Cells by Fluoro-Opto-Electronic Principle. Standard no. 148A. Brussels: IDF.
20. International Dairy Federation (1996). Whole Milk. Determination of Milk Fat, Protein and Lactose Content. Guide for the Operation of Mid-infra-red Instrument. Standard no. 141B. Brussels: IDF.
21. Mitchell G.E., Rogers S.A., Houlihan D.B. and Tucker V.C. (1986). The relationship between somatic cell count, composition and manufacturing properties of bulk milk. The Australian Journal of Dairy Technology 41: 9-12.
22. Muir D.D. and Sweetsur W.M. (1976). The influence of naturally occurring levels of urea on the heat stability of bulk milk. Journal of Dairy Research 43: 495-499.
23. Negri L., Chavez M., Taverna M., Cuatrín A. and Rubiolo A. (2003). Determinación de las variables que afectan la estabilidad térmica de la leche utilizando un método capilar para evaluar el tiempo de coagulación por calor. Revista Argentina de Lactología 22: 33-44.
24. Newstead D.F., Sanderson W.B. and Baucke A.G. (1975). The effects of heat treatment and pH on heat stability of recombined evaporated milk. New Zealand Journal of Dairy Science and Technology 10: 113-118.
25. Perkin-Elmer (1982). Procedures for milk determinations of Ca, Mg, K, Na and Cu. User's guide. Perkin-Elmer, FP 12.
26. Rose D. (1963). Heat stability of bovine milk: a review. Dairy Science Abstracts 25: 45-52.
27. SAS (1989). SAS/STAT® User's Guide: Statistic, v. 6, 4th edn. Vol.1, Cary NC: SAS Institute Inc., pp. 943.
28. Shilton N., Johnson A. and Lewis M.J. (1992). An investigation of a possible relationship between the ethanol stability of milk and the fouling of milk in an ultra high temperature process. Journal of Society of Dairy Technology 45: 9-10.
29. Singh H. and Creamer L.K. (1992). Heat stability of milk. In: Fox P.F. (ed.), Advanced Dairy Chemistry. 1. Proteins. London: Elsevier Applied Science, pp. 621-656.
30. Singh H. and Newstead D.F. (1992). Aspects of proteins in milk powder manufacture. In: Fox P.F. (ed.), Advanced Dairy Chemistry. 1. Proteins. London: Elsevier Applied Science, pp. 735-765.
31. Taverna M.A., Calvinho L.F., Canavesio V.R., Negri L.M., Paéz R.B., Charlón V. and Cuatrin A.L. (2001a). Caracterización de la calidad higiénico-sanitaria de la leche producida en la Cuenca Lechera Central de la Argentina. Revista Argentina de Producción Animal 21: 270.
32. Taverna M.A., Charlón V., Cuatrin A.L., Gaggiotti M.C., Páez R.B. and Chavez M.S. (2001b). Composición química de la leche producida en la Cuenca Lechera Central de la Argentina. Revista Argentina de Production Animal 21: 271.
33. USDA (2003). Dairy production and Trade Developments. http://www.fas.usda.gov/info/circular/2003/03-07 dairy/toc.htm (accessed 16 September 2004).