Analytical Methods for Food and Dairy Powders

Analytical Methods for Food and Dairy Powders

Volumn , Issue , 2012, Pages

  Schuck, Pierre ^a,b   Dolivet, Anne ^a,b   Jeantet, Romain ^a,b  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84879747477     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118307397     Document Type: Book

References (123)

1. American Dairy Products Institute 1990. Standards for Grades of Dry Milk Including Methods of Analysis. American Dairy Products Institute, Chicago.
2. Baldwin, A.J., Baucke, A.G. and Sanderson, W.B. 1980. The effect of concentrate viscosity on the properties of spray dried skimmed milk powder. New Zealand Journal of Dairy Science and Technology, 15: 289-297.
3. Bhargava, A. and Jelen, P. 1996. Lactose solubility and crystal growth as affected by mineral impurities. Journal of Food Science, 61: 180-184.
4. Bimbenet, J.J. and Loncin, M. 1995. Bases du Génie des Procédés Alimentaires. Masson Editions, Paris.
5. Bimbenet, J.J., Duquenoy, A. and Trystral, G. 2002a. Génie des Procédés Alimentaires. Des Bases aux Applications. Dunod, Paris.
6. Bimbenet, J.J., Schuck, P., Roignant, M., Brulé, G. and Méjean, S. 2002b. Heat balance of a multistage spray-dryer: principles and example of application. Lait, 82: 541-551.
7. Brunauer, S., Emmett, P.H. and Teller, E. 1938. Adsorption of gases in multimolecular layers. Journal of the American Chemical Society, 60: 309-319.
8. Carić M. 2003. Types and manufacture. In Encyclopedia of Dairy Sciences, H. Roginsky (ed.). Academic Press, London, pp. 1869-1874.
9. Carr, R.L. Jr. 1965. Evaluating flow properties of solids. Chemical Engineering, 72: 163-168.
10. Efstathiou, T., Feuardent, C., Méjean, S. and Schuck, P. 2002. The use of carbonyl analysis to follow the main reactions involved in the process of deterioration of dehydrated dairy products: prediction of most favourable degree of dehydration. Lait, 82: 423-439.
11. Genin, N. and René, F. 1995. Analyse du rôle de la transition vitreuse dans les procédés de conservation agro-alimentaires. Journal of Food Engineering, 26: 391-408.
12. Hardy, J., Scher, J. and Banon, S. 2002. Water activity and hydration of dairy powders. Lait, 82: 441-452.
13. Haugaard Sørensen, I., Krag, J., Pisecky, J. and Westergaard, V. 1978. Méthodes d'Analyses des Produits Laitiers Déshydratés. Niro A/S, Copenhagen.
14. Jeantet, R., Croguennec, T., Mahaut, M., Schuck, P. and Brulé, G. 2008a. Les Produits Laitiers. Technique et Documentation-Lavoisier, Paris.
15. Jeantet, R., Ducept, F., Dolivet, A., Méjean, S. and Schuck, P. 2008b. Residence time distribution: a tool to improve spray-drying control. Dairy Science and Technology, 88: 31-43.
16. Jouppila, K. and Roos, Y.H. 1994. Glass transition and crystallization in milk powders. Journal of Dairy Science, 77: 2907-2915.
17. Kessler, H.G. 1986. Energy aspects of food preconcentration. In: Concentration and Drying of Foods, D. MacCarthy (ed.). Elsevier, London, pp. 147-163.
18. Le Meste, M. and Simatos, D. 1990. La transition vitreuse: indices en technologie alimentaire. Industries Alimentaires Agricoles, 107: 5-11.
19. Masters, K. 2002. Spray Drying in Practice. SprayDryConsult International ApS, Charlottenlund.
20. Pisecky, J. 1980. Bulk density of milk powders. Australian Journal of Dairy Technology, 35: 106-111.
21. Pisecky, J. 1981. Technology of skimmed milk drying. Journal of the Society of Dairy Technology, 34: 57-62.
22. Pisecky, J. 1986. Standards, specifications and test methods for dry milk products. In Concentration and Drying of Food, D. MacCarthy, (ed.). London, Elsevier, pp. 203-220.
23. Pisecky, J. 1997. Handbook of Milk Powder Manufacture. Niro A/S, Copenhagen.
24. Refstrup, E. 2003. Drying of milk. In Encyclopedia of Dairy Sciences, H. Roginsky (ed.). Academic Press, London, pp. 860-871.
25. Roos, Y. 1997. Water in milk product. In Advanced Dairy Chemistry. Volume 3. Lactose, Water, Salts and Vitamins, P.F. Fox (ed.). Chapman & Hall, London, pp. 303-346.
26. Roos, Y. 2002. Importance of glass transition and water activity to spray drying and stability of dairy powders. Le Lait, 82: 475-484.
27. Roos, Y. and Karel, M. 1991a. Phase transitions of amorphous sucrose and frozen sucrose solutions. Journal of Food Science, 56: 266-267.
28. Roos, Y. and Karel, M. 1991b. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrates solutions. Journal of Food Science, 56: 1676-1681.
29. Schuck, P., Piot, M., Méjean, S., Fauquant, J., Brulé, G. and Maubois, J.-L. 1994. Déshydratation des laits enrichis en caséine micellaire par microfiltration; comparaison des propriétés des poudres obtenues avec celles d'une poudre de lait ultra-propre. Lait, 74: 47-63.
30. Schuck, P., Méjean, S., Dolivet, A., Jeantet, R. and Bhandari, B. 2007. Keeping quality of dairy ingredients. Lait, 87: 481-488.
31. Van den Berg, C. and Bruin, S. 1981. Water activity and its estimation in food systems. In Water Relationships in Foods, L.B. Rockland, G.F. Stewart (eds). Plenum Press, New York, pp. 21-28.
32. Westergaard, V. 2003. Dryer design. In Encyclopedia of Dairy Sciences, H. Roginsky (ed.). Academic Press, London, pp. 871-889.
33. Westergaard, V. 2004. Milk Powder Technology. Evaporation and Spray Drying. Niro A/S, Copenhagen.
34. AFNOR 1978. NormeNFV04-348. Lait Sec -Détermination de la Teneur en Eau-Méthode par Etuvage. Association Française de Normalisation, Paris.
35. FIL-IDF, Norme internationale 26A 1993. Lait et Créme en Poudre -Détermination de la Teneur Eau. Fédération Internationale de Laiterie, Brussels.
36. Schuck, P. and Dolivet, A. 2002. Lactose crystallization: determination of alphalactose monohydrate in spray-dried dairy products. Le Lait, 8: 413-421.
37. AFNOR, 1971. Norme NF V 04-211. Lait-Détermination de la Teneur en Azote-Méthode de Kjeldahl. Association Française de Normalisation, Paris.
38. Alais, C. 1984. Sciences du Lait. Principes des techniques laitiéres, 4th edn. SEPAIC, Paris.
39. Aschaffenburg, R. and Drewry, J. 1959. New procedure for the routine determination of the various non casein proteins of milk. Proceedings of the XV International Dairy Congress, London, England, 3: pp. 1631-1637.
40. Farrell, H.M. Jr, Jimenes-Flores, R., Bleck, G.T., Brown, E.M., Butler, J.E., Creamer, L.K., Hicks, C.L., Hollar, C.M., Ng-Kwai-Hang, K.F. and Swaisgood, H.E. 2004. Nomenclature of the proteins of cow's milk-sixth revision. Journal of Dairy Science, 87: 1641-1674.
41. FIL-IDF, Norme internationale 135A 1988. Lait et Produits Laitiers-Caractéristiques de Fidélité des Méthodes Analytiques-Schéma de Conduite d'une Etude Collaborative. Fédération Internationale de Laiterie, Brussels.
42. FIL-IDF, Norme internationale 20B 1993. Lait-Détermination de la Teneur en Azote. Fédération Internationale de Laiterie, Brussels.
43. Finot, P.A. 1997. Effects of processing and storage on the nutritional value of food proteins. In Food Proteins and Their Applications, S. Damodaran and A. Paraf (eds). M. Dekker, New York, pp. 551-577.
44. Grappin, R. and Ribadeau-Dumas, B. 1992. Analytical methods for milk proteins. In Advanced Dairy Chemistry: Vol. 1: Proteins, P.F. Fox (ed.). Elsevier, New York, pp. 1-62.
45. Hammarsten and Sebelien (1892) cited by Grappin, R. and Ribadeau-Dumas, B. 1992. Analytical methods for milk proteins. In Advanced Dairy Chemistry: Vol. 1: Proteins, P.F. Fox (ed.). Elsevier, New York, pp. 1-62.
46. Jones, D.B., 1931. Factors for Converting Percentage of Nitrogen in Foods and Feeds in Percentage Protein. USDA Circ. 113.
47. Karman, A.H. and van Boekel, M.A.J.S. 1986. Evaluation of the Kjeldahl factor for conversion of the nitrogen content of milk and milk products to protein content. Netherlands Milk and Dairy Journal, 40: 315-336.
48. Kjeldahl, J. 1883. En ny Methode til Kvaelstofvestemmelse i organiske Stoffer. Zeitschrift fur Analytische Chemie, 22: 366-382.
49. Mori, T., Utsumi, S., Inaba, H., Kitamura, K. and Harada, K. 1981. Differences in subunit composition of glycinin among soybean cultivars. Journal of Agricultural and Food Chemistry, 29: 20-23.
50. Mossé, J. 1990. Nitrogen to protein conversion factor for ten cereals and six legumes and oil seeds. A reappraisal for its definition and determination. Variation according to species and to seed protein content. Journal of Agricultural and Food Chemistry, 38, 18-24.
51. Osborne, T.B. and Campbell, G.F. 1898. Proteins of the soyabean. Journal of the American Chemical Society, 20: 419-428.
52. Rowland, S.J. 1938. The determination of nitrogen distribution in milk. Journal of Dairy Research, 9: 42-46.
53. Schuck, P., Piot, M., Méjean, S., Fauquant, J., Brulé, G. and Maubois, J.L. 1994. Déshydratation des laits enrichis en caséine micellaire par microfiltration; comparaison des propriétés des poudres obtenues avec celles d'une poudre de lait ultra-propre. Lait, 74: 47-63.
54. Sikand, V., Tong, P.S. and Walker, J. 2008. Impact of protein standardization of milk powder with lactose or permeate on whey protein nitrogen index and heat classification. Dairy Science and Technology, 88: 105-120.
55. Smiley, W.G. and Smith, A.K. 1946. Preparation and nitrogen content of soybean protein. Cereal Chemistry, 23: 288-296.
56. Smith, A.K. and Circle, S.J. 1972. Chemical composition of the seed. In Soybeans: Chemistry and Technology. Avi Publishing Co., Westport, pp. 61-92.
57. Sosulski, F.W. and Imafidon, G.I. 1990. Amino acid composition and nitrogen to protein conversion factors for animal and plant foods. Journal of Agricultural and Food Chemistry, 38: 1351-1356.
58. Tkachuk, R. 1969. Nitrogen to conversion factor for cereals and oilseed meals. Cereal Chemistry, 46: 419-423.
59. Utsumi, S. 1992. Plant food protein engineering. In Advances in Food and Nutrition Research, 36, J.E. Kinsella (ed.). Academic Press, San Diego, pp. 89-206.
60. Utsumi, S., Matsumura, Y. and Mori, T. 1997. Structure-function relationships of soy proteins. In Food Proteins and Their Applications, S. Damodaran and A. Paraf (eds). M. Dekker, New York, pp. 257-291.
61. van Boekel, M.A.J.S. and Ribadeau-Dumas, B. 1987. Addendum to the evaluation of the Kjeldahl factor for conversion of the nitrogen content of milk and milk products to protein content. Netherlands Milk and Dairy Journal, 41: 281-284.
62. AFNOR 1978. Norme NF V 04-348. Lait Sec-Détermination de la Teneur en Eau -Méthode par Etuvage. Association Française de Normalisation, Paris.
63. FIL-IDF, Norme internationale 26A 1993. Lait et Créme en Poudre-Détermination de la Teneur Eau. Fédération Internationale de Laiterie, Brussels.
64. Schuck, P. and Dolivet, A. 2002. Lactose crystallization: determination of alphalactose monohydrate in spray-dried dairy products. Le Lait, 8: 413-421.
65. AFNOR 1990. Norme NF V 04-210. Lait-Détermination de la Teneur en Matiére Grasse-Méthode Acido-Butyrométrique. Association Française de Normalisation, Paris.
66. FIL-IDF, Norme internationale 152A 1997. Lait et Produits Laitiers-Détermination de la Teneur en Matiére Grasse-Guide de Directives Générales Appliquées aux Méthodes Butyrométriques. Fédération Internationale de Laiterie, Brussels.
67. Vignolles, M.L., Jeantet, R., Lopez, C. and Schuck, P. 2007. Free fat, surface fat and dairy powder: interactions between process and product. A review. Le Lait, 87: 187-236.
68. Vignolles, M.L., Lopez, C., Madec, M.N., Ehrhardt, J.J.,Méjean, S., Schuck, P. and Jeantet, R. 2009a. Protein-lactose matrix affects fat encapsulation during the overall spray-drying process of dairy powders. Australian Dairy Journal, 64: 75-79.
69. Vignolles, M.L., Lopez, C., Ehrhardt, J.J., Lambert, J., Méjean, S., Jeantet, R. and Schuck, P. 2009b. Methods' combination is a key tool to elucidate the suprastructure, composition and properties of fat in fat-filled dairy powders. Journal of Food Engineering, 94: 154-162.
70. Vignolles, M.L., Lopez, C., Le Floch, C., Ehrhardt, J.J.,Méjean, S., Jeantet, R. and Schuck, P. 2010. Fat supramolecular structure in fat-filled dairy powders: a tool to adjust drying kinetics. Dairy Science and Technology, 90: 287-300.
71. Brulé, G. and Fauquant, J. 1981. Mineral balance in skimmed milk and milk retentate: effect of physicochemical characteristics of the aqueous phase. Journal of Dairy Research, 48: 91-97.
72. Brulé, G., Maubois, J.-L. and Fauquant, J. 1974. Etude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane. Lait, 54: 600-615.
73. Gaucheron, F. (ed.) 2004. Minéraux et Produits Laitiers. Tec & Doc, Lavoisier, Paris.
74. Le Graet, Y. and Brulé, G. 1982. Effet de la concentration par évaporation et du séchage sur les équilibres minéraux dans les laits et les rétentats. Lait, 62: 113-125.
75. Le Graet, Y. and Brulé, G. 1993. Les équilibres minéraux du lait: influence du pH et de la force ionique. Lait, 73: 51-60.
76. Haugaard Sørensen, I., Krag, J., Pisecky, J. and Westergaard, V. 1978. Méthodes d'Analyses des Produits Laitiers Déshydratés. Niro A/S, Copenhagen.
77. Pisecky, J. 1997. Handbook of Milk Powder Manufacture. Niro A/S, Copenhagen.
78. Westergaard, V. 2004. Milk Powder Technology: Evaporation and Spray-Drying. Niro A/S, Copenhagen.
79. Carr, R.L. Jr 1965. Evaluating flow properties of solids. Chemical Engineering, 72: 163-168.
80. Haugaard Sørensen, I., Krag, J., Pisecky, J. and Westergaard, V. 1978. Méthodes d'Analyses des Produits Laitiers Déshydratés. Niro A/S, Copenhagen.
81. Haugaard Sørensen, I., Krag, J., Pisecky, J. and Westergaard, V. 1978. Méthodes d'Analyses des Produits Laitiers Déshydratés. Niro A/S, Copenhagen.
82. Jeantet, R., Roignant, M., Brulé, G. and Delaplace, G. 2011. Génie des Procédés Appliqué á l'Industrie Laitiére, 2nd edition. Tec & Doc, Lavoisier, Paris.
83. Pisecky, J. 1997. Handbook of Milk Powder Manufacture. Niro A/S, Copenhagen.
84. Westergaard, V. 2004. Milk Powder Technology Evaporation and Spray Drying. Niro A/S, Copenhagen.
85. ADPI 1990. Standards for Grades of Dry Milks, Including Methods of Analysis. American Dairy Products Institute, Chicago, USA. Bulletin no. 916.
86. Haugaard Sørensen, I., Krag, J., Pisecky, J. and Westergaard, V. 1978. Méthodes d'Analyses des Produits Laitiers Déshydratés. Niro A/S, Copenhagen.
87. http://www.explain-me.com/
88. http://www.konicaminolta.eu/fr/instruments-de-mesure/produits/mesure-de-couleur/chromametres.html
89. http://www2.konicaminolta.eu/eu/Measuring/pcc/
90. Hunter, R.S. 1942. Photoelectric tristimulus colorimetry with three filters. Journal of the Optical Society of America, 32: 509-538.
91. Westergaard, V. 2004. Milk Powder Technology Evaporation and Spray-Drying. A/S Niro, Copenhagen.
92. AFNOR 2005. ISO21807 -NFV08-038. Microbiologie des Aliments. Détermination de l'Activité de l'Eau. Association Française de Normalisation, Paris.
93. Bimbenet, J.J., Duquenoy, A. and Trystral, G. 2002. Génie des Procédés Alimentaires. Des Bases aux Applications. Dunod, Paris.
94. Efstathiou, T., Feuardent, C., Méjean, S. and Schuck, P. 2002. The use of carbonyl analysis to follow the main reactions involved in the process of deterioration of the dehydrated dairy products: prediction of the most favourable degree of dehydration. Le Lait, 82: 423-440.
95. Haugaard Sørensen, I., Krag, J., Pisecky, J. and Westergaard, V. 1978. Méthodes d'Analyses des Produits Laitiers Déshydratés. Niro A/S, Copenhagen.
96. Jeantet, R., Croguennec, T., Schuck, P. and Brulé, G. 2006. L'eau. In Sciences des Aliments. 1: Stabilisation Biologique et Physico-chimique. R. Jeantet, T. Croguennec, P. Schuck and G. Brulé (eds). Tec & Doc, Lavoisier, Paris, pp. 13-32.
97. Labuza, T.P. 1968. Sorption phenomena in foods. Food Technology, 22: 15-24.
98. Pisecky, J. 1997. Handbook of Milk Powder Manufacture. Niro A/S, Copenhagen.
99. Schuck, P. and Dolivet, A. 2002. Lactose crystallization: determination of a-lactose monohydrate in spray dried dairy products. Lait, 82: 401-414.
100. Schuck, P., Dolivet, A. and Mejean, S. 2004. Lactose crystallization and hygroscopicity. Advances in fractionation and separation: processes for novel dairy applications. Bulletin of the IDF, 389: 10-15.
101. Schuck, P., Blanchard, E., Dolivet, A.,Méjean, S., Onillon, E. and Jeantet, R. 2005. Water activity and glass transition in dairy ingredients. Le Lait, 85: 295-304.
102. Schuck, P., Méjean, S., Dolivet, A., Jeantet, R. and Bhandari, B. 2007. Keeping quality of dairy ingredients. Le Lait, 87: 481-488.
103. Vuataz, G. 1988. Preservation of skimmed milk powders: role of water activity and temperature in lactose crystallization and lysine loss. In Food Preservation by Moisture Control, C.C. Seow (ed.). Elsevier Applied Science, London, pp. 73-101.
104. Vuataz, G. 2002. The phase diagram of milk: a new tool for optimising the drying process. Le Lait, 82: 485-500.
105. Westergaard, V. 2004. Milk Powder Technology: Evaporation And Spray Drying. Niro A/S, Copenhagen.
106. Genin, N. and René, F. 1995. Analyse du rôle de la transition vitreuse dans les procédés de conservation agro-alimentaires. Journal of Food Engineering, 26: 391-408.
107. Hogan, S.A., Famelart, M.H., O'Callaghan, D.J. and Schuck, P. 2010. A novel technique for determining glass-rubber transition in dairy powders. Journal of Food Engineering, 99: 76-82.
108. Jeantet, R., Croguennec, T., Schuck, P. and Brulé, G. 2006. L'eau. In Sciences des Aliments. 1: Stabilisation Biologique et Physico-chimique, R. Jeantet, T. Croguennec, P. Schuck and G. Brulé (eds). Tec & Doc, Lavoisier, Paris, pp. 13-32.
109. Schuck, P., Blanchard, E., Dolivet, A.,Méjean, S., Onillon, E. and Jeantet, R. 2005. Water activity and glass transition in dairy ingredients. Le Lait, 85: 295-304.
110. Schuck, P., Méjean, S., Dolivet, A., Jeantet, R. and Bhandari, B. 2007. Keeping quality of dairy ingredients. Le Lait, 87: 481-488.
111. ADPI 1990. Standards for Grades of Dry Milks, Including Methods of Analysis. Bulletin no. 916. American Dairy Products Institute, Chicago.
112. Davenel, A., Schuck, P. and Marchal, P. 1997. A NMR relaxometry method for determining the reconstitutability and water holding capacity of protein rich milk powders. Milchwissenschaft, 52: 35-39.
113. FIL-IDF 1988. Lait Sec et Produits Laitiers Sec-Détermination de l'Indice d'Insolubilité. Norme 129 A, Fédération Internationale de Laiterie, Brussels.
114. Freudig, B., Hogekamp, S. and Schubert, H. 1999. Dispersion of powders in liquids in a stirred vessel. Chemical Engineering Processing, 38: 525-532.
115. Gaiani, C., Scher, J., Schuck, P., Hardy, J., Desobry, S. and Banon, S. 2006. The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach. International Dairy Journal, 16: 1427-1434.
116. Haugaard Sørensen, I., Krag, J., Pisecky, J. and Westergaard, V. 1978. Méthodes d'Analyses des Produits Laitiers Déshydratés. Niro A/S, Copenhagen.
117. Jeantet, R., Schuck, P., Six, T., Andre, C. and Delaplace, G. 2010. The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder. Dairy Science and Technology, 90: 225-236.
118. Pisecky, J. 1997. Handbook of Milk Powder Manufacture. Niro A/S, Copenhagen.
119. Schubert, H. 1980. Processing and properties of instant powdered foods. In Food Process Engineering, Vol., 1 Food Processing Systems, P. Linko, Y. Malkki, J. Olkku and J. Larinkari (eds). Applied Science Publishers, London, pp. 675-684.
120. Schubert, H. 1993. Instantization of powdered food products. International Chemical Engineering, 33: 28-45.
121. Schuck, P., Piot, M., Méjean, S., Fauquant, J., Brulé, G. and Maubois, J.-L. 1994a. Déshydratation des laits enrichis en caséine micellaire par microfiltration; comparaison des propriétés des poudres obtenues avec celles d'une poudre de lait ultra-propre. Le Lait, 74: 47-63.
122. Schuck, P., Piot, M.,Méjean, S., Le Graet, Y., Fauquant, J., Brulé, G. and Maubois, J.-L. 1994b. Déshydratation par atomisation de phosphocaséinate natif obtenu par microfiltration sur membrane. Le Lait, 74: 375-388.
123. Westergaard, V. 2004. Milk Powder Technology. Evaporation and Spray Drying. Niro A/S, Copenhagen.