Dry Milk Ingredients

Dairy Ingredients for Food Processing

Volumn , Issue , 2011, Pages 141-159

  Ann Augustin, Mary ^a   Clarke, Phillip Terence ^a  

^a CSIRO   (Australia)

Author keywords

Dairy stream standardization ensuring dry milk products, meeting compositional specifications; Dry milk ingredients; Flow chart for manufacture of selected dry milk products; Full cream, standardized to desired solids not fat (SNF) fat ratio, obtaining powder, meeting a minimum of 26 milk fat; Functional requirements of skim milk powders in selected applications; Heat classification of skim milk powder; Milk and milk products, as fresh milk products, concentrates and dry products; Milk powder processing; Powder flowability, attribute of milk powders in areas, of transport, packaging and handling; Powders in market meeting general standard specifications for trade

Indexed keywords

EID: 84886152881     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470959169.ch6     Document Type: Chapter

References (65)

1. American Dairy Products Institute. 2002. " Standards for Grades of Dry Milks Including Methods of Analysis. " 2nd ed. Bulletin 916. Chicago: ADPI.
2. Attaie, H., Breitschuh, B., Braun, P. and Windhab, E.J. 2003. " The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses. " International Journal of Food Science and Technology, 38, 325-335.
3. Augustin, M.A., Cheng, L.J. and Clarke, P.T. 1999. " Effects of preheat treatment of milk powder on the properties of reconstituted set skim yogurts. " International Dairy Journal, 9, 415-416.
4. Augustin, M.A. 2001. " Dairy ingredients in chocolate-chemistry and ingredient interactions. " Food Australia, 53, 389-391.
5. Augustin, M.A. 2003. " The role of encapsulation in the development of functional dairy foods. " Australian Journal of Dairy Science and Technology, 58, 156-160.
6. Augustin, M.A., Clarke, P.T. and Craven, H.M. 2003. " Powdered Milk: Characteristics of Milk Powders. " Encyclopedia of Food Science and Nutrition. Academic Press, Amsterdam. 4703-4711.
7. Augustin, M.A. and Margetts, C. L. 2003. " Powdered Milk: Milk Powders in the Market Place. " Encyclopedia of Food Science and Nutrition. Academic Press, Amsterdam. 4694-4702.
8. Augustin, M.A. and Williams, R.P.W. 2002. " Technological aspects of calcium fortification of milk and dairy products. " F ood Australia, 54, 131-133.
9. Augustin, M.A. and Udabage, P. 2007. " Influence of processing on functionality and milk and dairy proteins " Advances in Food Science and Nutrition, 53 (Chapter 1), 1-38.
10. Baldwin, A.J. and Ackland, J.D. 1991. " Effect of preheat treatment and storage on the properties of whole milk powder: Changes in physical and chemical properties " Netherlands Milk and Dairy Journal, 45, 169-181.
11. Baldwin, A.J., Baucke, A.G. and Sanderson, W.B. 1980. " The effect of concentrate viscosity on the properties of spray dried skim milk powder. " New Zealand Journal of Dairy Science and Technology, 15, 289-297.
12. Bienvenue, A., Jiménez-Flores, R. and Singh, H. 2003. " Rheological properties of concentrated skim milk: Importance of soluble minerals in the changes in viscosity during storage. " Journal of Dairy Science, 86, 3813-3821.
13. Binh, T., Khanh, T.T. and Haisman, D. 2007. " Effect of total solids content and temperature on the rheological behavior of reconstituted whole milk concentrates. " Journal of Dairy Research, 74, 116-123.
14. Bloore, C.G. and Boag. I.F. 1981. " Some factors affecting the viscosity of concentrated skim milk. " New Zealand Journal of Dairy Science and Technology, 16, 143-154.
15. Bloore, C.G. and Boag. I.F. 1982. " The effect of processing variables on spray dried milk powder. " New Zealand Journal of Dairy Science and Technology, 17, 103-120.
16. Caric, M. and Kalab, M. 1987. " Effects of drying techniques on milk powders quality and microstructure: A review. " Food Microstructure, 6 (2), 171-180.
17. Castro, M. de and Harper, W.J. 2001. " Effect of drying on characteristics of 70% milk protein concentrate. " Milchwissenschaft, 56, 269-272.
18. Castro-Morel, M. de and Harper, W.J. 2003. " Effect of retentate heat treatment and spray dryer inlet temperature on the properties of milk protein concentrates (MPCs). " Milchwissenschaft, 58, 13-15.
19. Cheng, L.J., Birkett, R.A., Augustin, M.A. and Clarke, P.T. 2000. " Viscosity of sweetened condensed milk concentrates: Effects of preheat treatment applied during powder manufacture. " A ustralian Journal of Dairy Technology, 55, 115-118.
20. Clarke, P.T. and Augustin, M.A. 2005. " Manipulation of solvent-extractable fat content of milk powders. " Lait, 85, 261-268.
21. Codex Alimentarius 1999. Codex Standard for Milk Powders and Cream Powder. Codex Standard 207, Rome, FAO/WHO. http://www.codexalimentarius.net.
22. Franke, K., Scheruhn, E. and Tscheuschner, H.D. 2002. " Influence of milk powder properties on flow properties of milk chocolate. " Milchwissenschaft, 57, 535-539.
23. Gardiner, G.E., Bouchier, P., O'Sullivan, E., Kelly, J., Collins, J.K., Fitzgerald, G., Ross, R.P. and Stanton, C. 2002. " A spray-dried culture for probiotic cheddar cheese manufacture. " International Dairy Journal, 12, 749-756.
24. Getler, J., Nielsen, A. and Sprog ø, J. 1997. " Functional process for MPC. " Dairy Industries International, 62 (3), 25, 27.
25. Graet, Y. le and Brule, G. 1982. " Effect of concentration and drying on mineral equilibria in skim milk and retentates. " Lait, 62, 113-125. (Abstract)
26. Guingamp, M.F., Humbert, G., Midon, P., Nicolas, M. and Linden, G. 1999. " Screening procedure for evaluating heat load in commercial milks. " Lait, 79, 457-463.
27. Guyomarc'h, F., Warin, F., Muir, D.D. and Leaver, J. 2000. " Lactosylation of milk proteins during the manufacture of storage of skim milk powders. " International Dairy Journal, 10, 863-872.
28. Hols, G. and Van Mil, P.J.J.M. 1991. " An alternative process for the manufacture of whole milk powder. " Journal of the Society of Dairy Technology, 44, 49-52.
29. Horne, D.S and Parker, T.G. 1980. " The pH sensitivity of the ethanol stability of individual cow milk. " Netherlands Milk and Dairy Journal, 34, 126-130.
30. Huffman, L.M. and Harper, W.J. 1999. " Maximizing the value of milk through separation technologies. " Journal of Dairy Science, 82, 2238-2244.
31. Jensen, G.K. 1990. " Milk Powders: Specifications in Relation to the Products to be Manufactured. " Recombination of Milk and Milk Products, International Dairy Federation Special Issue No. 9001. IDF, Brussels. 104-125.
32. Jensen, G.K. and Hansen, P.S. 1974. " Physical Structure of Milk Powder Connected with Degree of Preconcentation " XIX International Dairy Congress, 1E, 608-609.
33. Kelly, A.L., O'Connell, J.E. and Fox, P.F. 2003. " Manufacture and Properties of Milk Powders. " Advanced Dairy Chemistry Volume 1: Proteins, 3rd ed. Fox, P.F. and McSweeney, P.L.H. (eds). Kluwer Academic/Plenum Publishers, New York/London. 1027-1061.
34. Kelly, J., Kelly, P.M. and Harrington, D. 2002. " Influence of processing variables on the physico-chemical properties of spray-dried fat-based milk powders. " Lait, 82, 401-412.
35. Kelly, P.M. 2006. " Innovations in milk powder technology " International Journal of Dairy Technology, 59 (2), 70-75.
36. Kieseker, F.G. and Southby, P. 1965. " Studies of recombined sweetened condensed milk. " Australian Journal of Dairy Technology, 20, 136-138.
37. Kieseker, F.G and Aitken, B. 1988. " An objective method for determination of heat stability of milk powders. " A ustralian Journal of Dairy Technology, 43, 26-31.
38. Koc, A.B., Heinemann, P.H. and Ziegler, G.R. 2003. " A process for increasing the free fat content of spray-dried whole milk powder. " Journal of Food Science, 68, 210-216.
39. Masters, K. 1991. Spray Drying Handbook. 5th ed. Longman, London.
40. Masters, K. 2002. Spray Drying In Practice. SprayDryConsult. Charlottenlund, Denmark.
41. McGookin, B.J. and Augustin, M.A. 1997. " Antioxidant activity of a heated casein-glucose mixture in full-cream milk powder. " Australian Journal of Dairy Technology, 52, 15-19.
42. Millqvist-Fuerby, A. and Smith, P. 2007. " In-situ lecithination of dairy powders in spray-drying for confectionery applications. " Food Hydrocolloids, 21, 920-927.
43. Mujumdar, A.S. 1995. Handbook of Industrial Drying. 2nd ed. Marcel Dekker, New York.
44. O'Callaghan, D. and Cunningham, P. 2005. " Modern process control techniques in the production of dried milk products-a review. " Lait, 335-342.
45. Oldfield, D.J., Taylor, M.W. and Singh, H. 2005. " Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture " International Dairy Journal, 15, 501-511.
46. Phillips, L.G., Haque Z. and Kinsella J.E. 1987. " A method for the measurement of foam formation and stability. " Journal of Food Science 52, 1074-1077.
47. Pisecky, J. 1997. Handbook of Milk Powder Manufacture. Niro, Copenhagen.
48. Ramaprasad, T.R., Baskaran, V., Debnath, S. and Lokesh, B. 2006. " Shelf life of spray-dried milk formulations supplemented with n-3 fatty acids. " Journal of Food Processing and Preservation, 30, 364-378.
49. Reimerdes, E.H. and Mehrens, H.-A. 1993. " Milk. " In Industrial Chocolate Manufacture and Use. 2nd ed. Beckett, S.T. (ed). Blackie Academic and Professional, Glasgow. 43-54.
50. Sanderson, W.B. 1978. " Instant milk powders: Manufacture and keeping quality. " N ew Zealand Journal of Dairy Science and Technology, 13, 137-143.
51. Sanderson, W.B. 2004. " Perspectives on Recombining Milk Products Paving the Foundation for the Future. " Proceedings of the 4 th International Symposium on Recombined Milk and Milk Products. 9-12 May 2004, Cancun, Mexico, 13-18. U.S. Dairy Export Council, Arlington, USA.
52. Singh, H. and Newstead, D.F. 1992. " Aspects of Proteins in Milk Powder Manufacture. " Advanced Dairy Chemistry-Proteins, 2nd ed. P.F. Fox (ed). Elsevier Applied Science, London. 735-765.
53. Schober, C. and Fitzpatrick, J.J. 2005. " Effect of vortex formation on powder sinkability for reconstituting milk powders in water to high solids content in a stirred-tank. " Journal of Food Engineering, 71, 1-8
54. Soupas, L., Huikko, L., Lampi, A.M. and Piironen, V. 2006. " Oxidative stability of phytosterols in some food applications. " E uropean Food Research and Technology, 222, 266-273.
55. Taylor, M.J. and Richardson, T. 1980. " Antioxidant activity of skim milk: Effect of heat and resultant sulfhydryl groups. " Journal of Dairy Science, 63, 1783-1795.
56. Thomas, M.E.C., Scher, J., Desobry-Banon, S. and Desobry, S. 2004. " Milk powders ageing: effect of physical and functional properties. " Critical Reviews in Food Science and Nutrition, 44, 297-322.
57. Tong, P.S. 2001. " Milk powder functionality. " Manufacturing Confectioner, 81 (9), 103-112.
58. Twomey, M., Keogh, M.K., O'Kennedy, B.T., Auty, M. and Mulvihill, D.M. 2000. " Effect of milk composition on selected properties of spray-dried high-fat and skim milk powders. " Irish Journal of Agricultural and Food Research, 39 79-94.
59. Vilder, J. de and Moermans, R. 1983. " The continuous measurement of the viscosity of the concentrate during the production of milk powder. " Milchwissenschaft, 38, 449-452.
60. Vilder, J. de, Martens, R. and Naudts, M. 1979. " The influence of the dry matter content, the homogenization and the heating of the concentrate on physical characteristics of whole milk powder. " Milchwissenschaft 34, 78-84.
61. Vilder, J. de, Martens, R. and Naudts, M. 1976. " Influence of process variables on some whole milk powder characteristics " Milchwissenschaft, 31, 396-401.
62. Vuillemard, J.-C., Gauthier, S.F., Richard, J.-P. and Paquin, P. 1990. " Development of a method for the measurement of the maximum value of emulsifying capacity of milk proteins. " Milchwissenschaft 45, 572-575.
63. Weerstra, R., Sjollema, A. and Tokley, R. 1988. " Improved viscosity test for the evaluation of skim milk for use in recombined sweetened condensed milk. " Netherlands Milk and Dairy Journal, 42, 375-386.
64. Wilcek, A. 1990. " Methods for Classification of Skim-milk Powder. " Recombination of Milk and Milk Products, International Dairy Federation Special Issue No. 9001. IDF, Brussels. 135-140.
65. Williams, R.P.W., D'Ath, L. and Augustin, M.A. 2005. " Production of calcium fortified milk powders using soluble calcium salts. " Lait 85, 369-381.