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| Oliveira,Carlos Augusto Fernandes de; Mestieri,Lucinéia; Santos,Marcos Veiga; Moreno,José Franchini Garcia; Spers,Aleksandrs; Germano,Pedro Manuel Leal. |
| The relationship between microbiological characteristics of raw milk and the quality of high-heat whole powder made from it was investigated. To this end, 16 lots of milk standardized for fat and non-fat solids were used. Powder average levels of mesophiles and psychrotrophs were 7.8 x 10¹ and 4.0 x 10¹ CFU/g, respectively, and these values correlated positively (P < 0.05) with the corresponding raw milk counts (8.1 x 10(6) and 1.8 x 10(7) CFU/g, respectively). A significant positive correlation (P < 0.05) was also observed between raw milk psychrotroph counts and titratable acidity of milk powder (range: 0.15 - 0.19 as % lactic acid). Samples of powder produced from raw milk with higher psychrotroph levels were found to have higher insolubility... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Milk powder; Microbiological quality; Physical and chemical quality. |
| Ano: 2000 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200006 |
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| AKAL,Ceren; YETİŞEMİYEN,Atila. |
| Abstract This study is about the production of fermented cream samples having 18% fat by addition of starter cultures. In order to partialy increase non-fat solid content of fermented cream samples, skim milk powder and demineralized whey powder in two different rates (50% and 70%) were used. Samples were analyzed for changes in their biochemical and physicochemical properties (total solid, ash, fat, titratable acidity, pH value, total nitrogen, viscosity, tyrosine, acid number, peroxide and diacetyl values) during 29-day of storage period. Samples tested consisted of 7 different groups; control group (without adding any powder), skim milk powder, 50% demineralized whey powder and 70% demineralized whey powder samples were in two different addition rate... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented cream; Milk powder; Whey powder. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400616 |
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| Costabeber,Ijoni Hilda; Coelho,Andreia Niederauer; Schwanz,Thiago Guilherme; Weis,Grazielle Castagna Cezimbra; Carpilovsky,Cristiane Köhler. |
| ABSTRACT: Polychlorinated biphenyls (PCBs) are chemical contaminants classified as persistent organic pollutants. Although, their use has been banned for several decades, PCBs are still scattered in the environment and; therefore, all living organisms may be exposed to these compounds. Diet, especially fatty foods such as milk, has been recognized as one of the main sources of human exposure to PCBs. Hence, the aim of this study was to evaluate the residual levels of indicator PCBs in whole milk powder consumed by preschool children in the Municipality of Imbé, State of Rio Grande do Sul, Brazil and to determine the estimated daily intake of these PCBs through this food. Analyses were performed by GC-μECD and the results were confirmed by GC/MS. The PCBs... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Indicator PCBs; Milk powder; Daily intake; Children. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001200752 |
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