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ABSTRACT: Due to its beneficial effects on human health, Bifidobacterium is commonly added to milk powder. Accurate quantification of viable Bifidobacterium is essential for assessing the therapeutic efficacy of milk powder. In this study, we introduced a novel propidium monoazide (PMA)-antibiotic fluorescence in situ hybridization (AFISH)-flow cytometry (FC) method to rapidly and accurately quantify viable Bifidobacterium cells in milk powder. Briefly, Bifidobacterium cells were treated with chloramphenicol (CM) to increase their rRNA content, followed by staining with RNA-binding oligonucleotide probes, based on the AFISH technique. Then, the DNA-binding dye PMA was used to differentiate between viable and nonviable cells. The PMA-AFISH-FC method, including sample pretreatment, CM treatment, dual staining, and FC analysis, required approximately 2 h and was found to be better than the current methods. This is the first study to implement FC combined with PMA and an oligonucleotide probe for detecting Bifidobacterium.

Milk powder is a commercial product of mass consumption. Its popularity means a variety of quality and production requirements. New methods of skimmed milk powder production are strategically important for the food industry in Russia and worldwide. Russia is currently experiencing a shortage of low-heat milk powder import. The research featured the effect of thermal treatment and pasteurization mode on the protein profile and microbiological parameters of skimmed milk powder. The research objective was to establish the thermal variables for low-heat milk powder. The study involved raw milk, skimmed milk produced under different heat treatment conditions, and skimmed milk powder obtained from this milk. The authors used standard analytical methods to define the protein profile, as well as the microbiological and physicochemical parameters. A set of experiments made it possible to classify the heat treatment of skimmed milk powder produced under various milk pasteurization modes, as well as to establish its biochemical and microbiological parameters. The optimal mode for low-heat milk powder was a combination of thermal treatment (60 ± 2°C for 10 s followed by cooling to 10°C for 10 h) and low-temperature pasteurization (72 ± 2°C for 15 s). The powder obtained met the Technical Regulations of Customs Union TR CU 033/2013 and State Standard 33629-2015. A lower thermal load maintains the microbiological safety of milk powder while preserving its quality. In this study, the optimal thermal treatment and pasteurization mode yielded milk powder of low-heat category, thus preserving the native protein and microbiological safety. As a result, the low-heat milk powder acquired some high-quality functional and consumer properties.

In this study, a convenient and effective method for determination of perfluoroalkyl substances (PFASs) in infant formula was developed based on a novel dispersive solid-phase extraction using deep eutectic solvent-functionalized amorphous UiO-66 (DES/aUiO-66) as sorbent. The synthesis of materials could be achieved without the use of complex and environmentally unfriendly procedures. Parameters were systematically investigated to establish a simple, fast, and efficient green pretreatment method. The method demonstrated high sensitivity, good precision, a detection limit of 0.330–0.529 ng·kg−1, and low matrix effects (< 12.8%). The mechanism for this material was elucidated by ab initio molecular dynamics (AIMD) simulations and quantum chemistry calculations. The presence of massive pore structures and collectively synergistic binding sites facilitated affinity adsorption toward PFASs. Finally, this method was applied to the monitoring of PFASs in 10 actual milk powder samples. This groundbreaking approach opens new possibilities for the advancement of analytical techniques and food safety monitoring.

This experiment established a relative quantitative detection method for bovine derived components in milk powder based on Real time PCR. The specificity, sensitivity, and stability of cattle-specific primers and probes were tested. By simulating mixed samples of cow’s milk powder and horse’s milk powder with different concentrations, linear fitting was performed based on the functional relationship of their △Ct values, and a standard curve was drawn to establish a relative quantitative detection of bovine derived components in milk powder. The results showed that the minimum detection limit of this method was 0.000 01 mg/mL. The recovery rate was 91.11%~119.2%, with an inter group coefficient of variation of ≤0.58% and an intra group coefficient of variation of ≤1.44%. This method is suitable for detecting the adulteration of bovine derived components and content in milk powder in terms of specificity and stability.

Abstract This study aims to investigate the relationship between casein oxidation and moisture status in the presence of milk fat to clarify the role of fat on water in milk powder. The results showed that at the same water activity (aw), the faster oxidation of whole milk powder (WMP) is attributed to the high proportion of free water and immobilized water in them, indicating that the adsorption of milk fat mainly depended on multilayer water and the entrapped water. In the diffusion‐limited reaction, changes in water state affected more than radicals on casein oxidation. Glass transition temperature (Tg) was also affected by the water state of lipid adsorption. At low aw (

The present study was conducted to evaluate the growth and survival rates of common carp (Cyprinus carpio) larvae fed different diets levels in laboratory Two-day-old larvae were transferred from the University of Basrah Marine Science Center hatchery to the Abi Al-Khaseeb district's experiment laboratory. The larvae were distributed into four treatments 450 larvae each treatment (150 larvae per replicate and three replicates per treatment) at a stock density of 3.33 larvae /L. The treatments were as follows: T1 was given boiling egg yolks; T2 was given a processed diet with 45% protein; T3 was given Redi-Lac milk powder; and T4 was given ground Artemia eggs. The experiment ran for 20 days, beginning on April 17, 2022.The results showed that larvae fed on diet containing ground Artemia eggs (T4) produced the highest final weight (39.667mg), followed by a diet containing 45% protein processed diet (T2), , Redi-Lac milk powder food (T3), and boiled egg yolks food (T1) produced the lowest final weight ( 27.333 and 24.667 mg, respectively) Statistical analysis revealed a significant difference (P≤0.05) in the final weight, weight gain, daily growth rate, relative growth rate and specific growth rate between T4 and T1, but not between T4 and T2 and between T4 and T3. The survival rate showed a significant difference (P≤0.05) between T4 (0.71%) and other treatments. Our results suggest that ground Artemia eggs is the most suitable and optimal meal for common carp fish larvae.

The present study was conducted to evaluate the growth and survival rates of common carp (Cyprinus carpio) larvae fed different diets levels in laboratory Two-day-old larvae were transferred from the University of Basrah Marine Science Center hatchery to the Abi Al-Khaseeb district's experiment laboratory. The larvae were distributed into four treatments 450 larvae each treatment (150 larvae per replicate and three replicates per treatment) at a stock density of 3.33 larvae /L. The treatments were as follows: T1 was given boiling egg yolks; T2 was given a processed diet with 45% protein; T3 was given Redi-Lac milk powder; and T4 was given ground Artemia eggs. The experiment ran for 20 days, beginning on April 17, 2022.The results showed that larvae fed on diet containing ground Artemia eggs (T4) produced the highest final weight (39.667mg), followed by a diet containing 45% protein processed diet (T2), , Redi-Lac milk powder food (T3), and boiled egg yolks food (T1) produced the lowest final weight ( 27.333 and 24.667 mg, respectively) Statistical analysis revealed a significant difference (P≤0.05) in the final weight, weight gain, daily growth rate, relative growth rate and specific growth rate between T4 and T1, but not between T4 and T2 and between T4 and T3. The survival rate showed a significant difference (P≤0.05) between T4 (0.71%) and other treatments. Our results suggest that ground Artemia eggs is the most suitable and optimal meal for common carp fish larvae.

A surrogate is commonly used for process validations. The industry often uses the target log cycle reduction for the test (LCRTest) microorganism (surrogate) to be equal to the desired log cycle reduction for the target (LCRTarget) microorganism (pathogen). When the surrogate is too conservative with far greater resistance than the pathogen, the food may be overprocessed with quality and cost consequences. In aseptic processing, the Institute for Thermal Processing Specialists recommends using relative resistance (DTarget)/(DTest) to calculate LCRTest (product of LCRTarget and relative resistance). This method uses the mean values of DTarget and DTest and does not consider the estimating variability. We defined kill ratio (KR) as the inverse of relative resistance. The industry uses an extremely conservative KR of 1 in the validation of food processes for low-moisture foods, which ensures an adequate reduction of LCRTest, but can result in quality degradation. This study suggests an approach based on bootstrap sampling to determine conservative KR, leading to practical recommendations considering experimental and biological variability in food matrices. Previously collected thermal inactivation kinetics data of Salmonella spp. (target organism) and Enterococcus faecium (test organism) in Non-Fat Dried Milk (NFDM) and Whole Milk Powder (WMP) at 85, 90, and 95°C were used to calculate the mean KR. Bootstrapping was performed on mean inactivation rates to get a distribution of 1000 bootstrap KR values for each of the treatments. Based on minimum temperatures used in the industrial process and acceptable level of risk (e.g., 1, 5, or 10% of samples that would not achieve LCRTest), a conservative KR value can be estimated. Consistently, KR increased with temperature and KR for WMP was higher than NFDM. Food industries may use this framework based on the minimum processing temperature and acceptable level of risk for process validations to minimize quality degradation.

Objective: To analyze and evaluate the uncertainty of the determination of folic acid content in milk powder by microplate method. Methods: The content of folic acid in infant formula milk powder was determined by microplate method according to GB 5009.211—2022 "National Standard for Food Safety-Determination of Folic Acid in Foods". Various experimental factors affecting the test results were analyzed and calculated according to the uncertainty evaluation methods and guidelines such as JJF 1059.1—2012, CNAS-CL01-G003:2011 and CNAS-GL05:2011, and the synthetic standard uncertainty and expanded uncertainty were obtained. Results: The expanded uncertainty U95=22.08 μg/100 g（k=2）, and the folate content of the sample was （282.33±22.08） μg/100 g. The uncertainty mainly comes from the process of microplate inoculation, the fitting of standard curve and the repeatability of measurement. Conclusion: The accuracy of pipettes and microbial factors have a great impact on the experimental results, so it is necessary to ensure the quality of the instrument and strictly follow the standardized procedures to minimize the uncertainty.

In recent years, contamination of mineral oil hydrocarbons (MOH) in milk powder, especially infant formula, has become a public concern, and related international regulation has gradually escalated. However, there is no standard method for the determination of MOH in milk powder. In this paper, the sample pretreatment method based on the EU limits and analytical requirements were improved and optimized, and the saponification method, hexane extraction, silica gel clean-up, epoxidation reaction method in order were used, and a highly sensitive method for the determination of mineral oils of saturated hydrocarbons (MOSH) and mineral oils of aromatic hydrocarbons (MOAH) in milk powder by on-line high performance liquid chromatography-gas chromatography (HPLC-GC) were established. Results showed that, the method achieved a limit of quantification (LOQ) of 0.5 mg/kg and recoveries of 81.1%~112.0% (RSD=0.3%~3.8%), meeting the method requirements of the European Joint Research Center (JRC). The method was applied to analyze the international proficiency testing samples, and the results showed the detection results of MOSH and MOAH from C16 to C25 and C25 to C35 were close to the true values, and the absolute values of their z'-scores were less than 2. This indicated that the method passed the validation, and the method could be referred to as the standard for the determination of MOSH and MOAH in milk powder.

In this study, an analytical method was established to determine pentachlorophenol (PCP) in milk powder by isotope dilution-liquid chromatography-tandem mass spectrometry (LC-MS/MS). The sample was dissolved in water, extracted by the quick, effective, cheap, easy, rugged and safe (QuEChERS) method using acetonitrile as the extraction solvent and protein precipitant, purified on a Captiva EMR-Lipid column, and diluted with the same volume of water before analysis. The chromatographic separation was achieved on a C18 column (100 mm × 2.1 mm, 1.7 μm) with gradient elution using a mobile phase composed of methanol and 5 mmol/L ammonium acetate solution (containing 0.05% formic acid), and then the analyte was detected with negative electrospray ionization (ESI-) in the multiple reaction monitoring (MRM) mode. Matrix matching-isotope dilution internal standard method was used for identification and quantification of the analyte. The results indicated that the calibration curve of PCP was linear in the concentration range of 0.2‒150 μg/L with correlation coefficients (r) not less than 0.996 0. The limits of detection (LOD) and quantitation (LOQ) of the method were 0.5 and 1.5 μg/kg, respectively. The average recoveries for spiked milk powder ranged from 90.3% to 119.2%, with relative standard deviation (RSD, n = 6) equal to or less than 7.5%. The method has the advantages of simple pretreatment without concentration or dissolution, high sensitivity, accuracy and reliability, and can be used as an effective method for detecting pentachlorophenol in milk powder.

Gombengsari has been known as a livestock center for dozens of years. They use their milk to be milked and sold. However, for now, the people around Lerek Gombengsari Tourism Village (Lego) are more focused on coffee, while many consumers of goat's milk are starting to need it. Milk that is marketed is still in the form of liquid milk which basically spoils quickly when the temperature is unstable which makes the bacteria in the milk develop faster. Based on the problems described above, the innovation of processing Etawa goat milk into powder is the solution we offer. Besides milk being able to last longer than liquid milk, it is also to facilitate delivery to consumers both within the city and outside the city. The aim is to increase the productivity of Etawa goat milk by implementing liquid milk processing into powder and promoting to the general public that Gombengsari Village can produce powdered Etawa goat milk products. With this, it is hoped that the Etawa goat milk powder typical of the Lerek Gombengsari Tourism Village can develop and be known by all local and international communities.

The global dairy market has been increasingly diversified with more dairy product offerings of milk products from different animal species. Meanwhile, milk powders remain the main exported dairy product format due to their ease of transportation. In this work, we studied the structural changes, protein hydrolysis and nutrient delivery during dynamic gastric digestion and small intestinal digestion of cow, goat and sheep milk reconstituted from commercial whole milk powders. The results show that the reconstituted milks digest similarly to processed fresh milk. The digestion behaviors of the three reconstituted ruminant milks are broadly similar (gastric coagulation, kinetics of gastric emptying of protein and fat and the high digestibility in the small intestine) with some differences, which are likely contributed by the processing history of the milk powders. The delivery of individual amino acids to the small intestine differed between the early and late stages of gastric digestion, which were primarily affected by the abundance of amino acids in caseins and whey proteins but also by the difference between milk types associated with their gastric coagulation behaviors. This work showed that powdered milk is similar to fresh processed milk in digestion behavior, and the inherent differences between ruminant milks can be modified by processing treatments.

This study presents a new technique for determining vitamin B12 in milk powder using high-performance liquid chromatography-inductively coupled plasma mass spectrometry (HPLC-ICP-MS). We used ultrasonics with potassium ferrocyanide and zinc acetate solutions to extract the samples. 59Co was employed as the analytical target for cyanocobalamin. It was separated using a Phenomenex Luna 5 μm C18 (250 × 4.6 mm) chromatographic column with a mobile phase consisting of 1.6 mmol/L EDTA and 0.4 mmol/L KH2PO4 in a 60% v/v methanol solution (pH = 4.0). The sample has an excellent separating degree for free cobalt and cyanocobalamin, and isocratic elution can be finished within 4.0 min. To eliminate the matrix interference due to the presence of milk powder, we applied collision mode (KED). The linear range of cyanocobalamine ranged from 1.0 μg/L to 20 μg/L, with correlation coefficients (r2) of 0.9994. The limit of detection (LOD) was 0.63 μg/kg, and the limit of quantitation (LOQ) was 2.11 μg/kg. The mean recoveries were in the range of 87.4–103.6%. The accuracy and precision of the developed method are well suited for the fast quantification of the trace vitamin B12 in milk powder.

Lactoferrin (LF), an iron-binding glycoprotein with immunological properties and a high nutritional value, has emerged as a prominent research focus in the field of food nutrition. Lactoferrin is widely distributed in raw milk and milk that has undergone low-temperature heat treatment during pasteurization, making its rapid and accurate detection crucial for ensuring the quality control of dairy products. An enzyme-linked immunosorbent assay-based analytical protocol has often been referred to for the detection of LF in real samples. Signal amplification was accomplished using the streptavidin–biotin system. Here, an automated magnetic beads-based sandwich chemiluminescence enzyme immunoassay (MBs-sCLEIA) system was developed for the quantification of lactoferrin in pasteurized milk. The MBs-sCLEIA system consists of an automated chemiluminescence-based analyzer and a lactoferrin MBs-sCLEIA assay kit. Notably, our proposed method eliminates the need for pretreatment procedures and enables the direct addition of milk samples, allowing for the automatic quantitative detection of lactoferrin within a rapid 17 min timeframe for up to eight samples simultaneously. The MBs-sCLEIA was linear over the range of 7.24–800 ng/mL and displayed a limit of detection (LOD) of 2.85 ng/mL. As its good recovery and CV values indicate, the method exhibited high precision and accuracy. Furthermore, it was verified that it was selective towards five additional common milk proteins. A good correlation was observed between the results from the MBs-sCLEIA and heparin affinity column-HPLC (r2 = 0.99042), which proves to be a useful and practicable way of conducting an accurate analysis of lactoferrin in dairy products.

Camel milk is considered an essential source of nutrition and an effective remedy with healing properties in treating several diseases. Shubat, a fermented drink made from camel milk, contains easily digestible proteins, determining its nutritional value. Meanwhile, few studies have analysed the fatty and amino acid composition of Bactrian camel milk, milk powder and shubat in Kazakhstan. In this paper, we used the gas chromatography-mass spectrometry method to determine milk the fatty and amino acid composition of Kazakhstan camel milk and camel milk powder and submit samples. As a result, significant differences in the fatty acid and amino acid compositions were observed among samples of raw milk, milk powder and shubat. differences were found in all amino acids. The most representative fatty acids in the three groups were С16:0, С18:0, С18:1n9c, С14:0 FAs. In camel milk samples, among indispensable amino acids, lysine (29.64%) was the highest in concentration, followed by methionine (25.68%). Some polyunsaturated fatty acids (PUFAs) such as С18:3n3c, С20:4n6, С18:3n3c, С20:3n3c 8,11,14 were found only in shubat samples. Furthermore, we revealed a significant decrease in both dispensable (DAA) and indispensable (IDAA) contents in camel milk powder. Meanwhile, an increase in the quantitative content of amino acids has been observed in shubat, especially in threonine (166.86%), aspargine (156.34%), alanine (114.48%), etc. The results provide a theoretical basis for additional studies of camel milk composition of Bactrian camel in Kazakhstan.

This work aims to study the effect of milk powder incorporation on the nutritional and sensory quality of our traditional indigenous food, bhakka. Different samples were prepared replacing the rice flour by milk powder at different ratios (2.5:97.5, 5:95, 7.5:92.5, 10:90). Bhakka prepared from 100% rice flour was considered as control. Sensory-related results showed that 7.5% milk powder and 92.5% rice flour can be mixed to prepare an acceptable quality. The proximate analysis showed protein content of 5.18% in rice flour bhakka and 6.7% in milk-powder-incorporated bhakka. The milk-powder-incorporated bhakka had a fat content of 1.51%, crude fibre content of 0.18%, crude protein content of 6.70%, total ash content of 0.44%, and carbohydrate content of 62.3%, which was higher than that of rice flour bhakka. The product prepared can help in combating protein–energy malnutrition, adds a new taste as well as value to our traditional indigenous food.

The effects of standard cow, goat and lactose-free cow milk powder on lactose intolerance symptoms and the nutritional status of dogs was studied. Forty adult Springer Spaniels with lactose intolerance were randomly allocated into four groups with ten dogs each and fed one of the milk powders or water for 21 d. The milk powders were reconstituted daily by diluting 10 g milk powder to 60 g water and 2 g milk powder/kg body weight was provided ad libitum and refusals were monitored daily. Lactose intolerance was assessed by faecal composition and pH, water and lactose contents. Biochemical markers for nutritional status were analysed. Feeding intolerance and lactose in faecal samples were observed in dogs fed the standard cow and goat milk powder, but not for the lactose-free milk powder or control groups. The high- and low-density lipoprotein cholesterol increased in all milk powder groups, while there were no other differences in nutritional status measurement. The results suggested that feeding lactose-free milk powder to dogs with lactose intolerance reduced the occurrence of symptoms, thereby enhancing the health and wellbeing of dogs.

Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products, including yoghurt, ice cream, fermented milk, and cheese, are available on the market. They are produced using effective processing technology and are known to exhibit numerous health benefits after consumption. However, goat milk consumption is limited in many nations (compared with cow, buffalo, camel, and sheep milk) due to a lack of awareness of its nutritional composition and the significance of its different byproducts. This review provides a detailed explanation of the various macronutrients that may be present, with special attention paid to each component, its purpose, and the health benefits it offers. It also compares goat milk with milk from other species in terms of its superiority and nutritional content, as well as the types, production methods, health advantages, and other beneficial properties of the various goat milk products that are currently available on the market.

The need to develop products for infant nutrition is urgent. Cow’s milk is the basis for making porridge. The number of children suffering from allergies to cow’s milk protein is 2-7.5%. The aim of the work is to study the kinetics of extrudate swelling in different types of milk, their influence on the rheological properties of porridges and their ability to digest. The degree of swelling of the extrudate in mares’ milk is 12.5% higher than in cow’s milk, and in goat’s and sheep’s milk - 4% and 19% lower, respectively. The viscosity of mares’ milk porridge is 50% lower than the viscosity of «Malyshka» porridge. The viscosity of goat’s milk porridge is also 40% lower than the viscosity of «Malyshka» porridge. The lowest digestibility of proteins is observed in «Malyshka» porridge, in which 31% less amino acids accumulate in 3 hours of hydrolysis compared to goat milk porridge. In porridge based on mare and sheep milk, 51% and 78% more amino acids are released compared to the control. It is proved that the development of new milk-flour porridges for feeding children aged 6 months to 1 year is relevant. It is established that the degree of swelling of corn extrudate depends on the chemical composition of milk. It has been found that goat’s and sheep’s’ milk porridge retains a high viscosity, which is also explained by the chemical composition of milk, namely the high content of fat and protein. Studies of the digestion process indicate that the developed cereals are digested with a similar intensity, which is higher than the digestion of porridge «Malyshka».

Objective: The optimal design scheme of box grid magnetic iron-separator in milk powder production process was explored. Methods: In this study, the working principle of the box grid magnetic iron-separator was explored by using the finite element simulation analysis method under real production conditions in a fully simulated milk powder plant. Through the single factor test, the effects of material drop height, the type of metal foreign matter, the field strength, and the net distance of the magnetic bar on the effective interception rate of the box grid magnetic iron-separator were explored, and the design solution was optimized by using matrix analysis. Results: Assuming that the minimum acceptable standard is an effective interception rate greater than 80% for cast iron, 304 stainless steel and 316 stainless steel, the critical design conditions are as follows: ① When the magnetic field strength of the magnetic bar is 1.0 T, the drop height should be less than 100 mm, the number of layers of the magnetic bar should be greater than or equal to 6, and the clearance of the bar magnet is 25 mm. ② When the magnetic field strength of the magnetic bar is 1.4 T, if the falling height of the material is less than 100 mm, the number of layers of the magnetic bar should be greater than or equal to 4, and the clearance of the bar magnet is 25 mm; If the falling height of the material is between 100 and 300 mm, then the number of magnetic rod layers should be greater than 6, and the clearance of the bar magnet is 25 mm. Conclusion: The research results have industrial application value for milk powder and other powdered food materials, such as protein-based raw materials, powdered fats and oils, starch, food additives, etc.

A suitable GC-MS/MS method was established for the determination of 22 phthalate esters (PAEs) in milk powder. The milk powder samples were dissolved in water, extracted by acetonitrile, salted out by NaCl, then quantitated by GC-MS/MS in multiple reaction monitoring mode (MRM). As a result, 22 PAEs possessed an excellent linear relation by using matrix-matched standard curve under 5~500 ng/mL, the correlation coefficients were all greater than 0.99, LODwas 1.0~5.0 μg/kg, LOQ was 3.0~15.0 μg/kg. The recoveries were 82.4%~111.4% at three spiked level with relative standard deviation (n=6) of 2.4%~9.5%. This analytical method is simple, quick, sensitive and stable, which can be used for a monitoring and screening analysis of 22 PAEs in milk powder.

In order to explore the aromatic differences between Xinjiang cow milk powder and specialty milk powder (donkey, camel, and horse milk powder), Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis was employed to investigate the volatile compounds in these four types of milk powders. A total of 61 volatile substances were detected, with ketones, aldehydes, and alcohols being the primary flavor components in the milk powders. While the aromatic components of the different milk powders showed similarities in terms of types, there were significant differences in their concentrations, exhibiting distinct characteristics for each type. The Partial Least Squares Discriminant Analysis (PLS-DA) showed that there were 15, 14, and 23 volatile compounds that could be used for discrimination of cow milk powder against specialty milk powders, respectively. And it was validated by Receiver Operating Characteristic (ROC) analysis, and finally, 8, 6, and 19 volatile compounds were identified as valid differential marker substances. To facilitate visual discrimination between the different milk powders, we established GC-IMS fingerprint spectra based on the final discriminant markers. These studies provide theoretical guidance for the application of volatile compounds to discriminate adulteration of milk powder marketed in Xinjiang.

ObjectiveTo establish a method for determination of the content of chloramphenicol in milk powder by liquid chromatography-mass spectrometry, and apply it to test the uniformity and stability of reference material and determine the value.MethodsThe milk powder was reconstituted by adding water, extracted with ethyl acetate, degreased with n-hexane, extracted with ethyl acetate again, and finally quantified by the isotope internal standard method.ResultsChloramphenicol had a good linear relationship in the range of 0.4-4.0 ng/mL, the correlation coefficient was 0.999, the average recovery rate was 100.5%, the relative standard deviation was 1.1%-3.2% (n=6), and this method had a weak matrix effect in milk matrix.ConclusionThe method is accurate and reliable, and can be used for the determination of reference materials. After jointly determination by 11 laboratories, the characteristic value and the expanded uncertainty (k=2) of the reference material for the analysis of chloramphenicol residues in milk powder are (1.92±0.30) μg/kg and (5.65±0.53) μg/kg.

Antibiotic residues in milk powder are public focusing concerns relevant to food safety. Long term exposure to antibiotic residues will lead to drug resistant strains in human body, reduce body's immunity, and bring health hazards to consumers. Sulfonamides, (fluoro)quinolones and macrolides are high frequency detecting antibiotic residues in matrix of milk powder. Rapid screening analysis of these residues and simultaneous confirmation with high confidence are valuable in practical scenarios of investigation testing, special monitoring program and so on. The direct analysis in real time (DART) ion source is an emerging technology of ambient pressure desorption ionization, it can directly complete the analysis of sample ionization and injection at the ambient pressure and open experimental environment, without changing the properties of the analyte itself. It became possible to analyze samples directly with minimal sample preparation steps or even without any sample pretreatment procedure with DART ion source. A hybrid high resolution mass spectrotmety, quadrupole orbitrap high resolution mass spectrometry (Q-Orbitrap HRMS) is a powerful tool in veterinary drug residue analysis with superior specificity, accuracy and sensitivity. In present study, DART ion source was hyphenated to Q-Orbitrap HRMS to perform rapid screening analysis and simultaneously unambiguous identification of the above mentioned antibiotic residues in milk powder. Sample was diluted in water and fast purified by filtering solid phase extraction column and then the filtrate was subjected to DART QOrbitrap HRMS analysis. Several key parameters of the DART ion source, such as ionization type and temperature, as well as injection speed of DART ion source were optimized to enhance the performance of the method. Then, a QuickStrip (QS) Module was selected with the helium as carrier gas and ionization temperature as well as injection speed were set to 400 ℃ and 1 mm/s, respectively. The DART ion source with optimized settings coupled to Q-Orbitrap HRMS was finally applied to screening analysis. Results showed that 16 commonencountered antibiotic residues including sulfonamides, (fluoro)quinolones and macrolides can be effectively detected with the screening concentration of 100 μg/kg. Recoveries of the analytes ranged from 72.5% to 106.7% and the false negative rates were all less than 5%. Real life sample analysis was finally conducted by the proposed method with an expected method performance, evidencing the potency of the developed method in risk monitoring in milk powder for veterinary drug screening analysis. It should be mentioned here that the screening concentration of 100 μg/kg is a compromised concentration for the sake of some less sensitive analytes to provide reliable determination of the antibiotic residues with the proposed procedures. It is, however, quite meaningful concentration to indicate the existence of high risk level of corresponding antibiotic residues which need to take actions. In total, the proposed method can play a role in risk monitoring laboratories and relevant industry institutions.

The article provides information on the development of new functional snacks based on local traditional and non-traditional raw materials. The uniqueness of the composition of snacks is associated with the presence in the recipe of dry mare's and camel's milk, as well as fruit and vegetable purees, dry strains of lacto and bifidobacteria, fucoidan and other food ingredients with increased nutritional and biological value. Evaluation of the chemical composition of the nutritional and biological value of snacks indicates their targeted antioxidant, detoxifying and immunostimulating properties. Functional snacks are recommended for use by the general public, including climbers, pilots of civil and military aviation, athletes, as well as in emergencies and conditions that adversely affect human health.

The aim of this study was to identify potentially toxic contaminants in milk powder. Powdered milk contains a range of toxic and non-toxic substances that are present in a wide variety, also having very different origins. A number of seven milk powder samples from different producers sold on the Romanian market were analyzed, the samples that were collected from the original packaging: P1, P 2, P3, P4, P5, P6 and P7. The concentration of the following elements was analyzed using the X-ray (XRF) fluorescence method: potassium (K), chlorine (Cl), calcium (Ca), phosphorus (P) and aluminum (Al). The vast majority of the samples showed the levels of elements K, Ca, Cl, Al, P well above the maximum allowable limit (AML). In a single test, the elements potassium, calcium, chlorine, phosphorus showed levels below the maximum allowable limit, but the level of aluminum was much above. The experimental results showed that the market sells assortments of milk powder that exceed concentrations above the maximum limits established by the legislation in force for some constituent elements. Concentrations of constituent elements are not always specified on food labels, and if this information appears, they are not always the correct values.

The rehydration properties of original whey protein isolate (WPIC) powder and spray-dried WPI prepared from either unheated (WPIUH) or nanoparticulated WPI solutions were investigated. Nanoparticulation of whey proteins was achieved by subjecting reconstituted WPIC solutions (10% protein, w/w, pH 7.0) to heat treatment at 90 °C for 30 s with no added calcium (WPIH) or with 2.5 mM added calcium (WPIHCa). Powder surface nanostructure and elemental composition were investigated using atomic force microscopy and X-ray photoelectron spectroscopy, followed by dynamic visualisation of wetting and dissolution characteristics using environmental scanning electron microscopy. The surface of powder particles for both WPIUH and WPIC samples generally appeared smooth, while WPIH and WPIHCa displayed micro-wrinkles with more significant deposition of nitrogen and calcium elements. WPIH and WPIHCa exhibited lower wettability and solubility performance than WPIUH and WPIC during microscopic observation. This study demonstrated that heat-induced aggregation of whey proteins, in the presence or absence of added calcium, before drying increases aggregate size, alters the powder surface properties, consequently impairing their wetting characteristics. This study also developed a fundamental understanding of WPI powder obtained from nanoparticulated whey proteins, which could be applied for the development of functional whey-based ingredients in food formulations, such as nanospacers to modulate protein–protein interactions in dairy concentrates.

Objective: This study aimed to establish an efficient and accurate method for the determination of total iodine in milk powder by microwave digestion combining with inductively coupled plasma mass spectrometry (ICP-MS). Methods: Firstly, 0.2 mL of precipitant and 5 mL of ultrapure water were added for mixing and standing, and then 5 mL of nitric acid was added for microwave digestion. After cooling, the volume was fixed to 35 mL with ultrapure water, and then 10 mL of ammonia, 1 mL of stabilizer and 50 μL of TritonX-100 were added in sequence, avoiding the iodine loss. Results: The detection limit was 0.044 mg/kg, while iodine presented favorable linearity in the range of 0~20 μg/L with correlation coefficient (r) of 0.999 9. The precision of the method (RSD %) was less than 5%, and the spiked recoveries of real samples is 90.2% ~ 107.7%. The measured values of various standard substances are consistent with the labeled values. The iodine content of the same milk powder was similar to that of GB 5009.267—2020. Conclusion: The method showed the advantages of high efficiency, good recovery and accurate for the determination of iodine contents in milk powder, ensures personnel safety and reduces instrument maintenance cost.

Lactoferrin (Lf), an iron-binding glycoprotein, regulates the immune system. It has broad-spectrum antimicrobial activity and is critical for child physical growth and development. As a common additive in the dairy industry, it is crucial to quantify LF content. This study established a self-assembly and universal fluorescence aptasensor for detecting LF in milk powder based on structure-selective dyes of PicoGreen intercalated in the label-free aptamer. Herein, the aptamer functions as both a specific recognition element against targets and a fluorescent signal reporter integrated with structure-selective dyes. First, the aptamer folds into a three-dimensional spatial structure based on complementary base pairings and intermolecular weak non-covalent interactions. Then, the dye is intercalated into the minor groove structures of the aptamer and triggers its potential fluorescent property. When the target exists, the aptamer binds to it preferentially, and its space structure unfolds. This causes the freeing of the subsequent dye and decreases the corresponding fluorescence. Hence, the reflected fluorescence signals could directly determine the target concentrations. Under the optimum conditions, a good linear relationship (R2, 0.980) was obtained in the Lf range from 20 to 500 nM with a detection limit of 3 nM (2.4 mg/kg) and good specificity, as well as a reliable recovery of 95.8–105.1% in milk powder. In addition, the universality was also confirmed with a good performance by quickly changing the aptamers against other targets (chlorpyrifos, acetamiprid, bovine thyroglobulin, and human transferrin) or utilizing another fluorescence dye. Therefore, this self-assembly aptasensor provides a universal and concise strategy for effective detection.

The article presents the results of the study of the physical properties of camel milk powder obtained by freeze-drying. The results show the importance of optimizing the drying process to obtain camel milk-based dry dairy products with good functional and physicochemical properties. It was found that the water solubility index of freeze-dried camel milk powder was 38.33%, and the water absorption index was 125.20%.

The dynamics of β-casein and casein micelles in the reconstitution of skim milk were revisited in this study. β-casein migrates into casein micelles upon an increase in temperatures due to an increase in the hydrophobic effect and lower calcium-phosphate cluster solubility. This process can be reversed upon cooling. These phenomena are well known in fresh milk and are not yet clearly established for reconstituted milk powder. As milk powder is commonly used as a functional ingredient in food products, it is of interest to investigate the migration of casein micelle β-casein to and from the serum phase in reconstituted milk. This study aimed to use asymmetrical flow field flow fractionation (AF4) in combination with various detectors to revisit the dynamics of β-casein when reconstituting skim milk at different temperatures. Fluorescence-labelled β-casein was added to fresh and reconstituted skim milk and rapid transport of β-casein into the outer shell of the casein micelles could be observed already after 5 ​min of reconstitution at 50 ​°C. This process stabilized after approximately 5 ​h, which indicates that an equilibrium of β-casein between the serum and the micellar phase was reached. Similar results were found for fresh milk. The apparent density of the casein micelles in the skim milk samples was also found to increase during reconstitution at 50 ​°C. During cold reconstitution of milk powders, the migration of β-casein to the serum was not observed. The results suggest that β-casein was already present in the serum phase upon reconstitution at 6 ​°C. When a sample was reconstituted for 180 ​min at 50 ​°C, the migration of β-casein back into the serum was observed upon cooling the same sample to 6 ​°C. The size of casein micelles in reconstituted milk at 6 ​°C was larger compared to reconstitution at 50 ​°C. With AF4 and the multi-detector approach, the change in concentration and size of casein micelles can be readily investigated and the migration of β-casein can be tracked simultaneously. Therefore, the method is a valuable tool for studies of the properties and changes in various milk samples.

In this study the effect of k-casein gene polymorphism on the technological characteristics of milk powder obtained by spray (AA1:BB1) and freeze drying (AA2:BB2) was investigated. Standardized and generally accepted methods were used in the field of physical and chemical control of dairy products, as well as methods for assessing the heat stability and cheese making properties of milk. The most heat-resistant were the samples with a predominance of milk obtained from cows with the AA CSN3 genotype, in the pH range from 6.4 to 7.0 (36-91 minutes for AA1:BB1 and 37-101 minutes for AA2:BB2). In systems with a fraction of 25% to 100% of milk from cows with the AA CSN3 genotype obtained by freeze drying, higher (by 3-10%) stabilization qualities of protein were revealed when heated in the pH range from 6.4 to 7.0 compared to spray drying. The analysis of the results regarding the cheese making properties showed that with an increase in the proportion of milk from cows with the BB CSN3 genotype from 0% to 100% in model systems, the rennet coagulation time decreases for all samples, regardless of the drying method. It was also found that when using freeze drying, coagulum of all samples were assigned to the highest class of milk quality in terms of cheese making properties, while during spray drying only the samples consisting of min. 75% or completely of milk obtained from cows with genotype BB CSN3 corresponded to this category.

Abstract Background Little is known about maturation of calves’ gut microbiome in veal farms, in which animals are confined under intensive-farming conditions and the administration of collective antibiotic treatment in feed is common. We conducted a field study on 45 calves starting seven days after their arrival in three veal farms. We collected monthly fecal samples over six months and performed 16S rRNA gene sequencing and quantitative PCR of Escherichia coli to follow the dynamics of their microbiota, including that of their commensal E. coli populations. We used mixed-effect models to characterize the dynamics of α-diversity indices and numbers of E. coli, and searched for an effect of collective antibiotic treatments on the estimated parameters. On two farms, we also searched for associations between recommended daily doses of milk powder and bacterial abundance. Results There was high heterogeneity between calves’ microbiota upon their arrival at the farms, followed by an increase in similarity, starting at the first month. From the second month, 16 genera were detected at each sampling in all calves, representing 67.5% (± 9.9) of their microbiota. Shannon diversity index showed a two-phase increase, an inflection occurring at the end of the first month. Calves receiving antibiotics had a lower intercept estimate for Shannon index (− 0.17 CI95%[-0.27; − -0.06], p = 0.003) and a smaller number of E. coli/ gram of feces during the treatment and in the 15 days following it (− 0.37 log10 (E. coli/g) CI95%[− 0.66; − 0.08], p = 0.01) than unexposed calves. There were moderate to strong positive associations between the dose of milk powder and the relative abundances of the genera Megasphaera, Enterococcus, Dialister and Mitsuokella, and the number of E. coli (rs ≥ 0.40; Bonferroni corrected p

A new, simple, rapid, and sensitive reversed-phase High-Performance Liquid Chromatography-Photodiode Array (HPLC-PDA) method was developed and validated for the simultaneous analysis of fat-soluble vitamins A, D3, and E. The method required a simple sample preparation step of saponification with aqueous KOH and extraction with n-hexane. The method was validated in terms of linearity, accuracy, precision, stability, detection limits, and recovery. The method has the advantage of simultaneous determination of vitamins A, D3, and E in a short run time of 10 min. The method was applied successfully for the determination of vitamins A, D3, and E in some infant formula and milk powder from the Jordanian market. Based on this study, vitamin Content in all brands was within 90.0-410% of the labeled value. Vitamin D3 content in the studied brands was within 100.0-850%, while vitamin E content in all brands was less than 48%. The results showed large variation and discrepancy of most vitamins’ contents, which were not in good agreement with the manufacturer label value, though they were below toxic levels.

Vitamin B1 plays an important role in the co-enzymatic reactions for energy-rich compounds called ATP (Adenosine Tri Phosphate). Therefore, it should be added to various food products, for example, milk powder. One method that can be used to determine vitamin B1 is SNI number 3751: 2009, but the method is intended for wheat flour. If the method is to be used for the analysis from other samples, such as milk powder, optimization, and validation, are needed. This experiment was carried out using HPLC, C18 column, and UV detector with a wavelength of 254 nm. The mobile phase used is methanol: acetic acid: bi-distilled water = 32:1:67 (v/v/v), flow rate = 1 mL/minute, isocratic, and reverse phased technique. Method validation parameters include tests of system suitability, linearity, the limit of detection, the limit of quantitation, precision (repeatability), and accuracy. The results showed that the system suitability test was obtained relative standard deviations (% RSD) for retention time and peak area, tailing factor, resolution, separation factor was 0.297%, 1.476%, 1.113, 6.693, and 4.406 respectively. The validation test gets a correlation coefficient (R) of 0.9996, the limit of detection and limit of quantitation were 0.0122 mg/100 mL and 0.0244 mg/100 mL, respectively. The precision test obtained Horwitz's ratio of 0.27%. Accuracy test using CRM obtained % recovery of 93.79-97.77%. All these results meet the requirements of method validation, so it can be concluded that the method of SNI number 3751: 2009 is valid for the determination of vitamin B1 in milk powder and can be used for routine analysis procedure.

The surface appearance of milk powders is a crucial quality property since the roughness of the milk powder determines its functional properties, and especially the purchaser perception of the milk powder. Unfortunately, powder produced from similar spray dryers, or even the same dryer but in different seasons, produces powder with a wide variety of surface roughness. To date, professional panelists are used to quantify this subtle visual metric, which is time-consuming and subjective. Consequently, developing a fast, robust, and repeatable surface appearance classification method is essential. This study proposes a three-dimensional digital photogrammetry technique for quantifying the surface roughness of milk powders. A contour slice analysis and frequency analysis of the deviations were performed on the three-dimensional models to classify the surface roughness of milk powder samples. The result shows that the contours for smooth-surface samples are more circular than those for rough-surface samples, and the smooth-surface samples had a low standard deviation; thus, milk powder samples with the smoother surface have lower Q (the energy of the signal) values. Lastly, the performance of the nonlinear support vector machine (SVM) model demonstrated that the technique proposed in this study is a practicable alternative technique for classifying the surface roughness of milk powders.

Due to the risk of heavy metal pollution in infant milk powder, it is significant to establish effective detection methods. Here, a screen-printed electrode (SPE) was modified with nanoporous carbon (NPC) to detect Pb(II) and Cd(II) in infant milk powder using an electrochemical method. Using NPC as a functional nanolayer facilitated the electrochemical detection of Pb(II) and Cd(II) due to its efficient mass transport and large adsorption capacity. Linear responses were obtained for Pb (II) and Cd(II) in the range from 1 to 60 µg L−1 and 5 to 70 µg L−1, respectively. The limit of detection was 0.1 µg L−1 for Pb(II) and 1.67 µg L−1 for Cd(II). The reproducibility, stability, and anti-interference performance of the prepared sensor were tested as well. The heavy metal ion detection performance in the extracted infant milk powder shows that the developed SPE/NPC possesses the ability to detect Pb(II) and Cd(II) in milk powder.

Agriculture is the backbone of Pakistan’s economy. Currently, the agricultural sector is facing many challenges, especially post-harvest losses, which result in lower yield and profitability. These losses may be reduced by developing indigenous post-harvest processing technologies, such as drying out of agricultural products to enhancement of their sustainability and reduce transportation costs. The country has the advantage of an abundant amount of solar insulation, which can be effectively utilized to operate post-harvest machinery, particularly solar heaters and dryers. Currently, conventional solar heaters face challenges due to lower efficiencies. Therefore, in this study, a solar air heater (SAH), having a size 1220 × 610 × 65 mm, was designed and developed to be connected to a milk powder spray drying system for converting raw milk to powder. Computational fluid dynamics (CFD) were used to anticipate air flow and temperature distribution across the SAH to evaluate optimal performance parameters. An air mass flow rate of 0.01 kgs−1 was required, with the CFD predicting an outlet temperature of 82 °C compared with the experimental observation of 73 °C. The pressure drop across the SAH was recorded to be 0.0000434 bar at this flow rate, which is negligible, with the SAH operating near ambient pressure. The overall heat loss coefficient for convection was 2.27 W. m −2·K−1. The energy losses from the SAH were 37% and the useful energy was 63% of the total energy provided to the SAH. The breakeven point of SAH at a minimum of 4 h of daily usage was 3700 h or 2.5 years. The solar air heater used as a preheater for a spray dryer can save 30 PKR·kWh−1 of energy.

The processing of dairy products can result in ready-to-serve or ready-to-drink products. The process of drying generally turns dairy products into powder that must first be dissolved. A randomized block design with a 3x3 factorial analysis with just two components was used in this research, factors namely factor N (pineapple juice concentration) which consisted of 3 levels, namely n 1: 10%, n2: 20%, and n3: 30%, and factor P (pectin concentration) which consisted of 3 levels, namely p1: 0.1%, p2: 0.3% and p3: 0.5%. In this research, chemical interactions including pH, vitamin C levels, and water content were reviewed. Dissolution time, insolubleness, hygroscopicity, L* a* b* color intensity, and yield quantity are characteristics of physical interactions. Organoleptic responses include color, aroma, taste, and after taste. pineapple juice's impact on the body's chemistry, physiology, and organoleptic response. Water content, pH level, dissolving rate, insoluble, color intensity, and organoleptic reaction to aftertaste are all affected by pectin concentration. Water content, vitamin C levels, and color intensity values *L and *b are all impacted by the interaction between pineapple juice concentration and pectin concentration.

The scope of the study is to determine the influence of the addition of different amounts of carob (CP), cinnamon (CNP), and ginger (GP) powders and fluidized bed agglomeration process on the moisture content, water activity and powder properties of milk powders as well as powder yield and the energy consumption of the drying and agglomeration operations. CP, CNP, and GP were directly added to whole milk at different concentrations (1-8 % by weight), mixed for 30min and filtered by crude filter paper. Then, the filtrate was spray dried at the inlet and outlet air temperatures of 160 and 80 °C respectively. The powder yield ranged between 55.57-67.07% for milk powder with CP (MPCP), 45.48-61.04% for milk powder with CNP (MPCNP), and 42.42-46.93% for milk powder with GP (MPGP). The addition of the powders decreased the total drying time and energy consumption of the drying process (p

Bu çalışmanın amacı; farklı miktarlarda keçiboynuzu (CP), tarçın (CNP) ve zencefil (GP) tozu katkısının ve akışkan yatak aglomerasyon işleminin süt tozlarının nem, su aktivitesi ve toz özellikleri, toz verimi ve kurutma ve aglomerasyon işlemlerinin enerji tüketimi üzerindeki etkisinin belirlenmesidir. Farklı konsantrasyonlarda (%1-8 ağırlıkça) CP, CNP ve GP doğrudan tam yağlı inek sütüne ilave edilmiş ve 30 dk. süre ile karıştırılarak kaba filtre kağıdından süzülmüştür. Elde edilen filtrat 160/80 °C hava giriş/çıkış sıcaklığında pilot ölçekli püskürtmeli kurutucuda kurutulmuştur. Toz ürün verimi CP içeren süt tozlarında (MPCP) %55.57-67.07, CNP içeren süt tozlarında (MPCNP) %45.48-61.04 ve GP içeren süt tozlarında (MPGP) ise %42.42-46.93 arasında değişmiştir. Aromaların ilavesi, kuruma süresi ve enerji tüketimini azaltmıştır (p

This research aimed to establish a mathematical model, using Raman spectral information and the partial least squares regression algorithm (PLS), to predict the percentage of adulteration of powdered milk by starch. The regression model obtained can be used to identify samples that show starch in powdered milk in concentrations ranging from 5% to 40% (w/w). The cross-validation method was used with the strategy of leaving a sample out. The interval that was optimal is the wave number range of 2170-2272 cm-1 . The linear regression model obtained has a multiple correlation coefficient of 99.99%, minimum sum of squares of the predicted residual error (PRESS) of 237.4 and the value of the F statistic, 19210.29 allows us to establish that if there is a relationship Linear significance between Raman intensities and the values of starch concentrations in the mixture. The value of the critical level p = 0.006 indicates that there is a significant linear relationship, and therefore, that the hyperplane defined by the regression equation offers a good fit.

Pre-spray-drying processing may affect stability after reconstitution of emulsion-based powders, such as infant formulas. This study aimed to evaluate the effects of pasteurization temperature and total solids (TS) of the feed on the stability of the emulsions obtained from the reconstituted powders. Four infant formula powders (50%-75 °C, 50%-100 °C, 60%-75 °C, and 60%-100 °C) were produced at pilot scale, from emulsions with 50 or 60% TS pasteurized at 75 or 100 °C for 18 s. Both the emulsion feeds and the emulsions from the reconstituted powders (12.5% TS) were analyzed. The results showed that feeds with 60% TS were flocculated, as indicated by the large particle size and viscosity and the pseudoplastic behavior. Light microscopy revealed that, during spray drying, the flocs were disrupted in 60%-100 °C, while the 60%-75 °C emulsion remained flocculated, reducing its stability post-reconstitution. Although all four emulsions were mainly stabilized by caseins, the presence of β-lactoglobulin was also detected at the oil–water interface, in native state in the formulas preheated at 75 °C and aggregated in the formulas preheated at 100 °C. In conclusion, both the degree of whey protein denaturation (resulting from pasteurization) and the TS of the concentrates during infant formula production affected the emulsion stability of the reconstituted powders.

Recent reports of the presence of halogenated derivatives of polycyclic aromatic hydrocarbons (PAHs) in human foods of animal origin, such as chlorinated (ClPAHs) and brominated (BrPAHs) PAHs, suggest that their contamination in dairy products may also pose a human health risk. This study used GC/Orbitrap-MS to analyze 75 congeners of halogenated PAHs and parent PAHs in milk and creaming powder samples commonly found in grocery stores in Sri Lanka and Japan. Our investigation revealed a total of 31 halogenated PAHs (HPAHs) in the samples. The concentrations of total parent PAHs in the samples from Sri Lanka and Japan ranged from not detected (n.d.)–0.13 and

A collaborative study was undertaken in which five international laboratories participated to determine amino acid fingerprints in 39 authentic nonfat dry milk (NFDM)/skim milk powder (SMP) samples. A rapid method of amino acid analysis involving microwave-assisted hydrolysis followed by ultra-high performance liquid chromatography-ultraviolet detection (UHPLC-UV) was used for quantitation of amino acids and to calculate their distribution. The performance of this rapid method of analysis was evaluated and was used to determine the amino acid fingerprint of authentic milk powders. The distribution of different amino acids and their predictable upper and lower tolerance limits in authentic NFDM/SMP samples were established as a reference. Amino acid fingerprints of NFDM/SMP were compared with selected proteins and nitrogen rich compounds (proteins from pea, soy, rice, wheat, whey, and fish gelatin) which can be potential economically motivated adulterants (EMA). The amino acid fingerprints of NFDM/SMP were found to be affected by spiking with pea, soy, rice, whey, fish gelatin and arginine among the investigated adulterants but not by wheat protein and melamine. The study results establish an amino acid fingerprint of authentic NFDM/SMP and demonstrate the utility of this method as a tool in verifying the authenticity of milk powders and detecting their adulteration.

Abstract The objectives of this study were to develop a probiotic milk powder containing Lactobacillus plantarum NCIMB 8826 immobilized with prebiotic Hi-maize starch and to analyze cell viability after spray drying and exposure to simulated gastric and intestinal conditions. Milk powders containing free L. plantarum and cells immobilized with Hi-maize starch were assessed. Powders were evaluated during storage at 4 °C for 15 days. After spray drying, at 0 and 15 days of storage both treatments had over 8 log CFU/g of viable cells and there were higher viable counts found for immobilized cells compared to free cells after 120 min in simulated gastric fluid. At 15 days of storage, immobilized cells had higher viable counts than free cells after exposure to simulated intestinal fluid for 120 min. The combined probiotic and prebiotic milk powder had stable viable cell counts at refrigerated storage conditions and under simulated gastric and intestinal transit. Graphical abstract

Drinking water is important in food production. Its indicators have a direct impact on the quality and safety of finished products, the technological equipment efficiency, etc. In most food technologies, involving the use of milk powder, a priori use the process of its preliminary hydration, that is, dissolution or recovery. In this connection, there is a need to generalize the existing theoretical and practical foundations of this process and find ways to further improve them. Analysis of scientific and technical material in this area showed, that a number of scientists proposed various descriptions not only of individual stages, but also of the dissolution process as a whole, and its determining factors were identified, mathematical models were built, making it possible to determine critical areas depending on from the properties of the raw materials and the process, data were obtained on the parameters of the system during the dissolution of dry dairy products.In the article presents the sanitary and hygienic, physicochemical and organoleptic require-ments for drinking water by Russian legislation, international organizations and national standards of a number of countries.Presented a review of widely used and promising water treatment methods.Analyzed data, describing the effect of the microelement water composition on the efficiency of milk powder dissolving process. It is shown, that decrease of water total hardness and dry substances of mass fraction adjustment in the reconstituted milk have a positive effect on the dissolution process efficiency.Was noted the relevance of further researches on the directional formation of water trace ele-ment composition for increasing the efficiency of milk powder dissolving and to obtain re-constituted dairy systems, used in the production of various food products of predicted quality and safety.

Vancomycin (Van) is a common antibiotic that pollutes food, feed and ecological environment. In the present study, an anti-Van polyclonal antibodies (pAbs) and Eu3+-labeled goat anti-rabbit IgG monoclonal antibody based indirect competitive time-resolved fluoroimmunoassay (IC-TRFIA) was established for ultrasensitive determination of Van, and its half-maximum inhibition concentrations (IC50) was 13.74 ng/L and the limit of detection (LOD) was 1.07 ng/L. The IC-TRFIA showed strong cross-reactivity (CRs) of 36.2% for norvancomycin, and less than 0.1% for polymyxin B, kanamycin and ampicillin. It was found that the IC-TRFIA for Van spiked in different milk powder samples determination were with good accuracy, stability and repeatability, and its recoveries are 83.0–97.9%, also with its coefficient of variations (CVs) are 3.0–12.9% in intra-assay and inter-assay. The results showed that the established IC-TRFIA was promising for ultrasensitive determination of Van in food samples. Highlights Prepared high-quality Van-KLH/BSA conjugates. Obtained high activity and purify anti-Van polyclonal antibodies. Prepared high-quality Eu3+-labelled goat anti-rabbit IgG monoclonal antibody. Firstly established an IC-TRFIA for Van based on the anti-Van polyclonal antibodies and Eu3+-labelled goat anti-rabbit IgG monoclonal antibody. The IC-TRFIA can be used for ultrasensitive determination of Van in milk powder samples.

Milk powders produced from similar spray dryers have different visual appearances, while the surface appearance of the powder is a key quality attribute because the smoothness of the milk powder also affects flowability and handling properties. Traditionally quantifying this nuanced visual metric was undertaken using sensory panelists, which is both subjective and time consuming. Therefore, it is advantageous to develop an on-line quick and robust appearance assessment tool. The aim of this work is to develop a classification model which can classify the milk powder samples into different surface smoothness groups. This work proposes a strategy for quantifying the relative roughness of commercial milk powder from 3D images. Photogrammetry equipment together with the software RealityCapture were used to build 3D models of milk powder samples, and a surface normal analysis which compares the area of the triangle formed by the 3 adjacent surface normals or compares the angle between the adjacent surface normals was used to quantify the surface smoothness of the milk powder samples. It was found that the area of the triangle of the smooth-surface milk powder cone is smaller than the area of the triangle of the rough-surface milk powder cone, and the angle between the adjacent surface normals of the rough-surface milk powder cone is larger than the angle between the adjacent surface normals of the smooth-surface milk powder cone, which proved that the proposed area metrics and angle metrics can be used as tools to quantify the smoothness of milk powder samples. Finally, the result of the support vector machine (SVM) classifier proved that image processing can be used as a preliminary tool for classifying milk powder into different surface texture groups.