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The objective of this investigation was to examine the effects of distinct dosages of infant formula and diverse formula constituents on the growth and development of weaned rats. Fifty specific pathogen‐free (SPF) male Sprague–Dawley (SD) rats aged 3 weeks were divided into the basic diet group, 20% ordinary milk powder group, 20% special formula milk powder group, 30% ordinary milk powder group, and 30% special formula milk powder group randomly. After 28 days of feeding, compared with the basic diet group, the body mass and brain/body weight of rats in the 30% ordinary and special formula milk powder groups were decreased. At the Genus level, Bacteroides in the group supplemented with 20% special formula milk powder was significantly lower than that in the basic diet group, and Parabacteroides was significantly lower than that in the 20% ordinary milk powder group. Lactobacillus was significantly higher than those in the basic diet group and the 20% ordinary milk powder group, and Blautia was significantly higher than those in the basic diet group and the 20% and 30% ordinary milk powder groups, and UBA1819 was significantly higher than those in the other groups. The abundance of Parasutterella in the basic diet group was significantly higher than those in the groups supplemented with 20% ordinary milk powder, 20% special formula milk powder, and 30% ordinary milk powder. This study found that different doses and different formula components of infant milk powder could affect body mass and intestinal flora in Sprague–Dawley (SD) rats, and the addition of low‐dose (20%) special formula infant milk powder can increase the beneficial bacteria in the intestinal flora of rats and may reduce the pathogenic bacteria. [ABSTRACT FROM AUTHOR]

Food preservation and fortification pose significant challenges in the fruit and dairy sectors, particularly in developing regions with limited infrastructure and rising production volumes. Cashew apples, rich in antioxidants such as vitamin C and polyphenolic compounds, often go to waste due to their high perishability. In Goa, India, these discarded fruits are used to produce "Feni," an alcoholic beverage, but broader utilization strategies are still needed. This study introduces a novel approach to extend the shelf life of dairy products like milk powder and enhance their nutritional content by fortifying it with cashew apple juice (CAJ) through spray drying. In order to reduce moisture content during spray drying and to obtain a free‐flowing powder of the final product, maltodextrin was added. Maltodextrin alters the adhesive properties of the fruit juice droplets on surfaces and facilitates the formulation of free‐flowing powder. The key parameters including solubility, bulk density, and glass transition temperature, along with structural analyses such as X‐ray diffraction, field emission scanning electron microscope, and Fourier transform infrared spectroscopy, were evaluated to compare the fortified CAJ milk powder with its commercial counterparts. Experiments determined optimal spray‐drying conditions, achieving a free‐flowing powder at inlet and outlet temperatures of 140 and 60°C, respectively, with a 7% maltodextrin concentration (18 DE). The resulting milk powder displayed a Tg value of 76.7 ± 2.3°C, falling within the acceptable range of 65 to 98°C, demonstrating the feasibility of this fortification method based on the spray‐drying process parameters. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. 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. [Display omitted] [ABSTRACT FROM AUTHOR]

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 proteins, integral to stable foam production, exhibit seasonal and type-dependent variations. Understanding the impact of protein levels with and without fat on foaming properties is essential for selecting suitable milk types and controlling the foaming process. In this study, we employed steam injection and mechanical mixing to assess foamability, foam stability, and foam structure of (1) reconstituted skim milk powder dispersions (1.5–15% solids concentration, corresponding to 0.5–5.0% protein), (2) reconstituted whole milk powder and commercial whole milk dispersions (0.5% protein), and (3) whole milk with added skim milk powder and milk protein concentrate (3.5 and 4% protein) and butter milk powder (0.5 and 1% total solid content). Results reveal that increasing solids concentration from 1.5 to 15% significantly increased lactose content, viscosity, and surface tension. However, these changes did not impact foamability or foam stability, while slightly decreasing air bubble size. At 0.5% protein, skim milk powder dispersions demonstrated higher foam volume (16 times greater) and more stable foam compared to reconstituted whole milk powder and whole milk dispersions, despite similar foam structure and appearance. These findings emphasize the substantial influence of the protein/fat ratio on milk's foaming properties. Additionally, the addition of skim milk powder, milk protein concentrate, or butter milk powder at the investigated content did not affect the foaming properties of whole milk. [ABSTRACT FROM AUTHOR]

The potential of focused beam reflectance measurement (FBRM) and electrical resistance tomography (ERT) was evaluated as on‐line process analytical technologies (PAT) for monitoring powder rehydration. Skim milk powder (SMP) and stage one infant formulas were evaluated. Among all samples, SMP had the greatest conductivity by ERT (P < 0.05), this was confirmed by off‐line methods, that is, SMP had a higher solubility, whereas infant formulas had lower solubility. Particle counts for fines of all samples reached peak values ~450 s. Results demonstrated PAT tools offer capability for rehydration characterisation of dairy and non‐dairy powders. [ABSTRACT FROM AUTHOR]

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.

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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The present work illustrates the potential application of laser-induced breakdown spectroscopy (LIBS) for quick in situ authentication and evaluation of the minerals in milk powder. LIBS spectra of milk powders confirm the presence of the spectral lines of organic elements like Carbon (C), Hydrogen (H), Nitrogen (N), and inorganic elements/minerals like Calcium (Ca), Potassium (K), Magnesium (Mg), and Sodium (Na), along with the electronic bands of the CN molecule using National Institute of Standards and Technology (NIST) database. With the help of integrated intensity of the spectral lines of the various elements present in the LIBS spectra of the samples, we have compared the concentrations of minerals in different brands of milk samples. Rapid differentiation/discrimination/classification of various milk samples based on major and minor elements present in milk powder was performed using a Chemometric technique such as Principal component analysis (PCA). We have applied partial least square regression (PLSR) of the different vibronic bands of the CN molecule to estimate the concentration of protein level in milk samples. Further, the presence of the organic molecules/compounds in milk samples was confirmed by their functional group present in the Fourier-transform infrared (FTIR) spectra and by the absorption peaks/bands present in UV–visible spectra of the milk samples. Biochemical analysis was used to estimate and compare the protein level in the milk samples. The results of the present work reveal the potential of LIBS for quick, real time, cost effective, easy-to-operate, and high sampling rates analysis of any edible products. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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 (

Every microbial environment starts with an initial contamination from microorganisms present in soil, water, and atmospheric dust. The unique characteristics of each environment ultimately dictate which species or types of associations become dominant. Consequently, microorganisms with high resistance to inhibitory or lethal factors often thrive in food products, on various surfaces, and on machinery and equipment. Bacillus cereus serves as a prime example, widely distributed in nature and considered an opportunistic pathogenic species. Research conducted between 2021 and 2023 focused on several categories of milk powder samples collected from sales networks in Călăraşi County, Ilfov County, and Argeș County. These categories included skimmed milk powder with 1% fat, milk powder with 26% fat, organic milk powder with 26% fat, milk powder for children aged 4-5 years, and of milk powder for infants aged 9- 12 months. The analysis of these five products involved two categories of methods: confirmation on MYP agar, blood agar, and real-time PCR testing for the amplification and detection of specific Bacillus cereus DNA. Identification of species within the B. cereus group was conducted using specific tests. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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 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.

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. [ABSTRACT FROM AUTHOR]

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.

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.

Spore-forming bacteria are common contaminants of milk powder and processing lines and a major concern for the dairy industry. This dairy-associated microflora was studied extensively and well characterized in developed countries (exporters of milk powder), compared to developing countries (importers). Thereby, the quality issues affecting dairy powders and derived products are not fully controlled in developing countries. That is the case in Algeria, where recombined or reconstituted pasteurized milk is of low quality, reduced shelf-life, and the related dairies faced recurrent contaminations due to spores and biofilms. The transfer of spore-forming bacteria from exporters of dairy powders to importers in developing countries is an interesting topic, not thoroughly investigated. In addition, milk powder-based products are growing worldwide and their attributes, processes and technologies need to be better understood and controlled. This review analyzes issues affecting milk powder quality, based on few studies from developing countries in comparison with current knowledge, and emphasis on the case in Algeria. It provides information on how spore-forming bacteria and their biofilms affect the quality and shelf-life of recombined pasteurized milk produced in Algeria and compromise hygiene conditions in local dairy plants. Challenges and perspectives for better management of spore transfer from exporters of dairy powders to importers in developing countries are thereby outlined. Highlights: The presence of spore-forming bacteria in milk powder is a serious safety issue. Spores are not well known, characterized and controlled in importers from developing countries. Spores cause recurrent contamination of pasteurized milk and biofilm issues in Algerian dairies. Challenges are how to reduce the flow of spores in milk powder trade. Perspectives on identification targeting predominant spores and improvement of biofilm removal. [ABSTRACT FROM AUTHOR]

The paper aims at the artificial weaning that is currently used in sheep and goat farms. In Romania, the main mating season is autumn, and calving takes place in spring. The price of milk and dairy products is high during this period because the milk produced by sheep and goats is consumed especially by lambs / kids, to be capitalized on the stain only after their weaning. In sheep and goats with very good milk yields, one milking per day can be practiced provided that enough milk remains for sucking lambs. In other cases, the lambs are weaned early and will be raised with milk substitutes and the milked milk is fully exploited on the market. Breeders who want to capitalize on all or part of the milk production produced by the mother sheep as early as possible after farrowing try to find those technological variations of feeding lambs / kids that do not affect their growth. This line also includes the research carried out regarding the effect of using milk substitutes (reconstituted milk) in the feed of lambs / kids by breastfeeding and by incorporating them into the mixture of concentrates. [ABSTRACT FROM AUTHOR]

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.

To improve the qualitative accuracy of foreign protein adulteration in milk powder, a novel method named multidimensional spectral information laser-induced breakdown spectroscopy (MSI-LIBS) was proposed, which fully mined the effective information in the spectra by integrating the absolute intensity, the first derivative spectra, and the ratio spectra. Compared with traditional LIBS, the performance of the models based on MSI-LIBS was significantly improved. The accuracy of the cross-validation set of support vector machine, k-nearest neighbor, and random subspace method-linear discriminant analysis models increased from 80.98%, 75.61%, and 79.25% to 85.17%, 79.32%, and 81.18%, respectively. The accuracy of the prediction set increased from 81.50%, 76.03%, and 79.07% to 85.82%, 79.74%, and 81.28%, respectively. Furthermore, the visualization results of t-distributed stochastic neighbor embedding also showed that there was a more obvious boundary between the spectra of different samples based on MSI-LIBS. Therefore, these results fully prove the effectiveness of MSI-LIBS in improving the performance of LIBS classification. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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.

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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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 chromatographymass 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 C16:0, C18:0, C18:1n9c, C14:0 FAs. In camel milk samples, lysine (29.64%) was the highest in concentration among indispensable amino acids, followed by methionine (25.68%). Some polyunsaturated fatty acids (PUFAs) such as C18:3n3c, C20:4n6, C18:3n3c, C20:3n3c 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. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

The importance of milk and its products accelerated their adulteration as well as their characterization in term of techniques used, composition determination and adulteration quantification. Fourier Transform Infrared spectroscopy (FTIR) is one of the most widely used and increasingly developed methods to identify chemical contaminations and determine their concentrations. This study employs FTIR and two dimensional correlation (2D-COS) spectroscopies to detect milk powder adulteration with sucrose, lactose and starch in the concentrations range from 0.0 % to 6.0 % w/w. With the help of synchronous 2D-COS-FTIR spectra, the FTIR regions from 830 to 930 and 930–1200 cm−1 were determined as the qualified regions for the detection and carrying out quantitative analysis of milk adultered carbohydrates. Based on the area beneath the corresponding region or the height of a specific band limits of detection were determined as 0.25, 1.2 and 1.5 % for sucrose, starch and lactose respectively. The method was applied on commercial milk powder samples and one sample was assigned to have been adultered with 4 % sucrose. FTIR spectroscopy combined with 2D-COS offers an advanced tool for rapid screening and quantification of milk adulteration. • 2D-COS-FTIR is utilized to detect sucrose, lactose and starch in milk powder. • Synchronous 2D-COS-FTIR used to determine the quantitative bands of each carbohydrate • LODs were determined as 0.25, 1.2 and 1.5 % for sucrose, starch and lactose. • 4 % sucrose adulteration was detected in a commercial milk powder sample. • 2D-COS-FTIR offers a rapid screening and quantification tool of milk adulteration. [ABSTRACT FROM AUTHOR]

To explore the influence of milk powder storage by-products on the probiotic activity, Lacticaseibacillus paracasei JY025 fortified milk powder was used to evaluate the change of bacterial activity and the accumulation of Maillard and lipid oxidation by-products during long-term storage. Based on the above results, this study further clarifies the effect mechanism of milk powder by-products on the metabolism and transcriptional response of Lacticaseibacillus paracasei JY025. The results of the strain JY025 growth ability and its metabolic ability of various carbon sources under different by-product interventions indicated that the Maillard by-products (higher concentrations) and the lipid oxidation by-products inhibit the growth metabolic of Lactobacillus. The transcriptomic analysis of strains under different interventions further suggested the intervention of Maillard by-products with a specific concentration improve the ability of Lactobacillus to utilize carbohydrates, which helps to provide additional energy and improve the tolerance of Lactobacillus to lipid oxidation by-product stress. [Display omitted] • Milk powder by-products are accumulated with the extension of storage time. • Higher concentrations of Maillard by-products inhibit bacterial growth metabolism. • Lipid oxidation by-products are not conducive to the bacterial growth metabolism. • Maillard by-products improve bacterial tolerance to lipid oxidation by-product. [ABSTRACT FROM AUTHOR]

Radio frequency (RF) is a dielectric heating technology that allows rapid and volumetric heating of milk powder, outperforming the heating uniformity of conventional powder heating methods. Typically, RF milk powder processing consists of a fast RF heating phase, followed by an oven heating phase in temperatures around 90 °C. This methodology can result in milk powder quality deterioration due to non-uniform temperature distributions and local overheating. Radio frequency-only processes with a more gradual heating rate are alternative solutions to minimise the impact on milk powder quality. This study investigated the effect of the heating rate on the microbial inactivation of Salmonella Typhimurium inoculated in skimmed milk powder, as well as the effect of each process on two quality characteristics, colour and solubility. Overall, a slower heating profile resulted in sufficient inactivation rates of Salmonella in skimmed milk powder, while still providing a high-quality end product. A 4-log reduction was achieved by treating the skimmed milk powder up to 95 °C using a slower, longer heating rate. No statistically significant changes were observed in the solubility of skimmed milk powder and only the harshest treatment to 95 °C led to a slight increase in the yellowness of the skimmed milk powder colour. [ABSTRACT FROM AUTHOR]

It is common that unscrupulous merchants attempt to gain profits by raw milk adulterated with high-temperature processing and long storage time of milk powder, which damages consumer rights and interests. In this study, we propose a practical, reagent-free and rapid method to identify raw milk adulterated with milk powder using ATR-FTIR spectra coupled with machine learning-based approach. Four distinct machine learning algorithms were performed to determine adulterated milk in authentic pure milk based on full spectrum and three interest of ATR-FTIR characteristic regions (1800–580 cm−1, 3700–2700 cm−1 and 1800–580 cm−1+3700–2700 cm−1). The results indicated that SVM and PLS-DA yielded higher average accuracy, sensitivity, specificity, negative predictive value and area under the receiver operating characteristic curve, compared with RF and SIMCA. In particular, SVM and PLS-DA based on ATR-FTIR feature region (1800–580 cm−1) provided near-perfect classification performance for adulterated milk with low computational intensity and good robustness. The satisfactory performance of rapid, reagent free and low-cost infrared spectroscopy with various machine learning algorithm and feature selection approach, confirm its potential for on-line monitoring and intelligent detecting of milk adulteration. • A new strategy was proposed to detect raw milk adulterated with milk powder. • The four distinct models were constructed to distinguish raw milk adulteration. • The four distinct models were compared under unbiased estimation. • SVM and PLS-DA present optimal classification and recognition performance. [ABSTRACT FROM AUTHOR]

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.

Maillard reaction (MR) and lactose crystallization (LC) are important reactions in the storage of milk powder. In this study, three models with different proteins based on skimmed milk powder were established to investigate the relationship between MR and LC at different water activities (aw). Moisture sorption isotherm, glass transition temperature (Tg), and glycation products were evaluated, and the protein structure and lactose crystallinity were determined. The results indicated that MR product content, browning, and LC subsequently enhanced with the increase in aw. The Tg value dropped lower than 0 at aw 0.43 in whey protein isolate–lactose (WP–Lac) model and at aw 0.54 in casein–whey protein isolate–lactose (CN–WP–Lac) model and casein–lactose (CN–Lac) model. The crystallinity of α‐lactose monohydrate and anhydrous β‐lactose in WP–Lac model was more significant than CN–WP–Lac and CN–Lac models (p < 0.05). The molecular band of whey protein gradually blurred in the Sodium dodecyl‐sulfate polyacrylamide gel electrophoresis image, and the content of α‐helix of WP–Lac model increased by 45.15% from aw 0.33 to 0.53 (p < 0.05), while that of CN–WP–Lac model increased by only 3.95% (p < 0.05). With the increase in aw, WP–Lac model formed more browning and crystallization products than CN–WP–Lac model, indicating that the presence of micelle macromolecules and the interaction between casein and whey proteins limited the browning and crystallization in CN–WP–Lac model. Practical Application: Maillard reaction and lactose crystallization are important reactions in the storage of milk powder, and the result will provide theoretical guidance for the development of milk powder in the food industry. [ABSTRACT FROM AUTHOR]

In order to investigate how the addition of two common ingredients in chocolate, sugar and milk powder, affects the mechanical properties of solid chocolate, uniaxial compression tests and wedge fracture tests were carried out using four ratios of chocolate as the experimental material. Mechanical properties such as Young’s modulus and fracture toughness were directly correlated with textural properties such as hardness, elasticity, and brittleness. The results show that adding sugar increases Young’s modulus and fracture toughness of chocolate, while milk powder is the opposite. In equal amounts of both, sugar played a more substantial role. In combination with the properties exhibited by chocolate in the above tests, data from creep tests were collected to improve the classical Bingham model and develop a new constitutive model for predicting the mechanical behaviour of solid chocolate with different ratios of added sugar and milk powder. The new four-component constitutive model allows for a more accurate fit to the creep test data and this work provides some suggestions for making different tasting chocolates by adjusting the addition of ingredients. [ABSTRACT FROM AUTHOR]

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 <0.001–16 ng/g dry weight (d.w.). Total ClPAHs and BrPAHs in the samples ranged from 0.01–3.35 and 1.20–5.15 ng/g (d.w.) for Sri Lanka, and 0.04–2.54 and n.d.–2.03 ng/g d.w. for Japan, respectively. The ClPAHs were dominated by chlorinated-pyrene, -fluoranthene, and -benzo[a]pyrene congeners, whereas the BrPAHs were dominated by brominated-naphthalene and -pyrene congeners. The toxic assessment estimated based on the intake of toxic equivalency quotients (TEQs) for target compounds in milk powders revealed that HPAHs might contribute additively to the PAHs-associated health risk to humans, indicating that more research is needed. [ABSTRACT FROM AUTHOR]

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 FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

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.