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Creatine is a well-known member of supplement family and is widely preferred by consumers for therapeutic applications, muscle strength, and energy recovery. This study describes a new concept, which is based on a simple, one-step, and non-enzymatic creatine detection system on the Pt electrode. The creatine content of food supplements was determined using an elemental analyzer, and five different supplements were separated in terms of creatine. Three supplements were investigated as creatine sources, and the other two supplements were considered as branched-chain amino acid sources. For the electrochemical detection of creatine, cyclic voltammetry and square-wave voltammetry techniques were used. Graphene oxide and carbon nanotube-modified surfaces were applied in addition to bare Pt surface; however, bare Pt surface was found to be superior to the modified surfaces. Creatine was successfully detected using the proposed Pt electrode, and the limit of detection was calculated to be 36.0 mu g L-1. The obtained selectivity allowed performing a voltammetric comparison of creatine and branched-chain amino acid supplements. Real sample analysis was performed by analyzing milk powder; however, milk powder supplied only 32.4% of creatine content. This study presents a new method for detection of food supplements without the need for modification, high-cost, or pretreatment process.

This study aims to determine the effect of variations in drying temperature and concentration of green spinach juice (Amaranthus hybridus l) on spinach milk powder using a rotary vacuum machine. This study uses the research design method used is a factorial randomized block design with 2 repetitions. The treatment design carried out in this study consisted of two factors, namely the drying temperature (T) consisting of 3 levels. The rotary vacuum drying method produces the best characteristics with a moisture content of 2.21%, chlorophyll content of 7.65 mg/l, antioxidant activity of 2024.22 ppm. The results of the best physical analysis were 31.50 seconds of dissolution time, 14.95% yield, 80.18% solubility, 11.35% hygroscopicity, 18.11 Cp viscosity, color intensity L* 63.21, color -a* 7, 00, color b* 26.68.

The purpose of this study was to determine the effect of Trehalose and Telang-Pea (Clitoris ternatea L.) which are used as fillers for Telang-Yellow milk powder. This study used a randomized block design, 3x3 factorial, and 2 replications. Trehalose concentrations (10%, 15% and 20%) and t butterfly pea flower concentrations (0.5%, 1% and 1.5%) were research factors. The results of this study included water content, antioxidant activity, viscosity, yield, solubility, dissolution time, hygroscopicity, color intensity, and preference for taste, color, aroma and after taste. The results showed that water content, hygroscopicity, dissolution time, solubility, yield, pH value, color, and hedonic assessment of taste, color, aroma, and aftertaste were affected by trehalose and eggplant concentrations. The best organoleptic results were obtained with t1b2 samples (0.5% trehalose and 15% Butterfly Pea). The best treatment was the t3b3 treatment with the results of the analysis of water content 2.86%, hygroscopicity 7.15%, amendment 20.00%, soluble time 29.13%, solubility 83.98%, pH 6.72, antioxidant activity 557.77 ppm, color intensity *L 48.01, *a 4.73 and *b 6.10.

The objective of this study was to determine the effect of the concentration of Moringa leaf extract and variations in drying temperature on the chemical characteristics of Moringa milk powder. The research design used a randomized block design with repeated 3x3 factorials, followed by Duncan’s test; The results showed that the concentration of Moringa extract and variation of drying temperature had a significantly different effect on the chemical and organoleptic characteristics of Moringa milk powder. The best treatment was the treatment with the addition of 7% moringa extract at 70 °C.

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.

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 objective of this paper was to study the effect of potassium iodide solution on nonlinear chemical oscillation system of (NH4)4Ce(SO4)4-NaBrO3-malonic acid in the food safety detection. Taking milk powder and pure water blank samples as tested samples, click the menu to collect data. When oscillation curve went on smoothly to 8 min, potassium iodide solution of different concentration was injected, respectively, and the influence of potassium iodide solution of each concentration on intuitive information and characteristic parameters of the corresponding oscillation spectrum was investigated. The results showed that when the concentration of potassium iodide was higher than 1 × 10-3 mol/L, visual information and some characteristic parameters of nonlinear chemical oscillation spectra of milk powder and pure water blank samples were greatly disturbed, and there was a good linear relationship between oscillatory end time and the concentration of potassium iodide, and correlation coefficient was 0.9902. At the same time, this study provided a reference for the study of disturbance of other components on nonlinear chemical oscillation system in the food safety detection.

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.

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.

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

В статье приведены перспективы производства сухого верблюжьего молоко полученного различными методами сушки. Рассмотрены экономические аспекты удорожания конечного продукта., The article presents the prospects for the production of dry camel milk obtained by various drying methods. The economic aspects of the increase in the price of the final product are considered.

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.

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 < 0.05).Conclusions This observational study shows early convergence of the developing microbiota between veal calves and associations between the dose of milk powder and members of their microbiota. It suggests that administration of collective antibiotic treatment results in a reduction of diversity and size of the E. coli population and highlights the need for additional work to fully understand the impact of antibiotic treatment in the veal industry.

Hyperspectral imaging (HSI) in the spectral range of 400–1000 nm was tested to differentiate three different particle size fractions of milk powder. Partial least squares discriminant analysis (PLS-DA) was performed to observe the relationship of spectral data and particle size information for various samples of instant milk powder. The PLS-DA model on full wavelengths successfully classified the three fractions of milk powder with a coefficient of prediction 0.943. Principal component analysis (PCA) identified each of the milk powder fractions as separate clusters across the first two principal components (PC1 and PC2) and five characteristic wavelengths were recognised by the loading plot of the first three principal components. Weighted regression coefficient (WRC) analysis of the partial least squares model identified 11 important wavelengths. Simplified PLS-DA models were developed from two sets of reduced wavelengths selected by PCA and WRC and showed better performance with predictive correlation coefficients (Rp2) of 0.962 and 0.979, respectively, while PLS-DA with complete spectrum had Rp2 of 0.943. Similarly, classification accuracy of PLS-DA was improved to 92.2% for WRC based predictive model. Calculation time was also reduced to 2.1 and 2.8 s for PCA and WRC based simplified PLS-DA models in comparison to the complete spectrum model that was taking 32.2 s on average to predict the classification of milk powder samples. These results demonstrated that HSI with appropriate data analysis methods could become a potential analyser for non-invasive testing of milk powder in the future.

Máster en Ingeniería Química

This paper introduces a closed-loop dryer system to reduce the energy consumption for milk powder production. The system is based on a monodisperse droplet atomizer which reduces the amount of fines in the exhaust air, and allows dehumidification and recirculation of the air over the dryer. In this way the latent and sensible heat from the dryer exhaust are recovered. Two adsorbent systems for dehumidification are discussed; a membrane contactor with a liquid desiccant, and a zeolite sorption wheel. Four configurations for closed-loop spray drying are simulated and optimized. By heat integration of the adsorber-regenerator system with the dryer and preceding concentration step, the energy consumption is significantly reduced to 4.9 MJ heat per kg milk powder. The final heat integration solutions were obtained by simultaneous optimization of the operational conditions and the heat exchanger network based on pinch analysis. Industrial relevance Drying is an energy intensive operation in processing. To comply with the upcoming regulations that arise from the EU goals for sustainable development, the energy consumption of drying processes should be reduced drastically. Emerging technologies are the key for the next step in energy efficiency improvement. A closed-loop spray drying system for milk powder production is simulated and optimized in this work. The proposed technologies are: monodisperse droplet drying, membrane contactor and a zeolite wheel. By applying air dehumidification and heat integration the latent and sensible heat are recovered from the exhaust air. The energy consumption for milk concentration and spray drying has the potential to be lowered from 8.4 to 4.9 MJ heat per kg milk powder. Although milk powder has been considered, the proposed system is also applicable to other food products, as well as in the (bio)chemical, pharmaceutical and paper industry.

With the rising trend of consumers being offered by start-up companies portable devices and applications for checking quality of purchased products, it appears of paramount importance to assess the reliability of miniaturized sensors embedded in such devices. Here, eight sensors were assessed for food fraud applications in skimmed milk powder. The performance was evaluated with dry- and wet-blended powders mimicking adulterated materials by addition of either ammonium sulfate, semicarbazide, or cornstarch in the range 0.5-10% of profit. The quality of the spectra was assessed for an adequate identification of the outliers prior to a deep assessment of performance for both non-targeted (soft independent modelling of class analogy, SIMCA) and targeted analyses (partial least square regression with orthogonal signal correction, OPLS). Here, we show that the sensors have generally difficulties in detecting adulterants at ca. 5% supplementation, and often fail in achieving adequate specificity and detection capability. This is a concern as they may mislead future users, particularly consumers, if they are intended to be developed for handheld devices available publicly in smartphone-based applications. Full article(This article belongs to the Special Issue Rapid Detection Methods for Food Fraud and Food Contaminants Series II).

Toxin-contaminated foods and beverages are a major source of illness, may cause death, and have a significant negative economic impact worldwide. Aflatoxin B1 (AFB1) is a potent toxin that may induce cancer after chronic low-level exposure. This study developed a quantitative recombinant AflR gene antiserum ELISA technique for aflatoxin B1 detection in contaminated food products. Aflatoxin B1 residuals from 36 food samples were analyzed with HPLC and VICAM. DNA was extracted from aflatoxin-contaminated samples and the AflR gene amplified using PCR. PCR products were purified and ligated into the pGEM-T vector. Recombinant plasmids were sequenced and transformed into competent E. coli (BL21). Molecular size and B-cell epitope prediction for the recombinant protein were assessed. The purified protein was used to induce the production of IgG antibodies in rabbits. Serum IgG was purified and labeled with alkaline phosphatase. Finally, indirect-ELISA was used to test the effectiveness of polyclonal antibodies for detection of aflatoxin B1 in food samples.

Effects of pH and heating on deamidation of whey protein concentrate (WPC) solution and functional properties of resultant spray-dried WPC powder were investigated. Temperature and heating time affected deamidation rates with the highest reactivities for WPC solutions heated at 120 °C for 15 min and 145 °C for 120 s. Deamidation sites were pH dependent: pH 3 induced more glutamine deamidation; pH 10 induced more asparagine deamidation. The functional properties of spray-dried WPC powders were also pH dependent. WPC solution adjusted to pH 3 and heated at 145 °C for 120 s (prior to spray drying) exhibited a reduction in solubility and foamability, but markedly improved foam stability of the resultant powders; meanwhile, the properties of powders were not significantly impacted by pH adjustment to 10.0 and heating at 145 °C for 120 s. However, pH 3 and 10 with and without heating significantly improved emulsifying properties of spray-dried WPC.

The increasing importance of goat milk renews the need to examine the authenticity of goat milk powder and to identify frauds with cow milk powder. The use of front-face and time-resolved fluorescence techniques to identify biochemical composition and structure changes could assist milk powder frauds analysis. This study aimed to use fluorescence spectra and lifetimes to differentiate frauds of goat milk powder with cow milk powder. We analyzed the fluorescence spectra by partial least squares and found a good prediction result. Employing analysis of variance, we observed different fluorescence lifetimes for goat milk powder with cow’s milk powder in six categories. In addition, we use linear regression to create a model to predict the amount of cow’s milk in each the samples using the mean intensity lifetime. These results indicate that front face and time-resolved fluorescence can assist on the analysis of powder milk and its composition.

A rapid and sensitive HPLC-APCI-MS/MS method for the determination of cholesterol oxidation products (COPs) in milk powder based foods is reported. The method consists in the direct saponification of the sample and purification of oxysterols by reversed phase C18-SPE followed by HPLC-MS/MS analysis. By this procedure, the extraction and enrichment of oxysterols are combined in a unique step, reducing sample manipulation and the possible formation of artifacts. LOD and LOQ were in the concentration ranges of 2-8ngg-1 and 8-30ngg-1, respectively. The precision (CV%) was in the range 10-36% in fresh samples with a total COPs amount from 212 to 645ngg-1 and 6-14% for an oxidized sample with a higher amount (3651ngg-1). The recovery ranged from 74±8% for 7-ketocholesterol to 101±12% for 7α-hydroxycholesterol at 200ngg-1 and from 82±2% for 7-ketocholesterol to 117±10% for 5α,6α-epoxycholesterol at 500ngg-1 spiked levels, respectively.

This study shows the use of time-domain (TD)-NMR transverse relaxation (T2) data and chemometrics in the nondestructive determination of fat content for powdered food samples such as commercial dried milk products. Most proposed NMR spectroscopy methods for measuring fat content correlate free induction decay or echo intensities with the sample's mass. The need for the sample's mass limits the analytical frequency of NMR determination, because weighing the samples is an additional step in this procedure. Therefore, the method proposed here is based on a multivariate model of T2 decay, measured with Carr-Purcell-Meiboom-Gill pulse sequence and reference values of fat content. The TD-NMR spectroscopy method shows high correlation (r = 0.95) with the lipid content, determined by the standard extraction method of Bligh and Dyer. For comparison, fat content determination was also performed using a multivariate model with near-IR (NIR) spectroscopy, which is also a nondestructive method. The advantages of the proposed TD-NMR methodare that it (1) minimizes toxic residue generation, (2) performs measurements with high analytical frequency (a few seconds per analysis), and (3) does not require sample preparation (such as pelleting, needed for NIR spectroscopy analyses) or weighing the samples.

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

The quality of milk powder is largely determined during it manufacture process by the morphological characteristics of powder particles. Considering that, the main research objective of this study was to determine whether parameters of the production process contribute to differences in the microstructure of the manufactured powders, and by this means affect their functional traits. To diversify the milk powder production process, various temperatures of the inlet air were used during drying, i.e. 140, 150 and 160 °C. An image fractal analysis was employed and powder particle sizes were compared with respective results achieved in the instrumental analysis using the laser diffraction method. Values of fractal dimensions decreased slightly along with drying temperature increase, what demonstrates that the technological parameters are reflected in the microstructure of milk powders produced. Although particle sizes determined with both methods fitted within the same range of values, the contribution of particular fractions slightly differed and the choice of the appropriate approach may not always be unambiguous. Finally, the fractal dimension is a precise parameter which provides the accurate and explicit characteristics of milk powder microstructure and as such should be recommended for the characterization of irregular structures of different food products.

This article analyzes media responses to a 2010 Greenpeace China report titled Swimming in Poison. Among other alarming data, the report states that fish from collection points along the Yangtze River showed elevated levels of harmful “environmental hormones” (huanjing jisu), also referred to as endocrine-disrupting chemicals (EDCs). Scholars have critiqued EDC science and activism for its heteronormative pathologizing of intersexuality, nonreproductive sexual activity, and impaired fertility, drawing attention to the “sex panic” at work in EDC discourse. This article shows that such sex panic is neither necessary nor universal in anxieties surrounding EDCs. Unlike media responses to EDC events in Europe and North America, Chinese news articles that followed the report did not focus on anxieties surrounding sexual transgression. Instead, media reactions focused on food safety, industrial capitalism, and the ecological scope of pollution. Based on this analysis, the author argues that the disruptive quality and analytic potential of China’s environmental hormones has less to do with a defense of sexual purity or bodily integrity, and more to do with acknowledging the depths to which human and nonhuman bodies in today’s China are suffused with the sometimes toxic social, economic, political, and chemical environments in which people eat, grow, and live. Keywords: China, toxicity, endocrine-disrupting chemicals, pollution, Yangtze River, Greenpeace, milk powder, environmental activism, hormones

В статье представлен анализ и прогноз производства сливочного масла в России до 2025 года. Производство сливочного масла в России падает и не имеет явно выраженного тренда. Статистические данные по динамике производства с1992 года по 2018 показывают падение производства с 761,6 тыс.т. в 1992 году, до 256,5 тыс.т. в 2018 году. Сливочное масло является важным натуральным продуктом питания и поэтому анализ и прогноз производства такого продукта является целью данного исследования. Производство сливочного масла может зависеть от многих факторов. Были выделены несколько факторов, могущих влиять на объем производства. Это среднедушевой годовой доход населения, производство сырого и сухого молока, импорт сухого молока, экспорт и импорт сливочного масла, средние цены на тонну сырого молока, на килограмм сливочного масла, цена за 1 кг импортного сливочного масла ($ США), объем импорта пальмового масла. В качестве методов исследования были использованы статистические методы, в частности корреляционно-регрессионный анализ и прогноз временных рядов по трендовой составляющей. Была построена однофакторная линейная регрессионная модель с независимой переменной производством сырого молока. На основе этой модели был произведен прогноз производства сливочного масла, который был сравнен с прогнозом сливочного масла по полиномиальной трендовой модели. При расчете по регрессионной модели, прогноз по сырому молоку был произведен по трем вариантам тренда: линейному, логарифмическому и полиномиальному.The article presents the analysis and forecast of the production of butter in Russia until 2025. The production of butter in Russia is falling and does not have a pronounced trend. Statistical data on the dynamics of production from 1992 to 2018 show a decline in production from 761.6 thousand tons. in 1992, up to 256.5 thousand tons in 2018. Butter is an important natural food product and therefore the analysis and forecast of the production of such a product is the goal of this study. Butter production may depend on many factors. Several factors that could affect the volume of production were identified. This is the average per capita annual income of the population, production of raw and dried milk, import of dried milk, export and import of butter, average prices per ton of raw milk, per kilogram of butter, price per 1 kg of imported butter ($ US), the volume of palm oil imports . As research methods, statistical methods were used, in particular, correlation-regression analysis and forecast of time series by the trend component. A one-way linear regression model was built with an independent variable the production of raw milk. Based on this model, a forecast of butter production was made, which was compared with a forecast of butter according to a polynomial trend model. When calculated by the regression model, the forecast for raw milk was made according to three variants of the trend: linear, logarithmic and polynomial.

FT-Raman spectroscopy has been explored as a quick screening method to evaluate the presence of lactose and identify milk powder samples adulterated with maltodextrin (2.5–50% w/w). Raman measurements can easily differentiate samples of milk powder, without the need for sample preparation, while traditional quality control methods, including high performance liquid chromatography, are cumbersome and slow. FT-Raman spectra were obtained from samples of whole lactose and low-lactose milk powder, both without and with addition of maltodextrin. Differences were observed between the spectra involved in identifying samples with low lactose content, as well as adulterated samples. Exploratory data analysis using Raman spectroscopy and multivariate analysis was also developed to classify samples with PCA and PLS-DA. The PLS-DA models obtained allowed to correctly classify all samples. These results demonstrate the utility of FT-Raman spectroscopy in combination with chemometrics to infer about the quality of milk powder.

This paper investigated Vietnamese consumers&rsquo, preferences for functional milk powder products to determine if there were differences in market segments. A Qualtrics survey and a 1000minds choice-based conjoint survey were completed by 272 participants, predominantly 18-30-year-old males with high education levels and above average incomes. Firstly, general perceptions of the use of functional foods to maintain health were determined, with results revealing that participants believed in the benefits the foods claim to provide. Secondly, participants&rsquo, tradeoffs for specific extrinsic functional milk powder attributes were determined by examining the relative importance they placed on a range of attributes. Participants prioritized a quality stamp attribute and preferred that this was obtained from an international certification body. Finally, a two-step cluster analysis and multinomial logistic regression was used to profile the participants and analyze relationships between socio-demographic data and the four resulting segments (i.e., Food Safety Concerned, Price Sensitive, Premium Product Focused, and Nutrition Focused). The largest of these segments was Food Safety Concerned (46.3%) with males significantly less likely than females to be in this segment. Given the limited literature on Vietnamese consumers&rsquo, decision-making processes, this study is an important contribution to this topic, as well as providing information about market opportunities.

On 1 December 2017, an outbreak of Salmonella Agona infections among infants was identified in France. To date, 37 cases (median age: 4 months) and two further international cases have been confirmed. Five different infant milk products manufactured at one facility were implicated. On 2 and 10 December, the company recalled the implicated products; on 22 December, all products processed at the facility since February 2017. Trace-forward investigations indicated product distribution to 66 countries.

On 1 December 2017, an outbreak of Salmonella Agona infections among infants was identified in France. To date, 37 cases (median age: 4 months) and two further international cases have been confirmed. Five different infant milk products manufactured at one facility were implicated. On 2 and 10 December, the company recalled the implicated products; on 22 December, all products processed at the facility since February 2017. Trace-forward investigations indicated product distribution to 66 countries.

Vitamins are important food constituents that can be present in almost every foodstuff. Food quality and safety depends on food surveillance by reliable quantitative analysis enabled by appropriate quality control. Certified matrix reference materials are versatile tools to support quality assurance and control. However, in the case of vitamins, which are important in various foods, there is a lack of matrix reference materials. Two certified reference materials for the determination of all– trans -retinol, retinyl palmitate, and α- and γ-tocopherol in milk powder and infant formula have been developed by the National Institute of Standards, Egypt. This article presents the preparation, characterization, homogeneity, and stability testing as well as statistical treatment of data and certified value assignment. The assignment of the certified values and associated uncertainties in the prepared natural-matrix reference materials were based on the widely used approach of combining data from independent and reliable analytical methods.

Aims: The aim of the study is to manufacture and determine the physicochemical and sensory characteristics of white cheese from whey supplemented with milk powder. Methodology: Cheese was manufactured from whey left after mozzarella cheese manufacture Cheese was manufactured from whey only (T1), and whey + milk powder (T2 and T3). Salt (2% w/w) was added to all treatments, while white vinegar (5% w/w) was added to T2 and T3. Cheese was stored without whey at 5°C for 30 days, and physicochemical and sensory characteristics were determined at 1, 7, 14 and 30-day intervals. Results: Fat and protein contents were significantly affected by the concentration of milk powder being high in T3, while the pH was lower in T3, and total solids and ash contents were not significantly affected. The fat and total solids contents steadily increased towards the end of the storage period, while the protein and pH declined to the minimum at day 7, and the ash content reached the maximum at day 14. The concentration of milk powder and storage period significantly affected the sensory characteristic except colour and saltiness, respectively. Conclusion: The concentration of whole milk powder affected all physicochemical characteristics of cheese except total solids and ash contents, while the storage period affected all physicochemical characteristics except fat content and pH of cheese.

Orientador: Dirce Yorika Kabuki Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O leite em pó é produzido para reduzir os custos durante o transporte e é utilizado, além do consumo direto, como ingrediente para outros produtos lácteos. Sua qualidade microbiológica está diretamente relacionada à qualidade do leite in natura, às condições de processamento e a contaminação pós-processo. O tratamento térmico utilizado no processamento não é capaz de inativar os micro-organismos formadores de esporos, principalmente aqueles resistentes às altas temperaturas. Bacillus cereus é uma bactéria que pode ser encontrada em alimentos podendo causar doenças. Os bacilos termófilos, como Geobacillus stearothermophilus, e mesófilos, como Bacillus sporothermodurans, não representam um potencial risco à saúde do consumidor, porém indicam falhas nas condições de higiene da planta de processamento e das boas práticas de fabricação. O objetivo do presente trabalho foi avaliar o nível de contaminação de bacilos esporulados aeróbios mesófilos e termófilos em amostras de diferentes marcas de leite em pó comerciais, com destaque para identificação de B. cereus, B. sporothermodurans e G. stearothermophilus. Foram analisadas 80 amostras de leite em pó, compreendendo os tipos integral, desnatado e semidesnatado, adquiridos no comércio de Campinas/SP. Para o isolamento de células vegetativas e esporos de B. cereus foi utilizado o método descrito no Compendium of Methods for the Microbiological Examination of Foods. Para a contagem de esporos de bacilos mesófilos utilizou-se o meio PCA adicionado de 0,1% de amido e incubado a 35 °C/48h. Para a contagem de esporos de bacilos termófilos utilizou-se o meio DTA e incubados a 55 °C/48h. E para a contagem de esporos de bacilos altamente resistentes ao calor (HHR) utilizou o meio Ágar BHI adicionado de 1mg/L de vitamina B12 e incubado a 35 °C/48h. A identificação de G. stearothermophilus do isolados de bacilos termófilos e de B. sporothermodurans dos isolados de bacilos HHR foi realizada pela técnica da PCR. A detecção de genes nheA, nheB e nheC codificadores da enterotoxina do complexo Nhe e dos genes hblA, hblC e hblD codificadores do comlexo hemolítica Hbl nos isolados de B. cereus foi realizada por PCR. As contagens de células vegetativas e de esporos de B. cereus variaram de menor que 2,00 a 2,60 log UFC/g e de menor que 2,00 a 3,00 log UFC/g, respectivamente, sendo que todas as amostras estavam de acordo com o padrão da RDC 12/2001 do Ministério da Saúde. A presença de todos os genes foi observada em 36,84% dos isolados de B. cereus e a presença dos genes do complexo Nhe e Hbl foram obtidos em 55,26% e 47,37% dos isolados, respectivamente. Embora as amostras tenham apresentados baixas contagens de B. cereus, estes apresentaram potencial patogênico por possuir genes de enterotoxinas, indicando um risco à saúde do consumidor. A contagem de esporos de bacilos mesófilos variou de menor que 1,00 a 3,81 log UFC/g. A contagem de esporos de bacilos termófilos variou de menor que 2,00 a 5,43 log UFC/g. G. stearothermophilus foi identificado em 20,00% (16/80) das amostras de leite em pó e as contagens variaram de 1,34 a 4,30 log UFC/g. A contagem de bacilos HHR variou de menor que 2,00 a 3,9 log UFC/g. Entre os isolados, B. sporothermodurans foi identificado em apenas uma amostra e a contagem foi de 2,00 log UFC/g. A detecção de altas contagens de bacilos termófilos e mesófilos, indica a necessidade de melhorias nas condições de higiene no processamento de leite em pó pelas indústrias. Além disso, são necessários mais estudos para verificar a participação de outras espécies entre os bacilos esporulados em leite em pó Abstract: Milk powder is produced for costs reduction during transportation and is used as ingredient for others dairy products and for direct consumption. Milk powder microbiological quality is related to raw milk quality, processing line and post-process contamination. The heat treatment used in milk powder production is not enough for spore-forming bacteria inactivation, mainly high heat temperature resistant bacteria. Bacillus cereus is found in foods and can cause disease. Thermophile bacilli like Geobacillus stearothermophilus and mesophile like Bacillus sporothermodurans do not represent a risk for consumer health, otherwise indicates hygienic conditions of processing plant and good manufacturing practices. The purpose of study was to evaluate contamination level of mesophile and thermophile spore-forming bacilli in different samples of commercial milk powder highlighting for identification of B. cereus, B. sporothermodurans and Geobacillus stearothermophilus. It was analyzed 80 milk powder samples including whole, semi-skimmed and skimmed milk powder acquired from markets at Campinas/SP. For B. cereus vegetative cells and spores isolation was used the method described in Compendium of Methods for the Microbiological Examination of Foods. For mesophile bacilli spores isolation was used PCA medium added with 0.1% potato starch and incubated at 35 °C/48h. For thermophile bacilli spores was used DTA medium and incubated at 55 °C/48h. And for highly heat resistant (HHR) bacilli spores was used BHI medium added with 1mg/L of vitamin B12 and incubated at 35 °C/48h. For identification of G. stearothermophilus from thermophile bacilli isolates and B. sporothermodurans from HHR bacilli isolates was by Polymerase Chain Reaction (PCR). The detection of nheA, nheB and nheC genes codifying Nhe enterotoxin complex and hblA, hblC and hblD genes codifying Hbl enterotoxin complex in B. cereus isolates was by PCR. Vegetative cells and spores counts of B. cereus varied from less than 2.00 to 2.60 log cfu/g and less than 2.00 to 3.00 log cfu/g, respectively, and also all counts was within the standard of RDC 12/2001 of Ministry of Health. The presence of all genes was observed in 36.84% of isolates and the presence of Nhe and Hbl complex genes was found in 55.26% and 47.37% of isolates, respectively. Although all samples showed low counting of B. cereus, the isolates showed a pathogenic potential indicating a risk to consumer health. Mesophile bacilli spores count varied from less than 1.00 to 3.81 log cfu/g. Thermophile bacilli spores varied from less than 2.00 to 5.43 log cfu/g. G. stearothermophilus was identified in 20.00% (16/80) of milk powder samples and the counting varied from 1.34 to 4.30 log cfu/g. HHR bacilli spores count varied less than 2.00 to 3.90 log cfu/g. Among all isolates, B. sporothermodurans was identified in just 1 sample and counting was 2.00 log cfu/g. Detection of high counting of thermophile and mesophile bacilli indicates a necessary of improvement on hygienic conditions and process line of milk powder in industries. Besides, more studies are needed to verify the participation of another spore-forming bacilli species in milk powder Mestrado Ciência de Alimentos Mestre em Ciência de Alimentos CNPQ 134473/2015-9

The cooperative (Co-op) sector is a primary producer of materials in the long chain of supplies from other private sectors, and it plays a key role as a central bone in an agricultural based country as Thailand. Therefore, the low price, high cost of post- harvesting, transportation and easy to damage raw materials provided by the Co-Op are big issues. To address this, the novel product development is alternatively channeled to enhance the competitiveness with high-end or premium products using creative thinking and premium quality raw material from organic farming system. From the results, the novel products namely “Aon-Wan”, “Thayana Gold”, “Nara Goat Milk” and “Palm Sweezz” are generated from Hom-Cholasit rice by Pakhai Co- Op, Organic farming banana powder by Thayang Co-Op, Goat milk powder by Goat Culture Naratiwat Co-Op and Palm sugar powder by Singha Nakhon Co-Op, respectively. The novel products with premium grade have already launched to the national and international markets.

International audience; Mineral elements contained in commercially available milk powders, including seven infant formulae and one adult milk, were analyzed with inductively coupled plasma atomic emission spectrometry (ICP-AES) and laser-induced breakdown spectroscopy (LIBS). The purpose of this work was, through a direct comparison of the analytical results, to provide an assessment of the performance of LIBS, and especially of the procedure of calibration-free LIBS (CF-LIBS), to deal with organic compounds such as milk powders. In our experiments, the matrix effect was clearly observed affecting the analytical results each time laser ablation was employed for sampling. Such effect was in addition directly observed by determining the physical parameters of the plasmas induced on the different samples. The CF-LIBS procedure was implemented to deduce the concentrations of Mg and K with Ca as the internal reference element. Quantitative analytical results with CF-LIBS were validated with ICP-AES measurements and nominal concentrations specified for commercial milks. The obtained good results with the CF-LIBS procedure demonstrate its capacity to take into account the difference in physical parameters of the plasma in the calculation of the concentrations of mineral elements, which allows a significant reduction of the matrix effect related to laser ablation. We finally discuss the way to optimize the implementation of the CF-LIBS procedure for the analysis of mineral elements in organic materials

The 19th International Electronic Conference on Synthetic Organic Chemistry session Polymer and Supramolecular Chemistry Mycotoxins are natural substances produced as secondary metabolites by a wide variety of different species of filamentous fungi. One of the most important groups in terms of occurrence and toxicity, is the group of aflatoxins (AFs). The major members of this group are aflatoxin B1, B2, G1, G2, M1 and M2. Exposure to AFs can cause chronic and acute toxic effects or death, as they can be carcinogenic, mutagenic, teratogenic and immunosuppressive. AFB1 is considered as the strongest carcinogen of natural origin and it is normally predominant in crops as well as in food products. Aflatoxin M1 is a major metabolite of aflatoxin B1 in humans and animals and it may be present in milk from animals fed with contaminated feed. Although the toxicity of M1 is about ten times lower than B1, it is known for its hepatotoxic and carcinogenic effects. Solid phase extraction (SPE) or the clean-up with organic solvents or immunoaffinity columns (IAC) have been frequently applied in the analysis of mycotoxins from cereals and/or milk. IAC in combination with HPLC are increasingly used as reference method due to their high selectivity and good elimination of matrix interferences. However, the cost of analysis is usually high. In recent years, molecularly imprinted polymers (MIP) have been become very popular and promising materials for extracting different analytes. AFs are too toxic to be used in MIP preparation and template bleeding may be an additional problem, especially when dealing with very low levels. For this reason, a dummy template was preferred for MIP synthesis. A rapid and selective extraction method based on magnetic MIP (MMIP) has been developed for the isolation of aflatoxins (B1, B2, G1, G2, M1) using a combination of imprinted polymer and magnetite. The successful MMIP stirring “cake” (used as a stir-bar) has been combined with HPLC-MS/MS for the determination of AFM1 in milk powder (infant formulas) to demonstrate its applicability to real samples

This work reports on the flowability of novel milk powders that have potential for application in the manufacture of chocolate. Many milk powders are cohesive which can give rise to powder flow problems. Shear cell techniques were used to measure the following powder flow properties: powder flowfunction, effective angle of internal friction and angle of wall friction. These measurements were used in assessing cohesion developed within the powders under compaction and adhesion to a stainless steel surface. The work investigated how fat content, free-fat content, particle size, moisture content, lactose content, amorphous lactose content and storage conditions influenced the flowability of the milk powders. Increased fat content reduced powder flowability especially when comparing 1% and 26% fat powders. Varying free-fat content showed no effect on flowability. Particle size had a major influence on flowability, as increasing the particle size significantly improved the flowability of powders with 1% and 26% fat content. The concentration of amorphous lactose present increased the susceptibility of powders for sorbing moisture, resulting in reduced flowability and caking. Finally, powder flow property measurements can be applied in the design of hoppers and silos that give consistent reliable flow, which is essential in powder handling and processing operations., Évaluation de l'aptitude à l'écoulement de poudres de lait séché par atomisation utilisables en chocolaterie. Cet article présente les propriétés d'écoulement de nouvelles poudres de lait utilisables dans la fabrication de chocolat. De nombreuses poudres de lait sont collantes, ce qui peut conduire à des problèmes d'écoulement. Des techniques de cisaillement ont été utilisées pour mesurer sur ces poudres les propriétés d'écoulement suivantes : fonction d'écoulement, angle effectif de friction interne et angle de friction à la paroi. Ces mesures ont été utilisées pour évaluer la cohésion à l'intérieur de poudres agglomérées et leur adhésion à une surface en acier inoxydable. Ce travail a montré comment les teneurs en matière grasse et en matière grasse libre, la taille des particules, l'humidité, les teneurs en lactose et en lactose amorphe et les conditions de stockage influencent la coulabilité des poudres de lait. L'augmentation de la teneur en matière grasse conduisait à une diminution de la coulabilité, en particulier en comparant des poudres à 1 % et à 26 % de matière grasse. La variation de la teneur en matière grasse libre n'avait pas d'effet sur la coulabilité. Par contre, la taille des particules avait un effet majeur puisque l'accroissement de la taille des particules améliorait de façon significative la coulabilité des poudres contenant 1 % ou 26 % de matière grasse. La concentration en lactose amorphe présent augmentait la susceptibilité des poudres à la sorption d'eau, entraînant une coulabilité réduite et un mottage. Finalement, les mesures des propriétés d'écoulement des poudres peuvent être appliquées dans la conception de trémies et de silos permettant d'obtenir un écoulement fiable et constant, ce qui est essentiel dans les opérations de manutention et de transformation des poudres.

Constraint satisfaction techniques can be used to solve detailed planning problems in real situations (Dockx et al., 1997; Sadeh and Fox, 1996), a summary can be found in Wallace (1996). Application of constraint satisfaction techniques presumes a model and a solver. In other words: there has to be a model of the planning situation, which consists of variables, domains and constraints (a Constraint Satisfaction Problem (CSP)) and there has to be a solver (based on an algorithm or heuristic) which processes the model and produces tuples which satisfy the constraints. CSP research focuses mainly on improving algorithms and heuristics used to prune the search space (Sadeh and Fox, 1996; Kumar, 1992; Van Hentenryck et al., 1992). In this paper we will focus on the modelling aspect. We will identify and discuss important and obvious modelling choices, which are usually encountered when designing an object oriented constraint based model for a real world planning situation. For illustrating purposes we will construct several models of a milk powder factory. This factory has many characteristics that are relevant in food industry, which is the broader scope of our research. In the second section we will describe the factory, products that are made and processes that take place. In the third section we will describe the input of the detailed planning system and the desirable outputs. Various modelling choices and possible consequences are discussed in section four. The last section outlines the results of implementing the models using ILOG tools.

Foods and food ingredients with low water activity (a(w)) have been implicated with increased frequency in recent years as vehicles for pathogens that have caused outbreaks of illnesses. Some of these foodborne pathogens can survive for several months, even years, in low-a(w) foods and in dry food processing and preparation environments. Foodborne pathogens in low-a(w) foods often exhibit an increased tolerance to heat and other treatments that are lethal to cells in high-a(w) environments. It is virtually impossible to eliminate these pathogens in many dry foods or dry food ingredients without impairing organoleptic quality. Control measures should therefore focus on preventing contamination, which is often a much greater challenge than designing efficient control measures for high-a(w) foods. The most efficient approaches to prevent contamination are based on hygienic design, zoning, and implementation of efficient cleaning and sanitation procedures in the food processing environment. Methodologies to improve the sensitivity and speed of assays to resuscitate desiccated cells of foodborne pathogens and to detect them when present in dry foods in very low numbers should be developed. The goal should be to advance our knowledge of the behavior of foodborne pathogens in low-a(w) foods and food ingredients, with the ultimate aim of developing and implementing interventions that will reduce foodborne illness associated with this food category. Presented here are some observations on survival and persistence of foodborne pathogens in low-a(w) foods, selected outbreaks of illnesses associated with consumption of these foods, and approaches to minimize safety risks.

A study was undertaken to establish whether suspension of dry milk powder in isobutanol and 1-octanol during particle size analysis and preparation for scanning electron microscopy introduced artifacts. The median , volume-based diameter, d[v, 0.5], of spray-dried milk powders containing 27-67% lactose changed over time of exposure to isobutanol. No changes in median diameter were observed when powders were exposed to 1-octanol. Changes in particle si ze resulted from solubilization of amorphous lactose and/or recrystallization of lactose on the particle surface. Both a- and ,6 -lactose were formed during contact with isobutanol as indicated by X-ray diffraction and scanning electron microscopy. The magnitude of the characteristic peaks for a- and ,6 -lactose and scanning electron micrographs indicated that the amount of lactose crystal form ed was proportional to the initial amount of amorphous lactose in the sample. 1-Octanol was determined to be a suitable suspension medium for sizing of milk powders containing lactose.

Milk products are based mostly on casein micelles, fat globules, and whey proteins. The former two constituents are corpuscular and whey proteins become corpuscular when coagulated. Structural changes in these basic constituents during processing have been studied by electron microscopy. This review discusses the structures of yoghurt, curd, cheeses (hard cheeses, mould-ripened cheeses, cream cheeses, and process cheese), cream, milk powders, and nontraditional dairy products. Defects and deviations from traditional structures of these products are explained where the causes are known. Examples of such causes are foaming of milk, presence of unusual ingredients (bacterial polysaccharides, whey protein concentrates), and alterations in manufacturing procedures (temperature regimens, ultrafiltration, or microparticulation). The review emphasizes the importance of electron microscopy alone and also in conjunction with X-ray microanalysis and image analysis. Data obtained by structural studies facilitate understanding of sensory properties of the products and help to develop new foods with desired properties. The review is illustrated with 29 micrographs and supported by 165 references.

The aim of this study was to determine the effect of the duration of vacuum storage on oxidation of cholesterol and fatty acids, as well as on sensory properties of dried milk and egg mixed powder in comparison with whole milk powder and egg powder. Determination of the contents of fat and water, peroxide value and sensory evaluation were done according to American Oil Chemists’ Society and ISO official methods. The application of vacuum packaging did not protect powders against progressing changes in lipids. Composition of the powders determined their oxidation stability and formation of oxycholesterols, hydroperoxides, the value of the browning index, as well as sensory properties. After production and during storage of mixed powders, the evaluated indeces had values between those recorded for milk powder and egg powder. On the basis of these findings, it can be concluded that the analysed milk-egg powder retained its good sensory attributes up to the 12th month of storage in spite of physical and chemical changes taking place. Sylwia Chudy

This paper proposes a general superstructure and a Mixed-Integer Nonlinear Programming (MINLP) model for the synthesis and simultaneous optimisation and Heat Integration (HI) of Single- and Multiple Effect Evaporation (SEE/MEE) systems including Mechanical Vapour Recompression (MVR) and the background process. The proposed superstructure also includes different flow patterns (forward feed, backward feed, parallel feed and mixed feed), Flashing of Condensates (FCs), single- and multi-stage MVR systems and various HI opportunities for preheating of feed stream (e.g. with condensates, bled vapours, and hot streams from the background process). The newly proposed SEE/MEE-FC-MVR superstructure is combined with a Heat Exchanger Network (HEN) superstructure for performing simultaneous optimisation and HI. On the basis of this combined superstructure, an MINLP model with tight bounds on the variables is developed and implemented for its solution in the General Algebraic Modeling System (GAMS). The model is solved using a two-step solution strategy. The proposed model enables to explore simultaneously all interconnections within the proposed superstructure in order to find the configuration with the optimal trade-offs between capital and energy costs as demonstrated in this paper for different cases of a milk concentration process. (C) 2018 Elsevier Ltd. All rights reserved.