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The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. This study comprehensively analyzes various powdered milk samples to elucidate their structural, surface, and mechanical properties. Through detailed examination, diverse characteristics among the samples were observed, shedding light on their behavior under different conditions. Notably, findings reveal intriguing insights into surface energy profiles, Harkins spreading coefficient, powder rheological properties, and sound absorption efficiency of the powdered milk samples. The intricate relationship between surface properties and bulk characteristics influenced the cooperative behavior of freely poured and consolidated milk powder beds, resulting in varying flowability from free-flowing to cohesive. Surface energy played a significant role in cohesiveness and dispersibility, with milk fat acting as a key mediator leading to changes in bulk dynamic-mechanical stiffness. These findings hold practical implications for formulating innovative aerosol-based dairy and cosmetic products, thereby enhancing everyday experiences. [Display omitted] [ABSTRACT FROM AUTHOR]

ABSTRACT: This study comprehensively analyzes various powdered milk samples to elucidate their structural, surface, and mechanical properties. Through detailed examination, diverse characteristics among the samples were observed, shedding light on their behavior under different conditions. Notably, findings reveal intriguing insights into surface energy profiles, Harkins spreading coefficient, powder rheological properties, and sound absorption efficiency of the powdered milk samples. The intricate relationship between surface properties and bulk characteristics influenced the cooperative behavior of freely poured and consolidated milk powder beds, resulting in varying flowability from free-flowing to cohesive. Surface energy played a significant role in cohesiveness and dispersibility, with milk fat acting as a key mediator leading to changes in bulk dynamic-mechanical stiffness. These findings hold practical implications for formulating innovative aerosol-based dairy and cosmetic products, thereby enhancing everyday experiences.

Abstract Melamine is a recognized food contaminant that can arise incidentally or intentionally in specific categories of food. This study aimed to validate the melamine detection and quantification in infant formula and milk powders and also analyzed 40 samples consist of infant formula and milk powders from commercially available food products, from different geographic regions of Iran. The approximate content of melamine in samples was measured by High-performance liquid chromatography-ultra violet (HPLC–UV) system. A calibration curve (R2 = 0.9925) was established for detection of melamine in the range of 0.1–1.2 μg mL−1. Limit of quantification and limit of detection were 1 μg mL−1 and 3 μg mL−1, respectively. The presence of melamine in infant formula and milk powdered was investigated and it was observed that the amount of melamine in samples of infant formulas and milk powders was 0.001–0.095 mg kg−1 and 0.001–0.004 mg kg−1, respectively. These values were found to be within the prescribed limits by the European Union and Codex Alimentarius Commission legislation. It is important to note that the consumption of these dairy products, which contain low content of melamine, does not pose any significant threat to consumer health. Furthermore, the results of the risk assessment confirmed this issue.

Melamine is a recognized food contaminant that can arise incidentally or intentionally in specific categories of food. This study aimed to validate the melamine detection and quantification in infant formula and milk powders and also analyzed 40 samples consist of infant formula and milk powders from commercially available food products, from different geographic regions of Iran. The approximate content of melamine in samples was measured by High-performance liquid chromatography-ultra violet (HPLC–UV) system. A calibration curve (R2 = 0.9925) was established for detection of melamine in the range of 0.1–1.2 μg mL−1. Limit of quantification and limit of detection were 1 μg mL−1 and 3 μg mL−1, respectively. The presence of melamine in infant formula and milk powdered was investigated and it was observed that the amount of melamine in samples of infant formulas and milk powders was 0.001–0.095 mg kg−1 and 0.001–0.004 mg kg−1, respectively. These values were found to be within the prescribed limits by the European Union and Codex Alimentarius Commission legislation. It is important to note that the consumption of these dairy products, which contain low content of melamine, does not pose any significant threat to consumer health. Furthermore, the results of the risk assessment confirmed this issue. [ABSTRACT FROM AUTHOR]

ABSTRAK Suhu ruang penyimpanan Susu Bubuk akan mempengaruhi kualitasnya, dengan kemungkinan bakteri dan virus yang dapat mengkontaminasi produk, suhu yang direkomendasikan pada ruangan penyimpanan berdasarkan penelitian sebelumnya yaitu 20-25oC, dengan tujuan untuk menghambat pertumbuhan bakteri asam laktat. Berdasarkan permasalahan tersebut, dirancang ruang penyimpanan Susu Bubuk dengan kapasitas volume 220 liter dengan tidak menggunakan ventilasi melainkan ruang kedap udara, dengan menggunakan empat buah Peltier melalui pengaturan tegangan yang akan mempengaruhi temperatur. Pada saat menggunakan Peltier diperlukan tegangan yang sesuai dan konstan dari keluaran Buck Converter untuk mencapai suhu yang ditargetkan, sehingga digunakan kontrol Proportional Integral untuk mempercepat sistem ke tegangan yang diharapkan untuk suhu target 23oC. Pada hasil penerapan kontrol dengan Kp= 5 dan Ki= 22.32 pada tegangan 12 Volt didapatkan temperatur 23.2oC lebih mendekati suhu target dibandingkan dengan tegangan 11 volt dan 10 volt dengan suhu yang dihasilkan 23.5oC dan 23.8oC. Kata kunci: Buck Converter, Peltier, Proportional Integral, Susu Bubuk  ABSTRACT The temperature of the Milk Powder storage room will affect its quality, with the possibility of bacteria and viruses that can contaminate the product, the recommended temperature for storage rooms based on previous research is 20-25oC, to inhibit the growth of lactic acid bacteria. Based on these problems, a powder milk storage room was designed with a volume capacity of 220 liters without using ventilation but in an airtight chamber, using four Peltiers through a voltage regulation that would affect the temperature. When using Peltier, an appropriate and constant voltage is required from the output of the Buck Converter to reach the target temperature, so that the Proportional Integral control is used to accelerate the system to the expected voltage for the target temperature of 23oC. In the results of applying control with Kp = 5 and Ki = 22.32 at 12 Volts, a temperature of 23.2oC is closer to the target temperature than the 11 volts and 10 volts with the resulting temperature being 23.5oC and 23.8oC. Keywords: Buck Converter, Peltier, Proportional Integral, Powder Milk

Monitoring aflatoxin M1 (AFM1) in dairy products and milk-based foods is very important. The main purpose of this research was to investigate and determine the amount and human health risk assessment of aflatoxin M1 (AFM1) in the most famous and widely used brands of infant dried powder milk (IDPM) consumed in Iran. For this study, 45 imported IDPM (IM-IDPM) samples and 45 domestically produced IDPM (DO-IDPM) samples (a total of 90 samples) were selected randomly. All samples were analyzed for AFM1 using a competitive enzyme-linked immunosorbent assay (ELISA) technique. The mean level and the percentage of positive samples for AFM1 in DO-IDPM were 9.2 ± 5.4 ng/kg and 73.3%, and for IM-IDPM, they were 5.1 ± 3.8 ng/kg and 33.3%, respectively. The average level of AFM1 in all samples was lower than the EU and Iranian national standards (25 ng/kg). AFM1 intake through IDPM consumption by Iranian infants less than one-year-old was lower than the allowable level, but the hazard quotient for infants less than 6 months was higher than the allowable level. Although the concentration of AFM1 in IDPM consumed in Iran is not hazardous, since Iranian infants may be exposed to AFM1 through other sources, including baby food, breast milk, raw and pasteurized milk, continuous monitoring of IDMP quality in Iranian markets should be taken.

The current development of drying technologies makes it possible to manufacture dried milk products which, when recovered, practically do not differ from the original ones. At the same time, the choice of various auxiliary dried milk conditioning processes impacts decisively on its physical-chemical, organoleptic and reconstitution (instant) properties. This article presents the results of research covering the impact of individual methods of vibration treatment and transportation of dried milk products manufactured by two-stage spray drying on their characteristics. The properties of dried milk products were evaluated using both traditional and specially developed methods. To measure the instant properties, a specially developed index - relative dissolution rate - was used. Analysis of changes in properties of samples of dried milk products selected at different stages of the drying process indicates a significant decrease in the average particle size, an increase in the free fat mass fraction and consequently a decrease in the relative dissolution rate after passing through instantizer, vibrating sieve and aerosol transport system. And the most significant changes are observed during milk powder passing through aerosol transport system. In general, the results obtained indicate the significant impact of the drying method, systems of treatment, transportation and intermediate storage of dried milk on its properties that should be taken into account when improving the relevant processes and equipment.

Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk.

In the last period became more and more evident the practice of some great units from food industry to make use at the so-called "double standard" for products which are delivered on own markets and respectively on other countries markets. For these reasons we aimed to study the quality conditions of powder milk destined for infants commercialized in Romania and their concordance with European Union regulations. Investigations were carried out on three powder milk formulas (under 6 month; 6-9 months; over 9 months) imported from Holland, Germany and Poland and consisted in evaluation of physical indicators (acidity, moisture content, solubility and starch presence) as well as for microbiological ones (TNG and Escherichia coli identification), using agreed methodologies. From the obtained data resulted the fact that powder milk imported from Holland had the lowest acidity (15.58-16.09oT), lower with 1.31-6.33% than the one from Germany and with 9.30-18.33% than the one from Poland, but also the lowest moisture content (3.18-3.20%), lower with 8.39-9.68% and respectively, with 19.87-22.5% than at other producers. The best solubility (99.65-99.68%) was also at milk produced in Holland, and the lowest one was obtained for milk imported from Poland (98.17-98.20%). Milk manufactured in Poland had a positive reaction for starch at two from the studied formulas and the one from Germany only at a single formula. Microbiologically speaking, only the formula destined for infants of over 9 months produced in Poland had surpassed the admissible limit for Escherichia coli. In conclusion, we could affirm that powder milk for infants commercialized in Romania fulfil the quality conditions stipulated by EU regulations. [ABSTRACT FROM AUTHOR]

Introduction: This study aimed to evaluate the effect of probiotics and fibre in milk powder on functional constipation and general well-being of a sample of Filipino mothers. Methods: The study employed a single group, controlled, before-after intervention design. Out of 115 females recruited from 7 military camps in Metro Manila aged 21-31 years, 85 mothers met the inclusion criteria namely, defecation frequency of <3 days/week or constipated for about 2-8 weeks, experienced bloating, flatulence, gurgling, feeling heavy after eating, and abdominal pain, willing to stop vitamin supplementation a week before the start of the study. Milk powder (40 g) in 200 ml of water was consumed twice a day for 28 days under supervision at the workplace. Digestive health, health and wellness, bowel habit and Bristol stool chart questionnaires, which were modified and pre-tested, were administered every 3-4 day visits. Constipation was defined as <3 days/week defecation frequency (Rome II). Appropriate statistical tests were employed in data analysis. Results: A total of 72 participants completed the study. At 4 weeks, a significant improvement in defecation frequency was reported. There was an increasing percentage of participants who were highly satisfied with their defecation frequency, stool characteristics, comfort during defecation and defecation duration as the number of intervention days increased. Conclusion: The consumption of a probiotic and fibre fortified milk powder might have contributed in alleviating functional constipation and the improvement in general health and wellbeing of the participants. Further studies should be conducted to confirm these results. [ABSTRACT FROM AUTHOR]

Powder milk is more and more utilised in food industry due to the fact that have the same nutritive value like whole milk, but the shelf life time is much longer, is almost free from microbiological point of view and present an easy way for storage/utilization. The aim of the research was to evaluate the quality of two assortments of autochthonous powder milk (whole-26% fat and skimmed-1.5% fat) by analyzing some physical-chemical indicators (acidity, solubility, as well as content in water, dry matter, fats and proteins) and microbiological (total number of germs), in according with the standard methods. Determinations showed that majority of quality indicators were between normal limits, for both categories of powder milk. For example, water content was lower with 0.66% (whole milk) and with 0.16% (skimmed milk) face to product standard, acidity was between the limits imposed by the producer and microbial charge was around 9.5 times lower than the maximum admissible value. The only problems were observed for products' fat content (higher with 0.14-0.23% than the admissible maximum) and respectively for solubility (lower with 1.73-1.89% than the minimum indicated by standards) due, probably, to some errors during processing. The conclusion of the study was that analysed powder milk had suitable qualitative features, inclusive under microbiological aspect, fact which allows its utilisation, without any restrictions, in human nutrition. [ABSTRACT FROM AUTHOR]

A non-destructive ultrasonic method is proposed to control the rennet-induced coagulation of milk during cheese production based on the Argand diagram. The evolution of the resonance width of a plate immersed in the milk during coagulation determines the coagulation time. Based on the Argand diagram the resonance width evolves over two steps easily identifiable, corresponding to the stages of coagulation. It increases to a maximum and then it decreases over time during the enzymatic coagulation of milk, under three levels of temperature and three levels of rennet concentration. This maximum identifies the coagulation time. The experimental results and theoretical model agree closely with each other and proves the effectiveness of our proposed method. [ABSTRACT FROM AUTHOR]

Foi conduzido um experimento utilizando 128 leitões com peso inicial de 4,32 ± 0,55 kg, desmamados aos 14 dias de idade, distribuídos em delineamento em blocos, composto de quatro tratamentos, oito repetições e quatro animais por unidade experimental, com o objetivo de avaliar níveis de inclusão de plasma sangüíneo em pó (PSP) em dietas para leitões em três períodos consecutivos: 14 a 28 (período 1); 29 a 35 (período 2) e 36 a 42 (período 3) dias de idade. Os níveis de PSP foram de 0,0; 4,0; 6,0 e 8,0% para o período 1; 0,0; 2,8; 4,2 e 5,6% para o período 2 e 0,0; 2,0; 3,0 e 4,0% para o período 3. No período 4 (43 a 56 dias de idade), todos os leitões foram alimentados com dieta isenta de PSP. Durante o período 1, o consumo diário de ração (CDR) e o ganho de peso diário (GPD) foram afetados de forma linear crescente pelos níveis de PSP, entretanto, o modelo Linear Response Plateau foi o que melhor se ajustou aos dados; a partir dele, estimaram-se os níveis de 7,5% de PSP para CDR e de 6,6% para GPD. No período 2, os níveis de PSP não influenciaram essas características de desempenho. No período 3, verificou-se efeito dos níveis de PSP sobre o GPD, que diminuiu de forma linear a medida que os níveis PDP aumentou. Entretanto, não foi constatada diferença no CDR entre os níveis de PSP. Não houve efeito residual dos níveis de PSP sobre o CRD e o GPD no período 4. O nível de inclusão de PSP na dieta de leitões desmamados aos 14 dias de idade é de 7,5% para o período de 14 a 28 dias de idade dos animais.One hundred and twenty-eight pigs, averaging initial weight of 4.32 ± 0.55 kg and weaned with 14 days of age, were allotted to a completely randomized experimental block design, composed by four treatments, eight replicates and four animals in each experimental unit, to evaluate the levels of inclusion of spray dried plasma (SDP) in diets for piglets, in three consecutive periods: from 14 to 28 (period 1); 29 to 35 (period 2) and 36 to 42 (period 3) days of age. The levels of inclusion of SDP were 0.0, 4.0, 6.0, and 8.0 for the period 1, 0.0, 2.8, 4.2, and 5.6% for the period 2 and 0.0, 2.0, 3.0, and 4.0% for the period 3. From 43 to 56 days of age (period 4) all piglets were fed a diet without SDP. During period 1, daily feed intake (DFI) and daily weight gain (DWG) were linearly affected by the increase the levels of SDP, however, the Lineal Response Plateau model was that better fit the data, and was estimated 7.5% of SDP for ADFI and 6.6% for DWG. In the period 2, there was no influence of the SDP levels on performance characteristics. In period 3, there was effect of the SDP levels on the DWG, which linearly reduced as SDP levels increased. However, no treatment effect on DFI was observed. No residual treatment effect on DFI and DWG in period 4 was observed. The dietary SDP inclusion level of weaned piglets at 14 days of age is of 7.5% from 14 to 28 days.

This Research Communication reports analysis of 37 compounds comprising polycyclic aromatic hydrocarbons (PAHs), organochlorine and organophosphate pesticides (OCPS and OPPS) in milk powder (one brand each of commercial infant formulae, follow-on formulae and baby formulae purchased from a local supermarket in Romania). The selected analytes were investigated using gas chromatography-mass spectrometry (GC-MS), gas chromatography with electron capture detector (GC-ECD) and gas chromatography with thermionic sensitive detection (GC-TSD). The estimated limits of detection for most target analytes were in the μg/kg level (range 0.001-0.320 μg/ kg). The purpose of the study was to determine the selected analytes, to assess the exposure of babies and infants and to produce data for comparison with tolerable limits according to the European Union Regulations. In most of the samples the organochlorine pesticides values were under the limit of detection. Exceptions were heptachlor epoxide and endosulfan sulphate, the last of which was found in all analysed samples at low concentrations. We also found detectable levels of ethoprophos, parathion-methyl, chlorpyrifos, prothiofos, guthion, disulfoton and fenchlorphos in most of the analysed samples. Benzo[a]pyrene, which is used as an indicator for the presence of PAHs, was not detected in selected samples. The low level of exposure to contaminants indicates that there are no health risks for the infants and babies that consume this brand of milk powder formulae. [ABSTRACT FROM AUTHOR]

Background: Previous studies have reported that up to 75 % of milk allergic subjects tolerate heated milk products. However, the food used for heated milk challenge is often prepared in a non-standardized manner by the parents at home, which may prove inconvenient and even sometimes raise concerns with regards to test validity. Instant skim milk powder is made by a food process that involves heating skim milk to up to 250 °C (390 °F) for up to 30 min which ought to be sufficient to denature thermo-labile proteins. Objective: To appraise the use of instant skim milk for the purpose of heated milk food challenge. Methods: We reviewed all oral food challenges to instant skim milk powder performed at Sainte-Justine University Hospital Center in Montreal, Canada between November 2008 and January 2013 (cumulative dose of 4 g proteins). Results: During the study period, 39 children underwent an open food challenge to instant skim milk powder. Thirty patients (76.9 %) passed the challenge without clinical reaction, of which 26 successfully introduced heated milk products at home. The remaining four children reported intermittent mild reactions to specific forms of heated milk goods while they tolerated others. Subjects' clinical and paraclinical characteristics were comparable to previous cohorts evaluating baked milk challenge, which reported similar rates of heated milk positive challenges, ranging from 17 to 28 %. Conclusion: Challenge with instant skim milk powder could be a safe, convenient and easily standardizable alternative to home baked food for heated milk challenge. Further controlled studies are needed before this can be implemented to practice. [ABSTRACT FROM AUTHOR]

Apart from the breast milk, infant formula and baby weaning food have a special role in infant diet. Infants and young children are very susceptible to amount of trace elements. Copper and zinc are two elements that add in infant food. Lead and cadmium are heavy metals that enter to food chain unavoidably. DPASV is a benefit and applicable method for measurement of trace elements in food products. In this study, concentration of zinc, copper, lead and cadmium in four brands of baby food (rice and wheat based) and powder milk was analyzed with DPASV and polarograph set. Total Mean ± SE of zinc, copper, lead and cadmium in baby foods (n = 240) were 11.86 ± 1.474 mg/100g, 508.197 ± 83.154 μg/100g, 0.445 ± 0.006, 0.050 ± 0.005 mg/Kg respectively. Also these amount in powder milk (n = 240) were 3.621± 0.529 mg/100g, 403.822 ± 133.953 μg/100g, 0.007 ± 0.003, 0.060 ± 0.040 mg/Kg respectively. Zinc level in baby food type I was higher than lablled value (P = 0.030), but in other brands was not difference. Concentration of copper in all of samples was in labeled range (P > 0.05). In each four products, level of lead and cadmium were lower than the standard limit (P < 0.05). Amount of zinc and lead in baby food I, had difference versus other products. Concentration of zinc, camium in baby food type I, was higher than type II (P = 0.043, 0.001 respectively). Concentration of lead and cadmium in baby food type II, was higher than infant formulas, but are in standard limit [ABSTRACT FROM AUTHOR]

Abstract: Aflatoxin M1 (AFM1), the main monohydroxylated of aflatoxin B1 (AFB1) formed in liver and excreted in the milk, has toxicological proprieties comparable to those of AFB1, albeit a lower carcinogenic potency. The presence of AFM1 was investigated in 30 samples of powdered milk purchased in Argentina and Brazil. The samples were analyzed using an immunoaffinity column for cleanup and HPLC-FLD for determining AFM1. The quantification limit was 0.1 μg/kg. AFM1 was found in all the samples at levels ranging from 0.1 to 0.92 μg kg−1 with average concentration of 0.39 μg kg−1. [Copyright &y& Elsevier]

Milk and milk products are ideal foods for all age groups in both rural and urban people all around the world. This study reports microbiological status of powder milk samples and antibiotic susceptibility pattern of E. coli and Staphylococcus aureus isolated from powder milk samples collected from different area of Dhaka, Bangladesh. Twelve samples were collected and seven of them were found acceptable according to codex Alimentarius and ICMSF in terms of total viable count and total coliform. E. coli was isolated from 11 samples and Staphylococcus aureus was isolated from 6 samples. E. coli isolated were resistant to 5 antibiotics and Staphylococcus aureus isolates were resistant to 6 antibiotics. Hygienic conditions during production and post-processing should be improved according to HACCP (Hazard Analysis and Critical Control Points) guidelines to improve the microbiological quality and safety of powder milk products. [ABSTRACT FROM AUTHOR]

Melamine contamination is known as a significant health risk and seriously considered by scientists worldwide. Cyanuric acid is one of the melamine by-products that contribute to its renal toxicity via the formation of melamine cyanurate crystals in the kidney. Therefore, co-determination of melamine and cyanuric acid in both powder and liquid milk samples has grown significantly throughout the world. High-performance LC with ultraviolet detection has been used as a simple and rapid method for the determination of melamine and cyanuric acid in powder and liquid milk samples and the results confirmed by using LC-MS/MS. In this study, nine powder milk and five liquid milk samples from different brands available in Iranian markets were chosen randomly and analysed. SPE column was used to clean up the samples. The results showed that except one brand of milk powder and liquid milk, all other samples were contaminated with melamine in the range of 1.50–30.32 μg/g for milk powder and 0.11–1.48 μg/mL for liquid milk. No cyanuric acid was detected in milk powder or liquid milk samples, which reduces the risk of melamine toxicity for consumers. [ABSTRACT FROM PUBLISHER]

Abstract: Although it may not be important in certain parts of the world, the contribution of goat milk to the economic and nutritional wellbeing of humanity is undeniable in many developing countries, especially in the Mediterranean, Middle East, Eastern Europe and South American countries. Goat milk has played a very important role in health and nutrition of young and elderly. Goat milk has also been known for its beneficial and therapeutic effects on the people who have cow milk allergy. These nutritional, health and therapeutic benefits enlighten the potentials and values of goat milk and its specialty products. The chemical characteristics of goat milk can be used to manufacture a wide variety of products, including fluid beverage products (low fat, fortified, or flavored) and UHT (ultra high temperature) milk, fermented products such as cheese, buttermilk or yogurt, frozen products such as ice cream or frozen yogurt, butter, condensed/dried products, sweets and candies. In addition, other specialty products such as hair, skin care and cosmetic products made from goat milk recently have gained a further attention. Nevertheless, high quality products can only be produced from good quality goat milk. The quality milk should have the potential to tolerate technological treatment and be transformed into a product that satisfies the expectations of consumers, in terms of nutritional, hygienic and sensory attributes. Taste is the main criteria used by consumers to make decisions to purchase and consume goat milk and its products. Typical goat taste is considered as a quality component in certain goat cheese products. Farmers can produce more value-added products for the economic sustainability of their business and the dairy goat industry in general. [Copyright &y& Elsevier]

The objective of this paper was to verify in the powder milk with cocoa and sugar application of a modified Teichert method, fat content was analyzed in parallel by the gravimetric method taken as reference. Linear regression equation obtained for comparing results of the methods used probed that equivalent Teichert method can be used for fat content determination [ABSTRACT FROM AUTHOR]

Abstract: This work presents novel and very simple spectrophotometric methods by ratio spectra–continuous wavelet transformation for the simultaneous determination of ternary mixtures of calcium, magnesium and zinc without prior separation steps. The methods are based on the complexation reaction of these elements with bromopyrogallo red (BPR) at pH 9.4. The results showed that calcium, magnesium and zinc could be determined simultaneously in the range of 0.1–3.5mgL−1, 0.2–3.2mgL−1 and 0.5–3.8mgL−1, respectively. Mexican hat and Morlet from the family of continuous wavelet transforms were selected and applied under the optimal conditions for multi-component determinations. In this study for improving the sensitivity the normalized spectra of divisors were used instead of standard spectrum of divisor. The method was tested by analyzing various synthetic ternary mixtures of Ca2+, Mg2+ and Zn2+. Under the working conditions, the proposed methods were successfully applied to simultaneous determination of elements in cows’ milk, powder milk, pharmaceutical product and tea samples. [Copyright &y& Elsevier]

Oitenta e seis leitões provenientes de fêmeas mestiças Landrace x Large White foram distribuídos em quatro tratamentos, empregando-se um delineamento em blocos casualizados (4 blocos/tratamento). Além do tratamento controle, onde se forneceu ração peletizada (T4), dois outros tratamentos (T1 e T2) utilizaram dietas com diferentes níveis de leite em pó incorporado às rações peletizadas (14% e 9,6% na fase pré-inicial e 9,6% e 4,8% na fase inicial). O quarto tratamento (T3) não teve leite em pó incorporado à ração peletizada e sim fornecido diluído a 10% em água, apenas na fase pré-inicial. A dieta pré-inicial foi oferecida no período compreendido entre 21 a 49 dias de vida e a dieta inicial, no período de 49 a 61 dias de idade. As amostragens de sangue para determinação da concentração de imunoglobulinas séricas (Ig) foram realizadas nas datas 1, 2, 10, 21, 28, 35 e 61 dias de vida. No período de 1 a 28 dias a concentração de Ig em T4 foi superior (p < 0,05), comparada com os valores dos demais tratamentos, enquanto no período de 28 a 61 dias nenhuma diferença foi detectada. Este resultado indica a influência da eficiência da aquisição de Ig do colostro naquele período considerado. Aos 21 dias verificou-se uma diferença significativa entre T2 e T4. As menores concentrações de Ig ocorreram entre 28 e 35 dias nos tratamentos T1, T3 e T4, e entre 21 e 28 dias no tratamento T2. Este resultado sugere que níveis mais baixos de Ig na fase exógena, fase de catabolismo do Ig adquirido do colostro, determinam um início de atividade de síntese própria, endógena, mais precoce.Eighty six piglets born from a crossbread Landrace x Large White sows were assigned to four treatments using a randomized block design (4 blocks/treatment). Besides the control treatment (T4), two other treatments (T1 and T2) had powder milk incorporated to the rations (14.4% and 9.6% in the pre-initial phase and 9.6% and 4.8% in the initial phase). The fourth treatment (T3) did not have powder milk in the ration but diluted in water at 10%, only in the pre-initial phase. The pre-initial diet was used between 21 and 49 days of life and the initial in the period between 49 and 61 days of life. Blood samples were collected for serum immunoglobulin (Ig) determination at 1, 2, 10, 21, 28, 35 and 61 days of life. In the period 1 to 28 days the concentration of Ig in T4 was superior (p < 0,05), compared to the other treatments, while in the period 28 to 61 days, no difference was detected. This result reflects the influence of Ig acquisition from colostrum in this period. At day 21 the difference between T2 and T4 was significative. The lowest concentrations of Ig ocurred between 28 and 35 days in treatments T1, T3 and T4, and between 21 and 28 days in treatment T2. This result suggests that lower levels of Ig in the exogenous phase and catabolic phase of Ig adquired from colostrum, determine an earlier beginning of antibodies synthesis.

This work present comparative results on powder milk storage quality, obtained from analytical methods. Protein content was determined conventional (Kjeldahl) and colorimetric with biuret reagent at 540 nm and integral quality by thermogravimetric and biological methods. A method was developed for the protein separation of powder milk. Powder milk was submitted to degradation processes at 45, 60 and 80°C for 20 days. The results indicated that protein content values were inconsistent if determinations by Kjeldahl and colorimetric methods and biological tests were compared. There is evidence of thermal decomposition of powder milk as detected by biological and thermogravimetric methods. [ABSTRACT FROM AUTHOR]

Simple Summary: The camel milk market was limited for a long time by its almost exclusive self-consumption use in nomadic camps. Significant development has been observed for the past two or three decades, including internationally, boosted by its reputation regarding its health effects for regular consumers. Such emergence has led the stakeholders in the sector to offer diversified products corresponding to the tastes of increasingly urbanized consumers, more sensitive to "modern" products. Thus, traditionally drunk in raw or naturally fermented form, camel milk has undergone unprecedented transformations such as pasteurization, directed fermentation, cheese or yoghurt processing, and manufacture of milk powder for the export market. However, the specific characteristics of this milk (composition, physical properties) mean that the technologies applied (copied from technologies used for cow milk) must be adapted. In this review, some technological innovations are presented, enabling stakeholders of the camel milk sector to satisfy the demand of manufacturers and consumers. Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into pasteurized milk, fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research set. Some of these innovations regarding one of the less studied milk sources are presented here, as well as their limitations. Technical investigations for an optimal pasteurization, development of controlled fermentation at industrial scale, control of cheese technology suitable for standardized production, and improvements in processes for the supply of a high-quality milk powder are among the challenges of research regarding camel milk. [ABSTRACT FROM AUTHOR]