Dairy alerts – October 1999

Near-infrared analysis of fat,protein, and casein in cow's milk. Although the determination of the principal constituents of milk is important in the dairyindustry, reference analyses for fat, protein and casein are expensive and time-consuming.Near-infrared spectroscopy offers a rapid, precise and non-destructive method requiring nosample preparation. The feasibility of using NIR analysis for determining fat, crudeprotein, true protein and casein in bovine milk was evaluated. The effects ofhomogenization on NIR determinations of milk fat were also studied. The results showedthat partial calibration including homogenized and non-homogenized samples only would bebetter for accurate NIR fat determination. Low standard errors of prediction andvalidation were achieved.

October 20, 1999

Near-infrared analysis of fat,protein, and casein in cow’s milk.
Although the determination of the principal constituents of milk is important in the dairyindustry, reference analyses for fat, protein and casein are expensive and time-consuming.Near-infrared spectroscopy offers a rapid, precise and non-destructive method requiring nosample preparation. The feasibility of using NIR analysis for determining fat, crudeprotein, true protein and casein in bovine milk was evaluated. The effects ofhomogenization on NIR determinations of milk fat were also studied. The results showedthat partial calibration including homogenized and non-homogenized samples only would bebetter for accurate NIR fat determination. Low standard errors of prediction andvalidation were achieved.
Laporte M.-F., Paquin P. Journal of Agricultural and Food Chemistry 1999(July), 47 (7), 2600-2605 (38 ref.) En:en (saan: 503538)

Alternative heat treatmentprocesses.
Milk is traditionally heat-treated to kill bacteria and prolong shelf-life. Newalternatives to heat processes are being developed. These include microfiltration wherebacteria are removed from skimmed milk by UTP filtration, bacteria removal by separation,pulsating high-energy field technology (the milk is subjected to pulsating high-energyemissions to inactivate bacteria), high-pressure processes, ultrasonic treatment (thetreatment involves the destruction of bacterial walls), and intensive pulsed light.
Hulsen U. European Dairy Magazine 1999 (June), (3), 20+22+24 (0 ref.)En:de:fr (saan: 502049)

Milk and active fibre?
This article discusses the use of inulin and oligofructose to provide dietary fibre inmilk and other dairy products. These ingredients have a number of advantages,including low viscosity, high heat stability, prebiotic effects, and the ability toimprove the texture and mouthfeel of calorie-reduced products.
Wouters R. Deutsche Milchwirtschaft 1999 (August 11), 50 (16), 686-687(0 ref.) De (saan: 503740)

Fresh milk in PET bottles.
In Italy, Parmalat has started to sell its milk in PET bottles. The plastic bottles havepartially replaced the traditional packaging containers (i.e. glass bottles and cardboardcartons) used by the Company. This interview with the Company discusses the new packagingcontainers.
Magretti T. European Dairy Magazine 1999 (June), (3), 39 (0 ref.) En (saan: 502052)

Maintaining a safe milk supply.
In New York State (NYS), the Milk Quality Improvement Program (MQIP) has been establishedto promote milk consumption by assuring the production of safe, high-quality milkproducts. Under the ‘Voluntary’ Shelf-life (VSL) Program, which is part of MQIP,samples of fluid milk products from NYS processors are subject to chemical,microbiological and sensory tests during storage (0 to 21 days).
Boor K. Dairy Field 1999 (March), 182 (3), 42+45 (0 ref.) En(saan: 504648)

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