FOOD PLANT SANITATION An Overview of FDA's Food Regulatory Responsibilities, Y.H. Hui Foodbor... more FOOD PLANT SANITATION An Overview of FDA's Food Regulatory Responsibilities, Y.H. Hui Foodborne Diseases in the United States, P. Michael Davidson The FDA's, GMPs, HACCP, and the Food Code, Y.H. Hui, Wai-Kit Nip, and J. Richard Gorham Food Plant Inspections, Alfred J. St. Cyr FOOD CONTAMINANTS Hard or Sharp Foreign Objects in Food, Alan R. Olsen and Michael L. Zimmerman Filth and Extraneous Material in Food, Michael L. Zimmerman, Alan R. Olsen, and Sharon L. Friedman Feed Defect Action Levels, John S. Gecan Analysis of Drug Residues in Food, Sherri B. Turnipseed CLEANING A FOOD PLANT Cleaning and Sanitizing a Food Plant, Peggy Stanfield Water in Food Processing, Chun-Shi Wang, James Swi-Bea Wu, and Philip Cheng-Ming Chang Water and HACCP Programs, Yu Ping Wei, James Swi-Bea Wu, and Philip Cheng-Ming Chang Water Use in the Beverage Industry, Daniel W. Bena Sanitation of Food Processing Equipment, Peggy Stanfield WORKERS IN A FOOD PROCESSING PLANT Workers' Personal Hygiene...
A previous study in our laboratory showed that addition of 150 mM NaCl or KCl into diafiltration ... more A previous study in our laboratory showed that addition of 150 mM NaCl or KCl into diafiltration water improved the solubility of freshly made milk protein concentrate 80 (MPC80). In the present study, the objectives were (1) to evaluate the solubility of NaCl- or KCl-treated MPC80 samples kept at varying temperatures and then stored for extensive periods at room temperature (21°C ± 1°C); and (2) to determine if MPC80 samples stored at different temperatures and protein conformation can be grouped or categorized together. Freshly manufactured MPC80 samples were untreated (control), processed with NaCl, or processed with KCl. One set of sample bags was stored at 4°C; second and third sets of bags were kept at 25°C and 55°C for 1 mo (31 d) and then transferred to room temperature (21°C ± 1°C) storage conditions for 1 yr (365 d). Samples were tested for nitrogen solubility index (NSI) and for protein changes by Fourier-transform infrared (FTIR) spectroscopy. Analysis of variance result...
Two milk protein concentrates powders with 80% protein content (MPC80) were reconstituted with ei... more Two milk protein concentrates powders with 80% protein content (MPC80) were reconstituted with either water or permeate at 4C or 37C to contain 3.5% protein content. Samples were homogenized at 0 or 13800 kPa. The objective of this research was to determine how different solubility measures such as solubility index, soluble solids and particle size were affected by powder source, reconstitution solvent type, temperature of reconstitution and homogenization. A separate analysis of variance was run with each solubility measure as a response. The relationship between treatment effects on the results for solubility index and mean particle size were the most similar. A combination of solvent type, temperature, and homogenization affected both the solubility index and mean particle size significantly. Powder source also affected solubility and particle size and the effect of powder source was not modified by any other factors. These studies indicate that the reconstitution temperature and...
A previous study in our laboratory showed that ad dition of 150 mM NaCl or KCl into diafiltratio... more A previous study in our laboratory showed that ad dition of 150 mM NaCl or KCl into diafiltration water improved the solubility of freshly made milk protein concentrate 80 (MPC80). In the present study, the ob jectives were (1) to evaluate the solubility of NaClor KCl-treated MPC80 samples kept at varying tempera tures and then stored for extensive periods at room tem perature (21°C ± 1°C); and (2) to determine if MPC80 samples stored at different temperatures and protein conformation can be grouped or categorized together. Freshly manufactured MPC80 samples were untreated (control), processed with NaCl, or processed with KCl. One set of sample bags was stored at 4°C; second and third sets of bags were kept at 25°C and 55°C for 1 mo (31 d) and then transferred to room temperature (21°C ± 1°C) storage conditions for 1 yr (365 d). Samples were tested for nitrogen solubility index (NSI) and for protein changes by Fourier-transform infrared (FTIR) spectroscopy. Analysis of variance ...
The objective of this study was to determine the effect of mineral chelator addition during skim ... more The objective of this study was to determine the effect of mineral chelator addition during skim milk powder (SMP) manufacture on the solubility, turbidity, soluble protein, and heat stability (HS). Three chelators (sodium citrate dihydrate, sodium polyphosphate, and disodium EDTA) at 3 different concentrations (5, 15, and 25 mM) were added to skim milk concentrate (30% total solids), and the pH was adjusted to 6.65 before spray drying to produce SMP. Spray-dried SMP samples were tested for solubility index (SI). Additionally, samples were reconstituted to contain 9% total solids, adjusted to pH 7.0, and tested for turbidity, protein content from supernatants of ultracentrifuged samples, and HS. Lower SI values were observed for samples treated with 5 mM disodium EDTA and sodium polyphosphate than control samples or samples with 5 mM sodium citrate dihydrate. Furthermore, lower SI values were observed with an increased level of chelating agents regardless of chelator type. A decreas...
Lactose is separated from milk or other fluid dairy products for a variety of reasons. Ultrafiltr... more Lactose is separated from milk or other fluid dairy products for a variety of reasons. Ultrafiltration is a known process of removing lactose from these prod- ucts. However, during ultrafiltration, valuable miner- als, such as calcium in soluble form, are also lost into permeate. In this study, a process was developed in which first the lactose reduction in skim milk
Calcium enrichment of food and dairy products has gained interest with the increased awareness ab... more Calcium enrichment of food and dairy products has gained interest with the increased awareness about the importance of higher calcium intake. Calcium plays many important roles in the human body. Dairy prod- ucts are an excellent source of dietary calcium, which can be further fortified with calcium salts to achieve higher calcium intake per serving. However, the addi- tion of
... Characterization of Proteinaceous Membrane Foulants from Whey Ultrafiltration 1 PS TONG, 2 DM... more ... Characterization of Proteinaceous Membrane Foulants from Whey Ultrafiltration 1 PS TONG, 2 DM BARBANO, ,,rid WK JORDAN Department of Food ... Hickey and Hill (12) have published the only report dealing with casein proteolysis products and their relationship to UF perfor ...
FOOD PLANT SANITATION An Overview of FDA's Food Regulatory Responsibilities, Y.H. Hui Foodbor... more FOOD PLANT SANITATION An Overview of FDA's Food Regulatory Responsibilities, Y.H. Hui Foodborne Diseases in the United States, P. Michael Davidson The FDA's, GMPs, HACCP, and the Food Code, Y.H. Hui, Wai-Kit Nip, and J. Richard Gorham Food Plant Inspections, Alfred J. St. Cyr FOOD CONTAMINANTS Hard or Sharp Foreign Objects in Food, Alan R. Olsen and Michael L. Zimmerman Filth and Extraneous Material in Food, Michael L. Zimmerman, Alan R. Olsen, and Sharon L. Friedman Feed Defect Action Levels, John S. Gecan Analysis of Drug Residues in Food, Sherri B. Turnipseed CLEANING A FOOD PLANT Cleaning and Sanitizing a Food Plant, Peggy Stanfield Water in Food Processing, Chun-Shi Wang, James Swi-Bea Wu, and Philip Cheng-Ming Chang Water and HACCP Programs, Yu Ping Wei, James Swi-Bea Wu, and Philip Cheng-Ming Chang Water Use in the Beverage Industry, Daniel W. Bena Sanitation of Food Processing Equipment, Peggy Stanfield WORKERS IN A FOOD PROCESSING PLANT Workers' Personal Hygiene...
A previous study in our laboratory showed that addition of 150 mM NaCl or KCl into diafiltration ... more A previous study in our laboratory showed that addition of 150 mM NaCl or KCl into diafiltration water improved the solubility of freshly made milk protein concentrate 80 (MPC80). In the present study, the objectives were (1) to evaluate the solubility of NaCl- or KCl-treated MPC80 samples kept at varying temperatures and then stored for extensive periods at room temperature (21°C ± 1°C); and (2) to determine if MPC80 samples stored at different temperatures and protein conformation can be grouped or categorized together. Freshly manufactured MPC80 samples were untreated (control), processed with NaCl, or processed with KCl. One set of sample bags was stored at 4°C; second and third sets of bags were kept at 25°C and 55°C for 1 mo (31 d) and then transferred to room temperature (21°C ± 1°C) storage conditions for 1 yr (365 d). Samples were tested for nitrogen solubility index (NSI) and for protein changes by Fourier-transform infrared (FTIR) spectroscopy. Analysis of variance result...
Two milk protein concentrates powders with 80% protein content (MPC80) were reconstituted with ei... more Two milk protein concentrates powders with 80% protein content (MPC80) were reconstituted with either water or permeate at 4C or 37C to contain 3.5% protein content. Samples were homogenized at 0 or 13800 kPa. The objective of this research was to determine how different solubility measures such as solubility index, soluble solids and particle size were affected by powder source, reconstitution solvent type, temperature of reconstitution and homogenization. A separate analysis of variance was run with each solubility measure as a response. The relationship between treatment effects on the results for solubility index and mean particle size were the most similar. A combination of solvent type, temperature, and homogenization affected both the solubility index and mean particle size significantly. Powder source also affected solubility and particle size and the effect of powder source was not modified by any other factors. These studies indicate that the reconstitution temperature and...
A previous study in our laboratory showed that ad dition of 150 mM NaCl or KCl into diafiltratio... more A previous study in our laboratory showed that ad dition of 150 mM NaCl or KCl into diafiltration water improved the solubility of freshly made milk protein concentrate 80 (MPC80). In the present study, the ob jectives were (1) to evaluate the solubility of NaClor KCl-treated MPC80 samples kept at varying tempera tures and then stored for extensive periods at room tem perature (21°C ± 1°C); and (2) to determine if MPC80 samples stored at different temperatures and protein conformation can be grouped or categorized together. Freshly manufactured MPC80 samples were untreated (control), processed with NaCl, or processed with KCl. One set of sample bags was stored at 4°C; second and third sets of bags were kept at 25°C and 55°C for 1 mo (31 d) and then transferred to room temperature (21°C ± 1°C) storage conditions for 1 yr (365 d). Samples were tested for nitrogen solubility index (NSI) and for protein changes by Fourier-transform infrared (FTIR) spectroscopy. Analysis of variance ...
The objective of this study was to determine the effect of mineral chelator addition during skim ... more The objective of this study was to determine the effect of mineral chelator addition during skim milk powder (SMP) manufacture on the solubility, turbidity, soluble protein, and heat stability (HS). Three chelators (sodium citrate dihydrate, sodium polyphosphate, and disodium EDTA) at 3 different concentrations (5, 15, and 25 mM) were added to skim milk concentrate (30% total solids), and the pH was adjusted to 6.65 before spray drying to produce SMP. Spray-dried SMP samples were tested for solubility index (SI). Additionally, samples were reconstituted to contain 9% total solids, adjusted to pH 7.0, and tested for turbidity, protein content from supernatants of ultracentrifuged samples, and HS. Lower SI values were observed for samples treated with 5 mM disodium EDTA and sodium polyphosphate than control samples or samples with 5 mM sodium citrate dihydrate. Furthermore, lower SI values were observed with an increased level of chelating agents regardless of chelator type. A decreas...
Lactose is separated from milk or other fluid dairy products for a variety of reasons. Ultrafiltr... more Lactose is separated from milk or other fluid dairy products for a variety of reasons. Ultrafiltration is a known process of removing lactose from these prod- ucts. However, during ultrafiltration, valuable miner- als, such as calcium in soluble form, are also lost into permeate. In this study, a process was developed in which first the lactose reduction in skim milk
Calcium enrichment of food and dairy products has gained interest with the increased awareness ab... more Calcium enrichment of food and dairy products has gained interest with the increased awareness about the importance of higher calcium intake. Calcium plays many important roles in the human body. Dairy prod- ucts are an excellent source of dietary calcium, which can be further fortified with calcium salts to achieve higher calcium intake per serving. However, the addi- tion of
... Characterization of Proteinaceous Membrane Foulants from Whey Ultrafiltration 1 PS TONG, 2 DM... more ... Characterization of Proteinaceous Membrane Foulants from Whey Ultrafiltration 1 PS TONG, 2 DM BARBANO, ,,rid WK JORDAN Department of Food ... Hickey and Hill (12) have published the only report dealing with casein proteolysis products and their relationship to UF perfor ...
Uploads