Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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Chapter 3 – Milk and dairy product composition 69 • evaporated skimmed milk – maximum milk fat 1 percent m/m; minimum milk protein in milk solids-not-fat 34 percent m/m • evaporated partly skimmed milk – milk fat content between 1 and 7.5 percent m/m; minimum milk protein in milk solids-not-fat 34 percent m/m • evaporated high-fat milk – minimum milk fat 15 percent m/m; minimum milk protein in milk solids-not-fat 34 percent m/m. Evaporated milk products are sterilized in their retail containers (120 °C/13 minutes) (Williams, 2002), and nutrient loss will occur, as discussed in Section 3.3.2. Dry milk/milk powder Milk whole dried (0897): Milk and cream from which water has been completely removed by various methods. In form of powder, granules or other solid forms. May contain added sugar or other sweeteners. Milk skimmed dried (0898): Same as 0897, but from skim milk. Normally does not exceed 1.5 percent fat content. The CODEX standard for milk powders and cream powder (FAO and WHO, 2010d) sets out the following standards for milk and cream powders: • whole milk powder – minimum 26 percent milk fat, maximum 42 percent m/m; maximum water 5 percent m/m; minimum milk protein in milk solidsnot-fat 34 percent m/m • partly skimmed milk powder – milk fat more than 1.5 percent and less than 26 percent m/m; maximum water 5 percent m/m; minimum milk protein in milk solids-not-fat 34 percent m/m • skimmed-milk powder – maximum milk fat 1.5 percent m/m; maximum water 5 percent m/m; minimum milk protein in milk solids-not-fat 34 percent m/m • cream powder – minimum milk fat 42 percent m/m; maximum water 5 percent m/m; minimum milk protein in milk solids-not-fat 34 percent m/m. Milk powders reflect the composition of the original milks from which they are made (see, for example, Marconi and Panfili, 1998). Dry whole milk has a short shelf-life because the fat becomes rancid easily, whereas dried skimmed milk (skimmed-milk powder), because of its lower fat content, has a shelf-life of about three years if stored in cool conditions with low humidity (Hoppe et al., 2008). Dry whey (0900): Used in both food and animal feed. Whey is the liquid part of milk that remains after the casein has coagulated in cheese production. The CODEX standard for whey powders (FAO and WHO, 2010e) requires the following composition for whey powder: • lactose – reference content 61.0 percent (m/m) • milk protein – minimum content 10.0 percent (m/m) • milk fat – reference content 2.0 percent (m/m) • water – maximum content 5.0 percent (m/m) • ash – maximum content 9.5 percent (m/m).
70 Milk and dairy products in human nutrition Dry buttermilk (0899): no definition given. Nutrient profile of milk powder The heat treatment involved in drying results in denaturation of milk whey proteins and formation of whey protein–casein protein aggregates. The heat treatments are also associated with the loss of vitamins. Sharma and Lal (2002), for example, found that skimmed-milk powder made from buffalo milk contained 12 percent less thiamine, 10 percent less riboflavin, 13 percent less vitamin B 6 , 16 percent less folate and 19 percent less total vitamin C than the original milk and that losses of water-soluble vitamins continued during storage in sealed polyethylene bags. Marconi and Panfili (1998) showed that while some of the characteristics of mare milk were retained in milk powder (e.g. high whey protein, low casein, high PUFA, particularly C18:2 and C18:3), other nutrients were partly or completely destroyed: these include lysine (12 percent loss), vitamin A (RE) (40 percent loss), tocopherols (60 percent loss), riboflavin (100 percent loss) and vitamin C (96 percent loss). Similar losses were observed in cow milk powder prepared by spray-dried process: lysine (5 percent loss), vitamin A (RE) (60 percent loss), tocopherols (40 percent loss), riboflavin (30 percent loss) and vitamin C (93 percent loss). 3.3.2 Heat treatments and microbiocidal measures FAO and WHO (2009) gives the following definitions for various heat-treatments or microbiocidal measures carried out on milk: Thermization: “The application to milk of a heat treatment of a lower intensity than pasteurization that aims at reducing the number of micro-organisms. A general reduction of log 3–4 can be expected. Micro-organisms surviving will be heat-stressed and become more vulnerable to subsequent microbiological control measures”. Thermization heat treatments can range from heating at 52–67 °C for between 20 seconds and about half an hour (Valdramidis et al., 2011). Thermization is the heating of raw milk for at least 15 seconds at a temperature between 57 °C and 68 °C such that after treatment the milk shows a positive reaction to the phosphate test (CEC, 1992). Pasteurization: “Pasteurization is a microbiocidal heat treatment aimed at reducing the number of any pathogenic micro-organisms in milk and liquid milk products, if present, to a level at which they do not constitute a significant health hazard. Pasteurization conditions are designed to effectively destroy the organisms Mycobacterium tuberculosis and Coxiella burnettii”. The process criteria are given as the following: “According to validations carried out on whole milk, the minimum pasteurization conditions are those having bactericidal effects equivalent to heating every particle of the milk to 72 °C for 15 seconds (continuous flow pasteurization) or 63 °C for 30 minutes (batch pasteurization)”. UHT (ultra-high temperature) treatment: UHT treatment of milk and liquid milk products “is the application of heat to a continuously flowing product using such high temperatures for such time that renders the product commercially sterile
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MILK dairy products in and human nu
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cover photo credits front: © EADD/
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iv 2.7 Emerging issues and challeng
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vi 5.2 Dairy components 209 5.2.1 M
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viii 9.2 Key trends and emerging is
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x 2.5 Per capita energy intake from
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xii Preface Billions of people arou
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xiv The publication serves a variet
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xvi (Research Assistant Professor,
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xviii Permissions granted by extern
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xx FPCM fat and protein-corrected m
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xxii Contributors Anthony Bennett j
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xxiv from the National University o
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xxvi Award 2010 along with colleagu
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2 Milk and dairy products in human
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11 Chapter 2 Milk availability: Cur
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Chapter 2 - Milk availability: Curr
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Page 72 and 73: Table 3.1 Proximate composition of
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Chapter 4 - Milk and dairy products
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Table 4.4 Summary of recent review
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Table 4.4 (continued) Reference Die
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Annex Table 4.7 Milk and dairy prod
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Table 4.7 (continued) Region and co
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207 Chapter 5 Dairy components, pro
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Chapter 5 - Dairy components, produ
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Annex Table 5.2 EU register of dair
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Table 5.2 (continued) Claim type Ar
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243 Chapter 6 Safety and quality Ma
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Chapter 6 - Safety and quality 245
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Table 7.1 (continued) Country/organ
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Table 7.1 (continued) 308 Country/o
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Milk-and-Dairy-Products-in-Human-Nutrition-FAO

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