United States Patent Office Patented Apr

Total Page:16

File Type:pdf, Size:1020Kb

United States Patent Office Patented Apr 3,505,077 United States Patent Office Patented Apr. 7, 1970 1. 2 according to the food laws. The best known among these 3,505,077 is glycerol monostearate which chemically is very strong PRODUCTION OF RECOMBINED CREAM Arthur Bratland, Bergen, Norway, assignor to GAF Cor ly related to fat and which can, therefore, be tolerated in poration, New York, N.Y., a corporation of Delaware foodstuffs. No Drawing. Continuation-in-part of application Ser. No. However, it appears that the properties of natural cream, 479,294, Aug. 12, 1965. This application Dec. 29, 1965, for example in the production of whipped cream, will have Ser. No. 517,418 completely disappeared in the recombined cream. Should Claims priority, application Norway, Jan. 9, 1965, one attempt to whip such recombined cream, a stiff prod 156,279; Mar. 6, 1965, 157,083; Aug. 31, 1965, uct is certainly obtained, but this lacks the "short' con 159,543, 159,544 0. sistency which is characteristic of cream whipped from Int. CI. A23c 9/00, 11/00, 13/12 natural cream. U.S. C. 99-63 15 Claims Also recombined milk appears to be lacking certain properties for such special purposes, for example in the ABSTRACT OF THE DISCLOSURE production of ice-cream having a low fat content, but 5 this disadvantage is not so fully evident here, even if it A recombined milk or cream is obtained by mixing to will still be noticed by those who use recombined milk gether a low fat milk fraction, a high fat milk fraction and for such special purposes. Water. The low fat fraction includes skim milk and butter A long series of additives have hitherto been tried for milk or the low fat fraction obtained by concentrating a meeting these disadvantages without success. However, it cream of at least 20% fat up to about 70% fat. 20 has been shown in tests carried out by the inventor, that these disadvantages can be overcome in a Surprisingly simple manner. This application is a continuation-in-part of application According to the present invention, a process of pro Ser. No. 479,294, filed Aug. 12, 1965 and now abandoned. ducing a recombined cream product is obtained by mixing This invention relates to milk products and a process 25 fat with a fluid produced from a dried milk powder and for the production of such milk products. More particular water, and homogenizing the mixture. The dried milk ly, the invention relates to whippable milk products. powder for the fluid is obtained by separating a genuine As will be well known milk is the principal nutrient milk cream containing at least 20 percent by weight of of the human being. Milk is, however, subjected to rapid butterfat into a high fat fraction with a fat content, for deterioration when it is not processed for improving its 30 example, of about 35 percent and a low-fat fraction (e.g. keeping qualities. There are two important processes in buttermilk), and by then adding the low fat fraction in volved in the deterioration of milk. The low fat water an amount of about 5 percent to a low fat milk fraction Soluble fraction may acidify by microbes acting upon the (skimmed milk) obtained from the separation of milk Sugar and forming lactic acid. Secondly, the fat fraction into a high fat milk fraction (cream) of about 35 percent may rancidify, which is caused by oxidation and hy fat and a low fat milk fraction (skimmed milk). drolysis. According to one aspect of the present invention the In order to increase the keeping qualities of milk and low fat milk fraction used in the recombination of milk milk products, genuine milk is separated into a high fat and cream comprises a first fraction consisting of skimmed fraction (cream) with a fat content of about 35 percent, milk and a second fraction consisting of buttermilk. and a low fat fraction (skimmed milk) by centrifugation. 40 As is well-known buttermilk is the fluid which remains The high fat fraction is further processed by churning into after churning. By experiments in the production of dried butter and buttermilk. The low fat fraction is normally milk from this fluid, dried milk powder can certainly also concentrated either to form condensed milk or milk be obtained, but on recombining this, a fluid results which powder. may have peculiar taste, which in the pure state appears When it is desired to obtain a substitute for fresh whole 45 unpleasant to most people. There is a limited demand for milk, especially on board ship, even in places which are fresh buttermilk, and this product today represents a isolated for longer periods from access to daily supplies by-product of lower commercial value for the dairies. of fresh milk, such milk fractions are recombined. Quite Usually the milk suppliers (the farmers) have the oppor generally, such recombination processes consist in making tunity to fetch such buttermilk low-priced so as to use a low fat fraction either by diluting condensed skimmed 50 it for fodder, an opportunity which only very few Sup milk or dissolving skimmed milk powder in the correct pliers make use of. Neither is the buttermilk used espe amount of water, whereupon fat is added to the fraction cially as, for example, calf fodder. thus obtained and the mixture is thoroughly mixed to It has also been shown from tests, firstly, that on re gether. In order to avoid too rapid separation of fat, the combining milk the addition of such buttermilk powder mixture is normally subjected to homogenisation, and, if 55 in smaller quantities can result in a lowering of the neces desired, also pasteurisation. The mixture obtained thereby sary amount of emulsifier, and secondly, the above-de will have a flavor which is close to that of fresh milk. scribed differences between natural milk and recombined In recent years, such recombination is so to say solely milk for special purposes disappear. The above-mentioned based upon the use of skimmed milk powder as the low flavour does not, on the whole, appear to be generated fat milk fraction. Unsalted butter is normally used as 60 any longer. the fat, but is is also possible to use other fats, if desired, According to another aspect of the present invention, for instance palm kernel oil. a product with a similar surprising effect of improving Attempts have also been made to produce cream in the whipping ability of recombined milk and cream may this manner. Such recombined cream can, if it is pro be obtained by a fractionating process involving the steps duced from good raw materials, certainly have many of 65 of first producing a conventional cream having a fat the properties of natural cream. and the flavour can even content of at least 20 percent and thereupon centrifugat be very close to that of natural cream, but for various ap ing this conventional cream further to a fat content of plications such recombined cream is, nevertheless, more at least 40 percent. It has appeared that the low fat milk different from the natural product than is the case with fraction obtained in this way also will improve the whip recombined milk. 70 ping ability of cream when used either alone or in admix It is usual practice during such recombination to add ture with conventional skimmed milk in the recombining an emulsifier chosen among those which are permitted proceSS. 3,505,077 3 4. When manufacturing cream by means of the conven marked effect upon the properties of cream, particularly tional types of centrifuges nowadays in use in the dairy its whipping ability. Obviously, this discovery may be industry, such centrifuges may be set to give cream hav utilised in a number of ways for making whippable re ing a desired fat content up to about 35 percent. However, combined cream. In general, this recombined cream must it is also known that it is possible to obtain a higher consist of three constituents: a fat constituent, a skimmed fat content by using more advanced centrifuge construc milk constituent, and a buttermilk constituent. tions, but up to now such advanced equipment has been The fat constituent may consist of any type of fat. considered undesirable for use in the dairy industry. As indicated above, butter will be preferred in most Since skimmed milk is a by-product, there is not much cases, but other glyceride fats may be used, such as soya. gained by the increase in recovery percentage of this bean oil, palm kernel oil, coconut oil, or mixtures thereof. fraction, and, moreover, cream having such high fat O Also, a modified fat may be used. In ordinary cream, content tends to be very unstable, separating readily in the fat content may vary from about 12 percent and butter and buttermilk fractions. In addition, power con upwards. Good whipping ability without further addi sumption increases considerably and the equipment is tions may be obtained from about 15 percent fat. very expensive. 5 The skimmed milk constituent forms, together with the However, when further fractionating cream as fat, the constituent imparting the desired taste to the explained above, a fraction will be obtained which because product. Therefore, it is in general desired to keep of its high value in a recombining process may make the percentage of this constituent relatively high. On the the use of such expensive equipment justifiable. other hand, however, a decrease in the content of skimmed When using buttermilk or a buttermilk product such 20 milk constituent will not be much noticeable before this as buttermilk powder as addition, it should be kept in content is substantially decreased below 30-20 percent mind that buttermilk may vary in its properties all accord of the total low fat milk constituents present.
Recommended publications
  • Food Fortification
    FOOD FORTIFICATION Fortifying foods Normal food can be fortified with: . Dried milk powder . Evaporated milk . Cream . Butter . Cheese . Jam . Sugar . Dried milk powder Weight Calories (kcals) Protein (g) 15g/ 1tablespoon 50 5.5 The easiest way of adding dried milk powder to milk is to mix up 2 - 4 tablespoons of dried milk powder to 1 pint of whole milk. Patients can start using 2 tablespoons and increase to 4 after a few days. Dried milk powders (own label, Marvel etc.) is recommended rather than ones with added vegetable fats. Weight Calories (kcals) Protein (g) I pt semi-skimmed milk 300 19.4 1 pt whole milk 396 19.2 1 pt whole milk + 4 570 37.2 tablespoons dried milk powder How to make fortified milk: Mix the dried milk powder with a little milk to form a paste and gradually whisk in the rest of the milk using a fork or a small whisk or in a liquidiser. This milk can then be used to make coffee, other milk based drinks, porridge and milk puddings etc. If 1 pint is used per day, then this goes a long way towards calorie requirements. It is not recommended that it is used in tea. Weight Calories (kcals) Protein (g) Porridge made with water 49 1.5 Porridge made with whole 116 4.8 milk Porridge made with 144 6.2 fortified milk Weight Calories (kcals) 200ml supplement e.g. Ensure/ Fresubin 300 Energy 260ml milkshake (fortified milk, 1 scoop ice- 300 cream & milkshake syrup) . Evaporated milk Evaporated milk can be poured over fresh, tinned and stewed fruit or added to other puddings.
    [Show full text]
  • Journal of Milk Technology
    '-/· .> Ί ' JOURNAL OF MILK TECHNOLOGY Volu 14 Number 2 MARCH-APRIL, 1941 Official Publication of International Association of Milk Sanitarians (Association Organized 1911) Alto designated publication of California Association of Dairy and Milk Inspectors Central States Milk Sanitarians Chicago Dairy Technology Society Connecticut Association of Dairy and Milk Inspectors Indianapolis Dairy Technology Club Massachusetts Milk Inspectors’ Association Metropolitan Dairy Technology Society Michigan Association of Dairy and Milk Inspectors Missouri Association of Milk Sanitarians New York State Association of Dairy and Milk Inspectors Pacific Northwest Association of Dairy and Milk Inspectors Pennsylvania Association of Dairy Sanitarians Philadelphia Dairy Technology Society Texas Association of Milk Sanitarians West Virginia Association of Milk Sanitarians II A dvertisements PERHAPS as a boy you took many a drink from it without a thought about how insanitary it might be. N ot so today. The patient work of sanitation and pub­ YOUR DAIRY CUSTOMERS can actually lic health officers has taught you to say see the safe protection of the Welded “nix” to the public drinking cup. And Wire Hood —and seeing is believing. their science, too, has solved many They recognize that you are safeguard­ problems of dairy sanitation—including ing their health when they see how you how to protect the pouring lip of your protect that pouring lip from contami­ sterilized milk and cream bottles. nation. Vet, even though the Hood is locked on with welded wire, it comes off HEALTH OFFICERS themselves say that quickly, without effort. they prefer the complete protection of the Welded Wire Hood Seal. It covers FREE INFORMATION-W rite for details the entire pouring lip and top against on Hood Capping and our interesting insanitary dust and filth.
    [Show full text]
  • Transmembrane Pressure and Recovery of Serum Proteins During Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions
    foods Article Transmembrane Pressure and Recovery of Serum Proteins during Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions Manon Granger-Delacroix 1,2 , Nadine Leconte 1, Fabienne Garnier-Lambrouin 1, Françoise Le Goff 2, Marieke Van Audenhaege 2 and Geneviève Gésan-Guiziou 1,* 1 INRAE, Agrocampus Ouest, STLO, F-35042 Rennes, France; [email protected] (M.G.-D.); [email protected] (N.L.); [email protected] (F.G.-L.) 2 Sodiaal International, Department of Research & Innovation, 75014 Paris, France; francoise.legoff@sodiaal.fr (F.L.G.); [email protected] (M.V.A.) * Correspondence: [email protected] Received: 3 March 2020; Accepted: 18 March 2020; Published: 27 March 2020 Abstract: Milk pre-processing steps-storage at 4 ◦C (with durations of 48, 72 or 96 h) and methods for microbiological stabilization of milk (1.4 µm microfiltration, thermization, thermization + bactofugation, pasteurization) are performed industrially before 0.1 µm-microfiltration (MF) of skimmed milk to ensure the microbiological quality of final fractions. The objective of this study was to better understand the influence of these pre-processing steps and their cumulative effects on MF performances (i.e., transmembrane pressure, and transmission and recovery of serum proteins (SP) in the permeate). Results showed that heat treatment of skimmed milk decreased ceramic MF performances, especially after a long 4 ◦C storage duration (96 h) of raw milk: when milk was heat treated by pasteurization after 96 h of storage at 4 ◦C, the transmembrane pressure increased by 25% over a MF run of 330 min with a permeation flux of 75 L h 1 m 2 and a volume reduction ratio of 3.0.
    [Show full text]
  • Infant Formula Containing Full Cream Milk Fats: Latest Innovations
    PAEDIATRIC SUPPLEMENT INFANT FORMULA CONTAINING FULL CREAM MILK FATS: LATEST INNOVATIONS Dr Emma Derbyshire The benefits of breastfeeding are well established, with exclusive Independent breastfeeding recommended for up to six months of age. Presently, in Great Consultant Britain, less than 17% of women comply with these guidelines and manage to breastfeed ‘exclusively’ for the full six months. Emma heads Nutritional Insight Ltd, an independent In circumstances where breastfeeding to breastfeed. There is evidence that consultancy to industry, may not be possible, solely adequate, long labours, maternal exhaustion and government, or suitable, closely matched alternatives stress due to traumatic deliveries can publishers and PR 3 agencies. She is are needed. This article aims to discuss all lead to delayed lactogenesis. Other an avid writer for the nutritional profile of infant formula work has shown that women delivering scientific journals and media. Her that uses full-cream milk fats (whole by emergency C-section have a higher specialist areas cows’ milk) and explains how these proportion of breastfeeding difficulties are public health products are evolving and integrating (41%) compared to those delivering nutrition, maternal 4 and child nutrition the latest science. vaginally (29%). Medical conditions, and functional foods. It is widely acknowledged that such as tongue tie (ankyloglossia), can www.nutritional- insight.co.uk breastfeeding is best, having many also affect an infant’s ability to latch 5 @DrDerbyshire short and long-term benefits for both on, leading to breastfeeding problems. mother and child.1 The World Health A summary of studies investigating Organisation (WHO) advises that obstacles to breastfeeding is shown in For full article ‘exclusive breastfeeding is recommended Table 1.
    [Show full text]
  • GRAS Notice 644: Non-Fat Dry Goat Milk and Goat Whey Protein
    GRAS Notice (GRN) No. 644 http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm ORIGINAL SUBMISSION GENERALLY RECOGNIZED,. AS SAFE GRAS Associates, LLC 27499 Riverview Center Blvd. GRAS Bonita Springs, FL 34134 ASSOCIATES , LLC T : 239.444.17241 F: 239.444.1723 www.gras-associates.com v G-R N ooo bY '1 3/15/2016 Food and Drug Administration Center for Food Safety & Applied Nutrition Office of Food Additive Safety (HFS-255) 5100 Paint Branch Parkway College Park, MD 20740-3835 Attention: Dr. Paulette Gaynor Re : GRAS Notification - Nonfat Dry Goats' Milk and Goat Whey Protein Dear Dr. Gaynor: On behalf of Ausnutria Hyproca B.V. of The Netherlands, we are submitting for FDA review Form 3667 and the enclosed CD, free of viruses , containing a GRAS notification for Nonfat Dry Goats' Milk and Goat Whey Protein Concentrate in Infant Formula . An Expert Panel of qualified persons was assembled to assess the composite safety information of the subject substance with the intended use in infant formula. The attached documentation contains the specific information that addresses the safe human food uses for the subject notified substance as discussed in the GRAS guidance document. If additional information or clarification is needed as you and your colleagues proceed with the review, please fe'el free to contact me via telephone or email. We look forward to your feedback. Sincerely, (b) (6) Cheryl R. Dicks, MS, RAC Director of Regulatory Affairs GRAS Associates, LLC t AR 2 1 2015 27499 Riverview Center Blvd ., Suite 212 Bonita Springs, FL 34134 OFFICE OF 540-272-3254 FOOD ADDITIVE SAFETY dicks@gras-associates.
    [Show full text]
  • Health Care Provider Fact Sheet
    Out of Harm’s Way: Preventing Toxic Threats to Child Development Health Care Provider Fact Sheet Your patients are exposed regularly to a wide .Inside: variety of household and environmental Taking an Environmental History chemicals - in the food they eat, the water Frequently Asked Questions they drink and the air they breathe. Many of from Providers these chemicals, such as lead, mercury, PCBs Suggested Routine Questions (polychlorinated biphenyls), dioxin, pesticides, to Ask Patients and solvents are known neurotoxicants. Exposures to these chemicals during critical Sample Advice periods of early brain development can have Preventing Harmful Chemical Exposures life-long adverse effects and contribute to Routine Advice for Patients learning, behavioral and developmental Products to Avoid disabilities. Health care providers can help Dietary Advice prevent unnecessary risks to child develop- ment by offering simple, common sense Habits guidelines for reducing potentially harmful Key Points exposures to known and suspected develop- mental neurotoxicants. This fact sheet provides busy clinicians with essential information on key toxicants and their effects. It also provides suggestions for routine patient advice and a strategy to help patients identify and reduce potentially harmful exposures. Greater Boston Physicians for Social Responsibility April 2001 Taking an Environmental History Suggested Routine Questions to Ask Patients Frequently Asked Questions from Providers linicians without expertise in environmental and occupational health Q: Do I need to be an expert in environmental health to Ccan screen for exposures of concern and provide common sense take an environmental history? responses to most identified exposures. Environmental questions are readily incorporated into a standard history. “CH2OP” provides a framework for A: No, many of the routine questions and advice regarding inquiring about potentially harmful exposures, (Community, Home/Hobbies, the environment and exposures to toxic chemicals are common Occupational, Personal.
    [Show full text]
  • COCONUT-MILK.Pdf
    COCONUT MILK AND CREAM 2. Evaporated Reconstituted Milk. Reconstituted Coconut Milk products are prepared using a skimmed milk with stabilizer is blended and significant amount of comminuted coconut meat with coconut milk, heated under reduced and expelled, where most filterable fibers and pressure until it has lost about half its water. residues are excluded, with or without coconut 3. Sweetened Condensed Milk. Concentrated water and/or with additional water, thermally evaporated reconstituted milk is added with processed appropriately and sealed in a container sugar to give a total sugar concentration of to prevent spoilage. about 55%. COCONUT PROCESSING TECHNOLOGIES Product Styles: COMPOSITION OF SIMULATED DAIRY MILK BEVERAGE 1. Light Coconut Milk. the product obtained from %FAT %PROTEIN either the bottom portion of centrifuges coconut Low Fat Filled MIlk 2-3 3.6 milk of by further dilution of coconut milk. Evaporated 6.0 7.3 2. Coconut Milk. The dilute emulsion of Sweetened 8 7.5 comminuted coconut meat in water with soluble Condensed MIlk and suspended solids. 3. Coconut Cream. The Emulsion extracted from Re-Produced by: matured coconut meat with or without the RESEARCH, DEVELOPMENT & EXTENSION DIVISION DAVAO ORIENTAL STATE COLLEGE OF SCIENCE & addition of coconutwater/water. TECHNOLOGY 4. Coconut Cream Concentrate. The product Guang-guang, Dahican, 8200 City of Mati, Davao Oriental obtaned after the partial removal of water from Tel. No.: 3884-625, TelFax: 3883-195, Web: www.doscst. coconut cream. edu.ph, e-mail: office.president.doscst.edu.ph SIMULATED DAIRY MILK BEVERAGE DERIVED DR. EDITO B. SUMILE FROM COCONUT MILK SUC President III Simulated dairy milk beverage are dairy milk DR.
    [Show full text]
  • Reference Manual for U.S. Milk Powders and Microfiltered Ingredients
    ThinkUSAdairy.org INGREDIENTS U.S.REFERENCE FOR MANUAL MILK POWDERS AND MICROFILTERED Reference Manual for U.S. Milk Powders and Microfiltered Ingredients Managed by Dairy Management Inc.™ ©2018 U.S. Dairy Export Council | WW090E CONTENTS Introduction 6.4 Physical Characteristics ...................................................................59 Acknowledgements ...................................................................................... 7 6.5 Functional Characteristics ..............................................................62 U.S. Dairy Export Council (USDEC) ........................................................ 7 6.6 Microbiological Characteristics ...................................................64 Chapter 1 – The U.S. Dairy Industry and Export Initiatives Chapter 7 – Nutritional Properties of Milk Powders, 1.1 Overview of the U.S. Dairy Industry ............................................10 Milk Protein Concentrates and Milk Protein Isolates 1.2 Quality Assurance ..............................................................................12 7.1 An Overview of Dairy Protein Composition ............................ 68 1.3 Sustainability and Stewardship ..................................................... 14 7.2 Health Benefits of Milk Proteins ................................................... 71 7.3 The Impact of Milk Proteins on Nutrition, Chapter 2 – The U.S. Milk Powder Industry Physiology and Health .................................................................73 2.1 Overview ..............................................................................................
    [Show full text]
  • Dahi Manufacturing from Reconstituted Skim Milk Partially Replaced by Coconut Milk
    Dahi manufacturing from reconstituted skim milk partially replaced by coconut milk SR Saha, MN Islam, AL Shekh, MSR Siddiki* Department of Dairy Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh ABSTRACT The present study was conducted to investigate the feasibility of using coconut milk by replacing reconstituted skim milk for Dahi manufacturing. Reconstituted skimmed milk was replaced by 0, 10, 20, and 30% coconut milk to produce Dahi designated as A, B, C and D. All the samples were analyzed for organoleptic, chemical and microbiological qualities. According to organoleptic test, the overall highest score was observed in sample B (84.37±1.64) and the lowest score was found in sample D (75.0±1.41). In all levels of replacement increased fat, carbohydrates, ash and total solids were obtained, while moisture and protein content were significantly decreased in Dahi samples. Acidity and pH of all the treatments were significantly influenced and ranged from 0.65 to 0.73% and 4.21 to 4.57, respectively. Ash content of all samples was not significantly increased. Total viable count of reconstituted Dahi samples (B, C and D) was significantly increased. It could be concluded that 10 and 20 % replacement of reconstituted skim milk with coconut milk for the manufacture of Dahi was acceptable and reduced the production cost, but 10% replacement was better in compare to others, according to organoleptic, chemical and microbiological analysis. Key words: reconstituted, skim milk, coconut milk, organoleptic. Bangladesh Animal Husbandry Association. All rights reserved. Bang. J. Anim. Sci. 2014. 43 (3): 218-223 Introduction buy it. This is because the evaporated whole milk or fresh milk from cow is relatively expensive Dahi is the curd resulting from the lactic compared with other possible sources which have fermentation of milk and one of the most popular the potential to produce same type of Dahi like fermented product of Bangladesh and others cow milk.
    [Show full text]
  • Nonfat Dried Milk and Skim Milk Powder – All the Same Or Different?
    ADPI Intelligence Volume V Issue 1 Nonfat Dried Milk and Skim Milk Powder – All the same or different? Nonfat Dry Milk (NFDM) and Skim Milk Powder (SMP) are both produced by water removal processes (evaporation, followed by spray drying) to produce dry, free flowing, shelf stable powders, have similar com- positions, and both products are used in a wide range of dairy and food applications. However, differences in the original milk quality, manufacturing steps, equipment used, and storage conditions for the finished product can result in intentional and non-intentional differences within and between each these products. Hence it behooves the manufacturer and user to understand what contributes to differences in these prod- ucts in order to control the production of and/or selection of milk powders that have the desired properties for specific end uses. Product Standards Nonfat Dry Milk is defined by the United States Code of Federal Regulations (CFR21, Sect 131.125) as the product made from the concentration and drying of skim milk whereas Skimmed Milk Powder (SMP) is defined by the Codex Alimentarius (Codex Stan 207-1999). While the general provisions for moisture con- tent, fat content, and methods of manufacture sound quite similar, the SMP standard has two other provi- sions that NFDM does not include. First, it is specified that there is a minimum protein content in the solids nonfat portion of 34% and this can be achieved by using protein standardization ingredients (lactose, milk permeate and milk retentate). In some cases, SMP will contain a lower protein content that NFDM depend- ing on the original milk protein content in the skim milk in which the NFDM was produced.
    [Show full text]
  • A Study of Brown Glass Milk Bottles, with Special Reference to Their
    November. 1920 Research Bulletin No. 64 A STUDY OF BROWN GLASS MILK BOTTLES With Special Reference to Their Use in Pre­ venting Abnormal Flavors Due to Light BY B. W. HAMMER AND W. A. CORDES AGRICULTURAL EXPERIMENT STATION IOWA STATE COLLEGE OF AGRICULTURE AND MECHANIC ARTS DAIRY SECTION AMES, IOWA OFFICERS AND STAFF IOWA AGRICULTURAL EX PERIMENT STATION Raymond A. Pearson, M.S.A., LL.D., President C. F. Curtiss, M.S.A., D.S., Director W. H. Stevenson, A .B ., B.S.A., Vice-Director AGRICULTURAL ECONOMICS E. G. Nourse, Ph.D., Chief C. W. Hammans, B.S. (in A .), Asst. AGRICULTURAL ENGINEERING J. B. Davidson, B.S., M.E., A.E., E. V. Collins, B.S. in A.E., B.S. in Chief Agron., Assistant Chief W . A. Foster, B.S. in E., B.Arch., Assistant AGRONOMY W. H. Stevenson, A.B., B.S. A., Chief Paul Emerson, B.S., M.S., Ph.D., As- H. D. Hughes, B.S., M.S.A., Chief in sistant Chief in Soil Bacteriology Farm Crops F. S. Wilkins, B.S., M.S., Assistant P. E. Brown, B.S., A.M., Ph.D., Chief Chief in Farm Crops in Soil Chemistry and Bacteriology T. H. Benton, B.S., M.S., Soil Sur- L . C. Burnett, B.S.A ., M.S., Chief in veyor Cereal Breeding H. J. Harper, B.S., M.S., Field Ex- L. W . Forman, B.S.A., M.S., Chief periments in Field Experiments D . S. Gray, Soil Surveyor J. L. Robinson, B.S., M.S., Superin- W . G.
    [Show full text]
  • Cow's Milk Free Diet for Infants and Children
    Cow’s Milk Free Diet for Infants and Children Patient Name: . Date: . Cow’s Milk Free Diet for Children Cow’s milk allergy 3 Lactose intolerance Diagnosis 4 - 5 Management Milk substitutes for babies 6 How much milk substitute should I give? 7 Vitamin and Mineral supplementation 8 Good sources of calcium Weaning 9 Meal and snack ideas 10 Stage two and three weaning 11 - 12 Checking food labels 13 - 15 Common milk containing foods to avoid 16 - 17 Eating out 18 Travel tips 19 - 20 Recipes 21 Useful websites 22 Suggested meal pattern Cow’s Milk Free Diet for Infants and Children - written by the Food Allergy Specialist Group (FASG) of The British Dietetic Association © BDA 2016 2 Cow’s milk allergy Cow’s milk allergy occurs when the body’s immune system reacts to proteins found in milk. Allergic reactions can be immediate (within minutes to 2 hours of taking milk or milk products) or delayed (between 2-48 hours or longer). Symptoms of cow’s milk allergy • diarrhoea - often with a sore bottom • mucus in stools (nappy rash) • itchy skin rashes (redness or hives) • constipation • swelling of the face, eyes or lips • reflux or vomiting • eczema flares (also called atopic dermatitis) • abdominal bloating or distension • swallowing or breathing difficulties (rare). • nausea • wind, excess gas Lactose intolerance Lactose intolerance is often confused with milk allergy but it is NOT an allergy. Symptoms of lactose intolerance • diarrhoea - often with a sore bottom • nausea (nappy rash) • wind, excess gas • abdominal bloating or distension • colicky stomach pain. It occurs when the body can’t digest lactose, a type of sugar in milk.
    [Show full text]