This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

The presence of chlorate in milk and dairy products can arise from the use of chlorinated water and chlorinated detergents for cleaning and sanitation of process equipment at both farm and food processor level. Chlorate and other oxychlorine species have been associated with inhibition of iodine uptake in humans and the formation of methemoglobin, with infants and young children being a high‐risk demographic. This comprehensive review of chlorate and chlorine derivatives in dairy, highlights areas of concern relative to the origin and/or introduction of chlorate within the dairy supply chain. This review also discusses the associated health concerns, regulations, and chemical behavior of chlorate and chlorine‐derived by‐products, and provides a summary of mechanisms for their detection and removal.

Milk and dairy products are comprised of a complex matrix of components that can interfere with analysis and, as a result, are often not suitable for direct introduction into analytical instruments. Energy‐dispersive X‐ray fluorescence spectrometry (EDXRF) can bypass time‐consuming preparation steps, with potential for rapid, onsite analysis of minerals. In this study, five major milk minerals, sodium, magnesium, potassium, phosphorus and calcium, were quantified in dairy powders, using EDXRF, and the systemic bias of the method was evaluated by Bland–Altman analysis. No significant systemic bias was observed for the quantification of sodium, magnesium, potassium and phosphorus, meaning that EDXRF has potential to be used as a rapid offline analytical technology suitable for the analysis of these minerals in skim milk powders.

Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.

No abstract

No abstract

No abstract

No abstract