Nutritive value of dried infant milk foods based on buffalo milk

Shurpalekar, S. R.; Korula, S.; Joseph, A. A.; Acharya, Umesh; Subbaraya, B. H.; Chandrasekhar, B. S.; Ramachandran, K. S.; Chandrasekhara, M. R.; Swaminathan, M.; Sreenivasan, A.; Subrahmanyan, V.

doi:10.1002/jsfa.2740141207

Cited by 2 publications

(1 citation statement)

References 8 publications

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“…Earlier studies on soy-whey powder showed that free fatty acids and peroxide values increased and available lysine decreased during storage [1,2]. Flavour changes were minimal in soy-whey powder stored in polyethylene bags at room temperature [3].…”

Section: Introductionmentioning

confidence: 99%

Legumes-whey weaning food: Storage studies

El‐Adawy¹,

Rahma

El-Bedawy

et al. 2000

Nahrung

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Legume-whey weaning foods formulas were stored for 6 months in aluminum foil coated by polyester at room temperature (22-25 degrees C) and refrigerator (4 degrees C). Peroxide values and free fatty acids values of weaning food formulas reached to its maximum after 3 and 2 months, respectively, and after that continuously decreased during storage. Thio-barbituric acid values of all samples increased gradually throughout the storage period at different condition of storage (room temperature and refrigerator). The protein in-vitro digestibility of all samples was not affected during storage. Protein solubility index in distilled water, 5% NaCl and 5% sucrose decreased with different obvious rates, but bulk density of weaning food formula decreased within a very narrow ranges during storage period. Total bacterial counts as well as yeast and molds decreased gradually throughout the storage period at different conditions of storage, and cold stored samples became free from molds and yeast after 6 months of storage.

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Section: Introductionmentioning

confidence: 99%

Legumes-whey weaning food: Storage studies

El‐Adawy¹,

Rahma

El-Bedawy

et al. 2000

Nahrung

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The Nutritive Value of Humanized Milk Food Based on Buffalo Milk and Fortified with DL‐Methionine

Daniel

Desai

Rao

et al. 1968

Journal of Food Science

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SUMMARY— The nutritive value of infant foods (prepared from buffalo milk) containing 10%, 12.5% and 15% protein and fortified with DL‐methionine has been studied in experiments with albino rats. The mean weekly growth rate of rats receiving milk food II (10% protein and 20% fat) and fortified with DL‐methionine was of the same order as those obtained with milk foods containing 12.5%, 15%, 22% and 26% protein. Milk food II containing 10% protein (not fortified with DL‐methionine) promoted significantly less growth than the same food fortified with DL‐methionine and other milk foods containing 12.5% to 28% protein. The protein efficiency ratio of the milk food fortified with DL‐methionine (4.0) was significantly higher than that (3.3) of the unfortified milk food at 10% level of protein in the diet. The results indicate that humanized milk food from buffalo milk containing about 12.0% protein and 20% fat and fortified with DL‐methionine will be suitable for feeding infants in place of full cream milk powder in developing countries where milk is in short supply. Adoption of the above formula for infant milk food manufactured in the country will help to double the output of infant food from the same quantity of buffalo milk without appreciable increase in cost.

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Nutritive value of dried infant milk foods based on buffalo milk

Abstract: 877solution gradually approach a level above which little adsorption occurs even if the concentration increases. The adsorption of phosphate cannot be attributed to any single mechanism.

Cited by 2 publications

References 8 publications

Legumes-whey weaning food: Storage studies

Legumes-whey weaning food: Storage studies

The Nutritive Value of Humanized Milk Food Based on Buffalo Milk and Fortified with DL‐Methionine

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