The removal of fission products from milk: The use of the baby monkey (<i>Macaca irus</i>) for the nutritional evaluation of milk treated by 2 processes

Cohen, Barnett; Ashworth, Margaret; Glascock, R. F.; Bryant, D. T. W.

doi:10.1017/s0022029900014357

Cited by 2 publications

(2 citation statements)

References 4 publications

(9 reference statements)

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“…The milk was treated at 40°C with only a pH reduction from 6.8 to 6.2 and 97% of the I37Cs was removed. Nutritional evaluation of the milks obtained by acidification to pH 5.2 reveals an unexplained lower nutritional value as compared to the untreated milk, while the double-bed process was found nutritionally satisfactory (18). Moreover, regeneration of the resin is time consuming, costly, and laborious; the alternative of electrodialysis through ion-exchange membranes, which is a continuous process, has been proposed (19).…”

Section: Milkmentioning

confidence: 99%

The Removal and/or Reduction of Radionuclides in the Food Chain

Arnaud

1988

Radionuclides in the Food Chain

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Section: Milkmentioning

confidence: 99%

The Removal and/or Reduction of Radionuclides in the Food Chain

Arnaud

1988

Radionuclides in the Food Chain

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“…The removal of these isotopes may be effected by ion-exchange resins, but the procedure causes losses of some vitamins, particularly of thiamin, of which about two-thirds is lost, and these must be restored before use. The nutritional quality of milk treated by passage through a cation-exchange resin (Murthy, Campbell, Mazurovsky & Edmondson, 1962) was found to be adversely affected in tests with baby pigs (Braude, Glascock, Newport & Porter, 1969), but subsequent elaboration of the procedure through the use of a mixed-bed column containing anionic-and cationicexchange resins gave a product that allowed normal growth in young pigs, rats and monkeys (Glascock & Bryant, 1971 ;Cohen, Ashworth, Bryant & Glascock, 1973). …”

Section: Symposium Proceedings I973mentioning

confidence: 99%

Some effects of processing and storage on the nutritive value of milk and milk products

Rolls¹,

Porter²

1973

Proc. Nutr. Soc.

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Milk is an excellent food and its composition makes it an ideal medium for the growth of micro-organisms, including pathogens, which may be present in raw milk, either as a result of infections in the cow or pathogens introduced adventitiously during subsequent handling. T o ensure a safe product of good keeping quality it is necessary to control microbial contamination. This is normally effected by some form of heat-treatment or by the conversion of liquid milk into a dry powder or a moist product, such as cheese or yoghurt, with its own built-in protection against spoilage. Such treatments may impair the nutritive value of milk by causing losses of the more labile constituents, and it is the purpose of this paper to outline recent work concerned with the nature and extent of the losses that occur during the heatprocessing and storage of liquid and dried milks, and during the preparation of some of the new products now being made from milk.Processing of liquid milk Pasteurization of milk, either by the holder process, in which milk is heated to 61-65" for 30 min, or by the high-temperature short-time (HTST) process, in which it is heated to 71-73' for 15 s, gives a product almost unchanged in flavour that will keep for several days if kept cool. For longer-term storage more vigorous sterilization is necessary. In-bottle sterilization, which involves heating bottled, homogenized milk to I I O -I I~O for 20-40 min, imparts a marked cooked flavour due to browning. This older procedure is now rarely used : instead, ultra-high temperaturesterilized (UHT) milk is bottled and resterilized by heating at 110-IIZ' for 15-20 min, a procedure that imparts Iess of a cooked flavour. I n the UHT process milk is sterilized by heating it to 13o-150~ for I s, either by the indirect process, in which the milk passes through a heat exchanger, or by the direct process, in which the milk is mixed with steam, the condensate being removed under reduced pressure (cf. Burton, 1969). UHT processing gives a safe product with less change of colour and flavour than does in-bottle or in-can sterilization; this is because at these high temperatures the rate of destruction of micro-organisms increases faster with increasing temperature than does the rate of browning. When filled aseptically into suitable containers such as Tetra Pak (London) Ltd (Richmond) cartons lined with aluminium foil, the milk can be kept for several months without refrigeration.

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The removal of fission products from milk: The use of the baby monkey (Macaca irus) for the nutritional evaluation of milk treated by 2 processes

Cited by 2 publications

References 4 publications

The Removal and/or Reduction of Radionuclides in the Food Chain

The Removal and/or Reduction of Radionuclides in the Food Chain

Some effects of processing and storage on the nutritive value of milk and milk products

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