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What exactly causes Maillard browning?

Maillard browning is a chemical reaction that usually occurs between amino acids (the building blocks of protein) and those carbohydrates known as reducing sugars – although the reaction has been known to occur between reducing sugars and whole proteins. In a Maillard reaction, the reactive carbon… Learn More

What is a Maillard Reaction?

The Maillard Reaction, or sometimes it is more commonly known as the Maillard Browning Reaction, is a chemical reaction between an amino acid (or a protein) and a reducing sugar. The two chemicals form a new compound that is significantly altered from a simple amino acid and a simple sugar. The new … Learn More

Are different heat treatments used in manufacturing MPCs?

Yes. Different MPC manufacturers follow their own, unique processing methods. Just as milk powders can vary in heat exposure and heat damage from one manufacturer to another, MPCs can vary from one manufacturer to another. Milk powders are graded according to their heat exposure/damage by assaying t… Learn More

Does heat exposure affect the properties of an MPC?

Yes, depending on the amount of heat exposure, heat can cause properties of an MPC to change. That does not mean that heat will always cause changes in MPC properties. At standard food processing temperatures and hold times (example: 162°F for pasteurizing), MPC will undergo negligible to slightly … Learn More

Is there a way to avoid the problems of seasonal variation?

Yes, through proper herd management. It is possible to maintain a consistent balance in a dairy herd of the numbers of cows at all stages of the lactation cycle by practicing what is known as “herd rotation” – at any time during the 12 month calendar year, the same number of cows are at all...… Learn More

What is meant by “Seasonal Variation” of milk?

To understand seasonal variation of cow’s milk, one first needs to understand that all cow’s milk is produced by a cow as part of the mammalian lactation cycle for feeing of infant mammals. Once a cow begins the pregnancy cycle, the lactation cycle begins. When a calf is birthed (as with all mam… Learn More

Why does milk freshness matter?

Even at refrigerated temperatures, as milk sits around, reactions occur. Calcium and phosphorous will react with each other to form insoluble calcium phosphate salts and they will also react with the casein and whey proteins to decrease protein solubility. Fat in the milk will hydrolyze and oxidize,… Learn More