the importance of milk quality for the infant milk formula ... · the importance of milk quality...
TRANSCRIPT
The importance of milk quality
for the infant milk formula
industry
Presented by: Mark Fenelon
Food Chemistry and Technology Department, and
Food Safety Department Teagasc, Moorepark
Milk Quality & IF - Presentation Guide
Importance of Milk Quality for IF manufacturers
Milk Composition / Protein Quality
Microbiological Quality
Residues
Conclusions
Why is Milk Quality so Important!
Ireland has an international reputation for manufacture of the highest quality infant formula and ingredients used therein
Reputation is built on the quality of our milk
Ireland is ‘Strategically Committed!’ to the infant formula sector
Infant Formula Manufacturing
in Ireland
Wyeth
Abbott
Danone
Infant Formula Manufacturing
in Ireland
Wyeth
Abbott
Danone
•SMP, WPC, DeMin Whey, Lactose, Hydrolysates
•Infant formula base !
Recent ‘Quality Issues’ in the Global
infant formula sector
Melamine scandal - (linked to milk)
Nitrogen-rich and has been illegally added to food products
to increase apparent protein content
NZ botulism scare triggers mass global recall - (linked to whey)
China suspended imports of all milk powder from Australia and New
Zealand, after global dairy giant disclosed that whey protein concentrate
contains a strain of Clostridium
Dicyandiamide (DCD) – (linked to milk)
Milk powder withdrawn under orders from the Sri Lankan authorities -
traces of the toxic agricultural chemical dicyandiamide (DCD)
Testing Methodologies Disputed
Drivers of Quality Standards in the
Infant Formula Sector
Quality (Compositional, microbiological, functional)
Regulations / New Markets (changing across the world) As new scientific data emerges, nutritional limits can change (tightly regulated)
Requirement for robust formulations Variation in milk composition
Increased auditing of ingredient supplier
Advances in analytical techniques More accurate determination of regulatory limits for individual nutrients
New biotechnological techniques
Global competition between ingredient suppliers
Ingredient functionality (protein quality)
(Milk processors required to respond with melamine free statement!)
Impact of Regulations on Quality Standards (nutrients and/or contaminants)
Finished product : meet the regulations of the supplied country
Milk Processors can meet (e.g., EU) regulations for skim milk, however,
allowable levels are determined by finished product specifications.
(e.g., GB regulations for infant formula)
e.g. Nitrate (100 ppm for 1st age formula infant formula). Levels in skim
can’t exceed specifications for finished product
Infant formula companies work with ingredient suppliers; general EU is
the benchmark
Look across global regulations – combination of 1) codex, 2) EU
and 3) Individual country regulations
Milk Quality Attributes (What can the producer/processor influence?)
Composition
Protein/Fat/CHO
Minerals / Vitamins
SCC’s
Micro-organisms TBC / Coliforms
Thermodurics
Bacillus cereus
Cronobacter
Sulphite reducing Clostridia
Residue testing
Antibiotics
Anthelmintics – flukicide
NSAIDS (Nonsteroidal anti-
inflammatory drugs)
Hormones
Pesticides
Nitrates / Nitrates
• Functionality
– Protein quality
– True protein (Seasonality)
– Physical stability (Heat & emulsion)
• Disease Status
– Johnes Disease (MAP)
– IBR
– BVD (Bovine viral diarrhoea)
– Leptosporosis
– Salmonella infection
– Fluke and Worms
– BSE
Contaminants Environmental
Veterinary drugs
Plasticizers
Detergents
Lead
Arsenic
Mercury
Cadmium
Melamine
Fluoride
Thiocyanate
Protein mimetic’s
Importance of Milk Quality for IF manufacturers
Milk Composition / Protein Quality
Microbiological Quality
Residues
Conclusions!
Milk Quality & IF - Presentation Guide
Step 4: Holding tank
Milk Composition & Protein Quality
Batch Make-up
Tank
Centrifugal Pump
Eductor
SMP
Manufacture of a 1st age Infant Formula
HTST (100°C)
Homogenisation To UHT To Filler
Evaporator
or
De-Min Whey Lactose Fat Blend
0
1
2
3
4
5
6
7
8
Protein CHO Fatg
/100m
l
SMP De-min Whey Lactose Fat Blend
0
10
20
30
40
50
Ca Na K P Mg Fe Zn Mn Cu I Cl
mg
/10
0m
l
SMP De-min Whey
Red Line = Target Label Claim (TLC) (Protein, 1.3%; CHO, 7.35; Fat, 3.5%)
Target for Ca
Magnesium Chloride,
FCC, Hexahydrate;
MW = 203; % Mg = 11.8
& % Cl = 34.5 %
Target for Mg
Calcuim Chloride, USP,
Dihydrate;
MW = 146.99; % Ca = 26.99
& % Cl = 47.75 %
What level of CaCl2 to add: 24.4 mg Ca / 0.2699 = 90.4 mg CaCl2
4.2
4.4
4.6
4.8
3.0
3.2
3.4
3.6
3.8
4.0
Mar
Ap
r
May
Ju
n
Ju
l
Au
g
Sep
Oct
Nov
Dec
Lacto
se, %
Pro
tein
, %
Month
• Poor processability
– Manufacturing downtime
Milk Protein Quality – Ingredient Functionality
Evaluating Thermal Stability of Dairy Ingredients
used in IF
0.0
5.0
10.0
15.0
20.0
25.0
30.0
35.0
6.2 6.4 6.6 6.8 7 7.2 7.4
Hea
t C
oag
ula
tion T
ime
at 1
40 C
(min
)
0.0
5.0
10.0
15.0
20.0
25.0
30.0
35.0
40.0
0 10 20 30 40 50 60 70 80 90
Sto
rag
e M
od
ulu
s (
Pa
)Time (min)
0.00
0.50
1.00
1.50
2.00
2.50
3.00
0 10 20 30 40 50 60 70 80 90
Sto
rag
e M
od
ulu
s (P
a)
Time (min)
Gelation
Thermal Stability
Protein Quality Key!
What’s the Solution to ensuring good
processablity
Consistent composition (protein, fat, lactose, minerals
and vitamins)
Good microbiological quality (e.g., psychrotrophs)
Low residual enzyme activity (Bacterial
proteinases)
Low SCC, plasmin
Selected milk from optimal part of the season
Implement functionality testing regime (heat stability,
gelation etc.)
Importance of Milk Quality for IF manufacturers
Milk Composition / Protein Quality
Microbiological Quality
Residues
Conclusions!
Milk Quality & IF - Presentation Guide
Microbiological Quality
TBC – should not be an issue if controlled
Bacillus cereus
Sulphite Reducing Clostridia (SRC)
What are they?
Where do they come from?
How do you control them?
Dr Kieran Jordan (Teagasc, Moorepark)
Project 1 Thermodurout: Identification and characterisation of the spore-
forming bacteria most common in Irish milk processing plants
Project 2 Dairybiota: Molecular approaches to more accurately investigate
factors which influence microbiota of milk - rapid diagnostic
approaches (SRCs and SRBs)
SRCs/SRBs: New classification techniques - microbes have been solely
identified on the basis of their phenotype (i.e. ability to reduce sulphate).
Genetic analysis of these strains will allow new rapid assays to be
developed
New Strategies at Teagasc to Support IF Sector
Dr. Paul Cotter (Teagasc, Moorepark)
Evolving Quality Standards –
Global influences
Ingredient manufacturers
are using (Biotechnology). i.e.,
PCR / Pyro-sequencing techniques to
determine microbial history in dairy ingredients DNA
Thermal treatment = low microbial growth on agar
Microbial loading of milk tracked back to farm gate
(extrapolation to residual enzyme loading !)
Importance of Milk Quality for IF manufacturers
Milk Composition / Protein Quality
Microbiological Quality
Residues
Conclusions!
Milk Quality & IF - Presentation Guide
Importance of Milk Quality for IF manufacturers
Milk Composition / Protein Quality
Microbiological Quality
Residues
Conclusions!
Milk Quality & IF - Presentation Guide
Conclusions / Future Direction
Rapid tests for processability
Milk quality and protein functionality
New thermal processes
reduce activation of vegetative cells from spores
Milk quality
Manage evolving quality standards for IMF
Validation methods: microbial & chemical quality Methodologies that could initially be deployed at milk intake
to segregate milk for infant formula applications
Breeding strategies for protein quality
We have the good reputation – we need to keep it
Milk Quality Ensuring Irish Dairy Processors Produce the highest Quality Ingredients
for infant milk production for the world market
Thank You for your attention