The importance of milk quality for the infant milk formula ... · The importance of milk quality for the infant milk formula industry Presented by: Mark Fenelon Food Chemistry and

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Milk powder withdrawn under orders from the Sri Lankan authorities -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

//upload.wikimedia.org/wikipedia/commons/2/21/Melamine-3D-balls.png

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




Residues

Conclusions!


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.)




Residues

Conclusions!



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 !)




Residues

Conclusions!


Web address http://nfrd.teagasc.ie (Dr. Martin Danaher)

Residues

http://nfrd.teagasc.ie/




Residues

Conclusions!


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

The importance of milk quality for the infant milk formula ... · The importance of milk quality for the infant milk formula industry Presented by: Mark Fenelon Food Chemistry and

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