{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,29]],"date-time":"2025-10-29T03:55:09Z","timestamp":1761710109559,"version":"3.40.5"},"reference-count":65,"publisher":"American Dairy Science Association","issue":"3","license":[{"start":{"date-parts":[[2024,3,1]],"date-time":"2024-03-01T00:00:00Z","timestamp":1709251200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,2,22]],"date-time":"2024-02-22T00:00:00Z","timestamp":1708560000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["journalofdairyscience.org","elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Dairy Science"],"published-print":{"date-parts":[[2024,3]]},"DOI":"10.3168\/jds.2023-23893","type":"journal-article","created":{"date-parts":[[2024,2,27]],"date-time":"2024-02-27T23:43:20Z","timestamp":1709077400000},"page":"1311-1333","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":2,"title":["\u201cMilk on Ice\u201d: A detailed analysis of Ernest Shackleton's century-old whole milk powder in comparison with modern counterparts"],"prefix":"10.3168","volume":"107","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-9073-4343","authenticated-orcid":false,"given":"Justin G.","family":"Bendall","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-5522-6116","authenticated-orcid":false,"given":"Abraham S.","family":"Chawanji","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-2920-2044","authenticated-orcid":false,"given":"Bertram Y.","family":"Fong","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8852-8261","authenticated-orcid":false,"given":"Paul","family":"Andrewes","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2145-731X","authenticated-orcid":false,"given":"Lin","family":"Ma","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1223-3501","authenticated-orcid":false,"given":"Alastair K.H.","family":"MacGibbon","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2698-8403","authenticated-orcid":false,"given":"Skelte G.","family":"Anema","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1747","reference":[{"key":"10.3168\/jds.2023-23893_bib1","first-page":"337","article-title":"Prodotti di condensazione tra glucosio e p-fenetidina. Nota I. Atti della Reale Accademia Nazionale Dei Lincei. Serie Sesta. Rendiconti. Classe di Scienze Fisiche","volume":"2","author":"Amadori","year":"1925","journal-title":"Matematiche e Naturali."},{"key":"10.3168\/jds.2023-23893_bib2","doi-asserted-by":"crossref","first-page":"1108","DOI":"10.1021\/jf960507m","article-title":"Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100\u00b0C","volume":"45","author":"Anema","year":"1997","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2023-23893_bib3","series-title":"The Wonders of Whey: Catch the Power","first-page":"397","article-title":"Whey protein glycosylation: Analysis by mass spectrometry and effects on functional properties in yogurt gel systems","author":"Anema","year":"2006"},{"key":"10.3168\/jds.2023-23893_bib4","series-title":"Inductively coupled plasma emission spectroscopic method. Official Methods of Analysis of AOAC International","article-title":"AOAC Official Method 984.27. Calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc in infant formula","author":"AOAC International","year":"2023"},{"key":"10.3168\/jds.2023-23893_bib5","series-title":"Total tryptophan in infant formula and adult\/pediatric nutritional formula: HPLC following enzymatic hydrolysis. Official Methods of Analysis of AOAC International","article-title":"AOAC Official Method 2017.03","author":"AOAC International","year":"2023"},{"key":"10.3168\/jds.2023-23893_bib6","series-title":"Total amino acids in infant formulas and adult nutritionals: UHPLC\u2013UV. Official Methods of Analysis of AOAC International","article-title":"AOAC Official Method 2018.06","author":"AOAC International","year":"2023"},{"key":"10.3168\/jds.2023-23893_bib7","doi-asserted-by":"crossref","first-page":"458","DOI":"10.1021\/jf970499p","article-title":"Separation and quantification of bovine milk proteins by reversed-phase high-performance liquid chromatography","volume":"46","author":"Bobe","year":"1998","journal-title":"J. Agric. Food Chem."},{"year":"2015","author":"Bylund","series-title":"Dairy Processing Handbook","key":"10.3168\/jds.2023-23893_bib8"},{"key":"10.3168\/jds.2023-23893_bib9","doi-asserted-by":"crossref","first-page":"1968","DOI":"10.1080\/19440049.2014.973457","article-title":"Metals in commonly eaten groceries in Western Australia: A market basket survey and dietary assessment","volume":"31","author":"Callan","year":"2014","journal-title":"Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess."},{"key":"10.3168\/jds.2023-23893_bib10","first-page":"171","article-title":"Effects of drying techniques on milk powders quality and microstructure: A review","volume":"6","author":"Caric","year":"1987","journal-title":"Food Struct."},{"year":"2019","author":"Codex Alimentarius","series-title":"General standard for contaminants and toxins in food and feed. CXS 193\u20131995","key":"10.3168\/jds.2023-23893_bib11"},{"key":"10.3168\/jds.2023-23893_bib12","series-title":"Handbook of Food Powders","first-page":"85","article-title":"Roller and drum drying for food powder production","author":"Courtois","year":"2013"},{"year":"1992","author":"Davenport-Hines","series-title":"Glaxo: A History to 1962","key":"10.3168\/jds.2023-23893_bib13"},{"key":"10.3168\/jds.2023-23893_bib14","doi-asserted-by":"crossref","first-page":"1641","DOI":"10.3168\/jds.S0022-0302(04)73319-6","article-title":"Nomenclature of the proteins of cows\u2019 milk - Sixth revision","volume":"87","author":"Farrell","year":"2004","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2023-23893_bib15","first-page":"13","article-title":"Influence of pasture feeding and stall feeding on CLA and other fatty acids in bovine milkfat","volume":"61","author":"Floris","year":"2006","journal-title":"Aust. J. Dairy Technol."},{"key":"10.3168\/jds.2023-23893_bib16","doi-asserted-by":"crossref","first-page":"858","DOI":"10.1021\/jf304877k","article-title":"Analysis of phospholipids in infant formulas using high performance liquid chromatography\u2013tandem mass spectrometry","volume":"61","author":"Fong","year":"2013","journal-title":"J. Agric. Food Chem."},{"unstructured":"Fonterra. 2023. Wholemilk powder\u2013Regular GDT specification. Product Bulletin 561.","key":"10.3168\/jds.2023-23893_bib17"},{"unstructured":"Fountain, H. 2022a. 106 Years, 4 weeks, 1 wreck: How Shackleton\u2019s ship was found. The New York Times. Mar. 15, 2022.","key":"10.3168\/jds.2023-23893_bib18"},{"unstructured":"Fountain, H. 2022b. At the bottom of an icy sea, one of history\u2019s great wrecks is found. The New York Times. Mar. 9, 2022.","key":"10.3168\/jds.2023-23893_bib19"},{"key":"10.3168\/jds.2023-23893_bib20","first-page":"1","article-title":"Eine bequeme Methode zur Bestimmung von Fett in Milch","volume":"40","author":"Gottlieb","year":"1892","journal-title":"Die landwirtsehaftliehen Versuchs-Stationen"},{"key":"10.3168\/jds.2023-23893_bib21","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1042\/bj0520207","article-title":"Seasonal variations in fatty acid composition of New Zealand butterfat","volume":"52","author":"Hansen","year":"1952","journal-title":"Biochem. J."},{"unstructured":"Hatmaker, J. R., inventor and assignee. 1908. Modified dry milk. US Patent No. 891,336.","key":"10.3168\/jds.2023-23893_bib22"},{"key":"10.3168\/jds.2023-23893_bib23","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1016\/j.idairyj.2005.06.005","article-title":"Protein interactions in milk protein concentrate powders","volume":"16","author":"Havea","year":"2006","journal-title":"Int. Dairy J."},{"key":"10.3168\/jds.2023-23893_bib24","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfoodeng.2020.110103","article-title":"Influence of mechanical integrity during pneumatic conveying on the bulk handling and rehydration properties of agglomerated dairy powders","volume":"288","author":"Hazlett","year":"2021","journal-title":"J. Food Eng."},{"year":"2010","author":"ISO (International Organization for Standardization)","series-title":"ISO 1211|IDF 001. Milk-determination of fat content-gravimetric method (Reference Method)","key":"10.3168\/jds.2023-23893_bib25"},{"year":"2004","author":"ISO (International Organization for Standardization)","series-title":"ISO 14673\u20133|IDF 189\u20133. Milk and milk products-Determination of nitrate and nitrite-Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method)","key":"10.3168\/jds.2023-23893_bib26"},{"year":"2002","author":"ISO (International Organization for Standardization)","series-title":"ISO 15884|IDF 182. Milkfat-preparation of fatty acid methyl esters","key":"10.3168\/jds.2023-23893_bib27"},{"year":"2002","author":"ISO (International Organization for Standardization)","series-title":"ISO 15885|IDF 184. Milkfat-determination of the fatty acid composition by gas-liquid chromatography","key":"10.3168\/jds.2023-23893_bib28"},{"year":"2018","author":"ISO (International Organization for Standardization)","series-title":"ISO 21422|IDF 242. Milk, milk products, infant formula and adult nutritionals\u2014Determination of chloride-potentiometric titration method","key":"10.3168\/jds.2023-23893_bib29"},{"year":"2016","author":"ISO (International Organization for Standardization)","series-title":"ISO 8968\u20134|IDF 20\u20134. Milk and milk products\u2014Determination of nitrogen content. Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)","key":"10.3168\/jds.2023-23893_bib30"},{"unstructured":"Just, J. A., inventor and assignee. 1902. Process of preserving milk in dry form. US Patent No. 712,545.","key":"10.3168\/jds.2023-23893_bib31"},{"key":"10.3168\/jds.2023-23893_bib32","doi-asserted-by":"crossref","first-page":"366","DOI":"10.1007\/BF01338151","article-title":"Neue Methode zur Bestimmung des Stickstoffs in organischen K\u00f6rpern","volume":"22","author":"Kjeldahl","year":"1883","journal-title":"Fresenius Z. Anal. Chem."},{"key":"10.3168\/jds.2023-23893_bib33","doi-asserted-by":"crossref","first-page":"210","DOI":"10.1111\/j.1365-2621.2003.tb14141.x","article-title":"A process for increasing the free fat content of spray-dried whole milk powder","volume":"68","author":"Koc","year":"2003","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2023-23893_bib34","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1080\/10408397109527127","article-title":"Kinetics of lipid oxidation in foods","volume":"2","author":"Labuza","year":"1971","journal-title":"CRC Crit. Rev. Food Technol."},{"year":"1959","author":"Lansing","series-title":"Endurance","key":"10.3168\/jds.2023-23893_bib35"},{"key":"10.3168\/jds.2023-23893_bib36","doi-asserted-by":"crossref","first-page":"12473","DOI":"10.1021\/jf203460z","article-title":"Maillard reaction and protein cross-linking in relation to the solubility of milk powders","volume":"59","author":"Le","year":"2011","journal-title":"J. Agric. Food Chem."},{"key":"10.3168\/jds.2023-23893_bib37","doi-asserted-by":"crossref","first-page":"2270","DOI":"10.3168\/jds.S0022-0302(97)76176-9","article-title":"Characterization by ionization mass spectrometry of lactosyl \u03b2-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site","volume":"80","author":"Leonil","year":"1997","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2023-23893_bib38","doi-asserted-by":"crossref","first-page":"S326","DOI":"10.1111\/j.1750-3841.2004.tb18025.x","article-title":"Sensory and nutritional quality of nonfat dry milk in long-term residential storage","volume":"69","author":"Lloyd","year":"2004","journal-title":"J. Food Sci."},{"key":"10.3168\/jds.2023-23893_bib39","doi-asserted-by":"crossref","DOI":"10.3390\/molecules25174024","article-title":"Qualitative and quantitative study of glycosphingolipids in human milk and bovine milk using high performance liquid chromatography\u2013data-dependent acquisition\u2013mass spectrometry","volume":"25","author":"Ma","year":"2020","journal-title":"Molecules"},{"key":"10.3168\/jds.2023-23893_bib40","first-page":"143","article-title":"Hardness of New Zealand patted butter: Seasonal and regional variations","volume":"22","author":"MacGibbon","year":"1987","journal-title":"N. Z. J. Dairy Sci. Technol."},{"key":"10.3168\/jds.2023-23893_bib41","first-page":"158","article-title":"Variations in the CLA content of New Zealand milkfat","volume":"56","author":"MacGibbon","year":"2001","journal-title":"Aust. J. Dairy Technol."},{"key":"10.3168\/jds.2023-23893_bib42","doi-asserted-by":"crossref","first-page":"7478","DOI":"10.3168\/jds.2013-7083","article-title":"Effects of mineral content of bovine drinking water: Does iron content affect milk quality?","volume":"96","author":"Mann","year":"2013","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2023-23893_bib43","doi-asserted-by":"crossref","first-page":"312","DOI":"10.1016\/0003-9861(58)90079-1","article-title":"Relationship between in vitro lysine availability and in vivo protein evaluation in milk powders","volume":"77","author":"Mauron","year":"1958","journal-title":"Arch. Biochem. Biophys."},{"key":"10.3168\/jds.2023-23893_bib44","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1016\/0003-9861(55)90510-5","article-title":"The availability of lysine, methionine and tryptophan in condensed milk and milk powder. In vitro digestion studies","volume":"59","author":"Mauron","year":"1955","journal-title":"Arch. Biochem. Biophys."},{"key":"10.3168\/jds.2023-23893_bib45","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1002\/sca.4950210504","article-title":"Microstructure of whole milk powder and of insolubles detected by powder functional testing","volume":"21","author":"McKenna","year":"1999","journal-title":"Scanning"},{"unstructured":"Merrett, J. A., inventor; J. R. Hatmaker, assignee. 1908. Cylinder drying machine. US Patent No. 883,729.","key":"10.3168\/jds.2023-23893_bib46"},{"key":"10.3168\/jds.2023-23893_bib47","doi-asserted-by":"crossref","first-page":"413","DOI":"10.1006\/bbrc.1997.6955","article-title":"Nonenzymatic lactosylation of bovine \u03b2-lactoglobulin under mild heat treatment leads to structural heterogeneity of the glycoforms","volume":"236","author":"Morgan","year":"1997","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"10.3168\/jds.2023-23893_bib48","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.colsurfb.2011.05.001","article-title":"Comparative study of particle structure evolution during water sorption: Skim and whole milk powders","volume":"87","author":"Murrieta-Pazos","year":"2011","journal-title":"Colloids Surf. B Biointerfaces"},{"key":"10.3168\/jds.2023-23893_bib49","doi-asserted-by":"crossref","first-page":"240","DOI":"10.3168\/jds.S0022-0302(22)94147-5","article-title":"Structure of powdered milk and its possible relation to the keeping quality of whole milk powders","volume":"5","author":"Palmer","year":"1922","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2023-23893_bib50","doi-asserted-by":"crossref","first-page":"156","DOI":"10.1002\/j.2050-0416.2011.tb00455.x","article-title":"Sensory and chemical analysis of 'Shackleton\u2019s\u2019 Mackinlay Scotch whisky","volume":"117","author":"Pryde","year":"2011","journal-title":"J. Inst. Brew."},{"key":"10.3168\/jds.2023-23893_bib51","doi-asserted-by":"crossref","first-page":"789","DOI":"10.1007\/s11745-000-0587-x","article-title":"Determination of the conjugated linoleic acid-containing triacylglycerols in New Zealand bovine milk fat","volume":"35","author":"Robinson","year":"2000","journal-title":"Lipids"},{"key":"10.3168\/jds.2023-23893_bib52","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1017\/S0022029906001749","article-title":"Survival of thermophilic spore-forming bacteria in a 90+ year old milk powder from Ernest Shackelton\u2019s Cape Royds Hut in Antarctica","volume":"73","author":"Ronimus","year":"2006","journal-title":"J. Dairy Res."},{"key":"10.3168\/jds.2023-23893_bib53","doi-asserted-by":"crossref","first-page":"100","DOI":"10.1002\/ange.18880010403","article-title":"Mittheilungen aus Schmitt\u2019s Laboratorium in Wiesbaden. 2. Studien dem Gebiete der Chemie der Lebensmittel und der Verbrauchsgegenst\u00e4nde","volume":"1","author":"R\u00f6se","year":"1888","journal-title":"Angewandte. Chem."},{"key":"10.3168\/jds.2023-23893_bib54","doi-asserted-by":"crossref","first-page":"9124","DOI":"10.3168\/jds.2020-18492","article-title":"Frequencies of milk protein variants and haplotypes estimated from genotypes of more than 1 million bulls and cows of 12 French cattle breeds","volume":"103","author":"Sanchez","year":"2020","journal-title":"J. Dairy Sci."},{"key":"10.3168\/jds.2023-23893_bib55","doi-asserted-by":"crossref","first-page":"608","DOI":"10.3390\/dairy3030043","article-title":"Effect of breed on the fatty acid composition of milk from dairy cows milked once and twice a day in different stages of lactation","volume":"3","author":"Sanjayaranj","year":"2022","journal-title":"Dairy"},{"year":"1909","author":"Shackleton","series-title":"The Heart of the Antarctic: Being the Story of the British Antarctic Expedition 1907\u20131909","key":"10.3168\/jds.2023-23893_bib56"},{"year":"1920","author":"Shackleton","series-title":"South","key":"10.3168\/jds.2023-23893_bib57"},{"key":"10.3168\/jds.2023-23893_bib58","series-title":"Developments in Dairy Chemistry 1","first-page":"1","article-title":"Chemistry of milk protein","author":"Swaisgood","year":"1982"},{"key":"10.3168\/jds.2023-23893_bib59","series-title":"Advanced Dairy Chemistry. Vol. 1: Proteins","first-page":"63","article-title":"Chemistry of the caseins","author":"Swaisgood","year":"1992"},{"key":"10.3168\/jds.2023-23893_bib60","series-title":"Advanced Dairy Chemistry \u2013 1 Proteins: Part A","first-page":"139","article-title":"Chemistry of the caseins","author":"Swaisgood","year":"2003"},{"key":"10.3168\/jds.2023-23893_bib61","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1111\/j.1471-0307.2007.00308.x","article-title":"A study of the pH of individual milk samples","volume":"60","author":"Tsioulpas","year":"2007","journal-title":"Int. J. Dairy Technol."},{"year":"1999","author":"Walstra","series-title":"Dairy Technology: Principles of Milk Properties and Processes","key":"10.3168\/jds.2023-23893_bib62"},{"key":"10.3168\/jds.2023-23893_bib63","series-title":"Milk Powders for the Future. Symposium on Milk Powder Research, Palmerston North","article-title":"Effect of water activity on whole milk powder storage stability","author":"Wewala","year":"1993"},{"year":"2016","author":"Wynyard","series-title":"The price of milk: Primitive accumulation and the New Zealand Dairy Industry 1814\u20132014","key":"10.3168\/jds.2023-23893_bib64"},{"key":"10.3168\/jds.2023-23893_bib65","doi-asserted-by":"crossref","first-page":"374","DOI":"10.1016\/j.idairyj.2006.04.007","article-title":"Behaviour of homogenized fat globules during the spray drying of whole milk","volume":"17","author":"Ye","year":"2007","journal-title":"Int. Dairy J."}],"container-title":["Journal of Dairy Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030224005071?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0022030224005071?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030224005071","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2024,11,8]],"date-time":"2024-11-08T21:46:19Z","timestamp":1731102379000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0022030224005071"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,3]]},"references-count":65,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2024,3]]}},"alternative-id":["S0022030224005071"],"URL":"https:\/\/doi.org\/10.3168\/jds.2023-23893","relation":{},"ISSN":["0022-0302"],"issn-type":[{"type":"print","value":"0022-0302"}],"subject":[],"published":{"date-parts":[[2024,3]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"\u201cMilk on Ice\u201d: A detailed analysis of Ernest Shackleton's century-old whole milk powder in comparison with modern counterparts","name":"articletitle","label":"Article Title"},{"value":"Journal of Dairy Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.3168\/jds.2023-23893","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Author(s).","name":"copyright","label":"Copyright"}]}}