The BDI method - Part II: The effect of the whole milk powder manufacturing process on free fatty acid levels

Australian Journal of Dairy Technology

Volumn 55, Issue 1, 2000, Pages 37-39

  Evers, Jaap M ^a   Morris, Andy ^b   Conaghan, Errol F ^a   Palfreyman, Kevin R ^a  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034421222     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. Anderson, M., Needs, E.C. and Price, J.C. (1984) Lipolysis during the production of double cream. J. Soc. Dairy Technol. 37, 19-22.
2. Baldwin, A.J. and Sanderson, W.B. (1973) Factors affecting the reconstitution properties of whole milk powder. N.Z. J. Dairy Sci. Technol. 8, 92-100.
3. Connolly, J.F., Murphy, J.J., O'Connor, C.B. and Headon, D.R. (1980) Relationship between free fatty acids levels of milk and butter and lipolysed flavour. In IDF Bulletin No 118, pp 67-76. International Dairy Federation, Brussels.
4. Deeth, H.C (1993) Lipase activity and its effect on milk quality. Aust. J. Dairy Technol., Aust. J. Dairy Technol. 48, 96-98.
5. Deeth, H.C., Fitzgerald, C.H. and Wood, A.F. (1975) A convenient method for determining the extent of lipolysis in milk. Aust. J. Dairy Technol. 30, 109-111.
6. Evers, J.M., Luckman, M.S. and Palfreyman, K. R. (2000) The BDI method. Part I. Determination of free fatty acids in cream and whole milk powder. Aust. J. Dairy Technol., 55, 33-36.
7. IDF (1991a) Determination of free fatty acids in milk and milk products. IDF Bulletin No 265. International Dairy Federation, Brussels.
8. IDF (1991b) A practical guide to the control of lipolysis in the manufacture of dairy products. In IDF Bulletin No 264, pp 26-28. International Dairy Federation, Brussels.
9. Koops, J., Klomp, H. and van Hemert, H. (1990) Rapid enzymatic assay of free fatty acids (lipolysis) in farm tank milk by a segmented continuous-flow method. Comparison of the results with those obtained by the BDI procedure. Neth. Milk Dairy J. 44, 3-19.
10. Lehman, H.R. (1988) Rahm und fettkugelschädigung. Ein report aus der praxis. DMZ-Deutsche Molkerei-Zeitung 22, 671-676.
11. Menger, J.W. (1975) Experience with lipolytic activities in milk & dairy products. In IDF Bulletin No 86, pp 108-112. International Dairy Federation, Brussels.
12. O'Connell, J.M., Cogan, T.M. and Downey, W.K. (1975) Lipolysis in butter pre- and post-manufacture. In IDF Bulletin No 86, pp 92-100. International Dairy Federation, Brussels.
13. Stadhouders, J., Tuckey, S.L. and Raadsveld, C.W. (1967) Comparison of certain methods for the determination of fat hydrolysis in milk. Neth. Milk Dairy J. 21, 150-157.