Physical changes in heat-treated whole milk powder

Lait

Volumn 85, Issue 4-5, 2005, Pages 305-314

  Baechler, Robert ^a   Clerc, Marie France ^a   Ulrich, Stéphane ^a   Benet, Sylvie ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Browning; Crystallisation; Free fat; Heat treatment; Whole milk powder

Indexed keywords

EID: 25444456438     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2005016     Document Type: Conference Paper

References (14)

1. Aguilar C.A., Ziegler G.R., Physical and microscopic characterization of dry whole milk with altered lactose content. 2: Effect of lactose crystallization, J. Dairy Sci. 77 (1994) 1198-1204.
2. Attaie H., Breitschuh B., Braun P., Windhab E.J., The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses, Int. J. Food Sci. Technol. 38 (2003) 325-335.
3. Beckett S.T., Chocolate, function of milk, in: Roginski H., Fuquay J.W. (Eds.), Encyclopedia of Dairy Science, Elsevier Science Ltd, London, UK, 2002, pp. 444-449.
4. Bell L.N., Kinetics of non-enzymatic browning in amorphous solid systems: Distinguishing the effects of water activity and the glass transition, Food Res. Int. 28 (1996) 591-597.
5. Buma T.J., Free fat in spray-dried whole milk. 2: an evaluation of methods for the determination of free-fat content, Neth. Milk Dairy J. 25 (1971) 42-52.
6. Buma T.J., Free fat in spray-dried whole milk. 8: the relation between free-fat content and particle porosity of spray-dried whole milk, Neth. Milk Dairy J. 25 ( 1971 ) 123-140.
7. Caric M., Kalab M., Effects of drying techniques on milk powders quality and microstructure: a review, Food Microstruct. 6 (1987) 171-180.
8. Fäldt P., Bergenstahl B., Spray-dried whey protein/lactose/soybean oil emulsions. 1: surface composition and particle structure, Food Hydrocolloids 10 (1996) 421-429.
9. Reimerdes E.H., Mehrens H.-A., Milk, in: Becket S.T. (Ed.), Industrial chocolate manufacture in use, Blackie & Son Ltd, London, UK, 1988, pp. 47-57.
10. Saito Z., Particle structure in spray-dried whole milk and in instant skim milk powder as related to lactose crystallization, Food Microstruct. 4 (1985) 333-340.
11. Verhey J.G.P., Physical properties of dried milk in relation to chocolate manufacture, Neth. Milk Dairy J. 40 (1986) 261-268.
12. Vuataz G., The phase diagram of milk: a new tool for optimising the drying process. Lait 82 (2002) 485-500.
13. Würsch P., Rosset J., Köllreutter B., Klein A., Crystallization of beta-lactose under elevated storage temperature in spray-dried milk powder, Milchwissenschaft 39 (1984) 579-582.
14. Prosky L., Water activity of canned vegetables, in: Horwitz W. (Ed.), Official Methods of Analysis of AOAC International 17th edn., AOAC International, Gaithersburg, USA, 2000, locator number 42.1.03.