Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder

Journal of Dairy Science

Volumn 96, Issue 8, 2013, Pages 4784-4793

  Li, Y H ^a   Zhang, L W ^a   Wang, W J ^a   Han, X ^a  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Milk powder; Oxidized flavor; Particle characteristics; Process

Indexed keywords

MILK POWDER;

ANIMAL; ARTICLE; DAIRY PRODUCT; FOOD HANDLING; FOOD QUALITY; HEAT; MILK; OXIDATION REDUCTION REACTION; OXIDIZED FLAVOR; PARTICLE CHARACTERISTICS; PARTICULATE MATTER; PROCESS; STANDARD;

MILK POWDER; OXIDIZED FLAVOR; PARTICLE CHARACTERISTICS; PROCESS;

ANIMALS; DAIRY PRODUCTS; FOOD QUALITY; FOOD TECHNOLOGY; HOT TEMPERATURE; MILK; OXIDATION-REDUCTION; PARTICULATE MATTER;

EID: 84880584910     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5799     Document Type: Article

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