Physical and Microscopic Characterization of Dry Whole Milk with Altered Lactose Content. 2. Effect of Lactose Crystallization

Journal of Dairy Science

Volumn 77, Issue 5, 1994, Pages 1198-1204

  Aguilar, Carlos A ^a   Ziegler, Gregory R ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

dry whole milk; dry whole milk powder; DWM; lactose crystallization; light scattering particle sizing; scanning electron microscopy

Indexed keywords

EID: 85013689455     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(94)77058-2     Document Type: Article

References (24)

1. Physical and microscopic characterization of dry whole milk with altered lactose content. 1. Effect of lactose concentration
2. Water vapor sorption properties of various dried milks and wheys
3. Comparison of water vapor sorption by milk powder components
4. Electron microscopic localization of solvent-extractable fat in agglomerated spray-dried whole milk powders
5. The physical structure of spray milk powder and the changes which take place during moisture absorption
6. Free fat in spray-dried whole milk. 2. An evaluation of methods for the determination of free-fat content
7. Effects of drying techniques on milk powders quality and microstructure: a review
8. The estimation of the mean particle density, the vacuole volume and the porosity of spray-dried porous powders
9. Cacao products: amendment of the standards of identity
10. The effect of homogenization, condensation and variations in the fat content of a milk upon the keeping quality of its milk powder
11. Scanning electron microscopy of dairy products: an overview
12. Crystallization of amorphous lactose
13. The physical structure of dried milk
14. 2H nuclear magnetic resonance
15. Milk
16. Crystalline lactose and the structure of spray-dried milk products as observed by scanning electron microscopy
17. Particle structure in spray-dried whole milk and instant skim milk powder particles as related to lactose crystallization
18. SEM investigation of the effect of lactose crystallization on the storage properties of spray-dried whey
19. Physical properties of dried milk in relation to chocolate manufacture