Results 291 to 300 of about 1,486,556 (339)

Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

International Dairy Journal, 2019
High lipid and high protein infant formula milk powders were stored at water activity of 0.11, 0.33 and 0.53 for up to fourteen weeks at 40 °C to investigate the effect of storage water activity on physicochemical properties and formation of volatiles to
Hong Cheng, Henriette R. Erichsen, J. Soerensen, M. Petersen, L. Skibsted   +4 more
semanticscholar   +1 more source

Optimization of spray drying process parameters for production of groundnut milk powder

Powder Technology, 2019
In India, groundnut is mainly used for oil extraction or consumed in roasted form prompting a need for diversification to further increase its value and utility.
D. Saha, S. K. Nanda, D. Yadav
semanticscholar   +1 more source

Detection of the adulteration of camel milk powder with cow milk by ultra-high performance liquid chromatography (UPLC)

, 2021
Lingyu Li, Jun Wang, Minjing Li, Ying‐Wei Yang, Zhixuan Wang, Jing Miao, Zhong-rui Zhao, Jie Yang   +7 more
semanticscholar   +1 more source

A systematic characterization of the distribution, biofilm-forming potential and the resistance of the biofilms to the CIP processes of the bacteria in a milk powder processing factory.

Food Research International, 2018
Owing to the resistance to conventional cleaning and sanitizing agents, biofilms formed on surfaces of dairy processing equipment pose a hazard to the dairy industry. The objective of this study was to evaluate the diversity of the microflora attached to
M. Zou, Donghong Liu
semanticscholar   +1 more source

Heavy metal content and element analysis of infant formula and milk powder samples purchased on the Tanzanian market: International branded versus black market products.

Food Chemistry, 2018
Milk powder is a food for malnourished African children and for healthy infants of women with HIV/AIDS. High demand and low purchasing power has resulted in a huge informal, black market in Sub-Saharan Africa.
M. Sager, C. R. McCulloch, D. Schoder
semanticscholar   +1 more source

Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage.

Food Chemistry, 2021
T. Ho, Trinh N. T. Ton, C. Gaiani, B. Bhandari, N. Bansal   +4 more
semanticscholar   +1 more source

Diversity and fate of spore forming bacteria in cocoa powder, milk powder, starch and sugar during processing: A review

Trends in Food Science & Technology, 2018
Background Raw materials such as cocoa, milk powder, sugar, and starch are widely used in the formulation of a wide variety of processed foods. The unit operations applied during their production vary according to their specific properties, technological
Ana M Pereira, A. Sant’Ana
semanticscholar   +1 more source

Detection of Foreign-Body in Milk Powder Processing Based on Terahertz Imaging and Spectrum

Journal of Infrared, Millimeter and Terahertz Waves, 2021
Jun Hu, Zhen Xu, Maopeng Li, Yong He, Xudong Sun, Yande Liu   +5 more
semanticscholar   +1 more source

Milk powders ‐ calf milk replacers

International Journal of Dairy Technology, 1981
The technology and nutritional guidelines of good milk replacer manufacture are outlined. The fundamental differences of comparative performance of milk replacers based on milk solids and non‐milk solids are explained. Use of milk replacers in automatic machines and acidified feeding systems and the merits of various management systems are also ...
openaire   +1 more source

Significance of Milk Fat in Milk Powder

2007
The production of milk powder involves dehydration via evaporation and spray drying, followed by packaging and storage. The two principal types of milk powders produced directly frommilk or skimmilk arewhole (full-cream) milk powder (WMP) and skimmed milk powder (SMP; or non-fat dry milk, NDM).
openaire   +1 more source