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Diets Based on Autoclaved Skim-Milk Powder
Caries Research, 2009Two distinct effects of the ingestion of diets based on heated skim-milk powder were observed in growing rats: an increase in the number and severity of smooth-surface carious lesions and an increase in the absorption of dietary calcium. The former effect was reversed by supplementation of lysine and was not related to the mineral content of the diets;
J.A. Senior, I. Wolinsky, G.L. Brinkman
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Foaming properties of skim milk powder fortified with milk proteins
International Dairy Journal, 2014Abstract The effect of different concentrations of added sodium caseinate (Na-Cas) and whey protein concentrate (WPC) on the foaming properties of reconstituted skim milk powder (SMP) was studied, to quantify practical applications as additives in aerated foods.
L.P. Martínez-Padilla +3 more
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Instablity in Export of Skimmed Milk Powder in India
2022World milk production is projected to increase at an average of 1.8% during the next 10 years compared to 2.3% average annual growth experienced in the past decade. The world milk production is projected to increase by 164 million tons, out of which 74% of additional milk production is expected to come from developing countries out of which India alone
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Lactosylation of milk proteins during the manufacture and storage of skim milk powders
International Dairy Journal, 2000Abstract Extensive lactosylation of milk proteins in standard skim milk powder dried against air between 185 and 90°C (inlet and outlet temperatures of the air) was detected by capillary electrophoresis.
Fanny Guyomarc’h +3 more
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Study of electrization of powder skim milk during milk particle movement
Russian Agricultural Sciences, 2016Electrization of particles of powder materials is a widely spread phenomenon that makes a practical impact on the functional efficiency of equipment designed for producing a broad range of processed disperse products (dry milk, flour, grain, etc.). The results of electrization tests of powder skim milk particles are presented.
V. D. Kharitonov +2 more
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Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt
International Dairy Journal, 2011Abstract A novel method of transglutaminase (TGase) treatment for skim milk yoghurt production was investigated. In contrast to previous studies, TGase pre-treated skim milk powder (SMP) was used as protein fortification for yoghurt making, instead of treating the entire yoghurt milk.
C. Guyot, U. Kulozik
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Glycomacropeptides as Indicator of Fake Skim Milk Powder
Dairy industryMilk powder is a popular ingredient in various branches of the food industry. However, skim milk powder is often made of whey, which classifies as food fraud. Glycomacropeptide analysis can detect whey in milk powder. The biological and functional properties of glycomacropeptides depend on glycosylated heterogeneous carbohydrate chains.
Elena Melnikova +2 more
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NEW MEASUREMENTS OF THE STICKY BEHAVIOR OF SKIM MILK POWDER
Drying Technology, 2001The drying of sugar-rich foodstuffs is often complicated by depositions on the walls of spray dryers, due to the stickiness of the products. This material property has been found to depend on both product temperature and moisture content and undergoes a rapid change from non-sticky behaviour to sticky behaviour with only a small change in these ...
C. Hennigs +2 more
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Skim milk powder for use in cream of tomato soup
International Journal of Dairy Technology, 1991The suitability of dried skim milk for incorporation in cream of tomato soup has been considered. The effect of changing powder protein content and heat classification on the texture and viscosity of cream of tomato soup was studied against a background of contrasting recipes and process conditions.
D D MUIR, E A HUNTER, I G WEST
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On the moisture content and the condition of the milk sugar in Krause skim‐milk powder
Recueil des Travaux Chimiques des Pays-Bas, 1943AbstractKrause skim‐milk powder in air of 20, 30, 40 and 50% relative humidity takes up water resulting in final percentages of moisture of, respectively, 3.5, 4.8, 6.7 and 6.4%, calculated with respect to the powder at equilibrium. In the range 15°‐25°C the equilibrium does not change with the temperature.These figures are about 1% higher than those ...
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