Results 171 to 180 of about 19,351 (202)

Use of an In-Line Viscometer in the Manufacture of Skim Milk Powder

1994
Factors affecting skim milk concentrate viscosity were examined in an industrial milk powder plant using an in-line viscometer. It was concluded that using an in-line viscometer instead of a density meter to control the degree of skim milk concentration in an evaporator affords an opportunity to significantly reduce steam consumption and minimise ...
Colm O’Donnell, Niall Herlihy, Brian McKenna   +2 more
openaire   +1 more source

Duration of recovery of skim milk powder

Dairy Industry, 2021
openaire   +1 more source

Added‐value products: alternatives to skimmed milk powder

International Journal of Dairy Technology, 1981
The paper describes the work done by the Aberdeen and District Milk Marketing Board on the production of dried‐milk‐based products such as calf milk replacers, to give a higher return than dried skimmed milk. Proposals for alternatives to buttermaking are also given.
openaire   +1 more source

THE STABILITY OF INSTANTIZEO SKIMMED MILK POWDER TO HOT COFFEE

International Journal of Dairy Technology, 1976
An examination was made of the stability to hot coffee solution of 14 commercial instantized skimmed milk powders. When added to hot coffee under standard conditions, it was found that the amount of precipitate that formed was correlated positively with casein number and negatively with both maximum and minimum coagulation times at 140>0C.
openaire   +1 more source

Whole and Skim Milk Powder

2022
openaire   +1 more source

Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions

Food Hydrocolloids, 2021
Jianfeng Wu, Ali Sedaghat Doost, Paul Van Der Meeren   +2 more
exaly  

Evaluation of methods for fortifying skim milk powder with vitamin A

2010
The fortification of skim milk powder with vitamin A has been found to be ineffective with available methods. The purpose of this study was to assess new methods and materials for their effectiveness in providing stability to vitamin A in fortified skim milk powder.
openaire   +1 more source

Article 99 Aid for skimmed milk and skimmed milk powder for use as feedingstuffs

2011
Friedrich Erlbacher, Rudolf Moegele
openaire   +1 more source

Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties

LWT - Food Science and Technology, 2021
Flavio Tidona, Marcello Alinovi, Salvatore Francolino   +2 more
exaly  

Gluconic acid as a chelator to improve clarity of skim milk powder dispersions at pH 3.0

Food Chemistry, 2021
Inseob Choi, Qixin Zhong
exaly