Effect of Oxygen Removal Technique on Flavor Stability of Low-Heat Foam Spray Dried Whole Milk

Effect of Oxygen Removal Technique on Flavor Stability of Low-Heat Foam Spray Dried Whole Milk

Oxygen-removal techniques, before gas packing, have been examined with the view of stabilizing the flavor of low-heat foam spray dried whole milk during storage. Holding 18 hr under a pressure of 1mm, then packing in nitrogen (O2

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Veröffentlicht in:Journal of dairy science 1967-10, Vol.50 (10), p.1562-1565
Hauptverfasser: Tamsma, A., Kurtz, F.E., Pallansch, M.J.
Format: Artikel
Sprache:eng
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Zusammenfassung:Oxygen-removal techniques, before gas packing, have been examined with the view of stabilizing the flavor of low-heat foam spray dried whole milk during storage. Holding 18 hr under a pressure of 1mm, then packing in nitrogen (O2
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(67)87673-2