The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom
Fat filled milk powders were made from rehydrated skim milk pre‐heated at four distinct time–temperature combinations. The resultant products were assessed for physical and quality attributes. Key quality aspects of fat filled milk powders (FFMPs) produced with skim milk pre‐heated at 93 °C × 60 s a...
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Veröffentlicht in: | International journal of dairy technology 2021-05, Vol.74 (2), p.404-413 |
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Hauptverfasser: | , , , |
Format: | Artikel |
Sprache: | eng |
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Online-Zugang: | Volltext |
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Zusammenfassung: | Fat filled milk powders were made from rehydrated skim milk pre‐heated at four distinct time–temperature combinations. The resultant products were assessed for physical and quality attributes.
Key quality aspects of fat filled milk powders (FFMPs) produced with skim milk pre‐heated at 93 °C × 60 s and 105 °C × 15 s (medium whey protein nitrogen index; WPNI), and 116 °C × 60 s and 136 °C × 15 s (high WPNI) were examined. The 136 °C × 15 s treatment produced a FFMP with threefold higher free fat, showed significantly (P |
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ISSN: | 1364-727X 1471-0307 |
DOI: | 10.1111/1471-0307.12758 |