Temperature Effect on Lactose Crystallization, Maillard Reactions, and Lipid Oxidation in Whole Milk Powder

Whole milk powder with an initial water content of 4.4% (w/w) and a water activity of 0.23 stored in hermetically sealed vials for up to 147 days below (37 and 45 °C) and above (55 °C) the glass transition temperature (T g determined to have the value 48 °C) showed a strong temperature dependence fo...

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