Some Properties of Milk Powders with Particular Reference to Sweet Buttermilk Powders
نویسندگان
چکیده
منابع مشابه
Effects of milk powders in milk chocolate.
The physical characteristics of milk powders used in chocolate can have significant impact on the processing conditions needed to make that chocolate and the physical and organoleptic properties of the finished product. Four milk powders with different particle characteristics (size, shape, density) and "free" milk fat levels (easily extracted with organic solvent) were evaluated for their effe...
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THE P/M INDUSTRY has grown considerably in the past decade. As a result of this growth, more critical components in the automotive, aircraft, tooling, and industrial equipment industries are being considered for manufacture using this technology: This is placing increasingly stringent quality requirements on the final P/M part. Variations in part density, mechanical properties including strengt...
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In the commercial dehydration of raw Kquid skim milk the immediate practical objective is the production of a dry powder that may be conveniently stored and readily transported. The agency of dehydration is heat. In the merchandising of these powders emphasis is placed upon their high nutritive value, particularly as sources of protein, of calcium, and of vitamin G. It is commonly, if tacitly, ...
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Infant feeds made up from dried milk are known to be hazardous if the mixture is too concentrated. Tests with five commercial brands of dried milk showed that nurses, midwives, and mothers often made up feeds incorrectly; in most cases the amount of powder used was excessive.Fewer mistakes would be made if scoops were standardized or, better, if the milk was made up in small, accurately weighed...
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(Oxy)nitride materials have attractive properties directly related to the role played by nitrogen. A commonly used synthesis method consists of the thermal nitridation of an oxide precursor in flowing ammonia. As a consequence of the anionic N3-/O2substitution results an increase in the covalent character, illustrated by a shift of the absorption edge towards higher wavelength values. Thus, oxy...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1939
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(39)92871-7