File Name: concentrated and dried milk products .zip
By Niamh Burke, Krzysztof A. Ryan and Catherine C.
This work aims to develop a freeze-dried milk powder with low lactose content and evaluate the percentage composition, microbiological analysis, and the soy lecithin and temperature effect on the solubility, dispersibility, and wettability of the final product.
According to the results, treatments with and without hydrolysis showed significant differences in moisture 3. In both treatments, no microbiological contaminant was observed. For high values of solubility, the most appropriate combination was lecithin 0. Based on the results, freeze-dried milk powder with low lactose content can represent a new technologically and nutritionally viable product. This can be an alternative production process representing potential for marketing as a final product or used as base for the food preparation containing milk with low lactose content.
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Nickerson , T. Dairy Sci. Oliveira , M. Pereira , M. Journal of Candico Tostes Dairy Institute , 67 , 57 — Rankell , A. Calouste Gulbenkian , Lisboa , pp. Skanderby , M. Stadhouders , J. Dairy Fed. Vissotto , F. Sign in Sign up. Advanced Search Help. Acta Alimentaria. Development and evaluation of freeze-dried milk powder with low-lactose content.
Authors: L. Morioka 1 , E. Koga 1 , and H. Suguimoto 1. Restricted access. Purchase Online Subscription. Check for updates. Export References. Save Cite. Keywords: biotechnology ; dairy products ; beta-galactosidase ; freeze-drying. Recommended Articles. Effect of grafting and growing media on the chosen fruit quality compounds and sensory parameters of sweet pepper Capsicum annuum L.
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Milk and Milk Products pp Cite as. The nature of chemical changes associated with concentration, drying and subsequent storage. Unable to display preview. Download preview PDF. Skip to main content.
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Powdered milk , also called dried milk , or milk powder ,  is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated , due to its low moisture content. Another purpose is to reduce its bulk for the economy of transportation.
The invention generally relates to the production of a calcium fortified dry milk powder with improved dispersibility in aqueous media. Calcium is a major mineral and essential in human nutrition. The remaining one percent is widely distributed in cells and body fluids and is responsible for the regulation of a number of metabolic functions such as nerve impulse conduction, muscle fiber contraction, hormone secretion, blood coagulation, normal heart beat, activation of enzymes and maintenance of cell membranes. Recently, calcium has received increased attention in dietary regimens because of its possible role in the prevention of diseases such as osteoporosis, hypertension and colon cancer.
Milk and dairy products form a central part of the human diet, as they are rich in nutrients.
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