Accurate quantification of thermophilic spores in dairy powders
Sign Up to like & getrecommendations! Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.07.003
Abstract: Abstract Internationally, there are no official guidelines for the quantification of thermophilic spores in dairy products, which leads to variations in applied methodology. In this study, we assess the heat sensitivity of thermophilic spores, vegetative… read more here.
Keywords: dairy; thermophilic spores; quantification thermophilic; spores dairy ... See more keywords
Influence of mechanical integrity during pneumatic conveying on the bulk handling and rehydration properties of agglomerated dairy powders
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2020.110103
Abstract: Abstract Agglomerated powders are susceptible to breakdown on handling, most notably, during powder conveying. In this study, three agglomerated dairy powders (whey protein concentrate powder, WPC; fat-filled milk powder, FFMP and infant formula powder, IF)… read more here.
Keywords: agglomerated dairy; rehydration; influence mechanical; dairy powders ... See more keywords
Understanding the factors affecting the surface chemical composition of dairy powders: a systematic review.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2105803
Abstract: Dairy powder, with abundant chemical components such as protein, fat, and lactose possessing diverse physical and chemical structures, can exhibit a surface composition distinct from its bulk content during the conversion of liquid milk into… read more here.
Keywords: dairy; composition; surface composition; chemical ... See more keywords
Oxidative Quality of Dairy Powders: Influencing Factors and Analysis
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DOI: 10.3390/foods10102315
Abstract: Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic… read more here.
Keywords: quality; dairy powders; quality dairy; oxidative quality ... See more keywords