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Heat stability of reconstituted, protein-standardized skim milk powders

✍ Scribed by V. Sikand; P.S. Tong; J. Walker

Book ID
117973258
Publisher
American Dairy Science Association
Year
2010
Tongue
English
Weight
359 KB
Volume
93
Category
Article
ISSN
0022-0302

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Properties of the dried milk were improved when calcium chloride was added to the raw milk prior to the drying process. Solubility, wettability, undenatured whey protein and protein retention indices of the dried milk were increased and the reconstitutability was improved. The elution profile of the