Add to ORKGThe compositional and physicochemical properties of different whey permeate (WPP), demineralised whey (DWP) and skim milk powder (SMP) size fractions were investigated. Bulk composition of WPP and DWP was significantly (P < 0.05) influenced by powder particle size; smaller particles had higher protein and lower lactose contents. Microscopic observations showed that WPP and DWP contained both larger lactose crystals and smaller amorphous particles. Bulk composition of SMP did not vary with particle size. Surface composition of the smallest SMP fraction (<75 μm) showed significantly lower protein (−9%) and higher fat (+5%) coverage compared with non-fractionated powders. For all powders, smaller particles were more susceptible to sticking. Hy...
The possibility of using milk permeate (MP) to lower the protein level of skim milk powder (SMP) in ...
Reconstituted milk powders (skim milk, whole milk, and milk protein concentrate powders) were spray ...
Dairy powders provide a good form for convenient and stable preservation and transportation of milk ...
peer-reviewedThe compositional and physicochemical properties of different whey permeate (WPP), demi...
peer-reviewedThe compositional and physicochemical properties of different whey permeate (WPP), demi...
peer-reviewedThe compositional and physicochemical properties of different whey permeate (WPP), demi...
peer-reviewedThe compositional and physicochemical properties of different whey permeate (WPP), demi...
The lack of updated knowledge about the physical properties of milk powders aimed us to evaluate s...
The aim of this work was to study the influence of milk somatic cell count (SCC) levels on spray-dri...
Dairy powders are common ingredients used by food manufactures and consumers, with high-protein dair...
International audienceThis study focuses on the impact of the whey protein/casein ratio (100/0, 79/2...
Skim milk of approximately 3% total protein was ultrafiltered to 16.2% protein and 4.1 % lactose, an...
Skim milk of approximately 3% total protein was ultrafiltered to 16.2% protein and 4.1 % lactose, an...
This study investigated the influence of pre-crystallisation and water plasticization on flow proper...
Milk protein isolate powder (MPIP), a high protein-based powder, is a common dietary ingredient but ...
The possibility of using milk permeate (MP) to lower the protein level of skim milk powder (SMP) in ...
Reconstituted milk powders (skim milk, whole milk, and milk protein concentrate powders) were spray ...
Dairy powders provide a good form for convenient and stable preservation and transportation of milk ...
peer-reviewedThe compositional and physicochemical properties of different whey permeate (WPP), demi...
peer-reviewedThe compositional and physicochemical properties of different whey permeate (WPP), demi...
peer-reviewedThe compositional and physicochemical properties of different whey permeate (WPP), demi...
peer-reviewedThe compositional and physicochemical properties of different whey permeate (WPP), demi...
The lack of updated knowledge about the physical properties of milk powders aimed us to evaluate s...
The aim of this work was to study the influence of milk somatic cell count (SCC) levels on spray-dri...
Dairy powders are common ingredients used by food manufactures and consumers, with high-protein dair...
International audienceThis study focuses on the impact of the whey protein/casein ratio (100/0, 79/2...
Skim milk of approximately 3% total protein was ultrafiltered to 16.2% protein and 4.1 % lactose, an...
Skim milk of approximately 3% total protein was ultrafiltered to 16.2% protein and 4.1 % lactose, an...
This study investigated the influence of pre-crystallisation and water plasticization on flow proper...
Milk protein isolate powder (MPIP), a high protein-based powder, is a common dietary ingredient but ...
The possibility of using milk permeate (MP) to lower the protein level of skim milk powder (SMP) in ...
Reconstituted milk powders (skim milk, whole milk, and milk protein concentrate powders) were spray ...
Dairy powders provide a good form for convenient and stable preservation and transportation of milk ...