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The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom
Author(s) -
Finnegan Eoin W,
Mahomud Md. Sultan,
Murphy Eoin G,
O'Mahony James A
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12758
Subject(s) - skimmed milk , food science , solubility , milk fat , chemistry , whole milk , spray drying , chromatography , organic chemistry , linseed oil
Fat filled milk powders were made from rehydrated skim milk pre‐heated at four distinct time–temperature combinations. The resultant products were assessed for physical and quality attributes.
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