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Effect Of Lactose And Protein On The Microstructure Of Dried Milk, V. V. Mistry, H. N. Hassan, D. J. Robison
Effect Of Lactose And Protein On The Microstructure Of Dried Milk, V. V. Mistry, H. N. Hassan, D. J. Robison
Food Structure
Skim milk of approximately 3% total protein was ultrafiltered to 16.2% protein and 4.1 % lactose, and then diafiltered to reduce lactose to 2.1% and 0.9%. Total protein con ten t was maintained at approximately 17%. A ponion of the skim milk was condensed in a rising film evaporator to 14.7% protein and 15.7% lactose . All concentrates were spray dried at 120 to 125 °C inlet air temperature and 75 to 80 C outlet temperature using a rotary atomizer in a pilot plant spray dryer . Moisture content of the powders were 4.7 to 6.3% and lactose content ranged …