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Issue Lait
Volume 82, Number 4, July-August 2002
First International Symposium on Spray Drying of Milk Products
Page(s) 485 - 500
DOI http://dx.doi.org/10.1051/lait:2002026

References

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  3. Jouppila K., Kansikas J., Roos Y.H., Glass transition, water plasticization, and lactose crystallization in skim milk powder, J. Dairy Sci. 80 (1997) 3152-3160.
  4. Lloyd R.J., Dong Chen X., Hargreaves J.B., Glass transition and caking of spray-dried lactose, Int. J. Food Sci. Technol. 31 (1996) 305-311.
  5. McKenna A.B., Examination of whole milk powder by confocal laser scanning microscopy, J. Dairy Res. 64 (1997) 423-432.
  6. Pisecky J., Handbook of milk powder manufacture, Niro A/S, Copenhagen, Denmark, 1997.
  7. Rahman S., Food properties handbook, CRC Press, Boca Raton, Florida, USA, 1995.
  8. Roos Y.H., Melting and glass transitions of low molecular weight carbohydrates, Carbohyd. Res. 238 (1993) 39-48.
  9. Roos Y.H., Phase transitions in foods, Academic Press, San Diego, California, USA, 1995.
  10. Roos Y.H., Karel M., Applying state diagrams to food processing and development, Food Technol. 12 (1991) 66-71.
  11. Vuataz G., Preservation of skim-milk powders: role of water activity and temperature in lactose crystallisation and lysine loss, in: Seow C.C. (Ed.), Food preservation by moisture control, Elsevier Applied Science, London, 1988, pp. 73-101.
  12. Vuataz G., Prévention des transitions de phase dans les systèmes deshydratés pendant le traitement et le stockage, in: Les produits alimentaires et l'eau, XI$^{\rm e}$ Rencontres Agoral Nantes 1999, Tec & Doc, Lavoisier, Paris, 1999, pp. 75-86.
  13. Wong N.P., Fundamentals of dairy chemistry, 3rd ed., Van Nostrand Reinhold, New York, USA, 1988.
  14. Würsch P., Rosset J., Köllreuter B., Klein A., Crystallization of beta-lactose under elevated storage temperature in spray-dried milk powder, Milchwissenschaft 39 (1984) 579-582.
Abstract

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