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All issues Volume 82 / No 4 (July-August 2002) Lait, 82 4 (2002) 401-412 References
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Issue
Lait
Volume 82, Number 4, July-August 2002
First International Symposium on Spray Drying of Milk Products
Page(s) 401 - 412
DOI https://doi.org/10.1051/lait:2002019

References

  1. ADMI (American Dry Milk Institute), Determination of solubility index standards for grades of dry milks including methods of analysis, Bull 916 (revised), Chicago IL, USA, 1971, pp. 26-27.
  2. Buma T.J., Free-fat in spray-dried whole milk. 8. The relation between free-fat and particle porosity of spray-dried whole milk, Neth. Milk Dairy J. 19 (1971) 123-140.
  3. De Vilder J., Martens R., Naudts M., Influence of process variables on some whole milk powder characteristics, Milchwissenschaft 31 (1976) 396-401.
  4. De Vilder J., Moermans R., Martens R., The free-fat content and other physical characteristics of whole milk powder, Milchwissenschaft 32 (1977) 347-350.
  5. De Vilder J., Martens R., Naudts M., The influence dry matter content, the homogenization and the heating of concentrate on physical characteristics of whole milk powder, Milchwissenschaft 34 (1979) 78-84.
  6. Early R., The use of high-fat and specialized milk powders, J. Soc. Dairy Technol. 43 (1990) 53-56.
  7. IDF, Milk, whey and buttermilk, determination of fat content, Röse Gottlieb gravimetric method, Standard 22B, Int. Dairy Fed., Brussels, Belgium, 1987.
  8. IDF, Dried milk and milk products, Determination of bulk density, Standard 134A Int. Dairy Fed., Brussels, Belgium, 1995.
  9. Niro Atomizer, Determination of moisture. Method No. A1b in: Haugaard Sørenson I., Krag J., Pisecky J., Westergaard V. (Eds.), Analytical methods for dry milk products (4th ed.), A/S Niro Atomizer, Copenhagen, Denmark, 1978, pp. 10-11.
  10. Niro Atomizer, Determination of free fat on the surface of milk powder particles. Method No. A10a in: Haugaard Sørenson I., Krag J., Pisecky J., Westergaard V. (Eds.), Analytical methods for dry milk products (4th ed.), A/S Niro Atomizer, Copenhagen, Denmark, 1978, pp. 46-47.
  11. Oldfield D.J., Teehan C.M., Kelly P.M., The effect of preheat temperature and other process parameters on the coffee stability of instant whole milk powder, Int. Dairy J. 10 (2000) 659-667.
  12. Pisecky J., Bulk density of milk powders, Dairy Ind. Int. 43 (1978) 4-7, 10-11.
  13. Rosenberg M., Young S.L.,Whey proteins as microencapsulating agents. Microencapsulation of anhydrous milkfat - structure evaluation, Food Struct. 12 (1993) 31-41.
  14. Teehan C.M., Kelly P.M., Devery R., O'Toole A., Evaluation of test conditions during the measurement of coffee stability of instant whole milk powder. Int. J. Dairy Technol. 50 (1997) 113-121.
  15. Young S.L., Sarda X., Rosenberg M., Microencapsulating properties of whey proteins. 2. Combination of whey proteins with carbohydrates, J. Dairy Sci. 76 (1993) 2878-2885.
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