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All issues Volume 85 / No 4-5 (July-October 2005) Lait, 85 4-5 (2005) 261-268 References
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Issue
Lait
Volume 85, Number 4-5, July-October 2005
2nd International Symposium on Spray Drying of Milk Products
Page(s) 261 - 268
DOI https://doi.org/10.1051/lait:2005027
Published online 24 June 2005
References of Lait 85 261-268
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  6. Buma T.J., Free-fat in spray-dried whole milk. 8. The relation between free-fat content and the particle porosity of spray-dried milk, Neth. Milk Dairy J. 25 (1971) 123-140.
  7. Buma T.J., Free-fat in spray-dried whole milk. 10. A final report with a physical model for free-fat in spray-dried milk, Neth. Milk Dairy J. 25 (1971) 159-174.
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  14. Knipschildt M.E., Recent developments in spray drying of milk, in: MacCarthy D. (Ed.), Concentration and Drying of Foods, Elsevier Applied Sciences Publishers, Essex, England, 1986, pp. 221-270.
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  17. Standards Association of Australia, Methods for analysis of dried milk and whey, Standard SAA1629: SAA, Melbourne, Australia, 1974.
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  19. Twomey M., Keogh M.K., O'Kennedy B.T., Auty M., Mulvihill D.M., Effect of milk composition on selected properties of spray-dried high-fat and skim milk powders, Ir. J. Agric. Food Res. 39 (2000) 79-94.
  20. Verhey J.P.G., Physical properties of dried milk in relation to chocolate manufacture, Neth. Milk Dairy J. 40 (1986) 261-268.
  21. Westergaard V., Milk Powder Technology: Evaporation and Spray Drying. NIRO, Copenhagen, Denmark, 1994, pp. 91-92.