By Adnan Y. Tamime
The industrial significance of dairy powders and centred items to dairy-producing international locations is particularly major, and there's a huge call for for them in nations the place milk construction is low or non-existent. In those markets, dairy items are made in the neighborhood to satisfy the call for of customers from recombined powders, anhydrous milk fats and focused dairy components (evaporated and sweetened condensed milk).
This quantity is the most recent e-book within the Technical sequence of The Society of Dairy expertise (SDT). various medical info were on hand in journals and books in recent times, and the first target of this article is to element in a single ebook the producing tools, clinical facets, and houses of milk powders (full-fat, skimmed and excessive protein powders made up of milk retentates), whey powders (WP) together with WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and little one child feed. The e-book additionally covers the overseas criteria on the subject of those items for buying and selling reasons, in addition to the dangers, equivalent to explosion and hearth, that could take place through the manufacture of dairy powders. The authors, who're all experts in those items, were selected from world wide. The publication can be of curiosity to dairy scientists, scholars, researchers and dairy operatives round the world.
For information about the SDT, please touch Maurice Walton, govt Director, Society of Dairy expertise, P.O. field 12, Appleby in Westmorland, CA16 6YJ, united kingdom. e-mail: email@example.com
Also on hand from Wiley-Blackwell
Milk Processing and caliber Management
Edited by way of A.Y. Tamime
ISBN 978 1 4051 4530 5
Edited by way of A.Y. Tamime
ISBN 978 1 4051 5503 8
Advanced Dairy technological know-how and Technology
Edited through T. Britz and R. Robinson
ISBN 978 1 4051 3618 1
International magazine of Dairy Technology
Print ISSN: 1364 727X
Online ISSN: 1471 0307
Chapter 1 Chemistry of Milk – function of components in Evaporation and Drying (pages 1–27): Dr H. C. Deeth and Mr J. Hartanto
Chapter 2 present laws on centred and Dried Milk items (pages 28–98): Dr M. Hickey
Chapter three expertise of Evaporators, Membrane Processing and Dryers (pages 99–148): Professor M. Caric, Dr Ir. J. C. Akkerman, S. Milanovic, Dr S. E. Kentish and A. Y. Tamime
Chapter four construction of Evaporated Milk, Sweetened Condensed Milk and ‘Dulce de Leche’ (pages 149–179): Professor M. N. Oliveira, Dr A. L. B. Penna and Professor H. Garcia Nevarez
Chapter five Dried Milk items (pages 180–234): Dr M. Skanderby, Dr V. Westergaard, Mr A. Partridge and Professor D. D. Muir
Chapter 6 Casein and similar items (pages 235–254): Dr H. S. Rollema and Professor D. D. Muir
Chapter 7 Dried Whey, Whey Proteins, Lactose and Lactose spinoff items (pages 255–267): Dr P. Jelen
Chapter eight specialized and Novel Powders (pages 268–293): Dr P. Havea, Mr A. J. Baldwin and Dr A. J. Carr
Chapter nine baby Formulae – Powders and drinks (pages 294–331): Ir D.?H. Montagne, Dr P. Van Dael, Dr M. Skanderby and W. Hugelshofer
Chapter 10 method keep an eye on in Evaporation and Drying (pages 332–350): Dr C. G. Bloore and Dr D. J. O'Callaghan
Chapter eleven dangers in Drying (pages 351–369): Dr C. G. Bloore and Dr D. J. O'Callaghan
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Additional info for Dairy Powders and Concentrated Products
M. J. (2006) Dairy Technology, 2nd edn. CRC Press (Taylor & Francis Group), Boca Raton. W. (2002) The relationship between the composition of milk and the properties of bulk milk products. Australian Journal of Dairy Technology, 57, 30–44. , Keeney, M. H. (eds) (1988) Fundamentals of Dairy Chemistry, 3rd edn. Van Nostrand Reinhold, New York. G. F. (1978) The inﬂuence of milk powder, pH and heat treatment on the reﬂectance and stability of recombined milk sterilized by the ultra high temperature process.
These compounds also absorb some oxygen, and also help to protect the anti-oxidative vitamins, such as ascorbic acid and vitamin E. The effect of pre-heat treatment was supported by the ﬁnding of Stapelfeldt et al. (1997) that low-heat milk powder had lower storage stability than medium- and high-heat powders as it was subject to severe oxidative changes. During accelerated storage at 45◦ C and with full contact to atmospheric oxygen, the medium- and high-heat powders were less affected than the low-heat 22 Chapter 1 powder.
3 Fig. 2 Heat coagulation times at 140◦ C as a function of pH for normal (single-strength) milk and concentrated milk. milk components is not often obvious. Singh et al. (1995) reported that, in New Zealand, low-heat stability corresponded with the beginning and the end of the dairying season. The seasonal variation seems to be associated with changes in the pH of maximal stability, which is also affected by the nature of the pre-heat treatment. According to Newstead et al. (1975), the pH of maximal stability of REM was lower than its natural pH for much of the year in New Zealand.