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Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder

The aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month...

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Autores principales: Negri Rodriguez, Livia Maria, Chavez Clemente, Monica Silvina, Taverna, Miguel Angel, Cuatrin, Alejandra, Rubiolo, Amelia Catalina
Formato: Artículo
Lenguaje:Inglés
Publicado: Sage Publications 2019
Materias:
Leche Entera
Leche en Polvo
Tolerancia al Calor
Leche Cruda
Whole Milk
Dried Milk
Heat Tolerance
Raw Milk
Milk Powder
Acceso en línea:https://journals.sagepub.com/doi/abs/10.1177/1082013204049387
http://hdl.handle.net/20.500.12123/6086
https://doi.org/10.1177/1082013204049387
Sumario:The aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month from a local factory from April 2000 to April 2001. Silo raw milk heat coagulation time (HCT), urea and lactose concentrations were found to contribute to milk powder HCT statistical model (R2 = 0.72). High HCT values during summer and low ones during spring were detected for both SRM and WMP samples. Heat coagulation time values of SRM were always higher than those measured in their powders, due to the effects of processing conditions on heat stability

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