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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| Format: | Artículo |
| Language: | Inglés |
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Sage Publications
2019
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| Subjects: | |
| Online Access: | https://journals.sagepub.com/doi/abs/10.1177/1082013204049387 http://hdl.handle.net/20.500.12123/6086 https://doi.org/10.1177/1082013204049387 |
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| author | Negri Rodriguez, Livia Maria Chavez Clemente, Monica Silvina Taverna, Miguel Angel Cuatrin, Alejandra Rubiolo, Amelia Catalina |
| author_browse | Chavez Clemente, Monica Silvina Cuatrin, Alejandra Negri Rodriguez, Livia Maria Rubiolo, Amelia Catalina Taverna, Miguel Angel |
| author_facet | Negri Rodriguez, Livia Maria Chavez Clemente, Monica Silvina Taverna, Miguel Angel Cuatrin, Alejandra Rubiolo, Amelia Catalina |
| author_sort | Negri Rodriguez, Livia Maria |
| collection | INTA Digital |
| description | 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 |
| format | Artículo |
| id | INTA6086 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Sage Publications |
| publisherStr | Sage Publications |
| record_format | dspace |
| spelling | INTA60862019-10-10T14:28:48Z Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder Negri Rodriguez, Livia Maria Chavez Clemente, Monica Silvina Taverna, Miguel Angel Cuatrin, Alejandra Rubiolo, Amelia Catalina Leche Entera Leche en Polvo Tolerancia al Calor Leche Cruda Whole Milk Dried Milk Heat Tolerance Raw Milk 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 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 EEA Rafaela Fil: Negri Rodriguez, Livia Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Fil: Chavez Clemente, Monica Silvina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Fil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina. Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina 2019-10-10T14:22:51Z 2019-10-10T14:22:51Z 2004 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://journals.sagepub.com/doi/abs/10.1177/1082013204049387 http://hdl.handle.net/20.500.12123/6086 1082-0132 1532-1738 https://doi.org/10.1177/1082013204049387 eng info:eu-repo/semantics/restrictedAccess application/pdf Sage Publications Food Science and Technology International 10 (6) : 415-420 (December 2004) |
| spellingShingle | Leche Entera Leche en Polvo Tolerancia al Calor Leche Cruda Whole Milk Dried Milk Heat Tolerance Raw Milk Milk Powder Negri Rodriguez, Livia Maria Chavez Clemente, Monica Silvina Taverna, Miguel Angel Cuatrin, Alejandra Rubiolo, Amelia Catalina Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder |
| title | Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder |
| title_full | Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder |
| title_fullStr | Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder |
| title_full_unstemmed | Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder |
| title_short | Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder |
| title_sort | note the effect of silo milk composition parameters on heat stability of whole milk powder |
| topic | Leche Entera Leche en Polvo Tolerancia al Calor Leche Cruda Whole Milk Dried Milk Heat Tolerance Raw Milk Milk Powder |
| url | https://journals.sagepub.com/doi/abs/10.1177/1082013204049387 http://hdl.handle.net/20.500.12123/6086 https://doi.org/10.1177/1082013204049387 |
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