Effect of fat replacement on flow and thermal properties of dairy powders

@inproceedings{Szulc2016EffectOF,
  title={Effect of fat replacement on flow and thermal properties of dairy powders},
  author={Karolina Szulc and Joanicjusz Nazarko and Ewa Ostrowska-Ligęza and Andrzej Lenart},
  year={2016}
}
Abstract This paper presents the influence of fat replacement on flow and thermal properties of dairy powders. The research was undertaken by measuring flow properties of four different milk powders (whole milk powder, skim milk powder and two fat-filled milk powders with palm oil at 6.63 g/100 g and 25.5 g/100 g fat content, respectively) by using shear test. Fat content has a major influence on milk powder cohesiveness, with greater content resulting in greater cohesiveness. Fat content and… CONTINUE READING

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