Physical characterization of whole and skim dried milk powders

@article{Pugliese2017PhysicalCO,
  title={Physical characterization of whole and skim dried milk powders},
  author={Alessandro Pugliese and Giovanni Cabassi and Emma Chiavaro and Maria Paciulli and Eleonora Carini and Germano Mucchetti},
  journal={Journal of Food Science and Technology},
  year={2017},
  volume={54},
  pages={3433-3442}
}
The lack of updated knowledge about the physical properties of milk powders aimed us to evaluate selected physical properties (water activity, particle size, density, flowability, solubility and colour) of eleven skim and whole milk powders produced in Europe. These physical properties are crucial both for the management of milk powder during the final steps of the drying process, and for their use as food ingredients. In general, except for the values of water activity, the physical properties… CONTINUE READING

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