Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 8 of 8 for “"Dairy powders"”.
-
Preventing Oxidation of Dairy Powders Using Oxygen Removal Packaging
… catalyst and stored for eight weeks at 50°C. Powders stored in air with no catalyst and powders stored with the catalyst in an atmosphere modified to contain 5.7% hydrogen in nitrogen were evaluated by instrumental, chemical, and sensory methods. Hexanal concentrations were measured weekly …
-
Compositional and analytical factors affecting the stickiness of dairy powders
… dying is a dehydration technique used in the dairy industry for the preservation and creation of a wide range of valuable dairy products. However, challenges associated with stickiness development are often encountered during spray drying, particularly with spray dryer feed streams containing …
-
Innovative processing strategies for the development of highly-dispersible, protein-enriched dairy powders
… the physical and functional properties of such powders. They represent a rich source of versatile milk proteins and are prepared from the ultrafiltration and diafiltration of skim milk, followed by evaporation and spray drying. However, the primary technological hurdle limiting their application …
-
Sensorial, cultural and volatile properties of dairy powders, yoghurt and butter from pasture and non-pasture cow diets
… to extract and identify volatile aromatic dairy compounds that may influence sensory perception. In this Thesis volatile extraction techniques were optimised and evaluated in order to obtain a more representative volatile profile of selected dairy products, such as; whole milk powder, skim …
-
Mechanical integrity and rehydration properties of agglomerated nutritional dairy ingredient powders
The functional properties of nutritional dairy powders are key in determining the ease at which they can be stored, handled and further applied in formulations or on direct consumer application. Powder agglomeration is a unit operation employed during the spray drying process, in order to obtain a …
-
The post-dehydration processing and the effects on the structural modifications and functionalities of milk protein powders
… complexity in the physicochemical behaviours of dairy powders. Post-dehydration technology is widely used as an effective method to modify the structural properties and potentially improve the functionalities of dairy powder. In the present study, the dairy powders were firstly agglomerated by …
-
Effect of Lactose Source, Lactose Level, and Type of Emulsifying Salts on the Properties of a Processed Cheese Product
… milk, whey protein concentrate 34 and lactose powders in processed cheeses or cheese analogs found that increasing the percentage of lactose was associated with an increase in browning and crystallization. There has been little work done of the effects of lactose in processed cheese …
-
The Effect of Xenon Pulsed-Light Technology on Biofilm Adhered to Stainless Steel Surfaces
… method for reducing biofilm formation in dairy processing equipment is necessary for dairy products processing. Ultraviolet Pulsed light Technology has shown a positive effect in eliminating microorganism populations on food products. The objective of this work is to evaluate the effect of …