+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Study of the effect of centrifugal clarification on quality of dried milk



Study of the effect of centrifugal clarification on quality of dried milk



Trudy, Vsesoyuznyi Nauchno Issledovatel' skii Institut Molochnoi Promshlennosti 32: 11-15



Six batches of dried milk were produced at the Yalutorovsk dairy factory, with or without centrifugal clarification at 35-40 deg C in a machine with 5000 l./h capacity with 9 disks, spaced 9.3-9.7 mm apart; the clarification was carried out before pasteurization. After reconstitution of the dried milk the insoluble residue was weighed and analysed for composition. Use of clarification increased solubility by 1.8-2%, and reduced the contents of protein, Ca, P, and ash in the insoluble residue.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 000210187

Download citation: RISBibTeXText


Related references

Effect of centrifugal clarification of raw and pasteurized milk on dried milk solubility. Nauchnye Trudy, Omskii Ordena Lenina Sel' skokhozyaistvennyi Institut imeni S M Kirova 135: 92-97, 1974

Effect of centrifugal clarification of milk on its heat stability and quality of evaporated milk. Nauchnye Trudy, Omskii Ordena Lenina Sel' skokhozyaistvennyi Institut imeni S M Kirova 121: 52-55, 131-132, 1974

Effect of temperature regime in centrifugal clarification of milk on evaporated milk quality. Nauchnye Trudy, Omskii Ordena Lenina Sel' skokhozyaistvennyi Institut imeni S M Kirova 121: 56-58, 132, 1974

Effect of the temperature of centrifugal clarification of milk on its heat stability and quality of evaporated milk. Molochnaya Promyshlennost' (10): 24-26, 1976

Increasing the solubility of dried cream by centrifugal clarification of milk used in its manufacture. Izv. vyssh. ucheb. Zaved, Pishch. Tekhnol., 5, 63-65, 1970

The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner Spray Process. Jour Dairy Res 14(1/2): 116-158, 1945

The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner spray process. II. The effect of the various factors upon the bacterial (plate) count of the intermediate products of the final powder. Journal of Dairy Research. 14: 1/2, 116-159, 1945

The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner spray process. III. Chemical, enzyme vitamin determinations. A. Acidity, amylase, phosphatase and lipase. Journal of Dairy Research. 14: 1/2, 116-159, 1945

The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner spray process. I. Keeping properties: factors influencing stability. Journal of Dairy Research. 14: 1/2, 116-159, 1945

The effect of temperature of pre-heating, of clarification and of bacteriological quality of the raw milk on the keeping properties of whole-milk powder dried by the Kestner spray process. III. Chemical, enzyme vitamin determinations. B. Vitamin stability : with observations on flavour development in the reconstituted milks. Dairy Res 14: 1/2, 116-159, 1945

Quality evaluation of dried milk and whey with special consideration of lactodynamograms and hydroxymethylfurfurol values for the assessment of the thermal effect during dried milk manufacture on the final product. Milchwirtschaftliche Berichte aus den Bundesanstalten Wolfpassing und Rotholz: 41 275-279, 1974

Centrifugal clarification of cold milk. XXI International Dairy Congress Vol 1, Book 1: 219-220, 1982

Effect of the temperature of centrifugal purification of milk on its thermal stability and the quality of condensed sterilized milk. 1976

Analysis of dried milk and dried milk products. II. Determination of the solubility of dried milk, dried whey and dried buttermilk (reference method). British Standard (BS 1743: Part II: 1980): 3, 1980