EurekaMag.com logo
+ Site Statistics
References:
47,893,527
Abstracts:
28,296,643
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Heat stability of dried skim milk used in the production of evaporated milk. I. Effect of type of water used in the reconstitution of dried skim milk


, : Heat stability of dried skim milk used in the production of evaporated milk. I. Effect of type of water used in the reconstitution of dried skim milk. Revista de Ciencias Biologicas 14(1): 137-143

Deionized, drinking or softened water was used to reconstitute dried skim milk samples. Details of samples and heat stability determination have already been reported in earlier studies (see preceding 2 abstr.).


Accession: 001607091

Submit PDF Full Text: Here


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
Close

Related references

Cabrera Santos, M. del C.; Ortega Fleitas, O.; Granadillo Cruz, J.A.; Real del Sol, E.M., 1983: Heat stability of dried skim milk used in the production of evaporated milk. II. Heat stability of mixtures of fresh milk and reconstituted dried skim milk. Details of heat stability determinations and dried skim milk samples have already been described in earlier studies [see preceding 3 abstr.]. Heat stability index of fresh whole milk ranged from approx. 0.4 to 1.2 which is below the min. stability...

Vilder, J. de; Mottar, J., 1979: Factors affecting the heat stability of skim milk and evaporated skim milk manufactured from dried milk. Skim milk was forewarmed for 10-30 min at 80-90 deg C, or for 45 s at 70-110 deg C before concentrating to about 46% TS, and further heating at 65-85 deg C for 5 s followed by spray-drying. The dried skim milks were reconstituted to 9 or 18% TS an...

Cabrera-Santos, M.D.C.; Ortega, O.; Granadillo, J.A.; Real-Del-Sol, E., 1983: Thermal stability of skim milk powder in evaporated milk production 1. effect of water type on skim milk powder reconstitution. The influence of the water type used in reconstitution of skim-milk powder for evaporated milk production was studied by 3 indirect methods. The skim-milk powders reconstituted with soft water possess the greatest stability. Skim-milk powders reco...

Shillam, K.W.G.; Roy, J.H.B., 1963: The effect of heat treatment on the nutritive value of milk for the young calf. 5. A comparison of spray-dried skim milks prepared with different preheating treatments and roller-dried skim milk, and the effect of chlortetracycline supplementation of the spray-dried skim milks. For parts 3 and 4 see Abst. 5133, Vol. 33.5. In earlier experiments in this series calves were given only small amounts of colostrum and reared under conditions of moderate to high infection. The 92 calves in the present series were given 6 pt col...

Ahiko, K., 1984: Technical studies on the manufacture of dried skim milk directed to improving the heat stability of reconstituted skim milk. The paper describes 5 sets of studies by the author on (i) the relationship between solids concn. and heat stability of skim milk and reconstituted skim milk, (including the effects of minerals, and seasonal changes on the heat coagulation/pH curv...

Susuki, A.; Kawanishi, T., 1961: Studies on the aerobic spore forming bacteria from dried skim-milk. II. On the heat-resistance and pathogenicity to experimental animals of Bacillus cereus from dried skim-milk.. Intraperitoneal injection of 0.2 ml. broth culture or suspension of B. cereus caused the death of mice or guineapigs in 2-6 hr. Heat-killed B. cereus spores and culture filtrates were non-pathogenic. Intraperitoneal injection of broth or suspensio...

Vilder, J.D.; Mottar, J., 1979: Influencing the heat stability of skim milk and evaporated skim milk manufactured from milk powder. Revue de l'agriculture 32(5): 1217-1226

Gay, J., 1970: The dried milk industry in the EEC in 1969 with special reference to market intervention in skim-milk and dried skim-milk trade. With reference to EEC's dried skim-milk industry and trade, the author reviews plant capacities, outputs, utilization, purchases and sales of dried skim-milk by the intervention agencies, and subsidies in individual member countries in 1969,...

Salobir, J.; Salobir, K.; Rotar, I.; Urbanc, M.; Malensek, A., 1997: The comparison of dried skim milk replacer supplemented or unsupplemented with enzymes with dried skim milk in diets for suckling and weaned pigs. Suckled and weaned piglets in 5 groups were fed on prestarter and starter diets supplemented with PMP, PRE-0, PRE-300, PRE-500 or PRE-POLI. PMP contained dried skim milk (DSM), whereas PRE-0, PRE-300, PRE-500 and PRE-POLI contained Prelact, a whol...

Suzuki, A.; Kawanishi, T., 1961: Studies on the aerobic spore forming bacteria from dried skim-milk. I. On the biological characters of strains isolated from dried skim-milk.. The dried skim-milk investigated contained 300-8, 100 cells/g. Bacillus spp. No food poisoning bacteria were found.