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Determination of the quality of dried buttermilk manufactured using different concentration rates and drying temperatures



Determination of the quality of dried buttermilk manufactured using different concentration rates and drying temperatures



Gda 20(2): 117-122



Effects of spray drying conditions on the quality of dried buttermilk were investigated. The fat content of cream was reduced from 65 to 35% using skim milk and, following butter manufacture, buttermilk was collected. Dried buttermilk was produced by spray drying under the following conditions (concentration rates and air inlet temperature, respectively): 28% and 160 degrees C; 28% and 180 degrees C; 38% and 160 degrees C; and 38% and 180 degrees C.

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Accession: 002798401

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