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Concentrated and dry milks and wheys

Concentrated and dry milks and wheys

Applied dairy microbiology (Ed. 2): 77-92

This chapter discusses the major concentrated and dried milk and whey products including evaporated milks, condensed and sweetened condensed milk, condensed and dried whey products.

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Related references

Concentrated and dry milks and wheys in the third quarter of the 20th century. Journal of Dairy Science 64(6): 1055-1062, 1981

Water vapor sorption properties of various dried milks and wheys. Journal of Dairy Science: 1339-1344, 1968

Water vapour sorption properties of various dried milks and wheys. J. Dairy Sci 51(9): 1339-44, 1968

Relationship to titratable acidity to pH of wheys produced by Streptococcus cremoris in different skim milks. Journal of Dairy Science 59(1): 19-24, 1976

Relationship of Titratable Acidity to pH of Wheys Produced by Streptococcus cremoris in Different Skim Milks. Journal of Dairy Science 59(1): 19-24, 1976

Rheological study of concentrated cow wheys. Alimentaria 30(241): 91-95, 1993

The effect of beta -lactoglobulin on the heat stabilities of concentrated and non-concentrated milks. XX International Dairy Congress, Vol E: Kieseker, F G; Pearce, R J : Heat stability of recombined milks as influenced by preheating and pH adjustment: 251-252, 1978

Studies on the stability of concentrated and reconstituted concentrated skim milks towards UHT processing. Australian Journal of Dairy Technology 36(1): 30-33, 1981

Heat stability in concentrated and non-concentrated milks--the effect of urea and beta-lactoglobulin levels and the influence of preheating. Journal of Dairy Research 46(2): 385-386, 1979

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Application of a continuous immobilized lactase reactor to concentrated wheys and permeates. XXI International Dairy Congress Vol 1, Book 2: 480, 1982

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Concentrated milks. Milk Plant Monthly 36(1): 44-46, 48, 50, 52, 1947