Thermal stability of skim milk powder in evaporated milk production 1. effect of water type on skim milk powder reconstitution
Cabrera-Santos, M.D.C.; Ortega, O.; Granadillo, J.A.; Real-Del-Sol, E.
Revista de Ciencias Biologicas 14(1): 137-144
1983
Accession: 006797945
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 reconstituted with soft water have a thermal stability in the category of high thermal resistance according to the Granadillo-Mitjans classification.
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