+ 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

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



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



III. The powders contained 0.88 to 1.17 per cent. of lactic add as determined by titration. Clarification tended to increase the acidity. Phosphatase persisted in the low temperature powders, whereas those produced after forewarming to 19o degrees F. gave less than 2*3 blue units when tested by the Kay and Graham technique. The high temperature used in the drier (170 degrees C.) cannot be relied upon to destroy the enzyme.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 013560741

Download citation: RISBibTeXText


Related references

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

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. 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. 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 the preheating temperature on the bacterial count and storage life of whole milk powder spray-dried by the Krause process. I. The bacteriological tests. II. The keeping properties of the powders. Jour Dairy Res 14(3): 378-400, 1946

The effect of pre-heating milk at 230 F on the keeping quality of spray-dried whole milk. Jour Dairy Res 19(3): 339-347, 1952

The effect of the pre-heating temperature on the bacterial count and storage life of whole milk powder spray-dried by the Krause process. J. Dairy Res 14(3): 378-399, 1946

The effect of antioxidants on the keeping quality of spray-dried whole milk powder. J. Soc. Dairy Technol 24(4): 182-183, 1971

Dried milk powder. 4. The effect of storage temperature, moisture content, and plant source on the keeping quality of milk powders of different fat levels. Canad. J. Res. [F. 24: 61-69, 1945

Dried milk powder. IV. The effect of storage temperature, moisture content, and plant source on the keeping quality of milk powders of different fat levels. Canad. J. Res 24(1): 61-69, 1946

The effect of pre-heating milk at 230 degrees F. (110 degrees C.) on the keeping quality of spray-dried whole milk. J. Dairy Res 19(3): 339-47, 1952

Spray-dried milk powder. Commercial observations over two years of the effect of high-temperature pre-heating. J. Dairy Res 14(1/2): 160-164, 1945

Research on the bacteriological quality of spray-dried milk powder.. Int. Dairy Congr, 1: 2, 513, 1956

The bacteriological quality of British spray-dried milk powder. J. Dairy Res 15(3): 277-279, 1948

The effect of a high pre-heating temperature with and without ethyl gallate on the storage life of whole-milk powder spray-dried on a Gray-Jensen drier. Jour Dairy Res 15(1/2): 127-139, 1947