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The aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month from a local factory from April 2000 to April 2001. Silo raw milk heat coagulation time (HCT), urea and lactose concentrations were found to contribute to milk [ver mas...]
dc.contributor.authorNegri Rodriguez, Livia Maria
dc.contributor.authorChavez Clemente, Monica Silvina
dc.contributor.authorTaverna, Miguel Angel
dc.contributor.authorCuatrin, Alejandra
dc.contributor.authorRubiolo, Amelia Catalina
dc.date.accessioned2019-10-10T14:22:51Z
dc.date.available2019-10-10T14:22:51Z
dc.date.issued2004
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.otherhttps://doi.org/10.1177/1082013204049387
dc.identifier.urihttps://journals.sagepub.com/doi/abs/10.1177/1082013204049387
dc.identifier.urihttp://hdl.handle.net/20.500.12123/6086
dc.description.abstractThe aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month from a local factory from April 2000 to April 2001. Silo raw milk heat coagulation time (HCT), urea and lactose concentrations were found to contribute to milk powder HCT statistical model (R2 = 0.72). High HCT values during summer and low ones during spring were detected for both SRM and WMP samples. Heat coagulation time values of SRM were always higher than those measured in their powders, due to the effects of processing conditions on heat stabilityeng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherSage Publicationses_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood Science and Technology International 10 (6) : 415-420 (December 2004)es_AR
dc.subjectLeche Enteraes_AR
dc.subjectWhole Milkeng
dc.subjectLeche en Polvoes_AR
dc.subjectDried Milkeng
dc.subjectTolerancia al Calores_AR
dc.subjectHeat Toleranceeng
dc.subjectLeche Crudaes_AR
dc.subjectRaw Milkeng
dc.subject.otherMilk Powderes_AR
dc.titleNote: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powderes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Rafaelaes_AR
dc.description.filFil: Negri Rodriguez, Livia Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.es_AR
dc.description.filFil: Chavez Clemente, Monica Silvina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.es_AR
dc.description.filFil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.es_AR
dc.description.filFil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.es_AR
dc.description.filFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentinaes_AR
dc.subtypecientifico


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