Use this URL to cite or link to this record in EThOS: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.499360
Title: Heat stability of skim milk powder
Author: Faka, Marianthi
Awarding Body: Reading University
Current Institution: University of Reading
Date of Award: 2008
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Abstract:
Skim milk powder (SMP) is a widely used commodity in the food industry; hence its physical and chemical characteristics should be controlled for ensuring the successful functionality of the powder in the end product. An important characteristic of SMP is its heat stability. The current study involved a thorough examination of heat stability and other characteristics of low-heat and high-heat SMP. The main differences between these two powders were related to a lower pH, smaller particle size and a lower level of denatured whey proteins in the low-heat SMP.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID: uk.bl.ethos.499360  DOI: Not available
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