By Adnan Y. Tamime
The commercial significance of dairy powders and centred items to dairy-producing international locations is especially major, and there's a huge call for for them in nations the place milk creation is low or non-existent. In those markets, dairy items are made in the community to fulfill the call for of customers from recombined powders, anhydrous milk fats and targeted dairy materials (evaporated and sweetened condensed milk).
This quantity is the most recent e-book within the Technical sequence of The Society of Dairy know-how (SDT). a variety of clinical information were on hand in journals and books lately, and the first target of this article is to element in a single book the producing equipment, medical elements, and houses of milk powders (full-fat, skimmed and excessive protein powders made up of milk retentates), whey powders (WP) together with WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and child child feed. The ebook additionally covers the foreign criteria when it comes to those items for buying and selling reasons, in addition to the dangers, comparable to explosion and hearth, which could take place through the manufacture of dairy powders. The authors, who're all experts in those items, were selected from around the globe. The booklet may be of curiosity to dairy scientists, scholars, researchers and dairy operatives round the world.
For information about the SDT, please touch Maurice Walton, govt Director, Society of Dairy know-how, P.O. field 12, Appleby in Westmorland, CA16 6YJ, united kingdom. electronic mail: email@example.com
Also on hand from Wiley-Blackwell
Milk Processing and caliber Management
Edited by way of A.Y. Tamime
ISBN 978 1 4051 4530 5
Edited by means of A.Y. Tamime
ISBN 978 1 4051 5503 8
Advanced Dairy technology and Technology
Edited by way of T. Britz and R. Robinson
ISBN 978 1 4051 3618 1
International magazine of Dairy Technology
Print ISSN: 1364 727X
Online ISSN: 1471 0307
Chapter 1 Chemistry of Milk – position of parts in Evaporation and Drying (pages 1–27): Dr H. C. Deeth and Mr J. Hartanto
Chapter 2 present laws on targeted and Dried Milk items (pages 28–98): Dr M. Hickey
Chapter three expertise of Evaporators, Membrane Processing and Dryers (pages 99–148): Professor M. Caric, Dr Ir. J. C. Akkerman, S. Milanovic, Dr S. E. Kentish and A. Y. Tamime
Chapter four creation of Evaporated Milk, Sweetened Condensed Milk and ‘Dulce de Leche’ (pages 149–179): Professor M. N. Oliveira, Dr A. L. B. Penna and Professor H. Garcia Nevarez
Chapter five Dried Milk items (pages 180–234): Dr M. Skanderby, Dr V. Westergaard, Mr A. Partridge and Professor D. D. Muir
Chapter 6 Casein and similar items (pages 235–254): Dr H. S. Rollema and Professor D. D. Muir
Chapter 7 Dried Whey, Whey Proteins, Lactose and Lactose by-product items (pages 255–267): Dr P. Jelen
Chapter eight specialized and Novel Powders (pages 268–293): Dr P. Havea, Mr A. J. Baldwin and Dr A. J. Carr
Chapter nine little one Formulae – Powders and drinks (pages 294–331): Ir D.?H. Montagne, Dr P. Van Dael, Dr M. Skanderby and W. Hugelshofer
Chapter 10 approach keep an eye on in Evaporation and Drying (pages 332–350): Dr C. G. Bloore and Dr D. J. O'Callaghan
Chapter eleven risks in Drying (pages 351–369): Dr C. G. Bloore and Dr D. J. O'Callaghan
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Additional info for Dairy Powders and Concentrated Products
5 Conclusions Concentrated and dried milk products represent a diverse range of dairy products. They vary considerably in chemical composition, which is determined by the composition of the original milk as well as the various heating and dehydration processes involved in their manufacture. There is also variation in the distribution of chemical components within products, for example between the surface and the interior of powder particles and between the colloidal and soluble phases, which affects the products’ properties.
L. X. (1999) Comparative characterization of whey protein concentrates from ovine, caprine and bovine breeds. Lebensmittel-Wissenschaft und Technologie, 32, 231–237. Posati, L. L. (1976) Composition of foods, dairy and egg products, raw, processed, prepared. In: Agriculture Handbook No. 8-1 . ARS, US Department of Agriculture, Washington, DC. Prakash, S. (2007) Burn-on in Ultra High Temperature Processing of Milk. PhD thesis, University of Queensland, Brisbane. J. C. (2007) Reducing fouling during UHT treatment of goats’ milk.
Concentrated milks may also thicken and gel during storage; this may be initiated by the heating process but is considered to be a storage-related issue. Heat stability of milk has been studied extensively in both single-strength and concentrated milks. Despite this research effort, the scientiﬁc basis of heat instability has not been completely elucidated. The effects of many compositional factors on the heat stability of unconcentrated milk are now well known, but many of these do not hold for concentrated milks.
Dairy Powders and Concentrated Products by Adnan Y. Tamime