ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00628.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00629.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00630.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

The properties of halloumi made from recombined milks that had been prepared using milk powders processed by different methods were investigated. With skim milk powder, decreases in heat treatment of the liquid skim before drying were found to improve the stretch and melt properties of the cheese. In contrast, the level of solids in the skim concentrate before drying had no effect on the cheese characteristics. Ultrafiltration was also used to concentrate milk for spray drying. The resultant powder was recombined to give protein levels equivalent to that of normal milk and to that of milk concentrated fivefold. In both cases the recombined milks could be converted into high quality halloumi.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00631.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00632.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

The traditional process of manufacturing whole milk powder has some negative aspects: high heat treatment of the milk and, owing to fouling during evaporation, loss of product. To reduce these negative aspects an alternative way of producing whole milk powder was investigated in pilot‐plant experiments. Milk was first separated into skim milk and cream and then treated further. Skim milk was subjected to a low heat treatment and concentrated by evaporation. The cream was subjected to a high heat treatment and mixed with the concentrated skim milk. The standardized whole milk concentrate was then spray dried. This process of manufacturing whole milk powder compared favourably with the traditional process with respect to product losses, the physical properties of the whole milk powder and the flavour of the reconstituted mil

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00633.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

The suitability of dried skim milk for incorporation in cream of tomato soup has been considered. The effect of changing powder protein content and heat classification on the texture and viscosity of cream of tomato soup was studied against a background of contrasting recipes and process conditions. The properties of the soup were shown to be insensitive to changes in powder properties.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00634.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00635.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00636.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1991.tb00637.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY