Academic literature on the topic 'Dried milk. Milk'
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Journal articles on the topic "Dried milk. Milk"
SAITO, ZEN'ICHI. "Dried milk." Kagaku To Seibutsu 24, no. 10 (1986): 666–68. http://dx.doi.org/10.1271/kagakutoseibutsu1962.24.666.
Full textKim, Song-Hee, Yoon-Hyuk Chang, and Hae-Soo Kwak. "Physicochemical Properties of Reconstituted Milk Made from Freeze-dried Milk Powder or Spray-dried Milk Powder." Korean Journal for Food Science of Animal Resources 30, no. 1 (February 28, 2010): 28–35. http://dx.doi.org/10.5851/kosfa.2010.30.1.28.
Full textKELLY, P. M. "Dried milk protein products." International Journal of Dairy Technology 39, no. 3 (July 1986): 81–85. http://dx.doi.org/10.1111/j.1471-0307.1986.tb02376.x.
Full textRawat, Kritika, Anju Kumari, Rakesh Kumar, and Parti bha. "Spray Dried Fermented Milk Products." International Journal of Current Microbiology and Applied Sciences 9, no. 7 (July 10, 2020): 1293–99. http://dx.doi.org/10.20546/ijcmas.2020.907.148.
Full textBEDDOWS, C. G., and V. N. WADE. "Dried milk powder containing fluoride." International Journal of Food Science & Technology 17, no. 5 (June 28, 2007): 579–88. http://dx.doi.org/10.1111/j.1365-2621.1982.tb00217.x.
Full textS. HAFEZ, RAGAA, and H. F. AHMED. "CLOSTRIDIUM PERFRINGENS IN DRIED MILK." Assiut Veterinary Medical Journal 21.1, no. 41 (January 1, 1989): 108–12. http://dx.doi.org/10.21608/avmj.1989.188218.
Full textVafin, Ramil, Iskra Radaeva, Alexandr Kruchinin, Elena Illarionova, Alana Bigaeva, Svetlana Turovskaya, Georgy Belozerov, Khamid Gilmanov, and Elena Yurova. "κ-casein polymorphism effect on technological properties of dried milk." Foods and Raw Materials 9, no. 1 (April 20, 2021): 95–105. http://dx.doi.org/10.21603/2308-4057-2021-1-95-105.
Full textJEONG, DONG K., and JOSEPH F. FRANK. "Growth of Psychrotrophic Bacteria in Solids Fortified Skim Milk." Journal of Food Protection 51, no. 8 (August 1, 1988): 643–47. http://dx.doi.org/10.4315/0362-028x-51.8.643.
Full textRichardson, Russell K. "Determination of Fat in Dairy Products Using Pressurized Solvent Extraction." Journal of AOAC INTERNATIONAL 84, no. 5 (September 1, 2001): 1522–33. http://dx.doi.org/10.1093/jaoac/84.5.1522.
Full textAGUILAR, CARLOS A., RUTH HOLLENDER, and GREGORY R. ZIEGLER. "Sensory Characteristics of Milk Chocolate with Lactose from Spray-Dried Milk Powder." Journal of Food Science 59, no. 6 (November 1994): 1239–43. http://dx.doi.org/10.1111/j.1365-2621.1994.tb14685.x.
Full textDissertations / Theses on the topic "Dried milk. Milk"
Malik, Shahana. "Concentration of sulfamethazine in spray dried milk." Thesis, This resource online, 1991. http://scholar.lib.vt.edu/theses/available/etd-10222009-125009/.
Full textPaquette, Gaëtan Marc Andre. "Evaluation of methods for fortifying skim milk powder with vitamin A." Thesis, University of British Columbia, 1985. http://hdl.handle.net/2429/24894.
Full textLand and Food Systems, Faculty of
Graduate
Fichtali, Jaouad. "Production of caseins using extrusion technology." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=74580.
Full textLaklouk, Abdussalam M. "Survival of salmonella during drying." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.278210.
Full textOzmen, Linda. "Experimental investigation of the wall deposition of food containing carbohydrates, in a pilot scale spray dryer." University of Sydney, 2002. http://hdl.handle.net/2123/4133.
Full textSpray dryers are the core components of a milk powder production plant, where the basic configuration usually features co-current flow of milk powder and air. Spray dryers have to be cleaned frequently due to powder deposit build-up on the walls. Powder deposit build-up gives rise to lower product yields and poses a potential fire risk. If the powder deposits are scorched (from being overheated) they will contaminate, and thus compromise, the quality and consumer safety of the final product, if the powder deposits fall in and mix with it. With milk powder production rates of most industrial spray dryers ranging from 4-28 tonnes of dry powder an hour, these wall deposition problems are significant. This problem is worth investigating because the outcome of reducing or eliminating wall deposition is that a spray dryer could operate for a longer period of time without having to be cleaned. Reduction in downtime due to cleaning would give rise to increased production time and possibly a reduction in the cost of manufacturing the product. The spray dryer used in this work was a modified short-form co-current Niro unit, fabricated from stainless steel. The spray dryer had an internal diameter of 0.80 m, narrowing down to 0.06 m at the base, and a height of 2 m. A two-fluid nozzle was used to spray the process fluids (water, skim milk and grape skin extract) into the drying chamber. To measure the wall deposition fluxes on the internal walls of the spray dryer, four stainless steel plates (dimensions 110 mm by 120 mm) were inserted in place of the windows that were previously used as sight glasses. A fifth plate (dimensions 110 mm by 120 mm) and a sixth plate (dimensions 110 mm by 110 mm) were also placed on the conical section of the spray dryer at different circumferential locations. Before this work, no quantitative data on the effects of spray dryer operating conditions on the wall deposition fluxes of food material were available. This work investigated the effect on the spray deposition flux of skim milk powder on the walls of the spray dryer of (i) flow patterns in the spray dryer, by changing the degree of swirl imparted to the incoming air by using three swirl vane angles of 0o, 25o and 30o, and (ii) the stickiness of the product, through first changing the temperature of the incoming air by using three inlet air temperatures of 170oC, 200oC and 230oC; and then changing the process fluid flowrate by using three flowrates of 1.4 kg hr-1, 1.6 kg hr-1 and 1.8 kg hr-1. Previous researchers have found that the extent to which water droplets spread out in the drying chamber is affected by the amount of swirl in the inlet air. This is likely to affect wall deposition fluxes because the particles will be closer to the walls if the droplets spread out widely. The results of this work have quantitatively confirmed that the spray deposition flux increases at higher swirl vane angles, where the spray deposition flux increased from 7 g m-2 hr-1 (swirl vane angle 0o) to 12.9 g m-2 hr-1 (swirl vane angle 30o). When a swirl vane angle of 0o was used, it was observed that the cross-sectional area of the spray cloud did not change very significantly with time. However, when a swirl vane angle of 25o was used, the spray cloud was observed to “flutter”, and when the swirl vane angle was increased to 30o, the spray cloud was observed to recirculate rapidly back in the direction of the nozzle. Thus, the chance of the particles being thrown further towards the walls of the chamber is likely to increase at higher swirl vane angles. This result suggests that higher wall deposition arises because more swirl is imparted to the air entering the dryer, which in turn affects the stability of the spray cloud and, therefore, the stability of the flow patterns in the spray dryer. The stickiness of the skim milk powder is related to the temperature and moisture content of the particles. In the past, the sticky-point curve has been suggested as a semi-quantitative concept in selecting operating conditions for spray drying food material containing carbohydrates, where it has been implied that there is no significant wall deposition below the sticky-point curve. This work has quantified the spray deposition in spray dryers with respect to the sticky-point curve, where the highest spray deposition flux of skim milk powder on the walls was 16 g m-2 hr-1, and the operating point corresponding to this spray deposition flux was located at and above the sticky-point curve. Hence, both particle stickiness and flow patterns affect the wall deposition of particles in a spray dryer. This work also investigated the effect of wall properties, namely a non-stick food grade material (nylon), adhesive tape and stainless steel, on the spray deposition flux of skim milk powder on the walls. The effect of electrostatics on wall deposition was studied by grounding the spray dryer and an anti-static agent was added to the skim milk to investigate if altering the properties of the feed material could reduce wall deposition. This work has quantitatively confirmed that cohesion occurs at the same rate as adhesion for skim milk powder in this spray dryer, because firstly, decreasing the adhesion tendency of the v wall by using nylon coating had no significant effect on the spray deposition flux compared with a smooth stainless steel wall and a wall covered with a double-sided adhesive tape; and secondly the powder collected on the walls was a linear function of time with and without adhesive on the plates. Furthermore, using a nylon coated wall did not eliminate wall deposition, and the wall deposition flux was found to be the same as when a stainless steel wall was used. This result further supports the finding here that spray deposition on the walls for skim milk powder is controlled by cohesion rather than adhesion. The spray dryer operating parameters that gave rise to the least spray deposition flux on the walls were a swirl vane angle of 0o, an inlet air temperature of 230oC and a process fluid flowrate of 1.4 kg hr-1. Decreasing the feed flowrate from 1.8 kg hr-1 to 1.4 kg hr-1 (decrease by 24%), with the inlet air temperature and swirl vane angle held constant, decreased the wall deposition flux by 43% from 7 g m-2 hr-1 to 4 g m-2 hr-1. Since the spray deposition flux on the walls decreased by 43% when the feed flowrate was decreased by 24%, it might be considered that the production process is in favour of a decrease in the feed flowrate to 1.4 kg hr-1 in this dryer, and consequently a decrease in the spray deposition flux on the walls per unit production output. Finally, this work investigated if the outlet moisture content from this small spray dryer used here was equilibrium limited or controlled by drying kinetics. The findings in this work confirmed the product moisture locus concept, which implies that the outlet moisture content of the skim milk particles approaches the equilibrium moisture content (in equilibrium with the outlet gas), and that the outlet moisture content of spray-dried food material containing carbohydrates is probably not limited by particle drying kinetics, even though the spray dryer is smaller (diameter 0.8 m, height 2 m) than those used in the dairy industry, typically with a diameter of 30 m and a height of 10 m.
Latsky, Anneline. "Lab-scale optimisation of Kefir beverage production from mass-cultured and freeze-dried kefir grains." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50004.
Full textENGLISH ABSTRACT: Kefir is a fermented dairy beverage resulting from the fermentation of milk with reusable Kefir grains. The grains consist of a complex combination of lactic acid bacteria and yeasts in a symbiotic relationship, embedded in a polysaccharide matrix called kefiran. Various problems are experienced during the commercialisation of the ready-made Kefir beverage and, therefore, it is more advantageous to market the grains, enabling the consumer to produce the beverage at home. Kefir grains could be mass-cultured and then preserved by Iyohilisation for successful long-term storage and easy distribution, during commercialisation. The microbial balance of the Kefir grains changes during both mass-culturing and freeze-drying, which will have an influence on the sensory properties of the Kefir beverage produced. The aim of this study was the optimisation of the production of Kefir from mass-cultured grains and from freezedried mass-cultured grains respectively. The sensory characteristics of the fermented beverages produced from these mass-cultured and preserved grains were determined. Mass-cultured Kefir grains were activated and Kefir produced using nine methods with different activation times and temperatures, different grain:milk ratios (36, 72 and 108 g grains.l⁻¹) and with different heat-treated milks (pasteurised, double pasteerised and UHT). The best Kefir beverage was produced by activation of the grains at 22°C for two successive 24 h incubation periods, followed by Kefir production at 22°C for 18 h and a maturation period at 18°C for 6 h. The milk was replaced before every incubation period, excluding the maturation period, and the fermentation vessel was swirled five times at the start of fermentation and after 18 h. This method resulted in a sour beverage with a thick consistency and the characteristic effervescence and flavour of Kefir. The optimal grain:milk ratio was identified as 36 g grains.l⁻¹ and the best heat-treated milks for the production of Kefir beverage were UHT and double pasteurised milk. Mass-cultured Kefir grains were freeze-dried for 1, 2, 3 and 6 d and the moisture loss determined. Freeze-dried grains were rehydrated for 1, 2, 6, 12 and 18 h to determine the optimal rehydration time. A sensory analysis was performed to compare the properties of Kefir produced from mass-cultured grains (Me), freeze-dried mass-cultured grains that were rehydrated and activated (FDRA) and activated mass-cultured grains that were freeze-dried and rehydrated (AFDR). The chemical compositions of mass-cultured grains (MC), mass-cultured, freezedried grains (MCFD), mass-cultured, freeze-dried grains that were rehydrated and activated (FDRA) and activated mass-cultured grains that were freeze-dried and rehydrated (AFDR), were also investigated. The optimum time to freeze-dry grains was 2 d and to rehydrate freeze-dried gtains was 1 h. The sensory analysis indicated that Kefir beverages prepared from FDRA and AFDR grains did not differ significantly and were less fermented than Kefir produced from MC grains. It was concluded that Kefir with excellent sensory characteristics can be produced from mass-cultured grains. Freeze-drying is a better method to preserve Kefir grains than freezing due to mass loss during freezing and easier distribution and storage of freeze-dried grains. The supplementation of freeze-dried grains with additional lactic acid bacteria and yeast isolates should be investigated.
AFRIKAANSE OPSOMMING: Kefir is 'n gefermenteerde suiwelproduk wat geproduseer word deur die fermentasie van melk met herbruikbare Kefirkorrels. Die korrels bestaan uit 'n komplekse kombinasie van melksuurbakterië en giste en is ingebed in 'n polisakkaried matriks genaamd kefiran. Verskeie probleme word ondervind met die kommersialisering van die klaar voorbereide Kefirdrankie en dit is meer voordelig om die korrels te bemark. Dit sal die verbruiker daartoe in staat stel om self Kefir tuis te produseer. Kefirkorrels kan in massa gekweek word en dan gevriesdroog word om langtermyn storing en verspreiding te vergemaklik tydens kommersialisering. Die spesifieke mikrobiese balans van die Kefirkorrels word tydens massakweking en vriesdroging versteur. Dus sal hierdie twee prosesse 'n invloed hê op die sensoriese eienskappe van die Kefir drankie geproduseer. Die doel van hierdie studie was die optimisering van die produksie van Kefir vanaf massagekweekte korrels en gevriesdroogde massagekweekte korrels. Die sensoriese karakteristieke van die Kefir geproduseer met hierdie korrels is ondersoek. Massagekweekte Kefirkorrels is geaktifeer en Kefir is geproduseer met nege verskillende metodes met variasies in die tyd en temperatuur kombinasies, verskillende korrel:melk verhoudings (36, 72 en 108g korrels.l⁻¹) en verskillende hittebehandelde melke (gepasteuriseerd, dubbel gepasteuriseer en UHT). Die beste Kefirdrankie is geproduseer deur die aktivering van die korrels by 22°C vir twee 24 h inkubasieperiodes, gevolg deur Kefir produksie by 22°C vir 18 uur en 'n verouderingsperiode by 18°C vir 6 h. Die melk was voor elke inkubasieperiode vervang, uitsluitende die verouderingsperiode. Die fermentasie houer is vyf maal gedraai aan die begin van fermentasie en na 12 h. Hierdie metode het gelei tot 'n drankie wat suur was met 'n dik konsistensie en die karakteristieke vonkeling en geur van Kefir. Die optimale korrel:melk ratio is geidentifiseer as 36 9 korrels.l⁻¹ en die verkieslike hittebehandelde melke is dubbel gepasteuriseerde en UHT melk. Massagekweekte Kefirkorrels was vir 1, 2, 3 en 6 dae gévriesdroog en die massaverlies is bepaal. Gevriesdroog korrels is gerehidreer vir 1, 2, 6, 12 en 18 h om die optimale rehidrasietyd te bepaal. 'n Sensoriese analise is uitgevoer om die eienskappe te vergelyk van Kefir geproduseer van massagekweekte korrels (MC), gevriesdroogde massagekweekte korrels wat gerehidreer en geaktiveer is (FDRA) en geaktiveerde massagekweekte korrels wat gevriesdroog en gerehidreed is (AFDR). Die chemiese samestelling van massagekweekte korrels (MC), massagekweekte, gevriesdroogde korrels (MCFD), massagekweekte, gevriesdroogde korrels wat gerehidreer en geaktiveer is (FDRA) en geaktiveerde massagekweekte korrels wat gevriesdroog en gerehidreer is (AFDR), is bepaal. Die optimum tydperk vir vriesdroging van korrels was 2 d en vir rehidrasie van gevriesdroogde korrels was 1 h. Die sensoriese analise het aangedui dat Kefir wat van FDRA en AFDR korrels geproduseer is, nie betekenisvol van mekaar verskil het nie, maar minder gefennenteerd was as Kefir wat van Me korrels geproduseer is. Die gevolgtrekking is gemaak dat 'n Kefirdrankie met uitstekende eienskappe geproduseer kan word met massagekweekte korrels. Vriesdroging is 'n beter metode as bevriesing om Kefirkorrels te preserveer a.g.v die ver1iesvan massa tydens bevriesing en die vergemakliking van vervoer en verspreiding van gevriesdroogde korrels. Die aanvulling van gevriesdroogde korrels met addisionele melksuurbakterieêen giste moet nog ondersoek word.
Chan, Susan Deborah. "Impact evaluation of a milk supplementation programme on weight of children 6-24 months of age in Guyana, South America." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape11/PQDD_0007/MQ44143.pdf.
Full textMalapit, Monica, and Evan Mallory. "In vitro aerodynamic analysis of co-spray dried fluticasone propionate (FP) and salmeterol xinafoate (SX) dry powder inhalation aerosols with lactose-alternative excipient." The University of Arizona, 2017. http://hdl.handle.net/10150/624206.
Full textObjectives: Milk protein allergy is estimated to affect 1.2% to as much as 17% of people of all ages. Advair® Diskus® (FP/SX) utilizes lactose as an excipient which limits the utility of this product for this population. Furthermore, Advair® Diskus® is formulated as an interactive physical mixture via a micronization process. Alternatively, spray dried engineering achieves narrow particle size distribution, allowing greater deposition in the targeted respiratory bronchioles. The purpose of this dry powder inhaler (DPI) study was to conduct an in vitro comparative analysis of the aerodynamic performance of a co-spray dried lactose-free formulation of FP/SX with a mannitol excipient as a molecular mixture versus the Advair® Diskus® 250/50 (FP/SX) interactive physical mixture product. Methods: Utilizing mannitol as an excipient, a co-spray dried FP/SX powder was prepared using the Buchi Mini-Spray Dryer B-290 under closed system configuration. The resulting feed solution was spray dried at pump rates of 25%, 50%, and 100% with all other parameters remaining constant (aspiration, atomization rate, nitrogen gas rate). The primary outcome measure, aerodynamic performance, was assessed using the Copley Next-Generation Impactor (NGI). NGI data for the DPIs was used to calculate mass median aerodynamic diameter (MMAD), geometric standard deviation (GSD), and fine particle fraction (FPF) of each powder, including the Advair® Diskus®. Residual water content was quantified by Karl Fischer titration. Particle characteristics were visualized by scanning electron microscopy. Results: FPF, MMAD, and GSD were calculated from NGI data; Wolfram Alpha software was used to calculate MMAD and GSD. T-test regression was used for comparative analysis of spray-dried and Advair® Diskus® powders. MMAD for each spray dried sample was analyzed using a t-test regression against the MMAD values from the Advair® Diskus®. Using aerodynamic analysis studies triplicated for each powder, there was no significant difference between the spray dried powder and Advair® Diskus® for MMAD and GSD (p-values >0.05). The 50% and 100% pump rate samples had similar FPF to the Advair® Diskus® (p-values >0.05). However, the 25% pump rate sample had a significantly improved FPF compared to the Advair® Diskus® (p <0.01). Conclusions: A co-spray-dried lactose-free formulation of FP/SX with a mannitol excipient demonstrated similar aerodynamic performance to the Advair® Diskus® which consists of a physical mixture of two drugs with lactose. Of significance, 25% pump rate spray-dry conditions demonstrated an improved FPF compared to the Advair® Diskus®.
Seale, Richard Brent, and n/a. "The surface characteristics of spores from thermophilic bacilli isolated from a milk powder production line and their influence on adhesion to surfaces." University of Otago. Department of Food Science, 2009. http://adt.otago.ac.nz./public/adt-NZDU20091001.131237.
Full textHocine, Baïda, and BOIVINET. "Contribution à l'étude des caractères physico-chimiques et des aptitudes fromagères des poudres de lait." Caen, 1987. http://www.theses.fr/1987CAEN2052.
Full textBooks on the topic "Dried milk. Milk"
Institution, British Standards. British standatd methods for analysis of dried milk and dried milk products. London: British Standards Institution, 1985.
Find full textGreat Britain. Department of Agriculture and Fisheries for Scotland. Proposals for Condensed Milk and Dried Milk (Scotland) AmendmentRegulations. [Edinburgh]: [The Department], 1989.
Find full textTamime, Adnan. Dairy powders and concentrated products. Chichester: John Wiley & Sons, Ltd., 2009.
Find full textHernández, Luis Arturo García. Las importaciones mexicanas de leche descremada en polvo en el contexto del mercado mundial y regional. 2nd ed. México, D.F: Universidad Autónoma Metropolitana-Unidad Xochimilco, 1996.
Find full textBhattacharjee, Haripada. Structure and operations of existing marketing system of imported powder milk in Bangladesh. Dhaka: Bureau of Business Research, Dhaka University, 1996.
Find full textFederation, International Dairy. Dried milk products: Enumeration of Bacillus cereus, most probable number technique. Brussels: IDF, 1987.
Find full textClifford, Marrita P. Evaluation of strategies to control thermophilic sporeforming bacilli in the production of skim milk powders. Dublin: University College Dublin, 1997.
Find full textKennedy, Marie. Comparison of in-line viscosity measurement techniques in the manufacture of skim milk powder. Dublin: University College Dublin, 1999.
Find full textChetley, Andrew. The politics of baby foods: Successfully challenges to international marketing strategies. New York: St. Martin's Press, 1986.
Find full textBook chapters on the topic "Dried milk. Milk"
Varnam, Alan H., and Jane P. Sutherland. "Concentrated and Dried Milk Products." In Milk and Milk Products, 103–58. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4615-2798-5_3.
Full textVarnam, Alan H., and Jane P. Sutherland. "Concentrated and Dried Milk Products." In Milk and Milk Products, 103–58. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-1813-6_3.
Full textSkanderby, M., V. Westergaard, A. Partridge, and D. D. Muir. "Dried Milk Products." In Dairy Powders and Concentrated Products, 180–234. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444322729.ch5.
Full textRankin, Scott. "Concentrated and Dried Milk Products." In The Sensory Evaluation of Dairy Products, 333–85. New York, NY: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-77408-4_11.
Full textSehrawat, Rachna, Prabhat Kumar Nema, Pramod Kumar, and Anit Kumar. "Classification of Dried Milk Products." In Novel Dairy Processing Technologies, 117–34. Waretown, NJ : Apple Academic Press, 2017. | Series: Innovations in agricultural & biological engineering ; volume 17: Apple Academic Press, 2018. http://dx.doi.org/10.1201/9781315167121-6.
Full textHickey, M. "Current Legislation on Concentrated and Dried Milk Products." In Dairy Powders and Concentrated Products, 28–98. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444322729.ch2.
Full textSnoeren, T. H. M., A. J. Damman, H. J. Klok, and P. J. J. M. van Mil. "Effect of Droplet Size on the Properties of Spray-Dried Whole Milk." In Drying ’85, 215–20. Berlin, Heidelberg: Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-662-21830-3_26.
Full textRoozen, J. P., and J. P. H. Linssen. "Factors Affecting Lipid Autoxidation of a Spray-Dried Milk Base for Baby Food." In ACS Symposium Series, 302–9. Washington, DC: American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0500.ch017.
Full textGoyal, Sumit, and Gyanendra Kumar Goyal. "Radial Basis Artificial Neural Network Models for Predicting Solubility Index of Roller Dried Goat Whole Milk Powder." In Advances in Intelligent Systems and Computing, 233–41. Cham: Springer International Publishing, 2013. http://dx.doi.org/10.1007/978-3-319-00930-8_21.
Full textLee, Y. B., and C. V. Morr. "Changes of Headspace Volatile Compounds Due to Oxidation of Milk Fat During Storage of Dried Dairy Products." In ACS Symposium Series, 98–107. Washington, DC: American Chemical Society, 1994. http://dx.doi.org/10.1021/bk-1994-0558.ch007.
Full textConference papers on the topic "Dried milk. Milk"
Tastemirova, Ukilim, Inga Ciprovica, and Azaret Shingisov. "The comparison of the spray-drying and freeze-drying techniques for camel milk: a review." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.015.
Full textWang, Yuchuan, Ying Cui, Bo Wang, and Min Zhang. "Ultrasonic atomizing-assisted spray drying: Effect on the quality of skimmed milk powders." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7511.
Full textLangrish, Timothy A. G., Xing Huang, and Chao Zhong. "Wall deposition experiments in a new spray dryer." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.8270.
Full textPontang, Galeh Septiar, and Sugeng Maryanto. "Protein quality of modified dried skimmed milk coconut oil (modisco) III formulation with soybean (glycine max) flour addition." In PROCEEDINGS OF THE 3RD INTERNATIONAL SEMINAR ON METALLURGY AND MATERIALS (ISMM2019): Exploring New Innovation in Metallurgy and Materials. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0002545.
Full textSharma, Sadhana, P. H. Nema, N. Emanuel, and S. Singha. "Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7720.
Full textSetiyani, Solikhah Eli, and Fitria Siswi Utami. "Supplementary Food Therapy for the Recovery of Malnourished Children 0-59 Months: A Systematic Review." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.03.09.
Full textYan, Junjie, Xiaoqu Han, Jiahuan Wang, Ming Liu, and Sotirios Karellas. "Thermo-economic analysis of an efficient lignite-fired power system integrated with flue gas fan mill pre-drying." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7393.
Full textChin, S. K., Y. H. Lee, and B. K. Chung. "Drying characteristics and quality of lemon slices dried undergone Coulomb force assisted heat pump drying." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7294.
Full textEvans, R. L., M. S. Sinclair, G. A. Constable, and T. Halewood. "An Indirectly Fired Gas Turbine Cogeneration Plant Utilizing Sawdust as a Fuel." In ASME 1988 International Gas Turbine and Aeroengine Congress and Exposition. American Society of Mechanical Engineers, 1988. http://dx.doi.org/10.1115/88-gt-52.
Full textRodrigues, Sueli, Thatyane Vidal Fonteles, Ronnyely Braz Reis Do Nascimento, and Fabiano Andre Narciso Fernandes. "Effects of ozone pretreatment on drying kinetics and quality of Granny Smith Apple dried in a fluidized bed dryer." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7460.
Full textReports on the topic "Dried milk. Milk"
Testroet, Eric D., Gerui Li, Stephanie Clark, and Donald C. Beitz. Quality of Milk from Lactating Dairy Cattle Fed Dried Distillers Grains with Solubles. Ames (Iowa): Iowa State University, January 2014. http://dx.doi.org/10.31274/ans_air-180814-1156.
Full textTestroet, Eric D., Mathew R. O'Neil, Andrew L. Mueller, Donald C. Beitz, and Stephanie Clark. Feeding Lactating Holstein Dairy Cows Reduced-Fat Dried Distillers Grains with Solubles: Milk Composition and Feed Efficiency. Ames (Iowa): Iowa State University, January 2017. http://dx.doi.org/10.31274/ans_air-180814-310.
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