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Tesis sobre el tema "Powdered milk"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 26 de julio de 2025

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1

Foster, Lucy Helen. "Selenium levels in infant formulae and breast milk in the United Kingdom." Thesis, London South Bank University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245072.

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2

Acharya, Kamal Raj. "Assessing and Addressing the Public Health Concerns of Mycobacterium avium subspecies paratuberculosis Infection in Cattle and Sheep." Thesis, The University of Sydney, 2017. http://hdl.handle.net/2123/17798.

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Mycobacterium avium subspecies paratuberculosis (MAP) causes Johne’s disease (JD) resulting in significant economic losses to the livestock industries. MAP has also been shown to be associated with Crohn’s disease in humans. This thesis aimed to understand veterinarians’ perceptions regarding this association; to develop methods for detection of MAP in powdered infant formula (PIF) and tissue samples to prevent exposure to humans and to improve the current abattoir surveillance program; and to investigate the efficacy of disinfectants against MAP. The overall purpose of the research was to inc
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3

Mannon, Adria G. "Preventing Oxidation of Dairy Powders Using Oxygen Removal Packaging." Thesis, Virginia Tech, 2007. http://hdl.handle.net/10919/35970.

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Three types of dried milk (whole, nonfat, and buttermilk) were packaged in a modified atmosphere with a novel palladium-based oxygen removing catalyst and stored for eight weeks at 50°C. Powders stored in air with no catalyst and powders stored with the catalyst in an atmosphere modified to contain 5.7% hydrogen in nitrogen were evaluated by instrumental, chemical, and sensory methods. Hexanal concentrations were measured weekly using solid phase microextraction (SPME) and gas chromatography (GC) to compare the degrees of oxidation in the powders stored with the catalyst to those stored w
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4

Oliveira, Carlos Augusto Fernandes de. "Aflatoxina M1 em leite em pó distribuído pelo Programa de Alimentação Escolar do Município de São Paulo, SP-Brasil: utilização do ensaio por enzimas imuno-adsorvidas (ELISA)." Universidade de São Paulo, 1994. http://www.teses.usp.br/teses/disponiveis/6/6135/tde-24012018-111852/.

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Aflatoxina M1 (AFM1) foi pesquisada em 300 amostras de leite em pó distribuído pelo Programa de Alimentação Escolar do Município de São Paulo, SP-Brasil. As análises foram efetuadas através do ensaio por enzimas imuno-adsorvidas (ELISA), mediante o emprego de conjuntos de reativos produzidos em escala comercial. As amostras foram reconstituídas em água a 1:8 e submetidas diretamente ao ensaio, sem etapas de purificação. Os resultados revelaram 72 amostras (24,0 por cento ) positivas para AFM1, em concentrações de O,01 - 1,00 ng/ml, com média de O,15 ng/ml. Concentrações acima de 0,10 ng/ml for
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5

Cabral, Alessandra Miranda. "Constru??o de modelos multivariados para determina??o de lip?dios totais e unidade em leite em p? comercial utilizando espectroscopia no infravermelho pr?ximo." Universidade Federal do Rio Grande do Norte, 2011. http://repositorio.ufrn.br:8080/jspui/handle/123456789/17653.

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Made available in DSpace on 2014-12-17T15:41:56Z (GMT). No. of bitstreams: 1 AlessandraMC_DISSERT.pdf: 3533058 bytes, checksum: de92ff683335d9aa6c119013acb5b5d0 (MD5) Previous issue date: 2011-08-15<br>Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior<br>In this work calibration models were constructed to determine the content of total lipids and moisture in powdered milk samples. For this, used the near-infrared spectroscopy by diffuse reflectance, combined with multivariate calibration. Initially, the spectral data were submitted to correction of multiplicative light scattering (
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6

Pinaud, Samuel. "La poudre de lait, le trader parisien et le commerçant bamakois : une sociologie économique de la mondialisation." Thesis, Paris 10, 2014. http://www.theses.fr/2014PA100097/document.

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Dans une perspective de sociologie économique attentive à l’influence de la matérialité du produit sur les modalités de sa mise en marché, cette thèse analyse l’évolution des liens marchands qui organisent le commerce de poudre de lait entre un lieu de production (la France) et un lieu de consommation (le Mali). La première partie étudie la genèse du marché mondial de la poudre de lait et son évolution marquée par la libéralisation des politiques agricoles qui renforce la prégnance des mécanismes marchands. La sujétion des producteurs laitiers, français et maliens, au marché mondial est toutef
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7

Faka, Marianthi. "Heat stability of skim milk powder." Thesis, University of Reading, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.499360.

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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.
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8

Litchwark, James Oliver. "Baghouse design for milk powder collection." Thesis, University of Canterbury. Chemical and Process Engineering, 2015. http://hdl.handle.net/10092/10208.

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This thesis aims to improve the understanding of the factors that determine the performance of baghouses used for milk powder collection. The research focuses specifically on the similarities and differences between milk powder collection and other common baghouse applications. The thesis also aims to demonstrate the value of recent developments in computational fluid dynamics in developing predictive models of baghouse performance. It is hoped that the findings of the thesis may find application in the New Zealand dairy industry, where such baghouses are commonly used to collect milk powder a
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9

Alton, Elizabeth Anne. "Soybean trypsin inhibitors in baby milk powders." Thesis, University of East Anglia, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303048.

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10

Chen, Xingjun. "Utilization of skim milk powder in pasta." Thesis, McGill University, 1988. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=61862.

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11

Yusof, Yus Aniza. "Rolling-mill granulation of powders." Thesis, Imperial College London, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.424466.

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12

Turner, Jennifer A. "Effect of processing and composition on flavour generation in chocolate crumb systems." Thesis, University of Nottingham, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289439.

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13

Paquette, 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.

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The fortification of skim milk powder with vitamin A has been found to be ineffective with available methods. The purpose of this study was to assess new methods and materials for their effectiveness in providing stability to vitamin A in fortified skim milk powder. The first phase of the project involved trials in Pilot Plants which evaluated 14 different treatments for vitamin A stability during storage periods of twelve months at 22°C and six months at 37°C. The second and third phases of the experiment consisted of primary and instant powder trials in commercial plants using the most stab
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14

Gabites, John Raymond. "Washable Baghouse Operation and Design as Applied to Milk Powder Production." Thesis, University of Canterbury. Chemical and Process Engineering, 2007. http://hdl.handle.net/10092/3270.

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The use of washable baghouses for fines collection in milk powder plants has been investigated. The main aim of this study was to increase the fundamental understanding of both operation and design of washable baghouses for application in milk powder plants. This work has focussed on the industrial scale. Industrial plant operating data has been collected, plant designs compared and analyses conducted on powder produced at the industrial scale. The amount of powder that becomes fines, the small size fraction of powder entrained in spray dryer outlet air streams, has been shown to be significan
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15

Tan, Kristina Ellice. "Study of Rehydration Properties of Powder Produced from Chelated Skim Milk." DigitalCommons@CalPoly, 2016. https://digitalcommons.calpoly.edu/theses/1558.

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Poor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in finished product applications. Rehydration can be split into four stages: wettability, sinkability, dispersibility, and solubility. Previous work has suggested that chelator addition during SMP manufacture leads to higher solubility compared to SMP without chelators. This study focuses on the addition of ethylene diamine tetraacetic acid (EDTA) or sodium citrate dihydrate (SCD) at concentrations of 5, 10, and 15 mM to skim milk prior to evaporating and spray drying. The objective of this
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16

Abbasi, Soleiman. "High pressure induced gelation of micellar casein + polysaccharide mixtures." Thesis, University of Leeds, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.275631.

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17

Singh, Sachin. "A Response Surface Study of Extruded Corn Starch/Skim Milk Powder Blends." DigitalCommons@USU, 1994. https://digitalcommons.usu.edu/etd/5410.

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Skim milk was ultrafiltered to three lactose/protein ratios and spray dried. The skim milk powder was extruded with pearled corn starch at different moisture contents, protein contents, lactose/protein ratios, and feed rates (control variables). Response surface methodology and a central composite in cube experimental design were used. This design required 30 experimental runs with 16 factorial points, 8 axial points, and 6 center points for replication. The physical and functional properties evaluated were expansion ratio, product temperature, bulk density, color, shear stress, viscosity, and
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18

Kringle, Amy. "Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators." DigitalCommons@CalPoly, 2016. https://digitalcommons.calpoly.edu/theses/1556.

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The proteins found in milk are largely important in the functionality of many dairy products and dairy processes. The casein micelle system in milk is a complex and highly studied system. The micelle is thought to be a sponge like structure containing four caseins, αs1, αs2, β, and κ casein, and bound together with colloidal calcium phosphate. When a chelating agent such as a citrate, phosphate, or polyphosphate are added to milk systems, the CCP is bound to the chelator and removed from the micelle. It has been shown through past research that the use of calcium chelating agents disrupts the
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19

Caudle, Alissa Dawn. "Flavor Formation in Skim Milk Powder and Flavor Carry-Through into Ingredient Applications." NCSU, 2005. http://www.lib.ncsu.edu/theses/available/etd-08242005-112542/.

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Skim milk powder (SMP) is commonly used as a food ingredient. Both processing procedures and storage conditions have been noted as important contributors to SMP flavor. Research has not addressed how or if SMP flavor variability impacts consumer acceptance of ingredient applications. Further, many studies have addressed the importance and impact of SMP storage on flavor variability, but the impact of SMP processing on flavor formation has not been extensively researched. In this study, we examined both the impact of SMP flavor variability on consumer acceptability in SMP ingredient application
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20

Graham, Brian Robert. "Comparison of powdered activated carbon and activated sludge treatment of a kraft pulp mill wastewater." Thesis, University of Ottawa (Canada), 1996. http://hdl.handle.net/10393/10257.

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The Powdered Activated Carbon Treatment$\rm\sp{TM}$ (PACT$\rm\sp{TM})$ process consists of powdered activated carbon addition to the activated sludge treatment process. Objectives were (1) to compare treatment of kraft pulp mill wastewater using activated sludge versus PACT$\rm\sp{TM},$ by measuring toxicity, organic load, adsorbable organic halides (AOX) and metals and (2) to assess how three operating conditions: (1) carbon dose; (2) hydraulic retention time; (3) solids retention time, affected performance. Findings were: (1) Lengthy hydraulic retention times are unnecessary. Short hydraulic
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21

Hardy, Zolelwa. "Functional and nutritional characteristics of Bambara groundnut milk powder as an ingredient in yoghurt." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2340.

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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016.<br>The aim of this study was to evaluate Bambara groundnut (BGN) milk subjected to spray drying with a view to establish functional, nutritional and physical properties as an ingredient in BGN yoghurt production. BGN milk powder (BGNMP) was successfully produced employing the spray drying technology. Maltodextrin was used as the drying carrier to elevate total solids of BGNM prior to spray drying. There were three levels of maltodextrin (5, 10 and 15%) employed and 10% was ideal. The optimum spray drying parameter
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22

Beatty, Nicola F. "Effects of Thermosonication on Microbial Population Reduction and Solubillity Index in Skim Milk Powder." DigitalCommons@USU, 2016. https://digitalcommons.usu.edu/etd/4700.

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The effects of thermosonication (high intensity ultrasound coupled with thermal treatment), on the reduction of thermophilic spore-forming microorganisms and its effects on the solubility index in reconstituted skim milk powder (RSMP) were evaluated. Thermosonication was applied to RSMP at various solids concentrations, temperatures, and lengths of time based on commercial milk powder processing conditions. Microbial counts were determined prior to and after treatments to determine the log reduction of Geobacillus stearothermophilusvegetative cells and spores. Log reductions were recorded, and
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23

Сорокіна, Д. С. "Проєкт молокозаводу з виробництва кисломолочних напоїв та сухого молока потужністю 150 т переробленого молока за зміну". Thesis, Чернігів, 2021. http://ir.stu.cn.ua/123456789/23243.

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Сорокіна, Д. С. Проєкт молокозаводу з виробництва кисломолочних напоїв та сухого молока потужністю 150 т переробленого молока за зміну : випускна кваліфікаційна робота : 181 «Харчові технології» / Д. С. Сорокіна ; керівник роботи Ж. В. Замай ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2021. – 113 с.<br>У кваліфікаційній роботі на тему: «Проект молокозаводу з виробництва кисломолочних напоїв та сухого молока потужністю 150 т переробленого молока за зміну» спроектовано завод потужністю переробки 150 т молока за зміну, що виробляє кефір 2,5%, йогурт 3,2%, сухі вер
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24

Miyamoto, Yuka. "Studies on colloidal properties and curd formation of skimmed milk powders prepared under different sterilizing conditions." Kyoto University, 2009. http://hdl.handle.net/2433/126543.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第14948号<br>農博第1789号<br>新制||農||976(附属図書館)<br>学位論文||H21||N4497(農学部図書室)<br>27386<br>UT51-2009-M862<br>京都大学大学院農学研究科農学専攻<br>(主査)教授 松村 康生, 教授 北畠 直文, 准教授 丸山 伸之<br>学位規則第4条第1項該当
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25

Pereira, Ana Bárbara Ferreira Neves Quatorze. "Flavonoid-cyclodextrin complexes and their incorporation in milk products." Master's thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15325.

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Mestrado em Bioquímica - Bioquímica Alimentar<br>The presented work describes the inclusion of the flavonoid quercetin into β and γ cyclodextrins and the subsequent incorporation of such complexes into a dairy product — fresh cheese. The characterization of the complexes was made using various techniques, and antioxidant assays were also performed to assess their antioxidant and anti-lipid peroxidation capacity in comparison to quercetin. The incorporation of the complexes in fresh cheese resulted in the modification of some of the characteristics of the food product, having these also present
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26

Lopes, Fialho Tatiana. "Lactose hydrolyzed milk powder : optimization of the drying process and study of structural and functional properties." Thesis, Lille 1, 2019. http://www.theses.fr/2019LIL1R013/document.

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La technologie de production du lait en poudre hydrolysé au lactose a été développée pour répondre aux besoins des consommateurs intolérants au lactose. Bien que le produit soit actuellement commercialisé dans certains pays, le secteur est confronté à des problèmes technologiques lors de la production et du stockage de la poudre, tels que l'agglomération, la prise en masse, le brunissement, une hygroscopicité élevée, un faible rendement de production et une perte de propriétés technofonctionnelles. Dans ce contexte, deux objectifs principaux ont été assignés aux travaux de cette thèse: (i) opt
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27

Lopes, Fialho Tatiana. "Lactose hydrolyzed milk powder : optimization of the drying process and study of structural and functional properties." Electronic Thesis or Diss., Université de Lille (2018-2021), 2019. http://www.theses.fr/2019LILUR013.

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La technologie de production du lait en poudre hydrolysé au lactose a été développée pour répondre aux besoins des consommateurs intolérants au lactose. Bien que le produit soit actuellement commercialisé dans certains pays, le secteur est confronté à des problèmes technologiques lors de la production et du stockage de la poudre, tels que l'agglomération, la prise en masse, le brunissement, une hygroscopicité élevée, un faible rendement de production et une perte de propriétés technofonctionnelles. Dans ce contexte, deux objectifs principaux ont été assignés aux travaux de cette thèse: (i) opt
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28

Fricker-Feer, Claudia. "Identification and further characterization of Enterobacteriaceae and Cronobacter spp. in a milk powder and infant processing plant." Diss., lmu, 2012. http://nbn-resolving.de/urn:nbn:de:bvb:19-148195.

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29

Li, Li. "Vibration analysis in non-destructive detection of milk powder blockage in the cyclone of a spray dryer." AUT University, 2008. http://hdl.handle.net/10292/997.

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This research investigates possible monitoring methods to non-invasively detect blockages in the cyclone of milk powder spray driers to avoid costly production shutdowns. Two possible solutions have been identified. These are guided wave and vibration analysis. This research focuses on vibration analysis method, based on variation in the natural frequencies and/or damping ratios caused by blockages. Experimental simulation studies the performance to assess the viability of the vibration analysis method in identifying blockage in the cyclone. To test this method, a 1.87m long vertical cylindric
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30

Hoffman, Tricia Marie. "The Use of Elemental Databases in Forensic Science: Studies on Vehicle Glass Interpretation and Milk Powder Provenancing." FIU Digital Commons, 2018. https://digitalcommons.fiu.edu/etd/3812.

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The first study focuses on the development of a laser based method for the elemental analysis of solid milk powder. Milk powder samples originating from five different countries were analyzed to determine any geographic differences. A LA-ICP-MS method was developed and compared to k0-INAA for several milk samples as well as a reference sample. Precision of 10% RSD or better and a bias of 10% was achieved for both techniques for most elements with LA-ICP-MS producing lower limits of detection (~ 1 ppm) for Sr. The comparison of LA-ICP-MS to k0-INAA showed overlap of the 95% confidence intervals
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31

Zinkutė, Vaida. "Įvairių pasterizacijos režimų ir sausųjų baltyminių medžiagų įtaka kefyro kokybei." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2005. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2005~D_20050415_092905-91687.

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The aim of this work is to research various pasteurization regimes and albuminous milk products influence on the quality of kefir. The research was made in the Food Institute of Kaunas Technology University, 8 aliquots of kefir were made and evaluated in laboratory conditions. These raw milk pasteurization regimes were applied- instantaneous pasteurization (in 87-90°C temperature), pasteurization maintaining to 30 min. (in 87-90°C temperature), pasteurization maintaining to 60 min. (in 87-90°C temperature). The raw milk of these aliquots was enriched with 1%, 2%, 3% fat-free milk powder and wi
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32

Lima, Filho Rafael Ribeiro de [UNESP]. "Fatores econômicos determinantes da importação brasileira de leite em pó proveniente da Argentina e do Uruguai entre 2000 e 2016." Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/151754.

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Submitted by RAFAEL RIBEIRO DE LIMA FILHO null (rafa_nailha@hotmail.com) on 2017-09-28T17:48:54Z No. of bitstreams: 1 Dissertação_Mestrado_Rafael Ribeiro de Lima Filho_VERSÃO FINAL_setembro_2017_def.pdf: 1915857 bytes, checksum: d34cbab3a3690cf176c7cb9f8ccc7f11 (MD5)<br>Approved for entry into archive by Monique Sasaki (sayumi_sasaki@hotmail.com) on 2017-09-29T17:20:02Z (GMT) No. of bitstreams: 1 limafilho_rr_me_jabo.pdf: 1915857 bytes, checksum: d34cbab3a3690cf176c7cb9f8ccc7f11 (MD5)<br>Made available in DSpace on 2017-09-29T17:20:02Z (GMT). No. of bitstreams: 1 limafilho_rr_me_jabo.pdf:
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Hauser, Mary. "Development and evaluation of a method to characterize the solubility of high-protein dairy powders using an ultrasonic flaw detector." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20490.

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Master of Science<br>Food Science Institute - Animal Sciences & Industry<br>Jayendra K. Amamcharla<br>High-protein dairy powders are added to a variety of products to improve nutritional, functional, and sensory properties. To have the intended properties, the powder must be soluble. The solubility is effected by processing storage, and dissolution conditions, as well as the type of powder. Various tests are used to determine solubility, but they are time-consuming and subjective. Literature has shown that ultrasound spectroscopy can characterize the solubility of high-protein dairy powders, b
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34

Tan, Songwen. "Spray Drying Engineered Milk Sugar and Protein Powders with High Porosity or Controlled-Release Properties for Food, Pharmaceutical and Energy Applications." Thesis, The University of Sydney, 2019. http://hdl.handle.net/2123/20367.

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Australia is a major dairy exporter with multiple milk and dairy products at relatively low prices locally and high annual output, making it attractive to further engineer the products for more applications rather than just simple foods. Regular milk contains milk sugar (lactose), milk proteins (casein and whey), fats, minerals and a few other ingredients. In this thesis, lactose, casein and whey proteins have been used to develop novel materials for food, pharmaceutical and energy applications based on spray-drying technology. Starting with lactose, where a porous structure has been previousl
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35

Malapit, 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.

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Class of 2017 Abstract<br>Objectives: 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 anal
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36

Santos, Simone Silveira Nery da Silva Cofani dos. "Caracterização química de leite em pó para produção de material de referência certificado." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/64/64135/tde-19052017-084639/.

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O leite é classificado quimicamente como uma dispersão mista de aspecto branco com sabor levemente adocicado. Além da elevada concentração de cálcio, contém micronutrientes, aminoácidos e ácidos graxos em proporções adequadas à nutrição humana. Segundo a FAO, até o final de 2016, a produção mundial de leite bovino atingirá 817 milhões de toneladas. No Brasil, o setor lácteo apresenta-se como uma atividade de impacto socioeconômico significativo. Para atender o anseio de uma sociedade cada vez mais preocupada com a qualidade dos produtos que consome, assim como exigências internacionais, a Rede
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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.

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Spores of thermophilic bacilli are a common concern during the manufacture of milk powder. Spores are believed to occur in high numbers in milk powder due to their ability to survive pasteurisation, attach to stainless steel surfaces, germinate, grow as biofilms and subsequently enter the product stream and thereby contaminate the final product. In this study, thirty one thermophilic bacilli isolates were obtained from a New Zealand milk powder production line and identified as either Anoxybacillus flavithermus or Geobacillus spp. using random amplified polymorphic DNA (RAPD) and species-speci
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Fricker-Feer, Claudia [Verfasser], and Erwin [Akademischer Betreuer] Märtlbauer. "Identification and further characterization of Enterobacteriaceae and Cronobacter spp. in a milk powder and infant processing plant / Claudia Fricker-Feer. Betreuer: Erwin Märtlbauer." München : Universitätsbibliothek der Ludwig-Maximilians-Universität, 2012. http://d-nb.info/1026653533/34.

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Hammes, Martim Victor. "Estudo da influência da adição de lecitina de soja na molhabilidade do leite de búfala em pó obtido por spray-drying." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2013. http://hdl.handle.net/10183/96508.

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Existe atualmente uma crescente produção de leite de búfala no Brasil e no mundo, sendo que 13% do leite mundial é produzido por esta espécie, perdendo somente para a produção do leite bovino. Esse crescimento deve-se às características peculiares do leite desta espécie em comparação ao bovino, incluindo teores mais elevados de vitamina C, minerais (como cálcio e fósforo), gordura e proteína. Uma alternativa para dar maior rentabilidade econômica ao leite consiste na transformação do produto para a forma de pó de fácil reconstituição (instantâneo) através de um processo de secagem. Como a reco
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Campos, Milene Minniti de. "Análise da escoabilidade de pós." Universidade Federal de São Carlos, 2012. https://repositorio.ufscar.br/handle/ufscar/4092.

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Made available in DSpace on 2016-06-02T19:56:46Z (GMT). No. of bitstreams: 1 4315.pdf: 4002019 bytes, checksum: a7b7282115bf939f257fd8a5748b615e (MD5) Previous issue date: 2012-03-08<br>Universidade Federal de Sao Carlos<br>There are many industries which use powders somewhere in their production process, such as: food, pharmaceuticals, ceramics, cement and fertilizer industries. The knowledge of properties associated with the flowability of these materials is important, since the characteristics of the powders can go through amendments in processing. Thus, the evaluation of indexes of flowa
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Person, Mathieu de. "Etude multi-échelle des relations matières première - procédé - produit lors de l'agglomération de poudres de lait." Thesis, Rennes, Agrocampus Ouest, 2018. http://www.theses.fr/2018NSARB312.

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Le procédé d’agglomération permet d’améliorer les propriétés de réhydratation des poudres de lait par formation de structures poreuses favorisant la pénétration de l’eau par capillarité. Une meilleure compréhension de la contribution des caractéristiques des matières premières et des paramètres du procédé aux mécanismes d'agglomération est nécessaire pour maîtriser les propriétés de réhydratation résultantes. Cette thèse CIFRE a été conduite afin de combler ce manque. Une étude statistique des données de production industrielle de l’entreprise partenaire du projet a d’abord permis de contextua
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Ong, Michael Lau Hui. "The aerosol performance and physico-chemical properties of co-milled dry powder formulations for high dose delivery." Thesis, The University of Sydney, 2016. http://hdl.handle.net/2123/16277.

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The overall aim of the thesis was to investigate the aerosol performance and physico-chemical properties of dry powder formulations produced by co-milling an Active Pharmaceutical Ingredient (API- Beclomethasone Dipropionate - BDP) with an additive (Magnesium Stearate - MGST), using the jet mill apparatus, for high dose delivery. Co-milled formulations were produced at the set concentration of 1% w/w BDP, varying concentrations of MGST (0%-7.5% w/w), adding lactose as the final bulking agent. In general, 5% w/w MGST was found to be the optimal concentration for aerosol performance in terms of
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Moura, Andrezza Kyarelle Bezerra de. "Desempenho de bezerros mestiços recebendo soro de queijo em pó associado ao leite em pó na fase de aleitamento." Universidade Federal Rural do Semi-Árido, 2013. http://bdtd.ufersa.edu.br:80/tede/handle/tede/333.

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Made available in DSpace on 2016-08-15T20:31:08Z (GMT). No. of bitstreams: 1 AndrezzaKBM_DISSERT.pdf: 2145673 bytes, checksum: 7eee5441610d3202cb0ad9f1c19338c1 (MD5) Previous issue date: 2013-08-07<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The present workaimed at evaluatingthe performance and yieldofcarcasscomponentsand no carcasscrossbred calvesreceivingcheese wheypowderassociated withpowdered milkduring sucklinguntil 60and 150 days, besides the realizationof economic analysisof substitution.A total of 40male calves, Holstein xwithoutdefined breed, distributed ina c
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Wu, Szu-Min, and 吳思旻. "The Untold Story of Powdered Milk." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/45245970263565111859.

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碩士<br>國立臺灣大學<br>新聞研究所<br>102<br>The thesis is focus on the untold story of powdered milk in Taiwan. Starting from how people use powdered milk, the study would discuss the dependency of powdered milk by analyzing the consuming context and the market background. According to TNS, Taiwanese powdered milk market value in 2012 is about 11.4 billion NTD, the overall powdered milk market expected to continue growing. Despite the government reduced the tax of the powdered milk since 2011, consumer prices rose every year. Powdered milk suppliers are stating that the price increase is because the rise
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CHIEN, JEN-CHANG, and 簡仁滄. "A Study on Pharmacy Customers’ Behavior in Purchasing Powdered Infant Formula Milk." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/q9ku9e.

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碩士<br>大仁科技大學<br>製藥科技研究所<br>105<br>Breast milk is one of the best nutrient source for babies such that breast feeding is always the first priority. Nevertheless, some mothers also have to feed their babies with powdered infant formula milk because of the insufficient of their breast milk. Consequently, the choice of powdered infant formula milk for babies has been an important issue. This cross-sectional study used a structural questionnaire as an instrument to explore the level of understanding and purchasing behavior in powdered infant formula milk, and data were collected from pharmacy custo
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Chen, Chiang-Hao, and 陳鏘濠. "A Study on Competition Strategy in Baby Powdered Milk in Changhua County– The Case Study of X Corporation." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/bwfgyk.

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碩士<br>國立彰化師範大學<br>會計學系 企業高階管理(EMBA)<br>104<br>Development of infant formula has been more than 100 years of history. At that time the development of motivation because of poor living conditions, lack of breast milk-derived or feeding problems, in order to improve the nutrition of the baby can not breastfeed or solve problems, Thus began the idea of modulation formula. In recent years, infant formula industry exposed to external environmental factors change, summarized the reasons are: the birth rate declining, in this way, competition will be greater and greater pressure. Government is activel
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Hsu, Yu-Wen, and 許郁雯. "Study on nutrition knowledge, attitudes, and practices of caregivers of one - to seven - year - old children on powdered milk for growing children." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/50975790228355830439.

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碩士<br>中山醫學大學<br>營養學系碩士班<br>101<br>Previous domestic studies have reported that parents tend to considered using nutrient-fortified powdered milk and/or multivitamin supplements to ensure complete and balanced nutrition of their children, and there may be up to half of the children regularly consuming powdered milk for growing children. The current cross-sectional study was conducted to investigate the relationships between nutrition knowledge, attitudes, and practices toward powdered milk for growing children in caregivers of children aged 1-7 years of age. The data collection was conducted fr
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Chen, Sheng-ru, and 陳聖儒. "The Influence of Country of Origin Image and Product Attributes to Purchase Intention - With the Purchase of Children's Powdered Milk as an Example." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/80905697455644258625.

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碩士<br>正修科技大學<br>經營管理研究所<br>97<br>For almost all products out in the Taiwan market, be it food, clothing, or essentials, consumers usually paid most attention to products made in Korea, China or “imports” from other Southeast Asian countries and this trend has become part of the daily lives which lead products genuinely made in Taiwan consequently becomes something rare. After the news concerning the melamine contamination of milk powders made in China broke out, consumers are more aware of their purchase decisions and each one aims to look for the right product with the right “country of origi
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Karthik, Sajith Babu. "Characterization of milk protein concentrate powders using powder rheometer and front-face fluorescence spectroscopy." Thesis, 2018. http://hdl.handle.net/2097/38852.

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Master of Science<br>Food Science Institute<br>Jayendra K. Amamcharla<br>Milk protein concentrate (MPC) powders are high-protein dairy ingredients obtained from membrane filtration processes and subsequent spray drying. MPC powders have extensive applications due to their nutritional, functional, and sensory properties. However, their flow properties, rehydration behavior, and morphological characteristics are affected by various factors such as processing, storage, particle size, and composition of the powder. Literature has shown that knowledge about the powder flowability characteristics is
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Lloyd, Michelle A. "Flavor and stability of whole milk powder." 2008. http://www.lib.ncsu.edu/theses/available/etd-09232008-032347/unrestricted/etd.pdf.

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