Stability of milk concentrates in hot coffee
2006
Zbikowska, A. (Chair of Food Biotechnology, University of Warmia and Mazury in Olsztyn) | Zbikowski, Z. (University of Warmia and Mazury, Olsztyn (Poland). Inst. of Dairy Science Development)
The aim of the present study was to determine the effects of temperature, the strength of coffee infusions and the addition of saccharose and CaSO4 on the degree of reconstitution of selected milk concentrates. The following coffee additives were used: dried milk concentrates (instant whole milk powder, skim agglomerated milk powder and coffee whitener "Cremilka"), evaporated UHT milk, 12 percent UHT coffee cream and 1.5 percent UHT milk. It was found that the stability and degree of reconstitution of milk concentrates were related primarily to temperature and the strength of coffee infusions (the lower the temperature and the strength of coffee infusions, the higher the degree of reconstitution), followed by water hardness (the addition of 0.001 mol/L CaSO4 caused an increase in the amount of residues) and the addition of saccharose
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