[Composition and properties of the powder obtained from ultrafiltrated skim-milk]
1990
Zbikowski, Z. | Ziajka, S. | Zbikowksa, A. | Chojnowski, W. | Batura, K. (Akademia Rolnicza, Olsztyn (Poland). Instytut Technologii Mleczarskiej)
The investigations were carried out on milk concentrated by four different ways: quadruple concentration by ultrafiltration; twofold concentration by ultrafiltration and twofold concentration by evaporation; quadruple concentration by ultrafiltration followed by acidifying to 6.0 pH by addition of lactic acid; quadruple concentration by evaporation. The concentrates were dryed in Niro-Atomizer tower at temperature on inlet 180 +,- 5 degrees C and on outlet 87 +,- 2 degrees C. The following characters of milk powder were estimated: content of water, ash, lactose, proteins calcium, sodium and potassium (by a flame photometry method); wetability; solubility and quantity of burned particles
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