Milk powders for recombiners. An ingredient suppliers perspective
1999
Munns, R.J. (Bonlac Foods Ltd, Keysborough, Victoria (Australia))
The specifications provided by individual recombining companies to suppliers of milk powders for recombining purposes have noticeable differences in physical, chemical, and microbiological parameters. Titratable acidity and insolubility index are traditional inclusions, while heat stability often has not been updated to new improved methods of testing. Undenatured whey protein nitrogen index is a central inclusion but its limitation as a measure of heat treatment and resulting milk powder functionality is not always recognised. Microbiological specifications should be addressed from a practical milk powder production and recombined product application basis. There are clear advantages in recombiners' and ingredient suppliers working in close cooperation at a technical level to give definition to the recombiner's requirements in product quality and functionality on the one hand, and the capacity of the ingredient supplier to meet those requirements on the other.
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