Spray drying of dairy products: a review
2006
Schuck, Pierre | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST
milk is extremly perishable and yet, for a number of reasons, it has to be preserved for later consumption. The removal of water prevents the grothw of micro-organisms and facilitates preservation and storage of milk constituents. Spray drying is one of the most convenient techniques for producing milk powders and for stabilising milk constituents
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书目信息
出版者
HAL CCSD
其它主题
Dairy product; Review; [sdv]life sciences [q-bio]
语言
英语
ISSN
01453983
类型
Journal Article; Journal Part; Journal Article; Journal Part
来源
ISSN: 1461-4642, New Food, https://hal.science/hal-01453983, New Food, 2006, 1, pp.14-20
2024-04-22
2025-10-24
Dublin Core
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