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A comparison of recombination and reconstruction processes for the preparation of dairy products

Authors: F.G. Kieseker, P.T. Clarke and B. Aitken


The use of reconstitution as an acceptable alternative to recombination for the preparation of liquid milk, sweetened condensed and evaporated milk has been investigated. Adjustment of manufacturing procedures during the preparation of full-cream powders in association with changes in product processing resulted in the preparation of reconstituted products with acceptable physical characteristics. The initial flavour and shelf life of reconstituted products was limited by the stability of full-cream powders during storage. Changes in some physical properties of powders and products during storage are also reported.

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