MEMBER HOTLINE    03 8742 6600

twitterfacebookinstagramlinkedin

When you join the DIAA, you become part of the post-farmgate dairy industry's widest information network.

MEMBER HOTLINE: 03 8742 6600

Join DIAA

0 item(s) - $0.00

Acidified skim milk powders

Authors: P.T. Clarke and M.A. Augustin

Abstract:

The acidification of milk is an integral step in the manufacture of many processed dairy products such as yogurts, acidified dairy desserts and sour creams. As pH is reduced, the milk develops viscosity. Acidification under quiescent conditions yields a set gel. A range of textures in milk products may be obtained depending on the nature of the acidifying agent, the final pH and the milk ingredients used. Generally, the acidifying agent is added to the milk during the manufacture of the dairy product. However, there are opportunities to provide food manufacturers with acidified powders. An example of this is yogurt powders, where cultured milk is dried. We have examined the use of a chemical acidulant, glucono-δ-lactone (GDL), for production of acidified skim milk powders and investigated their functional properties.

$15.00 (inc. GST)