HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE TECHNOLOGICAL PROPERTIES OF WHOLE MILK POWDER FOR APPLICATIONS IN FOOD INDUSTRY
The aim of this study was to evaluate the influence of different pressures of homogenization on whole milk powder with crystallized lactose on free fat content and particle size. Three homogenization pressure levels were applied. The powder produced at homogenization pressure of 75/5 MPa presented a...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Química
2025-02-01
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| Series: | Química Nova |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422025000400308&lng=en&tlng=en |
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