HOMOGENIZATION AND CRYSTALLIZATION TO IMPROVE TECHNOLOGICAL PROPERTIES OF WHOLE MILK POWDER FOR APPLICATIONS IN FOOD INDUSTRY

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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Bibliographic Details
Main Authors:	Valéria M. Santos, Júlia d’A. Francisquini, Tatiana S. Lima, Natalia C. Mesa, Luiz Fernando C. de Oliveira, Rodrigo Stephani, Antônio F. de Carvalho, Ítalo T. Perrone
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Química 2025-02-01
Series:	Química Nova
Subjects:	milk powder high pressure homogenization free fat crystallization of lactose
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422025000400308&lng=en&tlng=en
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