SPRAY-DRIED CHEESE WHEY-SOY FLOUR MIXTURES

被引:13
作者
GUY, EJ
VETTEL, HE
PALLANSCH, MJ
机构
[1] Dairy Products Laboratory, Eastern Utilization Research and Development Division, Washington, District Of Columbia
关键词
D O I
10.3168/jds.S0022-0302(69)86583-5
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Liquid sweet whey combined with full fat soy flour and then pasteurized, homogenized, concentrated in vacuo to 40 to 45% total solids, and conventionally spray dried yields a free-flowing powder of good nutritive value suitable for beverage purposes. Homogenization reduces the amount of settling of soy solids and produces a more milk-like suspension. Concentration in vacuo and spray drying reduces the typical be any flavor of soy flour. The product reconstitutes in water to yield a mild, cereal-flavored, sweet-tasting product which easily lends itself to artificial flavoring. The dried product has good storage life and resists oxidative change. © 1969, American Dairy Science Association. All rights reserved.
引用
收藏
页码:432 / +
页数:1
相关论文
共 10 条
[1]   FOAM SPRAY DRYING METHODS OF MAKING READILY DISPERSIBLE NONFAT DRY MILK [J].
BELL, RW ;
WEBB, BH ;
HANRAHAN, FP .
JOURNAL OF DAIRY SCIENCE, 1963, 46 (12) :1352-&
[2]   MILK AND LACTOSE INTOLERANCE IN HEALTHY ORIENTALS [J].
HUANG, SS ;
BAYLESS, TM .
SCIENCE, 1968, 160 (3823) :83-&
[3]   SOME PROPERTIES OF FREEZE DRIED MILK [J].
NICKERSON, TA ;
COULTER, ST ;
JENNESS, R .
JOURNAL OF DAIRY SCIENCE, 1952, 35 (01) :77-85
[4]  
PERYAM DR, 1957, FOOD TECHNOL-CHICAGO, V11, P32
[5]  
SASAKI R, 1953, 13 INT DAIR C, V4, P606
[6]   DRY WHOLE MILK .1. A NEW PHYSICAL FORM [J].
SINNAMON, HI ;
ACETO, NC ;
ESKEW, RK ;
SCHOPPET, EF .
JOURNAL OF DAIRY SCIENCE, 1957, 40 (09) :1036-1045
[7]  
STAUDINGER H, 1943, HOCHMOLECULAREN ORGA
[8]   FREE FAT IN FOAM-DRIED WHOLE MILK [J].
TAMSMA, A ;
EDMONDSON, LF ;
VETTEL, HE .
JOURNAL OF DAIRY SCIENCE, 1959, 42 (02) :240-250
[9]  
1965, OFFICIAL METHODS ANA, P785
[10]  
1947, 193 AM DRY MILK I B