Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder

Autores
Negri Rodriguez, Livia Maria; Chavez Clemente, Monica Silvina; Taverna, Miguel Angel; Cuatrin, Alejandra; Rubiolo, Amelia Catalina
Año de publicación
2004
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month from a local factory from April 2000 to April 2001. Silo raw milk heat coagulation time (HCT), urea and lactose concentrations were found to contribute to milk powder HCT statistical model (R2 = 0.72). High HCT values during summer and low ones during spring were detected for both SRM and WMP samples. Heat coagulation time values of SRM were always higher than those measured in their powders, due to the effects of processing conditions on heat stability
EEA Rafaela
Fil: Negri Rodriguez, Livia Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.
Fil: Chavez Clemente, Monica Silvina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.
Fil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.
Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fuente
Food Science and Technology International 10 (6) : 415-420 (December 2004)
Materia
Leche Entera
Leche en Polvo
Tolerancia al Calor
Leche Cruda
Whole Milk
Dried Milk
Heat Tolerance
Raw Milk
Milk Powder
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/6086
Acceder
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spelling Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk PowderNegri Rodriguez, Livia MariaChavez Clemente, Monica SilvinaTaverna, Miguel AngelCuatrin, AlejandraRubiolo, Amelia CatalinaLeche EnteraLeche en PolvoTolerancia al CalorLeche CrudaWhole MilkDried MilkHeat ToleranceRaw MilkMilk PowderThe aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month from a local factory from April 2000 to April 2001. Silo raw milk heat coagulation time (HCT), urea and lactose concentrations were found to contribute to milk powder HCT statistical model (R2 = 0.72). High HCT values during summer and low ones during spring were detected for both SRM and WMP samples. Heat coagulation time values of SRM were always higher than those measured in their powders, due to the effects of processing conditions on heat stabilityEEA RafaelaFil: Negri Rodriguez, Livia Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.Fil: Chavez Clemente, Monica Silvina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.Fil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaSage Publications2019-10-10T14:22:51Z2019-10-10T14:22:51Z2004info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://journals.sagepub.com/doi/abs/10.1177/1082013204049387http://hdl.handle.net/20.500.12123/60861082-01321532-1738https://doi.org/10.1177/1082013204049387Food Science and Technology International 10 (6) : 415-420 (December 2004)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-10-16T09:29:39Zoai:localhost:20.500.12123/6086instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:39.608INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder
title Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder
spellingShingle Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder
Negri Rodriguez, Livia Maria
Leche Entera
Leche en Polvo
Tolerancia al Calor
Leche Cruda
Whole Milk
Dried Milk
Heat Tolerance
Raw Milk
Milk Powder
title_short Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder
title_full Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder
title_fullStr Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder
title_full_unstemmed Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder
title_sort Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder
dc.creator.none.fl_str_mv Negri Rodriguez, Livia Maria
Chavez Clemente, Monica Silvina
Taverna, Miguel Angel
Cuatrin, Alejandra
Rubiolo, Amelia Catalina
author Negri Rodriguez, Livia Maria
author_facet Negri Rodriguez, Livia Maria
Chavez Clemente, Monica Silvina
Taverna, Miguel Angel
Cuatrin, Alejandra
Rubiolo, Amelia Catalina
author_role author
author2 Chavez Clemente, Monica Silvina
Taverna, Miguel Angel
Cuatrin, Alejandra
Rubiolo, Amelia Catalina
author2_role author
author
author
author
dc.subject.none.fl_str_mv Leche Entera
Leche en Polvo
Tolerancia al Calor
Leche Cruda
Whole Milk
Dried Milk
Heat Tolerance
Raw Milk
Milk Powder
topic Leche Entera
Leche en Polvo
Tolerancia al Calor
Leche Cruda
Whole Milk
Dried Milk
Heat Tolerance
Raw Milk
Milk Powder
dc.description.none.fl_txt_mv The aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month from a local factory from April 2000 to April 2001. Silo raw milk heat coagulation time (HCT), urea and lactose concentrations were found to contribute to milk powder HCT statistical model (R2 = 0.72). High HCT values during summer and low ones during spring were detected for both SRM and WMP samples. Heat coagulation time values of SRM were always higher than those measured in their powders, due to the effects of processing conditions on heat stability
EEA Rafaela
Fil: Negri Rodriguez, Livia Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.
Fil: Chavez Clemente, Monica Silvina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.
Fil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.
Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela; Argentina.
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description The aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month from a local factory from April 2000 to April 2001. Silo raw milk heat coagulation time (HCT), urea and lactose concentrations were found to contribute to milk powder HCT statistical model (R2 = 0.72). High HCT values during summer and low ones during spring were detected for both SRM and WMP samples. Heat coagulation time values of SRM were always higher than those measured in their powders, due to the effects of processing conditions on heat stability
publishDate 2004
dc.date.none.fl_str_mv 2004
2019-10-10T14:22:51Z
2019-10-10T14:22:51Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://journals.sagepub.com/doi/abs/10.1177/1082013204049387
http://hdl.handle.net/20.500.12123/6086
1082-0132
1532-1738
https://doi.org/10.1177/1082013204049387
url https://journals.sagepub.com/doi/abs/10.1177/1082013204049387
http://hdl.handle.net/20.500.12123/6086
https://doi.org/10.1177/1082013204049387
identifier_str_mv 1082-0132
1532-1738
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sage Publications
publisher.none.fl_str_mv Sage Publications
dc.source.none.fl_str_mv Food Science and Technology International 10 (6) : 415-420 (December 2004)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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