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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/6086
Ver los metadatos del registro completo
id |
INTADig_d7fb9596f2a5e3c6ec73f4730644b1e6 |
---|---|
oai_identifier_str |
oai:localhost:20.500.12123/6086 |
network_acronym_str |
INTADig |
repository_id_str |
l |
network_name_str |
INTA Digital (INTA) |
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/restrictedAccess2025-09-29T13:44:47Zoai: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:l2025-09-29 13:44:47.804INTA 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 |
_version_ |
1844619138543124480 |
score |
12.559606 |