Some quality characteristics of spray dried skim milk powders produced by two different atomizers

Yetismeyen A., Deveci O.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.55, no.4, pp.210-212, 2000 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 55 Issue: 4
  • Publication Date: 2000
  • Journal Name: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.210-212
  • Keywords: skim milk (quality)
  • Ankara University Affiliated: No

Abstract

In this study, after fat separation, raw material was condensed to 42.3% total solids with a vacuum evaporator. Afterwards, it was dried by using 2 different atomizers (rotary and nozzle) and stored for up to 6 months. Organoleptic, physical and chemical analyses were carried out immediately and in the 3(rd) and 6(th) month of storage and they were examined for possible changes.