Glass transition temperature of regular and lactose hydrolyzed milk powders

The glass transition temperatures (Tg) of lactose hydrolyzed milk powder (HMP) was determined and compared to that of regular milk powders (MP). Some physical and chemical changes (loss of flowing ability, browning development) were also evaluated during storage of the different milk powders. Sugars...

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Detalles Bibliográficos
Autor principal: Schebor, Carolina C.
Publicado: 2003
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v36_n5_p547_Fernandez
http://hdl.handle.net/20.500.12110/paper_00236438_v36_n5_p547_Fernandez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v36_n5_p547_Fernandez
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spelling paper:paper_00236438_v36_n5_p547_Fernandez2023-06-08T14:51:41Z Glass transition temperature of regular and lactose hydrolyzed milk powders Schebor, Carolina C. The glass transition temperatures (Tg) of lactose hydrolyzed milk powder (HMP) was determined and compared to that of regular milk powders (MP). Some physical and chemical changes (loss of flowing ability, browning development) were also evaluated during storage of the different milk powders. Sugars of HMP (glucose, galactose, lactose) influenced, but did not define, the Tg values of the product, on the contrary lactose governed the observed Tg values of MP samples. Changes in the flowing characteristics of milk powder and color development, stored at different water activity values, were much more evident in HMP than in regular milk powder. Results suggested that the Tg value is not the unique parameter governing the flowability and color development in stored milk powders. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2003 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v36_n5_p547_Fernandez http://hdl.handle.net/20.500.12110/paper_00236438_v36_n5_p547_Fernandez
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description The glass transition temperatures (Tg) of lactose hydrolyzed milk powder (HMP) was determined and compared to that of regular milk powders (MP). Some physical and chemical changes (loss of flowing ability, browning development) were also evaluated during storage of the different milk powders. Sugars of HMP (glucose, galactose, lactose) influenced, but did not define, the Tg values of the product, on the contrary lactose governed the observed Tg values of MP samples. Changes in the flowing characteristics of milk powder and color development, stored at different water activity values, were much more evident in HMP than in regular milk powder. Results suggested that the Tg value is not the unique parameter governing the flowability and color development in stored milk powders. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.
author Schebor, Carolina C.
spellingShingle Schebor, Carolina C.
Glass transition temperature of regular and lactose hydrolyzed milk powders
author_facet Schebor, Carolina C.
author_sort Schebor, Carolina C.
title Glass transition temperature of regular and lactose hydrolyzed milk powders
title_short Glass transition temperature of regular and lactose hydrolyzed milk powders
title_full Glass transition temperature of regular and lactose hydrolyzed milk powders
title_fullStr Glass transition temperature of regular and lactose hydrolyzed milk powders
title_full_unstemmed Glass transition temperature of regular and lactose hydrolyzed milk powders
title_sort glass transition temperature of regular and lactose hydrolyzed milk powders
publishDate 2003
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v36_n5_p547_Fernandez
http://hdl.handle.net/20.500.12110/paper_00236438_v36_n5_p547_Fernandez
work_keys_str_mv AT scheborcarolinac glasstransitiontemperatureofregularandlactosehydrolyzedmilkpowders
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