An exploration of the caking of lactose in whey and skim milk powders

Yuanita D. Listiohadi, Jim Hourigan, Robert W. Sleigh, Robert J. Steele

    Research output: Contribution to journalArticle

    29 Citations (Scopus)

    Abstract

    In the earlier studies ([Listiohadi] 2004 and Listiohadi et al. 2005), thermal gravimetric analysis integrated with single differential thermal analysis (TGA/SDTA) was used to observe the crystallisation of amorphous lactose and determine its content in a lactose bulk powder.
    Original languageEnglish
    JournalAustralian Journal of Dairy Technology
    Publication statusPublished - 2005

    Keywords

    • food preservation
    • milk
    • moisture content

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