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

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

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 journal › Article

31 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 language	English
Journal	Australian Journal of Dairy Technology
Publication status	Published - 2005

Keywords

food preservation
milk
moisture content

Cite this

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title = "An exploration of the caking of lactose in whey and skim milk powders",

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.",

keywords = "food preservation, milk, moisture content",

author = "Listiohadi, \{Yuanita D.\} and Jim Hourigan and Sleigh, \{Robert W.\} and Steele, \{Robert J.\}",

year = "2005",

language = "English",

journal = "Australian Journal of Dairy Technology",

issn = "0004-9433",

publisher = "Dairy Industry Association of Australia",

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TY - JOUR

T1 - An exploration of the caking of lactose in whey and skim milk powders

AU - Listiohadi, Yuanita D.

AU - Hourigan, Jim

AU - Sleigh, Robert W.

AU - Steele, Robert J.

PY - 2005

Y1 - 2005

N2 - 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.

AB - 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.

KW - food preservation

KW - milk

KW - moisture content

UR - http://handle.uws.edu.au:8081/1959.7/33980

M3 - Article

SN - 0004-9433

JO - Australian Journal of Dairy Technology

JF - Australian Journal of Dairy Technology

ER -

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

Abstract

Keywords

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