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Stability of milk concentrates in hot coffee

100%

Zbikowska A., Zbikowski Z.

Polish Journal of Food and Nutrition Sciences

2006

tom 15/56

nr Spec.Issue 1

The aim of the present study was to determine the effects of temperature, the strength of coffee infusions and the addition of saccharose and CaSO4 on the degree of reconstitution of selected milk concentrates. The following coffee additives were used: dried milk concentrates (instant whole milk powder, skim agglomerated milk powder and coffee whitener “Cremilka”), evaporated UHT milk, 12% UHT coffee cream and 1.5% UHT milk. It was found that the stability and degree of reconstitution of milk concentrates were related primarily to temperature and the strength of coffee infusions (the lower the temperature and the strength of coffee infusions, the higher the degree of reconstitution), followed by water hardness (the addition of 0.001 mol/L CaSO4 caused an increase in the amount of residues) and the addition of saccharose.

Quality of o-w emulsions stabilised with dried milk concentrates

100%

Panfil-Kuncewicz H., Ziemba M., Szpendowski J., Juskiewicz M.

Polish Journal of Natural Sciences

2002

tom 11

Studies on technological possibilities in utilization of anhydrous milk fat for production of recombined butter- like products

51%

Staniewski B., Kisza J., Hadal A., Juskiewicz M.

Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

1994

nr 26

3-13

Wplyw wzbogacania mak koncentratami mlecznymi na wartosc odzywcza bialka i wybrane wskazniki rozwoju szczurow

43%

Kozikowski W.

Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

1993

tom 24,Suppl.D

Ograniczanie wyników

2 Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

1 Polish Journal of Food and Nutrition Sciences

1 Polish Journal of Natural Sciences

2 Juskiewicz M.

1 Hadal A.

1 Kisza J.

1 Kozikowski W.

1 Panfil-Kuncewicz H.

1 Staniewski B.

1 Szpendowski J.

1 Zbikowska A.

1 Zbikowski Z.

1 Ziemba M.

1 2006

1 2002

1 1994

1 1993

Wyniki wyszukiwania

Stability of milk concentrates in hot coffee

Quality of o-w emulsions stabilised with dried milk concentrates

Studies on technological possibilities in utilization of anhydrous milk fat for production of recombined butter- like products

Wplyw wzbogacania mak koncentratami mlecznymi na wartosc odzywcza bialka i wybrane wskazniki rozwoju szczurow