Dry Whole Milk. I. A New Physical Form

Sinnamon, H. I.; Aceto, N.C.; Eskew, Roderick K.; Schoppet, E.F.

doi:10.3168/jds.s0022-0302(57)94593-9

Cited by 50 publications

(3 citation statements)

References 0 publications

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“…Dispersibility of the dry samples was measured by a modification of the method of Sinnamon et al (1957), sinkability by the procedure of Bullock and Winder (1960), solubility index by a method developed by the American Dry Milk Institute (1947), and bulk density by a procedure recommended by the USDA Agricultural Marketing Service (1970).…”

Section: Analytical and Physical Testsmentioning

confidence: 99%

A Beverage Base From Cheese Whey and Peanut Flour

Holsinger¹,

Sutton

Vettel

et al. 1978

Peanut Science

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Fluid sweet whey, defatted peanut flour, soybean oil, and com syrup solids were processed with conventional dairy plant equipment to form a free flowing powder reconstitutable with water to form a nutritious beverage. A formulation containing 50% sweet whey solids, 20% soybean oil, 24.6% defatted peanut flour, and 5.4% com syrup solids hada proximate composition of20.6% protein, 5% ash, 21.6% fat,3.5% moisture, 1% fiber, and 48.3% carbohydrate. The standardized protein efficiency ratio was 2.0 compared to casein at 2.5, and nitrogen digestibility was 80% compared to casein at 93%. The flavor quality was bland initially; however, decreased flavor scores coupled with increased peroxide values in the blend during storage were indicative of a serious stability problem.

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Section: Analytical and Physical Testsmentioning

confidence: 99%

A Beverage Base From Cheese Whey and Peanut Flour

Holsinger¹,

Sutton

Vettel

et al. 1978

Peanut Science

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show abstract

“…Another development, from the same Division, is the puff drying method described by Sinnamon, Aceto, Eskew & Schoppet (1957). Puff drying is defined as 'the formation of a highly expanded, sponge-like structure of dried material from a thin film of liquid concentrate under conditions of low temperature and high vacuum'.…”

Section: Puff Dryingmentioning

confidence: 99%

Some Recent Developments in the Manufacture of Milk Powders

Waite

1964

Int J of Dairy Tech

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“…Its objective is to develop an economically feasible process for preparing a beverage quality dry whole milk of rapid dispersibility and adequate shelf life. Techniques for drying whole milk foam under vacuum and in a spray dryer are being investigated as parts of the over-all program, and results from these studies have been reported (Z, [3][4][5]9).…”

mentioning

confidence: 99%