The Australian Journal of Dairy Technology
... is fat oxidation which leads to the development of objectionable flavours and odours and a resultant loss in the quality of the powder. ... Present address: Kraft Foods Ltd, Port Melbourne, Box 1673N, GPO Melbourne 3001, Australia. Summary The antioxidant activity of a heated casein-glucose mixture (HCG) in full-cream milk powder (FCMP) was studied. ... A sample of moist casein was then forced through a sieve of 0.6 mm mesh and the weight of casein necessary to make 100 mLanbsp;...
| Title | : | The Australian Journal of Dairy Technology |
| Author | : | |
| Publisher | : | - 1995 |
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