| Author | Bhandari, Bhesh Raj |
| Call Number | AIT Thesis no. AE-87-28 |
| Subject(s) | Milk, Dried
|
| Note | A thesis submitted in partial fulfillment of the requirements for the
degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | The quality of five commonly known brands of instant whole milk powders
presently marketed in Thailand were examined and compared in terms of
their physical characteristics and stability during storage at elevated
temperature.
The properties of milk powders in terms of wettability, rate of
solubilization and the viscosity of reconstituted milk revealed differences among the brands . The sensory evaluation of reconstituted milk also
showed slight differences.
Powder showing good wettability property had superior solubilization
rate and viscosity of reconstituted milk. In general, the powders which
yielded lower viscosity . of reconstituted milk scored higher in appearance . The wettability of the product corresponded with particle density .
No influence of particle size on reconstitution property could be identified.
The reconstituted milk showed non-Newtonian behaviour with increasing
concentration of total solids.
The firmness of yoghurt made from reconstituted milk depended upon the
specific brands and total so lids concentration . The differences in curd
viscosity among different brand could not be established. The flow
behaviour of stirred yoghurt was non-Newtonian and thixotropic.
The bulk density of the powders had a linear relationship with logarithm of applied stress at normal stress. The compaction behaviour of
milk powders under vibration could be described by Sone's model. Various
instant milk powders exhibited only slight differences in their compaction behaviour due to uniaxial compression or vibration. |
| Year | 1987 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Jindal, Vinod Kumar |
| Examination Committee(s) | Athapol Noomhorm ;Illangantileke, Sarath G. |
| Scholarship Donor(s) | Government of Switzerland |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1987 |