![]() This index is used as a measure of the cumulative heat effects during processing of nonfat dry/skimmed milk powder. * Higher temperatures and/or extended holding times contribute directly to whey protein denaturation. Prepared mixes, ice cream, confectionery, meat productsĬumulative heat treatment of 88✬ for 30 minutesīakery, meat products, ice cream, prepared mixes Physical and Chemical Characteristics Typical Microbiological Analysis:įluid milk fortification, cottage cheese, cultured skim milk, starter culture, chocolate dairy drinks, ice creamĬumulative heat treatment of 70 -78✬ for 20 minutes
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