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Concentrated and Dried Milk Products

  • Scott Rankin
Chapter

1The common characteristic of various types of concentrated milk products is the reduced water content. Generally, the water is removed as vapor under reduced pressure (a partial vacuum) at relatively low product temperatures (in the approximate range of 43–80 °C [110–176 °F]). The products in this category vary with respect to (1) the degree of concentration; (2) percentage of milkfat; (3) whether preserved or perishable; (4) the method of preservation (if preserved); and (5) the milk fraction(s) utilized. Some forms of concentrated milk products are intended for beverage consumption, while others are primarily used as ingredients in the formulation of various food products. A thorough treatment of the chemical changes manifest in such dairy products as a result of high heat treatments, and long-term storage is available (Fox, 1995).

Currently, a growing volume of milk-derived ingredients is produced for beverage use. With pasteurized milk products of high quality readily available at...

Keywords

Nonfat Milk Whey Protein Concentrate Flavor Characteristic Condensed Milk International Dairy Federation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Scott Rankin
    • 1
  1. 1.University of Wisconsin-MadisonDepartment of Food ScienceWI 53706

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