期刊
INTERNATIONAL DAIRY JOURNAL
卷 29, 期 1, 页码 53-59出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2012.10.004
关键词
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The effect of protein content (6.68-11.88 g protein 100 g(-1) powder) on the microstructure and physical stability of dry infant formula was investigated at relative humidities (RH) of 0 and 54.4%. Time-dependent lactose crystallisation of powders occurred at lower water contents as protein level decreased. Surface composition of powders stored at 0% RH were significantly (P<0.05) different to their bulk composition, with fat extensively covering the surface of powder particles. Increasing RH to 54.4% increased surface lactose levels due to lactose crystallisation. Reducing protein level increased levels of free fat in powders stored at 0% RH for 14 days. Glass transition temperatures of powders decreased only at the lowest protein level studied (6.68 g 100 g(-1)). Reducing the protein content of infant formulae resulted in altered powder particle surface composition, free fat levels and time-dependent lactose crystallisation properties. (C) 2012 Elsevier Ltd. All rights reserved.
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