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Color changes of milk powder due to heat treatments and season of manufacture Article in Ciencia y tecnología alimentaria · December 2007 Source: DOAJ
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6 authors, including: Andrea Biolatto
Gabriela Grigioni
Instituto Nacional de Tecnología Agropecuaria
Centro Nacional de Investigaciones Agropecua…
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Norma Pensel
Roxana Paez
Instituto Nacional de Tecnología Agropecuaria
Instituto Nacional de Tecnología Agropecuaria
26 PUBLICATIONS 577 CITATIONS
20 PUBLICATIONS 92 CITATIONS
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Ciencia y Tecnología Alimentaria Sociedad Mexicana de Nutrición y Tecnología de Alimentos
[email protected]
ISSN (Versión impresa): 1135-8122 ISSN (Versión en línea): 1696-2443 MÉXICO
2007 G. Grigioni / A. Biolatto / M. Irurueta / A. M. Sancho / R. Páez / N. Pensel COLOR CHANGES OF MILK POWDER DUE TO HEAT TREATMENTS AND SEASON OF MANUFACTURE Ciencia y Tecnología Alimentaria, año/vol. 5, número 005 Sociedad Mexicana de Nutrición y Tecnología de Alimentos Reynosa, México pp. 335-339
Red de Revistas Científicas de América Latina y el Caribe, España y Portugal Universidad Autónoma del Estado de México http://redalyc.uaemex.mx
SOMENTA
Sociedad Mexicana de Nutrición y Tecnología de los Alimentos
Cienc. Tecnol. Aliment. 5(5) 335-339 (2007) www.somenta.org/journal ISSN 1135-8122
CIENCIA Y TECNOLOGÍA ALIMENTARIA
COLOR CHANGES OF MILK POWDER DUE TO HEAT TREATMENTS AND SEASON OF MANUFACTURE CAMBIOS EN EL COLOR DE LECHE EN POLVO DEBIDO ATRATAMIENTOS TÉRMICOS Y ESTACIÓN DE ELABORACIÓN
Grigioni, G.1,2*; Biolatto, A.1; Irurueta, M.1; Sancho, A. M.1; Páez, R.3; Pensel, N.1 1 Instituto Tecnología de Alimentos, Centro de Investigación de Agroindustria, Instituto Nacional de Tecnología Agropecuaria INTA, CC 77 (B1708WAB) Morón, Buenos Aires, Argentina. 2Consejo Nacional de Investigaciones Científicas y Técnicas CONICET, Av. Rivadavia 1917 (C1053AAY) Buenos Aires, Argentina. 3EEA Rafaela, Instituto Nacional de Tecnología Agropecuaria INTA, Ruta Nacional 34, Km 27, CC 22 (2300), Rafaela, Santa Fe, Argentina.
Recibido/Received 30-04-2007; aceptado/accepted 07-06-2007 *Autor para la correspondencia/Corresponding author. E-mail:
[email protected]
Abstract In the present work, the changes of color in whole milk powder (WMP) were evaluated in relation to the milking season and the thermal treatment applied to the milk before dry step. The WMP obtained under indirect thermal treatment conditions (IHT: 90-93 °C; 180 s) showed significant lower values of L*, reflectance measured at 450 nm and index of protein than WMP elaborated with direct thermal treatment (DHT: 105 °C; 30 s) (p
