Effect of Instantizing on Amino Acid Content of Nonfat Dry Milk
Open Access
- 1 February 1974
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 57 (2) , 258-260
- https://doi.org/10.3168/jds.s0022-0302(74)84868-x
Abstract
Commercial production of instantized skim milk powders by rehydration, ag- glomeration, and redrying of spray dried powder or by direct conversion of a skim milk concentrate to instant powder in a single step resulted in no marked loss of amino acids. One instant powder in which moisture content exceeded U.S. grade standard lost small amounts of lysine, methionine, and eystine during instantizing.Keywords
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