The Physical Chemistry of Dehydrated Milk Products

Findlay, James Derrick (1944) The Physical Chemistry of Dehydrated Milk Products. PhD thesis, University of Glasgow.

Abstract

Experiments have been carried out to determine how the storage life of spray-dried full-cream milk powder might be extended. In powders of low moisture content the only important type of storage deterioration is fat oxidation, which leads to the development of objectionable tallowy flavours. The specific object of the present work was to devise means by which the onset of such tallowiness could be delayed as long as possible. Details of the various analytical methods are given in Part I. In Part II storage tests at 47

• Item Type: Thesis (PhD)
• Qualification Level: Doctoral
• Keywords: Physical chemistry, Food science
• Date of Award: 1944
• Depositing User: Enlighten Team
• Unique ID: glathesis:1944-79607
• Copyright: Copyright of this thesis is held by the author.
• Date Deposited: 04 Mar 2020 16:39
• Last Modified: 04 Mar 2020 16:39
• URI: https://theses.gla.ac.uk/id/eprint/79607