Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristics of Particles Structure of Delactosed Nonfat Dry Milk

탈유당 탈지분유의 입자구조 특성에 관한 연구

  • 송재철 (울산대학교 식품영양학과) ;
  • 박현정 (메사츄세츠 공과대학 생물학과) ;
  • 신완철 (울산대학교 식품영양학과)
  • Published : 1995.04.01
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Abstract

In comparison with calcium caseinate, delactosed nonfat dry milk has a greater particle size but also a higher bulk density, reflecting the differences in their composition and physical structure. Particles of delactosed nonfat dry milk were bigger than those of nonfat dry milk as a result of swelling and aggregation. The particle size was shown not to be correlated with the bulk density. The differences in particle characteristics between delactosed nonfat dry milk and nonfat dry milk were caused by the removal of lactose producing highly porous particles. The particles of delactosed nonfat dry milk were observed to be much more irregular, rough, hollow, fragile, and swelling as a result of solvent treatment.

Keywords

References

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