PHYSICO-CHEMICAL PROPERTIES OF POWDERS MADE ROFM MIXTURES OF LACTOSE HYDROLYZED MILK SKIM MILK AND SOYABEANS BY HEAT DESICCATION
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Date
1982
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Publisher
AAU, Anand
Abstract
The present study was undertaken to develop two types of powders from mixtures of lactose hydrolysed milk, skim milk and soyabeans by the indigenous method of open pan heat desiccation and to study the physicochemical properties of these powders. The soya-lactose hydrolysed milk (soya-LHM) powder and soya-lactose hydrolysed skim milk (soya-LHS) powder were made from lactose hydrolysed milk and lactose hydrolysed skim milk, respectively, after adjusting their ratios to 1:2 (total solids basis) with soya pests. The chemical composition of milk, skim milk and soyapests was determined before these basis materials were admired.
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Keywords
DAIRY CHEMISTRY, A STUDY