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- W2023089905 abstract "Abstract Resumen 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<0.05). An opposite behavior showed the component b* and hidroximetilfurfural. WMP produced in summer revealed the lowest levels of L* in contrast with WMP from autumn and winter (p<0.05). In general, The WMP elaborated in spring and summer showed higher levels of b* for both thermal treatments. En el presente trabajo se evaluaron los cambios de color en leche entera en polvo (LEP) debido a la estación de elaboración y al tratamiento térmico aplicado a la leche cruda antes del secado. La LEP elaborada aplicando tratamiento térmico indirecto (TTI: 90–93°C; 180 s) mostró menoresvalores de L* y reflectancia medida a 450 nm que los valores de LEP elaborada con tratamiento térmico directo (TTD: 105°C; 30 s) (p<0,05). Un comportamiento opuesto mostró la componente b*. Además, la LEP producida bajo TTI evidenció valores de índice de proteína de suero significativamente menores y valores de hidroximetilfurfural significativamente mayores comparados a los valores encontrados para las leches en polvo elaboradas bajo TTD. Las leches en polvo elaboradas en verano presentaron niveles más bajos de L* en contraste con las elaboradas en otoño e invierno (p<0,05). En el caso de las leches producidas en primavera y verano, en general se observaron niveles más altos de b* para ambos tratamientos térmicos. Palabras clave: Leche en polvo, tratamiento térmico, color" @default.
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- W2023089905 date "2007-12-01" @default.
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- W2023089905 title "COLOR CHANGES OF MILK POWDER DUE TO HEAT TREATMENTS AND SEASON OF MANUFACTURE CAMBIOS EN EL COLOR DE LECHE EN POLVO DEBIDO A TRATAMIENTOS TÉRMICOS Y ESTACIÓN DE ELABORACIÓN" @default.
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- W2023089905 doi "https://doi.org/10.1080/11358120709487709" @default.
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