Coffee-Stability of Agglomerated Whole Milk Powder and other Dairy Creamer Emulsions

Kelly, Philip; Oldfield, D.J.; Teehan, C.M.

Publication

Coffee-Stability of Agglomerated Whole Milk Powder and other Dairy Creamer Emulsions

Kelly, Philip; Oldfield, D.J.; Teehan, C.M.

Keywords

Whole Milk Powder, Dairy Creamer, Coffee stability, thermostabilising effects, emulsion formation

Date

1999-02-01

Collections

Food Programme End of Project Reports

Show all metadata

URI

http://hdl.handle.net/11019/1316

Citation

Kelly, P.M., Oldfield, D.J., Teehan, C.M., Coffee-Stability of Agglomerated Whole Milk Powder and other Dairy Creamer Emulsions, End of Project Reports, Teagasc, 1999.

Abstract

The objectives of this project were: (a) to investigate the circumstances that cause milk powders and creamers to fail when added to coffee based beverages; (b) to evaluate the role of processing variables in relation to their thermostabilising effects on milk during drying of coffee whiteners; and (c) to determine the role of emulsion formation on the stability of imitation creamers.

Coffee-Stability of Agglomerated Whole Milk Powder and other Dairy Creamer Emulsions

Citations

Keywords

Date

Collections

Research Projects

Organizational Units

Journal Issue

URI

Citation

Abstract

Funder

Grant Number

Embedded videos