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

Kelly, Philip
; 
Oldfield, D.J.
; 
Teehan, C.M.
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Keywords
Whole Milk Powder, Dairy Creamer, Coffee stability, thermostabilising effects, emulsion formation
Date
1999-02-01
Collections
Food Programme End of Project Reports
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eopr-4341.pdf
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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.
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