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

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    Author
    Kelly, Philip cc
    Oldfield, D.J.
    Teehan, C.M.
    Keyword
    Whole Milk Powder
    Dairy Creamer
    Coffee stability
    thermostabilising effects
    emulsion formation
    Date
    1999-02-01
    
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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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