Kelly, PhilipOldfield, D.J.Teehan, C.M.2017-08-092017-08-091999-02-01Kelly, 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, 1999.1901138542http://hdl.handle.net/11019/1316End of Project ReportThe 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.enWhole Milk PowderDairy CreamerCoffee stabilitythermostabilising effectsemulsion formationTechnical Report4341