IJSRP, Volume 4, Issue 11, November 2014 Edition [ISSN 2250-3153]
Ghazwan Mahdy, Tajul A. Yang
Milk powders are considered as food ingredients and its intervention in the manufacture of many foods and all this exposed to high temperatures when it cooked. Many of changes accrue in physical and chemical properties of milk. In this study the changes in physical properties color, viscosity, density, PH and lipid stability peroxide oxidation value (POV) and total free fatty acids (TFFA) was measured to reconstituted (WMP) whole milk powder in relation thermal treatment using superheated steam with different temperature and period time.