Effects of Lactose vs. Permeate Milk Powder Standardization on ...

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Value <strong>of</strong> Whey ProteinNitrogen Index• Classification <strong>of</strong> nonfat dried milk accordingto degree <strong>of</strong> heat treatment• Provides a criteria for selection <strong>of</strong> milkpowders for end-use (functionality)• Relatively simple test to assess heattreatment• Provides for means <strong>of</strong> marketing dried milkpowders
Limitations <strong>of</strong> WPNI• Reproducibility• turbidity development variable and unstable• Correlation to functionality• does not account for inherent variability <strong>of</strong><strong>of</strong> whey protein content <strong>of</strong> milk• does not account for absolute whey protein content(i.e., when have a high milk protein, a higherpercentage <strong>of</strong> that milk protein can be denatured andstill achieve low heat classification)• NPN variation not considered• values are per gram <strong>of</strong> powder so moisture and fatvariation <strong>of</strong> powder not accounted
Page 3: Effects of
Page 7 and 8: International Standards for SMPCode
Page 9 and 10: Impact of
Page 11 and 12: Protein to Lactose
Page 13: Composition of Low
Page 17 and 18: Low Heat Nonfat Dry Milk</s
Page 19: Effect of Protein
Page 22 and 23: Heat classification of</str
Page 24 and 25: Implications• When we have standa

Effects of Lactose vs. Permeate Milk Powder Standardization on ...

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