COLOR CHANGES OF MILK POWDER DUE TO HEAT TREATMENTS AND SEASON OF MANUFACTURE
CAMBIOS EN EL COLOR DE LECHE EN POLVO DEBIDO A TRATAMIENTOS TÉRMICOS Y ESTACIÓN DE ELABORACIÓN

REFERENCES

• ADMI. 1971 . Buletin 916 Standards for grades of dry milk including methods of analysis. Chicago, Illinois : American Dry Milk Institute .
   Google Scholar
• Badings , H. T. and Neeter , R. 1980 . Recent advances in the study of aroma compounds of milk and dairy products. . Journal of Netherlands Milk Industry , 34 : 9 – 30 .
   Web of Science ®Google Scholar
• Burton , H. 1984 . Reviews of the progress of dairy science. The bacteriological, chemical, biochemical, and physical changes that can occur in milk at temperatures of 100–150°C. . Journal of Dairy Research , 51 : 341 – 363 .
   Web of Science ®Google Scholar
• Celestino , E. L. , Iyer , M. and Roginski , H. 1997a . The effects of refrigerated storage of raw milk on the quality of whole milk powder stored for different periods. . International Dairy Journal , 7 : 119 – 127 .
   Web of Science ®Google Scholar
• Celestino , E. L. , Iyer , M. and Roginski , H. 1997b . Reconstituted UHT-treated milk: effects of raw milk, powder quality and storage conditions of UHT milk on its physicochemical attributes and flavor. . International Dairy Journal , 7 : 129 – 140 .
   Web of Science ®Google Scholar
• Coulon , J. B. and Priolo , A. 2002 . Influence of forage feeding on the composition and organoleptic properties of meat and dairy products: bases for a «terroir» effect 513 – 524 . En Proceeding of the XIX European Grassland Federation. La Rochelle, France
   Google Scholar
• Ferrer , E. , Alegría , A. , Farré , R. , Abellán , P. and Romero , F. 1999 . Revisión: Indicadores del deterioro de la calidad proteica, y valor nutritivo de la leche. . Food Science and Technology International , 5 : 447 – 461 .
   Google Scholar
• Guirao , M. 1980 . “ Los sentidos. ” . In El sistema visual Edited by: Guirao , M. 235 – 280 . Bases de la percepción. Alambra Universidad .
   Google Scholar
• Keeney , M. and Bassette , R. 1959 . Detection of intermediate compounds in the early stage of browning reaction in the whole milk products. . Journal of Dairy Science , 42 : 945 – 961 .
   Web of Science ®Google Scholar
• Kessler , H. G. and Fink , R. 1986 . Changes in heated and stored milk with an interpretation by reaction kinetics. . Journal of Food Science , 51 : 1105 – 1108 .
   Web of Science ®Google Scholar
• Kirton , A. H. , Crane , B. , Paterson , D. J. and Clare , N. T. 1975 . Yellow fat in lambs caused by carotenoids pigmentation. . New Zealand Journal of Agricultural Research , 18 : 267 – 272 .
   Web of Science ®Google Scholar
• Knight , T. W. and Death , A. F. 1999 . Effect of total and injected vitamin A (retinal) supplements on liver vitamin A and plasma carotenoids and cholesterol concentrations in cattle. . Animal Science , 69 : 607 – 612 .
   Google Scholar
• Kwok , K. C. , MacDougall , D. B. and Niranjan , K. 1999 . Reaction kinetics of heat-induced color changes in soymilk. . Journal of Food Engineering , 40 : 15 – 20 .
   Web of Science ®Google Scholar
• Labuza , T. P. 1972 . Nutrient losses during drying and storage of dehydrated food. . CRC Critical Review in Food Technology , 3 : 217 – 240 .
   Google Scholar
• Morales , F. J. and van Boekel , M. A. J. S. 1998 . A study on advanced Maillard Reaction in heated casein/;sugar solutions: color formation. . International Dairy Journal , 8 : 907 – 915 .
   Web of Science ®Google Scholar
• Nielsen , B. R. , Stapelfeldt , H. and Skibsted , L. H. 1997a . Early prediction of the shelf-life of medium-heat whole milk powders using stepwise multiple regression and principal component analysis. . International Dairy Journal , 7 : 341 – 348 .
   Web of Science ®Google Scholar
• Nielsen , B. R. , Stapelfeldt , H. and Skibsted , L. H. 1997b . Differentiation between 15 whole milk powders in relation to oxidative stability during accelerated storage: analysis of variance and canonical variable analysis. . International Dairy Journal , 7 : 589 – 599 .
   Web of Science ®Google Scholar
• Nursten , H. E. 1986 . “ Maillard browning reactions in dried foods ” . In Concentration and Drying of Foods Edited by: MacCarthy , D. 53 – 68 . London : Elsevier Applied Science .
   Google Scholar
• Owens , S. L. , Brewer , J. L. and Rankin , S. A. 2001 . Infuence of Bacterial Cell Population and pH on the Color of Nonfat Milk. . Lebensmittel-Wissenschaft und-Technologie , 34 : 329 – 333 .
   Web of Science ®Google Scholar
• Pagliarini , E. , Vernile , M. and Peri , C. 1990 . Kinetic study on color changes in milk due to heat. . Journal of Food Science , 55 : 1766 – 1967 .
   Web of Science ®Google Scholar
• Palombo , R. , Gertler , A. and Saguy , I. 1984 . A simplified method for determination of browning in dairy powders. . Journal of Food Science , 49 : 1609 – 1613 .
   Web of Science ®Google Scholar
• Pearce , T. and Gardner , J. 1998 . Predicting organoleptic scores of sub-ppm flavour notes. Part 1. Theorical and experimental details. Part 2. Computational analysis and results. . Analyst , 123 : 2047 – 2066 .
   Web of Science ®Google Scholar
• Pellegrino , L. , Resmini , P. and Luf , W. 1995 . “ Assessment (indices) of heat treatment of milk ” . In Heat-induced changes in milk Edited by: Fox , En P. F. 409 – 453 . Brussels : International Dairy Federation .
   Google Scholar
• Priolo , A. , Lanza , M. , Barbagallo , D. , Finocchiaro , L. and Biondi , L. 2003 . Can the reflectance spectrum be used to trace grass feeding in ewe milk? . Small Rumiant Research , 48 : 103 – 107 .
   Web of Science ®Google Scholar
• Rankin , S. A. and Brewer , J. 1998 . Color of nonfat fluid milk as affected by fermentation. . Journal of Food Science , 63 : 178 – 180 .
   Web of Science ®Google Scholar
• Rhim , J. W. , Jones , V. A. and Swartzel , K. R. 1988 . Kinetics studies in the color changes of skim milk. . Lebensmittel-Wissenschaft und Technologie , 21 : 334 – 338 .
   Google Scholar
• Singh , H. and Newstead , F. 1998 . “ Aspects of proteins in milk powder manufacture ” . In Advanced Dairy Chemistry, Aspects of proteins in milk powder manufature Edited by: Fox , En P. F. 735 – 765 . London : Elsevier Applied Science .
   Google Scholar
• Sorensen , I. , Krag , J. , Pisecky , J. and Westergaard , V. 1978 . Métodos de análisis para productos lácteos en polvo. A/;S NIRO 4a Ed. Copenhagen. Denmark
   Google Scholar
• Stamp , J. A. and Labuza , T. P. 1983 . Kinetics of the Maillard reaction between aspartame and glucosa in solution at high temperature. . Journal of Food Science , 48 : 543 – 544 . 547
   Web of Science ®Google Scholar
• Weber , D. C. and Skillings , J. H. 2000 . A first Course in the Design of the Experiments: A Linear Models Approach. Boca Raton, USA : CRC Press .
   Google Scholar