Coverart for item
The Resource The use of Rhamnolipid to instantise whole milk powder : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Ashleigh Mullaly

The use of Rhamnolipid to instantise whole milk powder : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Ashleigh Mullaly

Label
The use of Rhamnolipid to instantise whole milk powder : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Title
The use of Rhamnolipid to instantise whole milk powder
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Statement of responsibility
Ashleigh Mullaly
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
Instant whole milk powder (WMP) is commercially manufactured with the incorporation of soy lecithin in order to create a hydrophilic surface and allow reconstitution in cold water. However, there are various restrictions surrounding the use of lecithin, including limited genetically modified free soy and allergen issues. Despite this, there is a lack of studies investigating the use of more current surfactant to use in replacement of soy lecithin for instant WMP. The main objective of the study was to determine the feasibility of an alternative surfactant, rhamnolipid, to instantise WMP. The term instant relates to the four phases involved in the dissolution of a powder into a liquid; wettability, sinkability, dispersibility, and solubility. These properties can be measured to allow for the classification of an instant powder and specifically to this study, permit the comparison of different surfactants used to instantise WMP. All four properties are largely governed by the presence of surface fat and the particle size of the powder. Rhamnolipid is a biosurfactant that has similar hydrophilicity to soy lecithin and therfore may offer similar instant properties to lecithin and offer an alternative solution. Rhamnolipid also has antimicrobial properties which would prevent the microbial growth that can occur in milk powder and as a result may improve the shelf life of the product --Summary
Cataloging source
PU
http://library.link/vocab/creatorName
Mullaly, Ashleigh
Degree
B. Food Tech. (Hons)
Dissertation year
2012
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Dried milk
  • Rhamnolipid
  • Solubility
  • Oxidation
Label
The use of Rhamnolipid to instantise whole milk powder : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Ashleigh Mullaly
Instantiates
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Whole milk powder ; Instantised whole milk powder ; Surfactants ; Characterisation of instantised whole milk powders ; Oxidation of milk powder ; Microbiology of milk powder ; Conclusion -- Instantisation of whole milk powder with Rhamnolipid. Aim and objectives ; Materials ; Methodology ; Results and discussion ; Conclusions and recommendations
Dimensions
30 cm
Extent
94 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour);
Label
The use of Rhamnolipid to instantise whole milk powder : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Ashleigh Mullaly
Production
Note
At head of cover title: Massey University Institute of Food, Nutrition and Human Health final year project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Literature review. Whole milk powder ; Instantised whole milk powder ; Surfactants ; Characterisation of instantised whole milk powders ; Oxidation of milk powder ; Microbiology of milk powder ; Conclusion -- Instantisation of whole milk powder with Rhamnolipid. Aim and objectives ; Materials ; Methodology ; Results and discussion ; Conclusions and recommendations
Dimensions
30 cm
Extent
94 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour);

Library Locations

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      -36.733330 174.700641
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