Pierre Schuck - Articles and news items
Issue 4 2009 • 12 December 2009 • Pierre Schuck & Romain Jeantet, INRA and Agrocampus Ouest and Eric Blanchard, Laiterie de Montaigu
The second and concluding instalment of Pierre Schuck and associates’ article on spray drying parameters of dairy products discusses the results and conclusions of their research. The most frequently used technique for dehydration of dairy and food products is spray drying. This is an effective method for preserving biological products as it does not involve severe heat treatment and it allows storage of powders at an ambient temperature.
Issue 3 2009 • 10 September 2009 • Pierre Schuck & Romain Jeantet, INRA and Agrocampus Ouest and Eric Blanchard, Laiterie de Montaigu
Pierre Shuck and associates discuss spray drying parameters of dairy products. In part one, featured in this issue of New Food, the authors discuss the rationale behind their studies and introduce a new method of spray drying. Part two will feature in our next issue of New Food and reveal the results and conclusions drawn by the authors.
Milk is extremely perishable and yet, for a number of reasons, it has to be preserved for later consumption. The removal of water prevents the growth of micro-organisms and facilitates preservation and storage of milk constituents. Spray drying is one of the most convenient techniques for producing milk powders and for stabilising milk constituents.
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