Table VII.
Glass transition temperature (T g) of several dry dairy ingredients. (Adapted from [48].)
| Ingredients | T g (°C) |
|---|---|
| Glucose | 36 |
| Galactose | 30 |
| Lactulose | −2 |
| Lactose | 97 |
| Skimmed milk | 92 |
| Milk | 92 |
| Hydrolysed milk | 49 |
| Casein | 144 |
| Sodium caseinate | 130 |
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