JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 55 No. 10 1388-1395
© 1972 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Hustad, G. O.
Right arrow Articles by Richardson, T.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Hustad, G. O.
Right arrow Articles by Richardson, T.

Rigid Polyurethane Foams Extended with Partially Delactosed Whey Powder

G. O. Hustad and T. Richardson

Department of Food Science, University of Winsconsin-Madison, Madison 53706

ABSTRACT

Partially dalactosed whey powder was incorporated as an extender in rigid polyurethane foam formulations. Amounts of delactosed whey powder from 0 to 60.0% partially replaced six types of polyether polyols (OH No. 410 to 768). Polymethylene polyphenylisocyanate was the polyisocyanate and water was the blowing agent. Physical properties of the resultant products indicated acceptable textured, usable foams with good density control and dimensional stability for all whey powder additions. Increasing delactosed powder decreased compressive strength and increased open cells. Cost and property requirements would determine the amount of delactosed powder to add to foam systems.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1972 by the American Dairy Science Association ®.