Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk

Abstract

Nonfat dry milk is a valuable food and ingredient because it contains proteins, fat, carbohydrates, minerals, and vitamins. When manufactured, this product is classified into high heat (HH) or low heat (LH) depending on the pre-heat treatment used in pasteurization. Radio frequency dielectric heating, if used alone or as part of a dry heat technology, may induce component interactions in milk powders, which could alter or improve functionality. To pursue this objective, LH was subjected to radio frequency dielectric heating to 80, 85, and 90°C with a subsequent hold period of 60 or 90 min in an oven, set at the designated temperature, 80, 85, or 90°C, assessed for functionality in liquid and gel systems, cooled, and subsequently compared with LH and HH. The functionality assessment included heat stability and foaming, emulsion, and gelling properties. For foaming, LH presented a statistically lower overrun and foam stability compared with all dry-heated LH. The LH dry-heated at ≥85°C exhibited significantly greater foaming capacity than did the LH. Emulsification properties were not significantly different as a function of dry heating compared with LH. As gels, water-holding capacity was greater and syneresis was significantly less for all gels made with the dry-heated LH at <85°C. Gel firmness and cohesiveness were not affected by dry heating. The heat coagulation time at native pH was significantly greater for LH that were dry-heated for 90 min compared with LH. At adjusted pH (6.4 to 7.2), the heat stability was improved if the LH was dry-heated. The dry-heated LH had significantly less foaming properties, but greater emulsion activity compared with the HH. Overall, the dry heat treatment conditions of this study did not result in acid-induced gels with equivalent properties as gels made with HH. Syneresis was similar for all gels except for those made from the dry-heated LH to 90°C and held for 60 min, as this gel had significantly more syneresis than did the gels made from HH. However, the heat stability of dryheated LH at native, 6.8, 7.0, and 7.2 pH was greater compared with the heat stability of HH. The application of a dry heat treatment enhanced the functional properties of LH, opening the opportunity to develop food products that can use this modified nonfat dry milk such as ice cream, bakery, and meat products.