Chemistry of Milk – Role of Constituents in Evaporation and Drying

Deeth, Hilton C.; Hartanto, J.

doi:10.1002/9781444322729.ch1

Cited by 23 publications

(31 citation statements)

References 72 publications

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“…Therefore, SMP and BMP had a greater wettability (lower θ values) compared to the other powders because the surface of their particles is made mainly of soluble components such as lactose and minerals, and no preferential location of fat was found on the surface of these powders (Figure ). Compared to the WMP, the BMP had better wettability as explained by the high levels of phospholipids in the BMP, as the milk fat globule membrane is released into the butter serum when cream is churned (Deeth and Hartanto ), which confers good surface active properties. In contrary, the WMP presents high levels of triglycerides, which are highly hydrophobic and with poor surface active properties, hindering the wettability of this powder.…”

Section: Resultsmentioning

confidence: 99%

Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure

Silva

O’Mahony

2016

Int J of Dairy Tech

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This work aimed to provide a comprehensive characterisation of several physicochemical properties of different milk protein powders frequently used as ingredients in dairy-based food formulations, in particular flowability and wettability. The flow and wetting properties were influenced mainly by the powder composition, less than by other physicochemical properties, such as particle size and microstructure. Powders with high fat content had poor flow and wetting properties. The wetting properties were also influenced by the protein content (mainly by the casein content) of the powders and were poor for powders having poor release of ionic calcium. ony J A (2014c) Heat stability of reconstituted milk protein concentrate powders. A (2015a) Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions. International Dairy Journal 50 45-49. Crowley S V, Desautel B, Gazi I, Kelly A L, Huppertz T and O'Mahony J A (2015b) Rehydration characteristics of milk protein concentrate powders. Journal of Food Engineering 149 105-113.

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Section: Resultsmentioning

confidence: 99%

Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure

Silva

O’Mahony

2016

Int J of Dairy Tech

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“…The filtration process also partially removes lactose and mineral salts from the milk. Due to the significant differences in the composition of non-protein constituents of MPC and SMP, reconstituted MPC (RMPC) can provide more protein per total solids as compared to reconstituted SMP (RSMP) (Deeth and Hartanto, 2009). However, RMPC contains altered mineral environment as compared to RSMP due to ultrafilteration and diafiltration process used to concentrate milk proteins during MPC manufacturing process.…”

Section: A N U S C R I P Tmentioning

confidence: 99%

Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)

Singh

Prakash

2019

Journal of Food Engineering

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“…Dehydration is one of the most used techniques for storing food due to reduced water activity that prevents the proliferation of microorganisms (FOX & MCSWEENEY, 1998;RANKELL et al, 2001;DEETH & HARTANTO, 2009). Moreover, by reducing food weight and volume, there is a cost reduction in the fi nal product transportation and storage (CARIĆ et al, 2009;OLIVEIRA et al, 2009).…”

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confidence: 99%

Development and evaluation of freeze-dried milk powder with low-lactose content

2018

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This work aims to develop a freeze-dried milk powder with low lactose content and evaluate the percentage composition, microbiological analysis, and the soy lecithin and temperature effect on the solubility, dispersibility, and wettability of the fi nal product. According to the results, treatments with and without hydrolysis showed signifi cant differences in moisture (3.96% and 2.63%), ash (8.92% and 10.0%), lactose (1.57% and 61.46%), and glucose (33.79% and 0.81%) contents. In both treatments, no microbiological contaminant was observed. For high values of solubility, the most appropriate combination was lecithin 0.6% at 80 ºC, for dispersibility was lecithin 0.6% at 94 ºC, and for wettability was lecithin 0.65% at 90 ºC. Based on the results, freeze-dried milk powder with low lactose content can represent a new technologically and nutritionally viable product. This can be an alternative production process representing potential for marketing as a fi nal product or used as base for the food preparation containing milk with low lactose content.

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Chemistry of Milk – Role of Constituents in Evaporation and Drying

Cited by 23 publications

References 72 publications

Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure

Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure

Comparison of ultra high temperature (UHT) stability of high protein milk dispersions prepared from milk protein concentrate (MPC) and conventional low heat skimmed milk powder (SMP)

Development and evaluation of freeze-dried milk powder with low-lactose content

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