Comparison of Water Vapor Sorption by Milk Powder Components

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

“…3 inset and Table 1). This is consistent with the findings of Berlin et al (1968), who studied moisture sorption characteristics of milk powder components and concluded that macromolecular materials (proteins) dominate sorption behaviour at low RH (ca. 0e20% RH).…”

“…Between 40 and 60% RH, MPC35 goes through a glass transition, as indicated by increasing amounts of water uptake in this RH range, just prior to lactose crystallisation (Berlin, Anderson, & Pallansch, 1968) at 70% RH. The glass transition is confirmed by the data in Fig.…”

Glass transition and enthalpy relaxation of amorphous lactose glass

“…Several researchers have investigated the effect of water sorption, T g , instant and time-dependent crystallization of amorphous lactose on its processing and storage stability. [15][16][17][18][19][20][21][22][23] However, very few studies have investigated the storage stability of amorphous lactose by considering the molecular mobility and enthalpy relaxation at and below the T g . It is thus very important to determine the relaxation properties of lactose as a function of temperature in order to gain a deeper understanding of molecular mobility and stability of lactose glass below T g .…”

The State of Aggregation of Casein Affects the Storage Stability of Amorphous Sucrose, Lactose, and Their Mixtures

“…This observation was consistent with previous reports. 28 The water sorption behavior of lactose systems at RVP> 44% is shown in Figure 1a. No crystallization (as loss of sorbed water) was observed at RVP 44%.…”