Effect of heat treatment, evaporation and spray drying during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate

Lin, Yingchen; Kelly, Alan L.; O’Mahony, James A.; Guinee, Timothy P.

doi:10.1016/j.idairyj.2017.10.007

Cited by 34 publications

(12 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar type-B HCT-pH profiles have previously been observed in low-heat (72°C × 15 s) skim milk concentrates heated at 120°C (Lin et al, 2018). Skim milk powder samples reconstituted at low concentration (9.4% TS) showed trends of steadily increasing HCT with increasing pH, followed by a slight decline at ~pH 7.0, whereas HCT decreased significantly at higher pH values in samples reconstituted at higher TS concentrations (Lin et al, 2018). In the present study, standardization of reconstituted WMP samples at 1.5% total protein content resulted in a TS content of approximately 5%.…”

supporting

confidence: 82%

Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets

Magan

Tobin

O’Callaghan

et al. 2019

Journal of Dairy Science

Self Cite

View full text Add to dashboard Cite

This study examined the effect of dietary factors on compositional and functional properties of whole milk powder (WMP) produced from bovine milk. Raw milk samples were obtained from 3 groups of 18 Holstein Friesian spring-calving cows randomly assigned to diets based on perennial ryegrass (GRS), perennial ryegrass/white clover sward (CLV), and total mixed ration (TMR). Raw milks obtained in late lactation were subsequently standardized for fat, heat-treated (90°C for 30 s), evaporated, and homogenized before spray drying. The WMP produced from each diet were analyzed to determine differences in color, particle size distribution, heat coagulation time, yogurt gelation, texture profile, and protein profile due to each diet. Significant differences in heat coagulation time were observed between the CLV and TMR samples, whereas color values were significantly different between GRS and TMR samples. No significant differences in gross composition, protein profile, or whey protein nitrogen index were found between the 3 WMP samples. Average D 90 values (the particle size at which 90% of the particles were smaller than the specified size) for fat globules were significantly lower in the TMR sample compared with the GRS and CLV samples. Yogurts produced from GRS-and CLV-derived WMP had significantly higher elastic moduli (G′) than those produced from TMR-derived WMP. Similarly, texture profile analysis revealed significantly higher firmness values in yogurt samples derived from CLV compared with TMR samples. Our data characterize the effect of these diets on the composition and functional properties of fat-standardized WMP, suggesting better yogurt functionality and thermal stability in WMP derived from pasture-based bovine diets.

show abstract

supporting

confidence: 82%

Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets

Magan

Tobin

O’Callaghan

et al. 2019

Journal of Dairy Science

Self Cite

View full text Add to dashboard Cite

show abstract

“…Heat coagulation time determines the stability of milk to high temperature treatment, as applied for example during the preparation of milk-based beverages (e.g., UHT milk, infant milk formula, and nutritional drinks), condensed milk and recombined milks (Sharma, Jana, & Chavan, 2012). Commercially, beverages are frequently prepared from skim milk concentrates which have a lower pH than native milk which increases the susceptibility to heat-induced aggregation and destabilisation (Lin et al, 2018). Reducing DHA in EL had no effect on the heat stability characteristics of milk at 140 °C (HCT min , HCT max and HCT npH ) in EL, ML or LL.…”

Section: Heat Coagulation Timementioning

confidence: 99%

Effect of reducing daily herbage allowance during early lactation on composition and processing characteristics of milk from spring-calved herds

Gulati

Galvin

Kennedy

et al. 2019

International Dairy Journal

Self Cite

View full text Add to dashboard Cite

The study investigated the effects of reducing daily herbage allowance (DHA) from 15.0 to 11.8 kg dry matter per cow (> 3.5 cm post grazing sward height) to a spring-calved herd during early lactation on the composition, rennet coagulability and heat stability characteristics of milk during early lactation (EL, 29-70 days in milk, DIM), mid lactation (ML, 78-183 DIM), and late lactation (LL,. Samples of milk were taken at approximate 10 d intervals during EL and at 1-3 week intervals during ML and LL. Reducing DHA led to reductions in milk yield, milk solids yield, and concentrations of protein (~0.22%, w/w) and casein (0.13%, w/w) during EL. Otherwise, it had little effect on milk composition or on the selected processing characteristics in ML, LL or overall lactation. Stage of lactation resulted in comparatively large changes in most compositional parameters, rennet gelation and heat stability.

show abstract

“…Also, upon air outlet temperature increase, the ash content decreased from 10.74% to 8.90% (w/w) on dry basis for dromedary milk powders and from 6.63% to 6.41% (w/w) on dry basis for cow's milk powders. This reduction of ash content could result from calcium phosphate precipitation during the manufacture of skim milk powder (Lin et al, 2018). Fat contents ranged between 12% and 16% (w/w) on dry basis for skim dromedary and cow's milk powders, respectively.…”

Section: Proximate Composition Of Dromedary and Cow's Skim Milks And Milk Powdersmentioning

confidence: 99%

Impact of spray‐drying conditions on flow properties of skim dromedary and cow's milk powders using the FT4 powder rheometer

Felfoul

Burgain

Perroud

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Two sets of spray-drying conditions were applied on skim dromedary and cow's milks to determine the effect of air outlet temperature (75 and 85°C) and milk type on proximate composition, particle-size distribution, and flow properties of spray-dried powders.The particle-size distribution was more influenced by the chemical composition than the spray-drying conditions. The air outlet temperature impacted on dromedary milk powder flowability, as the basic flowability energy was significantly increased from 620 to 1,018 mJ when the outlet air temperature was increased from 75 to 85°C, respectively. Specific energy, associated with the flow performance of a powder in a low-stress environment, was significantly higher for dromedary milk powder at the higher air outlet temperature. However, spray-drying conditions had no significant effect on specific energy values of cow's milk powder. Dromedary milk powders had better flow behavior than cow's milk powders. Shear tests confirmed that powders spray-dried at 75°C had better flowability than powders spray-dried at 85°C. Novelty impact statementPowdering is particularly interesting for dromedary milk industrialization, as a way to overcome problems related to production seasonality and commercialization in low production regions. Using a lower air outlet temperature (75°C) led to better flowability and lower compressibility. Shear tests showed that cow's milk powders were more cohesive than dromedary milk powders.

show abstract

Effect of heat treatment, evaporation and spray drying during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate

Cited by 34 publications

References 26 publications

Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets

Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets

Effect of reducing daily herbage allowance during early lactation on composition and processing characteristics of milk from spring-calved herds

Impact of spray‐drying conditions on flow properties of skim dromedary and cow's milk powders using the FT4 powder rheometer

Contact Info

Product

Resources

About