Manufacture and Properties of Dairy Powders

Kelly, Alan L.; Fox, Patrick F.

doi:10.1007/978-1-4939-2800-2_1

Cited by 13 publications

(12 citation statements)

References 139 publications

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“…During spray drying, the concentrate is sprayed through an orifice with high pressure and exposed to a flow of hot air. Water is rapidly removed and solid particles are formed (Kelly & Fox, 2016). Reconstituted milk powder should ideally reflect the organoleptic, nutritional and colloidal properties of fresh milk.…”

Section: Introductionmentioning

confidence: 99%

Formation and structure of insoluble particles in reconstituted model infant formula powders

Toikkanen

Outinen

Malafronte

et al. 2018

International Dairy Journal

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a b s t r a c tPhase separation of insoluble particles, so called "white flecks", is a physical defect in reconstituted milk obtained from spray-dried, fat-containing dairy powders. Compared with bulk powder particles, white flecks have quite different chemical and morphological characteristics. They consist mainly of proteins and fat, forming a dense network. Here, two concurrent formation mechanisms are suggested based on the structures revealed by confocal microscopy imaging. Fused spherical particles with free fat on the surface were the most abundant and likely formed during the manufacturing process. Sharp-edged particles containing shapes typical of lactose crystals formed during storage. Fat globule stability was thus determined to be critical in preventing white fleck formation. Stability was increased with (a) the presence of lecithin in the oil phase; (b) systems with high protein-to-fat ratio and (c) storage in dry conditions since humidity leads to lactose crystallisation and disruption of the fat globules in powders.

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Section: Introductionmentioning

confidence: 99%

Formation and structure of insoluble particles in reconstituted model infant formula powders

Toikkanen

Outinen

Malafronte

et al. 2018

International Dairy Journal

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“…Dairy‐based ingredients, such as powders, are used in a great variety of food products due to their functional, nutritional, and sensory properties (Kelly and Fox ). Milk protein powders are complex systems that contain caseins, whey proteins, lactose, fat, and minerals in different proportions depending on the applied concentration process (Petit and others ).…”

Section: Introductionmentioning

confidence: 99%

Casein‐Based Powders: Characteristics and Rehydration Properties

Silva

Ahrné

Ipsen

et al. 2017

Comp Rev Food Sci Food Safe

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Casein-based powders are gaining industrial interest due to their nutritional and functional properties, but they are also known to have poor rehydration abilities. The fundamental physical and chemical mechanisms involved in the rehydration of these powders are essential for determining the critical steps in the manufacturing processes and for developing casein powders with improved rehydration properties. A number of analytical methods have been developed to measure the rehydration ability of powders, but criteria for the selection of methods for casein-based powders have not been provided. This review article provides an overview of the characteristics and methods for the production of casein-based powders, methodologies to measure their rehydration properties, and it summarizes the current state of understanding regarding rehydration. Advancements have been made in the field; however, a fundamental understanding enabling improvement of the rehydration properties of these powders is still lacking.

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“…Following pasteurisation the skim milk may be stored (4 o C) for a period of time before delivery of the liquid skim milk to the evaporator where it is again heat treated prior to concentration to specific total solids content. The predefined total solids target for the evaporator is usually chosen based on historical knowledge of the specific dairy process concentrate characteristics and end use application (Kelly & Fox, 2016). Often the predefined total solid content targeted by dairy processors does not reflect the levels achievable within…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Section: Accepted Manuscriptmentioning

confidence: 99%

“…Installation of an inline viscometer can ensure the evaporator is operating efficiently and that the product has been concentrated to the maximum achievable dry matter content, prior to spray drying (Kelly & Fox, 2016). Typically a high pressure positive displacement pumps, are used to feed dairy concentrates to the atomiser of the spray dryer, whereby the concentrate is sprayed into the drying chamber and a powder is produced (Kelly & Fox, 2016). Installing an inline viscometer in the high pressure line leading to the atomizer is the optimal location, as it is the last point before the concentrate is delivered to the atomizer and offers the best representation of the properties of the concentrate at the point of atomisation (Figure 1 -L2).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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The application of process analytical technologies (PAT) to the dairy industry for real time product characterization - process viscometry

O’Shea

O’Callaghan

Tobin

2019

Innovative Food Science & Emerging Technologies

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The ideal PAT tool is an inline instrument that can monitor and measure process parameters simultaneously in real time while operating in a highly automated environment. Instruments must be of sanitary design, operate robustly within the full process cycle (production and cleaning). Inline determination of the rheological properties of moving fluids (i.e. dairy concentrates) is one of the process parameters where PAT tools can be add real value in terms of optimising process control. Measurement of process viscosity is crucial in the monitoring and control of a variety of concentration processes in the dairy industry. Continuous monitoring of the rheological behaviour of the fluid can allow for optimisation of the process e.g. pumping (avoid pump blockage and failure), evaporation (limit fouling and maximise water removal) and spray drying (avoidance of nozzle fouling). This review concentrates on the state of the art developments being made in the area of process viscometry.

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Manufacture and Properties of Dairy Powders

Cited by 13 publications

References 139 publications

Formation and structure of insoluble particles in reconstituted model infant formula powders

Formation and structure of insoluble particles in reconstituted model infant formula powders

Casein‐Based Powders: Characteristics and Rehydration Properties

The application of process analytical technologies (PAT) to the dairy industry for real time product characterization - process viscometry

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