Microstructure of Concentrated and Dried Milk Products

Tamime, A. Y.; Robinson, R.K.; Michél, Milton Domingos

doi:10.1002/9780470995921.ch5

Cited by 15 publications

(24 citation statements)

References 27 publications

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“…The total solids, fat and protein contents ranged between 20% and 25%, 8.7% and 10.5% and 6.3% and 8.3%, respectively. These levels of total solids of different types of 'Labneh' were similar to data previously reported (Tamime, 1978;Tamime & Robinson, 1988). The total solids content of 'Labneh' made from UF retentate and UF of yogurt ranged between 20% and 22%.…”

Section: Resultssupporting

confidence: 91%

The production of ‘Labneh’ by ultrafiltration: a new technology

Tamime

Davies

Chehade

et al. 1989

Int J of Dairy Tech

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Section: Resultssupporting

confidence: 91%

The production of ‘Labneh’ by ultrafiltration: a new technology

Tamime

Davies

Chehade

et al. 1989

Int J of Dairy Tech

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“…Particle microstructure is determined by the characteristics of the powder drying process. As demonstrated in previous work (Tamime et al 2007), the smooth surface appearance of powder particles was attributed to the compaction and shrinkage of the proteins (the casein micelles in particular) during air drying. Therefore, it would be assumed that both the SD-and EP-MPC particles would have smooth surface appearances.…”

Section: Physical Characterization Of Powderssupporting

confidence: 66%

Physical and rehydration properties of milk protein concentrates: comparison of spray-dried and extrusion-porosified powders

Bouvier¹,

Collado²,

Gardiner

et al. 2013

Dairy Sci. & Technol.

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International audienceMilk protein concentrates (MPCs) must be completely dispersed and dissolved in water to fully present their functional properties. However, MPC powders exhibit low solubility and dispersibility and require long rehydration times. In addition, the powders have limited shelf life as their solubility decreases during storage. It is proposed that improvements in the instant powder drying process will improve the rehydration behaviour of MPC powders. In this paper, the physical and rehydration properties of extrusion-porosified MPC powders were examined and compared with those of conventional spray-dried MPCs. This work clearly confirmed that spray-dried MPC powders showed a low dispersibility index (38%), and after 5 h of rehydration, no sub-micron casein micelles were observed in the dispersed phase. In contrast, extrusion-porosified MPC powders exhibited a very high dispersibility index (96%), and the dispersed phase contained only sub-micron particles after 2 h of rehydration. The results suggest that the improved dispersibility is attributed to the dissociation of casein micelles caused by the extrusion porosification treatment prior to drying. Changes in the microstructure of extrusion-porosified MPC powder particles are proposed to support the significant improvement of the rehydration behaviour

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“…cheese whey powder (WP), whey protein concentrates (WPC), whey protein isolates (WPI), caseinates and lactose) are products made from milk or whey where practically all the water is removed, i.e. to <4 g per 100 g À1 of water (Tamime, Robinson, & Michel, 2007). These dried products have a very long shelf-life, they can be stored at ambient temperature and can be readily exported to countries that have a shortfall in milk production.…”

Section: Introductionmentioning

confidence: 99%

“…Whey proteins refer to a group of individual proteins or fractions that separate out from casein during cheese-making. These fractions are usually purified to different concentrations depending on the end composition desired and vary in their content of protein, lactose, carbohydrates, immunoglobulins, minerals and fat (Tamime et al, 2007). Demineralised whey powder is produced from whey by selective removal of most of the minerals.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, skimmed milk powder represents a significant source of protein (35%) and carbohydrate (lactose, 50%) and can be used as a food ingredient, for reconstitution and as an animal feed. As a food ingredient, it performs three main functions: (i) contributes to a desirable dairy flavour, (ii) affects food texture, and (iii) enhances the development of desirable colour and flavour compounds (Ranken, Kill, & Baker, 1997;Tamime et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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