Powder flow behaviour, functional characteristics and microstructure of whole milk powder produced from cow and buffalo milk mixtures

Sert, Durmuş; Mercan, Emin; Kılınç, Mehmet

doi:10.1016/j.idairyj.2022.105474

Cited by 4 publications

(2 citation statements)

References 20 publications

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“…Particle size distribution profiles of skimmed milk powders from SD and PSD were remarkably different. The highest span value, which indicates a wider distribution [ 58 ], was obtained in powders dried by SD at 70 °C (4.52), while PSD profiles became narrower with the temperature increment.…”

Section: Resultsmentioning

confidence: 99%

Pulse Spray Drying for Bovine Skimmed Milk Powder Production

Romo,

Chutani,

Fartdinov

et al. 2024

Foods

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Pulse Spray Drying (PSD) has potential as a sustainable means of skimmed milk powder (SMP) production. In this study, powders were obtained from PSD using different drying outlet temperatures (70, 80, 90 and 100 °C), and their characteristics were compared to those of traditional Spray Drying (SD). Native whey proteins were well preserved and Solubility Indexes were over 98% in all cases, despite powders obtained by PSD displaying lower solubility than the SD ones. No visual difference was observable in the powders (ΔE < 2); however, PSD powders were found to be yellower with a higher Browning Index. The drying technology did not have a significant effect on powder moisture content and bulk density. Particle size distribution and scanning electron microscopy images confirmed the presence of fine particles (<10 μm) in all samples that might have provided poor flowability and wetting behavior (overall Carr Index and Hausner ratio were 33.86 ± 3.25% and 1.52 ± 0.07, respectively). Higher amounts of agglomerated particles were found at low temperatures in the products processed with both technologies, but PSD samples showed a narrower particle size distribution and hollow particles with more wrinkles on the surface (probably due to the fast evaporation rate in PSD). Overall, PSD provided SMP with comparable physicochemical characteristics to SD and, once optimized at the industrial level, could offer significant advantages in terms of thermal efficiency without significant modification of the final product quality.

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Section: Resultsmentioning

confidence: 99%

Pulse Spray Drying for Bovine Skimmed Milk Powder Production

Romo,

Chutani,

Fartdinov

et al. 2024

Foods

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“…Commercially available milk tea is divided into liquid and solid categories. Liquid milk tea is composed of milk and tea juice, while solid milk tea refers to tea powder and milk powder used as raw materials through dry mixing or drying [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Reducing the Flocculation of Milk Tea Using Different Stabilizers to Regulate Tea Proteins

Song

Wang

Luo³

et al. 2023

Foods

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The regulation of flocs derived from polyphenol–protein formation in milk tea has not been fully explored. In this study, the flocculation of milk tea was regulated by adding 10 kinds of stabilizers with different characteristics. The stability coefficient and centrifugal precipitation rate were used as indexes. The optimal concentration ratio of the complex stabilizer was identified using the response surface methodology (RSM), being 0.04% for Arabic gum, 0.02% for β-cyclodextrin and 0.03% for Agar. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and scanning electron microscopy (SEM) were used to analyze the characteristics of different stabilizers in milk tea, and our findings were as follows: (1) The relative strength of the peaks in different stable systems was different. The absorption peaks were mainly near the wave numbers 3376 cm−1, 2928 cm−1, 1655 cm−1, 1542 cm−1, 1408 cm−1, 1047 cm−1 and 925 cm−1. (2) The milk tea system was an amorphous structure. The diffraction peak of the composite system was observed to be about 20°. The crystallinity of the milk tea in the compound group was 33.16%, which was higher than that of the blank group (9.67%). (3) The compound stabilizer reduced flocculation, and the stabilizing agents improved the surface order of milk tea. These results indicate that the combination of polysaccharide stabilizers (Arabic gum and agar) and oligosaccharide stabilizers (β-CD) in certain proportions can regulate the flocculation of milk tea and improve its stability. The potential research avenues involving polyphenol–protein complex instability systems and their applications in food development are expanded by this work.

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Physical properties and stickiness of spray-dried food powders

Wu,

Miao

2024

Spray Drying for the Food Industry

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Powder flow behaviour, functional characteristics and microstructure of whole milk powder produced from cow and buffalo milk mixtures

Cited by 4 publications

References 20 publications

Pulse Spray Drying for Bovine Skimmed Milk Powder Production

Pulse Spray Drying for Bovine Skimmed Milk Powder Production

Reducing the Flocculation of Milk Tea Using Different Stabilizers to Regulate Tea Proteins

Physical properties and stickiness of spray-dried food powders

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