The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder

Archana Bista; Eoin G Murphy; Colm P ODonnellNorah OShea

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The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder

机译：The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder

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The aim of this study was to investigate the effect of heat treatment on the physicochemical properties of skim milk concentrate (SMC) and spray‐dried skim milk powder (SMP). The apparent viscosity of high‐heat‐treated SMC was higher than medium‐heat‐treated, low‐heat‐treated and control SMC. The results obtained in this study provide novel insights into the effect of heat treatment on the subsequent powder properties and demonstrated that high‐heat‐treated SMP had significantly higher moisture content, aw, particle size, b* value and the absence of crystallisation than the medium‐heat‐treated, low‐heat‐treated and control SMP samples. Increasing the intensity of heat treatment resulted in different reconstitution behaviours at the same TS content and wettability.

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来源
《International Journal of Dairy Technology》 |2022年第3期|690-700|共11页
作者
Archana Bista; Eoin G Murphy; Colm P ODonnellNorah OShea;
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作者单位

Teagasc Food Research Centre, Moorepark;

University College Dublin;

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原文格式 PDF
正文语种英语
中图分类食品工业;
关键词
Dairy powders; Flowability; Moisture content; Particle size; Rehydration properties;

The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder

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