Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO₂ at two temperatures

详细信息    查看全文

• 作者：Leni Kosasih^a ; Bhesh Bhandari^a ; ^{b.bhandari@uq.edu.au" class="auth_mail" title="E-mail the corresponding author} ; Sangeeta Prakash^a ; Nidhi Bansal^a ; Claire Gaiani^a ; ^b ; ^{claire.gaiani@univ-lorraine.fr" class="auth_mail" title="E-mail the corresponding author}
• 刊名：International Dairy Journal
• 出版年：2016
• 出版时间：May 2016
• 年：2016
• 卷：56
• 期：Complete
• 页码：4-12
• 全文大小：2740 K

文摘

Effects of carbonation of whole milk concentrate on spray dried powder properties were investigated. Concentrate acidification by CO₂ addition (2000 ppm) was found to strongly modify the functional properties (solubility, dispersibility) and structural/physical properties (porosity, free fat) of the resulting powders. For concentrates treated at low temperature (where the majority of emulsified fat is in a solid state at 4 °C), colloidal calcium phosphate (CCP) release, casein dissociation and fat coalescence were observed. For warm CO₂ treated concentrates (30 °C) only CCP release was observed. The best functional properties (higher solubility and dispersibility) were found for powders produced from the warm treated concentrates, which were possibly due to the high porosity and better fat globule preservation.