Technology development for whole milk (high fat) powder productuion.
2006
Farshadfar, Sholehe | Ghaderi, Mohammad Reza | Javadian, Sharam | Masuodi, Masuod | Niakousari, Meherdad
There are some differences in production of whole milk powder from skim milk powder. Process parameter such as heat treatment, evaporation, homogenization before drying, type of drying system and agglomerization can affect powder characteristics. The heat treatment before evaporation is one of the most important aspect in whole milk processing. For all milk powders heat treatments are generally carried out at temperatures higher than those required for pasteurization. The aim is destroy all pathogenic and most of the other microorganisms and enzymes especially lipase, which could cause liblysis during storage, and to active the SH groups from amino acid systein. They roles as an antioxidant and prevent fat oxidation during processing and storage. In spray drying processing, rotary and nozzle atomization is used for whole milk drying but some changes in drying system and process parameter should be considered. For example, agglomeration of whole milk powder improves its dispersibility but not its wettability. This is caused by the content of free fat in the powder which even if in minute quantities. On the other had surface-active agents such as lecithin can improve wettability, making the powder sole instantaneously in cold water. Key Word(s): Whole milk powder, Heat treatment, Antioxidant, Free fat, Spray drying.
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