Juliano P, Muhunthan B, Barbosa-Cánovas GV (2006) Flow and shear descriptors of preconsolidated food powders. Ilari JL, Mekkaoui L (2005) Physical properties of constitutive size classes of spray-dried skim milk powder and their mixtures. Ilari JL (2002) Flow properties of industrial dairy powders. Iezzi R, Locci F, Ghiglietti R, Belingheri C, Francolino S, Mucchetti G (2012) Parmigiano Reggiano and Grana Padano cheese curd grains size and distribution by image analysis. IDF Standard 129A (1988) Dried milk and dried milk product. Hogan SA, Famelart NM, O’Callaghan DJ, Schuck P (2010) A novel technique for determining glass–rubber transition in dairy powders.
Guerin E, Tchoreloff P, Leclerc B, Tanguy D, Deleuil M, Couarraze G (1999) Rheological characterization of pharmaceutical powders using tap testing, shear cell and mercury porosimeter. Gaiani C, Boyanova P, Hussain R, Murrieta Pazos I, Karam MC, Burgain J, Scher J (2011) Morphological descriptors and colour as a tool to better understand rehydration properties of dairy powders. J Food Eng 64:435–444įitzpatrick JF, Arry KB, Elaney CD, Eogh KK (2005) Assessment of the flowability of spray-dried milk. LWT-Food Sci Technol 42:1744–1750įitzpatrick J, Iqbal T, Delaney C, Twomey T, Keogh M (2004) Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents. Int Dairy J 149:105–113ĭamin MR, Alcântara MR, Nunes AP, Oliveira MN (2009) Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. Tetra Pack Publisher, LundĬrowley SV, Desautel B, Gazi I, Kelly AL, Huppertz T, O’Mahony JA (2015) Rehydration characteristics of milk protein concentrate powders. Trav Chim Aliment Hyg 70:203–227īylund G (1995) Dairy processing handbook. J Food Eng 124:191–196īosset JO, Martin B, Blanc B (1979) La mesure de la couleur du lait et des produits laitiers par photométrie de réflexion (méthode tristimulus). Powder Technol 163:145–151Īugustin MA, Puvanenthiran A, Clarke PT, Sanguansri P (2014) Energy use for alternative full-cream milk powder manufacturing processes. In conclusion a detailed knowledge of functional properties of milk powders may allow the dairy to tailor the products to the user and help the food processor to perform a targeted choice according to the intended use.Īl Mahdi R, Nasirpour A, Banon S, Scher J, Desobry S (2006) Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage. Colour analysis underlined the relevant contribution of fat content and particle size, resulted in higher lightness ( L*) for skim milk powder than whole milk powder, which, on the other hand, showed higher yellowness ( b*) and lower greenness (− a*). The insolubility index of the spray-dried skim and whole milk powders, measured as weight of the sediment (from 0.5 to 34.8 mg), allowed a good discrimination of the samples. Flowability, measured by Hausner ratio and Carr’s index indicators, ranged from passable to poor when evaluated according to pharmaceutical criteria. The loose density of skim milk powders was significantly higher than whole milk powders (541.36 vs 449.75 kg/m 3). For all the samples the size distribution was quite narrow, with a span value less than 2.
Particle sizes of the spray-dried skim milk powders, measured as volume and surface mean diameter were significantly lower than that of the whole milk powders, while the roller dried sample showed the largest particle size. In general, except for the values of water activity, the physical properties of skim and whole milk powders are very different. These physical properties are crucial both for the management of milk powder during the final steps of the drying process, and for their use as food ingredients. The lack of updated knowledge about the physical properties of milk powders aimed us to evaluate selected physical properties (water activity, particle size, density, flowability, solubility and colour) of eleven skim and whole milk powders produced in Europe.
0 kommentar(er)
