Delactosed, high milk protein powder. 2. Physical and functional properties

The objective of this research was to examine some physicochemical properties of a novel delactosed, high milk protein powder. Data indicate that the solubility index of the powder was dependent on temperature of mixing. Solubility index decreased (solubility increased) as temperature increased from...

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Bibliographic Details
Published in:Journal of dairy science 1991-11, Vol.74 (11), p.3716-3723
Main Authors: Mistry, V.V. (South Dakota State University, Brookings), Hassan, H.N
Format: Article
Language:English
Subjects:
ESPUMACION
GROSSEUR DES PARTICULES
LAIT DESHYDRATE
LAIT ECREME EN POUDRE
LECHE DESCREMADA EN POLVO
LECHE EN POLVO
MICROSCOPIA
MICROSCOPIE
MOUSSAGE
PRODUCTOS LACTEOS
PRODUIT LAITIER
PROTEINAS DE LA LECHE
PROTEINE DU LAIT
SOLUBILIDAD
SOLUBILITE
TAMANO DE LA PARTICULA
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Summary:The objective of this research was to examine some physicochemical properties of a novel delactosed, high milk protein powder. Data indicate that the solubility index of the powder was dependent on temperature of mixing. Solubility index decreased (solubility increased) as temperature increased from 25 to 60 degrees C. Foaming capacity, expressed as percentage overrun, was low at pH 7 and 8 but increased at higher pH; e.g., after 10 min of whipping, overrun increased from 470 to 941% as pH increased from 7 to 10. Foaming increased with time at higher pH but not at lower pH. Particles of the high milk protein powders as examined by scanning electron microscopy were characterized by smooth surface and dents. Particles of skim milk powder prepared in the same spray dryer had a wrinkled surface. Commercial casein products had a structure similar to that of the high milk protein powders
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(91)78562-7