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

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 re...

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Bibliographic Details
Published in:International journal of dairy technology 2022-08, Vol.75 (3), p.690-700
Main Authors: Bista, Archana, Murphy, Eoin G, O'Donnell, Colm P, O'Shea, Norah
Format: Article
Language:English
Subjects:
Crystallization
Dairy powders
Flowability
Heat treatment
Heat treatments
Milk
Moisture content
Moisture effects
Particle size
Physicochemical properties
Powder
Rehydration properties
Skim milk
Water content
Wettability
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Summary: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. Effect of heat treatment on the apparent viscosity of skim milk concentrate and the physicochemical properties of spray dried skim milk powder.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12876