Physical properties of goat milk powder with soy lecithin added before spray drying

Spray drying is a method of drying powder via microencapsulated from liquid rapidly with hot temperature in order to increase the shelf life. Hence, the objectives of the study are to investigate the effect of spray drying temperature on the nutritional composition and physical properties of dry milk powder of Saanen goat milk reared in Sandakan using maltodextrin as binder. The experiment tested the inlet air temperature variation from 140°C - 220°C with triplicates. The result was analyzed by a one-way analysis variance (ANOVA) using the Statistical Analysis System (SAS) version 9.4. The results showed that there are significant (p<0.05) effects of inlet air temperature on dry milk powder in term of its protein content, fat content, moisture content and the sinkability of the milk powder. Among all of the treatments, the most sinkable temperature was at 140°C. Overall, the control powder, T0 = 180°C, however, is still preferable as nutritional value (for both protein and fat) shown to be higher in this powder and have acceptable moisture and physical properties. The finding of this study can be modified as for further investigation to improve the quality of milk powder in term of its nutritional value and physical properties. J. Bangladesh Agril. Univ. 17(2): 206–210, June 2019

Download Full-text

The Effect of Different Type Drying Methods on Chemical Characteristics and Microbiology of Goat Milk Powder Kefir

Journal of Applied Food Technology ◽

10.17728/jaft.6699 ◽

2020 ◽

Vol 7 (1) ◽

Author(s):

Nurwantoro Nurwantoro ◽

Siti Susanti ◽

Heni Rizqiati

Keyword(s):

Water Content ◽

Spray Drying ◽

Milk Powder ◽

Goat Milk ◽

Fat Content ◽

Ash Content ◽

Chemical Characteristics ◽

Drying Method ◽

Total Acid ◽

Total Yeast

The research aims to test and compare the chemical characteristics and total Lactic Acid Bacteria or LAB of goat milk powder kefir that was produced from cabinet drying, freeze drying and spray drying. Kefir was made from goat milk since it was found as a good digestibility, no β-lactoglobulin, and high protein. Data analysis was performed with the test analysis of variance with a significance level of 5% followed by Duncan testing if significant result was detected. Analysis of total acid was conducted using titration. Analysis of proteins was conducted using Kjeldahl method. Water content analysis was performed using oven and ash content was analyzed using furnace. Analysis of fat content was conducted using Soxhlet method. Analysis of total LAB and total yeast were done using Total Plate Count (TPC). As results, drying method significantly affected (p<0.05) water content, ash content, and total LAB but there was no significant effect (p<0.05) on the total acid, protein content, fat content, and total yeast. As conclusion, the best treatment of drying method in making goat milk kefir powder was spray drying

Download Full-text

Study of the influence of soy lecithin addition on the wettability of buffalo milk powder obtained by spray drying

Powder Technology ◽

10.1016/j.powtec.2015.02.047 ◽

2015 ◽

Vol 277 ◽

pp. 237-243 ◽

Cited By ~ 21

Author(s):

Martim Victor Hammes ◽

Alexandre Hahn Englert ◽

Caciano Pelayo Zapata Noreña ◽

Nilo Sérgio Medeiros Cardozo

Keyword(s):

Spray Drying ◽

Milk Powder ◽

Buffalo Milk ◽

Soy Lecithin

Download Full-text

The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.2478/aucft-2019-0001 ◽

2019 ◽

Vol 23 (1) ◽

pp. 3-10 ◽

Cited By ~ 1

Author(s):

Qiqi Zheng ◽

Guowei Shu ◽

Jianbo Kou ◽

Xiuxiu Cui ◽

Jiangpeng Meng

Keyword(s):

Heat Treatment ◽

Survival Rate ◽

Spray Drying ◽

Lactobacillus Casei ◽

Large Scale ◽

High Efficiency ◽

Survival Rates ◽

Milk Powder ◽

Skim Milk ◽

Goat Milk

Abstract In order to improve the survival rate of probiotics and produce probiotic goat milk from fermented goat milk of Lactobacillus casei L61 by spray drying. Spray drying has been applied to large-scale industrial production of milk powder due to its high efficiency and low cost. However, high temperatures in spray drying can result in the loss of large numbers of probiotic.The purpose of this paper is to study the effects of eight thermal protectants including skim milk, sucrose, glucose, β-cyclodextrin, gelatin, maltodextrin, glycerol, trehalose on the survival rate and viable counts of L.casei L61 after heat treatment by the single factor experiment. All protective agents have a positive effect on increasing the survival rate of L.casei L61 (p<0.05). The results indicated that the survival rates of L.casei L61 were up to the maximum of 10.94%, 1.13%, 3.04%, 0.21%, 6.97%, 0.075, 4.71% and 0.29%, while the additions of skim milk, sucrose, glucose, β-cyclodextrin, gelatin, maltodextrin, glycerol, trehalose were 20mg/L, 10%, 7%, 15%, 1.5%, 3%, 8mL/L, 10%, respectively; the viable counts after heat treatment are 19.69, 0.81, 1.78, 0.455, 12.2, 0.12, 2.75, 0.435(×106CFU/mL), respectively. This paper provides technical a reference for the development of probiotic goat milk powder.

Download Full-text

Influence of processing conditions on functional and reconstitution properties of milk powder made from Osmanabadi goat milk by spray drying

Small Ruminant Research ◽

10.1016/j.smallrumres.2014.01.013 ◽

2014 ◽

Vol 119 (1-3) ◽

pp. 130-137 ◽

Cited By ~ 32

Author(s):

Ravula Sudharshan Reddy ◽

C.T. Ramachandra ◽

Sharanagouda Hiregoudar ◽

Udaykumar Nidoni ◽

Jagjiwan Ram ◽

...

Keyword(s):

Spray Drying ◽

Milk Powder ◽

Goat Milk ◽

Processing Conditions

Download Full-text

Staphylococcal Food Poisoning Associated with Spray-Dried Milk

Epidemiology and Infection ◽

10.1017/s0022172400000899 ◽

1955 ◽

Vol 53 (4) ◽

pp. 387-397 ◽

Cited By ~ 39

Author(s):

P. H. R. Anderson ◽

Doris M. Stone

Keyword(s):

Spray Drying ◽

Clinical Features ◽

Milk Powder ◽

Food Poisoning ◽

Skim Milk ◽

Skim Milk Powder ◽

Large Numbers ◽

Heat Treated ◽

Drying Chamber ◽

Spray Dried

SummaryEight explosive outbreaks of food poisoning, occurring in school canteens in England during 1953 and affecting 1190 known cases, are described. The clinical features were characteristic of the toxin type of illness. No deaths occurred.The food causing all of these outbreaks was prepared from spray-dried skim milk powder. It was not subsequently heat-treated and was usually consumed 3–4 hr. after preparation.The spray-dried milk powder proved to contain a high content of bacteria, including large numbers of Staph. aureus, of a phage pattern often associated with food poisoning. The assumption was therefore made that these outbreaks were caused by staphylococcal enterotoxin.Because the food was often consumed within 3–4 hr. of reconstitution of the milk powder—before, in fact, the staphylococci had had time to grow—it is concluded that the poisoning must have been due mainly to pre-formed toxin.Consideration is given to the opportunities for the formation of toxin in a spray-drying plant, and reasons are brought forward for believing that it is formed mainly in the balance tank where the warm milk is kept, sometimes for several hours, before passing into the final drying chamber.The processing of the milk and the precautions for preventing contamination of the finished product are discussed.

Download Full-text

Effects of the Spray Dryer Types on the Physical Properties of Spray Dried Milk Powder

Chemical engineering ◽

10.1252/kakoronbunshu1953.28.672 ◽

1964 ◽

Vol 28 (8) ◽

pp. 672-679,a1

Author(s):

Yozo Ishioka

Keyword(s):

Physical Properties ◽

Milk Powder ◽

Spray Dryer ◽

Spray Dried

Download Full-text

Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying

Acta Alimentaria ◽

10.1556/066.2021.00069 ◽

2021 ◽

Author(s):

K. Cevik ◽

H. Yalcin

Keyword(s):

Spray Drying ◽

Palm Oil ◽

Palm Olein ◽

Milk Powder ◽

Skim Milk ◽

Palm Stearin ◽

Skim Milk Powder ◽

Solid Content ◽

Coating Materials ◽

Oil Fractions

Abstract The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28–84.97%), the microencapsulation yield (14.50–31.79%), and the peroxide value (4.12–7.07 meq O2/kg oil) of the powders were affected by the coating materials (P < 0.05).

Download Full-text