scholarly journals Influence of k-casein genotype on heat stability and cheese making properties of milk powder

Mljekarstvo ◽  
2021 ◽  
pp. 269-280
Author(s):  
Alexandr Gennadyevich Kruchinin ◽  
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Milk Powder ◽  
Heat Stability ◽  
Model Systems ◽  
Drying Method ◽  
Cheese Making ◽  
Rennet Coagulation ◽  
Ph Range ◽  
Physical And Chemical

In this study the effect of k-casein gene polymorphism on the technological characteristics of milk powder obtained by spray (AA1:BB1) and freeze drying (AA2:BB2) was investigated. Standardized and generally accepted methods were used in the field of physical and chemical control of dairy products, as well as methods for assessing the heat stability and cheese making properties of milk. The most heat-resistant were the samples with a predominance of milk obtained from cows with the AA CSN3 genotype, in the pH range from 6.4 to 7.0 (36-91 minutes for AA1:BB1 and 37-101 minutes for AA2:BB2). In systems with a fraction of 25 % to 100 % of milk from cows with the AA CSN3 genotype obtained by freeze drying, higher (by 3-10 %) stabilization qualities of protein were revealed when heated in the pH range from 6.4 to 7.0 compared to spray drying. The analysis of the results regarding the cheese making properties showed that with an increase in the proportion of milk from cows with the BB CSN3 genotype from 0 % to 100 % in model systems, the rennet coagulation time decreases for all samples, regardless of the drying method. It was also found that when using freeze drying, coagulum of all samples were assigned to the highest class of milk quality in terms of cheese making properties, while during spray drying only the samples consisting of min. 75 % or completely of milk obtained from cows with genotype BB CSN3 corresponded to this category.

634. The determination of the coagulating power of commercial rennet extracts using an automatic tester

1956 ◽  
Vol 23 (2) ◽  
pp. 269-276 ◽  
Author(s):  
F. C. Storrs
Keyword(s):  
Experimental Error ◽  
Freeze Drying ◽  
Milk Powder ◽  
Automatic Apparatus ◽  
Instrument Error ◽  
Single Observation ◽  
Rennet Coagulation ◽  
Freeze Dried ◽  
Two Samples

1. A method for preparing rennet reference standards by freeze-drying is described.2. A substrate has also been developed using ordinary spray dried separated milk powder which will give reproducible results under specified conditions. These include:(i) A constant temperature (37° C.) for the duration of the test.(ii) The exclusion of added calcium ions until actual testing begins.(iii) The equilibration of the milk at 37° C. for 2 hr. before use.3. The construction and use of an automatic apparatus for recording rennet coagulation time is also described.4. The instrument error of a single observation is about 1·0%.5. With liquid rennet extracts, the total experimental error, based on one sample of three replicates, is 2% or less: with two samples, it is 1% or less.6. With freeze-dried rennet preparations, the experimental error with two ampoules, sampled thrice with three replicates per sample, was ±2·.0%. With three ampoules it was ±1% or less.

scholarly journals Effects of Storage Conditions on Degradation of Chlorophyll and Emulsifying Capacity of Thylakoid Powders Produced by Different Drying Methods

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 669
Author(s):  
Karolina Östbring ◽  
Ingegerd Sjöholm ◽  
Marilyn Rayner ◽  
Charlotte Erlanson-Albertsson
Keyword(s):  
Relative Humidity ◽  
Spray Drying ◽  
Freeze Drying ◽  
Functional Foods ◽  
Storage Conditions ◽  
Drying Methods ◽  
Drying Method ◽  
Equivalent Effect ◽  
Emulsifying Capacity

Thylakoid membranes isolated from spinach have previously been shown to inhibit lipase/co-lipase and prolong satiety in vivo. There is a need to develop thylakoid products that not only have the desired characteristics and functionality after processing, but also are stable and provide equivalent effect on appetite over the promised shelf life. The aim of the present study was therefore to evaluate how the thylakoid powders’ characteristics and functionality were affected by moisture during storage. Thylakoids produced by drum-drying, spray-drying, and freeze-drying were incubated in controlled atmosphere with different relative humidity (10 RH%, 32 RH%, 48 RH% and 61 RH%) for 8 months. The water content in all powders was increased during storage. The water absorption was moisture-dependent, and the powders were considered hygroscopic. Relative humidity showed a definite influence on the rate of chlorophyll degradation and loss of green color in thylakoid powders after storage which correlated with impaired emulsifying capacity. Spray-dried powder had the overall highest chlorophyll content and emulsifying capacity at all RH-levels investigated. Spray drying was therefore considered the most suitable drying method yielding a powder with best-maintained functionality after storage. The results can be applied towards quality control of high-quality functional foods with appetite suppressing abilities.

Characterization of Hazelnut Milk Powders: A Comparison of Spray-Drying and Freeze-Drying

2018 ◽  
Vol 14 (11-12) ◽  
Author(s):  
Ertan Ermis ◽  
Kübra Özkan Güner ◽  
Mustafa Tahsin Yilmaz
Keyword(s):  
Spray Drying ◽  
Freeze Drying ◽  
Milk Powder ◽  
Angle Of Repose ◽  
Drying Process ◽  
Residual Moisture ◽  
Hausner Ratio ◽  
Powder Samples ◽  
Supporting Material

Abstract Production of hazelnut milk powder (HMP) was investigated using maltodextrin (MD) as supporting material. Spray-drying and freeze-drying techniques were used to obtain the powder material. MD was added at concentrations of 5%, 10% and 15% (w/w) prior to drying. The powder properties were evaluated by determining flowing properties (Hausner ratio and angle of repose), thermal behaviour using DSC, molecular properties using FTIR, solubility and zeta potential. Hausner Ratio for both spray dried (SDHMP) and freze-dried (FDHMP) samples varied from 1.30 to 1.64 corresponding to very poor flow. The FDHM powder samples exhibited slightly lower Hausner Ratio values than SDHM powders. FTIR spectras showed that both SDHM and FDHM exhibited similar absorbance characteristics with slight differences. Lower endothermic transition temperatures were recorded from FDHMP when compared to SDHMP. The solubility in water for both powder samples ranged from 20 to 65 % depending on the drying method and MD content. Based on the residual moisture content, water activity, solubility and flowability, spray drying process was found to produce better quality powders compared to freeze drying process.

Denaturation, aggregation and heat stability of milk protein during the manufacture of skim milk powder

1991 ◽  
Vol 58 (3) ◽  
pp. 269-283 ◽  
Author(s):  
Harjinder Singh ◽  
Lawrence K. Creamer
Keyword(s):  
Spray Drying ◽  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Casein Micelle ◽  
Commercial Plant ◽  
Preheat Treatment ◽  
Solids Content ◽  
Time Required

SummaryThe effect of preheat treatment, evaporation and drying in a commercial plant on the denaturation of βlactoglobulin and α-lactalbumin, their incorporation into the casein micelle and the heat stability characteristics of the milks and powders were determined. Preheat treatments between 110 °C for 2 min and 120 °C for 3 min denatured between 80 and 91% of β-lactoglobulin and between 33 and 45% of α-lactalbumin. Evaporation increased the extent of denaturation but spray drying did not increase it further. The incorporation of α-lactalbumin and βlactoglobulin into the micelles was markedly less than the amount that denatured and was not a constant ratio to it. Heat coagulation times at 140 °C of milks, concentrates and powders diluted to the original milk concentration were measured as a function of pH. In general, the greater the collective heat treatment, the shorter the time required to achieve coagulation. Spray drying shifted the peak positions in the pH-heat coagulation time profiles. In contrast, heat coagulation times (measured at 120 °C) of concentrates and powders diluted to 20% total solids content increased with the severity of the preheat treatment. Surprisingly, spray drying markedly increased the heat coagulation times of the diluted concentrates.

Physico-chemical characteristics of casein micelles in dilute aqueous media

1979 ◽  
Vol 46 (2) ◽  
pp. 357-363 ◽  
Author(s):  
Patrick F. Fox ◽  
Bridget M. Nash
Keyword(s):  
Aqueous Media ◽  
Heat Stability ◽  
Coagulation Time ◽  
Casein Micelles ◽  
Second Stage ◽  
Rennet Coagulation ◽  
Physico Chemical ◽  
Micelle Size ◽  
Low Levels ◽  
Ph Range

SUMMARYThe heat stability and rennet coagulation time (second stage) of milk were reduced by brief dialysis against water. Destabilization appears to arise from a developed imbalance between Ca and phosphate plus citrate due to the very slow diffusion of Ca on dialysis. Average micelle size as indicated by permeation chromatography in porous glass CPG 10 was slightly reduced by dialysis for 24 h. Direct addition of low levels (10–100 mM) of NaCl to milk markedly reduced heat stability at pH > 7·0 (normal minimum) possibly due to dissociation of κ-casein, but increased rennet coagulation times; higher levels of NaCl decreased heat stability throughout the pH range 6·4–7·4.

Fruit-Milk Powder: A Review of Spray Drying Technology

2015 ◽  
Vol 1113 ◽  
pp. 328-333 ◽  
Author(s):  
M.U.H. Suzihaque ◽  
A. Norafiqah ◽  
A.R. Norekanadirah
Keyword(s):  
Food Intake ◽  
Spray Drying ◽  
Freeze Drying ◽  
Milk Powder ◽  
Primary Objective ◽  
High Quality ◽  
Factors Affecting ◽  
Drying Technology ◽  
Shelf Stable ◽  
Powdered Form

Fruit-milk powder contain various nutritional and therapeutic values. Constipation in children is associated with the lack of fiber from food intake. Child’s diet during their first years of life depends greatly on milk as their main food supply. The primary objective of drying milk incorporated with fruits is to preserve it in a shelf-stable powdered form of high quality without a need for refrigeration. Milk powder are mainly produced using spray-drying and freeze-drying. The parameters needed to be taken into consideration are identified as the factors affecting the physical properties of dried milk powder. A review of the drying technology is presented. Keywords: Milk powder, spray drying, freeze drying, fruits

scholarly journals The addition of ginger extract in making soymilk powder by spray drying method: Chemical constituents, sensory characteristic and antioxidant activity

2011 ◽  
Vol 9 (1) ◽  
pp. 17-25 ◽  
Author(s):  
DIKA PRAMITASARI ◽  
R. BASKORO KATRI ANANDHITO ◽  
GUSTI FAUZA
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Chemical Constituents ◽  
Milk Powder ◽  
Proximate Analysis ◽  
Cow Milk ◽  
Chemical Characteristics ◽  
Drying Method ◽  
Ginger Extract ◽  
Sensory Characteristic

Pramitasari D, Anandhito RBK, Fauza G. 2011. The addition of ginger extract in making soymilk powder by spray drying method: Chemical constituents, sensory characteristic and antioxidant activity. Biofarmasi 9: 17-25. Soybean has better nutritional contents than other legumes. Soybean is appropriate to produce soymilk due to the protein contents which similar to cow milk. However, soymilk has an unpleasant beany flavor taste which less favored by consumers. This study aimed to determine the effect of ginger extract adding on soy milk powder which produced by a spray dryer method regarding to chemical characteristics, antioxidant activity, and the consumer acceptance of product. This research used a Completely Randomized Design (CRD) with three different concentrations of ginger extract treatments. The treatments were consisted of the ginger extract concentration by 0% (P1 as control), 2% (P2) and 3% (P3). The chemical characteristics were proximate analysis (AOAC), antioxidant activity (DPPH) and sensory characteristic (hedonic quality test). The statistical analysis used was ANOVA method at α=5% and followed by Duncan's Multiple Range Test. The result showed that moisture, ash, and fat content of product were not significantly different from P1, but the protein content and the antioxidant activity were significantly increasing due to the addition of ginger extract. The lowest antioxidant activity was P1, while the highest was P3. The sensory test result showed that the product with the highest overall preferences was P3.

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

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

scholarly journals Microencapsulation of Lactobacillus casei in chitosan-Ca-alginate microparticles using spray-drying method

2012 ◽  
Vol 31 (1) ◽  
pp. 115 ◽  
Author(s):  
Tanja Petreska Ivanovska ◽  
Lidija Petruševska-Tozi ◽  
Margita Dabevska Kostoska ◽  
Nikola Geškovski ◽  
Anita Grozdanov ◽  
...  
Keyword(s):  
Spray Drying ◽  
Lactobacillus Casei ◽  
Freeze Drying ◽  
Drying Method ◽  
Effective Protection ◽  
Viable Cells ◽  
Therapeutic Value ◽  
Polyelectrolyte Complexation ◽  
Average Size ◽  
Positively Charged

In this study, the probiotic Lactobacillus casei was microencapsulated using the method of spray-drying combined with polyelectrolyte complexation of alginate, fructooligosaccharide and chitosan, and cross-linking with calcium chloride, followed by freeze-drying. Survival rate and physicochemical properties of the prepared microparticles were evaluated. In addition, viability of Lactobacillus casei in simulated gastric and intestinal juices was investigated. Positively charged microparticles with average size of 11.08±1.1 μm and high cell viability of 10.98±0.11 log cfu/g were prepared. The synbiotic microparticles were stable during exposure to simulated gastric and intestinal juices, while release of viable cells above the therapeutic value (8.31±0.14 log cfu/g) in the simulated colonic pH was observed.The presented method for microencapsulation of synbiotics shows potential for effective protection of viable probiotic cells during exposure to harsh environmental conditions.

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