INCREASING FREE-FAT CONTENT OF SPRAY-DRIED WHOLE MILK POWDERS
Free-fat in whole milk powders presents itself as surface free-fat or inner free-fat, while half of the bulk fat content in the spray-dried whole milk powders is located in the particle matrix.More freefat is preferable in some dairy-based processing, such as chocolate making, where cocoa butter could be substituted by milk fat to adjust the viscosity of chocolate paste and formulate the chocolate taste.Bulk fat is protected by the membrane of the matrix components, and surface free-fat is very susceptible to oxidation, reducing the product quality; therefore the whole milk powders have been produced to have a higher bulk to surface free-fat ratio.This matrix arrangement maintains the powder quality for longer times.
whole milk powders free fat fluidized bed dryer lactose crystallization spray drying
Nima YAZDANPANAH Tim A.G.LANGRISH
Drying and Process Technology Group,School of Chemical & BiomolecularEngineering,The University of S Drying and Process Technology Group,School of Chemical & Biomolecular Engineering,The University of
国际会议
The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)
天津
英文
1-8
2011-09-18（万方平台首次上网日期，不代表论文的发表时间）