PHYSICAL AND MICROSCOPIC CHARACTERIZATION OF DRY WHOLE MILK WITH ALTERED LACTOSE CONTENT .2. EFFECT OF LACTOSE CRYSTALLIZATION

被引：39
|
作者：
AGUILAR, CA
ZIEGLER, GR
机构：
[1] Department of Food Science, Pennsylvania State University, 16802, University Park
来源：
JOURNAL OF DAIRY SCIENCE | 1994年 / 77卷 / 05期
关键词：
DRY WHOLE MILK POWDER; LACTOSE CRYSTALLIZATION; SCANNING ELECTRON MICROSCOPY; LIGHT-SCATTERING PARTICLE SIZING;
D O I：
10.3168/jds.S0022-0302(94)77058-2
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The purpose of this study was to investigate the effect of lactose crystallization on the structural characteristics of spray-dried whole milk powders with altered lactose concentration. Two methods of powder preparation (conventional spray drying and postdrying crystallization) and four nominal lactose concentrations (0, 30, 50, and 70%) were considered. Postdrying crystallization of lactose by exposure to high relative humidity increased free fat content and particle density, reduced surface area and vacuole volume, formed new pores, and caused particle accretion.
引用
收藏
页码：1198 / 1204
页数：7
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