The influence of pre-heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom

被引：5
|
作者：
Finnegan, Eoin W. [1 ,2 ]
Mahomud, Md. Sultan [3 ,4 ]
Murphy, Eoin G. [3 ,4 ]
O'Mahony, James A. [1 ,2 ]
机构：
[1] Univ Coll Cork, Sch Food & Nutr Sci, Cork, Ireland
[2] Univ Coll Cork, Dairy Proc Technol Ctr, Cork, Ireland
[3] TEAGASC, Food Res Ctr, Fermoy, Cork, Ireland
[4] TEAGASC, Food Res Ctr, Dairy Proc Technol Ctr, Fermoy, Cork, Ireland
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2021年 / 74卷 / 02期
关键词：
Powder; Heat treatment; Skim milk; Free fat; Flecking; Coffee stability;
D O I：
10.1111/1471-0307.12758
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Key quality aspects of fat filled milk powders (FFMPs) produced with skim milk pre-heated at 93 degrees C x 60 s and 105 degrees C x 15 s (medium whey protein nitrogen index; WPNI), and 116 degrees C x 60 s and 136 degrees C x 15 s (high WPNI) were examined. The 136 degrees C x 15 s treatment produced a FFMP with threefold higher free fat, showed significantly (P < 0.05) lower solubility in coffee and exhibited extensive flecking on rehydration in water. Insoluble materials were observed using microscopy; flecks generated upon rehydration in water were composed of fat, whereas flecks/sediment in coffee were composed of undissolved powder particles.
引用
收藏
页码：404 / 413
页数：10
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