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
相关论文
共 50 条
  • [21] QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES .2. EFFECTS OF HEAT-TREATMENT OF SKIM MILK POWDER AND FAT LEVELS ON CALF GROWTH, FEED-INTAKE AND NITROGEN-BALANCE
    LISTER, EE
    EMMONS, DB
    CANADIAN JOURNAL OF ANIMAL SCIENCE, 1976, 56 (02) : 327 - 333
  • [22] EFFECTS OF HEAT-TREATMENT OF SKIM MILK AND FAT LEVEL IN MILK REPLACERS ON GROWTH-RATE AND NITROGEN BALANCE IN CALVES
    LISTER, EE
    EMMONS, DB
    CANADIAN JOURNAL OF ANIMAL SCIENCE, 1972, 52 (03) : 585 - &
  • [23] THE INFLUENCE OF THE HEAT TREATMENT ON THE KEEPING QUALITY OF PASTEURIZED MILK
    GALESLOOT, TE
    NEDERLANDS MELK-EN ZUIVELTIJDSCHRIFT, 1955, 9 (04): : 237 - 248
  • [24] OPTIMIZATION AND QUALITY EVALUATION OF BUFFALO CALF MEAT SAUSAGES INCORPORATED WITH SKIM MILK POWDER AS A COMPLETE FAT REPLACER
    Jairath, Gauri
    Sharma, Diwakar Prakash
    Dabur, Randhir Singh
    Singh, Pradeep Kumar
    Pathera, Ashok Kumar
    BUFFALO BULLETIN, 2021, 40 (04): : 625 - 636
  • [25] Influence of sample shape and size on self-ignition of a fat-filled milk powder
    O'Mahony, J.G.
    Synnott, E.C.
    1600, (07):
  • [26] INDIGESTION IN YOUNG CALVES .6. STUDIES OF DIARRHEIC CALVES FED MILK REPLACERS MADE OF NORMAL AND HEAT-TREATED SKIM MILK AND WHEY POWDER
    LANDSVERK, T
    LAKSESVELA, B
    LIVEN, E
    LUND, A
    ODEGAARD, O
    ORSTAVIK, I
    ACTA VETERINARIA SCANDINAVICA, 1983, 24 (04) : 431 - 445
  • [27] Dry-heat treatment of low-heat skim milk powder improves rennet-induced gelation
    Ono, Wataru
    Ando, Hiroki
    Taguchi, Kakeru
    Oka, Daiki
    Noguchi, Tomohiro
    INTERNATIONAL DAIRY JOURNAL, 2024, 154
  • [28] INFLUENCE OF HEAT-TREATMENT OF BOVINE SKIM-MILK ON INVIVO DIGESTION IN RAT STOMACH
    MIRANDA, G
    PELISSIER, JP
    LAIT, 1987, 67 (03): : 365 - 377
  • [29] Influence of protein standardisation media and heat treatment on viscosity and related physicochemical properties of skim milk concentrate
    Murphy, Kevin M.
    Ho, Quang Tri
    Drapala, Kamil P.
    Keena, Grainne M.
    Fenelon, Mark A.
    O'Mahony, James A.
    McCarthy, Noel A.
    INTERNATIONAL DAIRY JOURNAL, 2018, 81 : 143 - 148
  • [30] PRODUCTION OF LOW-CALORIE YOGURT USING SKIM MILK POWDER AND FAT-SUBSTITUTES .2. COMPOSITIONAL QUALITY
    BARRANTES, E
    TAMIME, AY
    DAVIES, G
    BARCLAY, MNI
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1994, 49 (03): : 135 - 139
12345