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

页码：404 / 413

页数：10

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