Cooling curve in production sweetened concentrated milk supplemented with whey: Influence on the size and microstructure of lactose crystals

被引：5

作者：

Smykov, I. T. ^{[1
]}

Gnezdilova, A. I. ^{[2
]}

Vinogradova, Yu V. ^{[2
]}

Muzykantova, A. V. ^{[2
]}

Lyamina, A. K. ^{[2
]}

机构：

[1] All Russian Sci Res Inst Butter & Cheese Making, Uglich 152613, Russia

[2] Vologda State Dairy Farming Acad, Vologda, Russia

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 2019年 / 25卷 / 06期

关键词：

Lactose; crystallization; milk whey; cooling curve; microstructure; electron microscopy; X-RAY-DIFFRACTION; CRYSTALLIZATION KINETICS; GROWTH; DULCE; TEMPERATURE; SANDINESS;

D O I：

10.1177/1082013219830494

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this work was to develop a methodology to calculate the cooling curve for the sweetened condensed milk with added whey powder production and to assess the cooling regime effect on the distribution of lactose crystals' size and their microstructure. It is proposed to use a two-stage cooling curve. At the first stage, the cooling is carried out at a high speed, and at the second with a speed that varies depending on the rate of lactose crystallization. Electron microscopic studies have confirmed the cooling regime effect on the crystals' microstructure. The practical use of the developed regime showed that the two-stage cooling regime allows to reduce the size of lactose crystals (P < 0.05) and improve the quality of the finished product.

引用

页码：451 / 461

页数：11