Effect of cryoconcentration, reverse osmosis and vacuum evaporation as concentration step of skim milk prior to drying on the powder properties

Balde, Alseny; Aïder, Mohammed

doi:10.1016/j.powtec.2017.07.016

Cited by 30 publications

(34 citation statements)

References 44 publications

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“…The dispersibility of LRP, SMP, and LRP-G3 was determined according to Balde and Aïder [ 21 ] and Schuck et al [ 22 ], with slight modifications. The particles were equilibrated at 25 °C and zero a w in a desiccator saturated with phosphate pentoxide.…”

Section: Methodsmentioning

confidence: 99%

Fluidized-Bed Granulation of Probiotics-Encapsulated Spray-Dried Skim Milk Powder: Effects of a Fluidizing Aid, Moisture-Activation and Dehydration

Lim

Letona

Lee

et al. 2021

Foods

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A probiotic powder of poor flowability with high dust content, prepared by spray drying reconstituted skim milk fermented with Lactobacillus rhamnosus GG (LGG), was granulated by fluidized-bed granulation (FBG). The effects of the addition of skim milk powder (SMP) as a fluidizing aid, and of simple moisture-activation with or without dehydration, were investigated with respect to the performance of the FBG process. A fine, poorly fluidizable LGG powder (Geldart Group C) could be fluidized and granulated, with a 4- to 5-fold increase in particle size (d4,3 = 96–141 μm), by mixing with SMP (30–50%), which has larger, fluidizable particles belonging to Geldart Group A. Moisture-activation after the mixing, followed by fluidized-bed dehydration with hot air to remove excess moisture, further improved the FBG; the yield of the granules increased from 42% to 61% and the particle size distribution became much narrower, although the average particle size remained almost the same (d4,3 = 142 μm). These granules showed a popcorn-type structure in scanning electron microscopy images and encapsulated a sufficient level of viable LGG cells (1.6 × 108 CFU g−1). These granules also exhibited much better flowability and dispersibility than the spray-dried LGG powder.

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Section: Methodsmentioning

confidence: 99%

Fluidized-Bed Granulation of Probiotics-Encapsulated Spray-Dried Skim Milk Powder: Effects of a Fluidizing Aid, Moisture-Activation and Dehydration

Lim

Letona

Lee

et al. 2021

Foods

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“…In freeze concentration, energy savings is related to the possibility of passive thawing as a recovery step of the concentrated fraction. Therefore, the low energy required in freeze combined with passive thawing enhances the process' efficiency and reduces operational costs (Balde & Aïder, 2017;.…”

Section: Freeze Concentration Versus the Traditional Concentration Processesmentioning

confidence: 99%

“…When performing structural analyses on ice fractions and concentrated dairy products, it is important to study the size and behavior of ice crystals, along with casein micelles and fat globules (Balde & Aider, 2016. Moreover, color (determining L*, a*, and b* parameters) and texture analyses performed on specific equipment may grant additional information on the specific product (Balde & Aïder, 2017;Barros et al, 2021). Considering the addition of probiotic strains to dairy products, specific properties must be researched through microbiological tests, gastrointestinal simulations, as well as in vitro evaluation of antioxidant properties (Camelo-Silva, Barros, Verruck, et al, 2021;Canella et al, 2018;de Liz et al, 2020;Muñoz et al, 2018).…”

Section: Studies On Freeze Concentration Techniques Applied To Dairy Manufacturingmentioning

confidence: 99%

Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review

Prestes

Helm

Esmerino

et al. 2022

Journal of Food Science

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Freeze concentration technology is applied to concentrate liquid foods at low temperatures, thus separating pure ice crystals from the final concentrate solution. This method is an interesting alternative to concentrate food with high water levels and significant nutritional value such as dairy products, since several bioactive compounds are reduced when exposed to elevated temperatures. Considered that, this technique may be a great alternative to concentrating and maintaining both nutritional and sensory characteristics of liquid foods. The present review aims to introduce freeze concentration procedures as an eligible choice for conserving dairy products', also addressing its effects on the dairy matrix.

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“…The process of RO in the dairy industry has been developed during the last 25 years [15,16] and has received considerable attention, especially that of whey protein concentration [17,18]. Moreover, this dewatering technology has been used for the concentration of skim milk before drying in the production of milk powders [19], and prior to yoghurt manufacture [20]. However, only a limited number of studies have demonstrated the application of RO in cheese technology.…”

Section: Introductionmentioning

confidence: 99%

Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis

Taivosalo

Kriščiunaite

Stulova

et al. 2019

Foods

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The application of reverse osmosis (RO) for preconcentration of milk (RO-milk) on farms can decrease the overall transportation costs of milk, increase the capacity of cheese production, and may be highly attractive from the cheese manufacturer’s viewpoint. In this study, an attempt was made to produce a hard cheese from RO-milk with a concentration factor of 1.9 (RO-cheese). Proteolysis, volatile profiles, and sensory properties were evaluated throughout six months of RO-cheese ripening. Moderate primary proteolysis took place during RO-cheese ripening: about 70% of αs1-casein and 45% of β-casein were hydrolyzed by the end of cheese maturation. The total content of free amino acids (FAA) increased from 4.3 to 149.9 mmol kg−1, with Lys, Pro, Glu, Leu, and γ-aminobutyric acid dominating in ripened cheese. In total, 42 volatile compounds were identified at different stages of maturation of RO-cheese; these compounds have previously been found in traditional Gouda-type and hard-type cheeses of prolonged maturation. Fresh RO-cheese was characterized by a milky and buttery flavor, whereas sweetness, saltiness, and umami flavor increased during ripening. Current results prove the feasibility of RO-milk for the production of hard cheese with acceptable sensory characteristics and may encourage further research and implementation of RO technology in cheese manufacture.

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Effect of cryoconcentration, reverse osmosis and vacuum evaporation as concentration step of skim milk prior to drying on the powder properties

Cited by 30 publications

References 44 publications

Fluidized-Bed Granulation of Probiotics-Encapsulated Spray-Dried Skim Milk Powder: Effects of a Fluidizing Aid, Moisture-Activation and Dehydration

Fluidized-Bed Granulation of Probiotics-Encapsulated Spray-Dried Skim Milk Powder: Effects of a Fluidizing Aid, Moisture-Activation and Dehydration

Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review

Ripening of Hard Cheese Produced from Milk Concentrated by Reverse Osmosis

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