Effects of drying and storage on milk proteins

Baldwin, A.J.; Higgs, Kerianne; Boland, Mike; Schuck, Pierre

doi:10.1016/b978-0-12-815251-5.00011-6

Cited by 3 publications

(4 citation statements)

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“…The most traded dairy products on the global market are butter, cheese and milk powder. The production of milk powder (MP) still remains relevant and, despite some disruptions in its export and import associated with COVID-19, it has a positive outlook for recovery and development by the end of 2021 (FAO, 2020; Zakharova, 2020; Baldwin et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Over the past 100 years, the industrial method of preserving raw milk is drying, i.e. moisture removal from the product (Baldwin et al, 2020). To obtain MP products, various drying methods are used.…”

Section: Introductionmentioning

confidence: 99%

“…During freeze drying (also known as lyophilization) moisture is removed from previously frozen milk under reduced pressure (vacuum) and gentle temperature mode (Ratti, 2021;Refstrup et al, 2011;Deshwal et al, 2020). The most common method for MP production is continuous spray drying (Baldwin et al, 2020). Freeze drying allows to obtain high quality products with long shelf life while maintaining structural integrity and minimal degradation of milk constituents (Fyfe et MP is in great demand in various sectors of food industry.…”

Section: Introductionmentioning

confidence: 99%

“…Freeze drying allows to obtain high quality products with long shelf life while maintaining structural integrity and minimal degradation of milk constituents (Fyfe et MP is in great demand in various sectors of food industry. It is used for the production of a wide range products, the condition of which directly depends on the quality of MP and its technological characteristics (Baldwin et al, 2020;Galstyan et al, 2019). The formation of such key technological properties of MP as heat stability and cheese making properties has a complex multifactorial nature (Simone et al, 2019;Tyulkin et al, 2018;Kruchinin et al, 2020), due to genetic and paratypical methods of obtaining raw milk of proper quality and desired composition, including protein, and production methods of influencing on it (Kruchinin et al, 2020;Magan et al, 2019;Sharma et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Influence of k-casein genotype on heat stability and cheese making properties of milk powder

et al. 2021

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In this study the effect of k-casein gene polymorphism on the technological characteristics of milk powder obtained by spray (AA1:BB1) and freeze drying (AA2:BB2) was investigated. Standardized and generally accepted methods were used in the field of physical and chemical control of dairy products, as well as methods for assessing the heat stability and cheese making properties of milk. The most heat-resistant were the samples with a predominance of milk obtained from cows with the AA CSN3 genotype, in the pH range from 6.4 to 7.0 (36-91 minutes for AA1:BB1 and 37-101 minutes for AA2:BB2). In systems with a fraction of 25 % to 100 % of milk from cows with the AA CSN3 genotype obtained by freeze drying, higher (by 3-10 %) stabilization qualities of protein were revealed when heated in the pH range from 6.4 to 7.0 compared to spray drying. The analysis of the results regarding the cheese making properties showed that with an increase in the proportion of milk from cows with the BB CSN3 genotype from 0 % to 100 % in model systems, the rennet coagulation time decreases for all samples, regardless of the drying method. It was also found that when using freeze drying, coagulum of all samples were assigned to the highest class of milk quality in terms of cheese making properties, while during spray drying only the samples consisting of min. 75 % or completely of milk obtained from cows with genotype BB CSN3 corresponded to this category.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%