Les laits en poudres

Abstract

Milk powdersMilk is extremely perishable, and yet, for a number of reasons, it has to be preserved for later consumption. The removal of water prevents the growth of micro-organisms and facilitates preservation and storage of milk constituents. Spray drying is one of the most convenient techniques for producing milk powders and for stabilising milk constituents. Before spray drying, the milk undergoes several processes (such as heat treatment, cream separation, membrane processes, vacuum evaporation and homogenisation). The chemical, physical, technological, nutritional, functional and microbiological properties of the final products are influenced by a number of factors such as operating conditions, properties of the dairy products and storage conditions. After some economic aspects, the aim of this chapter is to describe the process of spray drying of dairy products (more precisely, those enriched in milk fat) including the vacuum evaporation, the lactose crystallisation and the rehydration and to review the effect of the processes on the physico-chemical properties of the dairy powders.

Effect of dairy powders fortification on yogurt textural and sensorial properties: a review

“…These globular structured proteins are of many types: whey protein concentrates (WPC), whey protein isolates (WPI) and whey protein hydrolysates (WPH). Their characteristics differ regarding the processing conditions practiced before drying such as demineralisation, lactose removal, whey protein concentration or straightforward drying (Boudier & Schuck, 2010). The addition of whey proteins to fortify yogurt mixes has gained interest because of their nutritional and functional attributes (Séverin & Wenshui, 2005; Sodini et al 2005; Isleten & Karagul-Yuceer, 2006).…”