The effect of heat treatment on physicochemical properties of skim milk concentrate and spray‐dried skim milk powder

Abstract

The aim of this study was to investigate the effect of heat treatment on the physicochemical properties of skim milk concentrate (SMC) and spray‐dried skim milk powder (SMP). The apparent viscosity of high‐heat‐treated SMC was higher than medium‐heat‐treated, low‐heat‐treated and control SMC. The results obtained in this study provide novel insights into the effect of heat treatment on the subsequent powder properties and demonstrated that high‐heat‐treated SMP had significantly higher moisture content, aw, particle size, b* value and the absence of crystallisation than the medium‐heat‐treated, low‐heat‐treated and control SMP samples. Increasing the intensity of heat treatment resulted in different reconstitution behaviours at the same %TS content and wettability.

Pulse Spray Drying for Bovine Skimmed Milk Powder Production

“…However, PSD powders showed yellower tonalities ( p = 0.0307), displaying an overall higher BI ( p = 0.0052) ( b * = 10.00 ± 0.37; BI = 15.09 ± 0.77) than SD samples ( b * = 9.02 ± 0.91; BI = 12.82 ± 5.03) ( Table 1 ). Generally, skimmed milk powders are rich in lactose, which can trigger Maillard reaction during treatments at high temperatures [ 54 , 55 ], which has been associated with an increase in BI [ 56 ]. Thus, further studies would be required to evaluate the actual extent of Maillard reaction in PSD samples.…”

“…It should be highlighted that SD operating at 100 • C provided a narrower and more uniform distribution with bigger particles (Figure 2). Bista et al [54] and Li et al [59] obtained milk and milk protein concentrate powders, respectively, by SD (outlet temperature of 85 • C). They observed an increase in particle sizes (D 50 , D 90 and D [4,3] ) with processing temperature, and correlated it to heat-induced milk protein denaturation.…”