The physico-chemical constitution of milk powder

Lampitt, L. H.; Bushill, J. H.

doi:10.1039/an931560778b

Cited by 12 publications

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“…In this paper, we are concerned with the role of the hydration of the caseins in milk powders when the conditions are not as ideal, either because of the particular drying conditions used or because of the considerably higher protein content of the product. In spray drying, the whey proteins are generally unaffected [23], and the insoluble material arising from drying is primarily casein [31].…”

Section: Milk Componentsmentioning

confidence: 99%

Insolubility of milk powder products – A minireview

Baldwin

2010

Dairy Sci. Technol.

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-In this paper, the formation of insolubility in milk powder is described, and the factors affecting the reaction are discussed. The zone in which casein proteins are most sensitive to heat is in the moisture range that occurs during spray drying. The rate of reaction has been determined and shows differences of orders of magnitude with the moisture content. The effect of chemical reagents on the extent of reaction gives insights into the chemical bonds that inhibit hydration. Information on the drying of casein products and individual proteins is used to infer that the withdrawal of moisture from casein proteins and the concentration of divalent cations during drying lead to alterations in the conformation of proteins that have an adverse effect on their rehydration during reconstitution. Further work to fully characterise these effects is required.spray drying / powder / casein / insolubility / kineticsRésumé -Insolubilité des poudres laitières -une mini-revue. L'apparition de l'insolubilité des poudres laitières est décrite et les facteurs affectant cette réaction sont discutés dans cet article. La zone dans laquelle les caséines sont les plus sensibles à la chaleur se situe dans la gamme d'humidité intervenant au cours du procédé de séchage par atomisation. La vitesse de réaction a été déterminée et montre des différences d'ordres de grandeur des taux d'humidité. L'effet des réactifs chimiques sur l'étendue de la réaction donne un aperçu des liaisons chimiques qui inhibent l'hydratation. On peut déduire de l'information obtenue sur le séchage des caséines et des protéines individuelles que l'élimination de l'humidité des caséines et la concentration en cations divalents au cours du séchage conduisent à des modifications de la conformation des protéines qui peuvent avoir des effets négatifs sur leur réhydratation au cours de la reconstitution des poudres. Un travail ultérieur est nécessaire pour caractériser complètement ces effets.séchage par atomisation / poudre / caséine / insolubilité / cinétique

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Section: Milk Componentsmentioning

confidence: 99%

Insolubility of milk powder products – A minireview

Baldwin

2010

Dairy Sci. Technol.

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“…A technique was, however, finally devised for obtaining a uniform sample of moistened milk powder which contained approximately 85 per cent, solids. While this concentration appeared at first sight to be extreme, the results of Lampitt and Bushill (5), in which the authors found a maximum rate of storage deterioration in samples of powder containing 12-14 per cent, moisture, provided some justification for using such a high concentration of solids.…”

Section: Results (A) Influence Of Concentration Of Milk Solidsmentioning

confidence: 98%

53. Factors Affecting the Solubility of Milk Powders: I. The Effect of Heat on the Solubility of Milk Proteins

Wright

1932

Journal of Dairy Research

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No reliable information is at present available with regard to the effect of process of manufacture on the solubility of the protein of milk powders. Hunziker(1), it is true, gives a very well-balanced discussion of the subject, but it is apparent from his summary of the views of other workers that these are seldom based on adequate experimental evidence. In fact the only points on which there is general agreement among workers in this field are that the proteins of spray-dried powders are, on the whole, extremely soluble, while those of roller-dried powders are relatively insoluble. Moreover, even where experimental data are available, there remain many unexplained points. For example, Hunziker shows that the solubility of the proteins of a milk powder may vary according to the temperature at which the powder is reconstituted—a higher temperature giving a greater solubility. Such an observation cannot at present be brought into line with current theories regarding the properties of denatured proteins.

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“…The second group consists of methods which determine the weight or the volume of the insoluble, or more properly, non-dispersed sediment. Of this group, the methods of Marquardt (6), Lampitt & Hughes (7), Lampitt & Bushill (8), Cone & Ashworth (9) and that advocated by the American Dry Milk Institute (10) should be mentioned. Arguments can be propounded in favour of both types of determination, but it appeared to us that a better understanding of the way in which the major constituents of milk powders behaved when reconstituted was essential to a correct evaluation of the merits of the various methods.…”

Section: Introductionmentioning

confidence: 99%

405. The composition of the soluble and insoluble portions of reconstituted milk powders

Waite

White

1949

Journal of Dairy Research

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1. The mode of distribution of the constituents of centrifuged reconstituted whole-milk powder manufactured by different processes has been determined at 20 and 50° C.2. Where considerable ‘insolubility’ exists, protein is carried into the fat layer and fat into the sediment layer in quantities directly related to the degree of ‘insolubility’. The fat in the sediment of roller powders appears to be associated almost entirely with the protein which remains insoluble at 50° C.3. The sediments from reconstituted whole- and separated-milk powders made by different manufacturing processes have been obtained in bulk by vigorous centrifuging (14,500 × g). Analysis of these sediments reveals considerable similarity between them, and it is concluded that a well-washed sediment would consist mainly of denatured calcium caseinate together with calcium and phosphorus in the same proportions as in normal tricalcium phosphate, Ca3(PO4)2, the calcium caseinate and most of the calcium phosphate probably being in the form of a casein-phosphate complex.4. The accuracy of some published methods of measuring milk powder solubility has been considered, and the inaccuracies arising from the non-homogeneity of the fat and sediment layers are stressed.

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The physico-chemical constitution of milk powder

Cited by 12 publications

References 0 publications

Insolubility of milk powder products – A minireview

Insolubility of milk powder products – A minireview

53. Factors Affecting the Solubility of Milk Powders: I. The Effect of Heat on the Solubility of Milk Proteins

405. The composition of the soluble and insoluble portions of reconstituted milk powders

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