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Technological aspects of lactose-hydrolyzed milk powder.

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Title: Technological aspects of lactose-hydrolyzed milk powder.
Authors: Torres, Jansen Kelis Ferreira1, Stephani, Rodrigo1,2, Tavares, Guilherme M.1, de Carvalho, Antônio Fernandes1 antoniofernandes@ufv.br, Costa, Renata Golin Bueno3, de Almeida, Carlos Eduardo Rocha2, Almeida, Mariana Ramos2, de Oliveira, Luiz Fernando Cappa2, Schuck, Pierre4, Perrone, Ítalo Tuler1 italo.perrone@ufv.br
Source: Food Research International. Nov2017, Vol. 101, p45-53. 9p.
Subjects: Dried milk, Lactose products, Hydrolysis, Enzymatic analysis, Adhesion, Crystallization, Raman spectroscopy
Abstract: Few reports describe the effect of lactose hydrolysis on the properties of milk powder during production and storage. Hence, the aim of this study was to evaluate the effects of five different levels of enzymatic lactose hydrolysis during the production and storage of milk powder. As the lactose hydrolysis rate increased, adhesion to the drying chamber also increased, due to higher levels of particle agglomeration. Additionally, more brown powder was obtained when the lactose hydrolysis rate was increased, which in turn negatively affected rehydration ability. Using Raman spectroscopy, crystallization of the lactose residues in various samples was assessed over 6 weeks of accelerated aging at a room temperature environment with 75.5% of air moisture. Products with 25% or greater lactose hydrolysis showed no signs of crystallization, in contrast to the non-hydrolyzed sample. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
Description
Abstract:Few reports describe the effect of lactose hydrolysis on the properties of milk powder during production and storage. Hence, the aim of this study was to evaluate the effects of five different levels of enzymatic lactose hydrolysis during the production and storage of milk powder. As the lactose hydrolysis rate increased, adhesion to the drying chamber also increased, due to higher levels of particle agglomeration. Additionally, more brown powder was obtained when the lactose hydrolysis rate was increased, which in turn negatively affected rehydration ability. Using Raman spectroscopy, crystallization of the lactose residues in various samples was assessed over 6 weeks of accelerated aging at a room temperature environment with 75.5% of air moisture. Products with 25% or greater lactose hydrolysis showed no signs of crystallization, in contrast to the non-hydrolyzed sample. [ABSTRACT FROM AUTHOR]
ISSN:09639969
DOI:10.1016/j.foodres.2017.08.043