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] |
| Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 125287359 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Technological aspects of lactose-hydrolyzed milk powder. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Torres%2C+Jansen+Kelis+Ferreira%22">Torres, Jansen Kelis Ferreira</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Stephani%2C+Rodrigo%22">Stephani, Rodrigo</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Tavares%2C+Guilherme+M%2E%22">Tavares, Guilherme M.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22de+Carvalho%2C+Antônio+Fernandes%22">de Carvalho, Antônio Fernandes</searchLink><relatesTo>1</relatesTo><i> antoniofernandes@ufv.br</i><br /><searchLink fieldCode="AR" term="%22Costa%2C+Renata+Golin+Bueno%22">Costa, Renata Golin Bueno</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22de+Almeida%2C+Carlos+Eduardo+Rocha%22">de Almeida, Carlos Eduardo Rocha</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Almeida%2C+Mariana+Ramos%22">Almeida, Mariana Ramos</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22de+Oliveira%2C+Luiz+Fernando+Cappa%22">de Oliveira, Luiz Fernando Cappa</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Schuck%2C+Pierre%22">Schuck, Pierre</searchLink><relatesTo>4</relatesTo><br /><searchLink fieldCode="AR" term="%22Perrone%2C+Ítalo+Tuler%22">Perrone, Ítalo Tuler</searchLink><relatesTo>1</relatesTo><i> italo.perrone@ufv.br</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Research+International%22">Food Research International</searchLink>. Nov2017, Vol. 101, p45-53. 9p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Dried+milk%22">Dried milk</searchLink><br /><searchLink fieldCode="DE" term="%22Lactose+products%22">Lactose products</searchLink><br /><searchLink fieldCode="DE" term="%22Hydrolysis%22">Hydrolysis</searchLink><br /><searchLink fieldCode="DE" term="%22Enzymatic+analysis%22">Enzymatic analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Adhesion%22">Adhesion</searchLink><br /><searchLink fieldCode="DE" term="%22Crystallization%22">Crystallization</searchLink><br /><searchLink fieldCode="DE" term="%22Raman+spectroscopy%22">Raman spectroscopy</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodres.2017.08.043 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 9 StartPage: 45 Subjects: – SubjectFull: Dried milk Type: general – SubjectFull: Lactose products Type: general – SubjectFull: Hydrolysis Type: general – SubjectFull: Enzymatic analysis Type: general – SubjectFull: Adhesion Type: general – SubjectFull: Crystallization Type: general – SubjectFull: Raman spectroscopy Type: general Titles: – TitleFull: Technological aspects of lactose-hydrolyzed milk powder. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Torres, Jansen Kelis Ferreira – PersonEntity: Name: NameFull: Stephani, Rodrigo – PersonEntity: Name: NameFull: Tavares, Guilherme M. – PersonEntity: Name: NameFull: de Carvalho, Antônio Fernandes – PersonEntity: Name: NameFull: Costa, Renata Golin Bueno – PersonEntity: Name: NameFull: de Almeida, Carlos Eduardo Rocha – PersonEntity: Name: NameFull: Almeida, Mariana Ramos – PersonEntity: Name: NameFull: de Oliveira, Luiz Fernando Cappa – PersonEntity: Name: NameFull: Schuck, Pierre – PersonEntity: Name: NameFull: Perrone, Ítalo Tuler IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 11 Text: Nov2017 Type: published Y: 2017 Identifiers: – Type: issn-print Value: 09639969 Numbering: – Type: volume Value: 101 Titles: – TitleFull: Food Research International Type: main |
| ResultId | 1 |
