Production and characterization of powdered sheep dairy products with and without lactose hydrolysis.
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| Title: | Production and characterization of powdered sheep dairy products with and without lactose hydrolysis. |
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| Authors: | dos Anjos Pinto, Caroline Barroso1 (AUTHOR), de Castro Dias, Biany Aparecida1 (AUTHOR), Perrone, Ítalo Tuler2 (AUTHOR), de Oliveira, Luiz Fernando Cappa1 (AUTHOR), Stephani, Rodrigo1 (AUTHOR) rodrigo.stephani@ufjf.br |
| Source: | European Food Research & Technology. Aug2025, Vol. 251 Issue 8, p2403-2414. 12p. |
| Subjects: | Sheep milk, Lactose, Dried milk, Maltodextrin, Hydroxymethylfurfural, Food industry |
| Abstract: | Milk dehydration offers advantages such as reduced storage and transport costs and increased shelf life. However, when milk is subjected to lactose hydrolysis, the drying process becomes a technological challenge because it is a product with different characteristics from traditional milk. Therefore, this study aimed to produce and characterize powdered dairy products using sheep milk with and without lactose hydrolysis and maltodextrin addition. The lactose hydrolysis resulted in poorer powder reconstitution capacity and greater darkening when exposed to a temperature of 50 °C (evaluated by the free hydroxymethylfurfural content), with no morphological changes observed by scanning electron microscopy. Furthermore, the control treatment, without lactose hydrolysis, did not show lactose crystallization during the monitoring period (evaluated by Raman spectroscopy). The addition of maltodextrin improved the color, free hydroxymethylfurfural index, and rehydration characteristics of the product. It was concluded that the hydrolysis of lactose was crucial for browning and formation of free hydroxymethylfurfural, in addition to causing a decrease in the rehydration capacity of the product. Furthermore, the addition of maltodextrin reduced the negative effects of hydrolysis of this carbohydrate in the dairy product powder. [ABSTRACT FROM AUTHOR] |
| Copyright of European Food Research & Technology is the property of Springer Nature 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 |
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| Header | DbId: egs DbLabel: Engineering Source An: 187625023 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Production and characterization of powdered sheep dairy products with and without lactose hydrolysis. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22dos+Anjos+Pinto%2C+Caroline+Barroso%22">dos Anjos Pinto, Caroline Barroso</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22de+Castro+Dias%2C+Biany+Aparecida%22">de Castro Dias, Biany Aparecida</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Perrone%2C+Ítalo+Tuler%22">Perrone, Ítalo Tuler</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22de+Oliveira%2C+Luiz+Fernando+Cappa%22">de Oliveira, Luiz Fernando Cappa</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Stephani%2C+Rodrigo%22">Stephani, Rodrigo</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> rodrigo.stephani@ufjf.br</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Aug2025, Vol. 251 Issue 8, p2403-2414. 12p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Sheep+milk%22">Sheep milk</searchLink><br /><searchLink fieldCode="DE" term="%22Lactose%22">Lactose</searchLink><br /><searchLink fieldCode="DE" term="%22Dried+milk%22">Dried milk</searchLink><br /><searchLink fieldCode="DE" term="%22Maltodextrin%22">Maltodextrin</searchLink><br /><searchLink fieldCode="DE" term="%22Hydroxymethylfurfural%22">Hydroxymethylfurfural</searchLink><br /><searchLink fieldCode="DE" term="%22Food+industry%22">Food industry</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Milk dehydration offers advantages such as reduced storage and transport costs and increased shelf life. However, when milk is subjected to lactose hydrolysis, the drying process becomes a technological challenge because it is a product with different characteristics from traditional milk. Therefore, this study aimed to produce and characterize powdered dairy products using sheep milk with and without lactose hydrolysis and maltodextrin addition. The lactose hydrolysis resulted in poorer powder reconstitution capacity and greater darkening when exposed to a temperature of 50 °C (evaluated by the free hydroxymethylfurfural content), with no morphological changes observed by scanning electron microscopy. Furthermore, the control treatment, without lactose hydrolysis, did not show lactose crystallization during the monitoring period (evaluated by Raman spectroscopy). The addition of maltodextrin improved the color, free hydroxymethylfurfural index, and rehydration characteristics of the product. It was concluded that the hydrolysis of lactose was crucial for browning and formation of free hydroxymethylfurfural, in addition to causing a decrease in the rehydration capacity of the product. Furthermore, the addition of maltodextrin reduced the negative effects of hydrolysis of this carbohydrate in the dairy product powder. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of European Food Research & Technology is the property of Springer Nature 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: 10.1007/s00217-025-04771-5 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 12 StartPage: 2403 Subjects: – SubjectFull: Sheep milk Type: general – SubjectFull: Lactose Type: general – SubjectFull: Dried milk Type: general – SubjectFull: Maltodextrin Type: general – SubjectFull: Hydroxymethylfurfural Type: general – SubjectFull: Food industry Type: general Titles: – TitleFull: Production and characterization of powdered sheep dairy products with and without lactose hydrolysis. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: dos Anjos Pinto, Caroline Barroso – PersonEntity: Name: NameFull: de Castro Dias, Biany Aparecida – PersonEntity: Name: NameFull: Perrone, Ítalo Tuler – PersonEntity: Name: NameFull: de Oliveira, Luiz Fernando Cappa – PersonEntity: Name: NameFull: Stephani, Rodrigo IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 08 Text: Aug2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 14382377 Numbering: – Type: volume Value: 251 – Type: issue Value: 8 Titles: – TitleFull: European Food Research & Technology Type: main |
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