Spray drying of skim milk mixed with milk permeate: Effect on drying behavior, physicochemical properties, and storage stability of powder

Shrestha, Ashok K., Howes, Tony, Adhikari, Benu P. and Bhandari, Bhesh R. (2008) Spray drying of skim milk mixed with milk permeate: Effect on drying behavior, physicochemical properties, and storage stability of powder. Drying Technology, 26 2: 239-247. doi:10.1080/07373930701831663


Author Shrestha, Ashok K.
Howes, Tony
Adhikari, Benu P.
Bhandari, Bhesh R.
Title Spray drying of skim milk mixed with milk permeate: Effect on drying behavior, physicochemical properties, and storage stability of powder
Journal name Drying Technology   Check publisher's open access policy
ISSN 1532-2300
0737-3937
Publication date 2008-02-01
Year available 2008
Sub-type Article (original research)
DOI 10.1080/07373930701831663
Open Access Status
Volume 26
Issue 2
Start page 239
End page 247
Total pages 9
Editor Arun S. Mujumdar
Place of publication Philadelphia, Pa.
Publisher Taylor & Francis
Language eng
Subject C1
860199 Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified
090802 Food Engineering
Abstract The possibility of using milk permeate (MP) to lower the protein level of skim milk powder (SMP) in producing powders of 34% and lower protein is explored. Skim milk suspensions with various levels of MP were prepared by mixing SMP and MP powder (MPP) at the ratios of 1:0, 7:3, 3:7, and 0:1: from 34 to 5.3% protein. The suspensions were dried in a spray dryer with inlet and outlet temperatures of 180 and 80°C, respectively. Increasing permeate concentration in the mixture showed a greater tendency to stickiness manifested by lowered the cyclone recovery of the powder as more powder stuck on the wall of the dryer. Increasing permeate concentration in the resultant powder did not significantly affect the bulk density but led to a reduction in the particle size and also made the powder slight green and yellowish in color. It also found to lower the glass transition temperature (Tg) of the skim milk powder (SMP) and induce crystallization of lactose at lower water activity (aw ≥ 0.328 for SMP:MPP of 3:7 and 0:1 compared to aw ≥ 0.0.432 for SMP:MPP of 1:0 and 3:7). Addition of MP in SMP lowered the Tg values of the resulting powders. The permeate fraction in spray-dried SMP/MPP mixtures found to lower the critical aw and moisture content, suggesting the SMP mixed with MPP is more likely to become sticky than SMP alone (at 34% protein) when stored at a similar water activity and moisture content.
Keyword Milk permeate
Skim milk powder
Spray drying
Stickiness
Storage stability
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 18 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 20 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Sat, 18 Apr 2009, 00:23:22 EST by Emma Cushworth on behalf of School of Land, Crop and Food Sciences