A Process for Increasing the Free Fat Content of Spray‐dried Whole Milk Powder
Ali Koç, Paul Heinemann, Gregory R. Ziegler
Journal of Food Science
Abstract
ABSTRACT Exposing spray‐dried whole milk powder to high shear and elevated temperature in a twin‐screw continuous mixer increased the free fat content. The effects of operating conditions (powder feed rate, processor screw speed, and process temperature) on lactose crystallinity, particle size distribution, color, and moisture content of spray‐dried whole milk powder were investigated using response surface methodology. Exposure to elevated temperatures and high shear: (a) increased the free fat to more than 80%, (b) crystallized the lactose, (c) reduced the average volume‐based particle size, and (d) broadened the particle size distribution. The raw whole milk powder with creamy‐white color turned into an oily paste with bright‐yellow color. Processing enhanced the functional properties of spray‐dried whole milk powder for milk chocolate manufacture.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
high shear and elevated temperature increases free fat content
“Exposing spray‐dried whole milk powder to high shear and elevated temperature in a twin‐screw continuous mixer increased the free fat content. ... (a) increased the free fat to more than 80%,”
high shear and elevated temperature broadens particle size distribution
“Exposing spray‐dried whole milk powder to high shear and elevated temperature in a twin‐screw continuous mixer increased the free fat content. ... (d) broadened the particle size distribution.”
high shear and elevated temperature crystallizes lactose
“Exposing spray‐dried whole milk powder to high shear and elevated temperature in a twin‐screw continuous mixer increased the free fat content. ... (b) crystallized the lactose,”