Functionality of Milk Powders and Milk‐Based Powders for End Use Applications—A Review
Anup Sharma, Atanu Jana, Rupesh S. Chavan
Comprehensive Reviews in Food Science and Food Safety
Abstract
Abstract: Newer variants of milk powders and milk‐based powders are being produced are looking for prospective end users. Powders possess physical and functional properties that are of significance in its usage notably powder structure, particle size distribution, powder density, bulk density, particle density, occluded air, interstitial air, flowability, rehydration (wettability, sinkability, dispersibility, solubility), hygroscopicity, heat stability, emulsifying ability, water activity, stickiness, caking, and others. Some of the functional properties of significance to milk powders and milk‐based powders are discussed in this review. Applications with regard to specific milk powders for reconstituted cheese making, coffee creamers, and those suited for milk chocolate and for the baking industry are described.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
milk powders are used in milk chocolate
“Applications with regard to specific milk powders for reconstituted cheese making, coffee creamers, and those suited for milk chocolate and for the baking industry are described.”
milk powders are used in coffee creamers
“Applications with regard to specific milk powders for reconstituted cheese making, coffee creamers, and those suited for milk chocolate and for the baking industry are described.”
milk powders have physical and functional properties
“Powders possess physical and functional properties that are of significance in its usage notably powder structure, particle size distribution, powder density, bulk density, particle density, occluded ...”