Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders

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Date
2021
Authors
Walshe, Emma J.
O'Regan, Jonathan
O'Mahony, James A.
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John Wiley & Sons, Inc.
Published Version
10.1111/1471-0307.12788
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Abstract
Formulas were designed and produced with protein contents of 10, 14 and 18 g/100 g and whey protein:casein ratios of 60:40, 40:60 and 20:80. Protein content and whey protein:casein ratio did not significantly affect the volume mean diameter (D[4,3]) of milk fat globules during processing; however, increasing protein content and decreasing whey protein:casein ratio resulted in increased viscosity during processing. The free fat content of the powders decreased with increasing protein content. Particle and bulk densities of powders with whey protein:casein ratio of 20:80 were higher than that of powders with whey protein:casein ratio of 60:40.
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Keywords
Infant formula , Whey , Casein , Protein , Viscosity , Homogenisation , Powder
Citation
Walshe, E. J., O'Regan, J. and O'Mahony, J. A. (2021) 'Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders', International Journal of Dairy Technology, 74, pp. 592-599. doi: 10.1111/1471-0307.12788
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https://hdl.handle.net/10468/13479
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Food and Nutritional Sciences - Journal Articles
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© 2021, The Authors. International Journal of Dairy Technology published by John Wiley & Sons Ltd on behalf of Society of Dairy Technology. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.