Infant milk formula manufacture: process and compositional interactions in high dry matter wet-mixes

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dc.contributor.advisor Roos, Yrjö H. en
dc.contributor.advisor Fenelon, Mark A. en Murphy, Eoin G. 2015-11-12T11:22:10Z 2015 2015
dc.identifier.citation Murphy, E. G. 2015. Infant milk formula manufacture: process and compositional interactions in high dry matter wet-mixes. PhD Thesis, University College Cork. en
dc.identifier.endpage 182
dc.description.abstract Infant milk formula (IMF) is fortified milk with composition based on the nutrient content in human mother's milk, 0 to 6 months postpartum. Extensive medical and clinical research has led to advances in the nutritional quality of infant formula; however, relatively few studies have focused on interactions between nutrients and the manufacturing process. The objective of this research was to investigate the impact of composition and processing parameters on physical behaviour of high dry matter (DM) IMF systems with a view to designing more sustainable manufacturing processes. The study showed that commercial IMF, with similar compositions, manufactured by different processes, had markedly different physical properties in dehydrated or reconstituted state. Commercial products made with hydrolysed protein were more heat stable compared to products made with intact protein, however, emulsion quality was compromised. Heat-induced denaturation of whey proteins resulted in increased viscosity of wet-mixes, an effect that was dependant on both whey concentration and interactions with lactose and caseins. Expanding on fundamental laboratory studies, a novel high velocity steam injection process was developed whereby high DM (60%) wet-mixes with lower denaturation/viscosity compared to conventional processes could be achieved; powders produced using this process were of similar quality to those manufactured conventionally. Hydrolysed proteins were also shown to be an effective way of reducing viscosity in heat-treated high DM wet-mixes. In particular, using a whey protein concentrate whereby β-Lactoglobulin was selectively hydrolysed, i.e., α-Lactalbumin remained intact, reduced viscosity of wet-mixes during processing while still providing good emulsification. The thesis provides new insights into interactions between nutrients and/or processing which influence physical stability of IMF both in concentrated liquid and powdered form. The outcomes of the work have applications in such areas as; increasing the DM content of spray drier feeds in order to save energy, and, controlling final powder quality. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland (FIRM initiative 08RDTMFRC666); Teagasc (Walsh Fellowship) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2015, Eoin G. Murphy. en
dc.rights.uri en
dc.subject Infant milk formula manufacture en
dc.subject Heating of concentrated emulsions en
dc.subject Milk powders en
dc.title Infant milk formula manufacture: process and compositional interactions in high dry matter wet-mixes en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD (Food Science and Technology) en
dc.internal.availability Full text available en
dc.description.version Accepted Version
dc.contributor.funder Department of Agriculture, Food and the Marine, Ireland en
dc.contributor.funder Teagasc
dc.description.status Not peer reviewed en Food and Nutritional Sciences en
dc.check.reason This thesis contains information that was provided in confidence en
dc.check.opt-out No en
dc.thesis.opt-out false
dc.check.chapterOfThesis Chapter 2
dc.check.embargoformat Both hard copy thesis and e-thesis en
dc.internal.conferring Summer Conferring 2015

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© 2015, Eoin G. Murphy. Except where otherwise noted, this item's license is described as © 2015, Eoin G. Murphy.
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