Effect of heat treatment during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate

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dc.contributor.author Lin, Yingchen
dc.contributor.author Kelly, Alan L.
dc.contributor.author O'Mahony, James A.
dc.contributor.author Guinee, Timothy P.
dc.date.accessioned 2017-11-16T12:56:30Z
dc.date.available 2017-11-16T12:56:30Z
dc.date.issued 2017-11-06
dc.identifier.citation Lin, Y., Kelly, A. L., O'Mahony, J. A. and Guinee, T. P. (2017) 'Effect of heat treatment during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate', International Dairy Journal, 78, pp. 53-64. doi:10.1016/j.idairyj.2017.10.007 en
dc.identifier.volume 78
dc.identifier.startpage 53
dc.identifier.endpage 64
dc.identifier.issn 0958-6946
dc.identifier.uri http://hdl.handle.net/10468/5059
dc.identifier.doi 10.1016/j.idairyj.2017.10.007
dc.description.abstract The effects of key manufacturing steps (heat treatment, evaporation and spray drying) during the manufacture of low- and high-heat skim milk powders (SMP) on the physico-chemical and processing characteristics of milk, and concentrates of varying total solids (TS) levels prepared by reconstituting the milk powders, were evaluated. Milk heat treatment had the most pronounced effect, with an increase in severity of heat treatment from 72 °C × 15 s to 120 °C × 120 s, prior to evaporation resulting in higher heat coagulation time (HCT) at pH 6.3–6.6 and ethanol stability (ES) at pH 6.2–6.6, and a marked deterioration of rennet-induced coagulability. Increasing TS of the milk on reconstitution from 9.4 to 25% reduced HCT at pH >6.3 and ES at pH 6.6–7.0, increased ES at pH 6.2–6.4, and led to partial recovery of rennet-coagulability. The results highlight how heat treatment may be used to customise the functionality of SMP to different applications. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier Ltd. en
dc.rights © 2017, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Skim milk powder en
dc.subject Total solids en
dc.subject Heat coagulation time en
dc.subject Rennet-coagulability en
dc.title Effect of heat treatment during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Alan Kelly, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: a.kelly@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2018-11-06
dc.date.updated 2017-11-15T12:27:24Z
dc.description.version Accepted Version en
dc.internal.rssid 418921248
dc.contributor.funder Dairy Levy Trust Co-Operative Society Limited, Ireland
dc.description.status Peer reviewed en
dc.identifier.journaltitle International Dairy Journal en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress a.kelly@ucc.ie en


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© 2017, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2017, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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