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

dc.check.date2018-11-06
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisher.en
dc.contributor.authorLin, Yingchen
dc.contributor.authorKelly, Alan L.
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorGuinee, Timothy P.
dc.contributor.funderDairy Levy Trust Co-Operative Society Limited, Ireland
dc.date.accessioned2017-11-16T12:56:30Z
dc.date.available2017-11-16T12:56:30Z
dc.date.issued2017-11-06
dc.date.updated2017-11-15T12:27:24Z
dc.description.abstractThe 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.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationLin, 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.2017.10.007en
dc.identifier.doi10.1016/j.idairyj.2017.10.007
dc.identifier.endpage64
dc.identifier.issn0958-6946
dc.identifier.journaltitleInternational Dairy Journalen
dc.identifier.startpage53
dc.identifier.urihttps://hdl.handle.net/10468/5059
dc.identifier.volume78
dc.language.isoenen
dc.publisherElsevier 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.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectSkim milk powderen
dc.subjectTotal solidsen
dc.subjectHeat coagulation timeen
dc.subjectRennet-coagulabilityen
dc.titleEffect of heat treatment during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrateen
dc.typeArticle (peer-reviewed)en
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