Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk (original) (raw)
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Journal of the Bangladesh Agricultural University, 2019
Spray drying is a method of drying powder via microencapsulated from liquid rapidly with hot temperature in order to increase the shelf life. Hence, the objectives of the study are to investigate the effect of spray drying temperature on the nutritional composition and physical properties of dry milk powder of Saanen goat milk reared in Sandakan using maltodextrin as binder. The experiment tested the inlet air temperature variation from 140°C - 220°C with triplicates. The result was analyzed by a one-way analysis variance (ANOVA) using the Statistical Analysis System (SAS) version 9.4. The results showed that there are significant (p<0.05) effects of inlet air temperature on dry milk powder in term of its protein content, fat content, moisture content and the sinkability of the milk powder. Among all of the treatments, the most sinkable temperature was at 140°C. Overall, the control powder, T0 = 180°C, however, is still preferable as nutritional value (for both protein and fat) s...
Comparison of Physicochemical Properties of Spray-dried Camel’s Milk and Cow's Milk Powder
In the present study, fresh raw camel and cow's milk were concentrated to 20-30% total solids, and then dried using a pilot spray-dryer. The effect of direction of feed on physicochemical properties camel milk powders on physicochemical characteristics of the various spray-dried milks were determined. Some of the examined parameters of spray dried milks were affected, such as the water activity which had low values (0.154 -0.208). Moreover, the degree of lightness was affected by direction of feeding, where co-current feeding gave the highest degree of lightness (97.73), when compared to counter current (93.82). The spray-drying samples also affected the solubility which recorded higher values of tested milk powder samples. The flowability was affected by the direction of feeding; the co-current feeding gave high values, when compared to counter-current feeding which gave less values (1.21-1.37). The yield was also affected, the spray-dried samples gave (68.84-88.20). The chemical analysis indicated that moisture, protein, fat, ash and acidity ranged 1.01-2.41%, 23.75-26.64%, 27.86-29.82% and 0.1-029%, respectively. The results show the importance of optimizing the drying process, in order to obtain products with better functional and physicochemical properties.
Journal of Food and Nutrition Research, 2016
Human milk is the ideal food to nourish newborn babies; it contains important nutrients: proteins, carbohydrates, fat, vitamins and minerals, which are needed to provide agood health to the infants. Milk fat provides about 50% of energy to infants and its fatty acids are essential for brain and retina development. Therefore, analysis of the lipid fraction of human milk is an important task, especially when this milk is processed. The objective of this research was to study the effect of pasteurization, freeze-drying and spray drying on some characteristics of human milk fat. The fatty acid profile was analyzed by HPLC and gas chromatography. Fat content, globule size and distribution were measured. The HPLC method for the analysis of fatty acids showed accuracy, precision and linearity in the concentration range studied. Non-significant differences in fat content between the different processes were found; however, there was a decrease of 23% in the fat content of spray dried milk. ...
The effect of cold storage (4 - 5°C) with blending different milkings to cold stored milk on some chemical composition, rheological properties and microbiological quality of buffalo’s and cow’s milk were studied. The results indicated that there are no significant effects on TS, fat and total protein contents of cold stored of buffalo's and cow's milk whereas, the acidity values slightly increased. Cold storage increased the rennet coagulation time (RCT), curd tension and curd syneresis values (p < 0.001). In addition, keeping of buffalo's and cow's milk at 4 - 5°C increased total viable bacterial counts (TVBC) with an concomitant increasing in lactic acid bacteria, psychrophilic bacteria, proteolytic and lipolytic bacteria, colifom bacteria, sporeformers, as well as moulds and yeast counts. To add milk from evening and morning milkings to cold stored buffalo's and cow's milk decreases the acidity and curd syneresis values besides promote an increase in pH, TS, fat, total protein, RCT and the curd tension values (p < 0.001). Moreover, mixing evening and morning milk with cold stored milk lowered the microbial groups mentioned above. So, cold storage and blending milkings can be used as a strategy to maintain the milk quality for a period until it be consumed without substantial loses in the milk properties.
Devising optimal technological parameters for spray drying to produce whole camel milk powder
Eastern-European Journal of Enterprise Technologies, 2021
Camel milk is a valuable source of protein and nutrients, it has therapeutic and prophylactic properties. The production of dry dairy products based on camel milk implies prolonging its shelf life, a decrease in the cost of its transportation and storage. To manufacture dry camel milk, it is necessary to optimize the technological parameters of drying, which affect its physical-chemical properties. Whole milk from camels (Camelus dromedarius) was dried on a spray drying plant under the following modes: the inlet temperature from 140 °C to 160 °C; the feed rate from 30 ml/min to 40 ml/min. The dependence of such physical properties of milk powder as the water solubility index, water absorption index, moisture content, hygroscopicity, density, water activity, the stickiness and size of particles on the technological parameters of drying has been established. The study results show that the highest index of solubility of samples was equal to 81.25±0.11 %, which corresponded to the air ...
Processes
This work aimed to establish an integrated approach to investigate the total phenolic content and antioxidant activities of dried skim camel and cow milk and their fractions. The milk fractions were obtained by acid or enzymatic coagulation followed by spray drying (inlet temperature/outlet temperature: 125 ± 2 °C/90 ± 2 °C) or freeze drying (−50 °C, 0.05 mbar) coupled or not to gamma irradiation (at 5, 11, 22 kGy). The results showed that the total phenolic content (measured in gallic acid equivalent, GAE) varied depending on the drying technique. The freeze-drying process corresponded to the highest values of total phenolic compounds, with 247.23 ± 2.08 mg GAE/100 g powder for the β-casein fraction of camel milk (βC CaM) and 621.13 ± 4.16 mg GAE/100 g powder for the β-casein fraction of cow milk (βC CoM). Compared to spray-dried fractions, freeze-dried fractions showed generally higher ferric reducing antioxidant power for both camel milk and cow milk. The highest values of free r...
Evaluation of the Quality of the Buffalo Milk
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj Napoca Animal Science and Biotechnologies, 2009
Milk has been used since the ancient times as staple by many people because of the optimal proportion of nutrients. Buffalo milk contains 58% more calcium, 40% more protein and 43% less cholesterol than cow milk. This paper makes an evaluation of the buffalo milk quality from the south-western area of Romania, Dolj (D) and Olt (O) Counties, by determining milk protein (Kjeldahl method), milk fat (extraction in organic solvents), lactose (iodometric method) and fatty acids (gas chromatography).
2021
Processing kefir into powder form is an effort to extend shelf life, prevent contamination from unwanted bacteria, and facilitate storage. For this reason, a proper drying method is needed to produce a good quality kefir powder. There are three types of drying methods used in this study, namely drying with a cabinet dryer, freeze dryer, and spray dryer. The purpose of this study was to determine the effect of different types of drying methods on pH value, solubility, viscosity, total acid, and alcohol content of goat's milk kefir powder after storage for two months. This study used a completely randomized design method with different types of drying methods, namely T1 (cabinet dryer), T2 (freeze dryer), and T3 (spray dryer). The data were analyzed using Analysis of Variance (ANOVA) with a confidence level of 95% and if it had a significant effect, it was continued with the Duncan Multiple Range Test. The results showed that the different drying methods did not show any significa...