Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder

Journal of Dairy Science
Nurcan KocaFigen Kaymak-Ertekin

Abstract

Dairy powders are produced to increase the shelf life of fresh dairy products and for use as flavoring agents. In this study, 24 cheese powders produced under 7 different conditions were used to investigate the effects of spray-drying parameters (e.g., inlet air temperature, atomization pressure, and outlet air temperature) on the quality of white cheese powder. Composition, color, physical properties, reconstitution, and sensory characteristics of white cheese powders were determined. The results revealed that the white cheese powders produced in this study had low moisture content ratios and water activity values. High outlet air temperatures caused browning and enhanced Maillard reactions. Additionally, high outlet air temperatures increased wettability and dispersibility and decreased the solubility of white cheese powders. Free fat content was positively correlated with inlet air temperature and negatively correlated with outlet air temperature and atomization pressure. Sensory analyses revealed that white cheese powder samples had acceptable sensory characteristics with the exception of the sample produced at an outlet air temperature of 100°C, which had high scores for scorched flavor and color and low scores for cheese ...Continue Reading

References

Dec 22, 1999·The Proceedings of the Nutrition Society·J HardyJ Fanni
Aug 17, 2000·International Journal of Food Sciences and Nutrition·P SrinivasanP R Kulkarni
Nov 16, 2004·Critical Reviews in Food Science and Nutrition·Marie E C ThomasStéphane Desobry

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Citations

Jul 28, 2016·Brazilian Journal of Biology = Revista Brasleira De Biologia·R D M NunesA P Peron
Aug 24, 2017·Brazilian Journal of Biology = Revista Brasleira De Biologia·I M S SalesA P Peron
May 13, 2021·Brazilian Journal of Biology = Revista Brasleira De Biologia·L S FrâncicaA P Peron

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