By Adnan Tamime
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Extra resources for Dairy Powders and Concentrated Products (Society of Dairy Technology)
However, in some products, free fat is produced during processing (F¨aldt & Bergenstahl, 1995). For example, during drying, the fat of the milk fat globule does not shrink, but that in the milk fat globule membrane does, which causes rupture of the membrane and production of free fat. The free fat is present predominantly on or close to the surface of powder particles and in cracks and ﬁssures in the surface of the particle (Buma, 1971). Free fat has a detrimental effect on some functional properties of powders such as ﬂowability and dispersibility, and is more susceptible to oxidative deterioration than globular fat is during storage.
2 Average mineral composition of whole cow’s milk. 09 Arsenic 20–60 Silicon 700 Boron 500–1000 After Flynn & Cashman (1997). 3 Mineral composition of liquid, concentrated and dried milk products. 9 Product Liquid milks Concentrated milks Milk powders Casein and whey protein powders Ca-caseinate After Hargrove & Alford (1974), Posati & Orr (1976), Bassette & Acosta (1988), Jensen (1990), Caric (1993), Australian Dairy Corporation (1999), Anonymous (2003), Boumba et al. (2001), Fox (2003), Kim et al.
Free water occupies the void volume or the pores of the food. It functions as a dispersing agent, as a solvent for crystalline compounds and as a support for microbial growth. Adsorbed water is present on the surface of the macromolecules in the food matrices, whereas bound water is the water of hydration, which is bound to the product by strong hydrogen bonds (Mathlouthi, 2001). Milk powders are generally hygroscopic and hence increase or decrease in water content according to the environmental relative humidity (RH).
Dairy Powders and Concentrated Products (Society of Dairy Technology) by Adnan Tamime