Abstract
Reconstituted milk protein concentrate (MPC; 80% protein) was mixed with lactose (MPC-Lac) or milk permeate (MPC-Perm) to 20% dry matter (DM) before been evaporated to 45% DM and subsequently spray dried. The pH of protein solutions, measured during evaporation from 20 to 45% DM at 50 °C, decreased from pH 6.64 to pH 6.53 and from 6.1 to 5.95 for MPC-Lac and MPC-Perm, respectively. The particle size and viscosity were greater in MPC-Perm than MPC-Lac solutions after evaporation. However, the heat stability of rehydrated MPC-Perm powder (3.5% protein) were significantly higher than MPC-Lac at pH values between 6.4 and 6.8, which may be attributed to the lower calcium ion concentration in MPC-Perm than in MPC-Lac. This study highlighted the complexity of mineral addition and phase distribution in protein-standardised milk systems; whereby higher levels of mineral addition contribute to viscosity and age thickening, but not necessarily lower heat stability.
Original language | English |
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Article number | 105037 |
Journal | International Dairy Journal |
Volume | 118 |
Number of pages | 9 |
ISSN | 0958-6946 |
DOIs | |
Publication status | Published - 2021 |