Behaviour of homogenized fat globules during the spray drying of whole milk |
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| Affiliation: | 1. Riddet Centre, Massey University, Private Bag 11222, Palmerston North, New Zealand;2. Fonterra Research Centre, Fonterra Co-operative Group Ltd., Private Bag 11029, Palmerston North, New Zealand;1. Quadram Institute Bioscience, Norwich Research Park, Norwich, Norfolk, NR4 7UA, UK;2. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork P61C996, Ireland;3. School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK;1. College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China;2. Riddet Institute, Massey University, Palmerston North 4442, New Zealand;1. Department of Food Science, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA;2. Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;3. PepsiCo, Inc., Barrington, IL 60010, USA;4. Department of Food Science, University of Guelph, Guelph, Ontario, N3C3X9, Canada;1. AgroParisTech, UMR1145 Ingénierie Procédés Aliments, 1 avenue des Olympiades, Massy, F-91744, France;2. INRA, UMR1145 Ingénierie Procédés Aliments, Massy, F-91744, France;3. Univ Parsi-Sud, UMR1145 Ingénierie Procédés Aliments, Orsay, F-91405, France;4. Laboratory of Food Process Engineering, Institute of Food, Nutrition and Health, ETH Zurich, Zurich, CH-8092, Switzerland |
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| Abstract: | The changes in milk fat globule size and fat globule surface proteins of both low-preheated and high-preheated concentrated milks, which were homogenized at low or high pressure prior to spray drying using a disc atomization drier, were examined. The average fat globule size (d32) of the spray-dried milk powders was smaller than that of the corresponding concentrates, but a small proportion of very large globules (4–80 μm) was also formed during spray drying. As a consequence, total surface protein (mg protein g−1 fat) increased due to the adsorption of casein micelles at the fat globule surface during spray drying. Confocal micrographs of the powders showed some apparent spreading of the fat on the surface of the powder particles, particularly when the concentrates were homogenized at low pressure. These results indicate disruption of the milk fat globules during spray drying, which consequently causes changes in the fat globule surface protein layer. |
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