Advertisement

Dairy Fat and Fat-Filled Powders: Process-Product Interactions

  • Pierre Schuck
Chapter
  • 116 Downloads

Abstract

Fat-filled spray-dried dairy powders have achieved great economic, nutritional and functional importance. This includes a wide range of products such as whole milk powder, cream powder, whey derivatives, infant milk formula and dairy ingredients enriched with either milk fat or with vegetable oils.

References

  1. Aguilar, C. A., & Ziegler, G. R. (1994a). Physical and microscopic characterization of dry whole milk with altered lactose content. 1. Effect of lactose concentration. Journal of Dairy Science, 77, 1189–1197.Google Scholar
  2. Aguilar, C. A., & Ziegler, G. R. (1994b). Physical and microscopic characterization of dry whole milk with altered lactose content. 2. Effect of lactose crystallization. Journal of Dairy Science, 77, 1198–1204.Google Scholar
  3. Allison, S. D., Chang, B., Randolph, T. W., & Carpenter, J. F. (1999). Hydrogen bonding between sugar and protein is responsible for inhibition of dehydration-induced protein unfolding. Archives of Biochemistry and Biophysics, 365, 289–298.PubMedGoogle Scholar
  4. Aule, O., & Worstorff, H. (1975). Influence of mechanical treatment of milk on quantities of FFA and free fat in the milk, as well as on the separability of the milk. Bulletin of the International Dairy Federation, 86, 116–120.Google Scholar
  5. Blanchard, E., Zhu, P., & Schuck, P. (2014). Infant formula powders. In B. Bhandari, N. Bansal, M. Zhang, & P. Schuck (Eds.), Handbook of food powders (pp. 465–483). Cambridge, UK: Woodhead Publishing Limited.Google Scholar
  6. Buchheim, W., Samhammer, E., & Lembke, J. (1974). Light-microscopical visualization of fat on the surface of dried milk particles. Milchwissenschaft, 29, 513–517.Google Scholar
  7. Buma, T. J. (1971). Free fat in spray-dried whole milk. 3. Particle size. Its estimation, influence of processing parameters and its relation to free-fat content. Netherlands Milk and Dairy Journal, 25, 53–72.Google Scholar
  8. Chever, S., Mejean, S., Dolivet, A., Mei, F., Den Boer, C. M., Le Barzic, G., et al. (2017). Agglomeration during spray drying: Physical and rehydration properties of whole milk/sugar mixture powders. LWT - Food Science and Technology, 83, 33–41.Google Scholar
  9. Cordier, J.-J. (2008). Production of powdered infant formulae and microbiological control measures. In J. M. Farber & S. J. Forsythe (Eds.), Enterobacter sakawakii (pp. 145–185). Washington, DC: ASM Press.Google Scholar
  10. Croguennec, T., Jeantet, R., & Schuck, P. (2016). From milk to dairy products. In R. Jeantet, T. Croguennec, P. Schuck, & G. Brulé (Eds.), Handbook of food science and technology: Food biochemistry and technology (Vol. 3, pp. 3–63). London, UK: ISTE and Wiley.Google Scholar
  11. Crowley, S. V., Kelly, A. L., Schuck, P., Jeantet, R., & O’Mahony, J. A. (2016). Rehydration and solubility characteristics of high-protein dairy powders. In P. L. H. McSweeney & J. A. O’Mahony (Eds.), Advanced dairy chemistry-1B proteins: Applied aspects (pp. 99–131). New York, NY: Springer Publishers.Google Scholar
  12. Efstathiou, T., Feuardent, C., Méjean, S., & Schuck, P. (2002). The use of carbonyl analysis to follow the main reactions involved in the process of deterioration of dehydrated dairy products: Prediction of most favourable degree of dehydration. Le Lait, 82, 423–439.Google Scholar
  13. Fäldt, P., & Bergenståhl, B. (1996). Spray-dried whey protein/lactose/soybean oil emulsions. 2. Redispersability, wettability and particle structure. Food Hydrocolloids, 10, 431–439.Google Scholar
  14. FAO/WHO. (2007). Standard for infant formulas and formulas for special medical purposes intended for infants, CODEX STAN 72-1981. Rome, Italy: Food and Agricultural Organization of United Nations.Google Scholar
  15. Gaiani, C., Ehrhardt, J. J., Scher, J., Hardy, J., Desobry, S., & Banon, S. (2006). Surface composition of dairy powders observed by X-ray photoelectronspectroscopy and effects on their rehydration properties. Colloids and Surfaces. B, Biointerfaces, 49, 71–78.PubMedGoogle Scholar
  16. Gernigon, G., Baillon, F., Espitalier, F., Le Floch-Fouéré, C., Schuck, P., & Jeantet, R. (2013). Effects of the addition of various minerals, proteins and salts of organic acids on the principal steps of α-lactose monohydrate crystallization. International Dairy Journal, 30, 88–95.Google Scholar
  17. Henning, D. R., Baer, R. J., Hassan, A. N., & Dave, R. (2006). Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads. Journal of Dairy Science, 89, 1179–1188.Google Scholar
  18. IDF. (2016). The world dairy situation 2016. Bulletin of the International Dairy Federation, 485, 264.Google Scholar
  19. Jeantet, R., Schuck, P., Six, T., Andre, C., & Delaplace, G. (2010). The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder. Dairy Science and Technology, 90, 225–236.Google Scholar
  20. King, N. (1965). The physical structure of dried milk. Dairy Science Abstracts, 27, 91–104.Google Scholar
  21. Montagne, D. H., Van Dael, P., Skanderby, M., & Hugelshofer, W. (2009). Infant formulae – powders and liquids. In A. Y. Tamime (Ed.), Dairy powders and concentrated products (pp. 294–331). Ayr, UK: Wiley-Blackwell.Google Scholar
  22. Pisecky, J. (1997). Handbook of milk powder manufacture. Copenhagen, Denmark: Niro A/S.Google Scholar
  23. Schuck, P. (2013). Condensed and powdered milk. In Y. W. Park & G. F. W. Haenlein (Eds.), Milk and dairy products in human nutrition (pp. 412–434). Oxford, UK: Wiley-Blackwell.Google Scholar
  24. Schuck, P. (2011a). Dehydrated dairy products/milk powder: Types and manufacture. In J. W. Fuquay, P. F. Fox, & P. L. H. McSweeney (Eds.), Encyclopedia of dairy sciences (Vol. 2, 2nd ed., pp. 108–116). San Diego, CA: Academic Press.Google Scholar
  25. Schuck, P. (2011b). Dehydrated dairy products/milk powder: Physical and functional properties of milk powders. In J. W. Fuquay, P. F. Fox, & P. L. H. McSweeney (Eds.), Encyclopedia of Dairy Sciences (Vol. 2, 2nd ed., pp. 117–124). San Diego, CA: Academic Press.Google Scholar
  26. Schuck, P. (2011c). Lactose and oligosaccharides/lactose: Crystallization. In J. W. Fuquay, P. F. Fox, & P. L. H. McSweeney (Eds.), Encyclopedia of dairy sciences (Vol. 3, 2nd ed., pp. 182–195). San Diego, CA: Academic Press.Google Scholar
  27. Schuck, P. (2002). Spray drying of dairy products: state of the art. Lait 82(4), 375–382.Google Scholar
  28. Schuck, P., Méjean, S., Dolivet, A., Gaiani, C., Banon, S., Scher, J., et al. (2007). Water transfer during rehydration of micellar casein powders. Le Lait, 87, 425–432.Google Scholar
  29. Schuck, P., Dolivet, A., & Jeantet, R. (2012). Analytical methods for food and dairy powders. Oxford, UK: Wiley-Blackwell.Google Scholar
  30. Schuck, P., Méjean, S., Dolivet, A., & Jeantet, R. (2005). Thermohygrometric sensor: A tool for optimizing the spray drying process. Innovative Food Science and Emerging Technologies, 6, 45–50.Google Scholar
  31. Schuck, P., Dolivet, A., Méjean, S., Zhu, P., Blanchard, E., & Jeantet, R. (2009). Drying by desorption: A tool to determine spray drying parameters. Journal of Food Engineering, 94, 199–204.Google Scholar
  32. Schuck, P., Roignant, M., Brulé, G., Davenel, A., Famelart, M. H., & Maubois, J. L. (1998). Simulation of water transfer in spray drying. Drying Technology, 16, 1371–1393.Google Scholar
  33. Shimada, Y., Roos, Y. H., & Karel, M. (1991). Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model. Journal of Agricultural and Food Chemistry, 39, 637–641.Google Scholar
  34. Vignolles, M. L., Jeantet, R., Lopez, C., & Schuck, P. (2007). Free fat, surface fat and dairy powder: Interactions between process and product. A review. Le Lait, 87, 187–236.Google Scholar
  35. Vignolles, M. L., Lopez, C., Madec, M. N., Ehrhardt, J. J., Méjean, S., Schuck, P., et al. (2009). Fat properties during homogenization, spray-drying and storage affect the physical properties of dairy powders. Journal of Dairy Science, 92, 58–70.PubMedGoogle Scholar
  36. Walstra, P., Geurts, T. J., Noomen, A., Jellema, A., & van Boekel, M. A. J. S. (1999). Dairy technology: Principles of milk properties and processes. Basel, Switzerland: Marcel Dekker.Google Scholar
  37. Westergaard, V. (2004). Milk Powder Technology. Evaporation and Spray Drying. Copenhagen: Niro A/S.Google Scholar
  38. WHO (World Health Organization). (2011). Exclusive breastfeeding for six months best for babies everywhere. Retrieved 20 January, 2012, from http://www.who.int/mediacentre/news/statements/2011/breastfeeding_20110115/en/

Copyright information

© Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Pierre Schuck
    • 1
  1. 1.INRA Agrocampus Ouest, UMR 1253, STLORennesFrance

Personalised recommendations