![]() ![]() Indeed, the cost in use of matrix is an important factor to consider in spray drying, in light of its large scale of production. Compared to trehalose, it is more cost-efficient. It is more effective in maintaining the viability of dried bacterial cells than a number of wall materials that are commonly used in food industries, such as maltodextrin, gum arabic, inulin, and starch ( Ananta, Volkert, & Knorr, 2005 Corcoran et al., 2004 Lian et al., 2002 Reddy, Madhu, & Prapulla, 2009). RSM appears to be a good medium that enables efficient spray drying of probiotic cultures. Xiao Dong Chen, in Advances in Food and Nutrition Research, 2018 5.2.1 Dairy-Based Materials (Milk and Whey) Tong's group found that 5 mM mineral chelator treatment on skim milk concentrate may enhance heat stability of the resultant SMP ( Sikand et al., 2016a). Enzymatic cross-linked modification of SMP can improve the flowability and bulk density of the SMP, resulting in higher solubility and gel forming capacity for confectionery products ( Romeih et al., 2021). For instance, dry heat treatment of the SMP can increase the heat denaturation stability of the protein, thus preserving the solubility of the SMP ( Wu et al., 2020a, b, c). Like WMP, SMP can also be used as an emulsifier and gelling material in foods, and these functional properties can further be improved by applying some pretreatment processes. SMP can enhance the water holding capacity in meatloaves and meatballs, and so enhance their springiness, fractureability and firmness ( Barbut, 2010). For instance, SMP produced at a high temperature has lower solubility as compared to the SMP produced at a lower temperature ( Pugliese et al., 2017 Tidona et al., 2020). Functionalities and applications of the SMP are similar to WMP and vary depending on the food matrices and processing conditions. In the food industry, SMP and NFDM are often used to balance formulas for dairy products and are an integral part of the confectionery/chocolate production. Massachusetts Agropur, Inc., Wisconsin Dairy Farmers of America, Kansas and others. Some manufacturers and suppliers of SMP and NFDM are High Desert Milk, Burley Land O′ Lakes, Inc, Minneapolis Bluegrass Dairy & Food, Kentucky California Dairies, Inc., California O-AT-KA Milk Products Coop., New York United Dairymen of Arizona Agri-Mark, Inc. Temperature and moisture abuse during storage may lead to the agglomeration of powder particles leading to loss of viability and density, as well as the potential “caking” of powders due to the presence of amorphous lactose. SMP or NFDM should be packed and stored for not more than 18–24 months. According to the ADPI, SMP and NFDM should contain moisture and fat content of not more than 5% and 1.5%, respectively. The manufacturing processes involved in the production of SMP and NFDM are similar to WMP, except that pasteurized skim milk is used. ![]() Skim Milk Powder (SMP) is also known as nonfat dry milk (NFDM) or nonfat dehydrated milk powder due to their similar composition ( Table 1). Haotian Zheng, in Encyclopedia of Dairy Sciences (Third Edition), 2022 Skim Milk Powder & Nonfat Dry Milk ![]()
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