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J Dairy Sci. 2015 May;98(5):2934-43. doi: 10.3168/jds.2014-9111. Epub 2015 Mar 12.

Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder.

Author information

1
Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir, Turkey. Electronic address: nurcan.koca@ege.edu.tr.
2
Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, 01180 Adana, Turkey.
3
Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Izmir, Turkey.

Abstract

Dairy powders are produced to increase the shelf life of fresh dairy products and for use as flavoring agents. In this study, 24 cheese powders produced under 7 different conditions were used to investigate the effects of spray-drying parameters (e.g., inlet air temperature, atomization pressure, and outlet air temperature) on the quality of white cheese powder. Composition, color, physical properties, reconstitution, and sensory characteristics of white cheese powders were determined. The results revealed that the white cheese powders produced in this study had low moisture content ratios and water activity values. High outlet air temperatures caused browning and enhanced Maillard reactions. Additionally, high outlet air temperatures increased wettability and dispersibility and decreased the solubility of white cheese powders. Free fat content was positively correlated with inlet air temperature and negatively correlated with outlet air temperature and atomization pressure. Sensory analyses revealed that white cheese powder samples had acceptable sensory characteristics with the exception of the sample produced at an outlet air temperature of 100°C, which had high scores for scorched flavor and color and low scores for cheese flavor.

KEYWORDS:

cheese powder; powder characteristics; spray drying; white cheese

PMID:
25771045
DOI:
10.3168/jds.2014-9111
[Indexed for MEDLINE]

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