Spray-dried milk

Sato et a2- (34) demonstrated that a variety of common meat additives, inclucnrTg cottonseed flour, nonfat dry milk, spray-dried whey, wheat germ, and textured soy flour, inhibited WOF in the meat system. These products may have exerted their inhibitory effect on WOF through the Maillard reaction, since most of them contain some reducing sugars. Pratt (40) reported soybeans and soy protein concentrate had an inhibitory effect upon development of WOF and was able to demonstrate that the active components are water soluble. Fractionation and analysis of the water-soluble fraction showed the antioxidant activity was due to the presence of isoflavones and hydroxylated cinnamic acids (40). This confirms earlier work showing that the flavonoTcis present in plant extracts inhibit oxidation in sliced roast beef (41 ). 

Coulter, S.T. 1948. The keeping quality of dry whole milk spray dried in an atmosphere of an inert gas. J. Dairy Sci. 31, 995-1002. 

High Pressure Machine Engineered Pressure Systems, Inc. Instant nonfat milk, spray-dried coffee and freeze-dried coffee... 

Yan et al. (2001), studied how bulk density of instant nonfat milk, spray-dried coffee, and freeze-dried coffee was affected by HHP processing times, particle size, and water activity. The experimental curves for each powder in Figure 10 show that the powder bulk density increased as the pressure increased but remained constant after the pressure reached a critical value of 207 MPa for spray-dried coffee and 276 MPa for freeze-dried coffee at different water activities. The final compressed densities were not significantly different. When the pressure is higher than the critical value, there are no void spaces between the agglomerates or primary particles even the primary particles are crushed, leaving no open or closed pores within. Bear in mind, it is assumed that the compression mechanisms are the same as those in the confined uniaxial compression tests. 

In a spray-drying process, the fat is homogenized with emulsifiers, water and skim milk, spray dried and subsequently crystallized. 

Ultrafiltration. Membranes are used that are capable of selectively passing large molecules (>500 daltons). Pressures of 0.1—1.4 MPa (<200 psi) are exerted over the solution to overcome the osmotic pressure, while providing an adequate dow through the membrane for use. Ultrafiltration (qv) has been particulady successhil for the separation of whey from cheese. It separates protein from lactose and mineral salts, protein being the concentrate. Ultrafiltration is also used to obtain a protein-rich concentrate of skimmed milk from which cheese is made. The whey protein obtained by ultrafiltration is 50—80% protein which can be spray dried. 

Production. The main difference in the production of sweet and milk chocolate is that in the production of milk chocolate, water must be removed from the milk. Many milk chocolate producers in the United States use spray-dried milk powder. Others condense fresh whole milk with sugar, and either dry it, producing milk cmmb, or blend it with chocolate Hquor and then dry it, producing milk chocolate cmmb. These cmmbs are mixed with... 

While the rotary dryer shown is commonly used for grains and minerals, this system has been successfully applied to fluid-bed diying of plastic pellets, air-hft diying of wood fibers, and spray drying of milk solids. The air may be steam-heated as shown or heated By direct combustion of fuel, provided that a representative measurement of inlet air temperature can be made. If it cannot, then evaporative load can be inferred from a measurement of fuel flow, replacing AT in the set point calculation. 

Powdered-product collection, as in pneumatic conveying the spray drying of milk, eggs, and soap and the manufacture of nigh-purity zinc oxide and carbon black... 

H t Ground tolc-j — Spray dried milk-Alkaii fume-... 

In addition, Montenegro et al., (2007) determined that the photosensitized RF-mediated degradation of vitamins A, D3, and RF itself in skimmed milk was strongly reduced by the addition of small amounts of lycopene-gum arabic-sucrose microcapsules, prepared by spray-drying. Under these conditions, the bulk properties of the skimmed milk were unmodified. The main photoprotection mechanism of the milk vitamins was the efficient quenching of the 3Rf by the protein moiety of GA. Small contributions (<5%) to the total photoprotection percentage was due to both inner filter effect and 1O2 quenching by the microencapsulated lycopene. 

Spray-dried milk matrix with stabilized micro-organisms... 

Natural spray dried milk powder PCDD/PCDFs (ii)... 

Milk from cows contains 3.2% protein, about 80% of which is casein. Casein is isolated by a precipitation process from milk, involving heating, rinsing to remove whey, and drying to a powder. The yield is about 3 kg/ 100 kg skim milk. Rennet casein is obtained when the casein is precipitated by chymosin enzyme, also known as rennet, and acid casein is produced when precipitation is accomplished by acidification. Acid casein is usually found in the form of sodium caseinate or calcium caseinate, which are water-soluble salts. Caseinates are made by reacting NaOH or CaOH with a slurry of casein curd or powder and then spray drying (Southward, 2010). 

Spray Drying - Milk Powder Processing - Food Processing - Chemical Processing... 

Instantisation, in which the fluidized bed is responsible for a significant change to the structure and size of the granules, should not be confused with the use of an integrated fluidized bed drier immediately following spray drying. There are many descriptions in the literature of such processes a recent example of a novel application of this technique (Jha et al, 2002) is in the production of a shelf-stable powdered kheer mix, an Indian dessert which consists of a sweetened mixture of cooked partially concentrated milk and rice flour. This is spray dried, the particles are then dried in a fluidized bed and finally dry blended with sugar. 

Keogh, M.K., O Kennedy, B.T., Kelly, J., Auty, M.A., Kelly, P.M., Fureby, A., Haahr, A.-M. (2001). Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. Journal of Food Science, 66, 217-224. 

NFDM, which retains casein micelles similar to those in fresh milk, is produced by pasteurization of sklmmllk, vacuum concentration and spray drying under processing conditions that result in either "low heat" or "high heat" product. Low heat NFDM is required for most applications that depend upon a highly soluble protein, as the case for most emulsification applications, since it is manufactured under mild temperature conditions to minimize whey protein denaturation and complexation with casein micelles. 

Lactose glass. When a lactose solution is dried rapidly, viscosity increases so quickly that crystallization is impossible. A noncrystalline form is produced containing a- and /J-forms in the ratio at which they exist in solution. Lactose in spray-dried milk exists as a concentrated syrup or amorphous glass which is stable if protected from air, but is very hygroscopic and absorbs water rapidly from the atmosphere, becoming sticky. 

Severe heat treatment, as is encountered during roller drying and to a lesser extent spray drying, results in at least some demulsification of milk fat, with the formation of free fat, which causes (Chapter 3) ... 

Nonfat dry milk is produced from skim milk by condensing it with conventional equipment followed by spray or drum drying. The drum-dried product is relatively insoluble and is used principally for animal feeds. Over 95% of nonfat dry milk in the United States is used for human foods (American Dry Milk Institute 1982) and is produced by spray drying. Most instant NDM is made by rewetting the conventionally spray-dried product, allowing the particles to agglomerate, and... 

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