TY - JOUR
T1 - Reconstitution behavior of cheese powders
T2 - effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration
AU - da Silva, Denise Felix
AU - Tziouri, Danai
AU - Ahrné, Lilia
AU - Bovet, Nicolas
AU - Larsen, Flemming Hofmann
AU - Ipsen, Richard
AU - Hougaard, Anni Bygvrå
PY - 2020
Y1 - 2020
N2 - The addition of dairy ingredients (buttermilk powder and/or sodium caseinate) to the cheese feed before spray drying, as well as the age of the cheese used as raw material on reconstitution behavior of cheese powder without emulsifying salt were studied. Cheese powders made with addition of 2% sodium caseinate plus 2% buttermilk powder showed increased wettability and the lowest amount of fat on the surface, but a delayed dispersibility. Powders made using only buttermilk powder (4%) and powders produced with 45 weeks old cheese exhibited faster dispersibility, but reduced total rehydration. Reconstituted powders produced with 16 weeks old cheese showed the best total rehydration. The amount of surface fat, lactose, and protein interactions with water in the cheese casein network are pointed to be the main reasons for the differences observed, as they affect particle size distribution or ability of the powder components to interact with the water.
AB - The addition of dairy ingredients (buttermilk powder and/or sodium caseinate) to the cheese feed before spray drying, as well as the age of the cheese used as raw material on reconstitution behavior of cheese powder without emulsifying salt were studied. Cheese powders made with addition of 2% sodium caseinate plus 2% buttermilk powder showed increased wettability and the lowest amount of fat on the surface, but a delayed dispersibility. Powders made using only buttermilk powder (4%) and powders produced with 45 weeks old cheese exhibited faster dispersibility, but reduced total rehydration. Reconstituted powders produced with 16 weeks old cheese showed the best total rehydration. The amount of surface fat, lactose, and protein interactions with water in the cheese casein network are pointed to be the main reasons for the differences observed, as they affect particle size distribution or ability of the powder components to interact with the water.
KW - Cheese powder
KW - Dairy ingredients
KW - Dispersibility
KW - Total rehydration
KW - Wettability
U2 - 10.1016/j.jfoodeng.2019.109763
DO - 10.1016/j.jfoodeng.2019.109763
M3 - Journal article
AN - SCOPUS:85073831357
SN - 0260-8774
VL - 270
JO - Journal of Food Engineering
JF - Journal of Food Engineering
M1 - 109763
ER -