Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

Denise Felix da Silva; Danai Tziouri; Lilia Ahrné; Nicolas Bovet; Flemming Hofmann Larsen; Richard Ipsen; Anni Bygvrå Hougaard

doi:10.1016/j.jfoodeng.2019.109763

Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

Denise Felix da Silva^*, Danai Tziouri, Lilia Ahrné, Nicolas Bovet, Flemming Hofmann Larsen, Richard Ipsen, Anni Bygvrå Hougaard

^*Corresponding author for this work

4 Citations (Scopus)

Abstract

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.

Original language	English
Article number	109763
Journal	Journal of Food Engineering
Volume	270
Number of pages	8
ISSN	0260-8774
DOIs	https://doi.org/10.1016/j.jfoodeng.2019.109763
Publication status	Published - 2020

Keywords

Cheese powder
Dairy ingredients
Dispersibility
Total rehydration
Wettability

Access to Document

10.1016/j.jfoodeng.2019.109763

Cite this

@article{d02d0219669f47aa88fe9722f26fb76d,

title = "Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration",

abstract = "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.",

keywords = "Cheese powder, Dairy ingredients, Dispersibility, Total rehydration, Wettability",

author = "{da Silva}, {Denise Felix} and Danai Tziouri and Lilia Ahrn{\'e} and Nicolas Bovet and Larsen, {Flemming Hofmann} and Richard Ipsen and Hougaard, {Anni Bygvr{\aa}}",

year = "2020",

doi = "10.1016/j.jfoodeng.2019.109763",

language = "English",

volume = "270",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

}

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 -

Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

Abstract

Keywords

Access to Document

Fingerprint

Cite this