The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties

Denise Felix da Silva; Flemming Hofmann Larsen; Anni Bygvrå Hougaard; Richard Ipsen

doi:10.1016/j.idairyj.2017.01.005

The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties

Denise Felix da Silva^*, Flemming Hofmann Larsen, Anni Bygvrå Hougaard, Richard Ipsen

^*Corresponding author for this work

Food Analytics and Biotechnology

13 Citations (Scopus)

Abstract

The present work has evaluated how raw material, addition of emulsifying salts (ES) and drying technology affect particle characteristics, structure, and hydration of cheese powders. In this context the spray drying technology induced the strongest effect on morphology and swelling of cheese powder particles. The absence of ES caused formation of irregular and rough powder particles, which is suggested to be due to presence of free fat on the particle surface. No differences in water or fat mobility in the dried powders were observed by ¹H low field-nuclear magnetic resonance. Agglomerated powder particles showed enhanced swelling but unchanged hydration properties compared with non-aggregated powder. Rheological measurements indicated the presence of a stable and elastic network after hydration.

Original language	English
Journal	International Dairy Journal
Volume	74
Pages (from-to)	27-38
Number of pages	12
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2017.01.005
Publication status	Published - Nov 2017

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title = "The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties",

abstract = "The present work has evaluated how raw material, addition of emulsifying salts (ES) and drying technology affect particle characteristics, structure, and hydration of cheese powders. In this context the spray drying technology induced the strongest effect on morphology and swelling of cheese powder particles. The absence of ES caused formation of irregular and rough powder particles, which is suggested to be due to presence of free fat on the particle surface. No differences in water or fat mobility in the dried powders were observed by 1H low field-nuclear magnetic resonance. Agglomerated powder particles showed enhanced swelling but unchanged hydration properties compared with non-aggregated powder. Rheological measurements indicated the presence of a stable and elastic network after hydration.",

author = "{Felix da Silva}, Denise and Larsen, {Flemming Hofmann} and Hougaard, {Anni Bygvr{\aa}} and Richard Ipsen",

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T1 - The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties

AU - Felix da Silva, Denise

AU - Larsen, Flemming Hofmann

AU - Hougaard, Anni Bygvrå

AU - Ipsen, Richard

PY - 2017/11

Y1 - 2017/11

N2 - The present work has evaluated how raw material, addition of emulsifying salts (ES) and drying technology affect particle characteristics, structure, and hydration of cheese powders. In this context the spray drying technology induced the strongest effect on morphology and swelling of cheese powder particles. The absence of ES caused formation of irregular and rough powder particles, which is suggested to be due to presence of free fat on the particle surface. No differences in water or fat mobility in the dried powders were observed by 1H low field-nuclear magnetic resonance. Agglomerated powder particles showed enhanced swelling but unchanged hydration properties compared with non-aggregated powder. Rheological measurements indicated the presence of a stable and elastic network after hydration.

AB - The present work has evaluated how raw material, addition of emulsifying salts (ES) and drying technology affect particle characteristics, structure, and hydration of cheese powders. In this context the spray drying technology induced the strongest effect on morphology and swelling of cheese powder particles. The absence of ES caused formation of irregular and rough powder particles, which is suggested to be due to presence of free fat on the particle surface. No differences in water or fat mobility in the dried powders were observed by 1H low field-nuclear magnetic resonance. Agglomerated powder particles showed enhanced swelling but unchanged hydration properties compared with non-aggregated powder. Rheological measurements indicated the presence of a stable and elastic network after hydration.

U2 - 10.1016/j.idairyj.2017.01.005

DO - 10.1016/j.idairyj.2017.01.005

M3 - Journal article

AN - SCOPUS:85013151350

SN - 0958-6946

VL - 74

SP - 27

EP - 38

JO - International Dairy Journal

JF - International Dairy Journal

ER -

The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties

Abstract

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