The impact of ozone treatment on whey concentrate on the flow behaviour, functional and microbiological characteristics of whey powder
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The impact of ozone treatment (OT) for 0 (control) 30, 60, 90 and 120 min to whey concentrate (WC) on powder flow, physicochemical, functional, and microbiological characteristics of whey powders (WPs) was examined. OT decreased the cohesiveness of WC, whereas the firmness, consistency and index of viscosity were not affected. OT caused higher L* and b* values in WP and improved the solubility and foaming capacity, but decreased foaming stability and bulk density. OT increased the mean particle size of WP samples depending on the treatment time. Higher treatment time of OT resulted in a lower cohesion index. OT decreased caking ability of WP samples and increased flow stability. Compaction coefficient and cohesion index depending on increasing test speed, were generally reduced with higher OT. Overall, powder flow analyses revealed that OT of WC resulted in improved flow behaviour of WP. The microbial load of WP was reduced using OT.(c) 2022 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
High-Pressure Homogenization, Milk Powders, Skim, Inactivation, Ozonation, Oxidation, Proteins, Efficacy, Quality, Cheese
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
134
