Processing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristics

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dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.contributor.authorDinkul, Muhsin
dc.contributor.authorAydemir, Serdar
dc.date.accessioned2024-10-04T18:52:43Z
dc.date.available2024-10-04T18:52:43Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe impact of sonication treatment (0, 5, 15, 30, and 60 min) of skim milk concentrates on physicochemical, functional, powder flow behaviour, and microbiological properties of milk powders was investigated. Sonication resulted in higher firmness and consistency of concentrates with increasing treatment time. In milk powders, higher L* and a* values were observed in sonicated samples. D[4,3] parameter of milk powders was between 8.1 and 255.0 mu m, and sonication for 60 min decreased this value. Sonication significantly decreased the caking, cohesion, and compaction properties of samples. The flow stability of sonicated samples was higher than that of the control. Sonication can result in improved flow characteristics of milk powders in terms of caking, cohesion, and compaction. These observations could relate to effects of sonication on casein micelle, whey proteins denaturation, whey/whey or casein/whey aggregation. Sonication of milk concentrates was also effective in reducing the microbial counts of milk powders. (C) 2021 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2021.105080
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85106362360en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105080
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3626
dc.identifier.volume120en_US
dc.identifier.wosWOS:000658757200010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh-Pressure Homogenizationen_US
dc.subjectPhysical-Propertiesen_US
dc.subjectMuramic Aciden_US
dc.subjectUltrasounden_US
dc.subjectInactivationen_US
dc.subjectViscosityen_US
dc.subjectAiren_US
dc.titleProcessing of skim milk powder made using sonicated milk concentrates: A study of physicochemical, functional, powder flow and microbiological characteristicsen_US
dc.typeArticleen_US

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