Production and characterisation of goat milk powder made from sonicated whole milk concentrates
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In the present study, goat milk powder (GMP) was produced from sonicated whole milk concentrates for 0e60 min. The physicochemical, functional, and microbiological properties and powder flow behaviours of the GMP samples were determined. Sonication decreased firmness and consistency values of milk concentrate with the increased treatment time. L* value of the sonicated GMPs was higher than that of the control. The bulk density of samples was between 0.681 and 0.736 g cm(-3), increased by sonication. However, sonication resulted in lower wettability, dispersibility, and foaming capacity. The D [3,2] value of GMPs ranged from 21.9 to 31.1 mm, increased by sonication. Sonication caused reduced cohesion and caking properties of GMPs compared with the control. Also, lower compaction levels at different flow rates were determined in the sonicated samples. In general, powder flow analyses showed that sonication improved GMP flow behaviour. Sonicated samples had reduced microbial load compared with the control. (C)& nbsp;2022 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
High-Pressure Homogenization, Physicochemical Properties, Ultrasound Treatment, Physical-Properties, Flow Properties, Fat Globules, Skim Milk, Inactivation, Bacteria
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
129
