Effect of spray drying temperature on physical properties and quality characteristics of dry mare's and sheep's milk
Year: 2024
Type: article
Abstract: Introduction.The aim of the research was to determine the influence of spray drying temperature of sheep and mare's milk, intended for use in the technology of products for infants, on its physical properties and quality indicators. Materials and methods.Native cow, mare and sheep milk were used for the research.Milk was dried using a Niro-Atomiser spray dryer at a temperature range of 130-190 °C.The peroxide value, particle size, insolubility index, and wettability were studied.The relative dissolution rate, viscosity, insolubility index and moisture content were determined in the prepared infant formulas.Results and discussion.In mare's milk, the peroxide index increased by 12% with increasing temperature from 140 to 150 °C.At lower drying temperatures (130-140 °C), the peroxide index also increased.Slow migration of fat in the particles during spray drying due to differences in density, non-polar nature and particle size resulted in excess fat on the surface of the powders.In sheep's milk, the peroxide index increased by 12% when dried in the temperature range from 160 to 170 °C and by 36% in the temperature range from 170 to 180 °C.The particle size of the dry milk depended on the chemical composition of the milk and the drying temperature.With an increase in the spray drying temperature in the range of 130-190 °C, the particle size of mare's milk decreased by 67%, and that of cow's milk by 29%.For sheep's milk, the particle size decreased by 21% with an increase in temperature to 180 °C, and a further increase in temperature contributed to the solidification of the dry milk particle and a partial increase in size.Mare's milk dried at low temperatures (130 °C) had a high insolubility index (0.4 cm 3 ), which was unacceptable for infant formulas.When it was dried at a temperature of 140 °C, the insolubility index decreased 4 times, and at a temperature of 150 °C -the insolubility index was 2 times higher compared to the drying temperature of 140 °C.The increasing of the insolubility index was related to the increase in the amount of denatured whey protein during drying at high temperatures.Sheep milk dried at high temperature 180 °C was characterised by a high insolubility index of 0.4 cm 3 .At a drying temperature of 170 °C, the insolubility index was the lowest 0.1 cm 3 .A wettability time shorter than 1 minute was achieved when mare's milk was dried at a temperature of 130-160 °C and sheep's milk at 170-180 °C.The rational temperature of the drying agent for spray drying of milk for the purpose of using in the infant formula technology was 140 °C for mare's milk, and 170 °C for sheep and cow's milk. Conclusions.Infant formulas based on mare's and sheep's milk produced at rational drying temperatures had similar viscosity curves to the control, and were characterised by high quality indicators and relative dissolution rate.
Institution: National University of Food Technologies
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4407397491