Production of Ultrafiltered Skim Milk Retentate Powder

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

75

Publication Date

1992

First Page

D84

Abstract

Raw skim milk retentate with 20% solids produced by UF was subjected to different heat treatments and pH adjustments prior to spray-drying. The heat treatments were 6S"C for 30 min, 75°C for 28 s, and 8S"C for 28 s. pH was adjusted to 6.4, 6.7. and 7.0. Retentate pow~ers were analyzed for moisture. protem, lactose, fat, ash, titratable acidity. and pH. Physical property determinations included solubility index. dispersibility, viscosity, scorched particles, poured density, packed density, and water absorption isotherm. No interaction effects of heat treatment and pH adjustment were observed. pH adjustments affected ash content and solution viscosity. Heat treatment affected solubility and poured density. pH adjustments and heat treatment had only minor effects on the measured properties. (Key words: skim milk retentate powder, heat treatment, pH shifts, chemical composition, physical properties)

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