The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties. / Felix da Silva, Denise; Larsen, Flemming Hofmann; Hougaard, Anni Bygvrå; Ipsen, Richard.
In: International Dairy Journal, Vol. 74, 2017, p. 27-38.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties
AU - Felix da Silva, Denise
AU - Larsen, Flemming Hofmann
AU - Hougaard, Anni Bygvrå
AU - Ipsen, Richard
PY - 2017
Y1 - 2017
N2 - The present work has evaluated how raw material, addition of emulsifying salts (ES) and drying technology affect particle characteristics, structure, and hydration of cheese powders. In this context the spray drying technology induced the strongest effect on morphology and swelling of cheese powder particles. The absence of ES caused formation of irregular and rough powder particles, which is suggested to be due to presence of free fat on the particle surface. No differences in water or fat mobility in the dried powders were observed by 1H low field-nuclear magnetic resonance. Agglomerated powder particles showed enhanced swelling but unchanged hydration properties compared with non-aggregated powder. Rheological measurements indicated the presence of a stable and elastic network after hydration.
AB - The present work has evaluated how raw material, addition of emulsifying salts (ES) and drying technology affect particle characteristics, structure, and hydration of cheese powders. In this context the spray drying technology induced the strongest effect on morphology and swelling of cheese powder particles. The absence of ES caused formation of irregular and rough powder particles, which is suggested to be due to presence of free fat on the particle surface. No differences in water or fat mobility in the dried powders were observed by 1H low field-nuclear magnetic resonance. Agglomerated powder particles showed enhanced swelling but unchanged hydration properties compared with non-aggregated powder. Rheological measurements indicated the presence of a stable and elastic network after hydration.
U2 - 10.1016/j.idairyj.2017.01.005
DO - 10.1016/j.idairyj.2017.01.005
M3 - Journal article
AN - SCOPUS:85013151350
VL - 74
SP - 27
EP - 38
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
ER -
ID: 176654204