Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders

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Standard

Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders. / Christiansen, Morten Vormsborg; Dave, Anant; Skibsted, Leif H.; Ahrné, Lilia.

I: International Dairy Journal, Bind 126, 105225, 2022.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Christiansen, MV, Dave, A, Skibsted, LH & Ahrné, L 2022, 'Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders', International Dairy Journal, bind 126, 105225. https://doi.org/10.1016/j.idairyj.2021.105225

APA

Christiansen, M. V., Dave, A., Skibsted, L. H., & Ahrné, L. (2022). Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders. International Dairy Journal, 126, [105225]. https://doi.org/10.1016/j.idairyj.2021.105225

Vancouver

Christiansen MV, Dave A, Skibsted LH, Ahrné L. Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders. International Dairy Journal. 2022;126. 105225. https://doi.org/10.1016/j.idairyj.2021.105225

Author

Christiansen, Morten Vormsborg ; Dave, Anant ; Skibsted, Leif H. ; Ahrné, Lilia. / Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders. I: International Dairy Journal. 2022 ; Bind 126.

Bibtex

@article{984b739c936e4bfba9ce7bf016d6e947,
title = "Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders",
abstract = "Substitution of commercial milk powders by fluid milk concentrates as ingredients in dairy products, may improve product quality and increase sustainability. This study compared the functional properties of skim milk concentrates made by reverse osmosis (SMC) with standard reconstituted high- and low-heat skim milk powders (POW-SMC). SMC had larger Z-average size values, higher viscosities, wider particle size distributions and lower extent of whey protein denaturation than POW-SMC. During storage, SMC showed no acid-induced gelation, but improved rennet-induced gelation compared with POW-SMC. Emulsification activity improved at 20 compared with 10% solids in all concentrates, while emulsion stability was lowest for SMC. Better foaming was observed for high-heat POW-SMC, except after 30 days, where SMC showed highest overrun. In certain dairy products, SMC can thus replace commercial powders to reduce processing costs and improve functionality. SMC showed to be especially advantageous for rennet-gelled products.",
author = "Christiansen, {Morten Vormsborg} and Anant Dave and Skibsted, {Leif H.} and Lilia Ahrn{\'e}",
note = "Funding Information: The present study is part of the Platform for Novel Gentle Processing, financially supported by the Danish Dairy Research Foundation (DDRF) (in Danish MFF, Mejeribrugets Forskningsfond), University of Copenhagen and Arla Foods Amba . Publisher Copyright: {\textcopyright} 2021 The Author(s)",
year = "2022",
doi = "10.1016/j.idairyj.2021.105225",
language = "English",
volume = "126",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Functional properties of skim milk concentrates produced by reverse osmosis filtration and reconstituted commercial powders

AU - Christiansen, Morten Vormsborg

AU - Dave, Anant

AU - Skibsted, Leif H.

AU - Ahrné, Lilia

N1 - Funding Information: The present study is part of the Platform for Novel Gentle Processing, financially supported by the Danish Dairy Research Foundation (DDRF) (in Danish MFF, Mejeribrugets Forskningsfond), University of Copenhagen and Arla Foods Amba . Publisher Copyright: © 2021 The Author(s)

PY - 2022

Y1 - 2022

N2 - Substitution of commercial milk powders by fluid milk concentrates as ingredients in dairy products, may improve product quality and increase sustainability. This study compared the functional properties of skim milk concentrates made by reverse osmosis (SMC) with standard reconstituted high- and low-heat skim milk powders (POW-SMC). SMC had larger Z-average size values, higher viscosities, wider particle size distributions and lower extent of whey protein denaturation than POW-SMC. During storage, SMC showed no acid-induced gelation, but improved rennet-induced gelation compared with POW-SMC. Emulsification activity improved at 20 compared with 10% solids in all concentrates, while emulsion stability was lowest for SMC. Better foaming was observed for high-heat POW-SMC, except after 30 days, where SMC showed highest overrun. In certain dairy products, SMC can thus replace commercial powders to reduce processing costs and improve functionality. SMC showed to be especially advantageous for rennet-gelled products.

AB - Substitution of commercial milk powders by fluid milk concentrates as ingredients in dairy products, may improve product quality and increase sustainability. This study compared the functional properties of skim milk concentrates made by reverse osmosis (SMC) with standard reconstituted high- and low-heat skim milk powders (POW-SMC). SMC had larger Z-average size values, higher viscosities, wider particle size distributions and lower extent of whey protein denaturation than POW-SMC. During storage, SMC showed no acid-induced gelation, but improved rennet-induced gelation compared with POW-SMC. Emulsification activity improved at 20 compared with 10% solids in all concentrates, while emulsion stability was lowest for SMC. Better foaming was observed for high-heat POW-SMC, except after 30 days, where SMC showed highest overrun. In certain dairy products, SMC can thus replace commercial powders to reduce processing costs and improve functionality. SMC showed to be especially advantageous for rennet-gelled products.

U2 - 10.1016/j.idairyj.2021.105225

DO - 10.1016/j.idairyj.2021.105225

M3 - Journal article

AN - SCOPUS:85120412391

VL - 126

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 105225

ER -

ID: 288783577