Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

Research output: Contribution to journalJournal articleResearchpeer-review

Standard

Reconstitution behavior of cheese powders : effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration. / da Silva, Denise Felix; Tziouri, Danai; Ahrné, Lilia; Bovet, Nicolas; Larsen, Flemming Hofmann; Ipsen, Richard; Hougaard, Anni Bygvrå.

In: Journal of Food Engineering, Vol. 270, 109763, 2020.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

da Silva, DF, Tziouri, D, Ahrné, L, Bovet, N, Larsen, FH, Ipsen, R & Hougaard, AB 2020, 'Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration', Journal of Food Engineering, vol. 270, 109763. https://doi.org/10.1016/j.jfoodeng.2019.109763

APA

da Silva, D. F., Tziouri, D., Ahrné, L., Bovet, N., Larsen, F. H., Ipsen, R., & Hougaard, A. B. (2020). Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration. Journal of Food Engineering, 270, [109763]. https://doi.org/10.1016/j.jfoodeng.2019.109763

Vancouver

da Silva DF, Tziouri D, Ahrné L, Bovet N, Larsen FH, Ipsen R et al. Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration. Journal of Food Engineering. 2020;270. 109763. https://doi.org/10.1016/j.jfoodeng.2019.109763

Author

da Silva, Denise Felix ; Tziouri, Danai ; Ahrné, Lilia ; Bovet, Nicolas ; Larsen, Flemming Hofmann ; Ipsen, Richard ; Hougaard, Anni Bygvrå. / Reconstitution behavior of cheese powders : effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration. In: Journal of Food Engineering. 2020 ; Vol. 270.

Bibtex

@article{d02d0219669f47aa88fe9722f26fb76d,
title = "Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration",
abstract = "The addition of dairy ingredients (buttermilk powder and/or sodium caseinate) to the cheese feed before spray drying, as well as the age of the cheese used as raw material on reconstitution behavior of cheese powder without emulsifying salt were studied. Cheese powders made with addition of 2{\%} sodium caseinate plus 2{\%} buttermilk powder showed increased wettability and the lowest amount of fat on the surface, but a delayed dispersibility. Powders made using only buttermilk powder (4{\%}) and powders produced with 45 weeks old cheese exhibited faster dispersibility, but reduced total rehydration. Reconstituted powders produced with 16 weeks old cheese showed the best total rehydration. The amount of surface fat, lactose, and protein interactions with water in the cheese casein network are pointed to be the main reasons for the differences observed, as they affect particle size distribution or ability of the powder components to interact with the water.",
keywords = "Cheese powder, Dairy ingredients, Dispersibility, Total rehydration, Wettability",
author = "{da Silva}, {Denise Felix} and Danai Tziouri and Lilia Ahrn{\'e} and Nicolas Bovet and Larsen, {Flemming Hofmann} and Richard Ipsen and Hougaard, {Anni Bygvr{\aa}}",
year = "2020",
doi = "10.1016/j.jfoodeng.2019.109763",
language = "English",
volume = "270",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Reconstitution behavior of cheese powders

T2 - effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration

AU - da Silva, Denise Felix

AU - Tziouri, Danai

AU - Ahrné, Lilia

AU - Bovet, Nicolas

AU - Larsen, Flemming Hofmann

AU - Ipsen, Richard

AU - Hougaard, Anni Bygvrå

PY - 2020

Y1 - 2020

N2 - The addition of dairy ingredients (buttermilk powder and/or sodium caseinate) to the cheese feed before spray drying, as well as the age of the cheese used as raw material on reconstitution behavior of cheese powder without emulsifying salt were studied. Cheese powders made with addition of 2% sodium caseinate plus 2% buttermilk powder showed increased wettability and the lowest amount of fat on the surface, but a delayed dispersibility. Powders made using only buttermilk powder (4%) and powders produced with 45 weeks old cheese exhibited faster dispersibility, but reduced total rehydration. Reconstituted powders produced with 16 weeks old cheese showed the best total rehydration. The amount of surface fat, lactose, and protein interactions with water in the cheese casein network are pointed to be the main reasons for the differences observed, as they affect particle size distribution or ability of the powder components to interact with the water.

AB - The addition of dairy ingredients (buttermilk powder and/or sodium caseinate) to the cheese feed before spray drying, as well as the age of the cheese used as raw material on reconstitution behavior of cheese powder without emulsifying salt were studied. Cheese powders made with addition of 2% sodium caseinate plus 2% buttermilk powder showed increased wettability and the lowest amount of fat on the surface, but a delayed dispersibility. Powders made using only buttermilk powder (4%) and powders produced with 45 weeks old cheese exhibited faster dispersibility, but reduced total rehydration. Reconstituted powders produced with 16 weeks old cheese showed the best total rehydration. The amount of surface fat, lactose, and protein interactions with water in the cheese casein network are pointed to be the main reasons for the differences observed, as they affect particle size distribution or ability of the powder components to interact with the water.

KW - Cheese powder

KW - Dairy ingredients

KW - Dispersibility

KW - Total rehydration

KW - Wettability

U2 - 10.1016/j.jfoodeng.2019.109763

DO - 10.1016/j.jfoodeng.2019.109763

M3 - Journal article

AN - SCOPUS:85073831357

VL - 270

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

M1 - 109763

ER -

ID: 230897014