The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties

Research output: Contribution to journalJournal articleResearchpeer-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 journalJournal articleResearchpeer-review

Harvard

Felix da Silva, D, Larsen, FH, Hougaard, AB & Ipsen, R 2017, 'The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties', International Dairy Journal, vol. 74, pp. 27-38. https://doi.org/10.1016/j.idairyj.2017.01.005

APA

Felix da Silva, D., Larsen, F. H., Hougaard, A. B., & Ipsen, R. (2017). The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties. International Dairy Journal, 74, 27-38. https://doi.org/10.1016/j.idairyj.2017.01.005

Vancouver

Felix da Silva D, Larsen FH, Hougaard AB, Ipsen R. The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties. International Dairy Journal. 2017;74:27-38. https://doi.org/10.1016/j.idairyj.2017.01.005

Author

Felix da Silva, Denise ; Larsen, Flemming Hofmann ; Hougaard, Anni Bygvrå ; Ipsen, Richard. / The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties. In: International Dairy Journal. 2017 ; Vol. 74. pp. 27-38.

Bibtex

@article{dbb4a74869634b1bbe71d1233db8b8ba,
title = "The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties",
abstract = "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.",
author = "{Felix da Silva}, Denise and Larsen, {Flemming Hofmann} and Hougaard, {Anni Bygvr{\aa}} and Richard Ipsen",
year = "2017",
doi = "10.1016/j.idairyj.2017.01.005",
language = "English",
volume = "74",
pages = "27--38",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

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

VL - 74

SP - 27

EP - 38

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

ER -

ID: 176654204