Physical and Microscopic Characterization of Dry Whole Milk with Altered Lactose Content. 1. Effect of Lactose Concentration

Carlos A. Aguilar, Gregory Ray Ziegler

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

The microstructures of spray-dried whole milk powders with 0, 27, 38, 48, 58, and 67% lactose were evaluated. Delactosed milk concentrates were prepared by ultrafiltration and diafiltration, and the lactose concentration in the powders was adjusted by addition of lactose to the spray-dried feed. Milk powder particles with 0% lactose had a more porous matrix with deep dents and wrinkles; lower true and apparent particle densities; and larger median diameter, vacuole volume, surface area, and free fat content. Higher lactose concentrations produced nearly spherical particles with a less porous matrix; higher true and apparent particle densities; and smaller median diameter, vacuole volume, surface area, and free fat content. Whole milk powder with modified lactose content may have potential in the manufacture of milk chocolate.

Original languageEnglish (US)
Pages (from-to)1189-1197
Number of pages9
JournalJournal of dairy science
Volume77
Issue number5
DOIs
StatePublished - Jan 1 1994

Fingerprint

whole milk
Lactose
lactose
Milk
dried milk
Powders
Vacuoles
vacuoles
surface area
Fats
lipid content
milk chocolate
Ultrafiltration
ultrafiltration
microstructure
powders
manufacturing
concentrates
milk

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology
  • Genetics

Cite this

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abstract = "The microstructures of spray-dried whole milk powders with 0, 27, 38, 48, 58, and 67{\%} lactose were evaluated. Delactosed milk concentrates were prepared by ultrafiltration and diafiltration, and the lactose concentration in the powders was adjusted by addition of lactose to the spray-dried feed. Milk powder particles with 0{\%} lactose had a more porous matrix with deep dents and wrinkles; lower true and apparent particle densities; and larger median diameter, vacuole volume, surface area, and free fat content. Higher lactose concentrations produced nearly spherical particles with a less porous matrix; higher true and apparent particle densities; and smaller median diameter, vacuole volume, surface area, and free fat content. Whole milk powder with modified lactose content may have potential in the manufacture of milk chocolate.",
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Physical and Microscopic Characterization of Dry Whole Milk with Altered Lactose Content. 1. Effect of Lactose Concentration. / Aguilar, Carlos A.; Ziegler, Gregory Ray.

In: Journal of dairy science, Vol. 77, No. 5, 01.01.1994, p. 1189-1197.

Research output: Contribution to journalArticle

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