The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese
الموضوعات :M. Yousefi Jozdani 1 , M. Goli 2 , S. A. Mortazavi 3
1 - M. Sc. Graduated of the Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
2 - Associate professor of the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
3 - Professor of the Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
الکلمات المفتاحية: Atomizer Speed, Cheese, Milk Powder, Spray Drying, Texture Profile Analysis,
ملخص المقالة :
In this research, an industrial spray dryer was used and the effects of atomizer speed on the physicochemical properties of milk powder, the textural and sensory characteristics of white cheese made from this milk powder were evaluated. For this purpose, whole milk was converted into powder by using three different speeds (10,000, 11,000, and 12,000 rpm). The results showed that by increasing atomizer speed in the spray dryer, the average size of casein micelle is significantly decreased (P < 0.05), whereas no significant effect is observed on the chemical properties of milk powder. White cheese characteristics indicated that by increasing atomizer speed, texture parameters, such as hardness, mastication, and gumminess were significantly reduced (P < 0.05). Sensory evaluation also revealed that the cheese samples prepared with dried milk produced at 12,000 rpm were highly accepted by the panelists. Overall, the findings suggested that 12,000 rpm is the optimal atomizer speed for milk powder production.
Anema, S. G. & Li, Y. M. (2003). Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size. Journal of dairy Research, 70, 73-83.
Anema, S. G., Lowe, E. K. & Stockmann, R. (2006). Particle size changes and casein solubilisation in high-pressure-treated skim milk. Food Hydrocolloids, 19, 257-267.
AOAC. (2003). Official methods of analysis of AOAC International. 17th ed. Gaithersburg, MD, Association of Official Analytical Chemist International.
Birchal, V. S., Passos, M. L., Wildhagen, G. R. S. & Mujumdar, A. S. (2007). Effect of spray-dryer operating variables on the whole milk powder quality. Drying Technology, 23(3), 611-636.
Chegini, G. R. & Ghobadian, B. (2005). Effect of spray drying conditions on properties of orange juice powder. Drying Technology, 33(3), 657-668.
Fox, P. F., Guinee, T. P., Cogan, T. M. & McSweeny, P. L. H. (2017). Fundamental of Cheese Science. Xv, 799 P. 271 illus. Hardcover, DOI: 10.1007/978-1-4899-7681-9-2.
Fox, P. F., Guinee, T. P., Cogan, T. M. & McSweeny, P. L. H. (2000). Fundamental of Cheese Science. Aspen, USA.
Gebhardt, R., Doster, W., Friedrich, J. & Kulozik, U. (2006). Size distribution of pressure-decomposed casein micelles studied by dynamic light scattering and AFM. European Biophysics Journal, 35, 503-509.
Goli, M., Ezzatpanah, H., Ghavami, M., Chamani, M., Aminafshar, M., Toghiani, M. & Eghbalsaied, S. (2012a). The effect of multiplex-PCR-assessed major pathogens causing subclinical mastitis on somatic cell profiles. Tropical Animal Health and Production, 44, 1673-1680.
Goli, M., Ezzatpanah, H., Ghavami, M., Chamani, M. & Doosti, A. (2012b). Prevalence assessment of Staphylococcus aureus and Streptococcus agalactiae by multiplex polymerase chain reaction (M-PCR) in bovine sub-clinical mastitis and their effect on somatic cell count (SCC) in Iranian dairy cows. African Journal of Microbiology Research, 6(12), 3005-3010.
Gunasekaran, S. & Mehmet, A. K. M. (2003). Cheese Rheology and Texture. 1st Edition, CRC Press.
Huppertz, T., Fox, P. F. & Kelly, A. L. (2004). Properties of casein micelles in high pressure-treated bovine milk. Food Chemistry, 87, 103-110.
Le, T. T., Saveyn, P., Hoa, H. D. & Meeren, P. V. D. (2008). Determination of heat-induced effects on the particle size distribution of casein micelles by dynamic light scattering and nanoparticle tracking analysis. International Dairy Journal, 18, 1090-1096.
Orlien, V., Knudsen, J. C., Colon, M. & Skibsted, L. H. (2006). Dynamics of casein micelles in skim milk during and after high pressure treatment. Food Chemistry, 98, 513-521.
Regnault, M., Thiebaud, E., Dumay, E. & Cheftel, J. C. (2004). Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9⁰C or 20⁰C: effects on casein micelle size distribution. International Dairy Journal, 14, 55-68.
Roach, A. & Harte, F. (2008). Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization Innovative. Food Science and Emerging Technologies, 9, 1-8.
Sandra, S. & Dalgleish, D. G. (2005). Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder. International Dairy Journal, 15, 1095-1104.
Sohrabvandi, S., Nematollahi, A., Mortazavian, A. M. & Vafaee, R. (2013). Effects of homogenization pressure and sequence on textural and microstructural properties of milk-based creamy dessert. Journal of Paramedical Sciences, 4, 504-497.
Tonon, R. V., Brabet, C. & Hubinger, M. D. (2008). Influence of process conditions on the physicochemical properties of ac-ai powder produced by spray drying. Journal of Food Engineering, 88, 411-418.
Zamora, A., Ferragut, V., Jaramillo, P. D., Guamis, B. & Trujillo, A. J. (2007). Effects of Ultra-High Pressure Homogenization on the Cheese-Making Properties of Milk. Journal of Dairy Science, 90, 13-23.
