Lactose-hydrolyzed milk powder: Physicochemical and technofunctional characterization

ABSTRACT

The objective of this work is to demonstrate the effect of operational drying parameters on the physicochemical and techno-functional properties of lactose-hydrolyzed milk powder (LHMP). LHMP showed water content superior to the control regardless of drying conditions, which is a direct result of the difficulties encountered in drying the product. For a lab-scale spray dryer, the LHMP produced at θ_air,in = 145°C and m_CM = 1.0 kg · h⁻¹ was the only sample that met all stipulated quality parameters: water content <5% (w/w), a_w < 0.20 and luminosity value >93, particle sizes similar to control, and complete rehydration.

KEYWORDS:

• Physical properties
• powder technology
• spray drying

Additional information

Funding

This work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico [Grant Number 308223/2015-2] and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior [Grant Number 99999.005477/2015-08].