Artículos de revistas: "Dairy powders"

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Burgess, Ken. "Dairy Powders and Concentrated Products". International Journal of Dairy Technology 63, n.º 3 (29 de junio de 2010): 475–76. http://dx.doi.org/10.1111/j.1471-0307.2010.00589.x.

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Karam, Marie Celeste, Claire Gaiani, Reine Barbar, Chadi Hosri y Joel Scher. "Effect of dairy powder rehydration state on gel formation during yogurt process". Journal of Dairy Research 79, n.º 3 (4 de abril de 2012): 280–86. http://dx.doi.org/10.1017/s0022029912000131.

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Protein fortification and solubilisation into the milk base are important parameters enhancing yogurt texture. In this study, the milk base prepared from reconstituted skim milk powder was fortified with 2% of ‘aged’ (1 year old) or ‘fresh’ micellar casein (MC) powder. Micellar casein powders were left to rehydrate at 20°C for different times (5 or 180, 300, 480, 900 or 1440 min) before acidification with glucono-delta-lactone. The rehydration of the MC powders into milk was monitored with a granulo-morphometer equipment, thus, for the first time, allowing the elucidation of MC rehydration process into an opaque environment such as milk. Whereas the gel point was delayed proportionally to the powder rehydration length, the storage modulus appears unaffected. Besides, the gelation onset was not altered by the powder age.

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3

Abernethy, Grant, Don Otter, K. Arnold, J. Austad, S. Christiansen, I. Ferreira, F. Irvine et al. "Determination of Immunoglobulin G in Bovine Colostrum and Milk Powders, and in Dietary Supplements of Bovine Origin by Protein G Affinity Liquid Chromatography: Collaborative Study". Journal of AOAC INTERNATIONAL 93, n.º 2 (1 de abril de 2010): 622–27. http://dx.doi.org/10.1093/jaoac/93.2.622.

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Abstract An AOAC collaborative study was conducted to evaluate an affinity LC procedure for measuring immunoglobulin G (IgG) in selected dairy powders. The powders were extracted with 0.15 M sodium chloride solution and the pH was adjusted to 4.6 to precipitate caseins, which would otherwise lead to an overestimation of IgG. The analyte was then bound to a commercially available Protein G affinity cartridge and selectively eluted with a glycine buffer at pH 2.5. Detection was at 280 nm and quantification was made against a calibration curve prepared from bovine serum IgG. The samples analyzed included the likely matrixes for which this assay will find commercial use, namely, high- and low-protein-content colostrum powders, tablets containing colostrum powder, and some IgG-containing dairy powders; milk protein isolate, whey protein concentrate, and skim milk powder. Eleven laboratories provided data for the study and assayed blind duplicates of six materials. The repeatability RSD values ranged from 2.1 to 4.2 and the reproducibility RSD values ranged from 6.4 to 18.5. The Protein G method with casein removal has adequate reproducibility for measuring IgG in colostrum-derived powders that are traded on the basis of IgG content as a colostral marker.

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SKEENS, JORDAN W., MARTIN WIEDMANN y NICOLE H. MARTIN. "Spore-Forming Bacteria Associated with Dairy Powders Can Be Found in Bacteriological Grade Agar–Agar Supply". Journal of Food Protection 83, n.º 12 (14 de julio de 2020): 2074–79. http://dx.doi.org/10.4315/jfp-20-195.

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ABSTRACT Thermophilic spore-forming bacteria are found ubiquitously in natural environments and, therefore, are present in a number of agricultural food products. Spores produced by these bacteria can survive harsh environmental conditions encountered during food processing and have been implicated in food spoilage. During research efforts to develop a standardized method for enumerating spores in dairy powders, the dairy powder–associated thermophilic sporeformer Anoxybacillus flavithermus was discovered growing in uninoculated control plates of tryptic soy agar (TSA) supplemented with 1% (w/v) starch, after incubation at thermophilic (55°C) growth temperatures. This article reports the investigation into the source of this thermophilic sporeformer in TSA medium components and characterization of the bacterial isolates collected. Aqueous solutions of tryptic soy broth powder from four suppliers and four agar–agar powders (two manufacturing lots from one supplier [agar A_1 and agar A_2] and two from separate suppliers [agar B and agar C]) were subjected to two different autoclave cycle times (121°C for 15 min or 121°C for 30 min) and then prepared as TSA. After incubation at 55°C for 48 h, bacterial growth was observed only in media prepared from both lots of agar A agar–agar powder, and only when they were subjected to a 15-min autoclave cycle, implicating these powders as a source of the sporeformer contamination. Genetic characterization of 49 isolates obtained indicated the presence of five unique rpoB allelic types of the thermophilic sporeformer Geobacillus spp. in agar–agar powder from agar A. These results not only highlight the importance of microbiological controls but also alert researchers to the potential for survival of thermophilic sporeformers such as Anoxybacillus and Geobacillus in microbiological media used for detection and enumeration of these same thermophilic sporeformers in products such as dairy powders. HIGHLIGHTS

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Yu, Ming, Cécile Le Floch-Fouéré, Jeehyun Lee, Françoise Boissel, Romain Jeantet y Luca Lanotte. "Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments". Foods 11, n.º 4 (16 de febrero de 2022): 562. http://dx.doi.org/10.3390/foods11040562.

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Dairy powders are mainly produced by droplet spray drying, an articulated process that enables the manufacture of high added-value goods with a long shelf life and well-preserved functional properties. Despite the recent advances, a full understanding of the mechanisms occurring at the droplet scale in drying towers and, consequently, of the impact of process parameters and processed fluid characteristics on the powder properties is far from being achieved. In the wake of previous studies based on a laboratory scale approach, in this work, we provided a global picture of the drying in droplets of dairy protein mixes, i.e., whey proteins and casein micelles, which represent crucial dairy powder ingredients. Using profile visualization and optical microscopy, we explored the shape evolution in droplets with a range of protein contents and compositions typical of commercial powder production. The observation favored the evaluation of the specific role of each protein on the evaporation dynamics, and led to the construction of a phase diagram predictive of the dry droplet shape starting from the characteristics of the initial protein dispersions. Our outcomes represent a further step shedding light on the paradigm linking the physics of drying at the microscale and the nutritional properties of complex dairy powders.

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Huppertz, Thom. "Analytical Methods for Food and Dairy Powders". International Dairy Journal 27, n.º 1-2 (diciembre de 2012): 103. http://dx.doi.org/10.1016/j.idairyj.2012.07.001.

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Clarke, Holly J., William P. McCarthy, Maurice G. O’Sullivan, Joseph P. Kerry y Kieran N. Kilcawley. "Oxidative Quality of Dairy Powders: Influencing Factors and Analysis". Foods 10, n.º 10 (29 de septiembre de 2021): 2315. http://dx.doi.org/10.3390/foods10102315.

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Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.

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Kusio, Katarzyna, Jagoda O. Szafrańska, Wojciech Radzki y Bartosz G. Sołowiej. "Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts". Applied Sciences 12, n.º 22 (13 de noviembre de 2022): 11503. http://dx.doi.org/10.3390/app122211503.

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The experiments aimed to determine the influence of dried vegetable powders (carrot, beetroot, onion, and champignon in concentrations of 1, 3, or 5%) on the textural, rheological, antioxidative, and organoleptic features of fat-free dairy desserts. Each tested vegetable powder is commonly known for its biological activities. They are considered good sources of minerals and vitamins and can improve human health by decreasing the risk of numerous diseases. Samples were tested to check their texture, viscosity and viscoelastic properties, water activity, antioxidant (DPPH and FRAP), and organoleptic features. The addition of powders caused an increase in the hardness and adhesiveness of the final products. Viscosity was dependent upon the amount and type of tested powder. The correlation between hardness, elastic (G′), and viscous moduli (G″) has been noted. The water activity of the tested product ranged between 0.868–0.997. The highest content of phenolic compounds was detected in samples with 5% dried vegetable powders, and the value of the antioxidant activity increased proportionally to the vegetable content. Additionally, the organoleptic evaluation showed that panelists prefer desserts with champignon (3 and 5%) and carrot (3%) addition.

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9

Rennie, Paul R., Xiao Dong Chen, C. Hargreaves y A. R. Mackereth. "A study of the cohesion of dairy powders". Journal of Food Engineering 39, n.º 3 (febrero de 1999): 277–84. http://dx.doi.org/10.1016/s0260-8774(98)00158-7.

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10

Bagga, Payel, Guillaume Brisson, Alan Baldwin y Clive E. Davies. "Stick-slip behavior of dairy powders: Temperature effects". Powder Technology 223 (junio de 2012): 46–51. http://dx.doi.org/10.1016/j.powtec.2011.05.015.

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11

Gallagher, Eimear, Sheila Kenny y Elke K. Arendt. "Impact of dairy protein powders on biscuit quality". European Food Research and Technology 221, n.º 3-4 (10 de febrero de 2005): 237–43. http://dx.doi.org/10.1007/s00217-005-1140-5.

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12

Dettling, Anna, Etienne Doll, Carolin Wedel, Jörg Hinrichs, Siegfried Scherer y Mareike Wenning. "Accurate quantification of thermophilic spores in dairy powders". International Dairy Journal 98 (noviembre de 2019): 64–71. http://dx.doi.org/10.1016/j.idairyj.2019.07.003.

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13

Han, Jie, John Fitzpatrick, Kevin Cronin y Song Miao. "Investigation of the influence of powder characteristics on the breakage of dairy powders". Food Research International 150 (diciembre de 2021): 110775. http://dx.doi.org/10.1016/j.foodres.2021.110775.

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14

Gapper, Leyton, A. Chow, S. Crooks, D. Dupont, B. Guthrie, W. Haasnoot, H. Indyk, C. Marsh, L. Wahlstrom y J. Yuan. "Determination of Bovine Immunoglobulin G in Bovine Colostrum Powders, Bovine Milk Powders, and Dietary Supplements Containing Bovine Colostrum Products by an Automated Direct Immunoassay with Optical Biosensor: Collaborative Study". Journal of AOAC INTERNATIONAL 96, n.º 5 (1 de septiembre de 2013): 1026–32. http://dx.doi.org/10.5740/jaoacint.cs2012-26.

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Abstract Nine laboratories participated in an AOAC collaborative study to determine bovine immunoglobulin G (IgG) levels in selected dairy powders and dietary supplements by surface plasmon resonance (SPR) methodology. Each sample matrix was dissolved in buffer and suitably diluted to fit within the standard curve. The sample extract was injected over a surface functionalized with affinity-purified, polyclonal goat anti-bovine IgG (H+L) antibody; IgG was then detected. SPR detection was used for the direct immunoassay and quantification was made against a calibration curve prepared from bovine serum IgG. Between each standard and sample, the surface was regenerated using 10 mM glycine at pH 1.5. The samples analyzed included the likely matrixes for which the assay would find commercial use, namely, high- and low-protein-content colostrum powders, tablets containing colostrum powder, infant formula containing colostrum powder, and some IgG-containing dairy powders, i.e., milk protein isolate, whey protein concentrate, and skim milk powder. Each laboratory provided data for the study and assayed blind duplicates of seven materials. Due to gross outliers in the majority of results from one laboratory, the data from eight laboratories were used for the statistical analysis. The repeatability RSD (RSDr) values ranged from 3.2 to 7.3%, and the reproducibility RSDR values from 13.0 to 22.6%.

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15

Panthi, Ram R., Francesca Bot y James A. O’Mahony. "Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder". Foods 10, n.º 8 (23 de agosto de 2021): 1960. http://dx.doi.org/10.3390/foods10081960.

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Glycomacropeptide (GMP) shows potential for enhancing the rehydration properties of high-protein dairy powders due to its hydrophilic nature. This study involved formulating micellar casein concentrate (MCC) solutions (8.6% final protein content) with 0, 10, and 20% GMP as a percentage of total protein, and investigated the physicochemical and rehydration properties of the resultant freeze-dried powders (P-MCC-0G, P-MCC-10G, and P-MCC-20G, respectively). The surface charges of caseins in the control MCC and 10 or 20% GMP blended solutions were −25.8, −29.6, and −31.5 mV, respectively. Tablets prepared from P-MCC-10G or P-MCC-20G powders displayed enhanced wettability with contact angle values of 80.6° and 79.5°, respectively, compared with 85.5° for P-MCC-0G. Moreover, blending of GMP with MCC resulted in faster disintegration of powder particles during rehydration (i.e., dispersibility) compared to P-MCC-0G. Faster and more extensive release of caseins from powder particles into solution was evident with the increasing proportion of GMP, with the majority of GMP released within the first 15 min of rehydration. The results of this study will contribute to further development of formulation science for achieving enhanced solubility characteristics of high-protein dairy powder ingredients, such as MCC.

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Maidannyk, Valentyn, Noel McCarthy y Mark Auty. "Microscopy Techniques for Characterization of Hydration in Dairy Powders". Microscopy and Microanalysis 25, S2 (agosto de 2019): 720–21. http://dx.doi.org/10.1017/s1431927619004331.

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17

Baldwin, A. J. y G. N. T. Truong. "Development of Insolubility in Dehydration of Dairy Milk Powders". Food and Bioproducts Processing 85, n.º 3 (septiembre de 2007): 202–8. http://dx.doi.org/10.1205/fbp07008.

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Malafronte, L., L. Ahrné, E. Schuster, F. Innings y A. Rasmuson. "Exploring drying kinetics and morphology of commercial dairy powders". Journal of Food Engineering 158 (agosto de 2015): 58–65. http://dx.doi.org/10.1016/j.jfoodeng.2015.02.029.

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19

Foster, Kylie D., John E. Bronlund y A. H. J. (Tony) Paterson. "The prediction of moisture sorption isotherms for dairy powders". International Dairy Journal 15, n.º 4 (abril de 2005): 411–18. http://dx.doi.org/10.1016/j.idairyj.2004.08.003.

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20

Clarke, Holly J., Maurice G. O’Sullivan, Joseph P. Kerry y Kieran N. Kilcawley. "Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage". Antioxidants 9, n.º 4 (20 de abril de 2020): 338. http://dx.doi.org/10.3390/antiox9040338.

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Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under different conditions (21 °C, 37 °C, or 25 °C with 50% humidity), were evaluated by consumer acceptance studies, ranked descriptive sensory analysis, and LO volatile profiling using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME GCMS) over 16 weeks. Significant (p = 0.001) differences in the concentration of LO compounds and sensory perception were evident between sample types in the different storage conditions. The sensory acceptance scores for FFWMP and SMP remained stable throughout storage in all conditions, despite the increased perception of some LO products. The IMF sample was perceived negatively in each storage condition and at each time point. Overall increases in hexanal, heptanal, and pentanal correlated with “painty”, “oxidised”, “cooked”, and “caramelised” attributes in all samples. The concentration of some LO volatiles in the IMF was far in excess of those in FFWMP and SMP. High levels of LO volatiles in IMF were presumably due to the addition of polyunsaturated fatty acids (PUFA) in the formulation.

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21

Demina, Ekaterina, Anna Simonenkova, Olga Luneva, Tatyana Bychkova y Elena Zaugolnikova. "Usage of freeze-dried vegetable and fruit-berry powders in milkshake technology". E3S Web of Conferences 279 (2021): 03022. http://dx.doi.org/10.1051/e3sconf/202127903022.

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The paper considers the prospects for the use of freeze-dried vegetable powders in the technology of milkshakes. The main advantages of using enriching powders in the composition of functional dairy products are shown. The use of plant powders has been proven to enrich dairy products with antioxidant substances, dietary fiber, vitamins and plant protein. A significant increase in the amount of vitamins was noted - in a strawberry-raspberry cocktail, the content of vitamin C increased 2.5 times, β-carotene - 100 times, vitamin E - 6 times (for a carrot-pumpkin cocktail). The content of the main macro- and microelements has also increased - potassium - by 15%, sodium - by 29%, iron - doubled, which is due to the full chemical composition of vegetable and fruit and berry powders. The use of natural plant components as flavoring additives will significantly improve the organoleptic properties of the developed dairy products.

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Börjesson, Erik, Fredrik Innings, Christian Trägårdh, Björn Bergenståhl y Marie Paulsson. "Permeability of powder beds formed from spray dried dairy powders in relation to morphology data". Powder Technology 298 (septiembre de 2016): 9–20. http://dx.doi.org/10.1016/j.powtec.2016.05.006.

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23

SERT, DURMUS, MUSTAFA T. YILMAZ, MUSTAFA KARAKAYA y EBRU BAYRAK. "PEKMEZ-DAIRY DESSERTS FORTIFIED WITH SPRAY-DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH". Journal of Texture Studies 40, n.º 5 (octubre de 2009): 606–22. http://dx.doi.org/10.1111/j.1745-4603.2009.00200.x.

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24

Felik, S. V., T. A. Antipova, N. L. Androsova y S. V. Simonenko. "Plant components in products for herodietic nutrition". Agrarian-And-Food Innovations 17 (1 de abril de 2022): 74–84. http://dx.doi.org/10.31208/2618-7353-2022-17-74-84.

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Aim. To explore some of the theoretical and practical possibilities of using vegetable powders in dairy products and beverages for older people. Materials and Methods. As raw materials, sterilized cow's milk with a mass fraction of fat of 1.5% (GOST 31450-2013), drinking water (SanPiN 3.3686-21), vegetable powders: rosehip, cranberry, baobab pulp, blueberry, sea buckthorn were used. For research, plant powders in the amount of 1.0 and 1.5% were dissolved in milk or water at a temperature of 20°C. Organoleptic parameters were determined according to GOST ISO 6658-2016. Temperature processing of experimental samples was carried out at 75; 80 and 85оС. Active acidity was determined with a testo 206-pH1 instrument. Results. The organoleptic characteristics of the samples were evaluated when combining vegetable powders in an amount of 1.0% with milk of 1.5% fat content, on the basis of which a powder from baobab pulp and a powder from rosehip fruits were selected for further research. The studies of some organoleptic, physico-chemical and technological properties of mixtures of baobab fruit powder and rosehip fruit powder with drinking water and milk with a fat mass fraction of 1.5% showed that when these powders were added, a decrease in the hydrogen index (pH) was noted, which can lead to coagulation of milk proteins during heat treatment. During thermal treatment of experimental samples with milk, the amount of vegetable powder was established, at which it is possible to apply the pasteurization temperature regime of 85оC. Conclusion. The choice is justified and the possibility and expediency of including powder from the pulp of baobab and powder from rosehip fruits in the formulations of milk-based products and beverages for herodietic nutrition is established.

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Vasiljevic, Todor, Antoinette Toebes y Thom Huppertz. "Moisture sorption by dairy powders studied by low-field NMR". International Dairy Journal 119 (agosto de 2021): 105062. http://dx.doi.org/10.1016/j.idairyj.2021.105062.

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Schuck, Pierre. "Why a bibliographic review on free fat in dairy powders?" Le Lait 87, n.º 3 (mayo de 2007): 183–85. http://dx.doi.org/10.1051/lait:2007025.

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Delaunay, Louis, Emeline Cozien, Pierre Gehannin, Nassim Mouhali, Sabrina Mace, Florence Postollec, Ivan Leguerinel y Anne-Gabrielle Mathot. "Occurrence and diversity of thermophilic sporeformers in French dairy powders". International Dairy Journal 113 (febrero de 2021): 104889. http://dx.doi.org/10.1016/j.idairyj.2020.104889.

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Van De Voort, Frederick R., Abdel Aziz Elkashef y Jean-Simon Blais. "Interlaboratory Assessment of Dry Calibration Milk Powders for Calibrating Infrared Milk Analyzers". Journal of AOAC INTERNATIONAL 74, n.º 5 (1 de septiembre de 1991): 772–79. http://dx.doi.org/10.1093/jaoac/74.5.772.

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Abstract An interlaboratory study was carried out to assess the performance of preformulated, preanalyzed, dry calibration milk powders designed for calibrating infrared milk analyzers. The calibration powders can be reconstituted to produce consistent calibrations within laboratories. The powders met AOAC specifications In terms of accuracy and repeatability, and provide calibrations with performance characteristics comparable to those produced with conventional calibration milks. The reconstituted solutions were shown to be stable for up to 6 h at 40°C, and can be stored under refrigerated conditions and used for repeated analyses for up to 21 days without apparent deterioration In calibration performance. In general, the calibration powders perform as well as, or better than, the conventional calibrants used by the laboratories participating in the study, and the calibrations could be switched without significantly changing the analytical results. Simulation and cross-calibration analyses indicated that the powdered calibrants produced more consistent results overall than fluid calibration milks. The powdered calibrants, as formulated, are shown to be suitable for any application requiring calibrations that meet AOAC specifications, Including payment applications. The calibration powders have the stability and performance characteristics to serve as a consistent, stable reference standard for monitoring instrument performance, and would be a useful tool for Interlaboratory standardization or accrediting payment and dairy herd analysis laboratories.

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Moloney, Cian, Brid Brosnan, Hope Faulkner y Jonathan O’Regan. "An Analytical Method to Quantify Osteopontin in Dairy Powders and Infant Formulas by Signature Peptide Quantification with UHPLC-MS/MS". Journal of AOAC INTERNATIONAL 103, n.º 6 (23 de abril de 2020): 1646–53. http://dx.doi.org/10.1093/jaoacint/qsaa058.

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Abstract Background Osteopontin (OPN) is an important protein in human milk, and is of growing interest to infant formula (IF) manufacturers. OPN is present at low quantities in bovine milk and its derived ingredients, and there is a need for an accurate quantitative method in complex matrixes such as IF and growing-up milks (GUMs). Objective The objective of this work was to validate a method to quantify OPN in several dairy powders produced from bovine milk, including skimmed milk powder (SMP), whey protein concentrate (WPC), demineralized WPC and α-lactalbumin-enriched WPC (α-lac WPC). The method was further validated in intact-protein IF and GUM powders produced using combinations of these ingredients. Methods Test samples were digested using trypsin, and the most appropriate peptide fragmentation transitions were identified by UHPLC-MS/MS. Quantification was made against a standard curve constructed from OPN reference material, and isotopically-labelled peptide standards were used as internal standards. Curve linearity was assessed, and samples were spiked at two OPN levels. Results The validation parameters were met in almost all cases, with precision RSDr and RSDiR values ranging from 0.26–7.43% and 1.22–12.70%, respectively, and spike recoveries ranging from 88–102%. The method was used to accurately measure OPN in bovine milk-based IF and GUM powders with intact protein systems, based on comparisons with mass balance calculations. Conclusions The results from this study show that the method is fit-for-purpose to support IF and GUM manufacturers in evaluating OPN contents of raw materials and products containing whole, intact protein systems from bovine milk. Highlights An LC-MS/MS method was developed to measure OPN in dairy powders, IF and GUMs containing whole, intact protein systems from bovine milk.

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Börjesson, Erik, Fredrik Innings, Christian Trägårdh, Björn Bergenståhl y Marie Paulsson. "Evaluation of particle measures relevant for powder bed porosity—A study of spray dried dairy powders". Powder Technology 253 (febrero de 2014): 453–63. http://dx.doi.org/10.1016/j.powtec.2013.11.050.

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Lee, Jeae, Changhoon Chai, Dong June Park, Kwangsei Lim y Jee-Young Imm. "Novel Convenient Method to Determine Wettability and Dispersibility of Dairy Powders". Korean Journal for Food Science of Animal Resources 34, n.º 6 (31 de diciembre de 2014): 852–57. http://dx.doi.org/10.5851/kosfa.2014.34.6.852.

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Sert, Durmuş, M. Kürşat Demir y Nilgün Ertaş. "Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders". Food Science and Technology International 22, n.º 3 (17 de abril de 2015): 196–202. http://dx.doi.org/10.1177/1082013215583149.

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Hogan, S. A., M. H. Famelart, D. J. O’Callaghan y P. Schuck. "A novel technique for determining glass–rubber transition in dairy powders". Journal of Food Engineering 99, n.º 1 (julio de 2010): 76–82. http://dx.doi.org/10.1016/j.jfoodeng.2010.01.040.

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Kelly, Grace M., James A. O’Mahony, Alan L. Kelly y Donal J. O’Callaghan. "Physical characteristics of spray-dried dairy powders containing different vegetable oils". Journal of Food Engineering 122 (febrero de 2014): 122–29. http://dx.doi.org/10.1016/j.jfoodeng.2013.08.028.

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Syll, Ousmane, Bruno Richard, Jean Francois Willart, Marc Descamps, Pierre Schuck, Guillaume Delaplace y Romain Jeantet. "Rehydration behaviour and ageing of dairy powders assessed by calorimetric measurements". Innovative Food Science & Emerging Technologies 14 (abril de 2012): 139–45. http://dx.doi.org/10.1016/j.ifset.2012.01.001.

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Kondor, Anett y Sean A. Hogan. "Relationships between surface energy analysis and functional characteristics of dairy powders". Food Chemistry 237 (diciembre de 2017): 1155–62. http://dx.doi.org/10.1016/j.foodchem.2017.06.036.

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Murrieta-Pazos, I., C. Gaiani, L. Galet y J. Scher. "Composition gradient from surface to core in dairy powders: Agglomeration effect". Food Hydrocolloids 26, n.º 1 (enero de 2012): 149–58. http://dx.doi.org/10.1016/j.foodhyd.2011.05.003.

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Foster, Kylie D., John E. Bronlund y A. H. J. (Tony) Paterson. "The contribution of milk fat towards the caking of dairy powders". International Dairy Journal 15, n.º 1 (enero de 2005): 85–91. http://dx.doi.org/10.1016/j.idairyj.2004.05.005.

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Paterson, Anthony H., Jenny Y. Zuo, John E. Bronlund y Rajesh Chatterjee. "Stickiness curves of high fat dairy powders using the particle gun". International Dairy Journal 17, n.º 8 (agosto de 2007): 998–1005. http://dx.doi.org/10.1016/j.idairyj.2006.11.001.

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40

AUTY, MARK A. E., MYRA TWOMEY, TIMOTHY P. GUINEE y DANIEL M. MULVIHILL. "Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products". Journal of Dairy Research 68, n.º 3 (agosto de 2001): 417–27. http://dx.doi.org/10.1017/s0022029901004873.

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Confocal scanning laser microscopy (CSLM) methods were developed to identify fat and protein in cheeses, milk chocolate and milk powders. Various fluorescent probes were assessed for their ability to label fat or protein in selected food products in situ. Dual labelling of fat and protein was made possible by using mixtures of probes. Selected probes and probe mixtures were then used to study (a) structure development of Mozzarella cheese during manufacture and ripening, and (b) the distribution of fat and protein in milk chocolate made with milk powders containing varying levels of free fat. Microstructural changes in the protein and fat phases of Mozzarella cheese were observed at each major step in processing. Aggregation of renneted micelles occurred during curd formation; this was followed by amalgamation of the para-casein into linear fibres during plasticization. Following storage, the protein phase of the Mozzarella became more continuous; entrapping and isolating fat globules. Chocolate made with a high free-fat spray-dried powder blend showed a homogeneous fat distribution, similar to that of chocolate made with roller-dried milk. Chocolate made with whole milk powder containing 10 g free fat/100 g fat showed a non-homogeneous fat distribution with some fat occluded within milk protein particles. These differences in fat distribution were related to Casson yield value and Casson viscosity of the chocolates.

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41

McSweeney, David J., James A. O'Mahony y Noel A. McCarthy. "Strategies to enhance the rehydration performance of micellar casein-dominant dairy powders". International Dairy Journal 122 (noviembre de 2021): 105116. http://dx.doi.org/10.1016/j.idairyj.2021.105116.

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42

DRAKE, M. A., Y. KARAGUL-YUCEER, K. R. CADWALLADER, G. V. CIVILLE y P. S. TONG. "DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS". Journal of Sensory Studies 18, n.º 3 (julio de 2003): 199–216. http://dx.doi.org/10.1111/j.1745-459x.2003.tb00385.x.

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43

Vun Chong, Li, Xiao Dong Chen y Antony R. Mackereth. "Effect of ageing and composition on the ignition tendency of dairy powders". Journal of Food Engineering 39, n.º 3 (febrero de 1999): 269–76. http://dx.doi.org/10.1016/s0260-8774(98)00156-3.

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44

Szulc, K., J. Nazarko, E. Ostrowska-Ligęza y A. Lenart. "Effect of fat replacement on flow and thermal properties of dairy powders". LWT - Food Science and Technology 68 (mayo de 2016): 653–58. http://dx.doi.org/10.1016/j.lwt.2015.12.060.

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45

Szulc, Karolina y Andrzej Lenart. "Surface modification of dairy powders: Effects of fluid-bed agglomeration and coating". International Dairy Journal 33, n.º 1 (noviembre de 2013): 55–61. http://dx.doi.org/10.1016/j.idairyj.2013.05.021.

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46

MILLQVISTFUREBY, A. y P. SMITH. "In-situ lecithination of dairy powders in spray-drying for confectionery applications". Food Hydrocolloids 21, n.º 5-6 (julio de 2007): 920–27. http://dx.doi.org/10.1016/j.foodhyd.2006.11.009.

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47

Zuo, Jenny Y., Anthony H. Paterson, John E. Bronlund y Rajesh Chatterjee. "Using a particle-gun to measure initiation of stickiness of dairy powders". International Dairy Journal 17, n.º 3 (marzo de 2007): 268–73. http://dx.doi.org/10.1016/j.idairyj.2006.02.010.

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48

Fitzpatrick, J. J., K. Barry, P. S. M. Cerqueira, T. Iqbal, J. O’Neill y Y. H. Roos. "Effect of composition and storage conditions on the flowability of dairy powders". International Dairy Journal 17, n.º 4 (abril de 2007): 383–92. http://dx.doi.org/10.1016/j.idairyj.2006.04.010.

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49

Karam, Marie Celeste, Claire Gaiani, Chadi Hosri, Jennifer Burgain y Joël Scher. "Effect of dairy powders fortification on yogurt textural and sensorial properties: a review". Journal of Dairy Research 80, n.º 4 (noviembre de 2013): 400–409. http://dx.doi.org/10.1017/s0022029913000514.

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Yogurts are important dairy products that have known a rapid market growth over the past few decades. Industrial yogurt manufacture involves different processing steps. Among them, protein fortification of the milk base is elemental. It greatly enhances yogurt nutritional and functional properties and prevents syneresis, an undesirable yogurt textural defect. Protein enrichment can be achieved by either concentration process (evaporation under vacuum and membrane processing: reverse osmosis and/or ultrafiltration) or by addition of dairy ingredients. Traditionally, skim milk powder (SMP) is used to enrich the milk base before fermentation. However, increased quality and availability of other dairy ingredients such as milk protein isolates (MPI), milk protein concentrates (MPC) whey protein isolates (WPI) and concentrates (WPC), micellar casein (MC) and caseinates have promoted their use as alternatives to SMP. Substituting different dry ingredients for skim milk powder in yogurt making affects the yogurt mix protein composition and subsequent textural and sensorial properties. This review focuses on various type of milk protein used for fortification purposes and their influence on these properties.

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SANDER, B. D., P. B. ADDIS, S. W. PARK y D. E. SMITH. "Quantification of Cholesterol Oxidation Products in a Variety of Foods". Journal of Food Protection 52, n.º 2 (1 de febrero de 1989): 109–14. http://dx.doi.org/10.4315/0362-028x-52.2.109.

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Cholesterol oxidation products (COPS) were estimated in a variety of foods by gas chromatography. Substantial quantities of α- and β-epoxide (2 to 46 and 0 to 111 ppm, respectively) and lesser quantities of 7β-hydroxy- and 7-ketocholesterol were found in powdered egg products. Other foods found to contain COPS included dehydrated chicken, turkey and beef (0 to 43 ppm); and Cheddar, Blue, Romano and Parmesan cheese powders (0 to 17 ppm). Powdered infant formulas and dehydrated baby foods displayed several peaks coinciding to COPS but none were confirmed by mass spectroscopy. COPS were either not detected or noted at < 15 ppm in fresh dairy products.

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