Journal Article


Timothy P Guinee
James A. O'Mahony
Alan L Kelly
Yingchen Lin


Agriculture & Food Science

spray drying heat processing heat treatment rennet coagulability treatment effect heat coagulation time total solids skim milk powder

Effect of heat treatment during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate (2017)

Abstract The effects of key manufacturing steps (heat treatment, evaporation and spray drying) during the manufacture of low- and high-heat skim milk powders (SMP) on the physico-chemical and processing characteristics of milk, and concentrates of varying total solids (TS) levels prepared by reconstituting the milk powders, were evaluated. Milk heat treatment had the most pronounced effect, with an increase in severity of heat treatment from 72 °C × 15 s to 120 °C × 120 s, prior to evaporation resulting in higher heat coagulation time (HCT) at pH 6.3–6.6 and ethanol stability (ES) at pH 6.2–6.6, and a marked deterioration of rennet-induced coagulability. Increasing TS of the milk on reconstitution from 9.4 to 25% reduced HCT at pH >6.3 and ES at pH 6.6–7.0, increased ES at pH 6.2–6.4, and led to partial recovery of rennet-coagulability. The results highlight how heat treatment may be used to customise the functionality of SMP to different applications.
Collections Ireland -> University College Cork -> College of Science, Engineering and Food Science
Ireland -> University College Cork -> Food and Nutritional Sciences - Journal Articles
Ireland -> University College Cork -> Food and Nutritional Sciences

Full list of authors on original publication

Timothy P Guinee, James A. O'Mahony, Alan L Kelly, Yingchen Lin

Experts in our system

Timothy P. Guinee
Total Publications: 33
James A. O'Mahony
Total Publications: 34
Alan L. Kelly
Total Publications: 63