Cooling curve in production sweetened concentrated milk supplemented with whey: Influence on the size and microstructure of lactose crystals-Reference-Cited by-同舟云学术

Cooling curve in production sweetened concentrated milk supplemented with whey: Influence on the size and microstructure of lactose crystals

Published:2019-02-14 Issue:6 Volume:25 Page:451-461
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Smykov IT¹,Gnezdilova AI²,Vinogradova YuV²,Muzykantova AV²,Lyamina AK²

Affiliation:

1. All-Russian Scientific Research Institute for Butter- and Cheese making, Uglich, Russia

2. Vologda State Dairy Farming Academy named after Vereshchagin, Vologda, Russia

Abstract

The aim of this work was to develop a methodology to calculate the cooling curve for the sweetened condensed milk with added whey powder production and to assess the cooling regime effect on the distribution of lactose crystals’ size and their microstructure. It is proposed to use a two-stage cooling curve. At the first stage, the cooling is carried out at a high speed, and at the second with a speed that varies depending on the rate of lactose crystallization. Electron microscopic studies have confirmed the cooling regime effect on the crystals’ microstructure. The practical use of the developed regime showed that the two-stage cooling regime allows to reduce the size of lactose crystals (P < 0.05) and improve the quality of the finished product.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013219830494

Reference23 articles.

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