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Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
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A comprehensive approach about comparison between drying technologies and powdered dairy products
Elisama Rosa1, Elane Schwinden Prudencio2
1Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, 88034-001 Florianópolis, SC, Brazil.
Food Research International (Ottawa, Ont.)
|October 7, 2023
Summary
This study explores the production and properties of powdered milk, cheese, and yogurt. Optimized processes enhance energy efficiency and product quality for these versatile dairy powders.
Area of Science:
- Food Science and Technology
- Dairy Processing
- Powder Technology
Background:
- Powdered dairy products like milk, cheese, and yogurt are highly versatile and represent key areas of innovation in the dairy industry.
- Their production and application are increasingly encouraged due to their extended shelf-life and ease of use.
- Understanding their processing, properties, and environmental/economic aspects is crucial for further development.
Purpose of the Study:
- To investigate various methods for producing powdered dairy products.
- To analyze the environmental and economic factors associated with these processes.
- To examine the physical properties of dairy powders and their significance in processing and application.
Main Methods:
- Comparative analysis of different powder milk production techniques, including evaporation (multi-effect evaporators with vapor recompression) and dehydration (spray drying, fluidized bed drying).
- Recommended sequences for cheese powder (ingredient addition, melting, spray drying, cooling) and yogurt powder (agitation, ultrafiltration, spray drying).
- Emphasis on physical property analysis for process management and ingredient functionality.
Main Results:
- Optimized milk powder production involves fat standardization, pasteurization, efficient evaporation, and spray drying with lecithin or fluidized bed drying for instant dissolution.
- A streamlined process for cheese powder includes melting and spray drying.
- Yogurt powder production is initiated with agitation, ultrafiltration, and spray drying.
Conclusions:
- The study provides insights into efficient and effective methods for producing powdered milk, cheese, and yogurt.
- Physical properties are critical determinants for successful drying and end-use functionality of dairy powders.
- Further research and development in dairy powder technology can enhance product innovation and application.
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