Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders

Arissara Phosanam; Jayani Chandrapala; Thom Huppertz; Benu Adhikari; Bogdan Zisu

doi:10.1016/j.powtec.2020.06.020

Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders

Arissara Phosanam, Jayani Chandrapala, Thom Huppertz, Benu Adhikari^*, Bogdan Zisu

^*Corresponding author for this work

Food Quality and Design

Research output: Contribution to journal › Article › Academic › peer-review

13 Citations (Scopus)

Abstract

This study examined the effects of storage conditions on physicochemical and microstructural characteristics of whole milk powder (WMP) and low-, medium- and high-heat skim milk powder (SMP). Powders were stored at three temperatures (25 °C, 35 °C and 45 °C) and three humidity levels (11%, 44% and 85%) for 21 days. WMP exhibited lower equilibrium moisture content (EMC) than SMP at these storage conditions. SMP and WMP stored at 45 °C had lower EMC and monolayer moisture content than those stored at 25 °C and 35 °C. WMP had lower T_g, crystallinity and caking strength than SMP. At 85% RH, the particles became irregularly shaped, caused by lactose crystallization. Crystallization of lactose and caking of powders became prominent when T_g decreased below the storage temperature. Crystallization of lactose in these powders increased caking strength, Maillard reaction and surface free fat, particularly at high RH (85%) and high temperature (45 °C) conditions.

Original language	English
Pages (from-to)	394-403
Journal	Powder Technology
Volume	372
DOIs	https://doi.org/10.1016/j.powtec.2020.06.020
Publication status	Published - 15 Jul 2020

Keywords

Caking
Crystallinity
Glass transition
Milk powders
Storage conditions
Surface-free fat

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title = "Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders",

abstract = "This study examined the effects of storage conditions on physicochemical and microstructural characteristics of whole milk powder (WMP) and low-, medium- and high-heat skim milk powder (SMP). Powders were stored at three temperatures (25 °C, 35 °C and 45 °C) and three humidity levels (11%, 44% and 85%) for 21 days. WMP exhibited lower equilibrium moisture content (EMC) than SMP at these storage conditions. SMP and WMP stored at 45 °C had lower EMC and monolayer moisture content than those stored at 25 °C and 35 °C. WMP had lower Tg, crystallinity and caking strength than SMP. At 85% RH, the particles became irregularly shaped, caused by lactose crystallization. Crystallization of lactose and caking of powders became prominent when Tg decreased below the storage temperature. Crystallization of lactose in these powders increased caking strength, Maillard reaction and surface free fat, particularly at high RH (85%) and high temperature (45 °C) conditions.",

keywords = "Caking, Crystallinity, Glass transition, Milk powders, Storage conditions, Surface-free fat",

author = "Arissara Phosanam and Jayani Chandrapala and Thom Huppertz and Benu Adhikari and Bogdan Zisu",

year = "2020",

month = jul,

day = "15",

doi = "10.1016/j.powtec.2020.06.020",

language = "English",

volume = "372",

pages = "394--403",

journal = "Powder Technology",

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TY - JOUR

T1 - Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders

AU - Phosanam, Arissara

AU - Chandrapala, Jayani

AU - Huppertz, Thom

AU - Adhikari, Benu

AU - Zisu, Bogdan

PY - 2020/7/15

Y1 - 2020/7/15

N2 - This study examined the effects of storage conditions on physicochemical and microstructural characteristics of whole milk powder (WMP) and low-, medium- and high-heat skim milk powder (SMP). Powders were stored at three temperatures (25 °C, 35 °C and 45 °C) and three humidity levels (11%, 44% and 85%) for 21 days. WMP exhibited lower equilibrium moisture content (EMC) than SMP at these storage conditions. SMP and WMP stored at 45 °C had lower EMC and monolayer moisture content than those stored at 25 °C and 35 °C. WMP had lower Tg, crystallinity and caking strength than SMP. At 85% RH, the particles became irregularly shaped, caused by lactose crystallization. Crystallization of lactose and caking of powders became prominent when Tg decreased below the storage temperature. Crystallization of lactose in these powders increased caking strength, Maillard reaction and surface free fat, particularly at high RH (85%) and high temperature (45 °C) conditions.

AB - This study examined the effects of storage conditions on physicochemical and microstructural characteristics of whole milk powder (WMP) and low-, medium- and high-heat skim milk powder (SMP). Powders were stored at three temperatures (25 °C, 35 °C and 45 °C) and three humidity levels (11%, 44% and 85%) for 21 days. WMP exhibited lower equilibrium moisture content (EMC) than SMP at these storage conditions. SMP and WMP stored at 45 °C had lower EMC and monolayer moisture content than those stored at 25 °C and 35 °C. WMP had lower Tg, crystallinity and caking strength than SMP. At 85% RH, the particles became irregularly shaped, caused by lactose crystallization. Crystallization of lactose and caking of powders became prominent when Tg decreased below the storage temperature. Crystallization of lactose in these powders increased caking strength, Maillard reaction and surface free fat, particularly at high RH (85%) and high temperature (45 °C) conditions.

KW - Caking

KW - Crystallinity

KW - Glass transition

KW - Milk powders

KW - Storage conditions

KW - Surface-free fat

U2 - 10.1016/j.powtec.2020.06.020

DO - 10.1016/j.powtec.2020.06.020

M3 - Article

AN - SCOPUS:85086632402

SN - 0032-5910

VL - 372

SP - 394

EP - 403

JO - Powder Technology

JF - Powder Technology

ER -

Effect of storage conditions on physicochemical and microstructural properties of skim and whole milk powders

Abstract

Keywords

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