Lactose hydrolysis and milk powder production: technological aspects

• Autor(a) principal: Torres, Jansen Kelis Ferreira
• Data de Publicação: 2016
• Outros Autores: Stephani, Rodrigo, Tavares, Guilherme Miranda, Carvalho, Antônio Fernandes, Costa, Renata Golin Bueno, Schuck, Pierre, Perrone, Ítalo Tuler
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/529
• topic: spray dryer; sorption isotherms; glass transition; lactose free.; Tecnologia de Lacteos Concentrados e Desidratados; spray dryer; isoterma de sorção; transição vítrea; delactosado.

The food industry has the challenge and the opportunity to develop new products with reduced or low lactose content in order to meet the needs of a growing mass of people with lactose intolerance. The manufacture of spray dried products with hydrolyzed lactose is extremely challenging. These products are highly hygroscopic, which influence the productivity and conservation of the powders, not to mention the undesirable and inevitable technological problem of constant clogging of drying chambers. The aim of this study was to evaluate the effect of different levels (0%, 25%, 50%, 75% and 99%) of enzymatic lactose hydrolysis on the production and storage of whole milk powder. The samples were processed in a pilot plant and characterized in relation to their composition analysis; to their degree of hydrolysis of lactose; and to their sorption isotherms. The results indicated the hydrolysis of lactose may affect the milk powder production due to a higher extent of powder adhesion within the spray dryer chambers and due to a higher tendency to absorb water during storage.