Reconstitution behavior of cheese powders: effects of cheese age and dairy ingredients on wettability, dispersibility and total rehydration
Research output: Contribution to journal › Journal article › Research › peer-review
The addition of dairy ingredients (buttermilk powder and/or sodium caseinate) to the cheese feed before spray drying, as well as the age of the cheese used as raw material on reconstitution behavior of cheese powder without emulsifying salt were studied. Cheese powders made with addition of 2% sodium caseinate plus 2% buttermilk powder showed increased wettability and the lowest amount of fat on the surface, but a delayed dispersibility. Powders made using only buttermilk powder (4%) and powders produced with 45 weeks old cheese exhibited faster dispersibility, but reduced total rehydration. Reconstituted powders produced with 16 weeks old cheese showed the best total rehydration. The amount of surface fat, lactose, and protein interactions with water in the cheese casein network are pointed to be the main reasons for the differences observed, as they affect particle size distribution or ability of the powder components to interact with the water.
|Journal||Journal of Food Engineering|
|Number of pages||8|
|Publication status||Published - 2020|
- Cheese powder, Dairy ingredients, Dispersibility, Total rehydration, Wettability