The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese
محورهای موضوعی : food microbiology
M. Yousefi Jozdani
1
(M. Sc. Graduated of the Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.)
M. Goli
2
(Associate professor of the Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.)
S. A. Mortazavi
3
(Professor of the Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.)
کلید واژه: Atomizer Speed, Cheese, Milk Powder, Spray Drying, Texture Profile Analysis,
چکیده مقاله :
In this research, an industrial spray dryer was used and the effects of atomizer speed on the physicochemical properties of milk powder, the textural and sensory characteristics of white cheese made from this milk powder were evaluated. For this purpose, whole milk was converted into powder by using three different speeds (10,000, 11,000, and 12,000 rpm). The results showed that by increasing atomizer speed in the spray dryer, the average size of casein micelle is significantly decreased (P < 0.05), whereas no significant effect is observed on the chemical properties of milk powder. White cheese characteristics indicated that by increasing atomizer speed, texture parameters, such as hardness, mastication, and gumminess were significantly reduced (P < 0.05). Sensory evaluation also revealed that the cheese samples prepared with dried milk produced at 12,000 rpm were highly accepted by the panelists. Overall, the findings suggested that 12,000 rpm is the optimal atomizer speed for milk powder production.
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