Dairy Powders and Concentrated Products (Society of Dairy Technology)

Dairy Powders and Concentrated Products......Page 4
Contents......Page 8
Preface to the Technical Series......Page 18
Preface......Page 20
Contributors......Page 24
1.2.1 Protein......Page 28
1.2.2 Fat......Page 33
1.2.3 Carbohydrate......Page 35
1.2.4 Minerals......Page 36
1.2.6 Air......Page 38
1.3 Surface composition of powders......Page 39
1.4.1 Heat stability......Page 41
1.4.2 Fouling......Page 45
1.4.4 Maillard reactions......Page 46
1.4.5 Oxidation......Page 47
References......Page 49
2.1 Introduction......Page 55
2.2.2 Vertical–legislation on concentrated and dried milk products......Page 58
2.2.3 Horizontal–hygiene and food safety requirements......Page 68
2.2.4 Horizontal–food additives legislation......Page 72
2.2.5 Horizontal–labelling requirements for foods......Page 79
2.2.6 Horizontal–packaging legislation......Page 80
2.3.2 Background......Page 81
2.3.3 Present legislation on composition......Page 83
2.3.5 The Dairy UK Code of Practice for HTST pasteurisation......Page 85
2.4.1 Introduction......Page 86
2.4.3 Present legislation on specific products......Page 87
2.5.1 Introduction and background to US legislation......Page 88
2.5.2 The ‘Code of Federal Regulations’......Page 90
2.5.3 Hygiene requirements for milk and certain milk products......Page 91
2.5.4 US standards of identity and labelling......Page 93
2.5.5 The USDA specifications and grading schemes for certain milk products......Page 98
2.5.6 Food additives in US legislation......Page 99
2.6.2 The ‘Joint Food Standards Code’......Page 100
2.6.3 New Zealand-specific legislation......Page 101
2.7.1 What is Codex Alimentarius?......Page 102
2.7.3 Codex Alimentarius standards......Page 103
2.7.4 Codex Alimentarius–general standards......Page 106
2.7.5 Codex Alimentarius standards for concentrated and dried milks......Page 111
2.8 Private standards and specifications......Page 114
References......Page 115
3.1 Introduction......Page 126
3.2.1 Principles of evaporation......Page 127
3.2.2 Evaporation techniques and systems......Page 128
3.2.4 Heat economy in evaporator installation......Page 131
3.2.5 Cleaning of evaporators......Page 132
3.2.6 Evaporation versus membrane filtration......Page 133
3.3.1 Principles of membrane filtration......Page 135
3.3.2 Membrane filtration techniques and systems......Page 139
3.3.3 Membrane filtration configurations......Page 141
3.3.5 Application of membrane filtration in the dairy industry......Page 142
3.3.6 Cleaning of membrane filtration systems......Page 143
3.4.1 Principles of spray drying......Page 150
3.4.2 Spray drying techniques and systems......Page 154
3.4.3 Plant design of spray drying configuration......Page 157
3.4.4 Heat economy of spray drying......Page 159
3.4.5 Cleaning of dryers......Page 160
3.5 Conclusions......Page 169
References......Page 170
4.1 Background......Page 176
4.2.1 Introduction......Page 178
4.2.3 Product properties......Page 181
4.3.2 Production stages......Page 183
4.4.1 Background......Page 185
4.4.2 ‘Dulce de leche’ production......Page 187
4.4.3 Product properties......Page 191
4.4.4 Rheological parameters......Page 192
4.4.5 Results of a research on ‘dulce de leche’ using the UF process......Page 193
4.5 Conclusions......Page 203
References......Page 204
5.2.1 Composition......Page 207
5.3.1 Raw milk......Page 209
5.3.2 Effects of milk processing......Page 213
5.4.1 Heat treatment......Page 216
5.4.2 Whey protein denaturation......Page 218
5.4.3 Agglomeration and instantisation......Page 221
5.5.1 Ordinary milk powders......Page 230
5.5.2 Instant milk powders......Page 231
5.5.3 Other types of milk powders......Page 236
5.6.2 Milk......Page 239
5.6.3 Concentrate......Page 242
5.6.4 Powder......Page 243
References......Page 260
6.1 Introduction......Page 262
6.2.2 Caseinates......Page 263
6.2.4 Rennet casein......Page 264
6.2.7 Isolated and enriched casein fractions......Page 265
6.2.8 Casein fragments......Page 266
6.3.1 Introduction......Page 267
6.3.2 Acid casein–conventional treatment......Page 268
6.3.4 Caseinate......Page 270
6.3.6 Acid casein–supercritical fluid processing......Page 271
6.3.7 Fractionation of casein......Page 272
6.3.9 Casein-derived peptides......Page 274
6.4.4 Formation of protein-stabilised emulsions......Page 276
6.5 Quality control......Page 277
References......Page 279
7.2 Types and composition of raw whey and main whey-based powders......Page 282
7.2.2 Whey protein......Page 283
7.2.3 Lactose and modified lactose products......Page 284
7.3 Unit operations in the production of concentrated and dried whey and whey-based products......Page 286
7.4.1 Heat sensitivity of whey protein......Page 288
7.4.3 Content of lactic acid......Page 289
7.4.6 Free moisture in lactose powders......Page 290
7.6 Future trends......Page 291
7.7 Sources of further information......Page 292
References......Page 293
8.2.1 Moisture content......Page 295
8.2.4 Oxidation......Page 296
8.3.1 Chemical composition......Page 297
8.3.3 Functional properties......Page 298
8.3.4 Recent developments......Page 299
8.4.1 Whey protein in nutraceutical applications......Page 300
8.4.2 Heat-denatured whey protein......Page 301
8.4.3 Cold gelling WPCs......Page 303
8.4.4 Co-precipitation of whey protein with casein......Page 304
8.5 Milk mineral......Page 305
8.7 Hydrolysates......Page 307
8.8.2 Emulsion stability......Page 311
8.8.3 Processing of cream powders......Page 312
8.8.4 Physicochemical properties of dairy cream powders......Page 313
8.9 Concluding remarks......Page 314
References......Page 315
9.2 Historical background......Page 321
9.3 Definition and classification of infant formula......Page 323
9.4.1 Annual production figures......Page 324
9.4.2 Worldwide manufacturers of infant formulae......Page 326
9.5.2 Cultural and religious aspects......Page 328
9.5.3 Labelling......Page 329
9.6.1 Introduction......Page 330
9.6.2 Proteins......Page 332
9.6.4 Carbohydrates......Page 336
9.6.5 Minerals......Page 337
9.7.2 Hygiene and microbiological standards......Page 338
9.8.2 Milk......Page 339
9.9.1 Introduction......Page 340
9.9.2 The ‘wet mix’ processing line......Page 341
9.9.4 Evaporation......Page 343
9.9.5 Spray drying......Page 344
9.9.7 Structure of the powder......Page 345
9.9.8 Drying parameters......Page 346
9.9.10 Microbiological examination......Page 347
9.10.3 Oils and fat addition......Page 348
9.10.7 Retort sterilisation......Page 350
9.10.8 UHT sterilisation and aseptic processing......Page 351
9.10.10 Aseptic filling machines and packaging materials......Page 352
9.10.11 Microbiological examination......Page 353
9.11 Conclusion......Page 354
References......Page 355
10.1 Background......Page 359
10.2 Control technology......Page 360
10.3 Measurement technology......Page 361
10.5 Communication technology......Page 362
10.6 Control philosophies......Page 363
10.8.3 Energy input......Page 364
10.8.5 Level of total solids in the concentrate......Page 365
10.8.6 Modelling approaches for evaporator control......Page 367
10.9.1 Controlling the evaporative demand......Page 368
10.9.4 Concentrate flow rate in disc atomising dryers......Page 369
10.9.7 Air-flow stability in spray dryers......Page 370
10.9.10 Outlet temperature in dryers without static fluid beds......Page 371
10.9.11 Outlet temperature in spray dryers with integrated fluid beds......Page 372
10.9.12 ‘Dummy’ outlet temperature......Page 373
10.9.15 The influence of the protein content of the powder......Page 374
10.9.16 Cleaning system control in spray drying......Page 375
References......Page 376
11.2 Combustion......Page 378
11.2.3 Deflagrations......Page 379
11.3.2 Upper and lower explosible limits......Page 380
11.3.4 Minimum ignition energy......Page 381
11.3.5 Maximum explosion pressure and the rate of pressure rise......Page 382
11.4.1 Flames......Page 383
11.4.2 Hot surfaces......Page 384
11.4.4 Impact sparks......Page 385
11.4.7 Hot work......Page 386
11.4.8 Self-ignition......Page 387
11.6.2 Infra-red optical detectors......Page 389
11.6.4 Pressure sensors......Page 390
11.7.1 Dry powder suppression......Page 391
11.8.1 Venting principles......Page 392
11.8.3 Vent doors and panels......Page 393
11.12 Fire fighting......Page 394
References......Page 395
Index......Page 398