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High shear treatment of concentrates and drying conditions influence the solubility of milk protein concentrate powders

Published online by Cambridge University Press:  24 September 2012

Mary Ann Augustin ,
Peerasak Sanguansri ,
Roderick Williams  and
Helen Andrews
Mary Ann Augustin*
Affiliation:
CSIRO Animal Food and Health Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia
Peerasak Sanguansri
Affiliation:
CSIRO Animal Food and Health Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia
Roderick Williams
Affiliation:
CSIRO Animal Food and Health Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia
Helen Andrews
Affiliation:
CSIRO Animal Food and Health Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia
*
*For correspondence; e-mail: [email protected]
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Abstract

The solubility of milk protein concentrate (MPC) powders was influenced by the method used for preparing the concentrate, drying conditions, and the type of dryer used. Increasing total solids of the ultrafiltered concentrates (23% total solids, TS) by diafiltration to 25% TS or evaporation to 31% TS decreased the solubility of MPC powders (80–83% protein, w/w dry basis), with ultrafiltration followed by evaporation to higher total solids having the greater detrimental effect on solubility. High shear treatment (homogenisation at 350/100 bar, microfluidisation at 800 bar or ultrasonication at 24 kHz, 600 watts) of ultrafiltered and diafiltered milk protein concentrates prior to spray drying increased the nitrogen solubility of MPC powders (82% protein, w/w dry basis). Of the treatments applied, microfluidisation was the most effective for increasing nitrogen solubility of MPC powders after manufacture and during storage. Manufacture of MPC powders (91% protein, w/w dry basis) prepared on two different pilot-scale dryers (single stage or two stage) from milk protein concentrates (20% TS) resulted in powders with different nitrogen solubility and an altered response to the effects of microfluidisation. Microfluidisation (400, 800 and 1200 bar) of the concentrate prior to drying resulted in increased long term solubility of MPC powders that were prepared on a single stage dryer but not those produced on a two stage spray dryer. This work demonstrates that microfluidisation can be used as a physical intervention for improving MPC powder solubility. Interactions between the method of preparation and treatment of concentrate prior to drying, the drying conditions and dryer type all influence MPC solubility characteristics.

Keywords

Milk protein concentratepowdershearsolubilitymicrofluidisation
Type
Research Article
Information
Journal of Dairy Research , Volume 79 , Issue 4 , November 2012 , pp. 459 - 468
Copyright
Copyright © Proprietors of Journal of Dairy Research 2012

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