Abstract
Key quality aspects of fat filled milk powders (FFMPs) produced with skim milk pre-heated at 93 °C × 60 s and 105 °C × 15 s (medium whey protein nitrogen index; WPNI), and 116 °C × 60 s and 136 °C × 15 s (high WPNI) were examined. The 136 °C × 15 s treatment produced a FFMP with threefold higher free fat, showed significantly (P < 0.05) lower solubility in coffee and exhibited extensive flecking on rehydration in water. Insoluble materials were observed using microscopy; flecks generated upon rehydration in water were composed of fat, whereas flecks/sediment in coffee were composed of undissolved powder particles.
| Original language | English |
|---|---|
| Pages (from-to) | 404-413 |
| Number of pages | 10 |
| Journal | International Journal of Dairy Technology |
| Volume | 74 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - May 2021 |
Keywords
- Coffee stability
- Flecking
- Free fat
- Heat treatment
- Powder
- Skim milk