Cheese powder production and characterization: A foam-mat drying approach

Abstract

Herein, white cheese powder was produced using a foam mat drying method. Foaming conditions namely amount of white cheese (40, 50 and 60% w/w), whey protein concentrate (WPC) (1, 3 and 5% w/w) and foaming temperature (30, 55 and 80 °C) were investigated on the foam density (FD), drainage volume (DV) and surface tension. Surface tension generally decreased with increasing of WPC content and temperature. The best conditions to produce ideal white cheese foam were WPC 3% (w/w), white cheese 60% (w/w) and whipping temperature 55 °C. Ideal foam dried at temperatures of 50, 65 and 80 °C on 1, 3 and 5 mm thicknesses. The effective moisture diffusivity varied from 0.906 × 10−8 to 1.771 × 10−8 m2/s, and from 3.398 × 10−8 to 7.066 × 10−8 m2/s, and from 43.626 × 10−8 to 282.185 × 10−8 m2/s with activation energy values of 21.351, 23.358 and 58.811 kJ/mol for 1, 3 and 5 mm thicknesses, respectively. The analysis of powders showed that the temperature increase and thickness reduction, significantly reduced moisture content and water activity, but no significant difference was found between the powders’ hygroscopicity. The powders produced at 65 °C resulted higher L* and a*. Protein and fat contents of powder in ideal drying conditions (3 mm–65 °C) were 46.59 and 37.25% respectively, that is a rich source of protein and fat to use in ready-to-eat and/or ready-to-cook meals.