Abstract
Camel milk is a valuable source of protein and nutrients, it has therapeutic and prophylactic properties. The production of dry dairy products based on camel milk implies prolonging its shelf life, a decrease in the cost of its transportation and storage. To manufacture dry camel milk, it is necessary to optimize the technological parameters of drying, which affect its physical-chemical properties. Whole milk from camels (Camelus dromedarius) was dried on a spray drying plant under the following modes: the inlet temperature from 140 °C to 160 °C; the feed rate from 30 ml/min to 40 ml/min. The dependence of such physical properties of milk powder as the water solubility index, water absorption index, moisture content, hygroscopicity, density, water activity, the stickiness and size of particles on the technological parameters of drying has been established. The study results show that the highest index of solubility of samples was equal to 81.25±0.11 %, which corresponded to the air temperature at the inlet of 150 °C and the feed rate of 30 ml/min. At the same time, the lowest solubility was 62.89±0.27 % under the modes of 140 and 40 ml/min, respectively. With an increase in the air temperature at the inlet and a decrease in the rate of supply of dairy raw materials, there was a decrease in the moisture content and water activity. However, an increase in the air temperature at the inlet above 150 °C led to a decrease in the solubility index in water. The optimal particle sizes of whole camel milk powder, preceding a relatively high solubility index, were 36.22±0.33 μm, 108.89±0.56 μm, and 229.19±0.74 μm. The data reported in this paper could be useful in devising the technology for manufacturing a dry milk product from camel milk.
Highlights
The basic raw material to produce dairy products in the world is cow’s milk
4/11 ( 112 ) 2021 deterioration in solubility due to the Maillard reaction, and the decrease ‒ to the growth of stickiness and the reduction in friability. All this suggests that it is advisable to conduct a study on the optimization of the technological parameters of spray drying to manufacture dry camel milk with improved physical properties
The following tasks have been set: – to work out the technological parameters of spray drying in the production of dry whole camel milk; – to determine the physical characteristics of the dry whole camel milk obtained by spray drying; – to treat the results mathematically to determine the optimal technological parameters of spray drying
Summary
The basic raw material to produce dairy products in the world is cow’s milk. many people suffer from intolerance to cow’s milk protein, which could cause an allergic reaction in the body. An effective method of drying milk, in terms of the energy cost and output of finished products, is spray drying In this case, the production of dry dairy products based on camel milk could expand the range of products but would stimulate milk production and the growth of livestock at camel farms. With the right choice of methods and parameters of drying, it is possible to obtain dry camel milk with a long shelf life and with maximum preservation of biological and nutritional properties. In this case, a special role belongs to the physical properties of the resulting powder as they predetermine the consumer qualities of the finished product. Devising the optimal technological parameters for the spray drying of camel milk, in order to obtain improved physical properties of the finished product, is a relevant task
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