Effects of ultrafiltration of whole milk on some properties of spray-dried milk powders

Abstract

The objective was to produce spray-dried milk powders for assessment subsequently in chocolate. Milks were ultrafiltered to increase their protein content (3.08–5.33 g 100 g −1 ), concentrated to different solids levels (42.8–52.3 g 100 g −1 ) and spray-dried to produce powders (26–59 g 100 g −1 fat). The relationships between the milk protein content, concentrate viscosity and some powder properties were quantified. The free-fat content of the powders increased linearly to 74 g 100 g −1 fat with milk protein content for 26 and 40 g 100 g −1 fat powders. The particle size and moisture content of the powders increased linearly with concentrate viscosity for 26 g 100 g −1 fat powders. Differences between the control and ultrafiltration-treated milk powders were explained. The free-fat content and the particle size increased with the fat content of the control powders. The vacuole volume of the powders was inversely more related to the free-fat content than to the fat content of the control powders.