Abstract
The effect of adding calcium chloride to milk before spray-drying on the properties of milk powder has been investigated. Proteins in reconstituted milk were fractionated by Sephadex G 100 gel filtration and by gel electrophoresis and the profiles compared with those in low, medium and high heat-treated milk. The elution profile of the proteins in all samples was pooled into four peaks in reconstituted condensed milk and three peaks in reconstituted dried milk; however, whey proteins isolated from both reconstituted milks revealed four fractions. The nitrogen distribution in the resultant fractions differed according to the amount of preheating given to the raw milk and the addition of calcium chloride, which also had an effect on the distribution of electrophoresis zones. The addition of calcium chloride before pasteurization improved the solubility and wettability of spray-dried milk powder as well as reducing the level of whey protein denaturation during heat treatment.
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