Powder flow behaviour, functional characteristics and microstructure of whole milk powder produced from cow and buffalo milk mixtures

Abstract

The effects of cow and buffalo milk mixtures on powder flow behaviour, functional characteristics and microstructure of whole milk powder was investigated. Milk powder was produced from 100% cow milk (G1), 100% buffalo milk (G2), 75% cow/25% buffalo milk (G3), 50% cow/50% buffalo milk (G4) and 25% cow/75% buffalo milk (G5). A higher proportion of buffalo milk increased the hydroxymethylfurfural, thiobarbituric acid reactive substances and free fatty acid contents in powders, but decreased dispersibility and wettability. The lowest and highest mean particle size values were obtained in G3 and G2 samples. Milk powder containing a higher level of buffalo milk increased caking ability and compaction coefficients of milk powder. All samples had remarkably cohesive characteristics. A higher proportion of cow milk can improve the flow behaviour of milk powder containing cow and buffalo milk mixtures in terms of caking, cohesion, and powder speed flow dependency.