Process optimization for production of spray-dried buffalo milk protein co-precipitate with enhanced solubility

Abstract

Coagulation and spray drying conditions for the preparation of buffalo milk protein co-precipitate (BMPC) were optimized to achieve high solubility and protein content of powder. Gel points for coagulation of buffalo skim milk were determined by adding calcium chloride (CaCl2) and glucono-delta-lactone (GDL) at different concentrations using oscillatory shear rheology. Coagulation of buffalo milk by 10 mM CaCl2 and 0.05 % GDL, at 80 °C/13 min exhibited minimum loss of protein (0.39 %) in whey. Coagulum was then suitably diluted (1:1.4, curd:water) and pH adjusted with DSP (disodium hydrogen phosphate) and TSC (trisodium citrate) for efficient atomization of feed solution. BMPC powders prepared using DSP (feed solution pH 6.8; outlet temperature 80 °C) and TSC (feed solution pH 6.6; outlet temperature 90 °C) demonstrated maximum solubility of 31.48 % and 41.93 % with a protein content of 80.62 % and 76.30 %, respectively. Improved solubility of BMPC enhances its potential as an ingredient in various food formulations.