PROPERTIES AND GENERALIZED SCHEME FOR PRODUCTION OF MILK POWDER

Abstract

Presently, the functional qualities of milk proteins have led to milk powders, being mostly regarded as food components. When milk powders are maintained, numerous physicochemical problems develop, the most of them being generated by the lactose glass transition. They have significant effects on milk powders physical (flow ability) properties. First, powder particle surface microstructure and chemical composition are altered by lactose crystallization. As a result, milk powder's capacity travel is reduced. Milk proteins solubility is harmed because their structural integrity has been destroyed. Additionally, caking and particle collapse occur, and these processes primarily decrease the physical properties of milk powders(Flow capability and density). The unfolding of proteins, which reduces solubility and may also be encouraged by the mechanical stresses that appear. Lastly, enzymatic and chemical reactions (Maillard reaction) occur in order, implementing molecular mobility. Milk powder's solubility is mostly decreased by protein interactions and aggregations, which are enhanced by the Maillard process and oxidation. Emulsifying and foaming characteristics are also decreased by the Maillard process. Additionally demonstrated that milk components, time, and their physical state. The main factors that have been considered are the relative humidity and temperature of the storage