The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese

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Yousefi Jozdani m.; GOLI M.; MORTAZAVI S.A.

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Journal Paper

Paper Information

Journal: Journal of Food Biosciences and Technology Year:2020 | Volume:10 | Issue:1 Page(s): 103-109

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Information Journal Paper

Title

The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese

Author(s)

Yousefi Jozdani m. | GOLI M. | MORTAZAVI S.A. | Issue Writer Certificate

Keywords

Atomizer Speed

Cheese

Milk Powder

Spray Drying

Texture Profile Analysis

Abstract

In this research, an industrial spray dryer was used and the effects of Atomizer Speed on the physicochemical properties of Milk Powder, the textural and sensory characteristics of white Cheese made from this Milk Powder were evaluated. For this purpose, whole milk was converted into powder by using three different speeds (10, 000, 11, 000, and 12, 000 rpm). The results showed that by increasing Atomizer Speed in the spray dryer, the average size of casein micelle is significantly decreased (P < 0. 05), whereas no significant effect is observed on the chemical properties of Milk Powder. White Cheese characteristics indicated that by increasing Atomizer Speed, texture parameters, such as hardness, mastication, and gumminess were significantly reduced (P < 0. 05). Sensory evaluation also revealed that the Cheese samples prepared with dried milk produced at 12, 000 rpm were highly accepted by the panelists. Overall, the findings suggested that 12, 000 rpm is the optimal Atomizer Speed for Milk Powder production.

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APA: Copy

Yousefi Jozdani, m., GOLI, M., & MORTAZAVI, S.A.. (2020). The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 10(1), 103-109. SID. https://sid.ir/paper/734112/en

Vancouver: Copy

Yousefi Jozdani m., GOLI M., MORTAZAVI S.A.. The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2020;10(1):103-109. Available from: https://sid.ir/paper/734112/en

IEEE: Copy

m. Yousefi Jozdani, M. GOLI, and S.A. MORTAZAVI, “The Effect of Spray Dryer Atomizer Speed on Casein Micelle Size and Physicochemical Properties of White Cheese,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 10, no. 1, pp. 103–109, 2020, [Online]. Available: https://sid.ir/paper/734112/en

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