Homogenization and crystallization to improve the properties of whole milk powder for chocolate production

• Ano de defesa: 2019
• Autor(a) principal: Santos, Valéria Maria dos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: eng
• Instituição de defesa: Universidade Federal de Viçosa; Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Leite em pó; Alta pressão (Tecnologia); Leite homogeneizado; Óleos e gorduras; Cristalização; Lactose; Chocolate; Ciência e Tecnologia de Alimentos
• Link de acesso: https://locus.ufv.br//handle/123456789/30118

Milk powder has a wide use as a raw material or an ingredient to produce several products such as bread, cakes, cookies, dairy products and chocolate. It is desired, to manufacture chocolate, high free fat content and control of the particle size of the milk powder. The aim of this study was to evaluate the influence of different pressures of homogenization on whole milk powder with the crystallized lactose on free fat content and particle size, in order to develop a product with favorable properties for application in the chocolate industry. It was produced milk powders at three homogenization pressure levels (0 MPa, 20 MPa and 80 MPa) and with crystallization of lactose from concentrated whole milk (46.0% ± 1.0%). The powder produced at homogenization pressure of 80 MPa presented a smaller amount of particles in the region <1 μm (39.28%) and higher free fat content (13.78% ± 0.14%), when compared to the powder produced at conventional homogenization pressure (20 MPa), which presented 59.40% particles in the region <1 μm and 5.03% ± 0.17% of free fat. In addition, the milk powder produced at 0 MPa (control) presented the lowest amount of particles in the region <1 μm (24.60%) and highest free fat content (19.39% ± 0.16%) among the three treatments. For chocolate manufacturing, it is desirable that the milk powder has a larger average particle size and a higher free fat content. Given that, and according and to the results of this study, the crystallized whole milk powder (control) homogenized at 0 MPa presented the best properties for application in the chocolate industry, followed by milk powder produced at homogenization pressure of 80 MPa. This study also showed that the powder produced at homogenization pressure of 20 MPa, which is commonly produced in the industry, produces a milk powder with less suitable properties for chocolate production. Keywords: Milk powder. High pressure homogenization. Free fat. Crystallization of lactose. Particle size. Chocolate.