Spray drying and characterization of lactose-free goat milk

Drying of hydrolyzed milk is a technological challenge because goat milk powder with hydrolyzed lactose is a new product and there are few reports in literature. This study sought to characterize goat milk powder with and without lactose hydrolysis and with or without added maltodextrin, by analyzing the physical-chemical characteristics of the products after drying and under different storage conditions. Drying resulted in homogeneous powders in relation to dispersion, solubility and morphology. The variation in moisture during storage influenced crystallization of the powders; and the increase in storage temperature was decisive with regards to browning and formation of free hydroxymethylfurfural.

Automated summary

This study characterized goat milk powder with and without hydrolyzed lactose, with or without added maltodextrin, by analyzing their physical-chemical characteristics after drying and under different storage conditions. Drying resulted in homogeneous powders in terms of dispersion, solubility, and morphology. Variations in moisture during storage influenced powder crystallization, and an increase in storage temperature played a decisive role in browning and the formation of free hydroxymethylfurfural.