Reduced and Low-lactose Powdered Milk Production and Determination of its Physicochemical and Microstructural Properties During Storage

The lactose hydrolysis-based production of powdered dairy products is a challenge faced by the food industry due to difficulty in drying these products, as well as in powder storage stages. Therefore, the aim of the current study is to feature lactose-free fat-reduced powdered milk during storage, based on using samples produced through spray drying and lyophilization processes. Samples of powdered milk produced through the two aforementioned drying methods were subjected to different storage conditions (temperatures at 21 & DEG;C and 50 & DEG;C). Subsequently, the following sample features were determined: spectral profiles (based on Raman spectroscopy), microstructure (based on scanning electron microscopy), particle size in solution (based on laser diffraction), and sorption isotherms; in addition, a Maillard reaction (5-hydroxymethylfurfural) indicator was measured. The powders obtained by freeze-drying had worse characteristics compared to the products dried via spray dryer, in addition, as the hydrolysis content of lactose increased, a worsening in the characteristics of the powders was again observed. Finally, it is possible to conclude that drying via spray-drying is the best alternative compared to freeze-drying, for products with and without lactose hydrolysis.

Automated summary

Lactose-free fat-reduced powdered milk produced through spray drying has better characteristics during storage compared to freeze-dried products, and drying via spray drying is a better alternative than freeze-drying for both lactose-hydrolyzed and non-hydrolyzed products.