文章基本信息

标题：Determination of the Quality Characteristics of Butter Milk Powder Manufactured by Using Different Concentration Rates and Drying Temperatures
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作者：Atilla Yetişmeyen ; Nilgül Arıöz
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1995
卷号：20
期号：2
出版社：Association of Food Technology, Turkey
摘要：In object of this research was to determine the quality characteristics of buttermilk powder manufactured by using different concentrations rates and drying temperatures. Cream with 65% fat was first standardized to the fat content of 35% with skim milk. Following butter manufacture, the by-product buttermilk was used as a raw material to be dried by the spray drying method. Four different buttermilk powder were obtained by using the combinations of two factors as follows: A: Concentration rate of 28% and inlet air temperature at 160 ^oC, B: Concentration rate of 28% and inlet air temperature at 180 ^oC; C: Concentration rate of 38% and inlet air temperature at 160 ^oC, D: Concentration rate of 38% and inlet air temperature at 180 ^oC. The results of the analyses revealed that, the buttermilk powder manufactured by using the concentration rate of 38% and inlet air temperature at 160 ^oC, had the better quality characteristics with regard to non-denatured whey protein nitrogen, solubility index titratable acidity and pH. However, from the point view of such characteristics as moisture, protein, fat, bulk density, and total bacterial count, the sample manufactured by using to concentration rate of 37% inlet air temperature at 180 ^oC was found to be good.