Sert, Durmuş; Mercan, Emin

In this study, the effects of different fat ratios on some physicochemical properties, powder flow behavior (caking, cohesion and powder flow speed dependent properties) and particle size of goat milk powder were investigated. For this purpose, skim (SMP) and whole goat milk powders (WMP) were produced by spray-drying method. The tapped bulk density was determined as 0.71 g cm-3 in the SMP and 0.57 g cm-3 in the WMP. The solubility in both samples was 99.80%. The caking strength of SMP (-0.190 N.mm) was found to be significantly low compared to that of WMP (26.734 N.mm). The cohesion index of SMP was found to be 21.7, and that of the WMP was 42.2. Depending on the increasing speed, cohesion index values were found to be lower in SMP compared WMP. In both samples the compression coefficients decreased with increasing speed. At a speed of 100 mm s-1 , the compression coefficient of SMP was 38.6 N.mm, while this value was 63.3 N.mm for WMP. The D[4,3] value was determined as 44.0 µm in SMP and 34.2 µm in WMP. The results of powder flow analysed revealed that crucial data on the flow behavior of goat milk powder.

AtıfTR Dizin1

İncele