Dairy Powders and Concentrated Products

Transcription

1 Dairy Powders and Concentrated Products Edited by A. Y. Tamime Dairy Science and Technology Consultant Ayr, UK A John Wiley & Sons, Ltd., Publication

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3 Dairy Powders and Concentrated Products

4 The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry, from practitioners to technologists, working in both traditional and modern large-scale dairy operations. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. execdirector@sdt.org Other volumes in the Society of Dairy Technology book series: Probiotic Dairy Products (ISBN ) Fermented Milks (ISBN ) Brined Cheeses (ISBN ) Structure of Dairy Products (ISBN ) Cleaning-in-Place (ISBN ) Milk Processing and Quality Management (ISBN ) Dairy Fats and Related Products (ISBN )

5 Dairy Powders and Concentrated Products Edited by A. Y. Tamime Dairy Science and Technology Consultant Ayr, UK A John Wiley & Sons, Ltd., Publication

6 This edition first published Blackwell Publishing Ltd Wiley-Blackwell is an imprint of John Wiley & Sons, formed by the merger of Wiley s global Scientific, Technical and Medical business with Blackwell Publishing. Registered office John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United Kingdom Editorial office John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United Kingdom For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at The right of the author to be identified as the author of this work has been asserted in accordance with the Copyright, Designs and Patents Act All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data: Dairy powders and concentrated milk products / edited by Adnan Tamime. 1st ed. p. cm. Includes bibliographical references and index. ISBN (hardback : alk. paper) 1. Concentrated milk. 2. Dried milk. I. Tamime, A. Y. SF259.D dc A catalogue record for this book is available from the British Library. Typeset in 10/12.5 Times-Roman by Laserwords Private Limited, Chennai, India Printed and bound in Singapore by Fabulous Printers Pte Ltd

7 Contents Preface to the Technical Series Preface Contributors xv xvii xxi 1 Chemistry of Milk Role of Constituents in Evaporation and Drying 1 H.C. DEETH AND J. HARTANTO 1.1 Introduction Chemical components of liquid, concentrated and dried milk products Protein Fat Carbohydrate Minerals Water Air Surface composition of powders Quality issues Heat stability Fouling Age thickening Maillard reactions Oxidation Conclusions 22 References 22 2 Current Legislation on Concentrated and Dried Milk Products 28 M. HICKEY 2.1 Introduction European Union legislation Access to EU legislation Vertical legislation on concentrated and dried milk products Horizontal hygiene and food safety requirements Horizontal food additives legislation Horizontal labelling requirements for foods Horizontal packaging legislation 53

8 vi Contents 2.3 United Kingdom legislation Legislative basis Background Present legislation on composition Present legislation on hygiene The Dairy UK Code of Practice for HTST pasteurisation Irish legislation Introduction Present legislation on hygiene Present legislation on specific products United States legislation Introduction and background to US legislation The Code of Federal Regulations Hygiene requirements for milk and certain milk products US standards of identity and labelling The USDA specifications and grading schemes for certain milk products Food additives in US legislation Legislation in Australia and New Zealand Introduction The Joint Food Standards Code New Zealand-specific legislation The international perspective Codex Alimentarius What is Codex Alimentarius? Codex Alimentarius Commission membership and structure Codex Alimentarius standards Codex Alimentarius general standards Codex Alimentarius standards for concentrated and dried milks Private standards and specifications Conclusions and possible future developments 88 References 88 3 Technology of Evaporators, Membrane Processing and Dryers 99 M. CARIĆ, J.C. AKKERMAN, S. MILANOVIĆ, S.E. KENTISH AND A.Y. TAMIME 3.1 Introduction Evaporators Principles of evaporation Evaporation techniques and systems Plant design of evaporator configuration Heat economy in evaporator installation Cleaning of evaporators Evaporation versus membrane filtration 106

9 Contents vii 3.3 Membrane filtration technology Principles of membrane filtration Membrane filtration techniques and systems Membrane filtration configurations Heat economy in membrane filtration Application of membrane filtration in the dairy industry Cleaning of membrane filtration systems Spray drying technology Principles of spray drying Spray drying techniques and systems Plant design of spray drying configuration Heat economy of spray drying Cleaning of dryers Conclusions 142 References Production of Evaporated Milk, Sweetened Condensed Milk and Dulce de Leche 149 M.N. OLIVEIRA, A.L.B. PENNA AND H. GARCIA NEVAREZ 4.1 Background Evaporated milk Introduction Evaporated milk production Product properties Sweetened condensed milk Introduction Production stages Dulce de leche Background Dulce de leche production Product properties Rheological parameters Results of a research on dulce de leche using the UF process Conclusions 176 References Dried Milk Products 180 M. SKANDERBY, V. WESTERGAARD, A. PARTRIDGE AND D.D. MUIR 5.1 Introduction Definitions Composition Heat classification Dispersion properties 182

10 viii Contents 5.3 Microbial quality Raw milk Effects of milk processing Functionality and certain technical aspects Heat treatment Whey protein denaturation Agglomeration and instantisation Specific processes Ordinary milk powders Instant milk powders Other types of milk powders Quality assessment Introduction Milk Concentrate Powder Conclusions 233 References Casein and Related Products 235 H.S. ROLLEMA AND D.D. MUIR 6.1 Introduction Products definitions and structure Acid casein Caseinates Phosphocasein Rennet casein Co-precipitate Milk protein concentrates and isolates Isolated and enriched casein fractions Casein fragments Methods of manufacture Introduction Acid casein conventional treatment Rennet casein Caseinate Co-precipitate Acid casein supercritical fluid processing Fractionation of casein Total milk protein Casein-derived peptides Functionality Solubility Heat and alcohol stability Viscosity 249

11 Contents ix Formation of protein-stabilised emulsions Functionality of peptides derived from casein Quality control 250 References Dried Whey, Whey Proteins, Lactose and Lactose Derivative Products 255 P. JELEN 7.1 Introduction Types and composition of raw whey and main whey-based powders Standard and modified whey powders Whey protein Lactose and modified lactose products Other whey-based powdered products Unit operations in the production of concentrated and dried whey and whey-based products Technological complexities in the production and storage of whey-based products Heat sensitivity of whey protein Low solubility and hygroscopicity of lactose Content of lactic acid Propensity for non-enzymatic Maillard browning reaction Foam formation and its potential detrimental effects during drying Free moisture in lactose powders Modified whey-based products and their uses Future trends Sources of further information 265 References Specialised and Novel Powders 268 P. HAVEA, A.J. BALDWIN AND A.J. CARR 8.1 Introduction Principles Moisture content Carbohydrate content High-fat content Oxidation Processing control Particle solubility Coffee whitener powders Chemical composition Manufacturing process Functional properties Recent developments 272

12 x Contents 8.4 Novel whey products Whey protein in nutraceutical applications Heat-denatured whey protein Cold gelling WPCs Co-precipitation of whey protein with casein Milk mineral Cheese powder Hydrolysates Cream powders Why dried cream powders? Emulsion stability Processing of cream powders Physicochemical properties of dairy cream powders Concluding remarks 287 References Infant Formulae Powders and Liquids 294 D.-H. MONTAGNE, P. VAN DAEL, M. SKANDERBY AND W. HUGELSHOFER 9.1 Introduction Historical background Definition and classification of infant formula An overview of the world market of infant formulae Annual production figures Worldwide manufacturers of infant formulae Regulations governing infant formulae General background Cultural and religious aspects Labelling Procedures for placing infant food product on the market Essential composition Introduction Proteins Lipids Carbohydrates Minerals Vitamins Food safety Food additives Hygiene and microbiological standards Raw materials/ingredients General aspects Milk Oils Carbohydrates 313

13 Contents xi 9.9 Manufacture of dried infant formulae (powders) Introduction The wet mix processing line Preparation of the mix Evaporation Spray drying Hygiene and production time between CIP cleaning Structure of the powder Drying parameters Finished powder conveying system Microbiological examination Manufacture of liquid infant formulae (Ready-To-Feed and concentrates) Dissolving of ingredients First stage of standardisation Oils and fat addition First heat treatment and fat emulsification Second stage of standardisation Final conditioning Retort sterilisation UHT sterilisation and aseptic processing Intermediate aseptic storage Aseptic filling machines and packaging materials Microbiological examination Conclusion 327 References Process Control in Evaporation and Drying 332 C.G. BLOORE AND D.J. O CALLAGHAN 10.1 Background Control technology Measurement technology Actuator technology Communication technology Control philosophies Process dynamics Evaporator control Feed flow rate Pre-heat temperature Energy input Condenser water flow rate Level of total solids in the concentrate Modelling approaches for evaporator control Control of evaporator cleaning systems 341

14 xii Contents 10.9 Spray dryer control Controlling the evaporative demand Controlling the energy input Controlling powder moisture content Concentrate flow rate in disc atomising dryers Concentrate flow rate in nozzle atomising dryers Inlet air flow rate Air-flow stability in spray dryers Inlet air temperature Chamber pressure Outlet temperature in dryers without static fluid beds Outlet temperature in spray dryers with integrated fluid beds Dummy outlet temperature Moisture control A model-predictive approach to the control of a spray dryer The influence of the protein content of the powder Cleaning system control in spray drying Conclusion 349 References Hazards in Drying 351 C.G. BLOORE AND D.J. O CALLAGHAN 11.1 Background Combustion Smouldering combustion Flaming combustion Deflagrations Detonations Secondary explosions Dust characteristics Combustibility/explosibility Upper and lower explosible limits Minimum ignition temperature Minimum ignition energy Maximum explosion pressure and the rate of pressure rise Particle size Moisture content Ignition sources Flames Hot surfaces Mechanical friction Impact sparks Electrical sparks Electrostatic discharge sparks 359

15 Contents xiii Hot work Self-ignition Hazards of dust explosions Fire detection Fast-acting temperature sensors Infra-red optical detectors Carbon monoxide detectors Pressure sensors Operator observation Explosion suppression Dry powder suppression Chlorinated fluorocarbon compounds Pressurised hot water Explosion venting Venting principles Vent ducts Vent doors and panels Containment Isolation Inerting Fire fighting Conclusion 368 References 368 Index 370