Browsing by Author "Grönlund, Christopher"

Milk powder is a product made from milk by spray drying or freeze drying. It has a wide range of uses in the food industry. The removal of water allows the perishable raw material to be preserved well, and transforms it into a light, easily transportable form. Milk powder can be produced in places with more milk production and transported to equalize local and global needs. Enzymatic modification with transglutaminase (TG) can provide beneficial properties for dairy products. The aim of this study was to investigate the effect of liquid transglutaminase enzyme (TG) on the properties of whole milk powder (WMP) produced by spray drying from TG treated whole milk. An experimental study investigated whether TG concentration influences the measured properties of the powder. Liquid TG in concentrations 0.0, 0.3, 0.5, 1.0, and 2,0 U g/1 milk proteins were added to the reconstituted 40% whole milk concentrate. After incubation (2h, 50 °C), the milk was spray dried into powder. From the WMP samples, the size of the proteins (SDS-PAGE), particle size distribution, solubility (laser diffraction method) was examined. Thermal stability (90 °C,120 °C,140 °C), fluidity, amount of furosine, burnt particles, metal contact 90 °C. By treating the reconstituted milk concentrate of whole milk powder with transglutaminase, changes in protein size, particle size distribution, solubility, insolubility and furosine content were observed. As the amount of transglutaminase increased, the size of the proteins, the amount of furosine, the particle size and the number of insoluble particles increased. More research in Pilot scale would be needed, including the sensory evaluation of products, as well as application possibilities in dairy products.