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J. Dairy Sci. 88:2700-2706
© American Dairy Science Association, 2005.

Use of a Turbidity Sensor to Characterize Micellar Casein Powder Rehydration: Influence of Some Technological Effects

C. Gaiani1, S. Banon1, J. Scher1, P. Schuck2 and J. Hardy1

1 Laboratoire de Science et Génie Alimentaires, 2 Avenue de la Forêt de Haye, B.P. 172, 54505 Vandoeuvre Les Nancy Cedex, France
2 INRA, UMR Sciences et Technologies du lait et de l’oeuf, 65, Rue de Saint-Brieuc, 35042 Rennes, France

Corresponding author: Sylvie Banon; e-mail: Sylvie.Banon{at}ensaia.inpl-nancy.fr.

A simplified method to study rehydration of dairy powders was developed for native phosphocaseinate powder. The method involved dispersing powder in a stirred vessel equipped with a turbidity sensor under standardized conditions. The changes of turbidity occurring during powder rehydration highlighted several stages. These stages include particles wetting, and then swelling as the water penetrates into the powder bed, followed by a slow dispersion of the particles. With this tool, some technological effects on powder rehydration were analyzed. Ultrafiltrate incorporation to the casein concentrate before spray drying was found to greatly improve the rehydration, whereas mixing ultrafiltrate powder with casein powder after spray drying did not change the rehydration properties. The effect of granulation on powder rehydration stages was also investigated.

Key Words: turbidity • native phosphocaseinate • rehydration • drying

Abbreviation key: NPC = native phosphocaseinate




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