Science and technology applied to demand of concentrated and dried dairy products

• Ano de defesa: 2021
• Autor(a) principal: Francisquini, Júlia d’Almeida
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: eng
• Instituição de defesa: Universidade Federal de Viçosa
• Palavras-chave em Português: Leite - Processamento; Doce de leite; Leite em pó; Substitutos do leite materno; Tecnologia de Produtos de Origem Animal
• Link de acesso: https://locus.ufv.br//handle/123456789/28215

Dairy products exhibit quality from a nutritional point of view, pleasing the consuming public for their versatility and pleasant sensory characteristics. Within the world of dairy products, concentrated and dehydrated products stand out and within this line of research there are growing studies on the reduction of energy costs, product versus process interaction, development of new products to meet market demands and reduce environmental impacts by water and energy savings. Thus, the objective of this thesis was to meet three market demands: increased consumption and production of dairy products with zero lactose, increased consumption of instant dairy products and the study of instantaneousness, increased demand and concern with the nutritional quality of infant formulas. The hydrolysis of lactose in dulce de leche can affect the color, flavor, texture, intensity of the Maillard reaction and even some nutritional aspects. Thus, the first study studied the influence of different levels of lactose hydrolysis, the addition of sucrose and the initial pH in the development of the Maillard reaction. A process simulator with a multiple monitoring system was used to produce fifteen milk sweets. The Box-Behnken 3 3 experimental design was applied with determination of lipids, proteins, ash, carbohydrates, water activity, dissolved solids, colorimetric and hydroxymethylfurfural analysis. In addition, the rehydration process is complex and occurs in four stages: wettability, sinking, dispersibility and solubility. Thus, the second work sought to analyze dispersibility and solubility by means of particle size distribution in order to establish a new rehydration index for whole powdered milk. The granulometric distribution and morphological characteristics of seven whole milk powder samples (from A to G) were analyzed. Finally, in some cases, mothers unable to breastfeed, need substitutes, nowadays, the substitutes that best mimic human milk are infant formulas. Different technological routes can be designed to produce infant formulas presenting the great challenge: the compromise between safe food and the damage caused by heat treatment. For this reason, the objective of the third work was to review the current scientific knowledge about how heat treatment affects milk macro and micronutrients, extrapolating the expected effects for infant formulas. Keywords: Dulce de leche. Powdered milk. Infant formula. Whole milk.