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    Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder
    (Elsevier Science Inc, 2015) Koca, Nurcan; Erbay, Zafer; Kaymak-Ertekin, Figen
    Dairy powders are produced to increase the shelf life of fresh dairy products and for use as flavoring agents. In this study, 24 cheese powders produced under 7 different conditions were used to investigate the effects of spray-drying parameters (e.g., inlet air temperature, atomization pressure, and outlet air temperature) on the quality of white cheese powder. Composition, color, physical properties, reconstitution, and sensory characteristics of white cheese powders were determined. The results revealed that the white cheese powders produced in this study had low moisture content ratios and water activity values. High outlet air temperatures caused browning and enhanced Maillard reactions. Additionally, high outlet air temperatures increased wettability and dispersibility and decreased the solubility of white cheese powders. Free fat content was positively correlated with inlet air temperature and negatively correlated with outlet air temperature and atomization pressure. Sensory analyses revealed that white cheese powder samples had acceptable sensory characteristics with the exception of the sample produced at an outlet air temperature of 100 degrees C, which had high scores for scorched flavor and color and low scores for cheese flavor.
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    Optimization of spray drying process in cheese powder production
    (Elsevier, 2015) Erbay, Zafer; Koca, Nurcan; Kaymak-Ertekin, Figen; Ucuncu, Mustafa
    In this study, white cheese powder was produced using a pilot scale spray drier and response surface methodology was used to optimize the operating conditions of spray drying. The independent variables were inlet drying temperature, atomization pressure and outlet drying temperature, while drying experiments were carried out with an inlet drying air temperature range of 160-230 degrees C, an outlet drying air temperature range of 60-100 degrees C and an atomization pressure range of 294-588 kPa. The responses were nonenzymatic browning index, free fat content, solubility index, bulk density of cheese powder and exergy efficiency of the spray drying process. Optimum operating conditions were found to be an inlet drying temperature of 174 degrees C, atomization pressure of 354 kPa, and an outlet drying temperature of 68 degrees C. At this optimum condition, nonenzymatic browning index, free fat content, solubility index, bulk density and exergy efficiency were found to be 0.123 OD/g dm, 40.7%, 82.7%, 252 kg/m(3) and 4.81%, respectively. (C) 2014 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.