Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds

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dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.contributor.authorSalum, Pelin
dc.contributor.authorBerktas, Serap
dc.contributor.authorCam, Mustafa
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:44:55Z
dc.date.available2025-01-06T17:44:55Z
dc.date.issued2022
dc.description.abstractEnzyme-modified cheese (EMC) is a flavour ingredient with intense cheese flavour and can be produced in both liquid and powder form. In this study, the effects of spray drying process conditions (inlet temperature, feed flow rate, air flow rate) on the quality parameters of EMC powder (compositional, physical, and morphological properties) were investigated. Additionally, the variations in the free fatty acids and volatile compounds were assessed. The results showed that higher drying yields and desirable physical properties (flowability, wettability, bulk density, and colour) were obtained at low drying rates. Moreover, detection of volatile compounds (n-aldehydes and methyl ketones) at higher spray drying rates indicated fat oxidation. Reconstitution properties of the powders were dependent not only on the factors including surface fat of the powder and hydrophobicity of the powder surface, but also the other factors such as bulk density, particle agglomeration and porosity. (c) 2021 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipScientific and Technological Research Council of Turkey [115O229]
dc.description.sponsorshipThis work was supported by the Scientific and Technological Research Council of Turkey [project no: 115O229]. Authors are also grateful to Novozymes for providing the enzymes.
dc.identifier.doi10.1016/j.idairyj.2021.105241
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85118259924
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105241
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3247
dc.identifier.volume125
dc.identifier.wosWOS:000715635500003
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectDrıed Mılk Powder
dc.subjectDaıry Powders
dc.subjectPhysıcochemıcal Propertıes
dc.subjectSensory Characterıstıcs
dc.subjectSurface-Composıtıon
dc.subjectFlavor
dc.subjectTemperature
dc.subjectWhey
dc.subjectOptımızatıon
dc.subjectFlowabılıty
dc.titleEnzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds
dc.typeArticle

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