Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder

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dc.authoridKaymak Ertekin, Figen/0000-0001-5042-3659
dc.authoridKoca, Nurcan/0000-0002-0733-4500
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.contributor.authorKoca, Nurcan
dc.contributor.authorErbay, Zafer
dc.contributor.authorKaymak-Ertekin, Figen
dc.date.accessioned2025-01-06T17:44:27Z
dc.date.available2025-01-06T17:44:27Z
dc.date.issued2015
dc.description.abstractDairy 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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey) [109O093]; Ege University Science and Technology Center (EBILTEM, Izmir, Turkey) [2010/Bil/012]
dc.description.sponsorshipThe authors are grateful for the financial support provided for the project no: 109O093 by The Scientific and Technological Research Council of Turkey (TUBITAK, Ankara, Turkey) and for the project no: 2010/Bil/012 by Ege University Science and Technology Center (EBILTEM, Izmir, Turkey), Sutas Dairy Company (Istanbul, Turkey) for providing cheese, Yildiz Group (Istanbul, Turkey) for providing the atomizer, and Kipa Chemical Company (Istanbul, Turkey) for providing emulsifying salt.
dc.identifier.doi10.3168/jds.2014-9111
dc.identifier.endpage2943
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue5
dc.identifier.pmid25771045
dc.identifier.scopus2-s2.0-84928052793
dc.identifier.scopusqualityQ1
dc.identifier.startpage2934
dc.identifier.urihttps://doi.org/10.3168/jds.2014-9111
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3061
dc.identifier.volume98
dc.identifier.wosWOS:000353267900011
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Science Inc
dc.relation.ispartofJournal of Dairy Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectspray drying
dc.subjectcheese powder
dc.subjectwhite cheese
dc.subjectpowder characteristics
dc.titleEffects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder
dc.typeArticle

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