乳制品的加工,结构与性质.pptVIP

Manufacture, Structure and Properties of Dairy Products Milk Processing, Milk Powders, and Recombined Milk Summary Common unit processes in milk processing Separation Clarification Homogenization Heat-treatment Milk powder drying Protein separation Milk Processing Full-fat Semi-skimmed (half fat) Skim (low or non-fat) Raw Milk Processing Clarification and Separation Clarification removal of solid impurities Separation skimming, separation of fat from skim milk Stokes Law (Creaming) vs = 2a2Drg/9h0 a = particle radius Dr = density difference between particle and aqueous phase g = gravitational constant h0 = aqueous phase viscosity Centrifugal Clarifier Centrifugal Separator Heat Treatments Sterilisation Pasteurisation Ultra-heat treated (UHT) In-Can/Bottle Sterilisation High-temperature long time process Typically 105 oC for 20 min Gives long shelf-life Caramelised or cooked flavours Extensive protein damage In-Can/Bottle Sterilisation Used for paediatric formulations and enteral formulations where sterility is essential Rotary Retort Rotary Retort Pasteurization Least intensive heat-treatment Typically 62-65 oC for 30 minutes, 71-74 oC for 15 s, or 88.3 oC for 1s Kills pathogens Short shelf-life Plate Heat Exchanger Plate Heat Exchanger Simulation UHT 135-150 oC for 4-15 s, combined with aseptic packing kills thermophiles long shelf life ( 6 months) short time = less heat damage UHT Two types of heating direct e.g. injection of steam into product indirect using heat exchanger (e.g. plate) UHT Milk Powder Types of Milk Powder Whole milk powder (WMP) Skim milk powder (SMP or NFDM) Types of Milk Powder WMP Spray dried roller dried SMP low heat SMP medium heat SMP high heat SMP Spray Drying Spray Drier Demonstration Milk Protein Products Functional properties emulsification gelation thickening nutrition Milk Protein Products Precipitated caseins Membrane concentrated whey proteins milk protein concentrates Precipitation of Milk Protein Casein Manufacture C