A cost analysis of encapsulated spray-dried milk fat.
Anhydrous butter oil or cream was encapsulated in all-purpose flour, modified cornstarch, or sucrose and then spray-dried. We estimated the processing cost for a plant designed to produce 57,000 kg/d (125,000 lbs/ d) of encapsulated milk fat powder. Powder with a 50% milk fat content could be produced for about $0.23/kg plus the cost of the butter oil or cream, the encapsulant selected, and the other ingredients. Spray-drying of milk fat improved ease of handling and reduced storage costs.
Flow and compaction of spray-dried powders of anhydrous butteroil and high melting milkfat encapsulated in disaccharides
Anhydrous butteroil or a high-melting milkfat fraction prepared from it were encapsulated in lactose, maltose or sucrose matrices by spray drying to compare functional characteristics. Both types of milkfat were retained efficiently (>90%) within the encapsulants at 40% fat level. Retention declined as fat concentration increased from 40 to 60%, regardless of melting temperature of the milkfat. Encapsulant or type of milkfat did not alter bulk properties. Powders withstood compaction pressures <60% with minimal capsule rupture. Powder functionality may be modified by varying disaccharide choice and milkfat melting properties.
Formation of a Fat Protein Complex in Milk By Homogenization
Summary A fat-protein complex which sediments in a centrifugal field is produced in milk by homogenization. Fat-protein complex formation is found to increase with increasing homogenizing pressure; with increasing fat content; with an increase in concentration above 31% total solids (T.S.); and with increasing calcium concentration up to a limit of 10m M added calcium. In a suspending medium of increased density produced by adding sucrose, the fat-protein complex formed by homogenizing concentrated milk of more than 31% T.S. is found to consist of a single entity. In nonconcentrated milk, the fat-protein complexes have a range of fat-nitrogen ratios. Experiments to determine the manner in which the fat-protein complex is formed indicate that conditions existing at the homogenizer valve at the instant of homogenizing are responsible for complex formation. Ultracentrifuge analyses of the protein moiety of the fat-protein complex show it to be casein.