The effect of spray drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70.
Unit operations during production influence the sensory properties of nonfat dry milk (NFDM) and milk protein concentrate (MPC) Off flavors in dried dairy ingredients decrease consumer acceptance of ingredient applications. Previous work has shown that spray drying parameters affect physical and sensory properties of whole milk powder and whey protein concentrate. The objective of this study was to determine the effect of inlet temperature and feed solids concentration on the flavor of NFDM and MPC 70% (MPC70) Condensed skim milk (50% solids) and condensed liquid MPC70 (32% solids) were produced using pilot scale dairy processing equipment. The condensed products were then spray dried at either 160, 210, or 260degC inlet temperature and 30, 40, or 50% total solids for NFDM and 12, 22, or 32% for MPC70 in a randomized order. The entire experiment was replicated 3 times. Flavor of the NFDM and MPC70 was evaluated by sensory and instrumental volatile compound analyses. Surface free fat, particle size, and furosine were also analyzed. Both main effects (30, 40, and 50% solids and 160, 210, and 260degC inlet temperature) and interactions between solids concentration and inlet temperature were investigated. Interactions were not significant. In general, results were consistent for NFDM and MPC70. Increasing inlet temperature and feed solids concentration increased sweet aromatic flavor and decreased cardboard flavor and associated lipid oxidation products. Increases in furosine with increased inlet temperature and solids concentration indicated increased Maillard reactions during drying. Particle size increased and surface free fat decreased with increasing inlet temperature and solids concentration. These results demonstrate that increasing inlet temperatures and solids concentration during spray drying decrease off flavor intensities in NFDM and MPC70 even though the heat treatment is greater compared with low temperature and low solids.
Journal of dairy science