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dc.contributor.authorKelly, Philip*
dc.contributor.authorKeogh, M.K.*
dc.contributor.authorKelly, J.*
dc.contributor.authorKennedy, B.*
dc.date.accessioned2017-08-02T11:04:57Z
dc.date.available2017-08-02T11:04:57Z
dc.date.issued2001-08-01
dc.identifier.citationKelly, P.M., Keogh, M.K., Kelly, J., Kennedy, B., Ingredient Dehydration of Fermented and Flavour-Sensitive Products, End of Project Report, Teagasc, 2001.en_GB
dc.identifier.isbn184170178 5
dc.identifier.urihttp://hdl.handle.net/11019/1271
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractTraditionally, yoghurt is produced in a hydrated form and, thus, possesses a limited shelf-life even when refrigerated. Consumption within a short time of production is advisable, particularly if advantage is to be taken of the putative benefits associated with the ingestion of live yoghurt cultures. The production of an instant yoghurt powder would, thus, provide benefits of shelf-life extension and convenience of preparation and storage. However, the drying of such products is difficult due to low pH, which causes stickiness in drier chambers and makes powder recovery difficult. Furthermore, key flavour components formed by fermentation such as acetaldehyde and diacetyl which contribute to the unique flavour of natural yoghurt are sensitive to heat and easily lost during spray-drying. Hence, a major challenge of this project was to investigate the processing technologies and conditions necessary for the minimisation of flavour losses during the spray-drying of acidified/fermented milk bases, to monitor the effects on drier performance such as powder adhesion to drier walls, and to develop functional forms of the spray-dried ingredients. The main aims of the project were to: - improve yoghurt powder spray-drying efficiency through optimisation of concentrate solids, - investigate the effect of spray-drying conditions on flavour losses of sensitive products such as dehydrated yoghurt and fermented creams,- apply technological approaches for the reduction of flavour losses: a) ingredient formulation, b) modification of fermentation conditions, - investigate the production of agglomerated forms of spray-dried yoghurt powders, - study factors affecting the physical properties such as rheological characteristics and powder bulk density, and - adapt technology to ensure greater viability of culture cell numbers at the end of the drying process.en_GB
dc.description.sponsorshipDepartment of Agriculture, Food and the Marineen_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesEnd of Project Reports;
dc.relation.ispartofseriesDairy Products Research Centre Reports;38
dc.subjectIngredient Dehydrationen_GB
dc.subjectYoghurt powderen_GB
dc.subjectSpray-dryingen_GB
dc.subjectFermented milk productsen_GB
dc.subjectFlavour lossen_GB
dc.subjectrheologicalen_GB
dc.subjectpowder bulk density,en_GB
dc.titleIngredient Dehydration of Fermented and Flavour-Sensitive Products.en_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4448
refterms.dateFOA2018-01-12T08:52:17Z


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