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dc.contributor.authorO'Donoghue, Laura
dc.contributor.authorHaque, Md Kamrul
dc.contributor.authorKennedy, Deirdre
dc.contributor.authorLaffir, Fathima R.
dc.contributor.authorHogan, Sean
dc.contributor.authorO'Mahoney, James A.
dc.contributor.authorMurphy, Eoin
dc.date.accessioned2020-07-01T11:08:17Z
dc.date.available2020-07-01T11:08:17Z
dc.date.issued2019-07-12
dc.identifier.citationO'Donoghue, L., Haque, M., Kennedy, D., Laffir, F., Hogan, S., O'Mahony, J. and Murphy, E. Influence of particle size on the physicochemical properties and stickiness of dairy powders. International Dairy Journal, 2019, 98, 54-63. doi: https://dx.doi.org/10.1016/j.idairyj.2019.07.002en_US
dc.identifier.urihttp://hdl.handle.net/11019/2105
dc.descriptionpeer-revieweden_US
dc.description.abstractThe compositional and physicochemical properties of different whey permeate (WPP), demineralised whey (DWP) and skim milk powder (SMP) size fractions were investigated. Bulk composition of WPP and DWP was significantly (P < 0.05) influenced by powder particle size; smaller particles had higher protein and lower lactose contents. Microscopic observations showed that WPP and DWP contained both larger lactose crystals and smaller amorphous particles. Bulk composition of SMP did not vary with particle size. Surface composition of the smallest SMP fraction (<75 μm) showed significantly lower protein (−9%) and higher fat (+5%) coverage compared with non-fractionated powders. For all powders, smaller particles were more susceptible to sticking. Hygroscopicity of SMP was not affected by particle size; hygroscopicity of semi-crystalline powders was inversely related to particle size. This study provides insights into differences between size fractions of dairy powders, which can potentially impact the sticking/caking behaviour of fine particles during processing.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInternational Dairy Journal;Vol. 98
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectphysicochemical propertiesen_US
dc.subjectdairy powdersen_US
dc.subjectparticle sizeen_US
dc.subjectwhey permeateen_US
dc.subjectdemineralised wheyen_US
dc.subjectskim milk powderen_US
dc.titleInfluence of particle size on the physicochemical properties and stickiness of dairy powdersen_US
dc.typeArticleen_US
dc.embargo.terms2020-07-12en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.idairyj.2019.07.002
dc.contributor.sponsorEnterprise Irelanden_US
dc.contributor.sponsorGrantNumberTC/2014/0016.en_US


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