Document Detail

Short communication: Radio frequency dielectric heating of nonfat dry milk affects solubility and whey protein nitrogen index.
MedLine Citation:
PMID:  23332848     Owner:  NLM     Status:  Publisher    
The US infant formula market is estimated at over $3.5 billion, of which 75% are dairy-based formulas. Dried dairy powders pose a significant food safety risk, with Cronobacter sakazakii and Salmonella spp. being pathogens of particular concern. Radio frequency dielectric heating (RFDH) can provide rapid, uniform heat treatment of dry powders; thus, it potentially may be used as a postprocess lethality treatment for nonfat dry milk (NDM) or powdered infant formula. Because RFDH is a heat treatment, the functionality of the NDM may be altered and should be evaluated. High heat- and low heat-NDM were RFDH processed at temperatures ranging from 75 to 90°C for 5 to 125 min. Products were then assessed for whey protein nitrogen index (WPNI), solubility, and color. In low heat-NDM, RFDH decreased WPNI and solubility if the process was done at ≥80°C; however, in high heat-NDM, RFDH had a greater effect on solubility than WPNI and some color properties were altered. Further investigation of RFDH is merited to validate its application as a pathogen control process for NDM across processing parameters that result in acceptable functional properties for infant formula and other food products containing NDM.
C Chen; M Michael; R K Phebus; H Thippareddi; J Subbiah; S L Birla; K A Schmidt
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-1-16
Journal Detail:
Title:  Journal of dairy science     Volume:  -     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-1-21     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Food Science Institute, Kansas State University, Manhattan 66506.
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