Akademik Veri Yönetim Sistemi
5. International Food, Agriculture and Veterinary Sciences Congress, Kars, Türkiye, 17 - 19 Mart 2023, ss.348-352
In addition to its high nutritional content, milk, which has an important place in the food sector due to its use as a raw material in the production of products such as yoghurt, cheese, cream and butter, also contains some risks in terms of microorganisms that cause deterioration under inappropriate storage conditions. Milk fat, which is used as the main ingredient in the production of cream, has a very rich structure in terms of essential fatty acids and fat-soluble vitamins, and is considered the most valuable component of milk in terms of cost. By removing the water from the milk, it is ensured that the resistance against spoilage is increased by the production of milk powder, it is preserved for a longer time, and the transportation and storage costs are reduced. In addition to milk powder, various products such as whey powder, buttermilk powder, yoghurt powder and cream powder are also produced, and cream powder is widely preferred in various fields of the food industry (convenience meals, soups, desserts, sauces, etc.) due to its high-fat content. After obtaining the cream from milk, the microencapsulated cream powder is produced by using spray dryers and thus milk fat is protected against environmental factors and deterioration, and some unwanted reactions such as Maillard reaction and lipid oxidation that may occur during production and storage are prevented. The drying process in spray dryers generally varies between 3-10 seconds and the average temperature of the cream powder varies between about 50-70˚C. The wall material coated on the core material should have high water solubility, good emulsification, film forming and drying properties, and these materials can be obtained from a variety of sources such as natural gums, proteins, maltodextrins and waxes. With the encapsulation method of oil molecules, the fluidity of the powders is increased, the agglomeration problem is solved, oxidation is prevented during storage, it becomes easier to process industrially and its use as a food additive is increased.