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    Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure

    Year: 2017

    Journal: Int. J. Dairy Technol., Volume 70, MAY, page 277–286

    Authors: Silva, Juliana V. C.; O'Mahony, James A.

    Organizations: Enterprise Ireland [IP 2014 0253]

    Keywords: Milk protein powders; Dairy ingredients; Flowability; Wettability; Particle size; Microstructure

    This work aimed to provide a comprehensive characterisation of several physicochemical properties of different milk protein powders frequently used as ingredients in dairy-based food formulations, in particular flowability and wettability. The flow and wetting properties were influenced mainly by the powder composition, less than by other physicochemical properties, such as particle size and microstructure. Powders with high fat content had poor flow and wetting properties. The wetting properties were also influenced by the protein content (mainly by the casein content) of the powders and were poor for powders having poor release of ionic calcium.
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