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The destruction of enzymes and bacteria during the spray-drying of milk and whey. III. Analysis of the drying process according to the stages in which the destruction occurs


The destruction of enzymes and bacteria during the spray-drying of milk and whey. III. Analysis of the drying process according to the stages in which the destruction occurs



Netherlands Milk and Dairy Journal 37(4): 213-228



ISSN/ISBN: 0028-209X

Inactivation of alkaline phosphatase, chymosin, Serratia marcescens and Staphylococcus C131 (see DSA 44, 4205 & 45, 3011) was studied in milk and whey samples taken by a specially developed technique (using liquid N2) at different stages of spray-drying. 4 phases of inactivation were distinguished: an initial phase in which particle temp. rose above the wet-bulb temp. because diffusion of water to the surface of the particles could not keep pace with surface evaporation; a 2nd phase where particles were at the wet-bulb temp., with no inactivation; a 3rd phase where increases in particle temp. towards the outlet air temp. caused increasing inactivation; and a 4th phase where inactivation slowed down or ceased altogether as thermoresistance increased with increases in TS content of the particles. Total inactivation of phosphatase and C131 increased with increases in outlet air temp. Differences in pseudo-z values between phosphatase and C131 (33-34 vs. 15 degrees C) were explained by the fact that C131 was inactivated more towards the end of drying. Total inactivation of phosphatase increased with increases in initial TS content from 20 to 50%, but initial TS content had little effect on total inactivation of chymosin, which underwent much greater initial inactivation than phosphatase. Inactivation was also very pronounced in the initial phase in the case of S. marcescens.

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Accession: 001263811

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