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<p>Milk dehydration offers advantages such as reduced storage and transport costs and increased shelf life. However, when milk is subjected to lactose hydrolysis, the drying process becomes a technological challenge because it is a product with different characteristics from traditional milk. Therefore, this study aimed to produce and characterize powdered dairy products using sheep milk with and without lactose hydrolysis and maltodextrin addition. The lactose hydrolysis resulted in poorer powder reconstitution capacity and greater darkening when exposed to a temperature of 50&#xa0;°C (evaluated by the free hydroxymethylfurfural content), with no morphological changes observed by scanning electron microscopy. Furthermore, the control treatment, without lactose hydrolysis, did not show lactose crystallization during the monitoring period (evaluated by Raman spectroscopy). The addition of maltodextrin improved the color, free hydroxymethylfurfural index, and rehydration characteristics of the product. It was concluded that the hydrolysis of lactose was crucial for browning and formation of free hydroxymethylfurfural, in addition to causing a decrease in the rehydration capacity of the product. Furthermore, the addition of maltodextrin reduced the negative effects of hydrolysis of this carbohydrate in the dairy product powder.</p>

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Production and characterization of powdered sheep dairy products with and without lactose hydrolysis

  • 期刊论文

  • 发表日期：

    2025年5月28日

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  • Caroline Barroso dos Anjos Pinto,
  • Biany Aparecida de Castro Dias,
  • Ítalo Tuler Perrone,
  • Luiz Fernando Cappa de Oliveira,
  • Rodrigo Stephani

摘要

Milk dehydration offers advantages such as reduced storage and transport costs and increased shelf life. However, when milk is subjected to lactose hydrolysis, the drying process becomes a technological challenge because it is a product with different characteristics from traditional milk. Therefore, this study aimed to produce and characterize powdered dairy products using sheep milk with and without lactose hydrolysis and maltodextrin addition. The lactose hydrolysis resulted in poorer powder reconstitution capacity and greater darkening when exposed to a temperature of 50 °C (evaluated by the free hydroxymethylfurfural content), with no morphological changes observed by scanning electron microscopy. Furthermore, the control treatment, without lactose hydrolysis, did not show lactose crystallization during the monitoring period (evaluated by Raman spectroscopy). The addition of maltodextrin improved the color, free hydroxymethylfurfural index, and rehydration characteristics of the product. It was concluded that the hydrolysis of lactose was crucial for browning and formation of free hydroxymethylfurfural, in addition to causing a decrease in the rehydration capacity of the product. Furthermore, the addition of maltodextrin reduced the negative effects of hydrolysis of this carbohydrate in the dairy product powder.