COLOR CHANGES OF MILK POWDER DUE TO HEAT TREATMENTS AND SEASON OF MANUFACTURE

G. GRIGIONI; BIOLATTO, A; M. IRURUETA; A.M. SANCHO; PAEZ, R; PENSEL N.

CIENCIA Y TECNOLOGIA ALIMENTARIA

Sociedad Mexicana de Nutricion y Tecnologia de los Alimentos

Lugar: Mexico; Año: 2007 vol. 5 p. 335 - 339

1135-8122

In the present work, the changes of color in whole milk powder (WMP) were evaluated in relation to the milking season and the thermal treatment applied to the milk before dry step. The WMP obtained under indirect thermal treatment conditions (IHT: 90-93 °C; 180 s) showed significant lower values of L*, reflectance measured at 450 nm and index of protein than WMP elaborated with direct thermal treatment (DHT: 105 °C; 30 s) (p<0.05). An opposite behavior showed the component b* and hidroximetilfurfural. WMP produced in summer revealed the lowest levels of L* in contrast with WMP from autumn and winter (p<0.05). In general, The WMP elaborated in spring and summer showed higher levels of b* for both thermal treatments.