Glass transition temperature of regular and lactose hydrolyzed milk powders

EMILIANO FERNÁNDEZ; CAROLINA SCHEBOR; JORGE CHIRIFE

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

Elsevier

Año: 2003 vol. 36 p. 547 - 551

0023-6438

The glass transition temperatures (Tg) of lactose hydrolyzed milk powder (HMP) was determined and compared to that of regular milk powders (MP). Some physical and chemical changes (loss of flowing ability, browning development) were also evaluated during storage of the different milk powders. Sugars of HMP (glucose, galactose, lactose) influenced, but did not define, the Tg values of the product, on the contrary lactose governed the observed Tg values of MP samples. Changes in the flowing characteristics of milk powder and color development, stored at different water activity values, were much more evident in HMP than in regular milk powder. Results suggested that the Tg value is not the unique parameter governing the flowability and color development in stored milk powders.