Enzyme-modified cheese powder production: Influence of spray drying conditions on the physical properties, free fatty acid content and volatile compounds

Enzyme-modified cheese (EMC) is a flavour ingredient with intense cheese flavour and can be produced in both liquid and powder form. In this study, the effects of spray drying process conditions (inlet temperature, feed flow rate, air flow rate) on the quality parameters of EMC powder (compositional, physical, and morphological properties) were investigated. Additionally, the variations in the free fatty acids and volatile compounds were assessed. The results showed that higher drying yields and desirable physical properties (flowability, wettability, bulk density, and colour) were obtained at low drying rates. Moreover, detection of volatile compounds (n-aldehydes and methyl ketones) at higher spray drying rates indicated fat oxidation. Reconstitution properties of the powders were dependent not only on the factors including surface fat of the powder and hydrophobicity of the powder surface, but also the other factors such as bulk density, particle agglomeration and porosity. (c) 2021 Elsevier Ltd. All rights reserved.

Automated summary

In this study, it was found that low drying rates during the spray drying process resulted in higher drying yields and desirable physical properties, while high drying rates may lead to fat oxidation. Additionally, the reconstitution properties of the powders were influenced by factors such as surface fat, hydrophobicity, bulk density, particle agglomeration, and porosity.