Manipulation of solvent-extractable fat content of milk powders

Abstract

A high solvent-extractable fat (SEF) content is a desirable attribute for full-cream milk powder intended for chocolate manufacture. The effects of alteration of process variables on SEF in full-cream milk powders (300 g total fat·kg-1 powder) were examined. Full-cream milk powders produced by conventional powder manufacturing processes have low SEF contents (< 40 g free fat·kg-1 total fat in powder). Full-cream milk powders with high levels of SEF (up to approximately 400 g·kg -1 total fat in powder) could be obtained by separating full-cream milk into cream and skim milk fractions, pasteurizing the cream fraction, then, either cooling the cream and recombining it with a skim milk concentrate or homogenizing it at high temperature and pressure prior to combining with a skim milk concentrate. Full-cream milk concentrates produced by either process were then spray dried without homogenization. In addition to the use of altered processing steps for manufacture of milk powders, the level of SEF in milk powder was also influenced by the total solids of the cream and the milk concentrates used in the production of the milk powders. © INRA, EDP Sciences, 2005.