Physical stability of infant milk formula made with selectively hydrolysed whey proteins. (January 2015)

• Record Type: Journal Article
• Authors: Murphy, Eoin G.; Roos, Yrjö H.; Hogan, Sean A.; Maher, Patrick G.; Flynn, Cal G.; Fenelon, Mark A.
• Is Part Of: International dairy journal. Volume 40(2015:Jan.)
• Page Start: 39
• Page End: 46
• Publication Date: 2015-01
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2014.08.012
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: A whey protein ingredient, in which β-lactoglobulin was selectivity hydrolysed, was evaluated during manufacturing of infant formulae. Three model infant milk formula (IMF) powders were produced containing: non-hydrolysed (NH) proteins (60:40; whey proteins:caseins); partially hydrolysed (PH) caseins and whey proteins; and selectively hydrolysed (SH) whey proteins. After homogenisation, particle size (D[4, 3]) of the SH formulae was similar ( P > 0.05) to NH formulae and was significantly ( P < 0.05) smaller than PH formulae. Prior to spray drying (∼55% w/w), the viscosity of SH formulae (14.8 ± 0.3 mPa s) was significantly lower ( P < 0.05) than that of the NH (48.6 ± 0.8 mPa s) or PH formulae (27.6 ± 1.5 mPa s). Surface free fat, wettability and glass transition temperature of powders were not significantly ( P > 0.05) different. IMF manufactured with SH ingredients have applications in high dry matter processes with potential for reduced energy costs in spray drying.