Comparison Some Microbiological and Physicochemical Properties of Freeze Dryed and Spray Dryed Milk Powder

Year 2019, , 677 - 687, 28.06.2019

Sabire Yerlikaya , Hülya Şen Arslan

https://doi.org/10.17798/bitlisfen.511313

Cited By: 2

Abstract

In this research,
some microbiological
and physicochemical properties of milk powder produced by
freeze dryer and spray dryer were determined during the storage
period. Firstly,
milks were divided into two groups. First group was dryed with freeze dryer.
Second group was dryed with spray dryer. Total aerobic mesophilic bacteria,
mould-yeast, total coliform and fecal coliform, moisture, hunter
colour determination, water activity, pH analyses were performed in 2., 4. and 6. days of storage at room temperatures. Water absorption index, water
solubility index, protein and microscopy analysis was performed
in 2.day, 6.day and 6.day of storage, respectively. Moisture, water activity,
microbiological analysis, L value and
water absorption index values of freeze dryed milk powders were found lower
than spray dryed samples in all days of storage. Microbiological quality of
freeze dryed milk powder is better. It was thaught that the milk powder produced
by freeze drying may have a longer shelf life at room temperature.

Keywords

Milk Powder, Spray Dryer, Freeze Dryer, Microbiology

Dondurularak ve Püskürterek Kurutulmuş Süt Tozlarının Bazı Mikrobiyolojik ve Fizikokimyasal Özelliklerinin Karşılaştırılması

Abstract

Bu
çalışmada dondurularak ve püskürterek kurutulan süt tozlarının bazı
mikrobiyolojik ve fizikokimyasal özellikleri depolama süresi boyunca
araştırılmıştır. İlk olarak sütler iki gruba ayrılmıştır. İlk grup süt
dondurarak kurutucu ile;ikinci grup ise püskürtmeli kurutucu ile kurutulmuştur.
Oda sıcaklığında, depolamanın 2., 4.ve 6.günlerinde toplam aerofilik mezofilik
bakteri, maya-küf, toplam koliform ve fekal koliform, nem, hunter renk analizi,
su aktivitesi, pH analizleri yapılmıştır. Su absorplama indeksi, suda çözünme
indeksi, protein ve mikroskopik analizler depolamanın sırasıyla 2., 6.ve
6.günlerinde gerçekleştirilmiştir. Dondurarak kurutma ile üretilen örneklerin
nem, su aktivitesi, mikrobiyolojik analiz, L
değeri ve su absorplama indeksi sonuçları bütün depolama günleri için
püskürterek kurutma ile üretilen örneklerin değerlerinden daha düşük olarak
bulunmuştur. Dondurarak kurutulan örneklerin mikrobiyolojik kalitesinin daha
iyi olduğu saptanmıştır. Elde edilen sonuçlar düşünüldüğünde dondurarak kurutma
ile üretilen süt tozlarının oda sıcaklığında daha uzun raf ömrüne sahip olabileceği
düşünülmüştür.

Keywords

Süt Tozu, Püskürtmeli Kurutma, Dondurarak Kurutma, Mikrobiyoloji

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