[en] This study aimed at investigating the chemical composition and microstructure of spray dried camel and cow milk powders' surfaces with two different milk-fat contents (1 and 20g 100 g−1). The SEM (Scanning Electron Microscopy) micrographs showed that spherical particles with a ‘brain’-type surface for both milk powders were produced. The surface roughness (Ra) of whole (WDMP) and skimmed (SDMP) camel milk powders (Ra = 7.6 ± 0.4 nm and 5.6 ± 0.7 nm, respectively) were significantly lower as compared with the partially skimmed (PSCMP) and skimmed (SCMP) cow milk powders. The XPS (X-ray Photoelectron Spectroscopy) analysis highlighted that the surface of skimmed camel milk powders contained twice the lactose amount (17.7 ± 0.8%) as compared to cow milk powders (8.7 ± 0.4%). Furthermore, both milk powders showed the overexposure of proteins and fats at their surfaces regardless of the fat content. The CLSM (Confocal Laser Scattering Microscopy) micrographs highlighted that most of the camel milk fat globules were encapsulated by the proteins near the powder surface. Camel milk fat behavior during particle formation was attributed to their lower size distribution and their higher crystallization temperature.
Disciplines :
Food science
Author, co-author :
Zouari, Ahmed ; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia ; Science and Technology of Milk and Egg, INRA, Agrocampus-ouest, Rennes, France
Schuck, Pierre; Science and Technology of Milk and Egg, INRA, Agrocampus-ouest, Rennes, France
Gaucheron, Frédéric; Science and Technology of Milk and Egg, INRA, Agrocampus-ouest, Rennes, France
Triki, Mehdi ; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
Delaplace, Guillaume ; UMET, Processus Aux Interfaces et Hygiène des Matériaux, France
Gauzelin-Gaiani, Claire; Laboratoire d'Ingénierie des Biomolécules (LIBio), Université de Lorraine, Nancy, France
Lopez, Christelle; Science and Technology of Milk and Egg, INRA, Agrocampus-ouest, Rennes, France
Attia, Hamadi; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
Ayadi, Mohamed ; Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
Language :
English
Title :
Microstructure and chemical composition of camel and cow milk powders’ surface
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