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Steam-jet granulation process consists in agglomeration mechanisms promoted by the wetting of fine particles and colliding them to generates the agglomerates, and in consolidation mechanisms of the agglomerates by drying stage. The aim of the present study was to evaluate the influence of the drying step on the properties of the agglomerates. Experiments were conducted using an original pilot system with different drying conditions (time and temperature). We demonstrated that the mechanisms induced by drying stage contribute to the final structure and characteristics of the agglomerates. On the other hand, the changes in drying temperature (70, 90, or 110 °C) did not significantly impact the structural properties. The rehydration properties of the agglomerates were found to depend on the changes in water content. During the first minutes of drying, a rapid decrease of the wetting time of the agglomerates was observed and associated with rapid lactose crystallization. For long drying times, the large decrease in water content induced a considerable increase in the glass transition temperature, leading to a delay in the plasticization effect of the water during rehydration. The drying stage is a key factor to control the stability and functional properties of agglomerates.

International audience; The world dairy sector is undergoing sustained developments due to the increasing dairy needs of a growing population and a gradual change in diets. This article evaluates the position of West African countries amid the "dairy planet". The analysis uses FAO statistical data over a long period (1961 to 2017) and customs statistics from 2000 to 2018 for global data ("BACI" database) and from 2000 to 2019 for European data ("COMEXT" database). Although per capita consumption of dairy products per year is still low in many West African countries compared with industrialised countries, overall requirements for dairy products are increasing rapidly as a result of population growth. Due to numerous difficulties (climate, soil quality, low animal productivity, lack of investment... ), the development of milk production in West Africa (5.8 billion litres in 2017 for sixteen countries, the equivalent to the production of Brittany) is not sufficient to meet local needs. A little over two thirds of the dairy products imported into this zone come from the EU, whose exports have increased sharply over the past ten years (end of milk quotas). Around 40% of these imports are skimmed milk and vegetable fat powder blends (based on palm oil), a product that benefits from a competitive price and which is only very slightly taxed on entry into West African countries.; Le secteur laitier mondial connaît un développement soutenu en raison de l’augmentation des besoins en produits laitiers d’une population en croissance et d’un changement progressif des régimes alimentaires. Cet article s’intéresse à la place des pays de l’Afrique de l’Ouest dans la « planète laitière ». L’analyse mobilise pour ce faire, d’une part, les données statistiques de la FAO sur une longue période (1961 à 2017) et, d’autre part, les statistiques des douanes de 2000 à 2018 pour les données mondiales (base de données « BACI ») et de 2000 à 2019 pour les données européennes (base de données « COMEXT »). Si la consommation de produits laitiers par habitant et par an est encore faible dans de nombreux pays de l’Afrique de l’Ouest, comparativement aux pays industrialisés, les besoins globaux en produits laitiers augmentent rapidement sous l’effet de la croissance démographique. En raison de nombreuses difficultés (climat, qualité des sols, faible productivité des animaux, manque d’investissement...), le développement de la production laitière en Afrique de l’Ouest (5,8 milliards de litres en 2017 pour seize pays, soit l’équivalent de la production de la Bretagne) n’est pas suffisant pour faire face aux besoins locaux. Les importations de cette zone en produits laitiers se font pour un peu plus des deux tiers en provenance de l’UE, dont les exportations ont fortement augmenté depuis une dizaine d’années (fin des quotas de production). Ces importations concernent à 40 % des mélanges de lait écrémé et de matière grasse végétale en poudre (à base d’huile de palme), un produit qui bénéficie d’un prix compétitif et qui n’est que très faiblement taxé à l’entrée dans les pays de l’Afrique de l’Ouest.

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.

National audience

International audience; The production of milk powders is a strategic sector of the dairy industry. Due to its complex macromolecular composition, shedding light on the mechanisms governing milk drying constitutes a main industrial concern and a scientific challenge at the same time. In this study, we used the single droplet[1] and the directional drying[2] approaches to investigate the evaporation of colloidal mixes of the two major milk proteins (whey protein isolates and native phosphocaseinates). Notably, we observed the crack development in the samples to evaluate the competitive impact of the physico-chemical properties of whey proteins (rigid globular shape) and casein micelles (deformable sponge-like structure) on the drying process. Our outcomes are potentially useful to better control the functional properties of milk powders. Furthermore, they contribute to improve the understanding of the drying mechanisms in binary colloidal systems, which are still far from being fully elucidated.

International audience; Spray drying is a well-established process, but the phenomena ruling droplet-to-particle transition remain black box, resulting in variable powder properties and drying performances. Therefore, understanding precisely how the particle is formed and how to control its properties remain a major challenge. This work aims to breakdown the complexity of the drying phenomena using an exploratory multi-scale approach. Particle formation of different milk proteins (whey proteins and casein micelles) was investigated using different experimental systems (single pendant droplet, mono-dispersed droplets and spraying cone droplets) in controlled drying environments. The results showed that the drying of a single protein droplet included three distinct stages highlighting the occurrence of specific morphological events (constant rate shrinkage, buckling instability, vacuole nucleation). According to the type of proteins, these stages differed in drying kinetics and droplet dynamics, leading to characteristic and reproducible particle shapes irrespective of the droplet configuration and the drying conditions. These different drying behaviors were related to specific skin formation mechanisms at droplet air-liquid interface and consequent responses of the protein material to internal stresses. In this work, we aimed at understanding how the different physico-chemical properties of whey proteins (rigid globular shape) and casein micelles (deformable sponge-like structure) affect the mechanisms of formation of such a skin, and from this the particle final shape. However, the full understanding of the drying process of biocolloids is far to be achieved and, notably, the impact of solute properties on the morphological characteristics of the evaporating droplets, such as colloid segregation, skin formation and crack pattern development is not elucidated yet. To this aim, the use of model colloidal solutions, whose rheological behavior is more easily deducible, could represent a significant boost. Consequently, we compared the drying of droplets of whey proteins and casein micelles to that of dispersions of silica particles and polymer-coated silica particles, respectively. The mechanical behavior of such biological colloids and model silica dispersions was investigated through the analysis of crack formation, and the measurements of their mechanical properties using indentation testing. The study reveals numerous analogies between dairy and corresponding model systems, thus confirming these latter as powerful tools to highlight the signature of the matter on the drying process and at the molecular scale. The outcomes presented in this work represent a first step to shed light on the physics of drying dairy droplets; they open the road to further investigation about mixes of milk proteins. Moreover, the observation of mixtures of dairy colloids would contribute to improve the knowledge about the evaporation of colloidal polydisperse systems, which represents a current scientific challenge.

Le secteur laitier mondial connait un développement soutenu en raison de l’augmentation des besoins en produits laitiers d’une population en croissance et d’un changement progressif des régimes alimentaires. Si les pays asiatiques sont depuis longtemps placés au coeur de cette dynamique, ce qui stimule le développement des exportations dans trois grandes zones géographiques (l’Union européenne, la Nouvelle-Zélande et les Etats-Unis), la place qu’occupe l’Afrique dans la « planète laitière » est étudiée ici de façon spécifique. Moyennant une focalisation sur le cas des pays de l’Afrique de l’Ouest, cette communication aborde successivement la consommation de produits laitiers, la production de lait et les échanges de produits laitiers. Pour ce faire, cette analyse mobilise, d’une part, les données statistiques de la FAO sur une longue période (1961 à 2017) et, d’autre part, les statistiques des douanes sur la période 2000 à 2017 (pour la base de données BACI) ou 2018 (COMEXT). Une attention est portée à la question des importations de ces pays, notamment en mélanges de lait écrémé et de matière grasse végétale en poudre en provenance de l’Union Européenne (UE). Compte tenu de la faiblesse des droits de douane appliqués aux frontières et du caractère hautement compétitif de ces produits, un débat est engagé autour du devenir de la production laitière locale et de la stratégie déployée par les autorités européennes pour soutenir ou non, au travers de sa politique agricole, le développement de l’agriculture africaine., The global dairy sector is growing steadily due to the increased dairy requirements of a growing population and a gradual shift in diets. While Asian countries are, since a long time, at the heart of this dynamic, which stimulates the development of exports in three main geographical areas (European Union, New Zealand and the United States), the place occupied by Africa is studied here specifically. With a focus on the countries of West Africa, this paper successively discusses the consumption of dairy products, the production of milk and the exchange of dairy products. This analysis uses long-term statistics from FAO (1961 to 2017) and customs statistics from 2000 to 2017 (for the database BACI) or 2018 (COMEXT). An attention is paid to the question of imports of these countries, particularly of “fat filled milk powder” (a product that corresponds to a mixture of vegetable fat and milk powder) from the European Union (EU). Given the low tariffs applied at the borders and the highly competitive nature of these products, there is a debate about the future of local milk production and the strategy deployed by the European authorities to support or not, through its agricultural policy, the African agriculture’s development.

Mécanismes de formation de l’interface au cours du procédé de séchage : approche multiéchelles appliquée aux poudres laitières. journée scientifique "science des aliments et valorisation des bio-produits"

NativIF: Conception of an infant formula by filtration : nutritional ,physiological and sensory impacts. STLOpendays

When dairy powders are produced, the mineral fraction undergoes strong modifications during the vacuum concentration step, leading to the fouling of falling film evaporators. The objective of this study was to determine the nature of the deposits formed during the vacuum concentration of two fouling and highly mineralized products: hydrochloric acid whey and lactic acid whey. These products mainly differ in terms of their mineral composition: lactic acid whey contains a high level of lactic acid and traces of citrate, whereas hydrochloric acid whey contains citrate and no lactic acid. Concentrates at different concentration factors were produced using a pilot-scale falling film evaporator. The compositions of the fouling deposits as well as the precipitates present in the concentrates were deduced from the analytical determination of the composition of the concentrates and their respective diffusible phases. The behavior of the mineral fraction of both acid wheys during concentration was shown to be very different. In the case of hydrochloric acid whey, experimental results suggested a deposition of calcium and citrate ions in the evaporator as well as their precipitation in the highly concentrated products. On the contrary, neither mineral deposition nor precipitation occurred during the concentration of lactic acid whey. This study underlined the key role of citrate ions in the fouling of evaporators during the concentration of hydrochloric acid wheys.

International audience; In 2018, about 60% of world’s newborns received cow milk-based infant formulas (IF) instead of human milk (UNICEF). The process of manufacturing IF involves heat treatments altering the physicochemical properties of milk components, especially whey proteins (WP). The objective of the study was to investigate the impacts of thermal treatments on the denaturation of WP of IF, particularly for those mimicking the protein profile of human milk, and to characterize the heat-induced protein structures. Methods: Three model IF were produced with a caseins:WP ratio of 40:60 at 1.3% and 5.5% of total proteins, differing in the quality of WP. The kinetic of heat-induced denaturation of each WP was investigated between 67.5°C and 80°C by quantification of the residual native proteins by RP-HPLC. The heat-induced protein structures were studied by dynamic light scattering, electrophoresis and asymmetric flow field flow fractionation coupled with MALLS. Results: The quantification of native WP fractions revealed an enhanced denaturation of α-lactalbumin in presence of both β-lactoglobulin and lactoferrin, an increased denaturation of β-lactoglobulin in presence of lactoferrin, and an increased denaturation lactoferrin in presence of β-lactoglobulin. At similar rate of total WP denaturation at 67.5°C and 80°C, the protein composition of the heat-induced aggregates changed between formulas, protein concentrations and heating temperatures but disulfide bonds were the main intermolecular links. The aggregates were larger and of fractal shape (apparent fractal dimension dfapp = 2.1) in formulas at 5.5% proteins whereas they were of spherical shape (dfapp = 2.9) in formulas at 1.3% proteins. Discussion: Effets of heat treatment on the denaturation of α-lactalbumin, β-lactoglobulin and lactoferrin and the protein structure are influenced by the WP quality of IF. These results will give to industrials reliable data on the protein structures formed during the heat treatments of IF. The impact on digestibility will be subsequently investigated

National audience

Infant milk formulas: effect of heat treatments on the protein physicochemical properties and the nutritional quality. STLOpendays

A composite face-centered experimental design was used to investigate the influence of spray drying conditions on the physicochemical characteristics of camel and cow milk powders. Response surface methodology (RSM) was deployed to appraise the effects of these processing parameters (the outlet drying temperature and the milk fat content) on water activity (aw), glass transition temperature (Tg), bulk density, and free fat quantity. Accordingto RSM analysis, it was noticed that the aw and the Tg were primarily influenced by the outlet drying temperature instead of by milk fat content. Our results highlighted the negative effects of milk fat content and of the outlet drying temperature on the bulk density as well as on the free fat quantity of camel milk powder. Likewise, our findings underlined the negative effect of the outlet drying temperature on the bulk density of cow milk powder.However, the increase of fat content has led to the overexposure of fat at the free surface of the cow milk powder. Our results suggested a marked similarity of the overall thermodynamic behavior of both milks, during drying. Nevertheless, some differences were highlighted regarding the structuring of the particles of camel milk powder.

Les poudres laitières sont obtenues par concentration du produit liquide (membranes, évaporation sous vide) puis séchage du concentré. Contrairement au séchage par atomisation, peu de travaux ont été menés sur la concentration par évaporation sous vide. Pourtant, la maîtrise du schéma global de production des poudres gagnerait en une meilleure compréhension de cette opération réalisée dans des évaporateurs à flot tombant. Le présent travail vise à étudier comment améliorer les performances des évaporateurs ; il s’appuie sur deux facteurs limitants de l’opération : l’encrassement des surfaces d’échange et la viscosité maximale en sortie des évaporateurs. La contribution des différents constituants des produits à l’encrassement a été étudiée grâce à une méthodologie développée sur un évaporateur pilote. Les résultats obtenus ont permis d’identifier les éléments minéraux qui contribuent à l’encrassement lors de la concentration de microfiltrat et d’ultrafiltrat de lait, de lactosérums acides chlorhydrique et lactique. Afin de dépasser l’extrait sec maximal en sortie des évaporateurs à flot tombant, deux évaporateurs rotatifs à couche mince, de conceptions différentes, ont été testés à l’échelle pilote. Les études de faisabilité ont été menées jusqu’à la poudre. Le potentiel des équipements a été évalué suivant les propriétés fonctionnelles des poudres et le coût énergétique d’élimination de l’eau. Dans l’un des cas, le remplacement de la tour de séchage par deux évaporateurs rotatifs en série constitue une rupture technologique pour la production de poudres de perméat et diminue significativement les coûts énergétiques associés.

Introduction et but de l’étude Les protéines généralement utilisées dans les formules infantiles proviennent du lait de vache et sont majoritairement des protéines de lactosérum afin de se rapprocher de la composition du lait maternel. Cependant, certaines protéines végétales offrent également de bonnes propriétés nutritionnelles et pourraient constituer d’intéressants substituts dans un contexte de compétition d’usage des protéines de lactosérum. Le but de cette étude était de comprendre l’impact de la substitution des protéines de lactosérum par des protéines végétales sur le degré d’hydrolyse et sur la bioaccessibilité des acides aminés. Matériels et Méthode Quatre protéines végétales ont été sélectionnées (PV1 à PV4) en raison de leur composition en acides aminés essentiels adaptée aux besoins du nourrisson. Elles ont été utilisées pour développer des formules infantiles de composition identique à la référence (R), à ceci près que les protéines de lactosérum étaient remplacées par une des quatre protéines végétales. Les cinq formules infantiles ont ensuite été soumises à un modèle de digestion in vitro gastro-intestinale en conditions statiques (Ménard et al. 2018). Le degré d’hydrolyse des protéines était mesuré par la méthode OPA (O-phtaldialdehyde). Les acides aminés libres ont été quantifiés par chromatographie échangeuse de cations. Résultats Tableau 1. Teneur en acides aminés libres et degré d’hydrolyse en point final de digestion de cinq formules infantiles Formules infantiles Thréonine (%) Isoleucine (%) Leucine(%) Lysine (%) AAS (%) AAA (%) Degré d’hydrolyse (%) R 12,6±0,7 19,1±0,6 47,9±2,9 71,1±3,2 23,6 ±2,6 79,6 ±3,7 53,0±6,1 PV1 5,8±0,1*** 1,9±0,2*** 12,1±0,7*** 16,9±0,9*** 9,1 ±1,2*** 21,1±0,9*** 29,0±4,1*** PV2 15,7±1,2* 20,9±0,7 51,4±1,6 72,6±1,1 22,0 ±2,3 74,8 ±5,2 65,6±1,2 PV3 14,9±4,0 17,2±1,1 49,7±4,9 73,1±4,4 24,1 ±4,8 75,5 ±5,3 45,4±4,4 PV4 11,8±2,3 16,4±2,8* 45,6±5,1* 68,7±6,6 25,8 ±6,8 71,1 ±8,2 40,2±2,7* Les différences entre les valeurs moyennes des formules PV1 à 4 par rapport à R sont considérées significatives lorsque p < 0.05 (t-Test : *0,05 ; **0,01 ; ***0,001). AAS (acides aminés soufrés) ; AAA (acides aminés aromatiques) Les formules PV2 et PV3 libèrent autant d’acides aminés que la référence (R) et présentent un degré d’hydrolyse équivalent (p>0.05). En revanche, la formule PV4 se distingue de R par une moindre libération d’isoleucine et de leucine et présente également un degré d’hydrolyse plus faible. Enfin, la formule PV1 conduit à des valeurs très inférieures à celles obtenues avec R pour toutes les variables étudiées. Conclusion Il est établi que la cinétique de digestion des protéines dans une matrice et par conséquence, la libération des acides aminés et leur absorption peuvent être influencées notamment par sa composition en protéines (Le Feunteun et al., 2014). De manière concordante, nous montrons ici que la nature des protéines des formules infantiles aurait un effet sur la protéolyse. Ainsi, parmi les quatre formules « végétalisées » testées, seules PV2 et PV3 sembleraient être nutritionnellement comparables à la référence. Des digestions in vitro en conditions dynamiques (plus proches des conditions physiologiques) seront réalisées prochainement afin de compléter ces résultats quant à la qualité nutritionnelle de ces formules infantiles innovantes.

Similarity in the drying behavior between biological colloids and model colloidal dispersions . Première réunion plénière du GDR SLAMM (Solliciter LA Matière Molle)

Inlactis es el Simposio Internacional en Ciencia y Tecnología de Lácteos que se organiza de forma interinstitucional desde Uruguay.; Dairy Ingredients Interactions process / product: Effect on dairy powder quality. Inlactis

Drying is ubiquitous in industry and our everyday life. It is a priori a complex process involving coupled vapor diffusion and liquid transport through a complex, multi-scale, soft or solid, porous structure. Despite this complexity, many recent researches now provide insight in, and rationalization of, the physical processes at work in drying of soils, building materials, colloids, gels, model porous systems, etc. The aim of this meeting, within the frame of the Chair Innovating solutions for sustainable housing (Saint-Gobain –Ecole des Ponts ), is to gather experts and review significant improvements in our understanding in this scientific field.

Innovations and eco-friendly processes in dairy powders. Green Food Tech 2018

Impact des procédés de transformation sur la digestion du lait maternel et des formules infantiles chez le nouveau-né. CIAG : Carrefour de l'innovation agronomique- alimentation 2018

Les produits laitiers et ingrédients secs, d’une stratégie de report à un marché à forte valeur ajoutée:le point de vue de la Recherche. Assemblée générale de l'union laitière de la Meuse

Particle formation during dairy powders production is ruled by protein mechanical properties. Drying Days Conference

Milk is extremely perishable, and yet it has to be preserved for later consumption. Membrane filtration, vacuum concentration lactose crystallization, homogenization and spray drying dehydration are valuable techniques to stabilize most dairy ingredients. Considering the ever increasing reach of international dairy trade, there is a need for the dairy industry to extend its ingredient process control capability through increased understanding of how these concentration and spray drying processes affect the quality of the resulting dairy powders. The 6th International Symposium of Dairy Dried Products (SDDP) in Dublin was hosted by the IDF National Committee of Ireland with the organizational support of Teagasc (Teagasc Food Research Centre Moorepark, Co. Cork, Ireland) under the supervision of Dr. Phil Kelly and Dr. Mark Fenelon. The aim of this event was to review and to discuss on the latest developments and innovations in dairy dried ingredients on the properties of spray-dried dairy products, on the modelling and simulation of water transfer processes and on spray drying equipment and energy consumption. The major items were 1. Overview of global markets for dried products including recent restructuring and investment trends 2. Concentrate and dry ingredients—new and emerging technologies 3. Concentration and drying fundamentals including modelling 4. Infant formula/nutritionals—processing and functionality 5. Powder functionality—physico-chemical effects and storage 6. Membrane—driven process innovation underpinning ingredient advances 7. Whey, permeate, lactose—powder processing and functionality

An innovative process scheme for the production of dairy permeate powders was tested at the pilot scale. It includes: (i) overconcentration of the permeate concentrate from 60 to 80% w/w dry matter (DM) content; (ii) granulation of the overconcentrate with powder up to 88% DM; and (iii) drying of the granules up to 97% DM. The quality of the resulting powder was comparable to a standard powder produced using conventional technologies. Furthermore, considering energy required for water removal, the new process led to significant savings: they were estimated in the range of 10.7 to 23.5% and up to 32% when taking into account the whole production process or the drying step alone, respectively.

Controlled ageing conditions have been applied to two micellar casein (MC) powders and the consequent impact on their rehydration capacity and colorimetric evolution has been reported. Two characteristic times (fragmentation and total rehydration time) and solubility have been determinated to evaluate the evolution of rehydration capacity with controlled ageing conditions. For the two MC powders tested, it was shown that the two characteristic times and the browning index increased with storage duration and temperature applied during ageing, whereas solubility decreased. For each MC powder studied, it was shown that (i) there is a correlation (ageing curves) between the rehydration time (the target variable) and the indicator parameters (fragmentation time, browning index and solubility) and (ii) the shape of each ageing curve is independent of the ageing conditions but dependent on the MC powder studied. These results clearly suggest the (i) possibility to obtain reference ageing curves for each indicator, linking total rehydration time and the following indicators: fragmentation time, browning index and solubility (ii) possibility to identify several ageing similarities between severe and moderate storage conditions (iii) feasibility of applying accelerated ageing conditions to rapidly establish the shape of the reference ageing curves for a given MC powder, and (iv) possibility of predicting the rehydration time of the MC powder studied using reference ageing curves through the measurement of one indicator (fragmentation time, browning index and solubility). This predicting ability of the proposed approach has been ascertained by comparing experimental and predicted values of rehydration time for aged samples having undergone storage accidents. (C) 2017 Institution of Chemical Engineers.

This work aims to study the effect of processing on the concentration of TGF-β2, evaluating pasteurization, membrane separation, as well as vacuum evaporation and spray drying. The TGF-β content in each sample of milk taken after each processing step has been quantified by ELISA kit. Furthermore, chemical composition analysis has been performed. TGF-β2 has shown a strong correlation (0.95) with the protein content in the samples. There is no influence of pasteurization on the concentration of TGF-β2, although pasteurization affects the distribution of TGF-β2 in the whey protein fractions and casein, which can be observed in the reduction of TGF-β2 content in whey as heat treatment is applied. This trend is unlike that of microfiltration, where it has been observed that TGF-β2 was equally distributed between casein and whey proteins. The concentration obtained by vacuum evaporation showed a concentration factor less than 1 for TGF-β2 once the constituents other than TGF-β2 became more concentrated. However, spray drying showed values greater than 1, demonstrating that TGF-β2 is concentrated in greater quantities than other solid constituents of the samples.

5th International Conference on Food Digestion Rennes, France - 4-6 April 2017 Dear Colleagues, Dear Friends, On behalf of the organizing and scientific committees, I’m really proud to invite you to join us at the 5th International Conference on Food Digestion. This conference is a major event in the field of Food, Nutrition and Health. It is organized in the frame of the INFOGEST research network (www.cost-infogest.eu) whose objective is to “improve the health properties of food by sharing our knowledge on the digestive process”. The first 4 editions of the conference were held in Cesena Italy (2012), Madrid Spain (2013), Wageningen The Netherlands (2014) and Naples Italy (2015). They gathered around 200 experts from academia and industry from more than 30 countries. The team from JRU Science and Technology on Milk and Eggs in Brittany will be delighted to welcome you in Rennes France. The conference will take place at Agrocampus Ouest. Dr Didier Dupont, Chair of Infogest

Along with the increase in the fresh cheese production market, there is a concomitant increase in the volume of its by-product, lactic acid whey (LAW). This type of whey is especially rich in organic acids and ash content, making it more difficult to develop applications for human food. In view of its hygroscopicity, this type of whey is in fact clearly the most difficult to dry properly, and its high level of mineralization narrows its potential uses for nutritional reasons. The aim of this study was to evaluate the ability to use nanofiltration (NF) for the production of partially demineralized LAW powder with regard to the dryability of the concentrate and the quality of the powder at a semi-industrial scale. The strong selectivity of this demineralization process results in a 30% reduction in lactic acid content and a reduction of between 46 and 60% in monovalent ions. The dryability of the NF LAW concentrate is improved as well. Moreover, the energy cost of the overall process is reduced by 43%. These elements highlight the benefit of inserting an industrial NF step into the overall processing of LAW and should significantly contribute to the production of partially demineralized LAW powder.

Particle size distribution (PSD) is known to influence product properties such as flowability and compressibility. When producing crystalline lactose, different steps can affect the PSD of the final powder. The aim of this study was to investigate the influence of PSD on caking and the mechanisms involved. Smaller particles showed higher moisture sorption and a greater caking tendency, measured by dynamic vapor sorption and ring shear testing, respectively. Therefore, moisture sorption isotherms appeared as a valuable tool to predict the effect of PSD on humidity caking, as confirmed by the results of ring shear testing. Controlling the amount of fines, characterized by a higher content of impurities, a larger specific surface area and a broader span of the PSD, was found critical to limit caking. More precisely, both the total surface area and the span of the PSD require close attention as they can significantly influence humidity and mechanical caking.

To produce instant agglomerated milk powder, industrial producers receives milk powders from several different suppliers. However, despite the implementation of a strict requirement specification to reach a constant quality of final product, differences can be observed depending on the origin of raw material and the processing parameters. In this work, the quality control result from 8 different skim milk powder sources used over one year of production (275 batches) were collected to observe data on composition (proteins and fat content), humidity (water content and activity), density criteria (aerial and bulk), pH and ageing. These data were statistically analyzed using a principal component analysis (PCA). Almost 65% of the total variability was represented by the projection of the experimental set up on the map defined by the first two principle components (PC) of the PCA. A hierarchical cluster analysis performed on the PCA data made it possible to distinguish 3 different classes of raw material depending on their physicochemical characteristics: – Class one corresponding to the major part of the raw materials. – Class two corresponding to one specific differentiated from the others by higher density characteristics and less proteins. – Class three corresponding to one other highly differentiated from the others on all criteria (humidity, composition, density, ageing). Thus, statistical analysis of the production data made it possible to obtain a global characterization of the different skim milk powders, and to distinguish two of them although close to the others when considering their characteristics one by one.

A indústria de alimentos tem como desafio e oportunidade desenvolver novos produtos com reduzido ou baixo teor de lactose, a fim de atender uma crescente massa de portadores de má digestão da lactose. A secagem dos produtos com lactose hidrolisada é um desafio tecnológico devido a higroscopicidade dos mesmos, influenciando na produtividade, no entupimento das câmaras e na conservação dos pós. O objetivo deste estudo foi avaliar o efeito de diferentes níveis de hidrólise enzimática da lactose (0%, 25%, 50%, 75% e > 99%), na produção e estocagem de leite em pó integral utilizando como ferramentas de caracterização dos produtos fabricados em planta piloto a análise de composição, o controle do grau de hidrólise e as isotermas de sorção. Todos os resultados indicam que a hidrólise da lactose afeta a produção do leite em pó por aumentar a adesão no spray dryer e a absorção de umidade durante a estocagem., The food industry has the challenge and the opportunity to develop new products with reduced or low lactose content in order to meet the needs of a growing mass of people with lactose intolerance. The manufacture of spray dried products with hydrolyzed lactose is extremely challenging. These products are highly hygroscopic, which influence the productivity and conservation of the powders, not to mention the undesirable and inevitable technological problem of constant clogging of drying chambers. The aim of this study was to evaluate the effect of different levels (0%, 25%, 50%, 75% and > 99%) of enzymatic lactose hydrolysis on the production and storage of whole milk powder. The samples were processed in a pilot plant and characterized in relation to their composition analysis; to their degree of hydrolysis of lactose; and to their sorption isotherms. The results indicated the hydrolysis of lactose may affect the milk powder production due to a higher extent of powder adhesion within the spray dryer chambers and due to a higher tendency to absorb water during storage.

As indústrias de alimentos vêm cada vez mais diversificando seuportfólio de produtos ao longo dos últimos anos. Neste contexto, os produtos lácteos com o apelo “Zero Lactose”, ou deslactosados, tem como objetivo aumentar a gama de produtos disponíveis no mercado para atender às necessidades dos consumidores que apresentam intolerância à lactose (LONGO, 2006). A intolerância à lactose é caracterizada pela ausência ou baixa produção da enzima β-galactosidase (lactase) pelo organismo humano, sendo esta enzima responsável por hidrolisar a lactose emdois monossacarídeos (glicose e galactose), mais facilmente absorvidos pelo organismo (LULE et al., 2016). Caso a lactose não seja hidrolisada, esta passará intacta para o cólon, onde será fermentada, resultando na produção de gases responsáveis por flatulências, distensão, dores abdominais e produção de ácidos que, juntamente com o aumento da pressão osmótica, promovem diarreia (GERBAULT et al., 2011).De acordo com Lule et al. (2016) cerca de 70% da população mundial adulta apresenta intolerância à lactose e, no Brasil, aproximadamente 44 % da população apresenta algum tipo de intolerância. Isso implica que 90 milhões de pessoas não podem consumir ou consomem de forma moderada produtos contendo esse tipo de açúcar (BRASIL, 2014). Não existe uma legislação brasileira específica para produtos lácteos com baixo teor de lactose, porém a produção destes atualmente é regulamentada pela Agência Nacional de Vigilância Sanitária (ANVISA) por meio da Portaria 29 de 13 de janeiro de 1998 que aprova o regulamento técnico referente a alimentos para fins especiais. Este regulamento técnico permite concentração máxima de 0,5g de lactose em 100g ou mL de produto final a ser consumido, para que o produto seja considerado isento desse constituinte (BRASIL, 1998). No Brasil, estudos apontam que 5,9% dos lançamentos de alimentos trouxeram informações na embalagem indicando quantidade reduzida ou ausência de lactose, em 2015 (MINTEL, 2016). Dentre os produtos lácteos deslactosados disponíveis no mercado, se destacam o leite UHT (Ultra High Temperature), doce de leite, leite condensado, iogurte, creme de leite, composto lácteo e,atualmente, o leite em pó. Apesar do crescimento na produção de leite em pó deslactosado, este mercado apresenta alguns desafios a serem superados em relação ao produto tradicional, visto que a hidrólise da lactose leva a mudanças na composição físico-química do produto.

Aujourd’hui, le séchage du lait ne vise plus uniquement à prolonger sa conservation mais à produire des poudres dont les propriétés fonctionnelles telles que la solubilité et l’aptitude à mousser sont parfaitement maîtrisées. Cela suppose une compréhension fine des mécanismes impliqués dans l’obtention de ces poudres. L’étude de l’évaporation d’une goutte a en effet permis de comprendre l’influence de la nature des protéines laitières lors de la transformation de la goutte de lait en grain de poudre. L’implication de ces protéines a des répercussions directes sur la morphologie des grains et par suite sur les propriétés des poudres obtenues. Ces résultats, validés à échelle semi-industrielle, contribuent conceptuellement à une meilleure compréhension du comportement des constituants du lait en milieu concentré. Ils ouvrent la voie à terme à la prédiction et au contrôle de la qualité des poudres laitières.

Na industria de secagem de lacteos observa-se que a secagem do soro é mais complicada do que a secagem do leite. São frequentes as adesões dentro do spray dryer, ciclones e tubulações, assim como o empedramento do produto durante o processamento ou durante a estocagem e o transporte. Ao buscarmos mecanismos para maior controle e padronização da tecnologia de produção do soro em pó nos deparamos com diversos requisitos de qualidade como: acidez e pH do soro, microbiota contaminante, teor de sais monovalentes em especial o sódio, teor de lactose, presença de residuos da fabricação dos queijos, tempo e condições de estocagem e transporte do soro. Dentre os diversos atributos que afetam a secabilidade do soro destaca-se a cristalização da lactose no soro concentrado. Por meio desta cristalização é possivel diminuir a adesão nos equipamentos e o empedramento do produto. A natureza do empedramento e da adesão são parecidas e podem ser em grande parte atribuidas ao estado fisico da lactose no produto durante a secagem e no soro em pó. A lactose durante a secagem encontra-se no estado vitreo, caracterizado como um liquido de elevada viscosidade. Este estado é desejado na produção de alimentos, pois é devido a ele que o encapsulamento de constituintes e a desaceleração de reações quimicas e bioquimicas ocorrem no produto; aumentando a sua validade e possibilitando a conservação como lacteo desidratado. O problema é que este estado não é perfeitamente estavel no alimento, e, alguns produtos podem sofrer uma mudança deste estado para o estado cristalino. Quando um produto por caracteristicas de composição tende a manter o estado vitreo em condições de processamento industrial e durante a estocagem diz-se que o produto é de facil secagem. O soro é um produto que não possui a capacidade de manter o estado vitreo durante a secagem e o armazenamento. A estratégia tecnologica para o processamento do soro em pó reside na cristalização do soro concentrado anteriormente a secagem, desta forma, diminuindo a formação do estado vitreo no produto. Por este motivo, buscamos cristalizar pelo menos 70% da lactose no soro concentrado anteriormente a secagem. A cristalização do soro concentrado é acompanhada pela variação do teor de solidos soluveis do produto (ºBrix), sendo que quanto maior for a diminuição da magnitude do teor de solidos soluveis maior sera o percentual de cristalização do soro concentrado. Neste trabalho buscou-se discutir se o tipo de cristalizador empregado na produção do soro afeta o percentual de cristalização da lactose. Em resumo buscou-se responder a seguinte pergunta: a partir de um mesmo soro concentrado e sob as mesmas condições de resfriamento e de rotações por minuto do agitador é possivel obtermos soros com diferentes teores de cristalização? Se a resposta fosse sim então tinhamos uma segunda pergunta: os soros apresentariam secabilidades diferentes? O trabalho buscou responder a estas duas perguntas e simular uma condição de processamento que é muito comum dentro da industria que consiste em empregar um mesmo evaporador a vacuo para concentrar o soro, mas empregar diferentes tanques de cristalização antes da secagem. Muitas vezes, tanques de cristalização de tamanhos diferentes e de fabricantes distintos. Resumo do Trabalho desenvolvido O principal objetivo deste trabalho consistiu na determinação do efeito do tipo de cristalizador na eficiência da cristalização da lactose em soro de leite concentrado, utilizando dois equipamentos que dispõem de diferentes formas de agitação (Tanque 1 - agitador central e Tanque 2 - agitador periférico), mantendo as demais condições de cristalização constantes, como: taxa de resfriamento; temperatura; velocidade de agitação; tempo de cristalização; e teor se sólidos solúveis por tratamento. Foi determinada a cinética de cristalização da lactose, perfil de cristalização por meio da microscopia óptica, produção de soro em pó a partir de diferentes soros cristalizados e determinação das propriedades do pó de acordo com a eficiência de cristalização em cada um dos tanques.

A produção leiteira e o processamento de leite e derivados são importantes atividades do estado de Minas Gerais. A produção de queijos no Brasil com Inspeção Federal foi de aproximadamente 751 mil toneladas no ano de 2015 (USDA, 2015), resultando na produção de elevado volume de soro de leite. O soro de leite representa de 80 a 90% do volume total do leite utilizado durante a produção de queijos e contem proximadamente 55% dos nutrientes do leite.Apesar do elevado volume de soro de leite produzido anualmente no Brasil, o seu beneficiamento requer a aplicação de tecnologias ainda não adaptadas à realidade nacional. O processo de industrialização do soro requer a utilização de instalações industriais com um determinado grau de complexidade, o que demanda um investimento financeiro considerável. Desta forma, é necessário um volume mínimo de matéria-prima que justifique o investimento. Grande parte do soro de leite gerado no Brasil tem origem nas operações de pequenas e médias queijarias o que justifica o pouco investimento em tecnologia necessária para o beneficiamento deste co-produto. A tendência pode ser então a instalação de unidades centrais de processamento, que recebam o soro produzido pelas queijarias de uma determinada região. O governo tem incentivado a aplicação de tecnologias que permitam o aproveitamento do soro de uma forma que seja viável, tanto do ponto de vista econômico como tecnológico. Dentre elas, a tecnologia de separação por membranas apresenta grande potencial por possibilitar que o processamento do soro resulte em produtos com características tecnológicas adequadas para utilização. Essa tecnologia pode permitir a melhoria da qualidade microbiológica do soro de leite e, ainda, a sua concentração inicial, melhorando a conservação do produto e garantindo a otimização da logística de captação do soro. Neste trabalho são apresentadas algumas propriedades das proteínas do soro de leite, além de tecnologias para o adequado processamento deste co-produto. O conhecimento dessas tecnologias é de grande importância por permitir o desenvolvimento de novos produtos, proporcionando aumento de lucratividade nas indústrias de laticínios.

Em 2014, a produção global de leite foi 892 milhões de toneladas, tendo um aumento de 3,3% comparado a 2013. Devido à perecibilidade do leite, boa parte da produção é destinada à fabricação de produtos lácteos desidratados. Em 2014, aproximadamente 50 milhões de toneladas de leite foram destinados à produção de leite em pó integral (The World Dairy Situation, 2015). Na fabricação deste tipo de produto algumas técnicas podem ser aplicadas como “roller drying” (secagem em tambor), mas majoritariamente o “spray-drying” (secagem por atomização). Na secagem em tambor, o produto é seco por contato direto com a parede aquecida do rolo de aço inoxidável. Eles são indicados para secagem de alimentos com elevada viscosidade. Tem eficiência energética entre 300 a 1000 KWh.ton-1 de água removida, fácil operação e manutenção (WALSTRA, WOUTERS, GEURTS, 2006). Por outro lado, alguns produtos com elevados teores de açúcar podem ficar aderidos ao rolo ou apresentar sabor cozido devido ao contato direto com a superfície aquecida (JUMING, FENG, SHEN, 2003). Apesar das vantagens de ambas as técnicas, a secagem por atomização é a mais utilizada pelas indústrias de laticínios para fabricação de produtos em pó. O consumo energético deste sistema é aproximadamente um décimo do consumo da liofilização 1000 a 2000 kWh·ton-1 de água removida) e, contrariamente a técnica de secagem em tambor, os produtos não alcançam altas temperaturas durante a evaporação da água. Entretanto, essa ainda é uma das operações unitárias de maior custo energético da indústria de laticínios (SCHUCK et al., 2013; GHARSALLAOUI et al., 2007) e, por essa razão, a otimização dos parâmetros de secagem é a melhor estratégia para diminuir os gastos na produção.

Dairy industry recovers calcium phosphates from dairy liquids by different technologies and proposes this mineralized ingredient (under powder forms) for several applications especially for the enrichment of different food products in calcium. The objective of this study was to characterize chemically and physically 6 calcium phosphate powders coming from different international industries. All powders were rich in minerals with important quantitative variations in calcium phosphate contents depending on the powder origin. Among the powders, two were different from others because they contained less minerals and were richer in proteins (about 10% of dry matter) identified as whey proteins and lactose (about 60% of dry matter). The chemical characterization of calcium phosphate indicated that the mass ratio calcium/phosphate was closed to 0.6-0.7, except for the two powders which have higher or smaller ratios than 0.6-0.7. The profiles of dry particles size determined by laser granulometry and electron microscopy indicated also differences between powders: their sizes varied between less than one μm to several hundred μm. These size differences were attributed to a step of micronisation during the manufacture of some powders. Analyses by infrared spectroscopy (IR) and X-Ray diffraction (XRD) revealed that the precipitated calcium phosphate is a very poorly crystallized calcium deficient apatite presenting typical PO4 vibrational bands in IR but no sharp diffraction peak. After the reconstitution of powders in water, all suspensions were at neutral pH and their zeta potentials (surface charge) were always negative (between -15 and -20mV). All these variations of physico-chemical properties between powders will be discussed to understand their functionalities with a special attention paid on their solubilities in different solutions.

Grâce à la mise au point d’un nouvel itinéraire technologique, des poudres de lactosérum ont été produites avec un coût énergétique global réduit de 30 à 40%. A l’avenir, d’autres poudres alimentaires pourraient être concernées : maltodextrines, sucres…

Le 2 décembre 2015 à la Maison du Lait, se tiendra la 52ème journée d’étude de l’Association IESIEL, en partenariat avec la Revue Laitière Française et avec le soutien du CNIEL. La thématique portera sur « Le Lactosérum : un moteur de croissance pour l’industrie laitière…et un potentiel qui reste à exploiter »sous la présidence de Caroline LE POULTIER – Directrice Générale du CNIEL Les conférenciers aborderont l’aspect économique : le marché français et mondial de ce produit, son utilisation. En deuxième partie, seront abordées la technologie et la recherche. Les intervenants s’efforceront d’être dynamiques, créatifs, réalistes.; Recherche & Innovation: Poudre de lactosérum & dérivés Impact sur la qualité des poudres. Journée IESIEL, Maison du Lait

Expanding the texture of granules can generally completely modify the functional behaviour of powder. The present study aimed to identify granule structure and quality attribute modifications of spray-dried skim milk powders after an instant controlled pressure-drop (DIC)treatment, which might be considered as a texturing stage inserted in a classic spray-drying process. Two versions of DIC, high air pressure (HAP-DIC) and low steam pressure (STEAM-DIC), were alternatively used. Response Surface Method experimental design was achieved with DIC pressure, treatment time, and moisture content as independent variables. The analyses of the technological, physical, and structural properties of untreated and DIC-textured powders were carried out and considered as response dependent variables. The results illustrated that whatever the type of DIC,the optimized DIC treatment implied a controlled increase in porosity, interstitial air volume, and compressibility, as well as specific surface area and reconstitution aptitude., En raison d’un impact évident de l’expansion des granules sur le comportement fonctionnel des poudres, la présente étude visait à quantifier les modifications des caractéristiques d’une poudre de lait écrémé obtenue par atomisation classique générées par texturation par détente instantanée contrôlée (DIC). Deux versions de la technologie DIC ont alternativement été utilisées : la première par haute pression d’air (HAP-DIC) et la deuxième par faible pression de vapeur (STEAM-DIC). La poudre a subi une réhumidification par pulvérisation contrôlée. La méthode des plans d’expériences a été adoptée avec comme variables indépendantes la pression de la DIC, la durée du traitement et la teneur en humidité. L’analyse de la poudre non traitée et des échantillons différemment texturés par DIC a conduit à la quantification de diverses propriétés technologiques, physiques et structurelles considérées comme variables dépendantes dans la méthodologie de surface de réponse ainsi adoptée. Les résultats ont montré que quelle que soit la version adoptée, le traitement optimisé DIC impliquait une augmentation maîtrisée de la porosité, du volume interstitiel de l’air et de la compressibilité, ainsi que de la surface spécifique et des aptitudes à la reconstitution. La DIC pourrait ainsi être éventuellement considérée comme une étape de texturation à insérer dans une opération de séchage par atomisation.

absent

La concentration sous vide et le séchage par atomisation sont des techniques d’élimination d’eau utilisées pour stabiliser biologiquement la majorité des ingrédients laitiers. Le développement des technologies membranaires a permis de diversifier ces ingrédients en termes de composition avec un besoin de mieux comprendre les effets de la concentration membranaire, sous vide et du séchage par atomisation sur la qualité des poudres. De nombreuses publications ont montrés le rôle des protéines dans le transfert d’eau au cours du séchage et de la réhydratation. Le temps de séjour de la gouttelette et de la poudre dans une tour de séchage est si court qu’il est très difficile d’étudier les modifications de structures de protéines sans étudier les interactions procédés-produits. Toutefois, plusieurs travaux ont montré que les principaux changements sont obtenus avant séchage, lors des étapes de concentration et de traitements thermiques. Ainsi, après une introduction sur les poudres laitières, cet article va dans un premier temps expliquer les procèdes majeurs mis en oeuvre dans la fabrication d’ingrédients protéiques laitiers en poudre, puis dans un deuxième temps détailler les différentes propriétés/qualités de ces poudres pour terminer sur les modifications biochimiques et physico-chimiques induites au cours du procédé technologique