When microns are of value. The role of small particles in the large world of the dairy sector

The study shows various applications of HELOS/BR particle size analyzer to assess the quality of milk and milk products. Dependence of taste and texture on the particle size and importance of this relationship for the milk products manufacturers has been shown. Two different kinds of curds with different taste were investigated. The experimental findings revealed that even small differences in dispersion can have a significant impact on sensory descriptors. Results of the study of milk powder produced by different technologies are outlined. Particle size range corresponding to the lowest solubility index was determined as a critical parameter to assess the quality of milk powder. Relationship between homogenization pressure and dispersion has been established taking as an example cream. It was found that an increase in the homogenization pressure in certain range (20-100 bar) accelerates destabilization processes of the system. Using the obtained data, the authors concluded that HELOS/BR particle size analyzer can be effectively applied to solve different issues connected with quality control of milk and milk products.

quality control, particle size analyzer, dispersion