Effects of skim milk powder on rheological properties of coagulum

Effects of raw milk quality and technological factors on whey protein content in dry skim milk were studied. Effects of whey protein content in skim milk powder on structural and mechanical characteristics of liquid fermented reconstituted products were also evaluated. For receiving powdered skim milk with high WPNI indices it is advisable to choose milk by acidity and heat stability, to apply lower pasteurization temperatures and to avoid holding of concentrated skim milk before drying.
Application of skim milk powders with high level of non denaturated whey proteins for manufacturing fermented reconstituted and recombined products is substantiated.

Skim milk powder, rheological properties, raw milk, whey protein, structural and mechanical characteristics, liquid fermented reconstituted products