Milk coagulate mixts - with gelatinising agents used for instantly gelatinisable milk coagulum powder prodn

摘要

Instantly gelatinisable milk coagulum powder for food (curds) and refreshing drink prodn. are pref. prepd. by admixing a fresh milk coagulate, esp. curd, yogurt or buttermilk, with an aq. gelatinising agent, homogenising and then dehydrating mixt. in a combined atomising and turbulent bed drying device where (i) particles are conglomerated with spray-drying and (ii) agglomerated with drying to 5% residual water-content. Pref. gelatinising agents are gelatine, water-soluble and/or partly water-soluble alginates opt. forming irreversible gels under ion exchange with Ca lactates of milk coagulate, galacturonic acids, carrageenates, carbo bean flour, galactomannan and/or agar-agar, esp. used in 1-25wt.% concn. w.r.t. dry wt. of milk coagulate.