Though denaturation of whey proteins could bring some desired techno-functional properties in cow milk (such as thickening of yogurt), for camel milk, it could have some detrimental effect such as loss of its nutritional and medicinal properties. In some cases, this is used to tailor the functionality of skim milk powder (SMP) by manipulating milk composition and processing techniques. Thermal denaturation and aggregation of whey proteins and their interactions with casein play an important role in determining the functional properties of the resultant milk products. During processing, milk is often subjected to different kinds of thermal treatments to ensure product safety for consumers as well as to induce better functionality on the end product. Spray drying is the most frequently employed technology in manufacturing skimmed milk powders. Skimmed milk powder is one of the major types of food ingredients traded globally. By minimizing denaturation and insolubility, it would be possible to commercialize the milk with minimum loss of its nutritional values.
Denaturation of whey proteins, on the other hand, is responsible for the loss of medicinal values of milk powders. As processing the milk into different dairy products is challenging, converting the milk into powder may be a good option for commercialization. Researchers demonstrated that this is because of its higher content of protective proteins as compared to cow milk. The morphology of spray-dried skimmed camel milk processed at 140☌ showed greater spherical intact particles than their cow milk powder counterparts.Ĭamel milk is recently getting the attention of many researchers as a result of its presumed therapeutic values. This implies that, as denaturation was the primary mechanism by which camel milk lose its protective proteins, minimizing denaturation would make it possible to produce skimmed camel milk powders with good nutritional and therapeutic values. The final moisture content of the powder at these conditions was 3.3% (w/w).
A maximum recovery of 61% of the total solids was achieved while still maintaining denaturation of whey protein and insolubility index levels at their minimum possible value of 39% and 0.1 mL, respectively.
The process was optimized using response surface methodology in combination with desirability function. Spray drying of skimmed camel milk (i.e., total solids of 8.4% ) produced powders with a total solids content of 94–97% (w/w), protein 22–29% (w/w) and lactose 27–31% (w/w). The effect of spray drying process parameters (i.e., inlet temperature, atomization pressure, and feed flow rate) on the denaturation of whey proteins of skimmed camel milk was studied using a face-centered central composite design.
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