Physicochemical Properties of Reconstituted Milk Made from Freeze-dried Milk Powder or Spray-dried Milk Powder

  • Kim, Song-Hee (Department of Food Science and Technology, Sejong University) ;
  • Chang, Yoon-Hyuk (Department of Food Science and Technology, Sejong University) ;
  • Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
  • Published : 2010.02.28


This study was designed to compare the physicochemical and nutritional properties between reconstituted milk samples made from freeze-dried milk powder (FDMP) and spray-dried milk powder (SDMP). Reconstituted milk (87%, wb) was made by combining FDMP or SDMP with water. In the color analysis, the $L^*$, $a^*$ and $b^*$ values of the reconstituted milk samples made from both powders were not significantly different from the control. The thiobarbituric acid values and short-chain free fatty acid concentrations were considerably greater in the reconstituted milk made from SDMP than in the milk made from FDMP. The quantities of water-soluble and fat-soluble vitamins in the reconstituted milk samples made from SDMP were significantly lower than those made from FDMP. Based on the findings obtained in the present study, the reconstituted milk made from FDMP appeared to be more resistant to lipid oxidation and exhibited little changes in the nutrients levels when compared with reconstituted milk made from SDMP.



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