Effects of maltodextrin in freeze drying on the physical and functional properties of different type of milk powder

Effects of maltodextrin in freeze drying on the physical and functional properties of different type of milk powder

This study examines the impact of maltodextrin concentration (0%-20%) on the physical and functional properties of freeze-dried cow and mare milk powder. Maltodextrin, a common additive in milk powder production, can significantly affects the physical properties of the powder by improving solubility...

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Bibliographic Details
Main Authors: Ravshanbek Sultanbekovich Alibekov, Aigerim Zhumagalievna Aitbayeva, Barna Makhamatovna Khamitova, Abdugani Mutalovich Azimov, Alifdalino Sulaiman, Siti Mazlina Mustapa Kamal, Farah Saleena Taip
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:Cogent Food & Agriculture
Subjects:
Mare milk powder
cow milk powder
freeze drying
functional properties
physical properties
Food Engineering
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2025.2473540
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https://www.tandfonline.com/doi/10.1080/23311932.2025.2473540

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