Effect of spray drying on the fatty acids content and nutritional indices of buffalo powdered milk

• Main Authors: Mariana Ferreira ALVES, Marília Viana BORGES, Daniel FLORÊNCIO FILHO, Modesto Antônio CHAVES, Dante Pazzanese LANNA, Márcio dos Santos PEDREIRA, Sibelli Passini Barbosa FERRÃO, Sérgio Augusto de Albuquerque FERNANDES
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: dha; epa; public health; seasonality
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100230&lng=en&tlng=en

Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk. After obtaining the final product, three samples (200 g) were packaged for each evaluated storage time (0, 30, 60, 90, 120 and 150 days at room temperature). In this context, we assessed the effects of drying buffalo’s milk by atomization (spray dryer) and storage time effects on the milk fat. We observed that the spray drying did not alter the fatty acid content and nutritional indices evaluated, except the ratio DHA / EPA. Also, the storage time did not change the lipid content (fatty acid) and nutritional indices assessed. The processing of buffalo milk by a spray dryer and the milk powder hermetically stored can be used as a strategy for mitigating the economic losses caused by reproductive seasonality.