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Appication of MMT in Dairy Products

This document discusses foam mat drying (FMD) as an alternative drying method for heat sensitive dairy and non-dairy products. FMD involves whipping a liquid product into a stable foam using an edible foaming agent, spreading the foam into a sheet or mat, and drying it with hot air. Compared to other drying methods like spray drying, FMD is simpler, more cost effective, allows for higher speed drying, and improves product quality. It is suitable for viscous or sticky products that cannot be dried through other methods. The document introduces FMD and its potential advantages over conventional drying technologies for producing shelf-stable dairy foods.

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Dr patange dnyaneshwar
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37 views3 pages

Appication of MMT in Dairy Products

This document discusses foam mat drying (FMD) as an alternative drying method for heat sensitive dairy and non-dairy products. FMD involves whipping a liquid product into a stable foam using an edible foaming agent, spreading the foam into a sheet or mat, and drying it with hot air. Compared to other drying methods like spray drying, FMD is simpler, more cost effective, allows for higher speed drying, and improves product quality. It is suitable for viscous or sticky products that cannot be dried through other methods. The document introduces FMD and its potential advantages over conventional drying technologies for producing shelf-stable dairy foods.

Uploaded by

Dr patange dnyaneshwar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Application of FMD in development of extended shelf stable

Dairy foods

Abstract: The demand for traditional dairy products in the form of ready to eat with extended
shelf life is increased steadily. Accordingly several ready-to-eat (RTE) or ready to
reconstitute (RTR) dairy products are available in the market. This is also important to boost
up the safety foods production with promotion to mechanization of traditional dairy products.
To prepare such products minimum moisture has to be maintained and which is maintained
be application of different drying technologies. Nutrient loss, huge energy requirement, more
investment, requirement of sophisticated equipments, only application at industrial level are
some of the limitations of existed drying technologies and which can be overcome by
application of Foam-mat drying (FMD). This is an alternative method that allows the removal
of water from liquid materials and pureed materials. In this drying process, a liquid material
is converted into foam that is stable by being whipped after adding an edible foaming agent.
The stable foam is then spread out in sheet or mat and dried by using hot air (40-90°C) at
atmospheric pressure. In this selected foaming agents (Methyl cellulose, egg white,
maltodextrin and gum Arabic) are utilized either combined together for their effectiveness or
individual effect. The foam-mat drying process is suitable for heat sensitive, viscous, and
sticky dairy and non dairy products that cannot be dried using other forms of drying methods
such as spray drying because of the state of product. More interest has developed for foam-
mat drying because of the simplicity, cost effectiveness, high speed drying, and improved
product quality it provides.

Introduction:

Milk is considered a complete food, providing high-quality protein and essential


micronutrients, including vitamins and minerals. (Antunes et al. 2022). Presently out of total
221.2 MMT milk production 54 % of milk is converted in to various dairy products including
khoa and khoa based sweets, channa and channa based sweets, dahi and its based products,
fat rich dairy products and few western dairy products. Further rapid urbanisation and
industrialization, sustained economic growth, expanding urban population, changing lifestyles, and
increasing health consciousness are effecting a significant shift in the consumption pattern of milk
and milk products (Anjani Kumar et al. 2014). Over the millennia, the processes and technologies for
manufacture of value added dairy products have undergone a change. It has transformed from traditional
energy and labour intensive processes to mechanized processes where human interference is reduced.
Mechanization provides many advantages like uniform quality and less use of labour, less spoilage etc.

Over the millennia, the processes and


technologies for manufacture of value
added dairy products have
undergone a change. It has transformed
from traditional energy and labour
intensive processes to
mechanized processes where human
interference is reduced. Mechanization
provides many advantages like
uniform quality and less use of labour,
less spoilage etc. Some of the
technologies and mechanized
Over the millennia, the processes and
technologies for manufacture of value
added dairy products have
undergone a change. It has transformed
from traditional energy and labour
intensive processes to
mechanized processes where human
interference is reduced. Mechanization
provides many advantages like
uniform quality and less use of labour,
less spoilage etc. Some of the
technologies and mechanized

Consumer convenience along with safety is the key to value


addition in dairy and food processing industries. In this
context, technology development for process upgradation of
certain traditional dairy products is obviously the topical area
of research geared to cater to the need of the consumer.
Empirical evidences suggest that the composition of an
average Indian’s food basket is gradually shifting towards
value added products. Drying of traditional dairy food is perhaps the oldest
method of food preservation. Conventional drying technologies have now been used on
commercial scale for drying numerous food products. Different methods of drying are
associated with advantages and limitations. Natural and artificial methods have been
employed to preserve valuable commodities. The major concern with drying using artificial
dryer is that it is energy intensive even though drying time is shorter as compared to the
natural method of drying. Drying kinetics has been studied to predict drying time and
conditions for several food products.Preservation of dairy foods using various drying
methods including

Introduction:

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