Production and functional evaluation of nonfat dry milk with whey proteins as fibrils

Commercial manufacturing of dairy products involves the addition ingredients (such as nonfat dry milk and protein concentrates) well non-dairy additives gums, stabilizers, emulsifiers, texture modifiers) to get best product appearance, maintain quality, extend shelf-life. Though these are not harmful, consumers do prefer them in food formulations. Therefore, industry is working on improving inherent functionality using different processes. Recently, fibrillation emerged a new technique convert globular proteins such whey into fibrils, which provide enhanced viscosity, foaming, emulsification capacity. skim was subjected microfiltration followed by ultrafiltration permeate fractionate proteins. Then, were selectively fibrillated mixed back with other streams milk. Fibrillated spray-dried (NDM). Visible fibrils observed reconstituted NDM showed survival NDM. significantly (P < 0.05) higher viscosity than control also capacity, foaming stability but lower gel strength. Considering improved NDM, they can be used formulations ice cream mix where thickening solution, good emulsification, properties required.