Composition, structure and physicochemical properties of cow milk

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Table of contents

INTRODUCTION
CHAPTER 1. ECONOMIC AND SCIENTIFIC CONTEXT
1.1. Worldwide dairy market
1.2. Composition, structure and physicochemical properties of cow milk
1.2.1. Lactose
1.2.2. FAT
1.2.3. Proteins
1.2.4. Minerals
1.2.5. Key differences between Human milk and cow milk
1.3. Infant formula processing and manufacture
1.3.1. Raw materials and preparation of the mix
1.3.2. Heat treatment
1.3.3. Homogeneisation
1.3.4. Concentration by evaporation
1.3.5. Spray-drying
1.4. Drying mechanisms in droplets of dairy fluids
1.4.1. Pilot spray dryers
1.4.2. Single droplet approach
1.4.3. The physics of the drying process in colloidal droplets
1.4.4. Skin formation and characterization in dairy protein drying
CHAPTER 2. EXPERIMENTAL STRATEGY
2.1. Investigation on skin formation
2.1.1. Skin formation at the early stage of the drying
2.1.2. Later stage of the drying
2.1.3. Time evolution of the rheological properties of the skin
2.2. Modelling the drying kinetics
CHAPTER 3. MATERIAL AND METHODS
3.1. Sample preparation
3.1.1. Preparation of Whey protein isolates (WPI), Native phosphocaseinate (NPC) and Sodium caseinate (SC) solutions
3.1.2. Mixture sample preparation
3.2. Single droplet drying experiment
3.2.1. Hydrophobic substrate
3.2.2. Drying conditions
3.2.3. Droplet profile observation
3.2.4. Droplet top view observation
3.2.5. Droplet evaporation rate measurement
3.2.6. Particle section structure and shell thickness
3.3. Droplet interfacial properties
3.3.1. Surface tension measurement
3.3.2. Optimization of experimental parameters for droplet dilation tests
3.4. Monodisperse spray drying process
3.4.1. Analyzing powder’s shape factors
3.5. Glass filament drying experiments
3.5.1. Diameter measurement
3.5.2. Mass measurement
3.5.3. The temperature measurement of droplet
CHAPTER 4. RESULTS AND DISCUSSION
4.1. Skin layer formation in drying droplet of dairy protein mixes
4.1.1. Introduction
4.1.2. Experiment strategies
4.1.3. Results and discussion
4.1.4. Complementary results
4.1.5. Conclusions
4.2. Phase diagram of dairy protein mixes obtained by single droplet drying experiments
4.2.1. Introduction
4.2.2. Experiment strategy
4.2.3. Results and discussion
4.2.4. Conclusions
4.3. Exploring the properties of particles obtained from flying droplets
4.3.1. Introduction
4.3.2. Experiment strategies
4.3.3. Results and Discussion
4.3.4. Conclusions
4.4. Coupling Reaction Engineering and Energy Map approaches
4.4.1. Introduction
4.4.2. Modelling strategies
4.4.3. Results and discussion
4.4.4. Conclusions
GENERAL CONCLUSION AND PERSPECTIVES
REFERENCES