Abstract The effects of cheese age and addition of dairy ingredients on cheese powder properties have not been previously investigated. Hence, the effect of addition 2% sodium caseinate plus 2% buttermilk powder (B2S2) or 4% buttermilk powder (BMP) were evaluated. The addition of these ingredients led to a decrease of the Power Law consistency index in cheese feeds made from 16 to 30 weeks old Danbo cheeses. Powders containing B2S2 presented homogeneous particle size distributions, lower amount of free fat and better flowability, due to improved fat emulsification, confirmed by confocal laser microscopy. Powders with BMP presented higher browning index, cohesiveness and spontaneous primary agglomeration. These powders were also more sensitive to an increased temperature difference (ΔT) between inlet and outlet spray drying temperatures, causing more browning. Cheese powder properties could thus be significantly improved by addition of 2% SC plus 2% BMP, whereas no improvements were observed using only BMP.

中文翻译：

---

奶酪粉料：奶酪年龄、添加乳成分和喷雾干燥温度对奶酪粉特性的影响

摘要 奶酪年龄和乳制品成分的添加对奶酪粉特性的影响以前没有研究过。因此，评估了添加 2% 酪蛋白酸钠加 2% 酪乳粉 (B2S2) 或 4% 酪乳粉 (BMP) 的效果。添加这些成分导致由 16 至 30 周龄丹博奶酪制成的奶酪饲料的幂律一致性指数降低。含有 B2S2 的粉末呈现出均匀的粒度分布、较低的游离脂肪量和更好的流动性，这是由于改善了脂肪乳化，共聚焦激光显微镜证实了这一点。含有 BMP 的粉末呈现出更高的褐变指数、内聚性和自发性初级附聚。这些粉末也对入口和出口喷雾干燥温度之间增加的温差 (ΔT) 更敏感，导致更多的褐变。因此，通过添加 2% SC 和 2% BMP 可以显着改善奶酪粉的特性，而仅使用 BMP 没有观察到任何改进。