Journal of Food Engineering 237 (2018) 215–225

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Journal of Food Engineering

journal homepage: www.elsevier.com/locate/jfoodeng

Cheese feed to powder: Effects of cheese age, added dairy ingredients and T
spray drying temperature on properties of cheese powders
Denise Felix da Silvaa,∗, Cosima Hirschbergb, Lilia Ahrnéa, Anni Bygvrå Hougaarda,
Richard Ipsena
a
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark
b
Department of Pharmacy, Faculty of Health and Medical Sciences, University of Copenhagen, Universitetsparken 2, 2100 Copenhagen, Denmark
A B S T R A C T

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.

A R T I C LE I N FO

Keywords:
Cheese feed
Cheese powder
Flowability
Microstructure
Buttermilk powder
Sodium caseinate powder

1. Introduction 2014). Disodium hydrogen phosphate is an ES commonly used to im-

Cheese powders are produced by spray drying a mixture of minced
cheeses, water and other ingredients such as emulsifying salts (ESs),
heated to form a homogeneous emulsion, termed cheese feed (Felix da
Silva et al., 2017; Hougaard et al., 2015; Kelimu et al., 2017). Cheese
feed is a concentrated emulsion-like system, where stability and flow
behavior are important properties for the further processing and final
product quality of cheese powders. Many types of cheeses can be used
to produce cheese powders e.g. Danbo, Emmental, Camembert and
Gouda. Danbo is a smear-ripened semi-hard Danish cheese variety with
small round eyes (Antonsson et al., 2003) that has been widely used to
produce cheese powder in Denmark with different ripening time.
It has been shown that cheese feed stability and flow behavior, as
well as the powder properties, can be affected by many factors such as
the use of different cheeses, and their composition and the addition of
ingredients (Hougaard et al., 2015; Kelimu et al., 2017; Varming et al.,
prove emulsification by Ca2+ binding, pH adjustment, casein solubili-
zation and fat emulsification and, therefore assist the emulsion stabi-
lization up to spray drying (Lucey et al., 2011; Varming et al., 2014).
Nonetheless, due to current requirements for reduction of the amounts
of sodium and phosphate in food, the development of cheese powder
with the reduced amount or without ES has been investigated
(Hougaard et al., 2015; Kelimu et al., 2017; Varming et al., 2014).
Milk proteins have been largely utilized in the food industry as
emulsifiers due to their amphiphilic nature. Therefore, they also have
potential application in the improvement of emulsification in cheese
feed without ES. Sodium caseinate (SC) is known for its high emulsi-
fying capacity (Crowley et al., 2016; de Figueiredo Furtado et al., 2017;
Dickinson, 2006; Lam and Nickerson, 2013). Furthermore, the protein
adsorption onto the interface can provide a combination of electrostatic
and steric repulsion between oil droplets (Wilde et al., 2004), which
may allow formation of a stable cheese feed. Likewise, buttermilk

∗
Corresponding author.
E-mail address: denise@food.ku.dk (D. Felix da Silva).

https://doi.org/10.1016/j.jfoodeng.2018.05.015
Received 18 March 2018; Accepted 14 May 2018
Available online 15 May 2018
0260-8774/ © 2018 Elsevier Ltd. All rights reserved.
D. Felix da Silva et al.
powder (BMP) has recently received increased attention as a functional
ingredient and is mainly used as emulsifier due to its protein and milk
fat globule membrane content (Corredig and Dalgleish, 1998; Ihara
et al., 2011; Roesch et al., 2004). Buttermilk is a by-product from butter
manufacture and contains water-soluble material such as phospholipids
caseins, minor peptides, whey proteins and lactose (Corredig and
Dalgleish, 1998; Roesch et al., 2004).
The physical and functional properties of cheese powders, such as
powder flowability and rehydration properties, are affected by the
properties of the cheese feed, the use of different cheese raw materials,
the addition of ingredients as well as by spray drying and storage
conditions (Felix da Silva et al., 2018, 2017). However, the influence of
cheese feed on the characteristics of cheese powders have not been
widely studied, and most of the prior research has dealt with flavor
aspects (Varming et al., 2013, 2011) or characterization of cheese
powder properties (Erbay and Koca, 2015; Felix da Silva et al., 2017,
2018; Koca et al., 2015).
In this study, we aimed to understand how the use of Danbo cheeses
with different ages, and the addition of sodium caseinate and butter-
milk powder as ingredients, affected cheese feed behavior and conse-
quently the physical properties of the powder. In addition, the influence
of the temperature difference (ΔT) between inlet and outlet spray
drying temperatures was also investigated. Correlations between cheese
feed and cheese powder characteristics are discussed.
2. Materials and methods
2.1. Cheeses and dairy ingredients
Smear-ripened Danbo (Them Ost, Them, Denmark) cheeses with
different ages (16, 30 and 45 weeks) and soft white cheese (Nordex
Food A/S, Dronninglund, Denmark) were used to produce cheese
powders. Sodium caseinate and sweet buttermilk powder were pur-
chased from Friesland Campina DMV (Amersfoort, The Netherlands)
and Falköpings Mejeri (Falköping, Sweden), respectively.
2.2. Cheese powder manufacture
Cheese powder samples were produced at pilot plant scale at
Lactosan A/S (Ringe, Denmark) by spray drying a mixture of melted
smear-ripened Danbo (75% w/w) and soft white cheese (25% w/w)
termed cheese feed. A one stage spray dryer (Anhydro Spray Dryer, SPX
Flow Technology, Søborg, Denmark) was used. Cheese feeds were
prepared by cutting the cheeses and adding to a Stephan cooker
(Stephan UMC5 electronic, Stephan u. Söhne GmbH, Hameln,
Germany) where water was added to ensure a dry matter in the cheese
feed of 38 ± 1% (w/w), mixed for 5 min and heated up to 80 °C with
direct steam. Ingredients were added during cheese feed manufacture in
powder form together with the cheeses and water prior to mixing and
heating. The pH of the feed was adjusted using potassium hydroxide
(KOH) to pH 5.9 ± 0.2. Cheese feed was sieved to remove unwanted
particles and then kept in a buffering tank for 30 min. Afterwards, it
was homogenized at 10 MPa and then spray dried. The spray dryer
settings were set to an inlet air temperature of 175, 185 or 190 °C and
an outlet air temperature of 75 or 80 °C. The powder was cooled to
20 °C, packed and stored at 4 °C prior to analysis. The experimental
design is described in detail in section 2.5.
2.3. Cheese feed emulsion stability and rheological properties
The stability of cheese feed emulsions was determined by a cen-
trifugation method according to Hougaard et al. (2015) with mod-
ifications. Aliquots of 30 mL cheese feed were filled into 50 mL poly-
propylene graduated tubes and centrifuged (300xg at 40 °C) using a
Gerber centrifuge (Funke-Dr.N.Gerber Labortechnik, Berlin, Germany)
for 5 min. The separation of the emulsion into phases (fat, water and
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Journal of Food Engineering 237 (2018) 215–225
protein) indicated the instability of the cheese feed. The height of water
phase in the tube was measured after 1, 2, 3, 4 and 5 min, which was
used as an indicator of emulsion instability. Analyses were carried out
in triplicate for each cheese feed batch.
HAAKE RheoStress 600 (Thermo Fisher Scientific Inc., Karlsruhe,
Germany) rheometer containing a stainless steel bob-cup geometry with
a rotating cone (d = 40 mm) was used to obtain the flow curves (shear
stress versus shear rate). An aliquot of approximately 30 mL of cheese
feed was placed into the cup and submitted to an up-down shear rate
sweep from 0 to 300 s−1 with 4 mm gap at 50 °C. The flow curves were
fitted to the Power Law model (Equation (1)) by nonlinear regression
using Origin Pro 9.1 (OriginLab Corporation, Northampton, MA 01060
USA).
σ=Kγ̇ n (1)
Where: K is the consistency coefficient (Pa·s ), n is the flow behavior
n
index (-).
2.4. Cheese powder characterization
2.4.1. Composition and water activity
Lactose was measured using an enzymatic method (ISO 2002).
Furthermore, the pH of a solution of cheese powder in water (1:3) was
determined using a digital pH-meter (Hach HQD, Loveland, Colorado,
US). The moisture and ash content was determined gravimetrically at
105 ± 2.0 °C and 525 ± 25 °C, respectively. Fat was determined by
the Gerber method. Protein was quantified by Kjeldahl using a nitrogen-
to-protein conversion factor of 6.38. All methods were as described by
Ardö & Polychroniadou (1999). Fat and protein of cheese feeds were
quantified by Near-Infrared (NIR) spectroscopy using InfraXact™ Lab/
Pro (Foss Analytical, Hillerød, Denmark). Free fat was quantified based
on the GEA Niro analytical method (Niro, 2005) for surface free fat with
modified quantities of powder (1.5 g) and petroleum ether (100 mL).
Water activity was measured by using an Aqua Lab 3 TE (Decagon
Devices, Inc., USA) at temperature 20 ± 1 °C.
2.4.2. Color
Color parameters L (lightness), a (redness) and b (yellowness) were
measured with a Chroma Meter CR-400 (Konica Minolta Business
Technologies, Inc., Tokyo, Japan). The colorimeter was standardized
using the white calibration plate. Six determinations were performed
for each sample and results were expressed as average values. Hence,
browning index (BI) was calculated using L, a and b according to
equation (2) (Askari et al., 2008; Erbay and Koca, 2015).
⎛ ⎛⎡ (a + 1.75xL) ⎤⎞ ⎞
⎜100x ⎜⎢ 5.647xL + a − 3.012xb ⎥⎟ − 0.31⎟
⎝ ⎝⎣ ⎦⎠ ⎠
BI =
0.17 (2)
Where L: lightness, a: redness and b: yellowness.
2.4.3. Flowability
Cheese powder flowability measurements were performed using a
Schulze Ring Shear Tester (RST-Xs, Dr. Dietmar Schulze, Wolfenbüttel,
Germany) with a pre-shear of 4 kPa and normal stresses of 1600, 2133,
2667 and 3200 Pa. A Type XS-Mr shear cell was used containing 30 cm3
of cheese powder. The flow function coefficient (ffc) was calculated as
the quotient of the major consolidation stress and the unconfined yield
strength of the sample (Jenike, 1964; Schulze, 2010). Major con-
solidation stress is defined as the maximum normal stress undergone by
a certain powder at a given state of compaction and the unconfined
yield strength is defined as the cohesion within powder particles.
2.4.4. Particle size distribution (PSD)
Particle size distribution was determined using laser diffraction
(Mastersizer 3000, Malvern Instruments Ltd, Worcestershire, UK)
D. Felix da Silva et al. Journal of Food Engineering 237 (2018) 215–225

equipped with a dry powder disperser cell (Aero S). Approximately
2.0 g of powder was placed in the feed hopper, with the feed pressure
set at 200 KPa. All measurements were taken at 0.5–2% obscuration
and the material refractive and absorption indices of 1.57 and 0.01,
respectively (Felix da Silva et al., 2018).
2.4.5. Particle microstructure of powders
The microstructure of cheese powders was evaluated using scanning
electron microscopy and confocal scanning electron microscopy.
Scanning electron microscopy (SEM) was carried out using a FEI
Quanta 200 scanning electron microscope (FEI Company, Hillsboro,
USA) equipped with a back-scattered electron detector. Prior to analysis
samples were attached to double-sided adhesive carbon tabs mounted
on scanning electron microscopy stubs, coated with gold/palladium.
For the confocal images, an inverted SP5X (Leica Microsystems GmbH,
Wetzlar, German) confocal laser scanning microscope was used. The
samples were dyed with Nile Red 0.01% in 1,2-propanediol, which
stained the fat phase, and Fast Green FCF 0.001% in 1,2-propanediol
which stained the protein. Illumination was provided by an Argon laser
at 488 nm and a Helium/Neon laser at 633 nm (Felix da Silva et al.,
2018).
Three different cheese powder systems were investigated: a control
with no ingredient addition (NO), a formulation containing 2% (weight
by weight) buttermilk powder plus 2% (weight by weight) sodium
caseinate (B2S2) and a third system with addition of 4% (weight by
weight) buttermilk powder (BMP) on cheese feed wet basis. Those
formulations were chosen based on previous performed research
(Kelimu et al., 2017). Samples were coded according to their in-
gredients addition (NO, B2S2 or BMP) followed by the Danbo cheese
age (16, 30 or 45 weeks) and the temperature difference (ΔT = 100,
105 or 110 °C) between inlet and outlet spray drying temperatures.
Samples containing 4% of sodium caseinate was not suitable for cheese
powder production once the feed was not homogeneous.
Measurements were carried out in triplicates. Analysis of variance
(ANOVA) was carried out using the Origin Pro 9.1 (OriginLab
Corporation, Northampton, MA 01060 USA) software followed by
Turkey's multiple comparison test (p ≤ 0.05). In addition, composition,
color parameters and flow function coefficient data were analyzed by
principal component analysis (PCA) using the software LatentiX 2.0
(LatentiX, Frederiksberg, Denmark).
3. Results and discussion

2.5. Experimental design and statistical analyses 3.1. Composition of cheeses

The cheese powder formulations, cheese age, and drying tempera- Table 2 shows the composition of the soft white cheese and the
ture difference, as well as their samples codes, are shown in Table 1. three Danbo cheeses used for the manufacture of cheese powders. No
significant differences (p ≤ 0.05) were found for the average values of
Table 1 moisture, fat, protein, ash and lactose content comparing the Danbo
Design of experiments (NO- No added Ingredient, BMP –buttermilk powder and cheeses of different ages. This also applied when the soft white cheese
SC – sodium caseinate and B2S2 (2% BMP +2% SC). was excluded from the statistical analysis. As expected, an increase in
proteolysis with aging was indicated by pH 4.6 soluble nitrogen values,
Sample code Cheese age Ingredient Inlet/outlet Temperature
temperature difference (ΔT) of
which may also explain the slight increase in pH for Danbo cheeses with
(°C) spray drying (°C) cheese aging.

NO_16_100 16 weeks NO 175/75 100 3.2. Rheological properties of cheese feeds

NO_16_105 NO 185/80 105
NO_16_110 NO 190/80 110
B2S2_16_100 2% BMP 175/75 100 The cheese feeds were evaluated regarding their chemical compo-
+2% SC sition, physical stability, and flow properties. The pH and moisture
B2S2_16_105 2% BMP 185/80 105 content was adjusted to 6.0 ± 0.4 and 60.0 ± 2.0% (data not shown)
+2% SC
as a standard procedure in cheese powder manufacture (Felix da Silva
B2S2_16_110 2% BMP 190/80 110
+2% SC et al., 2017). Fat (17.0 ± 1.0%) and protein (15.0 ± 1.2%) content of
BMP_16_100 4% BMP 175/75 100 cheese feeds did not differ significantly.
BMP_16_105 4% BMP 185/80 105 No phase separation was observed on the cheese feeds (data not
BMP_16_110 4% BMP 190/80 110 shown) before spray drying indicating a stable emulsion. The flow
NO_30_100 30 weeks NO 175/75 100
NO_30_105 NO 185/80 105
curves for the cheese feeds are presented in Fig. 1. The feeds with
NO_30_110 NO 190/80 110 different formulations showed differences in flow behavior (Fig. 1); an
B2S2_30_100 2% BMP 175/75 100 increase in cheese age decreased the viscosity of cheese feed, as ob-
+2% SC served from the slope of the curves, most likely due to the more de-
B2S2_30_105 2% BMP 185/80 105
graded protein in older cheese. At a given shear rate, higher shear
+2% SC
B2S2_30_110 2% BMP 190/80 110 stresses were found for feeds with no ingredient addition, while the
+2% SC addition of B2S2 led to a significant decrease of shear stress. The lowest
BMP_30_100 4% BMP 175/75 100 values were obtained with the addition of BMP. Within the same for-
BMP_30_105 4% BMP 185/80 105 mulation, (e.g. no added ingredients; NO) a decrease in viscosity was
BMP_30_110 4% BMP 190/80 110
NO_45_100 45 weeks NO 175/75 100
observed when more mature cheeses were used in the cheese feed. The
NO_45_105 NO 185/80 105 same decreasing behavior was found for formulation B2S2; however, in
NO_45_110 NO 190/80 110 this case, the differences were not as pronounced. For BMP feeds, no
B2S2_45_100 2% BMP 175/75 100 difference in flow curves was observed between Danbo cheese aged for
+2% SC
16 or 45 weeks. Feeds produced with 16 weeks old cheeses (Fig. 1A)
B2S2_45_105 2% BMP 185/80 105
+2% SC showed a greater hysteresis between up- and down sweeps, i.e. when
B2S2_45_110 2% BMP 190/80 110 the shear rate decreased the structure was not able to return to its pre-
+2% SC shear state immediately for the NO and B2S2 feeds, suggesting that the
BMP_45_100 4% BMP 175/75 100 structure was damaged by shearing and unable to recover its previous
BMP_45_105 4% BMP 185/80 105
BMP_45_110 4% BMP 190/80 110
structure. This behavior was not observed for BMP samples.
To characterize the rheological behavior of the cheese feeds, the
NO: without any ingredient addition; BMP: buttermilk powder; SC: sodium consistency coefficient (K) and the flow behavior index (n) were esti-
caseinate. mated from the Power Law model and are shown in Fig. 2. All samples

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Table 2
Composition of cheeses used in the formulation of the cheese feed.
Cheeses pH moisture (%) fat (%) protein (%) pH 4.6 soluble nitrogen (%) ash (%) calcium (%) lactose (%)

b b a a c a ab
Danbo 16 weeks 5.54 ± 0.07 45.4 ± 0.5 23.8 ± 0.8 24.3 ± 0.3 7.45 ± 0.80 3.70 ± 0.14 0.71 ± 0.02 0.03 ± 0.02a
Danbo 30 weeks 5.72 ± 0.06ab 45.8 ± 1.7b 23.8 ± 0.8a 24.2 ± 1.3a 8.75 ± 0.07b 3.80 ± 0.00a 0.66 ± 0.06b 0.08 ± 0.07a
Danbo 45 weeks 5.92 ± 0.07a 44.5 ± 0.3b 24.7 ± 0.4a 24.3 ± 0.6a 10.35 ± 0.21a 3.80 ± 0.14a 0.74 ± 0.00a 0.06 ± 0.03a
Soft white cheese 4.62 ± 0.08c 56.6 ± 3.0a 20.8 ± 3.9b 16.3 ± 1.5b 2.40 ± 0.98d 3.25 ± 0.07b 0.28 ± 0.00c 1.00 ± 0.84a

Means within a column with different superscripts are significantly different (p ≤ 0.05.

showed non-Newtonian shear-thinning behavior (n < 1), in which the
apparent viscosity decreases with the increase of the applied shear rate.
A reduction in the viscosity during shearing of protein solutions can be
related to the spatial rearrangement of protein molecules in the liquid
and disruptions in their interactions; while in emulsions, shear-thinning
can also be associated with flocculation of oil droplets (Drapala et al.,
2017; Xu et al., 2012). More mature cheeses (45 weeks, i.e NO, B2S2,
and BMP) are likely to present a weaker protein network due to the
proteolysis during maturation, showing, therefore, higher values for the
flow behavior index (n = 0.8–0.9) indicating a flow behavior closer to
Newtonian.
A significant (p ≤ 0.05) decrease in the consistency coefficient, K,
was observed after addition of ingredients (B2S2 or BMP) especially to
cheese feeds from 16 weeks old cheeses. The consistency coefficient, K,
is indicative of the viscosity of the feed, but the comparison needs to be
done carefully due to differences in the flow behavior index (n) be-
tween the different feeds. Within the same formulation, increasing
cheese age for formulations with no added ingredients (NO) and B2S2
caused a decrease in K value, whereas no significant difference
(p ≤ 0.05) was observed with the addition of 4% BMP.
The effect of sodium caseinate (SC) and buttermilk powder (BMP),
as well as their combinations, on stability, fat droplet size and flow
properties in cheese feed produced with Cheddar and soft white cheeses
has previously been investigated (Kelimu et al., 2017). It was found that
increasing the amount of SC in the cheese feed led to the formation of
larger fat droplets, decreased viscosity and improved fat emulsification
as well as improved physical stability. On the other hand, samples
containing only BMP presented smaller particles, exhibited instability
by phase separation (seen as creaming and protein precipitation). An
appropriate cheese feed stability was found in samples with 2% SC plus
2% BMP, which was attributed to both restructuring and emulsifying
effects (Kelimu et al., 2017).
Similarly, in the present study, a decrease in viscosity of the feed
due to the addition of SC and BMP, especially in 16 weeks old cheeses
may be associated with changes in fat droplet size. For Danbo cheeses,
the BMP formulations presented the least viscous cheese feed, what
may be related to the presence of smaller fat droplets. It is likely in
concentrated emulsion systems, such as cheese feed, that the proteins
and phospholipids present in BMP will contribute to emulsifying the oil
(Drapala et al., 2017; O'Mahony et al., 2017).
3.3. Cheese powder properties
3.3.1. Composition of cheese powders
The composition of the cheese powders is shown in Table 3. All
powders presented similar fat, protein and ash content and moisture
lower than 2.4%. Even though the pH of cheese feeds was adjusted to
the same value prior to spray drying, a slight decrease in pH values as
the cheese age increased was observed for all formulations, especially
for BMP powders. This change may have occurred during the holding in
the buffering tank and might be related to an increase in buffering
capacity, as previously suggested by Hickey et al. (2017) with the ad-
dition of 10% BMP in Cheddar style-cheeses. The authors identified a
delay in the pH decrease upon maturation.
The lactose content was higher with the addition of BMP, which was
expected due to the high lactose content present in this dairy ingredient
(51%). Sodium caseinate contains 88.0% of protein, 1.5% fat and 0.3%
of lactose while buttermilk powder contains 33.0% of protein, 6.0% of
fat and 51.0% of lactose. The free fat percentage was calculated based
on the amount of fat extracted from the total fat present in the powder.
In this context, free fat is considered the fat that is no longer emulsified
and it may be located at the powder particle surface and in pores and
capillaries developed during the drying process (Kelly et al., 2014), thus
easily extractable. Free fat in dairy powders may be affected by powder
composition, homogenization pressure used in the feed, spray-drying
inlet/outlet temperatures and storage conditions (Kelly et al., 2014;
Vignolles et al., 2007). In this study, formulations containing 2% BMP
plus 2% SC (B2S2) showed the lowest amount of free fat, indicating a
better fat emulsification in the feed and within the powder particle. No
significant differences were found between formulations NO and BMP.
Formulations with 30 weeks old cheeses exhibited the lowest amount of
free fat for most of the powders. The presence of free fat in fat-rich
powders can lead to issues during powder production such as powder
cohesiveness, low yield, and production down-time as well as un-
desirable final powder properties such as cohesiveness, caking, and low
reconstitutability properties (Drapala et al., 2017; Kelly et al., 2014;
Sadek et al., 2015). A similar reduction in the free fat content of cheeses
powder was previously observed by adding maltodextrin in the feed
(Erbay and Koca, 2015). The spray drying temperature difference (ΔT)
did not significantly influence the amount of free fat present in the
cheese powders.

Fig. 1. Flow curves of cheese feeds. NO added ingredients (■), B2S2 ( ) and BMP ( ). Feeds produced with 16, 30 or 45 weeks old cheese are shown in A, B and C,
respectively.

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Fig. 2. Power Law model parameters of cheese feeds. NO added ingredients (■), B2S2 ( ) and BMP ( ). A shows the values of consistency coefficient K (Pa·sn) and B
shows the values of flow behavior index (n).

Table 3
Cheese powders composition.
Cheese pH moisture (%) fat (%) free fat (%) protein (%) pH 4.6 soluble salt (%) ash(%) lactose titratable water activity
powder nitrogen (%) acidity (%)
code

ΔT = 100 °C
NO_16 5.98 ± 0.10 2.1 ± 0.2 43.0 ± 0.5 84.4 ± 2.0 43.9 ± 0.7 10.3 ± 0.4 4.5 ± 0.1 8.2 ± 0.1 0.1 ± 0.0 2.2 ± 0.1 0.100 ± 0.00
NO_30 5.93 ± 0.12 1.6 ± 0.2 44.0 ± 0.3 81.0 ± 1.0 42.6 ± 1.0 12.3 ± 0.4 4.5 ± 0.1 8.0 ± 0.1 0.1 ± 0.0 2.2 ± 0.1 0.129 ± 0.01
NO_45 5.68 ± 0.15 2.2 ± 0.1 45.0 ± 0.2 81.6 ± 1.2 40.6 ± 1.2 14.0 ± 0.6 3.8 ± 0.2 7.2 ± 0.6 0.1 ± 0.0 3.0 ± 0.1 0.217 ± 0.01
B2S2_16 5.97 ± 0.10 1.9 ± 0.2 41.6 ± 0.5 78.9 ± 2.0 44.1 ± 1.0 10.1 ± 0.1 4.2 ± 0.1 8.2 ± 0.0 1.2 ± 0.0 2.3 ± 0.1 0.100 ± 0.00
B2S2_30 5.83 ± 0.10 2.1 ± 0.1 42.0 ± 0.5 77.4 ± ± 1.8 43.8 ± 0.5 11.5 ± 2.0 4.6 ± 0.1 7.6 ± 0.6 0.9 ± 0.0 2.5 ± 0.1 0.146 ± 0.00
B2S2_45 5.72 ± 0.14 1.8 ± 0.2 43.0 ± 0.5 76.0 ± 1.9 43.0 ± 0.5 13.4 ± 0.5 3.8 ± 0.1 7.2 ± 0.5 0.8 ± 0.1 3.1 ± 0.1 0.144 ± 0.00
BMP_16 5.60 ± 0.10 1.5 ± 0.0 42.8 ± 0.3 82.5 ± 1.6 42.1 ± 0.1 11.5 ± 0.7 4.3 ± 0.2 7.4 ± 0.3 1.8 ± 0.07 3.4 ± 0.1 0.178 ± 0.00
BMP_30 5.56 ± 0.10 1.2 ± 0.0 43.3 ± 0.4 82.21 ± 0.7 41.9 ± 0.1 12.0 ± 0.0 4.2 ± 0.1 7.2 ± 0.1 1.8 ± 0.1 3.2 ± 0.1 0.135 ± 0.00
BMP_45 5.50 ± 0.10 1.2 ± 0.0 43.2 ± 0.0 84.7 ± 0.3 42.2 ± 0.1 16.0 ± 3.4 4.0 ± 0.1 7.2 ± 0.1 1.8 ± 0.1 3.2 ± 0.1 0.100 ± 0.01
ΔT = 105 °C
NO_16 5.98 ± 0.10 1.2 ± 0.1 43.0 ± 1.0 87.2 ± 1.0 43.2 ± 0.7 10.0 ± 0.4 4.5 ± 0.1 8.2 ± 0.1 0.1 ± 0.0 2.2 ± 0.1 0.100 ± 0.00
NO_30 5.95 ± 0.12 1.6 ± 0.1 43.9 ± 0.3 83.6 ± 0.5 42.6 ± 1.0 11.2 ± 0.4 4.5 ± 0.1 7.9 ± 0.1 0.1 ± 0.0 2.3 ± 0.1 0.149 ± 0.02
NO_45 5.70 ± 0.15 1.4 ± 0.1 45.0 ± 0.2 87.8 ± 0.5 40.4 ± 1.0 14.0 ± 0.6 4.1 ± 0.4 7.8 ± 0.6 0.1 ± 0.0 3.0 ± 0.1 0.178 ± 0.02
B2S2_16 5.92 ± 0.10 1.6 ± 0.1 41.6 ± 0.5 77.4 ± 0.8 44.6 ± 0.5 9.9 ± 0.5 4.2 ± 0.1 8.1 ± 0.0 1.2 ± 0.0 2.4 ± 0.1 0.230 ± 0.01
B2S2_30 5.80 ± 0.10 1.9 ± 0.1 42.0 ± 0.5 80.0 ± 0.5 43.2 ± 0.5 10.0 ± 0.5 4.6 ± 0.1 8.2 ± 0.6 0.9 ± 0.0 2.5 ± 0.1 0.133 ± 0.00
B2S2_45 5.75 ± 0.14 2.1 ± 0.1 43.0 ± 0.5 85.0 ± 0.5 43.5 ± 0.5 10.3 ± 0.5 4.7 ± 0.1 7.5 ± 0.5 0.7 ± 0.1 3.0 ± 0.2 0.132 ± 0.01
BMP_16 5.56 ± 0.10 1.4 ± 0.1 42.8 ± 0.3 87.15 ± 0.7 42.1 ± 0.1 11.5 ± 0.7 4.3 ± 0.2 7.4 ± 0.3 1.8 ± 0.07 3.4 ± 0.1 0.116 ± 0.00
BMP_30 5.56 ± 0.10 0.9 ± 0.1 43.3 ± 0.4 81.4 ± 0.8 41.9 ± 0.1 12.0 ± 0.0 4.2 ± 0.1 7.2 ± 0.1 1.8 ± 0.1 3.2 ± 0.1 0.112 ± 0.00
BMP_45 5.53 ± 0.10 1.2 ± 0.1 43.2 ± 0.0 84.25 ± 1.3 42.2 ± 0.1 16.0 ± 3.4 4.0 ± 0.1 7.2 ± 0.1 1.8 ± 0.1 3.2 ± 0.1 0.115 ± 0.01
ΔT = 110 °C
NO_16 5.99 ± 0.10 2.4 ± 0.1 43.0 ± 1.0 85.1 ± 0.4 43.2 ± 0.7 10.0 ± 0.4 4.5 ± 0.1 8.2 ± 0.1 0.1 ± 0.0 2.3 ± 0.1 0.100 ± 0.00
NO_30 5.92 ± 0.12 1.5 ± 0.2 43.7 ± 0.3 83.6 ± 0.5 42.6 ± 1.0 11.2 ± 0.4 4.5 ± 0.1 7.9 ± 0.1 0.1 ± 0.0 2.3 ± 0.1 0.111 ± 0.00
NO_45 5.71 ± 0.15 2.1 ± 0.1 44.9 ± 0.2 86.9 ± 0.5 40.4 ± 1.0 13.2 ± 0.6 4.1 ± 0.4 7.8 ± 0.6 0.1 ± 0.0 3.0 ± 0.1 0.138 ± 0.00
B2S2_16 5.90 ± 0.10 2.1 ± 0.1 41.6 ± 0.5 83.7 ± 1.0 44.6 ± 0.5 9.9 ± 0.5 4.2 ± 0.1 8.1 ± 0.0 1.2 ± 0.0 2.3 ± 0.1 0.150 ± 0.00
B2S2_30 5.80 ± 0.10 2.3 ± 0.1 42.1 ± 0.5 78.3 ± 0.8 43.2 ± 0.5 9.9 ± 0.6 4.6 ± 0.1 8.2 ± 0.6 0.9 ± 0.0 2.5 ± 0.1 0.169 ± 0.00
B2S2_45 5.70 ± 0.14 1.7 ± 0.3 43.0 ± 0.5 76.0 ± 0.5 43.5 ± 0.5 9.9 ± 0.7 4.7 ± 0.1 8.0 ± 0.5 0.7 ± 0.1 3.2 ± 0.2 0.143 ± 0.00
BMP_16 5.55 ± 0.10 1.3 ± 0.1 42.8 ± 0.3 84.9 ± 0.8 42.1 ± 0.1 11.5 ± 0.7 4.3 ± 0.2 7.4 ± 0.3 1.8 ± 0.07 3.4 ± 0.1 0.116 ± 0.00
BMP_30 5.58 ± 0.10 1.0 ± 0.1 43.3 ± 0.4 79.7 ± 0.7 41.9 ± 0.1 12.0 ± 0.0 4.2 ± 0.1 7.2 ± 0.1 1.8 ± 0.1 3.2 ± 0.1 0.120 ± 0.00
BMP_45 5.53 ± 0.10 1.6 ± 0.1 43.2 ± 0.0 84.8 ± 0.7 42.2 ± 0.1 16.0 ± 3.4 4.0 ± 0.1 7.2 ± 0.1 1.8 ± 0.1 3.2 ± 0.1 0.147 ± 0.00
Dairy ingredients
SCa 6.5 6 1.5 – 88 – 1.65 4.5 0.3 –
BMPa 6.6 4 6 – 33 – – 8 51 –

a
Composition provided by the suppliers.

The water activity varied from 0.1 to 0.23 amongst the powders.
However, the observed values are still acceptable for ensuring the
quality of spray dried powders.
3.3.2. Color
The browning index (BI) of cheese powders is presented in Fig. 3. BI
values of BMP samples were significantly higher at all three studied ΔT
values and consistently increased as the ΔT increased. This is in
agreement with a previous study that investigated the effect of outlet
spray drying temperature in soft white cheese powders (Koca et al.,
2015). The color of dairy powders is often related to Maillard reactions
(Gaiani et al., 2013) and the presence of lactose in BMP samples may
promote Maillard reactions and thereby result in higher browning
index. No effect of cheese age was observed for NO and B2S2 samples,
while for BMP the increase of cheese age concomitantly increased the BI
value (Fig. 3), which might be explained by a combined effect of pro-
teolytic activity and presence of lactose.
3.3.3. Flowability
Powders can be classified as not flowing, very cohesive, cohesive,

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D. Felix da Silva et al. Journal of Food Engineering 237 (2018) 215–225

Fig. 3. Browning index (BI) of cheese powdes. NO added ingredients (■), B2S2 (■) and BMP( ).

Fig. 4. Flow function coefficient (ffc) of cheese powdes. NO (■), B2S2 ( ) and BMP( ).

easy-flowing and free-flowing according to their flow function coeffi-
cient (Jenike, 1964; Schulze, 2010). Fig. 4 illustrates the flow function
coefficient (ffc) of cheese powders with different cheese age, in-
gredients and ΔT of drying. The lower the ffc values the greater the
cohesion between particles. A ffc range of 1.31–1.78 was found for the
powders, which can thus be classified as very cohesive (1 < ffc < 2).
In general, the difference between inlet and outlet spray drying tem-
perature (ΔT) of 100, 105 and 110 °C did not have a strong effect on
flowability. Powders without added ingredients made from 16 to 30
weeks old cheeses tended to show higher ffc values than when in-
gredients were added, however, these differences may not be pro-
nounced enough to be relevant in terms of application. BMP samples
exhibited lower ffc values, indicating a reduced flowability and a more
cohesive powder, however, a slightly higher value was observed when
30 weeks old cheese and ΔT = 100 and 105 °C were used. The higher
cohesiveness of BMP powders may be related to the presence of
amorphous lactose. Lactose in cheese powders has previously been
found to be in the amorphous state caused by dissolution of the lactose-
containing ingredient, i.e. sweet whey powder, in the cheese feed prior
to spray drying (Felix da Silva et al., 2018).
Significantly higher ffc values were found for formulations B2S2
and for 30 weeks old cheese. As previously reported by Fitzpatrick et al.
(2007), the main factors affecting the cohesiveness of dairy powders are
moisture, amorphous lactose, and fat content. The authors concluded

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Fig. 5. Cheese powders particle size distributions. A shows the powders produced with 16 weeks old cheeses and dried at ΔT = 100 °C; B shows the powders
produced with 16 weeks old cheeses and dried at ΔT = 105 °C; C shows the powders produced with 16 weeks old cheeses and dried at ΔT = 110 °C; D shows the
powders produced with 30 weeks old cheeses and dried at ΔT = 100 °C; E shows the powders produced with 30 weeks old cheeses and dried at ΔT = 105 °C; F shows
the powders produced with 30 weeks old cheeses and dried at ΔT = 110 °C; G shows the powders produced with 45 weeks old cheeses and dried at ΔT = 100 °C; H
shows the powders produced with 45 weeks old cheeses and dried at 45 weeks ΔT = 105 °C and I shows the powders produced with 45 weeks old cheeses and dried at
ΔT = 110 °C . NO added ingredients (■), B2S2:( ) and BMP( ).

that the powders with greater amounts of amorphous lactose were
prone to caking, but the fat content on the particle surface influenced
powder cohesiveness, with greater particle surface fat content resulting
in greater cohesiveness. Likewise, Kim et al. (2005) found that skim
milk powder had better flowability in comparison with fat-containing
powders (whole milk, cream, and whey protein powders) due to dif-
ferences in surface composition. Similar behavior was found for fat-
filled spray-dried milk powder where the fat content has a major in-
fluence on cohesiveness, with greater content resulting in greater co-
hesiveness (Szulc et al., 2016). Thus, the better flowability found for
B2S2 powders may be related to the lower amount of free fat on the
surface (Table 3), while BMP powders, besides having a higher amount
of free fat, also contain lactose with a resulting greater contribution to
the cohesiveness (decreased ffc values).
3.3.4. Particle size distribution (PSD)
The particle size distribution of cheese powders is presented in
Fig. 5. The particle sizes range from 20 to 1000 μm. In general, B2S2
powders showed smaller and more homogeneous particles seen as
narrower peaks (20–150 μm). When 16 weeks old cheeses were used, a
slight shift to larger particles was observed for powders without added
ingredients (NO) dried using ΔT = 100 and 105 °C, but no difference
was found between NO and B2S2 when ΔT = 110 °C was applied. A
similar range (20–120 μm) of particle sizes were observed when 30
weeks old cheese was used for NO and B2S2 formulations. However, for
powders made using 45 weeks old cheese (NO and BMP) a significant
increase in particle size was observed. For BMP no effect of ΔT was
observed. The effect of cheese age and ΔT on PSD clearly depends on
the formulation of cheese powders. For NO powders, using 45 weeks
old cheese resulted in larger particle size, but ΔT did not affect sig-
nificantly. The combination of the added ingredients SC and BMP al-
lowed the formation of particles with similar PSD regardless of the
cheese age or drying temperature, however, the addition of only BMP
samples resulted in larger particles and the higher the ΔT the larger the
particles for 16 weeks old cheese powders. Hence, particle size dis-
tributions were mainly affected by ingredients addition and cheese age,
but to some extent, it was also affected when a higher drying tem-
perature was used, i.e. ΔT: 110 °C (B2S2_30 and NO_45).
Previous studies have shown that the viscosity of feed may affect the
spray dried powder particles size due to impaired atomization caused
by high viscosity. For milk protein concentrates, the feed with higher
viscosity produced the largest particles (Crowley et al., 2014). Similar
behavior was observed for infant formula with different types of
emulsifiers; smaller particles were related to the feed having the lowest
viscosity (Drapala et al., 2017). However, for cheese powder, the par-
ticle size distribution has shown larger particles for formulations with
lower viscosity (BMP). For these powders, this behavior may be related
to their high cohesiveness (Fig. 4) which might cause a spontaneous
primary agglomeration during the spray drying process; therefore ag-
glomerates were measured as single particles in the particles size

221
D. Felix da Silva et al.
Fig. 6. Microstructure of cheese powders dried using ΔT = 100 °C visualized by scanning electron microscopy (SEM). A: NO_16; B: B2S2_16; C: BMP_16; D: NO_30; E:
B2S2_30; F: BMP_30; G: NO_45; H: B2S2_45; I: BMP_45. For abbreviation see Table 1.
distribution (Fig. 5). The high free fat together with the presence of
amorphous lactose could boost spontaneous primary agglomeration and
will be discussed in the next section.
3.3.5. Microstructure
The microstructure of cheese powders was shown using both scan-
ning electron microscopy (SEM) and confocal laser scanning micro-
scopy (CLSM). No differences were observed in the microstructure of
the powders with regards to the drying temperature; thus only micro-
graphs of samples dried using ΔT = 100 °C are presented (Fig. 6 and
Fig. 7). Fig. 6 shows the scanning electron micrographs, which illustrate
the shape and structure of the powders. All powders presented spherical
and rough particles as previously reported for high fat containing
powders by (Schuck, 2009; Malafronte et al., 2015; Felix da Silva et al.,
2017). The surface of dairy powder particles depend on the composi-
tion; high protein content powders present smoother surfaces, thus an
increase in roughness is usually seen when the fat content increases.
The main difference observed between the SEM images of the
powders was the presence of smaller particles in the BMP formulations.
The presence of free fat and lactose in these particles may have con-
tributed to spontaneous primary agglomeration during spray drying,
observed as bigger particles in the particle size distribution measured
by laser diffraction (Fig. 5). This agglomeration often creates the ag-
glomerates of the type denoted ‘bunch of grape’ (Drapala et al., 2017).
Confocal laser scanning microscopy (Fig. 7) was used to visualize
the fat and protein distribution within a powder particle. A good
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Journal of Food Engineering 237 (2018) 215–225
emulsification in the feed implies a homogeneous distribution of fat
within the powder particle. In this study, the interaction between fat
and protein differed depending on the ingredients as well as the cheese
age used for production. A better fat incorporation was observed for
feed B2S2 and a slight improvement was found for BMP powders
compared to NO. Kelimu et al. (2017) have also shown that the addition
of 2% SC plus 2% BMP in cheese feeds produced with Cheddar and soft
white cheeses significantly improved the fat emulsification.
Likewise, the proteins present in the 30 weeks old cheese enables a
better emulsification, acting as a natural emulsifier. The extent of
proteolysis during aging of cheese influences its functionality (Guinee
and Kilcawley, 2004), such as texture and meltability (Wang et al.,
2011). In this case, cheeses ripened for 30 weeks (pH 4.6 soluble ni-
trogen of 8.75 ± 0.07%) were able to promote a better fat emulsifi-
cation in the cheese feed emulsion compared to 16 or 45 weeks cheeses
for all formulations. Poor emulsification (as seen in NO samples) results
in fat coalescence, thus the presence of lipid bridges between powder
particles. This may lead to negative effects on the powder properties,
such as impaired rehydration properties (Fitzpatrick et al., 2016), faster
lipid oxidation (Foerster et al., 2017) and greater cohesiveness (Szulc
et al., 2016).
3.4. Principal component analysis
A principal component analysis provided an overview of the cor-
relations between the physical properties and how they were affected
D. Felix da Silva et al.
Fig. 7. Microstructure of cheese powders dried using ΔT = 100 °C visualized by confocal laser scanning microscopy (CLSM) where dark green color represents
protein and yellow color represents fat. A: NO_16; B: B2S2_16; C: BMP_16; D: NO_30; E: B2S2_30; F: BMP_30; G: NO_45; H: B2S2_45; I: BMP_45. For abbreviation see
Table 1.
by ingredient addition, cheese age and drying temperature (ΔT). The
first two principal components (PC1 and PC2) explained 61% of the
total variability. Four main clusters were found (Fig. 8A). Samples were
clearly separated according to their formulation, showing that the
physical properties of cheese powders were affected by the addition of
ingredients and the cheese age. The main characteristics/properties of
the powders obtained from the different formulations were related to
flow function coefficient, salt content, and protein in group 2 (most of
B2S2 samples), while group 3 (BMP samples) was characterized by high
browning and lactose content of the samples. Samples NO were divided
into two groups (1 and 4), with the all 45 weeks cheese being clustered
in group 4 due to the high pH 4.6 soluble nitrogen, high fat content and
free fat. Those correlations in combination with the obtained results
confirm the improvement in fat emulsification (reduced free fat) and
consequently the better flowability of B2S2 powders. In the same way,
BMP powders are clearly characterized by a high browning index as
shown in previous results. The differences observed when different ΔT
were used were not significant.
4. Conclusions
This study demonstrated that the addition of two dairy ingredients,
as well as the use of cheeses with different ages, can significantly in-
fluence the composition and rheological properties of the cheese feed
and consequently influence cheese powder properties, such as color,
particle size distribution, flowability, and microstructure. These dif-
ferences can be explained by the changes in composition and structure
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Journal of Food Engineering 237 (2018) 215–225
of the cheese feed (e.g. emulsification of the fat) due to the addition of
dairy ingredients or cheese proteolysis during maturation.
Therefore, the rheological properties of the feed can be controlled
by selection of cheese age or addition of SC and BMP. The changes in
the composition of the feed have an effect on the final properties of the
cheese powder and have therefore to be carefully selected. Cheese
powder free fat, particle distribution and flowability can be sig-
nificantly improved by the addition of ingredients that can improve the
emulsification of the feed such as 2% SC plus 2% BMP and/or using 30
weeks old cheeses. Addition of BMP has an effect on the powder color
and cohesiveness observed by a reduced flowability and increased
particle size due to spontaneous primary agglomeration. The limited
improvement of flowability observed in this work may not be relevant
from an industrial point of view, since cheese powders, in general, are
very cohesive powders.
Acknowledgments
We thank the Brazilian government's Science without Borders
Program (National Council for Scientific Technological Development-
CNPq), the University of Copenhagen for financial support and Lactosan
A/S. Cosima Hirschberg acknowledges the funding from Innovation
Fund Denmark (Project: High-Quality Dry Products with Superior
Functionality and Stability– Q-Dry, File No: 5150-00024B). The valu-
able cooperation of Inger Hansen, Heidi Oest, Ann Rasmussen and
Danai Tziouri from Lactosan is gratefully acknowledged.
D. Felix da Silva et al.
Fig. 8. Principal component analysis on the composition and physical properties of cheese powders. Scores (A) and loadings (B) plots of PC1 versus PC2.
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