Rapid visco analysis of dairy ingredients

Most dairy products are thermally processed to remove spoilage and pathogen ic micro-organisms. Pasteurisation not only denatures the proteins of micro -organisms, but also affects the structure and functionality of the milk pr oteins. Other processes, such as evaporation, spray drying and Ultra High T emperature (UHT) processing, will also affect the properties and functional ity of milk proteins. Unfolding of milk proteins can directly and indirectl y affect the rheological properties of the food system, and impact positive ly or negatively on consumer acceptance of a dairy product. The Newport Scientific Rapid Visco Analyser (RVA) was developed to measure the pasting properties of wheat flour and starches, however the instrument can also be used in product development to examine the effects of thermal p rocessing on milk proteins, and the way proteins interact with other ingred ients.