Differences in physicochemical properties and proteomics analysis of spray- and freeze-dried milk powders from bovine, goat, and horse sources.

This research compares the physical and chemical properties, as well as the protein content, of milk powders created from bovine, goat, and horse milk using spray-drying and freeze-drying processes. It concludes that freeze-dried milk powders have superior reconstitution properties and more immune-related proteins than spray-dried versions.

Detailed Explanation

• Milk powders are recognized for their high nutritional value. However, the specific properties vary significantly depending on the source of the milk (goat, horse, or cow) and the drying process used (spray-drying or freeze-drying). This study aimed to establish a comprehensive understanding of these differences.
• Physical and chemical properties, the structure and size of the particles in the powders, and the powder’s ability to recombine with water were studied. The spray-dried powders had smaller particle sizes and less air content, but inferior reconstitution properties compared to freeze-dried powder. Additionally, horse milk powder, despite its less satisfactory flow, offered the most effective reconstitution properties, making it easier to recombine with water.
• The research also examined the protein content of the powders. Freeze-dried powders were found to contain significantly higher levels of immune-related proteins, including complement C3, C7, and complement factor B, and antimicrobial enzymes such as lysozyme and lactoperoxidase compared to the spray-dried powders. This could have significant implications for health, as these proteins have potential immune-boosting properties.
• Specific milk powders, likely those made with horse and goat milk, contained more immune-related proteins than the bovine milk powders, notably serum amyloid A, myeloid antimicrobial peptide-28, polymeric immunoglobulin receptor, and mucin-1.
• The study’s results highlight the impact of both the source of milk and the drying process on the final properties and potential health benefits of milk powder. This greater understanding could be used to optimize milk powder processing technologies.