PRODUCTION OF SHEEP'S MILK POWDER BY SPRAY DRYING TECHNIQUE: PHYSICAL, MICROBIOLOGICAL AND SENSORY

Resumo

In this study, milk sheep was dried by spray dryer to produce milk of sheep powder  for the purpose of extend the shelf-life and facilitate storage. The objective of this research was to determine the spray drying parameters, resulting in the conditions of injection nozzle of 3 mm in diameter, air flow of 30 m3 / h, pump flow 1.23 L / h, inlet temperature 160 ° C, pump air flow 2.66L / h and outlet temperature 80 ° C and 2% proportion of soy lecithin. Moisture content, fat content, protein, pH, water solubility, coagulase positive Staphylococcus , Bacillus cereus , coliforms at 45ºC and salmonella sp were analyzed for the powder samples. In order to assess sensory acceptability, sensory analysis of the product was carried out compared to similar products available on the market. The product presented favorable results and in accordance with the legislation in terms of physical, chemical and sensory requirements. Sensory analysis showed that the product under study has less acceptability when compared to cow's milk, however when compared with goat's milk there was no significant difference. The results indicate that the product can be produced on an industrial scale with some adjustments and in addition, the results found can serve as a basis for the elaboration of a specific legislation for milk and sheep products in Brazil.