Changes in physiochemical and surface characteristics of milk and infant formula powders during storage and digestion

This study examined and quantified the effect of composition and storage parameters of powdered dairy ingredients (WMP, SMP, lactose, whey proteins and caseins) and product (IMF) on their physiochemical characteristics to provide a framework to control these to maintain powder quality during storage. This study also investigated the influence of C:WP ratio on the digestibility of IMF powder for a better understanding of the interaction between whey protein and casein for better digestion outcomes.

The findings documented in this Thesis and their interpretation add to the existing reservoir of knowledge on the physicochemical and surface properties and storage stability of powdered dairy ingredients and products. The findings also provide a better understanding of how the proportion of casein and whey protein in IMF powder can lead to different digestion outcomes which is especially important for infant nutrition. The findings documented in this Thesis will be valuable to industry to understand and predict the storage behaviour of powdered dairy ingredients and IMF powder to preserve desirable characteristics for longer storage times.