Bos taurus, milk, pasteurized, homogenized, skimmed, fermented, spray-dried

Endpoint summary

Description of key information

The Bos Taurus, milk, fermented, spray-dried (EC 917-734-0) is a solid substance with a particulate/powder structure. The color is cream-colored and the smell is sourish. According to a publication (Koç B et al., 2014) on physical properties of yoghurt powder, the bulk density of Bos Taurus, milk, fermented, spray-dried (EC 917-734-0) was 538 +/- 10.95 kg/m3. The substance has a median particle size D50=127.5 µm (mass based) and a water solubility between 1 and 10 g/L at room temperature.

The partition coefficient was assessed based on available data on experimental/calculated logPow for its constituents, which are in the range of -0.7 to -7.1 and thus below 0.

The substance does not have to be classified for self-heating properties based on a range of tests conducted on the test item.

Additional information

Protein denaturation through heat involves changes in protein structure (generally an unfolding) with the loss of structure, solubility and function of the protein. Depending on the temperature, denaturation is usually reversible. Heat denaturation of proteins at temperatures >80°C on the other hand is usually irreversible induced through aggregation of the proteins after heat denaturation (Matsuura et. al., 2015).

A study investigated the denaturation of whey protein and caseins in raw milk after heat treatment dependent on treatment duration as well as temperature. As expected, the denaturation ratio of the proteins increased with longer duration and higher temperatures. After treatment for 30 min at 85°C for instance, approximately 100 % of the whey proteins and caseins were denatured (Fang et. al., 2017). Based on these findings and the fact that the protein composition of milk and yoghurt is very similar (for details see cross-reference link), treatment of yoghurt powder with high temperature over a period of time will lead to denaturation of the contained proteins. This denatured form differs from the non-denatured one in terms of physical and chemical properties.

The milk proteins contained in Bos taurus, milk, fermented, spray-dried EC 917 -734 -0 (for details check the composition) will therefore undergo thermal denaturation upon heating. Hence, some testings are technically not possible (the melting point / freezing point, boiling point, vapour pressure are not measurable).