La communication orale de Mr Ahmed ZOUARI a été une des deux présentations gagnantes classées deuxièmes lors des journées scientifiques de l'agroalimentaire JSAA 2018 organisées par l'Association Méditerranéenne des Industries Agroalimentaires "AMIAA".

Abstract

Multiscale investigation of the surface structure and composition of skim dromedary milk powder: A way to understand its storage ability.

Ahmed ZOUARI "a,b", Pierre SCHUK "b", Frédéric GAUCHERON "c", Claire GAUZELIN-GAIANI "d", Guillaume DELAPLACE "e", Islem MTIBAA "b", Hamadi ATTIA "a", Mohamed Ali AYADI "a".

"a" Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University ,Tunisia,

"b" Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France,

"c" Centre national interprofessionnel de l'économie laitière, France

"d" Université de Lorraine, Laboratoire d’Ingénierie des Biomolécules (LIBio), Nancy, France,

"e" UMET, Processus aux Interfaces et Hygiène des Matériaux, Villeneuve d’acsq, France,

Dairy powders stability during storage isone of the most important critical points in dairy industries. The dairy powders’ degradation during storage is often related to the evolution of their physical properties and their surface composition. In this work, we tackled the influence of the surface composition and the morphology of dromedary milk powders in order to evaluate their storage ability. Our Results highlighted that, dromedary milk powder seemed to be more sensitive to humidity adsorption than to temperature changes. This behavior can be attributed to the proteins interactions at the air/water interface during drying. Likewise, those interactionsmay enhance the lactose exposure and mobility at the surface of dried particles. Thus, the storage ability of dromedary milk powder could be reduced.