This work aims to show the process development based on the spray dryer for the obtaining of powdered buffalo milk. For that, physiochemical analyses were made in the milk in natura and later in the powdered product, which was also submitted to microbiological analysis to be sure that it could be consumed by humans; and to sensorial analysis for obtaining information about the product's acceptance. Sorption isotherms for the powdered product were obtained at 25ºC with the purpose of perceiving the hygroscopic behavior. The buffalo's powdered milk presented the following characteristics: 3,4 % moisture content, 23,2% proteins, 46,1% fat, 4,2% ash, 0,5% soybean lecithin and 22,6% of total carbohydrates. The product was characterized as whole powdered buffalo milk, because it didn't suffer any standardization. Nutrient losses, during the process, were less then 5%, and just for proteins the variation was more than 15%. It can be justified by the desnaturation of the casein due to high temperatures (>80ºC). The powdered product presented type III sorption isotherms and the same behavior was observed for the whole powdered milk. Through sorption isotherms, the moisture content value, referent to the monolayer, was on an average of 4,4g H2 O/100g dry solids, which confirms the process efficiency. The hysteresis behavior presented by the powdered product was similar of the whole powdered milk. The product acceptance was of 74%, close to the commercial powdered milk acceptance.
spray dryer; powder milk; buffalo; characterization
