Properties of Compressed Nonfat Dried Milk
Open Access
- 1 November 1965
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 48 (11) , 1533-1535
- https://doi.org/10.3168/jds.s0022-0302(65)88515-0
Abstract
The USDA foam spray nonfat dried milk (NDM) withstood pressures between 500-600 psi, formed a cake that could be handled, repowdered readily, and retained its original dispersibility. The commercial instantized type of NDM was readily compressed into a cake that could be handled at pressures between 200-300 psi. It could be repowdered readily. The sinkability characteristic of this powder was lost, but its dispersibility was only slightly impaired. The commercial or regular spray NDM required from 900-1, 000 psi to form a cake that could be handled; but had greatly decreased powder dispersibility and the cake was difficult to repowder.This publication has 1 reference indexed in Scilit:
- Foam Spray Drying Methods of Making Readily Dispersible Nonfat Dry MilkJournal of Dairy Science, 1963