Dispersibility of Foam-Dried Fat-Containing Milk Products
Open Access
- 1 June 1958
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 41 (6) , 753-760
- https://doi.org/10.3168/jds.s0022-0302(58)90995-0
Abstract
Foam-dried whole milk could be stored for at least 1 year at 73[degree] F without losing its excellent dispersibility. However, some loss was found when the material was stored at 100[degree] F. Fore-warming at 190[degree] F for 2, 5, and 8 1/2 minutes caused no significant change in initial dispersibility, but after storage at 100[degree] F for 1 month the dispersibility varied inversely with the holding time used in fore-warming. The foam-drying process was successfully extended to a lactose-enriched whole milk, an acid-modified whole milk, and a chocolate-flavored whole milk. Products of enhanced dispersibility were prepared by this method when compared to commercially available materials of similar types.This publication has 1 reference indexed in Scilit:
- Dry Whole Milk. I. A New Physical FormJournal of Dairy Science, 1957