Spatial Distribution of Milk Constituents in Powders Made by Different Drying Techniques

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Abstract
Layers of milk solids were washed from the surface of 5 different types of powder granules by using a vacuum to draw successive 50-ml aliquots of H2O rapidly through a bed containing a mixture of 5 g of milk powder and 60 g of 20-30 mesh sand. Analysis of the washings for total solids, fat, lactose and protein, as well as determination of the freezing point and conductivity of the solutions, demonstrated that some migration of low molecular weight solutes towards the surfac occurred during both the spray and foam drying processes. Instantizining apparently increased the amount of osmotically active material at the surfaces of 2 of 4 studied samples. Foam-dried whole milk powder granules were the most uniform in composition. There was no relationship between the orientation of milk constituents within the powder granules and their dispersibility. A mathematical analysis of a model washing process is presented, as well as evidence for the conformation of the described technic with the model system.

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