Continuous Vacuum Drying of Whole Milk Foam. II. Modified Procedure

Open Access
Publisher Website
Google Scholar
Abstract
A modified procedure whereby heat and mass transfer are improved in the continuous vacuum foam drying of whole milk results in superior products as a result of lower heat damage and shorter drying times. The technique involves controlling the degree of subsidence of a foam film during drying by manipulating process variables, particularly the vacuum in the drying chamber. The modified procedure yields products of excellent flavor and dispersibility. Currently work is being directed toward overcoming the seasonal variability problem and maximizing of the product rate while maintaining product quality.