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The Keeping Quality, Solubility, and Density of Powdered Whole Milk in Relation to Some Variations in the Manufacturing Process. II. Solubility and Density¹

Division of Dairy Husbandry, State College of Washington, Pullman

ABSTRACT

1. Precondensing milk to a level of 40 per cent total solids resulted in a spray-dried powder of higher solubility than when the milk was precondensed to a level of 20 per cent total solids.
   
2. The powders made from the milk of all preheat treatment levels and concentrated to the 40 per cent level reconstituted quickly and without a visible film of specks on the glassware. For all practical purposes, they were 100 percent soluble at the end of 6 months of storage at 45° F.
   
3. The solubility of the powders made from milk preheated at the lower temperatures and precondensed to 40 per cent total solids did not decrease appreciably when stored for 6 months at 10° F. A preheat treatment at 180° F. for 10 minutes appears to induce heat denaturation of the protein, which is continued when the powder is stored at 100° F., resulting in continued loss of solubility during storage.
   
4. A method for quickly and accurately determining the density of whole milk powder is presented.
   
5. The density of milk powder increases with increasing preconcentration of the milk. The powders made from milk concentrated to 40 per cent total solids were easier to reconstitute, did not take up as much space, and did not as readily develop a high electrostatic charge as did the powders made from the 20 percent total solids concentrate.
   

¹ Published as the second part of Scientific Paper no. 751, College of Agriculture and Agricultural Experiment Stations, Institute of Agricultural Sciences, State College of Washington.

² Submitted in partial fulfillment of the requirements for the Ph.D., The State College of Washington.

³ The authors wish to express their appreciation to Mr. J. Frank Cone for the measurement of the fat globule sizes in the homogenized milk.