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Journal of Dairy Science Vol. 40 No. 9 1036-1045
© 1957 by American Dairy Science Association ®
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Dry Whole Milk. I. A New Physical Form

H. I. Sinnamon, N. C. Aceto, R. K. Eskew and E. F. Schoppet

Eastern Regional Research Laboratory,1 Philadelphia, Pennsylvania

ABSTRACT

A dried whole milk of excellent fresh flavor and rapid dispersibility in cold water has been prepared in a vacuum shelf drier, using special foam-drying techniques. The important variables studied in the batchwise drier can probably be translated to a continuous method.

A modified test for determining the rates at which dried whole milks disperse has been shown to have good precision. Using this test, foam-dried whole milks will completely disperse in water of 38° F. within 100 seconds with manual stirring, and in water of 75° F. within 50 seconds.

FOOTNOTES

1 A laboratory of the Eastern Utilization Research and Development Division, Agricultural Research Service, United States Department of Agriculture.






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Copyright © 1957 by the American Dairy Science Association ®.