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Journal of Dairy Science Vol. 41 No. 6 753-760
© 1958 by American Dairy Science Association ®
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Dispersibility of Foam-Dried Fat-Containing Milk Products

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

Eastern Regional Research Laboratory,1 Philadelphia 18, Pennsylvania

ABSTRACT

It was found that foam-dried whole milk could be stored for at least 1 yr. at 73° F. without losing its excellent dispersibility. However, some loss was found when the material was stored at 100° F. Forewarming at 190° F. for 2, 5, and 81/2 min. caused no significant change in initial dispersibility, but after storage at 100° F. for 1 mo. the dispersibiltiy was found to vary inversely with the holding time used in forewarming. 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 dispersibilty were prepared by this method when compared to commercially available materials of similar types.

FOOTNOTES

1 A laboratory of the Eastern Utilization Research and Development Division, USDA.






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