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Free Fat in Foam-Dried Whole Milk

Eastern Utilization Research and Development Division, USDA, Washington, D. C.

ABSTRACT

Concentrates of 50% T. S. were foamed and dried in a vacuum shelf drier, and comminuted through a 20-mesh screen, Methods were developed for determination of free fat (by extraction with carbon tetrachloride) and of that fat readily separated by centrifugation of the reconstituted product.

Large increases in free fat (from 10 to over 90% of the total fat) resulted from aging and lactose crystallization of the concentrate. This effect was reversed by heating immediately before drying. Free fat decreased slightly with increasing homogenization pressure. Free fat contents less than 10% of the total fat were obtained by proper control of these factors.

Dispersibility of the dry milk decreased slightly with increase in free fat. The fat rise under centrifugal force in reconstituted milk was not affected by variation in free fat to about 50%. At high free fat levels, part of the fat was readily separated by centrifugation. Free fat increased with decrease in particle size. A fraction obtained by comminution through a 40-mesh screen, followed by removal of the finest particles by sieving on a 60-mesh screen, was similar in free fat, more dispersible, and much higher in bulk density when compared to the product obtained by comminution through a 20-mesh screen.