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Studies on Milk Powders. II. A Method for the Estimation of the Wettability of Milk Powders¹

Department of Agricultural Chemistry, Macdonald College, McGill University, P.Q., Canada

ABSTRACT

The wettability of milk powder is an important consideration in the development of a readily dispersible whole milk powder. In the course of an investigation of the factors that may affect the wettability of whole milk powder, it was necessary to select or devise an objective test of wettability which would be reliable and convenient and at the same time capable of detecting small differences in wettability.

Several methods for the estimation of wettability, including the ones employed by Ashworth and Gunthardt (1), Kleinert (3), and Julien and Baker (2), were tried. Finally, a modification of the one proposed by Kleinert was found to be more suitable for our purposes, and this modified method is described in the present paper. The wettabilities, dispersibilities, and solubility indices of a number of commercial milk powders are reported, as well as results which demonstrate the effects of particle size on wettability and dispersibility.

¹ The research for this paper was supported (in part) by the Defence Research Board of Canada, under Grant No. 7820-05, Project D-50-78-20-05.