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Reconstitutability of Dried Whole Milk. I. The Effect on Sinkability of the Manner of Handling Freshly Dried Milk^1,2,

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

A test has been devised which adequately measures the variations in the sinkability of dried whole milk, a characteristic, related to reconstitutability. The sinkability of the dried milk was greatly affected by the manner in which the dried milk was handled after drying. Maximum sinkabilities were maintained when the dried milk was well chilled before the dried milk particles were allowed to rub against each other or any object. A temperature-conditioning treatment was developed which allowed the recovery of the initial sinkability possessed immediately after drying. This phenomenon was attributed to the physical arrangement of the glycerides of the surface fat on the dried milk particles.

¹ The data in this paper are in part from a thesis presented by the senior author in partial fulfillment of the requirements of the Ph.D. degree, University of Wisconsin.

² Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.

³ Present address, Department of Dairy Science, Ontario Agricultural College, Guelph, Ontario.