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Effects on Product Quality of Cross-Circulation Air Drying of Whole Milk Foam

Eastern Regional Research Laboratory,¹ Philadelphia, Pennsylvania

ABSTRACT

Cross-circulation drying of whole milk foam was studied at the Engineering and Development Laboratory of the Eastern Utilization Research and Development Division, Agricultural Research Service, United States Department of Agriculture, as part of a broad program directed toward the development of a commercially feasible process for preparing beverage-quality dry whole milk of rapid dispersibility and adequate shelf life. A beverage quality product is one possessing flavor similar to flash-pasteurized fluid milk and is free of the characteristic cooked flavor of present dry milks. Techniques for drying whole milk foam under vacuum and some properties of this product have been reported (1, 4, 5, 9). The spray drying of whole milk foam is also under study in this program (6). In addition, crosscirculation drying of whole milk foam was begun at the Eastern Division in 1959 after Morgan et al. (8) of the Western Division had devised a new method which they called foam-mat drying.

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