HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Holsinger, V. H. Articles by Pallansch, M. J. Search for Related Content PubMed Articles by Holsinger, V. H. Articles by Pallansch, M. J.

Spatial Distribution of Milk Constituents in Powders Made by Different Drying Techniques

Dairy Products Laboratory, Eastern Utilization Research and Development Division, Agricultural Research Service, USDA, Washington, D. C.

ABSTRACT

Layers of milk solids were washed from the surfaces of five different types of powder granules by using a vacuum to draw successive 50-ml aliquots of water rapidly through a bed containing a mixture of 5 g of milk powder and 60 g of 20–30 mesh sand.

Analysis of the washing's for total solids, fat, lactose, and protein, as well as determination of the freezing point and conductivity of the solutions, demonstrated that some migration of low molecular weight solutes towards the surface occurred during both the spray and foam drying processes. Instantizing apparently increased the amount of osmotically active material at the surfaces of two of the four samples studied. Foam-dried whole milk powder granules were found to be the most uniform in composition. No relationship could be established between the observed orientation of milk constituents within the powder granules and their dispersibility.

A mathematical analysis of a model washing process is presented, as well as evidence for the conformation of the described technique with the model system.