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Continuous Vacuum Drying of Whole Milk Foam. II. Modified Procedure

Eastern Utilization Research and Development Division, USDA, Philadelphia, Pennsylvania

ABSTRACT

A modified procedure is described whereby heat and mass transfer are improved in the continuous vacuum foam drying of whole milk. It results in superior products largely as a consequence of lower heat damage and shorter drying times. The technique involves controlling the degree of subsidence of a foam film during drying by manipulating process variables, particularly the vacuum in the drying chamber.

Two major problems encountered during the development of controlled foam subsidence were rehydration of the dried foam due to high humidity conditions during the latter drying stages—now overcome—and the variable seasonal foaming properties of milk—yet to be solved. The modified procedure yields products of excellent flavor and dispersibility at rates which, if obtained year-round commercially, would permit the profitable sale at less per reconstituted quart than fluid milk in the store. Currently, work is being directed toward overcoming the seasonal variability problem and maximizing of the product rate while maintaining product quality.