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Some Properties of Instantized Dry Milks

Department of Food Science, Michigan State University, East Lansing

ABSTRACT

Since 1954, the production of instant nonfat dry milk has increased rapidly. Practically all nonfat dry milk for home use is now instantized. This amounted to 255.3 million lb or 28.5% of the total nongovernmental use in 1963 (2).

In most commercial manufacturing methods, agglomeration of the powder particles is accomplished by surface wetting, clumping, then redrying. In spite of the large production, very little research has been published on the processing factors which influence the characteristics of final instantized products. Presumably, commercial experience has provided some information, but dissemination of it has been meager.

The objective of this study was to investigate the influence of various common factors on the instantizing and dispersing characteristics of dry milks.

EXPERIMENTAL PROCEDURE

Trials were conducted in the M.S.U. Dairy Plant, using equipment known to result in products with characteristics similar to those processed commercially. The equipment included tubular heaters, hot well, evaporator, horizontal dryer, and instantizer.