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Agglomeration of Milk Powder and Its Influence on Reconstitution Properties

Department of Food Technology, Massey University Palmerston North, New Zealand

ABSTRACT

Powder granulation involving rewetting, granulation, drying, and screening has been used to simulate commercial instantizing of nonfat dried milk (NFDM). Effects of rewetting moisture on dispersibility, sinkability, solubility, bulk density, and porosity of the redried granulated product have been studied, with effects of particle size on reconstitution. Rewetting moisture is most critical in actual granule formation, a sharp break point occurring at 11–12% moisture, and optimum conditions for reconstitution coinciding with this point. Granulation increased dispersibility of powder from 41 to 62% at optimum rewetting conditions, whereas beyond the break point there occurred a sharp decrease in dispersibility and solubility. Optimum particle or granule size for the reconstitution has been determined by sieve fractionation of the granulated product. Particle size of 200 µ represented optimum dispersibility associated with infinite sinkability. Two major variables influencing reconstitution of instantized NFDM are rewetting moisture and particle size of the redried product.

¹ Present address: Department of Agriculture, Melbourne, Australia. This work was done at Massey University during tenure of an Australian Dairy Produce Board Studentship.

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				C. Gaiani, P. Schuck, J. Scher, S. Desobry, and S. Banon Dairy Powder Rehydration: Influence of Protein State, Incorporation Mode, and Agglomeration J Dairy Sci, February 1, 2007; 90(2): 570 - 581. [Abstract] [Full Text] [PDF]