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Production of Whippable Nonfat Dried Milk by Homogenation

Dairy Products Laboratory, Eastern Utilization Research and Development Division, USDA, Washington, D.C. 20250

ABSTRACT

Homogenizing non fat milk before drying produces a powder which on reconstitution with water can be whipped to form as table foam useable as a dessert topping in low-fat diets. The per cent overrun produced by whipping and the stability of the resultant foam were dependent upon homogenization pressure, the total milk solids in the reconstituted material, and the stage in the process at which the milk was homogenized. Maximum foam stability and over-run were obtained by whipping for three minutes a product containing 30% total solids, prepared from powder made by drying pasteurized non-fat milk (77 C 15 sec) that had been homogenized at 281 kg/cm² before condensing. These foams had no cooked flavor, could be sweetened, and maintained their structure for more than one hour at room temperature without addition of acid or rennet.