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Preparation of a Foam Spray Dried Whole Milk Type Product with Good Sinkability, Dispersibility, and Solubility

Dairy Products Laboratory, Eastern Regional Research Center¹, Philadelphia, PA 19118^,2

ABSTRACT

Foam spray dried powder of whole milk type with good sinkability was prepared by combining three influential factors in the preparation procedure: (1) use of liquid milk fat, (2) high pressure homogenization, and (3) low foaming with carbon dioxide. A 26% liquid milk fat powder has somewhat adverse dispersibility and solubility, but lowering the fat content to 11% liquid milk fat provides a powder with instant type properties, 98% sinkability, 95% dispersibility, and .5 ml solubility index.

¹ Agricultural Research Service, U.S. Department of Agriculture.

² Research while Dairy Products Laboratory was in Washington, D.C.