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Journal of Dairy Science Vol. 57 No. 2 258-260
© 1974 by American Dairy Science Association ®
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Effect of Instantizing on Amino Acid Content of Nonfat Dry Milk

L. P. Posati, V. H. Holsinger, E. D. DeVilbiss and M. J. Pallansch

Dairy Products Laboratory, Agricultural Research Service, U. S. Department of Agriculture, Washington, D. C. 20250

ABSTRACT

Commercial production of instantized skim milk powders by rehydration, agglomeration, and redrying of spray dried powder or by direct conversion of a skim milk concentrate to instant powder in a single step resulted in no marked loss of amino acids. One instant powder in which moisture content exceeded U.S. grade standard lost small amounts of lysine, methionine, and cystine during instantizing.






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Copyright © 1974 by the American Dairy Science Association ®.