Physical and Microscopic Characterization of Dry Whole Milk with Altered Lactose Content. 1. Effect of Lactose Concentration

¹ Department of Food Science, The Pennsylvania State University, University Park 16802

The microstructures of spray-dried whole milk powders with 0, 27, 38, 48, 58, and 67% lactose were evaluated. Delactosed milk concentrates were prepared by ultrafiltration and diafiltration, and the lactose concentration in the powders was adjusted by addition of lactose to the spray-dried feed. Milk powder particles with 0% lactose had a more porous matrix with deep dents and wrinkles; lower true and apparent particle densities; and larger median diameter, vacuole volume, surface area, and free fat content. Higher lactose concentrations produced nearly spherical particles with a less porous matrix; higher true and apparent particle densities; and smaller median diameter, vacuole volume, surface area, and free fat content. Whole milk powder with modified lactose content may have potential in the manufacture of milk chocolate.

Key Words: lactose • microstructure • spray-dried whole milk powder

Submitted on August 2, 1993
Accepted on November 29, 1993

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