The insolubility index of moist skim milk powder: Influence of the temperature of the secondary drying air.

Abstract

Copper tubes were used into which the milk powder was packed and heated. It was found that the change in the insolubility index depended strongly on the holding tenperature, the water content of the skim milk powder and the heat-treatment of the skim milk. Other changes, such as browning and formation of lumps, were also observed. The results of the experiments were analysed considered first-order reaction kinetics for the change in the insolubility index of the milk powder