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Some Physical Properties of Milk Powders
J. J. Tuohy
Irish Journal of Food Science and Technology
Vol. 13, No. 2 (1989), pp. 141-152
Published by: TEAGASC-Agriculture and Food Development Authority
Stable URL: http://www.jstor.org/stable/25619580
Page Count: 12
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Data for some physical properties of regular and instantised skim milk powder (SMP), whole milk powder (WMP) and fat-filled milk powder (FFMP) are presented; bulk density (packed, aerated, average and working), compressibility, angle of repose, dispersibility in air, particle size distribution (sieve analysis, coefficient of uniformity and distribution index) and reconstitution properties (wettability, dispersibility and solubility index). Aerated bulk density ranged from 0.30-0.62 g/cm³ compared with the range 0.44-0.85 g/cm³ for packed bulk density and compressibility ranged from 32-40%. Mean particle size (median value of cumulative distribution) ranged from 85 μm for regular SMPs to 230-250 μm for FFMPs. SMPs were more dispersible in air (18-20%) than the fat-containing powders (7-11%). The angle of repose ranged from 33°-38° for SMPs to 40°-58° for the fat-containing powders and in a pilot-scale conveying trial the skim powders were observed to be more flowable. In general, conveying under the experimental conditions did not result in particle size reduction and the reconstitution properties of the instant powders were not adversely affected.
Irish Journal of Food Science and Technology © 1989 TEAGASC-Agriculture and Food Development Authority