Analytical methods for dry milk products are an almost forgotten subject in the literature. The only existing publication was issued by GEA in 1978 [31], but updated versions of analytical methods can now be found on GEA's Analytical Methods for Dry Milk Products page.
Since the time of the first publication, many new methods, especially for testing instant properties, have been developed by various milk powder and baby food manufacturers and are considered the intellectual property by these companies. Hence descriptions of these new methods are generally not accessible and are found only sporadically in articles in dairy magazines.
In this chapter, the methods commonly used in practice are described just briefly without unnecessary details of common analytical procedures, anticipating that such are known to the experienced analyst.
Property | Powder type | Temperature °C | Standing time min. |
---|---|---|---|
Sludge 25 or cold sludge | Instant powder | 25 | 2 |
Sludge 45 or cold sludge | Agglomerated |
45* |
15 |
Sludge 85 or hot sludge | Both instant and agglomerated |
85* |
15 |
*After standing, remove the skin with a teaspoon. |
Temperature °C | 0 | 10 | 20 | 25 | 30 | 40 | 50 |
---|---|---|---|---|---|---|---|
x = β : α | 1,65 | 1,62 | 1,59 | 1,58 | 1,57 | 1,54 | 1,51 |
y = (1 + x)/x | 1,61 | 1,62 | 1,63 | 1,63 | 1,64 | 1,65 | 1,66 |
% l.a. |
0,01 | 0,10 | 0,11 | 0,12 | 0,13 | 0,14 | 0,15 | 0,16 | 0,17 | 0,18 | 0,19 |
---|---|---|---|---|---|---|---|---|---|---|---|
°Th |
1,11 | 11,11 | 12,22 | 13,33 | 14,44 | 15,55 | 16,67 | 17,78 | 18,89 | 20,00 | 21,11 |
°D |
1,00 | 10,00 | 11,00 | 12,00 | 13,00 | 14,00 | 15,00 | 16,00 | 17,00 | 18,00 | 19,00 |
°SH |
0,44 | 4,44 | 4,89 | 5,33 | 5,78 | 6,22 | 6,67 | 7,11 | 7,55 | 8,00 | 8,44 |
% l.a. |
0,20 | 0,21 | 0,22 | 0,23 | 0,24 | 0,25 | 0,30 | 0,50 | 0,70 | 0,90 | 1,00 |
°Th |
22,22 | 23,33 | 24,44 | 25,55 | 26,66 | 27,78 | 33,33 | 55,55 | 77,77 | 99,99 | 111,10 |
°D |
20,00 | 21,00 | 22,00 | 23,00 | 24,00 | 25,00 | 30,00 | 50,00 | 70,00 | 90,00 | 100,00 |
°SH |
8,89 | 9,33 | 9,78 | 10,22 | 10,67 | 11,11 | 13,33 | 22,22 | 31,11 | 40,00 | 44,44 |
Product | Flowability in s |
---|---|
Rewet aggl. skim milk powder | 5 - 15 |
Agglomerated skim milk powder | 10 - 20 |
Ordinary skim milk powder | 50 |
Agglomerated whole milk powder (MSD) | 20 - 30 |
Agglomerated whole milk powder (SDI) | 50 - 100 |
Instant whole milk powder (MSD) | 40 - 60 |
Instant whole milk powder (SDI) | 100 - 200 |
Ordinary whole milk powder | 200 - 300 |
Fat milk powder (50% fat) | 250 - 500 |
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Handbook of Milk Powder Manufacture
The Handbook of Milk Powder Manufacture is a valuable reference book for dairy processing engineers wanting to take a deeper look at the complex world of milk powder processing.