Some quality characteristics of spray dried skim milk powders produced by two different atomizers.

摘要

After fat separation of milk, the raw material was condensed to 42.3% TS using a vacuum evaporator. The skim milk was then dried using 2 atomizers (rotary and nozzle) and stored for up to 6 months. Organoleptic, physical and chemical analyses were carried out immediately and in the 3rd and 6th month of storage and they were examined for possible changes. Dried milk produced by the rotary atomizer had better solubility and dispersibility properties, while that produced by the nozzle atomizer had higher bulk density. The photographs of the dried milk samples taken from scanning electron microscopy showed that both samples formed globular particles, but the particles of the nozzle dried milk were smaller. After 6 months of storage, the morphologicalstructures of the powders were deformed and the particles lumped.