Investigative Study of the Development of a Dry Whole Milk Substitute for Ration Use.

摘要

A dry whole milk substitute for ration use was developed. This investigative study involved the selection and evaluation of formulation variations, processing parameters, and instantizing conditions as they affect the physical and flavor characteristics of the product. The historic problems of a chalky mouth sensation and very limited shelf life were overcome. Chemical, physical and organoleptic methods were used to evaluate product quality. A specific formulation and process are proposed.