Effect of milk composition on selected properties of spray-dried high-fat and skim-milk powders

摘要: Milk powders (10 kg of high-fat and 60 skim-milk powder) were produced under constant processing conditions from spring autumn milks. The influence seasonal variation in protein solid-fat contents at 10 °C these milks on selected properties milk was determined. free-fat content the median particle size significantly (P < 0.05) affected by (linear relationship) (non-linear but not lactose nor protein:lactose ratio. other powder measured, span (the volume distribution relative to diameter), density, bulk vacuole interstitial air affected. There a non-linear relationship between no significant effect composition studied. However, influenced atomiser nozzle used during drying. data this study show that it is possible predict powders, made same conditions, used. This finding should make produce with suitable for use chocolate manufacture.