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Production of agglomerated fat‐filled milk powder
Author(s) -
HANSEN POUL SLOTH
Publication year - 1980
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1980.tb01459.x
Subject(s) - milk fat , spray drying , materials science , food science , flow properties , homogenization (climate) , chemistry , chromatography , biology , biodiversity , ecology , physics , mechanics , linseed oil
The production of fat‐filled milk powder as an agglomerated product and the determining factors for wettability and flow properties are discussed. The melting point of the used fat with its effect on the content of free fat in the milk powder is examined with the importance of homogenization of the concentrate emphasized. Results are considered of a modified method of agglomerating fat‐filled milk powder and figures given showing the influence of inlet and outlet temperatures on milk powder, also a flow diagram of spray drying plant for production of agglomerated fat‐filled milk powder. (Editor's summary)