Studies on Milk Powders. III. The Preparation and Properties of Milk Powders containing Low-Melting Butter Oil

Abstract

Butter oil was frac-tionated to obtain products melting at 19-21[degree]C, 22-24[degree]C, and 28-30[degree]C. Agglomerated milk powders were prepared each containing one of these fat fractions, and one powder was prepared containing the unfractionated butter oil. The wettabilities and dispersibilities of the 4 products were compared with those of commercial whole milk powder and commercial skim milk powder. The results showed that the melting point of the fat in a milk powder greatly affects its wettability and dispersibility. In particular the milk powder which contained the butter fat fraction melting at 19-21[degree]C had approximately the same wettability and dispersibility as commercial instant skim milk powder. The results suggest that control of the physical properties of the fat component of a dried milk powder provides a means of preparing a milk powder with the fat content of whole milk powder and the wettability and dispersibility of a superior grade of instant skim milk powder.