Free Fat in Foam-Dried Whole Milk

Abstract

The free fat in dried milks obtained by foam-drying whole milk concentrates of 50% total solids was determined by CCl4 extraction. Inducing lactose crystallization by seeding, and aging of the concentrates resulted in marked increases in free fat. The free fat decreased slightly with increasing homogenization pressure. Decreasing the particle size of the dried product caused small increases in the free fat content. The dispersibility of the dry milks decreased slightly with increases in free fat. The fat rise under centrifugal force in reconstituted milk was not affected by variation in free fat up to 50% of the total fat, but increased at higher free fat levels.