In this article we will discuss about:- 1. Introduction to Dried Milk 2. Objects of Production of Dried Milk 3. History and Development 4. Definition 5. Standards 6. Composition, Food and Nutritive Value 7. Role of Milk Constituents. Introduction to Dried Milk: Today, the production of dried milks and milk products has become an increasingly important segment of the dairy [...]
The properties of dry milks may be divided into two categories, viz., physico-chemical and sensory. The relevant physico-chemical properties include: particle size, surface and shape, structure, density, flowability, dustiness and reconstitutability. The sensory characterÂistics of chief importance are flavour, colour and appearance, and tactual sensations in dry or reconstituted forms. 1. Structure: Dry milks have a dual structure, viz., primary [...]
In this article we will discuss about:- 1. Instantization of Dried Milk 2. Packaging of Dried Milk 3. Storage 4. Yield 5. Keeping Quality 6. Judging and Grading 7. Uses. Instantization of Dried Milk: Instantization refers to the process by which dried milk and milk products are made instant-soluble. Purpose: The chief purpose of instantizing is to improve the rate [...]