A Wettability Method for Powdered Milk

Abstract

A method for measuring the first step in the dispersion of milk powder, that of wetting the powder with water, has been discussed. The standard procedure described is simple to use and has a reproducibility within approximately 5%. The method shows great sensitivity as a test for determining the manufacturing and storage conditions of whole milk powders. It has been used over a period of more than 4 years, during which time several thousands of determinations have been made. © 1954, American Dairy Science Association. All rights reserved.