Particle size distribution applied to milk powder rehydration

Abstract

Besides increasing shelf life of fluid milk, milk powder has physical and functional properties that allow it to be used as ingredient. The rehydration process is complex and happens in four steps: wettability, sinkability, dispersibility and solubility. Works have been conducted aiming at the development of an easier, more convenient and reproducible method to evaluate the dissolution properties of dairy powders. Therefore, the aim of this work was to evaluate dispersibility and solubility through particle size distribution in order to establish a new rehydration index for whole milk powder. The particle size distribution and morphological characteristics of seven samples of milk powder (from A to G) were analyzed. Samples F and C differed from the others which formed a similar group. Principal component analysis divided the samples into three different groups, allowing the indication of an efficient rehydration index to determine the powders dispersability.