Structure of Powdered Milk and its Possible Relation to the Keeping Quality of Whole Milk Powders

Abstract

The structure of whole milk powders made by the spray and drum methods is described. It is suggested that the presence of air within the granules of powder made by the spray process has an important bearing on the fact that this type of whole milk powder is especially prone to undergo tallowy, i.e., oxidative, deterioration. © 1922, American Dairy Science Association. All rights reserved.