Question

Phase of Components after Mixing powder milk

Answer 1

Answer:

Milk powders are used by consumers as a substitute for fresh milk and as ingredients for the manufacture of a range of processed food products. In order to be acceptable to consumers and users of ingredients, it is essential that milk powders are of a good quality. Milk powders are manufactured to meet certain specifications and standards for composition. These have been developed for milk powders by authorities such as the American Dairy Products Institute, the International Dairy Federation, the Food and Agricultural Organization of the United Nations and national food authorities in individual countries. In addition, a range of other technical specifications have been developed for the characterization of milk powders to ensure that they have the required functional performance in specific target applications. Milk powders may be similar in composition but have different functional properties.

There are many types of milk powders in the market place. This article focuses on the characteristics of skim and full-cream milk powders, which are the major types of milk powders produced. The microbiological quality, physical and chemical attributes of these milk powders, and their functional properties are discussed. Aspects of deteriorative changes that may occur in milk powders during transport and distribution that have an impact on the sensory properties of powders and their performance as food ingredients are included. The production, composition, and applications of various types of milk powders have been discussed elsewhere. (See Powdered Milk | Milk Powders in the Marketplace.)