Dried milk suspensions using

Caloium Hydrate—Slacked lime—Colds hydras (Hr,)—CaH,0,—74 —is formed by the action of H,0 on CaO, If the < uantity of H,0 used be one-thirtl that of the oxide, Uxe hydrate remains as a dry, white, odorless powder alkaline iu taste and reaction more soluble in cold than in hot H. O. If the <)uantity of H,0 be greater a creamy or milky liquid remains, cream or milk of Hme a solution holding an excess iu suspension. With a sufficient quantity of H,0 the hydrate is dissolved to a clear solution, which is fime water—Liquor colds (C. 8. Hr.). The solubility of CaH,0, is diminished by the presence of alkalies, and is increased by sugar or man nice Ltq, calc, saccharatus (Hr,). Solutions of OaH,0, absorb CO, with formation of a white deposit of CaCO,. 

The Hydroxide Method of Counting Bacteria in Milk. A brass centrifuge tube of 23 mm. diameter with a fiat removable screw bottom is used. Place 19 cc. of milk and 6 cc. of a water suspension of aluminum hydroxide in the tube and shake thoroughly. Then drop in a thick cover-glass of 22 mm. diameter and see that it settles to a position flat on the bottom of the tube. Centrifuge sufficiently to throw down the flock in a firm layer on the cover-glass. Immerse the hydroxide film in xylol to dissolve out the fat globules. Next immerse the film in alcohol to remove the xylol. Then dry the film... 

The adopted model of droplet drying kinetics has been successfully validated using published experimental data on drying of single suspension (silica) and solution (skim and whole milk) aqueous droplets (see Figures 10.10 through 10.12). 

Processed foods are often colloidal systems such as suspensions, emulsions and foams [1]. Examples of food emulsions, which are the most commonly used products, are milk, cream, butter, ice cream, margarine, mayonnaise and salad dressings. Emulsions are also prepared as an intermediate step in many food processing items, e.g. powdered toppings, coffee whiteners and cake mixes. These systems are dried emulsions that are re-formed into the emulsion state by the consumer. 

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