Whole milk powder applications

While free fat remains a controversial concept in liquid dairy products, it undoubtedly has an important role in whole milk powder (WMP) for certain applications (e.g., chocolate manufacture) high-free fat WMP is favored. Keogh et al, (2003) reported that the particle size in chocolate mixes after refining and the viscosity of the molten chocolate decreases as the free fat content of the WMP increased such changes have significant implications for the mouthfeel and smoothness of chocolate. For more information on the role of fat in milk powder, see Chapter 13... 

Compression characteristics are extremely important for bulk size reduction operations (Murthy and Battacharya, 1998), especially in military and domestic applications. Compressed powders can be used by armed forces for field rations, by astronauts during space travel, and by hikers and others who must carry their own food supplies. Powders can be compressed by mechanical presses with savings in transportation costs, storage space (Van Heyst, 1983), and packaging material. Webb and Hufnagel (1943) reported a 42% savings in space with compressed dry whole milk (Van Heyst, 1983). 

The use of low-resolution TD-NMR for oil, fat, and moisture is often easier and more accurate than the use of near IR (NIR) (Chapter 4) because it is less dependent on the product matrix, so it is possible to calibrate an oil determination against 100% oil. In addition, NMR acquires the signal from the whole sample, not the surface. In some cases, if water is <10%, oil and moisture may be able to be determined simultaneously. Other applications of TD-NMR can be found on the websites of Oxford Instruments and Bruker and include oils in snack foods, chocolate and cocoa, milk powder, and so on. 

---