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Physical Properties of Milk

Powder
 • Particle Shape
• Particle Size
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• Bulk density
• Flowability
Physical • Wettability
properties of • Sinkability
milk powder • Dispersability
• Solubility
 Particle shape
● Spray dried milk are found to be round with different surface
structures
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● Some particle may be smooth, but most of them are severely

wrinkled with deep surface folds and having "apple-like structure"
caused by an implosion during the last stage of drying process or
during the cooling of particles.
● The deep surface folds are formed due to the presence of casein
● The air may be present as a single cell or as a number of small
bubbles, and usually occupies 15% to 25% of the volume of the
particle.
 Cont…
● There are always some solid particles, the proportion varying 10 to
70 % of the total (between different atomizers).
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● The body of the particle of whole milk powder is usually porous ,

whereas in case of skim milk powder the body in most particles is
compact.
● Particles prepared from unhomogenized concentrated whole milk
are more porous than particles made from homogenized
concentrated milk.
● Small particles are more porous than large particles.
 Cont..
● High porosity is usually associated with the occurrence of cracks
and capillaries in the particles.
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● Structure of agglomerated skim milk powder ranges from smooth

comprising of fused primary globular particles with very small
rosettes like lactose crystals on the surface to having rough
surfaces covered with relatively large lactose crystals.
● Interior of these particles is found to be hollow and the crust is
compact.
● The surface of the instant milk particles is very fragile and needs
careful handling to avoid shattering and dust formation.
 Particle size
● Spray‐dried powder particles are usually spherical with diameters
ranging from 10 to 250 μm.
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● Rapid dispersion requires a particle size of about 150 to 200 μm.

● The particles of agglomerated milk powder are larger and more
irregular in shape.
● Powder with large particle size has superior dispersibility.
● Dispersibility of powder decreases as the percentage of fine
particles (<90 μm) increases.
● The mean particle size ranges from 85 μm for regular SMP to 230
to 250 μm for fat‐filled milk powders.
 Bulk density
● Bulk density is weight of a given volume of powder and is expressed
in g/ml, g/100 ml, or g/l.
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● The reciprocal value is the bulk volume which is expressed in ml/100

g or ml/g.
● Bulk density of normal spray powder may very between 0.5 and 0.8
g/ml.
● It affects the size of containers, storage space and transport space
 Cont…
● Depends upon particle size because small spheres pack more
closely together than large ones, although a mixture of particles can
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also give a heavy powder owing to packing of small particles

between large ones.
● Also influenced by the air content of the particles and consequently
there is a direct relationship between bulk density and the degree of
preconcentration which is advisable when a heavy powder is
required.
 Particle density or occluded air
● The presence of air in the atomized droplets causes occluded air in
dried particles.
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● The void size and amount of vapour available to expand is less in

droplets from high solids concentrate
● The amount of air in the feed naturally gives a high content of
occluded air
● High protein content tends to reduce particle density as it increases
the tendency of the feed to foam
 Flowability
● The flowability of a powder refers to the ease with which the
powder particles move with respect to one another.
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● A good flowability is obtained from large particles or agglomerates

without small particles this will, however, tend to decrease the bulk
density.
● Particle surface plays an important role and especially the content
of free fat.
● Increasing fat content up to 20% increases the resistance to flow.
 Wettability
● The wettability is a measure for the ability of a powder to be wetted
with water at a given temperature.
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● It depends on the surfaces of the agglomerates or single particles

● The fine powder produced by the spray process is difficult to wet
and tend to produce lumps which are slow to disperse in water.
● Very small particles under ~ 50μ swells within initial contact with
water and blocks the interstices and hinders the access of more
water.
● Large particles size is preferable, and a figure of 100-150μ is
generally considered to be an ideal size.
 Cont…
● The factor deciding if there will be any wetting at all is the interfacial
tension between the particle surface and the water.
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● Skim milk powder particles will usually be wetted easily (provided <
0.03% fat on the surface)
● Whole milk powder particles are always covered by a layer of fat,
making them water repellent.
● The amount of this surface free fat varies between 0.5 and 3% of
the powder.
● Skim milk powder should be wetted within 15 sec. to be termed
instant. For WMP, wettability is about 30-60 sec
 Sinkability
● When the particles have been wetted, the individual components of
the milk powder start dissolving and dispersing, thus forming a
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concentrated solution of milk around the particles.

● At the same time the particles start sinking to the bottom, but in
order to make the particles sink, the density of the particles has to
be greater than that of the water.
● The density of a particle depends on its composition and amount of
occluded air.
 Dispersability
● Ability to disperse in water by gentle stirring.
● The powder should disintegrate into agglomerates which again
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should disintegrate into the single primary particles.

● To obtain a good dispersibility of a powder it is necessary that the
powder is wettable and that the agglomeration is optimal, i.e. no
fine particles should be present.
● The powder is considered instant by IDF, if the dispersibility is at
least 85% (whole milk) or 90% (skim milk).
● With new drying technology easily produce powders with a
dispersibility of 95%.
 Solubility
● To obtain fully reconstituted milk in a reasonably short time and with
minimum effort, capillary penetration of water into the powder must
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therefore be avoided.
● The capillary effect depends on the structure of the powder, i.e. the
size of the agglomerates, the size and the amount of non-
agglomerated particles, the amount of interstitial air and the specific
surface area of the powder.
● Penetration of water into the powder is easily avoided/delayed

○ To allow dispersion before dissolution

○ When the powder consists of large agglomerates.

 Cont…
● Loss of solubility is due to denaturation of protein by heat treatment
during the manufacturing process.
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● The severe heat treatment used in atmospheric roller- drying

reduces the solubility of the powder to 80 to 85% by damage to the
fat globule.
● Spray dried milk should be highly soluble up to 98 to 99% and the
fat globules should be largely undamaged.
● The solubility of the powder is determined by the heat treatments
used at all stages of the manufacturing process.
● During storage, loss of solubility may occur, depending mainly upon
the moisture content of the powder and the storage temperature
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Defects
 Moisture
● The moisture content of a milk powder is defined as that part of the water
contained by the solid which is in a form capable of taking part in
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deterioration of the powder.

● Water which is bound in the lactose crystal is not normally considered to
be part of the moisture content of milk powder.
● The quality specifications lay down the maximum permissible moisture to
achieve the desired shelf life.
● Normal roller-dried milk contains 1.5 to 2.5% and spray-dried milk 2.0 to
3.5% moisture
● High moisture content (high water activity aw) will decrease the keeping
quality
 Caking
● Due to higher water activity
● Lactose absorbs moisture and changes to crystalline L-lactose
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monohydrate containing 5% water of crystallization

● If the moisture content is high, as much as 40-60% of the lactose
may be hydrated in a fresh powder and at levels of 6.5 to 7.0% for
full-cream powder and 7.5 to 8.0% for separated milk powder
crystallization becomes rapid and complete
● Loss of free-flowing properties or caking
 Cont…
● The free lactose content of the powder then falls and an insoluble
protein-lactose compound is formed which contains lactose
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equivalent to the quantity of the free soluble lactose which has

disappeared.
● The reaction occur between the aldehyde group of lactose and a
protein-amino group. The amino group mainly involved is that of
lysine, and about 40% of the original lysine disappears, which
considerably reduces the nutritional value
● As the protein - lactose reaction proceeds, the remaining protein
also becomes progressively insoluble and eventually the loss of
solubility may be pronounced
 Cont…
● Decomposition of the protein - lactose compound to form products
which include substances having an unpleasant glue-like flavour
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and a brown colour.

● The reaction involves absorption of O2, and the evolution of CO2
 Colour and flavor changes
● The colour and flavor changes will progress during prolonged
storage if conditions like elevated temperature in combination with
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increased moisture content prevail

○ Oxidation of fat – Tallowy off flavour

○ Non enzymatic browning commonly known as the Maillard reaction

 Factors affecting oxidative stability of lipids in dried milks

● Oxygen
● Moisture
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● Temperature
● Light
● Metals like copper and iron
○ These influences depending upon the fat content, presence or absence of
antioxidant and packaging under the nitrogen atmosphere.

○ No antioxidant other than lecithin, ascorbic acid and tocopherol is

permitted accepting BHA not more than 0.01% by weight in milk powder.

○ In infant milk no antioxidant is permitted

 Scorched particles
● These occur as unsightly, discolored specks in milk powders.
● They are often the result of powder deposits in the spray‐drying
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system.
● With a low water activity and exposure to hot air, the milk powder
deposits darken through the Maillard reaction and they can be
perceived as sediment or dirt particles.
● On reconstitution, however, they dissolve and this powder defect
most often disappears but many of the times remain as sediment at
the bottom. 
MIDFT, Mehsana

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