Abstract

To help with designing the drying process, this study investigated the flow behaviour of lactose and protein‐rich reconstituted dairy powders at 25°C and 50°C. Lactose‐rich samples, 50% dried whey (DW) and 60% whey protein concentrate (WPC35) did not follow the Herschel–Bulkley model because of presence of lactose crystals. Reconstituted 50% skim milk powder (SMP) and protein‐rich dairy powders exhibited shear‐thinning behaviour (n < 0.3). With increasing concentration, whey protein concentrate/isolate (WPC80/WPI) and micellar casein concentrate high‐solid dispersions exhibited more shear‐thinning behaviour (n < 0.4). Understanding shear‐thinning behaviour of lactose‐rich and protein‐rich reconstituted dairy powders will provide basis for optimising drying parameters.

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