Abstract
Key quality aspects of fat filled milk powders (FFMPs) produced with skim milk pre‐heated at 93 °C × 60 s and 105 °C × 15 s (medium whey protein nitrogen index; WPNI), and 116 °C × 60 s and 136 °C × 15 s (high WPNI) were examined. The 136 °C × 15 s treatment produced a FFMP with threefold higher free fat, showed significantly (P < 0.05) lower solubility in coffee and exhibited extensive flecking on rehydration in water. Insoluble materials were observed using microscopy; flecks generated upon rehydration in water were composed of fat, whereas flecks/sediment in coffee were composed of undissolved powder particles.
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