The Influence of Some Surfactants upon the Self-Dispersion and Churning of Whole Milk Powder1,2

Abstract

Summary The addition of certain surface active compounds to concentrated milk before spray drying increased the rate of self-dispersion of the milk powder. Surface active compounds which are polyoxyethylene fatty acid esters have been found the most effective but cause churning at certain concentrations. Sorbitan fatty acid esters were found to be effective in controlling the churning of the butterfat when the powder was reconstituted. When the proper hydrophilic-lipophilic balance of surfactants was present in the whole milk powder, a powder was made that was self-dispersible and yet did not churn when reconstituted.