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Study Of Rehydration Properties Of Powder Produced From Chelated Skim Milk, Kristina Ellice Tan
Study Of Rehydration Properties Of Powder Produced From Chelated Skim Milk, Kristina Ellice Tan
Master's Theses
Poor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in finished product applications. Rehydration can be split into four stages: wettability, sinkability, dispersibility, and solubility. Previous work has suggested that chelator addition during SMP manufacture leads to higher solubility compared to SMP without chelators. This study focuses on the addition of ethylene diamine tetraacetic acid (EDTA) or sodium citrate dihydrate (SCD) at concentrations of 5, 10, and 15 mM to skim milk prior to evaporating and spray drying. The objective of this investigation was to determine the effects of the chelator additions on each SMP …