초록 ▼

A process for the manufacture of instant fat-containing dry milk and flavored dry milk products. Anhydrous non-fat milk powder is used as a source material and fat in the form of a fat emulsion is added in the instantizing or agglomerating operation. The fat emulsion is one prepared in such a manner

A process for the manufacture of instant fat-containing dry milk and flavored dry milk products. Anhydrous non-fat milk powder is used as a source material and fat in the form of a fat emulsion is added in the instantizing or agglomerating operation. The fat emulsion is one prepared in such a manner that it is stable with respect to reversal of the emulsion phase. In one processing step the anhydrous powder is treated in an agglomerating chamber to which is supplied separately atomized materials comprising fat emulsion and lecithin, accompanied by sufficient moisture to cause the milk particles to become sticky and to form random aggregates which incorporate the fat emulsion and the lecithin as extraneous lecithin. The aggregates are dried to produce the desired instant fat containing dry milk product. Also instant fat-containing dry milk products produced by the process which are characterized by good storage stability, good wettability and dispersibility in cold water, and by their ability to provide a reconstituted milk of good quality that is not subject to objectionable cream separation.

대표청구항 ▼

In a process for the manufacture of instant fat containing dry milk making use of an agglomerating chamber, the steps of supplying anhydrous dry milk powder to the chamber and causing the powder particles to be dispersed therein, further supplying moisture containing atomized material to the chamber

In a process for the manufacture of instant fat containing dry milk making use of an agglomerating chamber, the steps of supplying anhydrous dry milk powder to the chamber and causing the powder particles to be dispersed therein, further supplying moisture containing atomized material to the chamber, the material consisting of an atomized stable fat-water emulsion having the bulk of its fat globules less than 3 microns in size and atomized lecithin, said fat-water emulsion and said lecithin being atomized apart from each other and separately and simultaneously introduced into said chamber, each atomized material being caused simultaneously to commingle with the dispersed powder particles within the chamber, whereby moisture of the atomized material is absorbed by the powder particles to cause them to be made sticky and the sticky powder particles caused to contact and adhere together in the form of moist porous random aggregates, the atomized fat emulsion and the atomized lecithin being simultaneously distributed on the powder particles and the aggregates, discharging the aggregates from the chamber, and then removing excess moisture from the aggregates and the fat-water emulsion thereon to form a dry product, the fat content of the emulsion serving to impart a desired fat content to the final dry product.