SOME PECULIARITIES RELATED TO FORMATION OF DRIED MILK PRODUCTS PROPERTIES

The current development of drying technologies makes it possible to manufacture dried milk products which, when recovered, practically do not differ from the original ones. At the same time, the choice of various auxiliary dried milk conditioning processes impacts decisively on its physical-chemical, organoleptic and reconstitution (instant) properties. This article presents the results of research covering the impact of individual methods of vibration treatment and transportation of dried milk products manufactured by two-stage spray drying on their characteristics. The properties of dried milk products were evaluated using both traditional and specially developed methods. To measure the instant properties, a specially developed index - relative dissolution rate - was used. Analysis of changes in properties of samples of dried milk products selected at different stages of the drying process indicates a significant decrease in the average particle size, an increase in the free fat mass fraction and consequently a decrease in the relative dissolution rate after passing through instantizer, vibrating sieve and aerosol transport system. And the most significant changes are observed during milk powder passing through aerosol transport system. In general, the results obtained indicate the significant impact of the drying method, systems of treatment, transportation and intermediate storage of dried milk on its properties that should be taken into account when improving the relevant processes and equipment.