Dispersibility of Foam-Dried Fat-Containing Milk Products

It was found that foam-dried whole milk could be stored for at least 1 yr. at 73 F. without losing its excellent dispersibility. However, some loss was found when the material was stored at 100 F. Forewarming at 190 F. for 2, 5, and 81/2 rain. caused no significant change in initial dispersibility, but after storage at 100 F. for 1 too. the dispersibiltiy was found to vary inversely with the holding time used in forewarming. The foam-drying process was successfully extended to a lactose-enriched whole milk, an acid-modified whole milk, and a chocolate-flavored whole milk. Products of enhanced dispersibilty were prepared by this method when compared to commercially available materials of similar types.