Analysis of dried milk and dried milk products. II. Determination of the solubility of dried milk, dried whey and dried buttermilk (reference method)
British Standard (BS 1743: Part II: 1980): 3
The method involves gravimetric estimation of the moisture content of the sample. A test portion of the sample (4.9-5.1 g for dried whole milk, 3.4-3.6 g for dried skim milk or dried buttermilk, 2.5-2.7 g for dried whey) is wetted and then mechanically shaken for 2 min with 35 ml water (at 25 deg C for spray-dried and 50 deg C for roller-dried products).