Particle structure in spray-dried whole milk and in instant skim milk powder as related to lactose crystallization
Food Microstructure 4(2): 333-340
The structure of instant skim milk and dried whole milk was studied by scanning electron microscopy with special respect to lactose crystallization during storage. X-ray diffraction analysis was used to confirm the crystallization. Some samples were ashed in a plasma asher and the residues were also examined by scanning electron microscopy. The structures of instant skim milk and dried whole milk particles were well-preserved after the ashing procedure.