Section 2
Chapter 1,425

Particle structure in spray-dried whole milk and in instant skim milk powder as related to lactose crystallization

Saito, Z.

Food Microstructure 4(2): 333-340


Accession: 001424961

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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.

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