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Water vapour sorption properties of various dried milks and wheys

Water vapour sorption properties of various dried milks and wheys

J. Dairy Sci 51(9): 1339-44

An electronic recording microbalance was incorporated into a gravimetric adsorption apparatus for precise study of adsorption and desorption phenomena on dehydrated dairy products. Data are reported for water sorption by spray-dried whey, skim-milk and whole milk as well as foam-spray-dried whey and milk. During the sorption measurements a wt. max. was observed in the area of relative pressure (P/P0) -0.5. Max. in the adsorption curves are attributed to occurrence of morphological changes in the sorbent. Evidence for irreversibility of these morphological effects was obtained from repeated adsorption-desorption studies. The physical changes occurring in the powders may be associated with lactose crystallization, since the magnitude of wt. max. with their concomitant distortion of the normal sigmoid sorp-tion isotherm was inversely related to lactose cry-stallinity in the powders.

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