Commercial drying of milk dates back to the midnineteenth century, and since then, much research has aimed at the improvement of the quality of milk powder. This has been especially true since the Second World War, when there was a great demand for dry milk products of high stability and good dispersibility. The process of "instantization" has made possible the production of spray dried skim milk powders which are readily dispersible in cold water. However, little progress has been made towards the production of a readily dispersible whole milk powder. Previous investigations have shown that the wettability of a milk powder decreases as the particle size of the powder decreases.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.115277 |
| Date | January 1963 |
| Creators | Symes, Aston. L. |
| Contributors | Baker, B. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science. (Department of Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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