405. The composition of the soluble and insoluble portions of reconstituted milk powders

Abstract

1. The mode of distribution of the constituents of centrifuged reconstituted whole-milk powder manufactured by different processes has been determined at 20 and 50° C.2. Where considerable ‘insolubility’ exists, protein is carried into the fat layer and fat into the sediment layer in quantities directly related to the degree of ‘insolubility’. The fat in the sediment of roller powders appears to be associated almost entirely with the protein which remains insoluble at 50° C.3. The sediments from reconstituted whole- and separated-milk powders made by different manufacturing processes have been obtained in bulk by vigorous centrifuging (14,500 ×g). Analysis of these sediments reveals considerable similarity between them, and it is concluded that a well-washed sediment would consist mainly of denatured calcium caseinate together with calcium and phosphorus in the same proportions as in normal tricalcium phosphate, Ca3(PO4)2, the calcium caseinate and most of the calcium phosphate probably being in the form of a casein-phosphate complex.4. The accuracy of some published methods of measuring milk powder solubility has been considered, and the inaccuracies arising from the non-homogeneity of the fat and sediment layers are stressed.