Milk powder: all topics

Full test on milk powder with 31 questions. Spray drying, roller drying, freeze-drying, single- and two-stage drying, instant powder, agglomeration, lecithination, intervention standards and powder quality.

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What is meant by drying in the production of preserved milk?

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All 31 questions in this quiz

What is meant by drying in the production of preserved milk?
What is the principle of spray drying?
At what speed does the atomiser wheel rotate in centrifugal atomisation?
To what total solids content is the milk evaporated before drying?
What is the typical composition of whole milk powder?
Which factors are of great importance for the solubility and bulk density of the finished powder in spray drying?
What characterises roller-dried powder?
What is freeze-drying of milk powder used for?
What is the advantage of two-stage drying over single-stage drying?
What characteristics does single-stage dried powder have?
What is meant by 'instant milk powder'?
What are the four properties that determine the rapid reconstitution of instant powder?
Why does whole milk powder not get the desired rewetting properties from agglomeration alone?
What is added to instant whole milk powder to improve its rewetting properties?
What is the inlet air temperature in a typical spray-drying chamber?
What happens to the temperature of the outlet air during drying in the chamber?
Into which three groups is skimmed milk powder divided according to the degree of heat treatment?
What is the limit for undenatured whey protein in low-heat powder?
What does homogenisation of the concentrate before drying result in?
The water content of the finished milk powder is normally below which figure?
Why is milk not dried without prior evaporation?
What characterises the roller-drying method?
To what temperature are the rollers heated in double-roller drying?
What is the standard for water content in intervention skimmed milk powder?
What is the standard for total bacterial count in intervention skimmed milk powder?
What is the result of too high a total solids content in the concentrate in spray drying?
What is the purity requirement (category) in the standard for intervention skimmed milk powder?
What happens to the powder particles if the inlet and outlet temperatures are too high during spray drying?
What is the purpose of returning 'fines' (fine powder dust) from the cyclones to the atomising zone?
What are the three main purposes of making preserved milk products?
What are the category limits for purity grade (scorched particles) when milk powder is filtered?