Patent ID: 8329240
Filing Date: 2012-12-11
Classification: A23C

Abstract:
1. A method for improving solubility in cold water or improving flow properties of milk powder, which method comprises crystallizing lactose in the milk powder by the steps of: (a) adjusting the water activity of the powder to 0.15 to less than 0.3; and (b) heating the powder at a temperature of between 25° C. to 55° C. above the glass transition temperature of the powder for 10 minutes to less than 60 minutes to crystallize lactose in the milk powder and provide a modified milk powder having a degree of lactose crystallization of between 5 and 50% with the combined effect of steps (a) and (b) being such as to provide glycation of proteins in the range of 10-35% blocked lysine, wherein the powder is skimmed milk powder, semi-skimmed milk powder, milk protein concentrate or buttermilk powder, and wherein the modified milk powder also has an angle of repose in the powder flow test of less than 45° and improved solubility in water at 20° C. such that maximum powder dissolution after 2 minutes is greater than 95%.