Question

Which of the following properties is desirable in Instant Milk Powder?

• A. Sinkability
• B. Foaming ability
• C. Free fat formation
• D. Sedimentation

Hint:

Instant Dairy Powder Properties: Four Desirable Reconstitution Indices = 1. WETTABILITY, 2. SINKABILITY, 3. DISPERSIBILITY, 4. SOLUBILITY.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Reconstitution kinetics of agglomerated instant dairy powders: instantization optimizes the sequential four-step reconstitution continuum (wettability $ ightarrow$ sinkability $ ightarrow$ dispersibility $ ightarrow$ solubility).
Key Formula or Approach:
\[ \text{Instant Powder Reconstitution: Wettability } \longrightarrow \mathbf{Sinkability \text{ (Rapid Submersion)}} \longrightarrow \text{Dispersibility} \longrightarrow \text{Solubility} \]

Step 2: Detailed Explanation:
In milk drying technology and instant milk powder reconstitution physical properties:
- Instant Milk Powder (Agglomerated SMP/WMP): Processed via fluid-bed agglomeration or lecithinization to achieve instant, lump-free dissolution in cold water within 10--15 seconds:
1. Sinkability (A): The highly desirable property defined as the ability of powder particles to rapidly overcome water surface tension and submerge below the liquid surface upon contact (sink time $< 10 - 15\text{ s}$).
2. Wettability: Ability to absorb water on particle surfaces.
3. Dispersibility: Ability of agglomerates to separate into individual primary particles without forming sticky clumps.
4. Solubility: True colloidal molecular dissolution.
- (Foaming, free fat release, and sedimentation represent undesirable reconstitution defects).

Step 3: Final Answer:
Therefore, the desirable property in Instant Milk Powder is Sinkability, corresponding to option (A).