Assessing the effect of powder characteristics of infant milk on the compressibility of milk powder compression molding

Infant formula is an important food for those infants who are deprived of breast milk. However, infant powder prone to fly apart, moisture absorption, sticky spoon, and inaccurate measurement. Block can solve these problems well. In this study, the characteristics (including particle structure morphology, content, size, etc.) were investigated on compressive strength solubility block after compression molding with as object. The results showed that made from milk a content 4.75%, size larger than 80 mesh, morphology compact grape appendages best. Therefore, characteristic most suitable preparation formula. This study provides referenceable experimental data theoretical basis application