Improvements in the Physical Properties of Agglomerated Milk Protein Isolate/Skim Milk Powder Mixtures Via Fluidized Bed Agglomeration

Protein-enriched dairy powder is widely consumed to promote muscle synthesis. Recently, in Korea, elderly people have also begun consuming protein products prevent loss. However, these protein-enriched powders poor flowability and hydration properties because of the fine particles spray-dried milk powder. Therefore, this study, fluidized bed agglomeration process was used solve problems. The rheological physical isolate (MPI)/skim (SMP) mixtures were effectively improved via agglomeration. particle size MPI/SMP significantly increased from 35.7–58 μm 118–136 μm, level fair (21.4–26.3) good (15.7–16.3), cohesiveness changed intermediate (1.27–1.36) low (1.18–1.19) after In addition, wetting time agglomerated reduced 4.67–58.3 s by These findings may be useful for manufacturing with instant properties.