An overview of changes in the characteristics, functionality
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چکیده
Milk powders are hygroscopic: they tend to attract water readily from humid atmospheres. When moisture levels are excessive, milk powders may become sticky, caked or lumpy, and exhibit reduced flowability and solubility. These changes affect the ease of use of the product, requiring grinding for example and may affect the flavor, but do not represent a health or safety problem. If the powder’s moisture content exceeds 15%, it then becomes susceptible to microbiological growth and should not be used.
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