Egg-shell like structure in dried milk powders

The development of an egg-shell like structure in skim milk powder has been investigated in a stirred fluidized-bed dryer at various temperatures and humidities. The developed particles have crystalline surfaces and amorphous cores. The SEM analysis shows a thin layer of lactose crystals (at the nano-scale) that is formed on the surface of the powder while the XRD analysis shows that the particle cores are still amorphous (egg-shell form), so the surface properties have improved while the bulk desirable properties (of good solubility) have been retained. The resulting powders show better flowability and stability and less cake formation during storage by retaining good rehydration and dissolution times. The nano-coating of milk powders by crystalline lactose from the powder itself and the improvement in stability and flowability could be a worthwhile solution for dairy industries.