METHODS OF CRYSTALIZING AMORPHOUS LACTOSE ON A SOLID SURFACE AND SOLIDS MADE THEREBY

The object of invention is to provide solid milk with favorable solubility and enough strength and the method of manufacturing the solid milk. The solid milk of the invention has X-ray diffraction pattern of its surface area that has a main peak of 2θ=10-15° at 2θ=10-11° or at 2θ=12-13°. A method fo...

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Bibliographische Detailangaben
Hauptverfasser:	Shibata, Mitsuho, Ohtsubo, Kazumitsu, Satake, Yoshinori, Kashiwagi, Kazunori
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The object of invention is to provide solid milk with favorable solubility and enough strength and the method of manufacturing the solid milk. The solid milk of the invention has X-ray diffraction pattern of its surface area that has a main peak of 2θ=10-15° at 2θ=10-11° or at 2θ=12-13°. A method for the manufacture of solid milk comprises compressing powdered milk to obtain compressed powdered milk: humidifying the compressed powdered milk to obtain humidified compressed powdered milk; and drying the humidified compressed powdered milk to obtain the solid milk. A part of amorphous lactose at the surface of the solid milk 12 is crystallized at the steps of humidifying step and drying.