Poor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in finished product applications. Rehydration can be split into four stages: wettability, sinkability, dispersibility, and solubility. Previous work has suggested that chelator addition during SMP manufacture leads to higher solubility compared to SMP without chelators. This study focuses on the addition of ethylene diamine tetraacetic acid (EDTA) or sodium citrate dihydrate (SCD) at concentrations of 5, 10, and 15 mM to skim milk prior to evaporating and spray drying. The objective of this investigation was to determine the effects of the chelator additions on each SMP rehydration property (wettability, sinkability, dispersibility, and solubility) during reconstitution to 10% total solids. SCD 15 mM, SCD 10 mM, and SCD 5 mM did not have a significant effect on wettability as measured by IDF method (p-value 0.3234, 0.6376, and 1.0000, respectively). However, SCD 15 mM, SCD 10 mM, and SCD 5 mM had higher levels of solubility as measured by particle size analysis of reconstituted 10%TS samples (p-value
","abstract_html":"<p>Poor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in finished product applications. Rehydration can be split into four stages: wettability, sinkability, dispersibility, and solubility. Previous work has suggested that chelator addition during SMP manufacture leads to higher solubility compared to SMP without chelators. This study focuses on the addition of ethylene diamine tetraacetic acid (EDTA) or sodium citrate dihydrate (SCD) at concentrations of 5, 10, and 15 mM to skim milk prior to evaporating and spray drying. The objective of this investigation was to determine the effects of the chelator additions on each SMP rehydration property (wettability, sinkability, dispersibility, and solubility) during reconstitution to 10% total solids. SCD 15 mM, SCD 10 mM, and SCD 5 mM did not have a significant effect on wettability as measured by IDF method (p-value 0.3234, 0.6376, and 1.0000, respectively). However, SCD 15 mM, SCD 10 mM, and SCD 5 mM had higher levels of solubility as measured by particle size analysis of reconstituted 10%TS samples (p-value</p>","abstract_has_math":false,"creators":["Tan, Kristina Ellice"],"institution":null,"degree_name":"MS in Agriculture - Dairy Products Technology","degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":["Phillip S. Tong"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2016,"date_issued":"2016-06-01T07:00:00Z","date_published":"2016-06-01T07:00:00Z","updated_at":"2026-07-24T01:31:35Z","subjects":["skim milk powder","chelator","rehydration","reconstitution","Dairy Science"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["10.15368/theses.2016.38"],"render_values":[{"text":"10.15368/theses.2016.38","href":"https://doi.org/10.15368/theses.2016.38","code":true}]}]},"links":{"outbound_url":"https://digitalcommons.calpoly.edu/theses/1558","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Phillip S. Tong"]},{"key":"dc:creator","label":"Author","values":["Tan, Kristina Ellice"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2016-06-05T07:00:00Z"]},{"key":"thesis:degree_name","label":"Degree Name","values":["MS in Agriculture - Dairy Products Technology"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["skim milk powder","chelator","rehydration","reconstitution","Dairy Science"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.calpoly.edu/theses/1558","10.15368/theses.2016.38"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Poor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in finished product applications. Rehydration can be split into four stages: wettability, sinkability, dispersibility, and solubility. Previous work has suggested that chelator addition during SMP manufacture leads to higher solubility compared to SMP without chelators. This study focuses on the addition of ethylene diamine tetraacetic acid (EDTA) or sodium citrate dihydrate (SCD) at concentrations of 5, 10, and 15 mM to skim milk prior to evaporating and spray drying. The objective of this investigation was to determine the effects of the chelator additions on each SMP rehydration property (wettability, sinkability, dispersibility, and solubility) during reconstitution to 10% total solids. SCD 15 mM, SCD 10 mM, and SCD 5 mM did not have a significant effect on wettability as measured by IDF method (p-value 0.3234, 0.6376, and 1.0000, respectively). However, SCD 15 mM, SCD 10 mM, and SCD 5 mM had higher levels of solubility as measured by particle size analysis of reconstituted 10%TS samples (p-value
"]},{"key":"dc:title","label":"Title","values":["Study of Rehydration Properties of Powder Produced from Chelated Skim Milk"]}]}],"canonical_facts":{"dc:contributor":["Phillip S. Tong"],"dc:creator":["Tan, Kristina Ellice"],"dc:date.available":["2016-06-05T07:00:00Z"],"dc:description.abstract":["Poor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in finished product applications. Rehydration can be split into four stages: wettability, sinkability, dispersibility, and solubility. Previous work has suggested that chelator addition during SMP manufacture leads to higher solubility compared to SMP without chelators. This study focuses on the addition of ethylene diamine tetraacetic acid (EDTA) or sodium citrate dihydrate (SCD) at concentrations of 5, 10, and 15 mM to skim milk prior to evaporating and spray drying. The objective of this investigation was to determine the effects of the chelator additions on each SMP rehydration property (wettability, sinkability, dispersibility, and solubility) during reconstitution to 10% total solids. SCD 15 mM, SCD 10 mM, and SCD 5 mM did not have a significant effect on wettability as measured by IDF method (p-value 0.3234, 0.6376, and 1.0000, respectively). However, SCD 15 mM, SCD 10 mM, and SCD 5 mM had higher levels of solubility as measured by particle size analysis of reconstituted 10%TS samples (p-value
"],"dc:identifier":["https://digitalcommons.calpoly.edu/theses/1558","10.15368/theses.2016.38"],"dc:subject":["skim milk powder","chelator","rehydration","reconstitution","Dairy Science"],"dc:title":["Study of Rehydration Properties of Powder Produced from Chelated Skim Milk"],"thesis:degree_name":["MS in Agriculture - Dairy Products Technology"]},"updated_at":"2026-07-24T01:31:35Z"}