Impact of temperature and concentration on flow behaviour of reconstituted lactose and protein‐rich dairy powders

To help with designing the drying process, this study investigated the flow behaviour of lactose and protein‐rich reconstituted dairy powders at 25°C and 50°C. Lactose‐rich samples, 50% dried whey (DW) and 60% whey protein concentrate (WPC35) did not follow the Herschel–Bulkley model because of presence of lactose crystals. Reconstituted 50% skim milk powder (SMP) and protein‐rich dairy powders exhibited shear‐thinning behaviour ( n < 0.3). With increasing concentration, whey protein concentrate/isolate (WPC80/WPI) and micellar casein concentrate high‐solid dispersions exhibited more shear‐thinning behaviour ( n < 0.4). Understanding shear‐thinning behaviour of lactose‐rich and protein‐rich reconstituted dairy powders will provide basis for optimising drying parameters.