Abstract
The wettability of defatted dried milk is an important factor for its cooking quality.
By using the photoelectric colorimeter, the author measured light transmission every 10 seconds for 1 minute, after 0.1g of sample was fallen upon the surface of water (3.5cc) in an absorption cell.
(1) The wettability of various defatted dried milk imported for the school lunch program was tested.
(2) The wettability of the agglomerated milk was measured.
(3) Effect of particle size of milk on its wettability was investigated.
