The functional properties of whole milk powder (performance during reconsti
tution in water and coffee) are routinely measured to determine powder qual
ity. An examination of the microstructure of milk powder and of the insolub
le material collected after applying a series of functional tests provided
insight into why the insoluble material formed during reconstitution.
The microstructures (transmission electron microscopy and confocal microsco
py) of four commercial whole milk powder samples and of the insoluble mater
ial produced during functional testing were assessed. The microstructure of
the whole milk powder could be related to features observed in the microst
ructure of some of the insolubles collected after powder functional testing
. It is likely that heating conditions throughout the powder manufacturing
process resulted in the denaturation of beta-lactoglobulin and its interact
ion with other proteins and fat globule membrane components, thus influenci
ng the solubility of the milk powder. The application of shear during proce
ssing resulted in the greatest change to powder solubility in this study. I
ncreasing homogenisation pressure during processing resulted in fat globule
size reduction, adsorption of casein micelles to the fat globule membrane,
and the formation of clusters of fat globules caused by the sharing of ads
orbed casein micelles. The presence of large numbers of these clusters in t
he milk powder increased the formation of insoluble material during powder
reconstitution in water and coffee.