The BDI method - Part II: The effect of the whole milk powder manufacturing process on free fatty acid levels

The Bureau of Dairy Industries (BDI) method was used to monitor the free fa tty acid levels of liquid and lecithinated dried milk in a commercial whole milk powder plant. Changes in free fatty acid levels were detected at two points in the whole milk powder manufacturing process. The first change con cerned a reduction in the free fatty acid level due to the reduced fat cont ent of the milk on fat standardisation, whereas the second change involved an increase in the free fatty acid level due to the addition of a lecithin/ milkfat mixture. The results of this study demonstrated the suitability of the BDI method as a troubleshooting tool in this manufacturing process.