Milk powder, as a result of milk processing, is a key product and it is widely used in the manufacture of ice cream, chocolate, confectionery, cultured milks and yogurts, bakery products, soups, and ...

Cohesion is often seen as a key factor to bulk powder flowability and is frequently blamed for problems in powder processing. Particles attract to one another in cohesive powder to create agglomerates ...

Experiments were conducted to establish a laser diffraction-based method for the determination of lactose powder particle size. This was accomplished using a Bettersizer 2600 equipped with a fully ...