INTRODUCTION
In dairy industry, milk is often dehydrated. Indeed, milk
powder has a longer shelf life than liquid milk, does not require
refrigeration and as a result is easier to transport. However,
dehydration must not alter milk properties; consequently, it is
important to check if the rehydrated milk has the same
properties than the native milk. Another aspect is to measure
the rehydration kinetics in order to optimize rehydration
process. In this note, we propose a method to assess the
kinetics and the efficiency of rehydration of milk powder. The
stability of rehydrated milk powder is also assessed.
