Considerable increase in wetting time of dried milks attributed this to increased liberation of free fat during storage [19,20].
Loss in wettability in pre-term infant formula, khoa powder and kulfi mix powder after storage at 30 °C has been reported [21].
Besides, similar observations have also been reported in cheddar cheese, whey powder, whey based mushroom soup powder and whey kinnow juice powder, respectively [22,23].