  In the context of food quality control, ultrasonics provide proven methods
which are able to replace manual controls. The latter are subject to the lack
of objectivity of human judgement. Automatic control increases reliability and
reduces costs. This paper revisits data coming from ultrasonics through
reconstituted milk powder. Two characteristics are studied using five
productions of a well known manufacturer. Measured attenuation and dispersion
of ultrasonics are explained through stable probability laws and random
propagation times. We have proved elsewhere that this model is available in
many propagation problems,in acoustics, ultrasonics and in the electromagnetic
world.
