DEHYDRATED DAIRY PRODUCTS
Contents
Milk Powder: Types and Manufacture
Milk Powder: Physical and Functional Properties of Milk Powders
Dairy Ingredients in Non-Dairy Foods
Infant Formulae
Milk Powder: Types and Manufacture
P Schuck, INRA Agrocampus Ouest, Rennes, France
ª 2011 Elsevier Ltd. All rights reserved.
This article is a revision of the previous edition article by
M. Carić, Volume 3, pp 1869–1874, ª 2002, Elsevier Ltd.
Introduction
The purpose of dehydration of milk is to stabilize milk
constituents for their storage and later use. In the early
1970s, the industrial application of concentration and
fractionation by membrane processes (e.g., microfiltra-
tion, ultrafiltration, nanofiltration, and reverse osmosis),
electrodialysis or ion exchange, provided opportunities
and versatility to drying of milk, milk components, and
products. Dry milk products currently include milk pow-
der, skim milk powder, whey powder, various whey
protein powders, dry dairy-based beverages, casein, case-
inates, coprecipitates, infant formula and cheese products,
lactose, coffee whiteners, and dry ice cream mixes. The
dairy industry has developed new technologies for isolat-
ing and purifying proteins (e.g., casein, caseinates, and
whey proteins) such as milk protein concentrates
(MPCs), milk protein isolates (MPIs), whey protein con-
centrates (WPCs), whey protein isolates (WPIs), micellar
casein concentrates (MCCs), micellar casein isolates
(MCIs), whey concentrates, and selectively deminera-
lized whey concentrates. Availability of new membrane
separation techniques and improvements in chromato-
graphic resins now provide the dairy technologist with
several options for the extraction and purification of
almost all of the major milk proteins.
World production of dry dairy products has increased
steadily in recent years, due to the main advantages of the
powders, which
108
• retain high quality, without special storage conditions;
• providemass
reduce and volume compared to fluid products;
• provide an irreplaceable
balance between milk supply and consumption;
• regions; food component in hot climate
• are a valuable food reserve for emergencies;
• suitable for various tailor-made food products.
are
The most frequently used technique for the dehydration of
dairy products is spray drying. It became popular in the dairy
industry in the 1970s, but at that time there were few scien-
tific or technical studies on spray drying and, in particular,
none on the effects of spray drying parameters or on the
effects of the physicochemical composition and microbiol-
ogy of the concentrates on powder quality. Manufacturers
acquired expertise in milk drying, and eventually in whey
drying processes, through trial and error. Because of the
variety and complexity of the mixes to be dried, a more
rigorous method based on physicochemical and thermo-
dynamic properties has become necessary. Greater
understanding of the biochemical properties of milk products
before drying, water transfer during spray drying, and the
properties of powders and influencing factors is now essential
for the production of milk powder. The lack of technical and
economic information and the lack of understanding of
scientific methods prevent the manufacturer from optimiz-
ing his plant in terms of energy costs and powder quality.
The aim of this article is to provide information on two
areas, that is, the principles of spray drying and the
manufacture of milk powders.
 Dehydrated Dairy Products | Milk Powder: Types and Manufacture
Principles of Spray Drying
Drying is defined as the removal of a liquid (usually
water) from a product by evaporation, leaving the solids
in an essentially dry state. A number of different drying
processes are in use in the dairy, food, chemical, and
pharmaceutical industries, such as spray drying, fluid
bed drying, roller drying, freeze drying, microwave
drying, and superheated steam drying.
In special circumstances, roller drying (Figure 1) is
used for the production of milk powder for particular
applications, for example, confectionery and animal
feeds. Direct contact of concentrated milk with rotating
steam-heated rollers adversely affects the components of
milk, especially proteins and lactose. Some reactions such
as protein denaturation, Maillard reactions, and lactose
caramelization are irreversible.
Due to considerations related to drying economics and
final product quality, the processes of greatest significance
for milk and dairy powder manufacture are spray drying and
fluid bed drying (most often in combination). Only these two
combined drying processes will be discussed in this section.
The basic principle of spray drying is the exposure of a
fine dispersion of droplets created by means of atomization
of preconcentrated milk products over a hot airstream in a
drying chamber. Spray drying as an industrial process for
the dehydration of a liquid by transforming the liquid into a
spray of small droplets and exposing these droplets to a flow
of hot air (Pisecky, 1997). The very large surface area of the
spray droplets causes water evaporation to take place very
quickly, converting the droplets into dry powder particles.
The small droplet size created, and hence the large total
surface area, results in very rapid evaporation of water at a
relatively low temperature, thus minimizing heat damage
to the product.
When a wet droplet is exposed to hot dry gas, varia-
tions in the temperature and the partial pressure of the
Figure 1 Roller dryer.
109
water vapor are spontaneously established between the
droplet and the air:
• heat transfer from the air to the droplet occurs under
the influence of the temperature gradient;
• water transfer occurs in the opposite direction,
explained by variation in the partial pressure of water
vapor between the air and the droplet surface.
The drying kinetics are related to three factors:
• the evaporation surface,
• between
the difference in the partial pressure of water vapor
the particle and the drying air,
• particle toward
the rate of water migration from the center of the
its surface.
The main components of a spray drying installation are as
follows (Figure 2):
• Drying chamber (Figure 2, position 7).
• Air heating system.
Air filtration (Figure 2, position 17).
• different ways: eitherThe drying air can be heated in
indirectly by steam, oil, or gas, or
directly by gas or electricity (Figure 2, position 5).
• Air distribution. The most common system is where
the air disperser is situated on top of the dryer ceiling
and the atomizing device is placed in the middle of the
air disperser, thus ensuring optimal mixing of the air
and the atomized droplets.
• An atomizing device. The main functions of atomiza-
tion are
– to produce a high surface-to-mass ratio, resulting in
a high evaporation rate,
– to produce particles of the desired shape, size, and
density.
There are three types of atomizing devices: nozzle ato-
mizer (pressure, pneumatic, or sonic), rotary atomizer
(wheel or disc), and combined atomizer (rotary and pneu-
matic) (Figure 2, position 3).
• Powder recovery system (Figure 2, positions 8 and 9).
Separation of the dried product can be achieved by a
primary discharge from the drying chamber, followed
by a secondary discharge from a particle collector
(using a cyclone, bag filter, or electrostatic precipita-
tion), followed by total discharge from the particle
collector and finishing with final cleaning of the
exhaust air in a wet scrubber and dry filter.
The main advantages of spray drying over other drying
techniques are
• the process is rapid, residence time in the chamber
being less than 30 s;
• the product has a fine structure and excellent proper-
ties, with no adverse effects of heat (as for freeze
110 Dehydrated Dairy Products | Milk Powder: Types and Manufacture
Figure 2 Multiple effect spray dryer.
drying), as drying is accomplished in a very short time
and at a low temperature;
• the process is fully automatic with complete control of
drying parameters and minimal labor of any type;
• the product comes into contact with the drying cham-
ber wall only in the powder form, so there is neither a
problem of equipment maintenance nor a problem with
the microbiological quality of the final product.
However, the investment cost for a spray drying plant is
high, and is economically justified only for large quanti-
ties or for products with high added value.
Single-stage spray dryers are now considered obsolete
although many are still in operation. The residence time
is not long enough to obtain a real equilibrium between
the relative humidity (RH) of the outlet air and water
activity of the powder. The outlet temperature of the air
must therefore be high, reducing the thermal efficiency of
the single-stage spray dryer. The two-stage drying system
consists of limiting the spray drying to a process with a
longer residence time (several minutes) to provide a bet-
ter thermodynamic balance. A second final drying stage is
necessary to optimize the moisture content by using an
integrated fluid bed (static) or an external fluid bed
(vibrating) (Figure 2, positions 11 and 14). The integrated
fluid bed can be either circular (e.g., Multi-Stage Dryer
(MSD) chamber) or annular (e.g., compact dryer (CD)
chamber). The three-stage drying systems, with an inter-
nal fluid bed as a second stage in combination with an
external vibrating fluid bed as a third-stage dryer, first
appeared at the beginning of the 1980s and were called
compact dryer instantization (CDI) or MSD. Today,
they dominate the dairy powder industry (Figure 2).
Three-stage systems combine all the advantages of
extended two-stage drying, using spray drying as the
primary stage, fluid bed drying of a static fluid as the
second drying stage, and drying on an external vibrating
fluid bed as the third drying stage. Although two- and
three-stage drying may produce both nonagglomerated
and agglomerated powders, their principal products are
instant milk powders, which are discussed later in this
article.
Table 1 shows that energy consumption varies
according to the drying processes. Energy consumption
is 6677, 5362, 4602, and 4020 kJ for a one-stage spray
dryer, two-stage spray dryer, and two-stage spray dryer
with a vibro-fluidizer, with CD-type static fluid bed or
MSD type with static fluid bed, respectively, to pro-
duce 1 kg of powder from skim milk concentrate
containing 48% total solids. The reduction in energy
consumption with increased number of drying stages is
due to increased product residence time, allowing an
increase in the inlet air temperature and increased con-
centrate flow rate.
Milk Powder
The flow chart of milk powder production, consisting of
reception, clarification, cooling, standardization, heat
treatment, evaporation, homogenization, drying, and
packaging, is shown in Figure 3.
Raw full-fat milk used for powder production must be
of high chemical, sensory, and bacteriological quality,
which is regulated by government standards. After
 Dehydrated Dairy Products | Milk Powder: Types and Manufacture 111

Table 1 Comparison of one- and two-stage drying systems

SD

SD with SD with SD with

Drying system Unit Single-stage SD VF SFB (Compact) SFB (MSD)

SD

Inlet air temperature C 200 230 230 260
1
Drying air kg h 31 500 31 500 31 500 31 500
1
Skim milk with 8.5% solids kg h 12 950 19 800 24 000 31 300
1
Concentrate with 48% solids kg h 2290 3510 4250 5540
1
Evaporation in chamber kg h 1150 1720 2010 2620
Powder from chamber:
1
3.5% moisture kg h 1140
1
6.0% moisture kg h 1790
1
9.0% moisture kg h 2240 2920
1
Fuel oil consumption kg h 175 205 205 230
Power consumption kW 120 130 140 150
Energy consumption:
Total spray drying MJ 7612 8876 8918 9965
Energy per kg powder in chamber kJ 6677 4959 3981 3413
FB VF SFB SFB

Inlet air temperature C 100 115 120
1
Drying air kg h 4290 6750 11 500
1
Evaporation in VF/SFB kg h 45 125 165
1
Powder from FB, 3.5% moisture kg h 1745 2115 2755
1
Steam consumption kg h 167 290 400
Power consumption kW 20 25 35
Total energy consumption in FB MJ 481 816 1110
Total drying
Total energy consumption MJ 7612 9357 9734 11 075
Total energy per kg powder kJ 6677 5362 4602 4020
Energy ratio % 100 80 69 60
Dryer efficiency 0.54 0.66 0.69 0.79

FB, fluid bed; MSD, Multi-Stage-Dryer; SD, spray dryer; SFB, static fluid bed; VF, vibro-fluidizer.

reception, milk is clarified, usually by centrifugal separa-
tors, and cooled to 4  C in plate heat exchangers, followed
by storage at the same temperature. The next operation is
standardization, which is used to adjust the ratio of milk
fat to total solids as required in the final product. Heat
treatment is commonly performed using the indirect
method in a tubular or plate heat exchanger at 88–95  C
for 15–30 s, the aims being to destroy pathogenic bacteria
and most of the saprophytic microorganisms, to inactivate
enzymes, especially lipase, and to activate SH groups in
solids for spray drying. Concentrating milk prior to
drying has a positive effect on milk powder quality: milk
powder produced from concentrated milk consists of
larger powder particles containing less occluded air,
and therefore results in better storage stability.
Homogenization is not an obligatory operation, but is
usually applied with the aim of reducing the free-fat
content in full-fat milk powder, which has a negative
effect on powder solubility and its susceptibility to
oxidation.
-lactoglobulin, which results in an antioxidative effect.
Evaporation is used to concentrate milk prior to drying,
and can be combined with reverse osmosis. Evaporation is
performed in multiple effect vacuum evaporators with Skim Milk Powder
mechanical or thermal steam recompression, where
energy consumption is about 10–30 times lower than in The procedure for the manufacture of skim milk powder
spray drying. The differences in the concentration of total (nonfat dry milk) differs in several features from the
solids are determined by the drying technique used: process for full-fat milk powder: fat standardization
30–35% total solids for roller drying and 45–50% total leads to very low fat content in skim milk, that is,
112 Dehydrated Dairy Products | Milk Powder: Types and Manufacture

the ‘high-heat method’ requires additional heat treatment,

for example, 85–88  C for 15–30 min. Such intensive heat
treatment is necessary in the production of skim milk
powders intended for use in the bakery industry, where
a high degree of protein denaturation (low (undenatured)
whey protein nitrogen index (WPNI)) is desired.
Most of the problems in cheesemaking using medium-
and high-heat milk powders are due to the cumulative
effect of heat treatments applied for purposes of micro-
biological control and thermal efficiency during
concentration and drying.
In 1992, a new process was proposed consisting of the
partial removal of -lactoglobulin from skim milk, fol-
lowed by low- or medium-heat treatment, leading to
production of a new milk powder (deseroproteinised
skim milk powder) with improved cheesemaking poten-
tial compared to that of low-heat milk powders (Quiblier
et al., 1992). The process, patented by INRA, consists of
four successive steps (Figure 4):
• partial or total removal of whey proteins from the milk
by microfiltration performed on membranes with an
average pore diameter of 0.1–0.2 mm;
• ultrafiltration of the microfiltration permeate with
ultrafiltration membranes having a molecular weight
cutoff threshold around 20 kg mol 1;
• blending of the microfiltration retentate with the ultra-
filtration permeate;
Figure 3 Flow chart for milk powder production.

0.05–0.10%; heat treatment may be more intense com-

pared to whole milk; and no homogenization is required.
The regime of skim milk heat treatment depends on
the type of skim milk powder being produced. The essen-
tial classification of skim milk powder according to this
criterion is shown in Table 2. Skim milk powder pro-
duced by a ‘low-heat method’ is only pasteurized, while

Table 2 Heat classification of skim milk powders

WPNI
1
Class (mg N g powder)

Ultralow heat 9.00

Low heat 6.00–8.99
Medium heat 4.50–5.99
Medium high heat 1.51–4.49
High heat 1.50

WPNI, whey protein nitrogen index.

Pisecky J (1986) Standards, specifications and test
methods for dry milk products. In: MacCarthy D (ed.)
Concentration and Drying of Food, pp. 203–220.
London: Elsevier; American Dairy Products Institute
(1990) Standards for Grades of Dry Milk Including
Methods of Analysis. Chicago, IL: American Dairy
Products Institute; Schuck P, Piot M, Méjean S, Fauquant
J, Brulé G, and Maubois JL (1994a) Déshydratation des
laits enrichis en caséine micellaire par microfiltration;
comparaison des propriétés des poudres obtenues avec Figure 4 Flow chart for whey protein-depleted skim milk
celles d‘une poudre de lait ultra-propre. Le Lait 74: 47–63. powder production.
 Dehydrated Dairy Products | Milk Powder: Types and Manufacture 113

• vacuum evaporation and spray drying (medium-heat

treatment) of the blend.
Instantization

Instantization is a drying procedure that produces milk

powder with better rehydration properties. By using two-
Mozzarella produced by recombination of the
or three-stage drying, this procedure significantly
deseroproteinised skim milk powder (Figure 4) had
improves the quality and economics of the drying
the same composition and properties as control
technology. The rehydration properties (e.g., wettability,
Mozzarella (produced with raw fresh milk), but when
sinkability, dispersibility, solubility, and rate of dis-
the deseroproteinised skim milk powder was used, the
solution) are enhanced. Instantization is based on
cheesemaking yields were 7.3  1.8% higher in compar-
agglomeration, which enables a larger volume of air to
ison with the control cheese (Garem et al., 2000). The
be incorporated between the powder particles, resulting in
recovery of total solids, fat, and total nitrogen contents
a characteristic coarse, cluster-like, agglomerated struc-
showed similar trends. Such a process may thus give
ture (see Dehydrated Dairy Products: Milk Powder:
rise to a new generation of milk powders, especially
Physical and Functional Properties of Milk Powders,
suitable for cheesemaking in countries where there is a
Figure 1(c)). Air is replaced by water during rehydration
shortage of milk.
and thus no viscous layer is formed around agglomerated
Figure 5 shows an alternative to heat treatment.
particles, which regularly happens when nonagglomerated
Treatment of raw skim milk by the Bactocatch proce-
powders come into contact with water.
dure (microfiltration 1.4 mm) before concentration by
The three-stage drying procedure is shown in
vacuum evaporation and spray drying leads to a high-
Figure 2, while a flow chart of both instantization
quality milk powder. No heat treatment is required to
procedures, ‘rewetting’ and ‘straight through’, is shown
obtain an ultralow-heat powder (Table 2) with a WPNI
in Figures 6 and 7. In the ‘rewetting’ procedure
9 mg N g 1 powder and with a maximum bacterial
(Figure 6), instantization is performed after powder is
count of 3000 cfu g 1. Such a powder has the same rennet-
obtained in the dry form, while in the ‘straight through’
ing time after water reconstitution as the original raw
process (Figure 7), instantization is performed during
milk and can be used as a reference powder for either drying. Regardless of the techniques chosen, the main
industrial or scientific purposes. feature of instantization is agglomeration, that is, powder
particles are wetted by steam, water, or skim milk

Figure 5 Flow chart for ultralow-heat skim milk powder Figure 6 Flow chart for instantized milk powder production by
production. ‘rewetting’ procedure.
114 Dehydrated Dairy Products | Milk Powder: Types and Manufacture
Figure 7 Flow chart for instantized milk powder production by
‘straight through’ procedure.
(‘rewetting’), or left wet during first-stage drying (‘straight
through’), having around 10% water and introduced into
a fluid bed dryer (instantizer) (Figure 2, position 14) for
final drying. The airstream in the instantizer blows the
powder upward, thus ‘fluidizing’ it, through the vibrating,
finely perforated plate, redrying the agglomerated pro-
duct at 90–120  C to a final moisture content of 3–4%. In
addition to better reconstitution properties, improved
heat utilization is achieved in multistage drying, as
shown in Table 2.
A recent development in spray drying has been the
three-stage drying technique (Figure 2), where even bet-
ter product quality and thermal efficiency is obtained
(specific heat consumption of 4070 kJ kg 1 evaporated
water for a two-stage dryer compared to 3626 kJ kg 1
evaporated water for a three-stage dryer). In order to
achieve better heat economy, it is necessary to perform
the drying operation with large temperature differences,
that is, a high inlet air temperature and a low outlet air
temperature. In the two-stage drying system, it is impos-
sible to reduce further the outlet air temperature (below
70–105  C) in the first drying stage. A lower temperature
of the outcoming air would result in a higher moisture
content of the powder after the first drying stage, making
it difficult to transport humid, sticky powder to the next
drying stage, that is, the external fluid bed. The develop-
ment of an integrated static fluid bed (Figure 2, position
11) built into the base of the spray dryer solved this
problem. The wet powder (10–18% moisture) falls to
the fluidized bed, coming into contact with fines of an
already lower moisture content just above the fluid bed.
The residence time is in the range of 10–20 min, after
which the powder is pneumatically discharged either
totally dry or to an external vibro-fluidizer for third-
stage drying. The three-stage drying procedure means
that the inlet air temperature can be 240  C compared
to an outlet air temperature of less than 70  C, resulting in
a marked reduction in energy consumption. Due to the
very low outlet air temperature, the quality of the powder
is significantly improved, especially its wettability, dis-
persibility, sinkability, and rate of rehydration. The fluid
bed system makes possible simple online lecithination in
the production of instant whole milk powder, or online
blending in the production of various dairy-based blends.
Three-stage drying includes a classic spray dryer as
the first stage, an integrated static fluid bed (Figure 2,
position 11) as the second stage, and an external vibro-
fluidizer (Figure 2, position 14) as the third stage.
In addition to the spray dryers shown, there are var-
ious other forms of drying equipment such as the ‘tall
form dryer’, the ‘Filtermat dryer’, the ‘Paraflash
dryer’, the ‘Tixotherm dryer’, and the Integrated
Filter Dryer (IFD). All these towers have character-
istics related to the specific properties of the product
being dried (e.g., high fat content, starch, maltodextrin,
egg, and hygroscopic products).
Determination of Spray Drying
Parameters
Due to the variety and complexity of the concentrates to be
dried, a more rigorous understanding of spray drying based
on physicochemical and thermodynamic properties has
become necessary. However, the current technology and
knowledge do not allow determination of the parameters of
spray drying of dairy products. Studies have shown that
drying by desorption is an excellent tool to determine and
optimize the major spray drying parameters in relation to
properties such as water availability and desorption beha-
vior. Analysis of the desorption curve (RH vs. time),
combined with knowledge of the temperature, total solids,
density and specific heat capacity of the concentrate, air
flow rates, water content in relation to water activity (aw)
and RH of the outlet air, the current weather conditions,
cost per kWh, and the percentage of drying in the inte-
grated fluid bed, allowed determination of enthalpy,
temperature and RH for each inlet air, concentrate and
powder flow rate, specific energy consumption, energy and
mass balance, yield of the dryer, and cost (in E or $) to
remove 1 kg of water or to produce 1 kg of powder. For
reasons of calculation speed and reliability, this method has
been computerized and it can already be used in the
determination of parameters of spray drying for food pro-
ducts. The name of the new software is ‘‘Spray Drying
Parameter Simulation and Determination Software’’
 Dehydrated Dairy Products | Milk Powder: Types and Manufacture
(SD2P) registered under the following identification:
IDDN.FR.001.480002.002.R.P.2005.000.30100.
Packaging and Storage
Milk powders are packed in suitable containers in order to
protect the powder from moisture, air, light, insects, and
other extraneous matter. The most important of these is
moisture, particularly the water activity (aw) and the glass
transition temperature (Tg), because of the high levels of
hygroscopicity of these powders. The most common
packaging material for milk powder is a combination of
multilayer 50 kg kraft paper and one layer of polyethylene
lining (25–75 mm thickness). Metal barrels lined with poly-
ethylene bags, or cans sealed with aluminum foil, are also
used for packing powder. When the product (especially
whole milk) must be stored for a long period, packing is
carried out in an atmosphere of inert gas, or under a partial
vacuum of 4.0–5.3 kPa, in order to avoid oxidative changes
in fat and other milk components. When planning the
quantity of wrapping material, it is necessary to take bulk
density into account, as this is markedly affected by pro-
cessing parameters and techniques. All milk powders can
be stored at ambient temperature for a limited time, if
properly produced and packed.
To summarize, spray drying, storage, and quality of
dairy powders are significantly dependent on both the
physical state of the lactose (one of the main components
of dairy powders) and the other carbohydrates, which
themselves are dependent on Tg and aw. The maximum
moisture content of a dairy powder (4% for skim milk
powder) is defined in the product specification in relation
to aw, and this must be close to 0.2 at 25  C for optimal
preservation. In these conditions of water content and aw,
the Tg will be close to 50  C.
Applications
Milk powder is a very valuable and nutritious food. It can
be used in powder form in various dry food and beverage
blends, as well as reconstituted to give liquid milk. Most
milk powder is still utilized in confectionery (chocolate,
caramel, soft sweets, coatings, biscuits, cakes) and animal
feed. In these products, milk powders provide not only
nutrients but they are also functional, improving the
consistency, taste, or flavor of confectionery products.
Milk powders are also used in the dairy industry as an
ingredient in products such as ice cream blends, yogurts,
and processed cheeses. The whole dairy industry in non-
dairy-producing countries is based on milk powders,
which are reconstituted and processed.
Milk powders are used as supplements in other specific
food products, such as coatings, creams, sauces, soups,
115
ready-made dishes, breakfast blends, food blends for special
categories (nutrition blends for geriatric subjects, sports
people, or convalescents), blends for meal replacements,
modified milk products, and imitation milk products.
Analysis
The quality of milk powders is particularly determined
by the total heat treatment in the operations used, such as
concentration by vacuum evaporation or drying. In addi-
tion, storage time and temperature affect the quality
characteristics of powders.
The structure and physical properties of milk powders are
most severely affected by the drying technique and para-
meters. Low bulk density is the main drawback for milk
powder quality. However, modern spraying methods (e.g.,
using a steam swept wheel) increase bulk density. The dis-
solution rate is one of the most important characteristics.
These and other physical characteristics are discussed in
detail in Dehydrated Dairy Products: Milk Powder:
Physical and Functional Properties of Milk Powders.
Chemical analysis of milk powders includes monitor-
ing of moisture (free and total), total fat, free fat, oxidative
changes, hydrolytic changes, and the intensity of the
Maillard reaction.
Microbiological and sensory analysis of milk powders
should also be performed, in order to confirm the high
quality of the powder.
See also: Dehydrated Dairy Products: Milk Powder:
Physical and Functional Properties of Milk Powders.
Further Reading
American Dairy Products Institute (1990) Standards for Grades of Dry
Milk Including Methods of Analysis. Chicago, IL: American Dairy
Products Institute.
Bimbenet JJ, Schuck P, Roignant M, Brulé G, and Méjean S (2002) Heat
balance of a multistage spray-dryer: Principles and example of
application. Le Lait 82: 541–551.
Carić M (2003) Types and manufacture. In: Roginsky H (ed.)
Encyclopedia of Dairy Sciences, pp. 1869–1874. London: Academic
Press.
Fauquant J, Maubois JL, and Pierre A (1988) Microfiltration du lait sur
membrane minérale. Technique Laitiere 1028: 21–23.
Ferron-Baumy C, Maubois JL, Garric G, and Quiblier JP (1991)
Coagulation pressure du lait et des rétentats d’ultrafiltration: Effets de
divers traitements thermiques. Le Lait 71: 423–434.
Garem A, Schuck P, and Maubois JL (2000) Cheesemaking properties
of a new dairy-based powder made by a combination of
microfiltration and ultrafiltration. Le Lait 80: 25–32.
Jeantet R, Ducept F, Dolivet A, Méjean S, and Schuck P (2008)
Residence time distribution: A tool to improve spray-drying control.
Dairy Science and Technology 88: 31–43.
Jeantet R, Schuck P, Famelart MH, and Maubois JL (1996) Intérêt de la
nanofiltration dans la production de poudres de lactosérum
déminéralisées. Le Lait 76: 283–301.
Master K (2002) Spray Drying in Practice. Charlottenlund, Denmark:
SprayDryConsult International ApS.
116 Dehydrated Dairy Products | Milk Powder: Types and Manufacture
Maubois JL (1991) New applications of membrane technology in
the dairy industry. Australian Journal of Dairy Technology
46: 91–95.
Pierre A, Fauquant J, Le Graët Y, Piot M, and Maubois JL (1992)
Préparation de phosphocaséinate natif par microfiltration sur
membrane. Le Lait 72: 461–474.
Pisecky J (1986) Standards, specifications and test methods for dry milk
products. In: MacCarthy D (ed.) Concentration and Drying of Food,
pp. 203–220. London: Elsevier.
Pisecky J (1997) Handbook of Milk Powder Manufacture. Copenhagen,
Denmark: Niro A/S.
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