Transcription of Advances in Dairy Ingredients - IFT.org
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Advances in Dairy Ingredients - IFT.org
Advances in Dairy IngredientsCOPYRIGHTED MATERIAL INTRODUCTION The purpose of the dehydration of milk and whey is to stabilize these products for their storage and later use. Dehydration by spray drying is a valuable technique for water evapo-ration. Milk and whey powders are used mostly in animal feeds. With changes in agricul-tural policies (such as the implementation of the quota system and the dissolution of the price support system in the European Union), the Dairy industry has been forced to look for better uses for the Dairy surplus and for the by - products of cheese (whey) produced from milk and buttermilk produced from cream.
4 Advances in Dairy Ingredients of the biochemical properties of milk products before drying, water transfer during spray drying, the properties of powders, and …
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