Abstract
The diverse composition of milk throughout the year can potentially impact subsequent processing in the dairy industry and the quality of the final products. This fluctuation in milk composition is influenced by direct and indirect factors like seasonal variability. Milk powders are produced through a complex process and are intended for various end uses and require consistency of composition along with desirable physical and functional properties. This review aims to report technical challenges and limitations related to the functional and quality characteristics of milk powder and highlight recent approaches used to mitigate seasonally related differences in milk composition.
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