Chapter 4 - Spray drying of milk and milk products

Abstract

Perishable foods like milk and milk-based products cannot be stored for extended periods or transported long distances. To maintain their quality, these products require specific storage conditions such as low temperature and low humidity, resulting in higher costs for consumers. To overcome these challenges, liquid milk and milk products such as whey, curd, cheese, and cream are converted into dry solids, which allows for easier storage and transportation under ambient conditions, while it also reduces the risk of contamination. Spray drying technology has revolutionized the dairy industry, specifically the production of milk and dairy powders. This chapter reviews the use of spray drying technology for the manufacture of milk and milk-based powders, including suitable methods for obtaining powders without changing their physicochemical and sensory properties. Additionally, computational modeling of spray drying of dairy products is discussed, including aspects of fouling, crystallization, stickiness, and packaging. Overall, spray drying is an appropriate process that, with the modification of the atomizer and heating system conditions, can produce a wide range of milk products with a long shelf-life.