Spray Drying of Milk (whole)
Spray drying is a process used to transform a liquid into a dry powder form. Whole milk is a popular dairy product with a wide range of applications in the food industry. Spray drying of whole milk has been extensively studied as a means of producing milk powder with unique properties.
The process of spray drying involves atomizing a solution of whole milk into a stream of hot gas, which evaporates the water and leaves behind a fine powder. The resulting whole milk powder has a controlled particle size distribution, good reconstitution properties, and enhanced shelf life.
Spray drying of whole milk has been used in a variety of applications, including the production of infant formula, dairy products, and bakery products. The process can be used to modify the properties of whole milk, such as improving its solubility, increasing its nutritional value, and enhancing its flavor.
In summary, spray drying of whole milk is a promising technology that has the potential to improve the performance and versatility of this widely used dairy product. Its applications extend to many different areas of the food industry, including infant formula, dairy products, and bakery products.
Please see the application note for starting paramters, formulations and some results.
