The functional properties of nutritional dairy powders are key in determining the ease at which they can be stored, handled and further applied in formulations or on direct consumer application. Powder agglomeration is a ...

Commercial bovine milk is 3.5% fat, the level of which is affected by seasonality, stage of lactation, feed, health, breed, and even the individual teat. Milk (and other liquid dairy products) are highly perishable due to ...

Spray dying is a dehydration technique used in the dairy industry for the preservation and creation of a wide range of valuable dairy products. However, challenges associated with stickiness development are often encountered ...