With more than 12M tons of dairy powders produced each year globally the drying sector accounts to a large extent for the processing of milk and whey. This book is a synthetic and complete reference work for researchers in academia and industry exploring innovations in drying in the dairy industry.
Inhaltsverzeichnis
Preface , 1. Spray-Dried dairy products categories, 1. 1. Introduction, 1. 2. The fundamentals of spray drying process in the production of dairy products, 1. 3. Spray-dried dairy powder products, 1. 4. Conclusion; 2. Technology, modelling and control of the processing steps, 2. 1. Improvement of whey products spray-drying by use of membranes processes, 2. 2. Concentration by vacuum evaporation, 2. 3. Lactose crystallization for whey, permeate and lactose, 2. 4. Homogenization: a key mechanical process in interaction with product to modulate the organization of fat in spray-dried powders, 2. 5. Technology, Modelling and Control of the Processing Steps in Spray Drying, 2. 6. Agglomeration processes of dairy powders, 2. 7. Product Modification in Fluidized Bed Dryer; 3. Powder properties and influencing factors, 3. 1. Glass transition and Water activity, 3. 2. Caking of dairy powders, 3. 3. Whey proteins pre-texturized by heating in dry state, 3. 4. Physical properties of spray-dried dairy powders in relation with their flowability and rehydration capacity, 3. 5. The microbiology of milk powder processing; 4. Innovations & Prospects, 4. 1. Infant and follow-on formulae, 4. 2. Lactose Hydrolyzed Milk Powder, 4. 3. Properties of non-bovine functional camel milk powder, 4. 4. How producing dairy powders without the use of drying chamber? , 4. 5. Prediction of spray drying parameters: SD2P® software, 4. 6. Spray drying of probiotics: towards a controlled and efficient process; 5. Conclusion - The drying of milk at the laboratory scale: from the industrial need to the scientific challenge, 5. 1. Limitations of the drying process at the industrial scale, 5. 2. Laboratory investigation of the evaporation in dairy systems, 5. 3 Microscopy and microfluidic opportunities for studying the drying of dairy protein droplets
