Dry Milk Ingredients 157research into the structure and function of
milk components in various environments
and how their properties can be manipulated
and controlled by the application of conven-
tional and emerging food processing tech-
nologies (Augustin and Udabage, 2007 ).Note: Reprinted from Dairy Processing and
Quality Assurance, 2008. Published by Wiley
Blackwell, Ames, IA.References
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Augustin , M.A. , Cheng , L.J. and Clarke , P.T. 1999.
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“ Powdered Milk: Characteristics of Milk Powders. ”
Encyclopedia of Food Science and Nutrition.
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Milk: Milk Powders in the Market Place. ” Encyclo-
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297.ing omega - 3 - enriched milk powders because
omega - 3 oils are susceptible to oxidative
deterioration. Omega - 3 enriched milk
powders containing 2.4% and 2.1% eicosap-
entaenoic acid (EPA) and dodecahexaenoic
acid (DHA), respectively, that were made by
supplementing milk with fi sh oils, were
found to be stable for approximately fi ve
months (Ramaprasad et al., 2006 ). An alter-
native process is to dry blend stabilized
microencapsulated omega - 3 powders with
milk powders, an approach that has been
used for the production of omega - 3 - enriched
infant formulas that are currently available.
Phytosterols are added to a variety of
foods due to their cholesterol - lowering prop-
erties. A potential limiting factor for these
compounds is their susceptibility to oxida-
tion, which leads to the formation of undesir-
able byproducts. However, this was not an
issue for a phytosterol - enriched whole milk
powder containing 7% phytosterol. A
phytosterol - enriched milk powder that was
produced by spray drying a concentrated
milk emulsion with incorporated microcrys-
talline phytosterol suspension in fat was
stable for 12 months at room temperature or
slightly elevated temperatures of 38 ° C
(100.4 ° F) (Soupas et al., 2006 ).
Conclusion
Conventional skim and full - cream milk
powder products are expected to remain
major commodities of the dairy industry.
However, the market demands for milk -
based powders with enhanced functionality
for specifi c end uses with more stringent
functionality requirements will continue to
drive the development of differentiated milk
powders. The capacity of milk and dairy
products to contribute nutritional and physi-
cal attributes to food products and have a
physiological functional role will no doubt
ensure the long - term viability of the milk
powder industry. The development of new
dairy - based powders relies on continued