Spray drying of dairy products: a review
2006
Schuck, Pierre | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST
milk is extremly perishable and yet, for a number of reasons, it has to be preserved for later consumption. The removal of water prevents the grothw of micro-organisms and facilitates preservation and storage of milk constituents. Spray drying is one of the most convenient techniques for producing milk powders and for stabilising milk constituents
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