ABSTRACT

Milk is a highly perishable commodity that requires preservation. It contains moisture content of around 89%–90%. Spray drying exerts a great influence over nutritional properties. Various changes that occur during spray-drying conditions include the destruction of vitamins and denaturation of proteins. Milk Protein Concentrate Powder (MPCP) is a product obtained through the spray-drying process and can be manufactured by separating protein from milk by adopting separation techniques before drying. Spray drying can be successfully adopted for preparing instant ready to use food products from cereal grains, which have been used widely as an ingredient in several food processing industries. Malted milk powder is a product that is prepared by spray drying whole milk under standard processing conditions after blending with malt powder obtained from raagi seeds. Through using optimized spray-drying conditions, various instant dried food products, such as, ice cream powder, MPCP, whey powder, cheese powder, Malt Extract Powder, and malt-based milk food powders can be prepared.