ABSTRACT
The use of milk powders for recombination and manufacturing of various food products has increased in recent years, placing greater importance on the de5 nition of the functional properties of powders. The functionality, particularly the reconstitution properties, of milk powders can be highly variable and occasionally unpredictable. Spray-dried dairy powders are common ingredients in many food and dairy products. The nutritional quality of dairy powders depends on the intensity of the various thermal treatments during processing.
