6. Dry Milk Ingredients

  1. Ramesh C. Chandan PhD2 and
  2. Arun Kilara PhD3
  1. Mary Ann Augustin PhD and
  2. Phillip Terence Clarke

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch6

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

How to Cite

Ann Augustin, M. and Clarke, P. T. (2011) Dry Milk Ingredients, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch6

Editor Information

  1. 2

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 3

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. CSIRO Food and Nutritional Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169



  • dry milk ingredients;
  • milk and milk products, as fresh milk products, concentrates and dry products;
  • milk powder processing;
  • dairy stream standardization - ensuring dry milk products, meeting compositional specifications;
  • full-cream, standardized to desired solids-not-fat (SNF) - fat ratio, obtaining powder, meeting a minimum of 26% milk fat;
  • flow chart for manufacture - of selected dry milk products;
  • heat classification of skim milk powder;
  • powders in market - meeting general standard specifications for trade;
  • powder flowability, attribute of milk powders - in areas, of transport, packaging and handling;
  • functional requirements of skim milk powders - in selected applications


This chapter contains sections titled:

  • Introduction

  • Milk Powder Processing

  • Properties of Milk Powders

  • Applications of Milk Powders

  • Specialized Milk Powders

  • Conclusion

  • References