The role of dry milk technological properties in forming the quality of food systems

The food security of the Russian Federation can be ensured only by saturating domestic market with safe domestic food products of high-quality in the volumes capable of maintaining an active and healthy lifestyle of the population. The production of this kind of food primarily depends on the quality of raw ingredients. Dry milk in natural and reconstituted forms is widely used to create various food systems (dairy, confectionery, bakery, meat, etc.). Firstly, its popularity in the food industry is explained by its physicochemical properties, high biological and nutritional value; and secondly, dry milk can be stored for a long time in a wide temperature range with low economic and production expenses. The research's aim is to analyze and systematize the information about the influence of technological properties of dry milk on its functionality and efficient use in various sectors of food industry by forming the qualitative properties of food systems. Many characteristics of dry milk like organoleptic, physical and chemical, structural and mechanical and microbiological depend on genetic, paratypical and production factors and determine the manufacturability, functionality and rationality of its use. Among the most important technological properties of dry milk are its solubility, foamability, dispersibility, cheeseability and heat resistance. All mentioned properties are influenced by the particles' size and shape, by dry milk's density, porosity, flowability, agglomeration, wettability and heat treatment modes for raw milk before it is condensed or dried. All these traits impact the qualitative characteristics of high-quality end-product to various degrees.