Modern Milk Powder Production Technologies

The article presents an analysis of modern aspects of milk powder production technology, including the preparation of raw milk, its heat treatment, concentration, drying, agglomeration, packaging, and storage. Special attention is paid to the influence of heat treatment and drying modes on the degree of protein denaturation, the development of the Maillard reaction, and the related change in the physical-chemical properties and biological value of powdered milk. The classification of skimmed milk powder by thermal classes based on the whey protein nitrogen index (WPNI) is considered in detail, which determines its key properties and applications in the food industry. It is shown that achieving high quality and desired functional properties of a product is possible only with strict control of technological parameters at all stages of production and storage. Current trends in the industry are noted, such as the introduction of energyefficient technologies, membrane concentration methods, and improved drying and agglomeration processes, which makes it possible to expand the range of specialized products, improve their functional properties, and increase shelf life.