On improving the functional properties of dairy powders

This research is directed towards gaining a better understanding of functional properties of dairy powders, factors affected them and ways via novel techniques to enhance them. The effects of storage and relative humidity on the final powder properties were investigated in addition to the importance of emulsion stability on enhancing the encapsulation efficiency. Hydrodynamic cavitation and carbon dioxide were also employed in this research to improve the drying process efficiency as well as powder properties. This research would help in the advancement of producing better quality powders with more efficient and cost effective drying process.