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Dairy Powders and Concentrated Products

Dairy Powders and Concentrated Products

Adnan Y. Tamime (Editor)

ISBN: 978-1-444-32273-6

Nov 2009, Wiley-Blackwell

408 pages



The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk).

This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world.

For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email:

Also available from Wiley-Blackwell
Milk Processing and Quality Management
Edited by A.Y. Tamime
ISBN 978 1 4051 4530 5

Edited by A.Y. Tamime
ISBN 978 1 4051 5503 8

Advanced Dairy Science and Technology
Edited by T. Britz and R. Robinson
ISBN 978 1 4051 3618 1

International Journal of Dairy Technology
Published quarterly
Print ISSN: 1364 727X
Online ISSN: 1471 0307

1: Chemistry of Milk – Role of Constituents in Evaporation and Drying.

2: Current Legislation on Concentrated and Dried Milk Products.

3: Technology of Evaporators, Membrane Processing and Dryers.

4: Production of Evaporated Milk, Sweetened Condensed Milk and ‘Dulce de leche’.

5: Dried Milk Products.

6: Casein and Related Products.

7: Dried Whey, Whey Proteins, Lactose and Lactose Derivative Products.

8: Specialist and Novel Powders.

9: Infant Formulae – Powders and Lliquids.

10: Process Control in Evaporation and Drying.

11: Hazards in Drying

"International contributors detail manufacturing methods, scientific aspects, and properties of milk powders and whey powders … .The book will be of interest to dairy scientists, students, researchers, and dairy operators." (Book News, December 2009)
The only book to focus on the science and technology of this important sector of the dairy industry

Part of the highly successful Society of Dairy Technology (SDT) book series

Written and edited by a team of specialist contributing authors and an internationally-known editor

Features a chapter on the international legislation governing product standards