Interactions Between Lactose-Protein-Mineral and their Implication on the Production of Dairy Products

Milk and dairy products are vital components of the daily diet, providing high-quality proteins, lactose, fats, and numerous essential nutrients. However, their relatively short shelf-life presents challenges in distribution and storage. Dairy powders, characterised by varying protein concentrations and optional lactose and fat content, are widely utilised in the food industry due to their extended shelf-life, ease to transport, handling, processing, and incorporation into product formulations. To meet the growing demand for stable, functional, and high-protein dairy ingredients, innovative processing approaches such as non-thermal technologies and calcium fortification have gained significant interest. This research aimed to investigate the effects of low-frequency ultrasound and calcium addition on milk protein-lactose systems, focusing specifically on their physicochemical, structural, thermal, and functional properties during processing and drying.<p></p>