Energy Costs Savings of Spray Drying Dairy Products
FRANCE - Different uses of current technologies can help reduce energy costs of spray drying of dairy products and enhance functional properties of dairy powders according to IDF and INRA expert Pierre Schuck.
25 June 2012
2 minute read
The 5th International Symposium on Spray Dried Dairy Products took place in St Malo, France, and marks the first collaboration on the topic between the Institut National de la Recherche Agronomique (INRA) and the International Dairy Federation (IDF).
Speakers recognised the importance of pursuing research on lactose crystallization given the complexity of the topic due to the high amount of whey types.
The 2012 edition also featured several new sessions, including an economic presentation on global trade of dairy powders, a commercial session for companies as well as a conference dedicated to nutrition and the nutritional impact of dairy powders.
Benoît Rouyer, CNIEL and IDF expert, noted that global trade of dairy powders is on the rise and underlined the high volume of investments worldwide in dairy powders.
Pierre Schuck, Chair of the Organizing Committee, said: "INRA and IDF experts have identified new uses for current technologies to reduce energy costs of spray drying processes, such as high concentration systems and spray drying of these high concentrated products. I'm delighted to see that companies, academics and researchers are working together towards common goals."
Nico van Belzen, IDF Director General, said: "This first IDF/INRA collaboration on spray drying dairy products is a true success. All presentations underlined the importance of spray drying in the industry's efforts to provide safe and quality dairy products. The combination of expertise of IDF and INRA experts and all stakeholders of the dairy chain brings about crucial developments in research and development."
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