Spray drying in the cheese industry

Advances in the application of spray drying in relation to the cheese industry are discussed. The technology of producing cheese powder is briefly covered, together with the production of skim milk powder suitable for subsequent conversion into cheese and the technology of processing whey into various dry products. A new process, called TIXOTHERM (TM), is described. TIXOTHERM (TM) is suitable for the processing of permeate, produced as a by-product from the ultrafiltration of whey or milk, into a non-hygroscopic powder. After evaporation to 60 % total solids (TS), the permeate concentrate is subjected to a three-step process comprising concentration to 86 % in the Rosinaire (TM) paddle dryer; holding, stabilization and curing in a screw conveyor with two augers; and finally drying and cooling in a combined back-mix/plug-flow fluid bed drier. In comparison with the traditional processes, TIXOTHERM (TM) provides significant savings in both energy (about 30 %) and building costs (up to 75 %). (c) 2005 Published by Elsevier Ltd.