AI Insight
Researchers have developed an electrical technique to concentrate milk without applying heat, offering an alternative to traditional dehydration methods used to produce powdered milk. Current industrial processes rely on high-temperature treatment, which is energy-intensive and can degrade heat-sensitive components including whey proteins, enzymes, and vitamins. The new method addresses these limitations by removing water through electrical means rather than thermal evaporation.
Why it matters
This technology could reduce energy consumption in dairy processing while better preserving the nutritional quality of milk products. The method may enable more sustainable production of shelf-stable milk products used throughout the food industry.
Understand the Science
Dehydrating milk to turn it into powder is, today, an energy-intensive process that subjects the product to high temperatures. Powdered milk is widely used by the food industry and allows the product to be stored and transported in a stable condition for long periods of time without the need for refrigeration. While industrial methods are effective, they have high energy costs and can alter heat-sensitive components, such as whey proteins, enzymes or vitamins.