Functionality of Milk Powders and Milk-Based Powders for End Use Applications—A Review Anup Sharma, Atanu H. Jana, and Rupesh Shrikant Chavan Abstract: Newer variants of milk powders and milk-based powders are being produced are looking for prospective end users. Powders possess physical and functional properties that are of significance in its usage notably powder structure, particle size distribution, powder density, bulk density, particle density, occluded air, interstitial air, flowability, rehydration (wettability, sinkability, dispersibility, solubility), hygroscopicity, heat stability, emulsifying ability, water activity, stickiness, caking, and others. Some of the functional properties of significance to milk powders and milk-based powders are discussed in this review. Applications with regard to specific milk powders for reconstituted cheese making, coffee creamers, and those suited for milk chocolate and for the baking industry are described. Introduction Dairy products are highly perishable. Converting milk into milk powder increases its shelf life and enables it to be stored for ex- tended period (about 1 year) without substantial loss of quality, even at ambient temperatures. The dairy-based powders are not only used for recombination or reconstitution, but they can be exploited for their intrinsic functional properties for application as a food ingredient in several “value-added foods” such as confec- tionery, bakery, and meat products. Knowledge and a basic under- standing of the functional properties of milk powder wise enable food processors to prepare “tailor-made” value-added milk-based powders. Powdered ingredients are stable and convenient for stor- age, and since the consumer never sees the food assembly process, any prejudices concerning the lower quality associated with dried ingredients is removed. Foods prepared from powdered ingredients are usually considered to be of lower quality (and therefore lower value) than fresh or frozen ingredients and products. In recent days there is great emphasis on adding value to powders, and therefore, an inclusive effort from dairy plant and powder processors, ingre- dient people, marketing experts is requisite to identify the means to add more value. Consumers are willing to pay more for milk powders if they can perceive high functionality and quality, as well as multifunctional properties. Market Scenario of Milk Powders World milk production is projected to increase about 1.9% dur- ing the next 10 years compared to 2.1% annual growth expe- rienced in the past decade. World milk production is projected MS 20120616 Submitted 5/2/2012, Accepted 5/23/2012. Authors Sharma and Jana are with Dairy Technology Dept., S.M.C. College of Dairy Science, Anand Agricultural Univ., Anand 388 110, Gujarat, India. Author Chavan is with Food Science and Technology Dept., Natl. Inst. of Food Technology Entrepreneurship and Management, Kundli, Haryana, India.Direct inquiries to author Chavan (E-mail: rschavanb_tech@rediffmail.com) to increase by 153 million tons, of which 73% is expected to come from developing countries, especially India and China (Joshi 2012). Skim milk powder (SMP) worldwide exports are now ex- pected to fall to 1186000 tons in 2009, down 2% from the previous year, largely due to a significant decline in exports from the United States to around the 350000 tons, as excess supplies of milk there have dropped. Global exports of whole milk powder (WMP) are expected to be of 1826000 tons in 2009, 1.2% lower than in 2008, largely due to a sizeable forecast decline from the European Union of 100000 tons. WMP remains the key milk product exported by surplus milk producing regions, such as the European Union, to growing developing country markets. New Zealand, the largest WMP exporter with a market share of some 38%, is set to in- crease exports in 2009 to a record 686000 tons. Deliveries by Australia are expected to remain near 2008 volumes, while those of Argentina, the third largest supplier, could decline (Anonymous 2009). Powder prices will also likely be lower in 2012 than last year. United States Department of Agriculture forecasts nonfat dry milk (NDM) prices averaging $1.36 to $1.42 per pound for 2012, 8% below the $1.51 per pound price in 2011. Imports of SMP by major importing countries are expected to expand by only 1% this year, following last year’s record pace (Madison 2012). Functional Properties of Milk Powders Dairy powders are frequently used for convenience in appli- cations for transportation, handling, processing, and for product formulations. Powders possess physical and functional properties, including powder structure, particle size distribution, powder den- sity, bulk density, particle density, occluded air, interstitial air, flowability, rehydration (wettability, sinkability, dispersibility, sol- ubility), hygroscopicity, heat stability, emulsifying properties, glass transition temperature, water activity, stickiness, caking, and even scorched particles. Some of the functional properties of signifi- cance to milk powders and milk-based powders are delineated below: 518 Comprehensive Reviews in Food Science and Food Safety  Vol. 11, 2012 c  2012 Institute of Food Technologists doi: 10.1111/j.1541-4337.2012.00199.x