Process optimisation milk powder

Process optimisation to improve the nutritional value of milk powder

Process optimization milk powder is a research project of the professorship Dairy process technology.

The issue

The production process for milk powder entails several heat treatment steps, which affect the nutritional value of the final product. Heat treatment may cause protein glycation in the milk, which then loses its nutritional value.

The project

The Go4Dairy project used laboratory-scale experiments to simulate part of the production process for milk powder. The results of these experiments will be used to develop a model that can predict the glycation level of milk protein during production.


A model that allows the various project partners to ultimately optimise their production process in order to improve the nutritional value of milk powder.

Professor: Peter de Jong, Dairy Process Technology
Project duration: 2016 – 2020
Project partners: Dutch Dairy Chain, FrieslandCampina, NIZO Food Research, Vreugdenhil Dairy Foods, Van Hall Larenstein