Pierre Schuck & Romain Jeantet 
Analytical Methods for Food and Dairy Powders 

Food and dairy powders are created by dehydrating perishable
produce, such as milk, eggs, fruit and meat, in order to extend
their shelf life and stabilise them for storage or transport. These
powders are in high demand for use as ingredients and as food
products in their own right, and are of great economic importance
to the food and dairy industry worldwide. Today, the ability to
control food and dairy powder quality is a source of key
competitive advantage. By varying the dehydration process design,
and by controlling the technological and thermodynamic parameters
during dehydration, it is possible for manufacturers to engineer
the biochemical, microbiological and physical characteristics of
the food powder to meet their specific product requirements.

This book provides an overview of the existing, adapted or new
techniques used to analyse safety and quality in modern food and
dairy powders. Based on original research by the authors, the book
uses 25 commercial dairy and non-dairy powders to illustrate a
range of biochemical and physical methods used to evaluate and
characterise powdered food products. Written from a practical
perspective, each chapter focuses on a particular analytical
technique, outlining the purpose, definition and principle of that
method. The authors guide the reader through all of the instruments
needed, the safety measures required, and the correct procedures to
follow to ensure successful analysis. Instructions on accurate
measurement and expression of results are included, and each
chapter is richly illustrated with original data and worked
examples.

Analytical Methods for Food and Dairy Powders is a unique
step-by-step handbook, which will be required reading for anyone
involved in the development and manufacture of powdered food
products. Food and dairy scientists based in industry will find it
essential for new product development and improved quality control,
while researchers in the laboratory will especially value the new
techniques it comprises.

About the author

Pierre Schuck, Anne Dolivet and Romain Jeantet are all based at INRA (the French National Institute for Agricultural Research), Agrocampus Ouest, Rennes, France. Pierre Schuck is Research Engineer, Anne Dolivet is Research Technician and Romain Jeantet is Professor in Food Science and Process Engineering.