领学术科研之先，创食品科技之新
—— 中国食品杂志社
The demand for traditional dairy products in the form of ready to eat with extended shelf life has increased steadily, and to prepare them, minimum moisture has to be maintained by the application of different drying technologies. These technologies have some limitations and these can be overcome by application of foam-mat drying. This method has clear benefits, as it is capable of maintaining nutritional and sensory qualities, providing improved energy efficiency, and reducing costs. This paper covers the applications of foam mat drying in various dairy products, including yogurt, cheese, and whey powder. The challenges linked to foam stability and operational complexity need to be addressed for large scale implementation of foam mat drying.
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