Erbay, ZaferSalum, PelinBolat, Enise Betül2025-01-062025-01-062023978-012819895-7978-012822783-110.1016/B978-0-12-819895-7.00003-12-s2.0-85163508498https://doi.org/10.1016/B978-0-12-819895-7.00003-1https://hdl.handle.net/20.500.14669/1460Milk is a special raw material in the food industry, with its unique components, these components' valuable properties, ease of fractionation, and susceptibility to change. All these features create important opportunities and grounds for the drying of dairy products. Today, a wide variety of dried dairy products are available in the market, and studies continue to improve their quality and variety. Moreover, researchers have carried out studies to preserve the valuable dairy ingredients during drying and deliver them in their active form to the organs, where they will present their prospective impact. As the drying of dairy products is a comprehensive topic, in this chapter, dried dairy products are summarized, and the recent efforts to overcome the challenges in their production are discussed within the scope of some highlighted issues. © 2023 Elsevier Inc. All rights reserved.eninfo:eu-repo/semantics/closedAccessDairy powderEncapsulationFlavor retentionNon-enzymatic browningOxidationSpray dryingBook Chapter701651