RO-NF-UF:
Prior to transport/spray drying: whey, milk, permeate

Evaporation:
Prior to drying, highly viscous media (protein), low degree of denaturation, Ca-PO4 – stabilise/antifouling (lactose)

Drying:
Powder properties (solubility, hygroscopicity, taste, colour), agglomeration, instantisation, licithin, rewetting