The optimum technological conditions and optimal formula of a milk beverage imitating the flavour of coffee made from cassia seed,skimmed milk powder, soybean sprout and wheat were studied.

The lipid oxidation and protein denaturation involved with Maillard reaction of whole milk powder and skimmed milk powder were investigated at 35℃and 45℃storage temperature.

Studying the caking-resistant characteristics of skim milk powders by shear test;

The effective factors on thedispersing stability of amorphous powder and the evaluating methodwere studied with the skim milk powder and its mixtures with theadditives(xanthan gum andβ -cyclodextrins) as model materials.

The paper compare the characters of yoghurt about the water holding capacity,viscosity,flavor and texture,which were made by whey protein concentrate in stead of some part high quality skim milk powder.

The vegetable juice milk mainly consists of fresh vegetable juice(tomato juice and carrot juice),defatted milk powder and sugar,blending with stabilizer,acidulant and spice ect.

With shaddock juice and defatted milk powder as the major raw materials,the technology for producing shaddock yo-gurt was studied.

Study on technology of microcapsule through spray-drying method which using skim milk powder as shell-material;

In order to study the caking charateristics of the skim milk powder, a blowing-test apparatus was set up and the caking characteristics of skim milk powder with and without additives were investigated experimentally with the apparatus.

In this paper, the non-enzymatic browning of skim milk powder were experimentally studied and the effects of several factors such as water activity, storage temperature T, storage time and glass transition temperature Tg on the non-enzymatic browning of skim milk powder were examined.