Milk concentrate (MC) viscosity is a key process control parameter in the manufacture of dairy based powders that affects both process efficiency and powder functionality. If the viscosity of MC is too high, various processing issues can arise, i.e., pump blockages, fouling, poor atomisation, product rework and production downtime. Viscosity of MC is dependent on various intrinsic (e.g., total solids content, protein: lactose ratio, mineral profile, pH) and extrinsic (e.g., temperature, agitation, high shear) parameters. It is therefore necessary to understand the effects of these parameters on the viscosity of MC to maintain an optimal process. This review focuses on outlining the parameters that affect the viscosity of MC and recent advances in processing strategies to reduce viscosity of MC prior to spray drying during powder manufacture.

牛奶浓缩物 (MC) 粘度是生产乳基粉末的关键过程控制参数，会影响过程效率和粉末功能。如果 MC 的粘度过高，则会出现各种加工问题，即泵堵塞、结垢、雾化不良、产品返工和生产停工。MC 的粘度取决于各种内在（例如，总固体含量、蛋白质：乳糖比、矿物质分布、pH）和外在（例如，温度、搅拌、高剪切）参数。因此，有必要了解这些参数对 MC 粘度的影响，以保持最佳工艺。本综述重点概述了影响 MC 粘度的参数，以及在粉末制造过程中喷雾干燥前降低 MC 粘度的加工策略的最新进展。