Stickiness of dairy powders an international comparative study of test methods

Stickiness of dairy powders has long been a focus area of research in the dairy sector due to its direct relation to processing and powder handlingproperties. Despite the universal acknowledgement of its importance, many different test methods have been used to measure stickiness. Thesemethods vary on the basis of measurement principle and conditions of measurement. The reason behind the use of different methods is becausethere is no clear consensus on what the factors are and mechanisms that affect stickiness.In this study, five independent parties Danone Nutricia Research (The Netherlands), INRA (France), Massey University (New Zealand), Teagasc(Ireland) and NIZO (The Netherlands) collaborated in a joint effort to compare different test methods for stickiness on skim milk powder (SMP)