Fuente: WIPO "dairy products" Milk powder is produced from skimmed milk, filtered and neutralised whey, sucrose 2, vegetable oil 9, vitamins, colouring and lecithin 15 in a process comprising evaporating 8, pasteurising 12, homogenising 13, partial spray drying 14, fluid bed drying 16 and storage 17. A liquid acid whey 3 is nano-filtered 4 to produce a starter liquid comprising 20%-25% solids. This is neutralised 4 to a pH of 6.4-6.7 and mixed with skimmed milk and sucrose 2. The mixture is evaporated 8 until it comprises 36%-48% solids. Vitamins, colouring and fat in the form of vegetable oil 9 are added prior to pasteurisation 12, homogenisation 13 and spray drying 14. The lecithin 15 is sprayed on the milk powder as it is finally dried in the fluid bed dryer 16. The milk powder comprises 45%-60% skimmed milk solids, 10%-15% whey solids, 1%-4% sucrose and 0.1%-0.3% lecithin. The neutralisation step 5 preferably involves the addition of potassium hydroxide. The acid whey 3 may be the by-product of casein manufacture.