Supplemental material - Herrera et al.

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Fig S1. Selected spectra of whole milk powder (A) and yoghurt powder (B) dried at different temperatures and spreading thickness by refractance window and Freeze-drying. (---) 40°C - 0.00161 m, (---) 40°C - 0.003 m, (---) 52°C - 0.001 m, (---) 80°C – 0.001 m, (---) 80°C – 0.003 m , (---) Freeze-drying. Table S1. Multiple comparisons test between pH values, solubility, and hygroscopicity of powders obtained at different drying conditions. Table S2. Positions of the peaks for each protein structure of whole milk powder at different temperatures and spreading thickness. Table S3. Positions of the peaks for each protein structure of yoghurt powder at different temperatures and spreading thickness. Table S4. Multiple comparisons test between the position of each peak for powders obtained at different drying conditions. Table S5. Multiple comparisons test between intensities (FTIR) of powders obtained at different drying conditions.

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