“…Freeze drying allows to obtain high quality products with long shelf life while maintaining structural integrity and minimal degradation of milk constituents (Fyfe et MP is in great demand in various sectors of food industry. It is used for the production of a wide range products, the condition of which directly depends on the quality of MP and its technological characteristics (Baldwin et al, 2020;Galstyan et al, 2019). The formation of such key technological properties of MP as heat stability and cheese making properties has a complex multifactorial nature (Simone et al, 2019;Tyulkin et al, 2018;Kruchinin et al, 2020), due to genetic and paratypical methods of obtaining raw milk of proper quality and desired composition, including protein, and production methods of influencing on it (Kruchinin et al, 2020;Magan et al, 2019;Sharma et al, 2012).…”