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<p>3D printing (3DP) has emerged as a new opportunity for the food industry, particularly in the domain of dairy products for personalizing nutrition, food designing, and product structuring. This review explores recent advances in 3DP of milk-derived ingredients and dairy products, emphasizing their structural formation, stability, and post-processing characteristics. The promising range of applications of 3DP for customized functional and nutritious dairy foods catering to individual needs was also discussed. The principal development encompasses the utilization of milk ingredients for high-protein gels and modifying the intrinsic characteristics of dairy products such as cheese, ice cream, and milk solids-based snacks, enhancing their printability. Despite promising advancements and innovations, several challenges persist, such as maintaining microbial safety, mass production, and a lack of regulatory standards. By critically analyzing current methodologies and technological breakthroughs, this review elucidates the obstacles and prospects of 3DP of milk-based products, thereby advancing nutritious dairy foods.</p>

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3D printing of dairy ingredients and milk products: advances, challenges, and future perspectives

  • 期刊论文

  • 发表日期：

    2026年3月7日

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  • Aparnna V.P,
  • Kaushik Khamrui,
  • Writdhama G. Prasad,
  • Kuntal Roy

摘要

3D printing (3DP) has emerged as a new opportunity for the food industry, particularly in the domain of dairy products for personalizing nutrition, food designing, and product structuring. This review explores recent advances in 3DP of milk-derived ingredients and dairy products, emphasizing their structural formation, stability, and post-processing characteristics. The promising range of applications of 3DP for customized functional and nutritious dairy foods catering to individual needs was also discussed. The principal development encompasses the utilization of milk ingredients for high-protein gels and modifying the intrinsic characteristics of dairy products such as cheese, ice cream, and milk solids-based snacks, enhancing their printability. Despite promising advancements and innovations, several challenges persist, such as maintaining microbial safety, mass production, and a lack of regulatory standards. By critically analyzing current methodologies and technological breakthroughs, this review elucidates the obstacles and prospects of 3DP of milk-based products, thereby advancing nutritious dairy foods.