What is the difference between freeze-dried horse milk and spray-dried milk powder?

What is the difference between freeze-dried horse milk and spray-dried milk powder?
　　What is the difference between freeze-dried horse milk and spray-dried milk powder? These two methods can be used to dry horse milk for long-term storage. What is the difference between the two drying methods? Which powder is better?
　　The principle of spray drying: spray a liquid or substance into a hot gas bottle with a sprayer. During the downfall, the liquid will evaporate. That liquid will take off and be captured. The products that fall off are powdered tablets made from milk or other products. The disadvantage is that high temperatures are required during this process, which is why the natural attributes of the product are lost.
　　The principle of lyophilization is to freeze the product in advance, then place it under vacuum, and then sublimate the frozen liquid through the vacuum. The lyophilization process is performed at a low temperature. Therefore, the structure of the product remains intact, which is why the dried product can be quickly absorbed after processing. Due to the vacuum, the ice cubes evaporate immediately without being transferred into the water again, which guarantees the original taste, texture and nutritional content of the product.
　　FreezeFood freeze dryers are suitable for dairy products (milk, whey and cream), coffee, coffee substitutes, tea, spices, powdered drinks and cereal-based foods.
　　The advantages of lyophilized products:
　　-Hardly loses nutrients
　　-No additives, green healthy freeze-dried food
　　-Packaging does not require any heavy packaging
　　-Product weight reduction
　　-Positive volume effect, increased solubility in water
　　-After rehydration, the product has the strength level of the original product
　　-Short product preparation time
　　Product-Product performance remains the same as the drying process takes place at low temperatures
　　-The product structure is intact, which is why the product can absorb liquid again after the drying process
　　-The quality of lyophilized products is high, mainly because the temperature remains low throughout the process.
　　What is the difference between freeze-dried horse milk and spray-dried milk? These two methods can be used to dry horse milk for long-term storage. What is the difference between the two drying methods? Which powder is better?
　　The principle of spray drying: spray a liquid or substance into a hot gas bottle with a sprayer. During the downfall, the liquid will evaporate. That liquid will take off and be captured. The products that fall off are powdered tablets made from milk or other products. The disadvantage is that high temperatures are required during this process, which is why the natural attributes of the product are lost.
　　The principle of lyophilization is to freeze the product in advance, then place it under vacuum, and then sublimate the frozen liquid through the vacuum. The lyophilization process is performed at a low temperature. Therefore, the structure of the product remains intact, which is why the dried product can be quickly absorbed after processing. Due to the vacuum, the ice cubes evaporate immediately without being transferred into the water again, which guarantees the original taste, texture and nutritional content of the product.