As a nutrient, milk contains many valuable and nutritive compounds for humans. Proteins are among the most valuable milk compounds, which contain nine essential amino acids for the body. Considering the unique functional and nutritive properties of milk proteins, the aim of this thesis was to produce chewable tablets made of milk proteins. These chewable tablets weigh approximately 800 milligrams and as a nutritive food, they may be used to substitute between meals when food products are not readily available to supply. The ingredients of these tablets also include lactose, necessary minerals, vitamins (in order to meet the body’s nutritional needs), sweeteners, and flavors, adhesive and lubricant composites (to improve the tablets’s organoleptic properties). Nine different formulas and two different techniques wet granulation and direct compression were used to make the tablets. In the wet granulation process, four different temperatures were used to dry the granules. The chemical and physical properties were examined through compound analysis and the measurement of tablet hardness and corrosion. To measure, the liquid absorption rate and the rate by which the body absorbs the pills, the rehydration of the pills and analysis of the employed compounds in formulas and the conditions of production technology were measured and the results analyzed. In addition, trained testers were employed to test the sensual and organoleptic properties of the tablets. In the end, to see the possible effects of the storage time on the tablets, important tests were retaken. Results showed that milk proteins are very compressible and can easily be transformed into tablets adequate for consumption and storage. Wet granulation with the use of the adhesive polyvinylpyrrolidone under 70°C. Heat to dry the granules was advantageous for both its physical property, having produced a pill that has adequate hardness, and functional property, a pill whose hygroscopic nature improves its rehydration. The measurement of the organoleptic properties of the tablets showed that the sweeteners and the banana flavors can enhance the taste. Finally, the analysis showed that the tablets’ physiochemical, functional and nutritional properties of the pills were not much changed during the storage. Key Words: Chewable tablets, Milk protein powder, Milk proteins, Rehydration
