Products

Milk Powder - Production Line & Equipment

DESCRIPTION:

The milk fat content is standardized in a direct standardization system. The standard milk used to produce whole milk powder is often not homogenized.

In the production of dry whole milk, the heat treatment must be very severe so that the lipases will also be inactivated. This usually involves high temperature pasteurization to test negative peroxidase.

Falling film evaporators are commonly used for concentration, which is done in two or more stages to achieve a DS content of 45 - 55%.

Two-stage drying:

The final trace of moisture is the most difficult to remove, unless high drying temperatures are used to provide sufficient impetus. Since a high drying outlet temperature can have an adverse effect on powder quality, it is essential to operate at a lower outlet temperature with dairy products. If the moisture content of the formed powder is still too high, the post-drying stage is combined after the spray dryer in a two-stage process as illustrated in the figure.

The two-stage drying method for producing powdered milk products combines spray drying in the first stage and liquid bed drying in the second stage. The moisture content of the powder leaving the drying chamber is 2-3% higher than the final moisture content. The function of the liquid bed dryer is to remove excess moisture and finally cool the powder.

Powder is packed in cans, paper bags, laminated bags or plastic bags depending on the quality and requirements of consumers.

Production of powdered milk requires drying liquid milk into a powder which retains flavor, flavor and color as well as many important components such as proteins, fats, carbohydrates, vitamins, minerals, etc. Additional challenges are moisture uniformity, particle structure and size distribution, solubility, dispersibility and wetting ability.