Milk powder. Mohammed Sabah. Presentation structure. Introduction General process description Specifications necessary to Drying milk manufacture Food and health uses Reconstitution Nutritional value Export market Use in biotechnology. Hygienic Aspects Insolubility Deterioration
Acidity should be less than 0.15%.
Increased acidity for simple varying reduce the solubility of milk powder.
The significant increase in the acidity of the milk lead to clotting of Casein.
Constituent Whole Milk Skim Milk Whey Sweet-Cream Buttermilk
Fat 26 1 1 5
Lactose 38 51 72-74 46
Casein 19.5 27 0.6 26
Other proteins 5.3 6.6 8.5 8
‘Ash’ 6.3 8.5 8 8
Lactic acid — — 0.2–2 —
Water 2.5 3 3 3
There are several ways to manufacture milk powder, but the most quality and widely used at the moment is a spray drying method Spray drying process.
Method and principle:
Milk is concentration by evaporation before entering the drying tower (50-60% dry matter), then milk is sprayed by machine gun installed in the top of the conical tower.
Sieve = غربال
Powdered milk is frequently used in the manufacture of infant formula, confectionery such as chocolate and caramel candy, and in recipes for baked goods where adding liquid milk would render the product too thin.
It is widely used in many developing countries because of reduced transport and storage costs (reduced bulk and weight, no refrigerated vehicles).
European production of milk powder is estimated around 800.000 tons of which the main volume is exported in bulk packing or consumer packs.
Brands on the market include "Nido", from the company Nestlé, "Incolac" from the company Belgomilk, and "Dutch Lady" from FrieslandCampina.
1. In the fresh milk, bacteria are present that are not killed by the heat treatments to which the milk is subjected before and during drying.
2. Conditions during the various process steps until the product is dry do allow growth of some bacterial species
3. During manufacture, incidental contamination may occur. The level of contamination is generally low and remains low if the bacteria involved cannot grow.
1.Roller-dried milk looks completely different from spray powder in the microscope. It consists of fair-sized flakes.
Due to the intense heat treatment during the drying it has a brownish color, a strong cooked flavor, and the availability of lysine has been considerably reduced, by 20 to 50%.
2.Freeze-dried milk consists of coarse, irregularly shaped, and very voluminous powder particles, which dissolve readily and completely.