Overview of Dried Milk Powders in the Food Industry
With a rising demand for convenience food and longer shelf-life dairy options, dried milk powders have become crucial in food manufacturing. This sector is expected to grow rapidly due to its ability to solve perishability challenges in dairy. As a key product in food processing and manufacturing, Whole Milk Powder (WMP) and Skim Milk Powder (SMP) are produced through a highly controlled evaporation and drying process.
Principle of Drying in Dairy Processing
Drying is a mass transfer process involving the removal of moisture by evaporation. In food technology consulting, it’s essential to understand that dry air interacts with moist food, absorbing water content. This moist air is then replaced with dry air until the desired dryness is achieved. This process is central to producing high-quality powdered dairy products.
Step-by-Step Manufacturing of Dried Milk Powder
1. Milk Reception
On arrival at the food processing plant, raw milk undergoes rigorous quality checks including fat, SNF (Solids-Not-Fat), acidity, temperature, antibiotic residues, and adulteration. Accepted milk is stored in chilled silo tanks below 5–7°C to maintain freshness.
2. Standardization
Fat and SNF levels in milk are standardized to meet regulatory norms. This is done by separating milk into cream and skim milk and recombining them using automated systems like the Standomat to achieve consistent fat content.
3. Pasteurization
Milk is pasteurized using HTST (High Temperature Short Time) method at 72.3°C for 15–26 seconds. Many food manufacturing consultants recommend extended pasteurization to prevent survival of pathogens like Mycobacterium avium subspecies paratuberculosis (MAP), which has been linked to Crohn’s disease.
4. Evaporation / Concentration
Evaporation reduces energy consumption in drying. Falling film evaporators are commonly used to concentrate milk up to 40–60% total solids. Vapors are removed and recompressed for efficiency. This step is key for cost-effective food plant engineering.
5. Spray Drying – The Core Technology
In spray drying, concentrated milk is atomized and sprayed into a hot-air drying chamber (180–200°C). Heavier particles fall to the bottom while finer particles are separated in a cyclone separator and filtered.
Advanced systems use two-stage spray drying with static and vibrating fluid beds to preserve powder quality and prevent overheating. This method yields high bulk density, spherical particles.
6. Alternate Drying Methods in Food Factory Design
Roller (Drum) Drying:
Milk is dried on steam-heated rotating drums, and the dry film is scraped off with a blade.
Advantages:
- No need to heat large air volumes
- Oxygen-free drying, preserving sensitive nutrients
However, it results in irregular, low-density powder particles, unlike spray drying.
Freeze Drying (Lyophilization):
In this premium method, milk is frozen and sublimed under vacuum. It retains vitamins, proteins, and bioactives, but is rarely used for milk powder due to high energy costs.
7. Packaging and Storage of Milk Powders
Despite their stability, milk powders must be protected from moisture, oxygen, heat, and light to maintain shelf life. Common packaging includes multi-wall plastic-lined bags (25kg) or bulk bins. Whole milk powders (WMPs) are prone to oxidation at high temperatures (>30°C).
Nutritional Value of Dried Milk Powder
Powdered milk retains:
- Essential minerals: Calcium, Magnesium, Potassium, Zinc
- Vitamins: A, D, E, K
- Amino acids: Crucial for cell growth, immunity, and calcium absorption
These nutrients are preserved through precise evaporation and drying processes.
Conclusion: Consulting Expertise in Dairy Powder Processing
Partnering with an experienced food consultant or dairy processing consultant ensures:
- Compliance with FSSAI and GMP standards
- Efficient plant design and layout
- Selection of optimal processing equipment
- High-quality product development
- Competitive cost modeling
Whether you're launching a milk powder manufacturing unit or optimizing your current setup, leveraging the right food consultancy services can accelerate success.
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