Preparation of Value Added

EXPERIMENT 16 PREPARATION OF Products From Dried

Milk-Dairy Whitener
VALUE ADDED
PRODUCTS FROM
DRIED MILK -
DAIRY –
WHITENER
Structure

16.1 Introduction
16.2 Objectives
16.3 Experiment
Requirement
Procedure
Results
16.4 Precautions

16.1 INTRODUCTION
Dairy whiteners are widely used as a substitute for milk or cream or evaporated
milk in tea, coffee, cocoa or drinking chocolate. Manufacture of such products
adds to the value of milk powder, improves the utility and increases the profitability
for a dairy plant. Manufacture of dairy whiteners does not require any additional
facility in a dairy plant, which is manufacturing spray dried milk and also opens
up new avenues for profitable utilization of skim milk. In this exercise the students
will be exposed to the production of dairy whitener and thereby learn the method
of its manufacture. They will also know the other non-dairy ingredients which
could be used in the manufacture of whitener.

16.2 OBJECTIVES
l To study the preparation of Dairy –Whitener

16.3 EXPERIMENT
1. Equipment/materials required

Protein source- skim milk powder or sodium caseinate, Fat source- hydrogenated
oil or milk fat, Sweetening agent – maltodextrin/glucose syrup/ sugar, artificial
cream flavour, colour and emulsifier- phosphate, mixing vat fitted with stirrer,
spray drier with accessories.

2. Procedure

l Calculate the quantity of mix ingredients and tabulate

l Recombine the required ingredients in proper proportion in a mixing vat 53

Practical Manual— l Heat the contents of the vat to 50°C
Dairy Products-II
l Homogenize the mix at 50°C in two stage homogenizer

l Pasteurize the mix

l Spray dry the mix

l Record your observations in the production chart

3. Results

Calculate the mix ingredients and record in the following table

Ingredients used

Ingredients Weight Fat (Kg.) Serum Total

(Kg.) (Kg.) Solids solids
(Kg.) (Kg.)
Glucose syrup or maltodextrin
with a DE of 25-30/sugar
Hydrogenated vegetable fat with
melting point 35-40ºC/Milk fat:
Na-caseinate/Skim Milk Powder
Artificial cream flavour and
colour
Emulsifiers: Phosphates
Whole milk powder

Recombination of the ingredients:

Quantity of the recombined mix _________________Kg.

Homogenization of mixture:

Temperature ____________ºC Pressure : Ist stage:_______ psi

IInd stage____________

Pasteurization of the mix:

Method of pasteurization____________Batch/ Continuous

Temperature ___________ºC

Spray drying

Temperature of the feed material: ____________ ºC

Speed of atomizer:_________rpm

Rate of feeding _________Litre/hr Inlet air temperature _______ºC

54 Outlet air temperature ______ºC

 Temperature of the powder _______ºC Preparation of Value Added
Products From Dried
Quantity of the powder _____________Kg. Milk-Dairy Whitener

Packaging of powder:

Number of packages made_________

Quantity in each packet——————

Packaging material used___________ Vacuum/No vacuum_____________

16.4 PRECAUTIONS
l Handle the atomizer very carefully. It should be washed, cleaned and kept on a
wooden rack.

l Never run the atomizer with cold feed material.

l Maintain a steady temperature of hot air

l Make sure that all the powder handling equipment are completely dry

l In case of power break down close the feed valve to drying chamber immediately

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