Foppm502 Powdered Milk Making

RQF LEVEL 5
TRADE: FOOD PROCESSING

MODULE CODE: FOPPM502
TEACHER’S GUIDE
Module name: POWDERED MILK
MAKING
Contents
Introduction ............................................................................................................................... 4
Learning Unit 1: Evaporate pasteurized milk............................................................................. 2
Learning outcome 1.1: Check pasteurized milk quality ......................................................... 3
Learning outcome 1.2: Concentrate pasteurized milk .......................................................... 9
Learning outcome 1.3 Adequate homogenization of milk .................................................. 15
Learning Unit 2: Monitoring drying process ............................................................................ 18
Learning outcome 2.1 Checking of evaporated milk ........................................................... 19
Learning outcome 2.2 Appropriate monitoring of drying process ...................................... 24
Learning outcome 2.3 Proper checking of dried milk .......................................................... 30
Learning Unit 3: Package and store powdered milk ................................................................ 34
Learning outcome 3.1: Proper packaging of powdered milk .............................................. 35
Learning outcome 3.2: Labelling of powdered milk ............................................................ 41
Learning outcome3.3: Proper storage of powdered milk .................................................. 43
2
Acronyms
ALP: Alkaline phosphatase

ATP: Adenosine tri phosphate
CFU: Colony forming unit
TCC: Total coliform count
TBC: Total bacterial count
TVBC: Total viable bacterial count
PPE: Personal protective equipment
UF: Ultrafiltration
RO: Reverse osmosis
FO: Forward osmosis
PH: Potential on hydrogen
CLR: Corrected lactometer reading
TS: Total solid
TDS: Total dried solid
3
Introduction
Milk powder also called milk powder, dried milk, or dry milk manufacture is a simple process now
carried out on a large scale. It involves the gentle removal of water at the lowest possible cost under
stringent hygiene conditions while retaining all the desirable natural properties of the milk - colour,
flavour, solubility, nutritional value. Whole (full cream) milk contains, typically, about 87% water
and skim milk contains about 91% water. During milk powder manufacture, this water is removed by
boiling the milk under reduced pressure at low temperature in a process known as evaporation. The
resulting concentrated milk is then sprayed in a fine mist into hot air to remove further moisture and
so give a powder. Approximately 13 kg of whole milk powder (WMP) or 9 kg of skim milk powder
(SMP) can be made from 100 L of whole milk.
There are mainly two types of milk powders. Skimmed Milk Powder and Full cream milk powder.
Skimmed Milk Powder has 1.5% Fat and FCMP has 26% Fat.
Skim Milk Powder (SMP) or Nonfat dry milk: is the product resulting from the partial removal of
fat and water from pasteurized milk.
Whole Milk Powder (WMP)or full cream milk powder is the product resulting from the partial
removal of water from pasteurized milk.
Milk powders may vary in their gross composition (milkfat, protein, lactose), the heat treatment they
receive during manufacture, powder particle size and packaging. Special "high heat" or "heat-stable"
milk powders are required for the manufacture of certain products such as recombined evaporated
milk. Milk powders of various types are used in a wide range of products such as baked goods,
snacks and soups, chocolates and confectionary (e.g. milk chocolate), ice cream, infant formulae,
nutritional products for invalids, athletes, hospital use etc., recombined milks and other liquid
beverages.
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Module Code and Title: FOPPM502 POWDERED MILK MAKING
Learning Units:
1. Evaporate pasteurized milk
2. Monitor drying process
3. Package and store milk powder
n
Learning Unit 1: Evaporate pasteurized milk
STRUCTURE OF LEARNING UNIT
Learning outcomes:
1.1 Proper checking of pasteurized milk quality
1.2 Proper concentrating pasteurized milk
1.3 Adequate homogenization of milk
2
Learning outcome 1.1: Check pasteurized milk quality
Duration: 3 hrs
Learning outcome 1.1 objectives :

By the end of the learning outcome, the trainees will be able to:
1. Monitor pasteurization process.
2. check the effectiveness of pasteurization
3. perform microbiological test of pasteurized milk
Resources
Equipment Tools Materials
PPE, Autoclave, Microscope, Thermometer, timer, loop, Samples, Culture media,

Charm multipurpose alkaline phosphatase test Petri dishes with sterile
analyzers kit, peroxidase test kit, glass culture media, markers,
ware, Bunsen burner, racks Applicator sticks, Parafilm
paper, Disinfectants
Advance preparation:
.
.
.
3
Indicative content 1.1: Check pasteurized Milk quality
Summary for the trainer related to the indicative content (key notes using bullets such as
ticks etc)
• Monitoring pasteurization process
A. Time and tempearture
✓ The minimum pasteurization conditions are those having bactericidal effects

equivalent to heating every particle of the milk to;
- 72 °C for 15 seconds (continuous flow pasteurization) or
- 63 °C for 30 minutes (batch pasteurization)
• Milk pasteurization efficacy is typically checked by using;
A. Alkaline phosphatase test
Procedures of testing ALP
✓ The alkaline phosphatase (ALP) is an enzyme normally present in raw milk and it
is inactivated in conditions of heat treatment.
✓ The temperature of inactivation of ALP is slightly higher than that required for
the destruction of pathogenic bacteria.
✓ So the ALP test in pasteurized milk is used to verify if the heating process of
pasteurization is done correctly. Thus, the milk is safe for consumption.
Apparatus required;
- Water-Bath -maintained at 37±l⁰C, thermostatically controlled.

- Comparator - with special discs of standard colour glasses calibrated in μg p-
nitro phenol per ml milk, and 2 x 25 mm cells.
- Test Tubes - of size 16 x 1.50 mm and rubber stoppers to fit.
- Pipettes - 1, 5, and 10 ml.
- Filter Paper - Whatman No. 2 or equivalent.
- Litmus Paper
Procedures:
- Pipette 5 ml of buffer substrate into a clean, dry test tube followed by 1 ml of

the milk to be tested. Stopper the tube, mix by inversion and place in the
water-bath.
- At the same time place in the water-bath a control tube containing 5 ml of the
buffer substrate and 1 ml of boiled milk of the same kind as that under test
that is pasteurized homogenized, low fat.
4
- After 2 hours, remove the tubes from the bath, invert each and read the
colour developed using the comparator and special disc, the tube containing
the boiled milk control being placed on the left of the stand and the tube
containing the sample under test on the right. Record readings which lie
between two standard colour discs by adding a plus (+) or minus (-) sign to the
figure of the nearest standard.
B. Peroxidase test
Procedures
- The peroxidase isolated from milk was given the name lactoperoxidase and was the
first enzyme reported to be found in milk
- The main function of the enzyme is to catalyze the oxidation of molecules in the
presence of hydrogen peroxide and to help production of products with a wide
antimicrobial activity.
- The persistence of lacto-peroxidase activity in pasteurized milk provides a good
indication of the quality of a product, because only a raw milk of good
microbiological quality can be put through a mild pasteurization process in order to
not inactivate this enzyme.
- Quantifying lacto peroxidase in pasteurized milk enables instead to determine the
nutritional quality of milk. Higher value of peroxidase means that the milk has
preserved its original characteristics.
Principle of the test

H2O2 + indicator red coloured
✓ In presence of an indicator and hydrogen peroxide, milk peroxidase catalyzes
forming a red compound with an intensity that is directly proportional to the
concentration of peroxidase in the sample when measured at 505 nm.
• Microbiological testing of pasteurized milk
✓ The methylene blue reduction and phosphatase tests are methods widely used
to detect the presence of microbes in pasteurized milk.
✓ The standard plate count is used to determine the total number of bacteria
present in a specified amount of milk, usually a milliliter (mL). This is used for the
grading of milk.
A. Total Viable Bacterial Count (TVBC)
✓ The total bacteria count is the number of bacteria in a sample that can grow and
form countable colonies on Standard Methods Agar after being held at 32°C
(90°F) for 48 hours.
✓ Total bacterial count (TBC) is the bacteria growth per ml of milk over a fixed
period of time.
✓ High TBC milk should be avoided since some bacteria (Staphylococcus aureus,
Escherichia coli and Streptococcus agalactiae) found in raw milk can cause
diarrhoeal disease and food poisoning
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Objectives:
- The presence of pathogenic bacteria in milk is the major public health concern
resulting in food borne illness.
- Grade A milk must have a microbial load less than 100,000 CFU/ml for raw and must
be below 20,000 CFU/ml after pasteurization
B. Total Coliform Count (TCC)

✓ The coliform count is the number of colonies in a sample that grow and form
distinctive countable colonies on Violet Red Bile Agar after being held at 32°C
(90°F) for 24 hours.
✓ Coliforms are generally only present in food that have been fecally or
environmentally contaminated.
C. Pathogens
✓ Testing dairy products for bacteria is essential for the quality and safety of end
products in the dairy industry
✓ A whole range of pathogens can have a detrimental effect on milk quality, and dairy
microbiology testing is a highly effective set of methods for detecting them.
✓ Dairy microbiology can identify microbial threats in dairy products, including:
- E.coli and coliforms
- Salmonella
- Listeria monocytogenes
- Cronobacter
- Enterobacteriaceae
- Staphylococcal enterotoxin
- Coagulase positive Staphylococci
- Clostridium perfringens
- Thermotolerant Campylobacter spp.
- Bacillus cereus
- Somatic cells
- Moulds
- Probiotics.
- Some of these pathogens, such as salmonella, can affect a wide range of dairy
products, including powdered milk and infant formula.
Testing method
- One method for testing for bacteria in milk is to use a culture method, such as
the Charm Microbial Peel Plate.
- This microbial test will detect E. coli and coliforms, aerobic bacteria, and
Enterobacteriaceae in milk samples.
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Equipment
- There is a range of dairy testing equipment for use both on-farm and in the lab. This
includes Charm multipurpose analyzers that can conduct different ATP tests.
- These analyzers can test milk for pasteurization levels and the presence
of microorganisms by reading a range of different ATP swab tests.
Theoretical learning Activity

- Conduct brainstorming session with the student on different pasteurization conditions of
raw milk
- Have students in their respective groups and discuss different types of milk pasteurization
effectiveness tests
- Have students in their respective groups and discuss different types of microbiological tests
in pasteurized milk
Practical learning Activity

Provide students with pictures of the different culture medium talked above.
Points to Remember (Take home message)
- Pasteurization is at 72 °C for 15 seconds (continuous flow pasteurization)

or 63 °C for 30 minutes (batch pasteurization)
- ALP test in pasteurized milk is used to verify if the heating process of
pasteurization is done correctly
- Quantifying lacto peroxidase in pasteurized milk enables to determine the
nutritional quality of milk. Higher value of peroxidase means that the milk
has preserved its original characteristics
Learning outcome 1.1 formative assessment

Written assessment
1. What is the purpose of pasteurizing the milk during powdered milk making?
Answer:
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✓ Pasteurizing the milk during powdered milk making aims at reducing the number of any
pathogenic micro-organisms in milk and liquid milk products, if present, to a level at
which they do not constitute a significant health hazard
2. Explain how pasteurization process can be monitored during milk pasteurization
Answer:
✓ pasteurization process can be monitored by checking pasteurization temperature
within specific period of time.
- Checking if milk is heated at 72 °C for 15 seconds (continuous flow pasteurization)
- Checking if the milk is heated at 63 °C for 30 minutes (batch pasteurization)
3. The ALP test in pasteurized milk is used to verify if the heating process of pasteurization is
done correctly. True False
Answer:
True
4. The main function of lactoperoxidase enzyme is to catalyse the oxidation of molecules in the
presence of hydrogen peroxide and to help production of products with a wide antimicrobial
activity. True False
Answer:
True
5. Differentiate total viable bacterial count from total coliform count in pasteurized milk.
Answer:
✓ The total viable bacteria count is the number of bacteria in a sample that can grow and
form countable colonies on Standard Methods Agar after being held at 32°C (90°F) for
48 hours.
✓ The coliform count is the number of colonies in a sample that grow and form distinctive
countable colonies on Violet Red Bile Agar after being held at 32°C (90°F) for 24 hours.
6. What is the purpose of detecting the presence of bacteria during powdered milk making?
Answer:
✓ The purpose of detecting the presence of bacteria during powdered milk making is that
some of these bacteria are pathogens, such as salmonella and can affect a wide range of
dairy products, including powdered milk and infant formula
Practical assessment
8
The Nyanza dairy management has ordered the milk processor to process the whole pasteurized milk.
You are asked to produce pasteurized milk and monitor pasteurization process of raw milk.
- Raw milk to process should be 10 liters
Checklist Score
Yes No
Indicators:
Equipment are well selected
Raw material (milk) is well selected (pH: C, Fat content: C, Density:T)
Heating process is well conducted (Absence of alkaline phosphatase: C,
Temperature is well respected
Time is respected
Observation
Learning outcome 1.2: Concentrate pasteurized milk
Duration: 4 hrs

1. Identify different factors to consider during milk concentration
2. Identify different concentration techniques used to concentrate the milk
3. Check the effectiveness of milk
Resources
PPE Thermometer Pasteurized milk

Milk evaporator pH meter Picture
UF membrane DVD Player
Pressure pump Manuals
.
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Indicative content 1.2: Concentrate pasteurized milk
ticks etc)
- Milk concentration is typically used as an intermediate step in obtaining milk

powders for the purpose of saving energy because concentration is less energy
intensive than the subsequent drying
- Methods used for removing water from milk or other dairy fluids include thermal
evaporation, considered the traditional method of concentration, freeze
concentration and membrane concentration by reverse osmosis
- Thermal evaporation is known to reduce the quality of the final concentrated
product due to prolonged exposure to heat, which negatively affects the colour,
taste, and nutritional value of milk
- Some dairy processors have replaced thermal evaporation with RO (Reverse
osmosis) because RO has a lower energy consumption and provides lower heat
exposure of the product compared with thermal evaporation, which has a
positive effect on the product's properties
- There are reports that some pressure control valves used in RO systems can
damage the fat globules in milk, causing unacceptable increases of free fatty
acids
- In recent years, forward osmosis (FO) has emerged as a membrane process that
can be used to concentrate liquid foods while avoiding some of the limitations of
RO.
• Milk concentration factors
A. Time and temperature
✓ Maximum allowable temperature, may be substantially below

o 100oC (55-700C) within a matter of seconds.
B. Total solids
✓ A falling film evaporator is commonly used in the dairy industry to concentrate

the milk from ~13% total solids (TS) to a target of up to 52%.
• Concentration techniques
A. Ultrafiltration:
✓ UF refers to a pressure driven membrane separation technique in which a

membrane is employed to separate different components in a fluid mixture.
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✓ UF membranes have pore sizes less than 0.01 micron.
✓ Separation occurs based on molecular size and chemical interactions between
the membrane and fluid components that are in contact with the membrane.
✓ In this process, pressure is used to push water molecules through the pores of
a membrane while retaining the colloidal solids and salts.
✓ Typical operating pressures range from 30-150 psi.
✓ Parameters affecting ultrafiltration performance are ;
o Feed flow rate

o Lower pressures
o Temperature
o pH
o Micro-biological quality of feed stream
o Feed concentration
o Fouling characteristics of the membrane for various components.
✓ UF preserves the functionality of proteins and the product does not have a cooked
flavor.
✓ Processing temperatures of whole milk are typically < 50°F.
✓ Whole milk can be concentrated for several reasons:
o To reduce volume for transportation,
o To increase production capacities, or
o To increase protein content.
B. Reverse osmosis
✓ Reverse Osmosis (RO) plant is used in the dairy industry for the concentration
of milk to reduce shipping volumes and transport costs.
✓ The milk concentration technology works by removal of water from the
cooled milk using very small pores of RO-membranes
✓ The cold temperature at 8 °C is used to prevent increase of bacteria and to
maintain the quality of milk components.
✓ Only water can pass through the membrane but milk components do not pass
through the membrane. In this case the water is the permeate and the
concentrated milk is the retentate.
C. Membrane concentration
✓ In the modern dairy processing, membranes play a major role in;

o Clarification of the milk
o Increasing the concentration of the selected components
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o Separation of the specific valuable components from milk or dairy by-products.
• Checking the effectiveness of milk concentration
A. Total soluble Solids:
✓ Total solids content is the entire residue left after complete evaporation of
water from milk.
✓ This includes fat, protein, lactose and mineral matter. These solid constituents
exist in milk in a mechanical mixture.
Total solids can be determined by:
➢ Gravimetric method
✓ This process should be continued/repeated till getting the constant weight or

difference in last two weights should not exceed 0.01 gm.
✓ The total solids are determined by formula.
Weight of residue
Total solids % = ————————————————– x 100
Weight of milk sample
➢ By using formula:
✓ Determine the fat percentage of milk sample by Gerber’s method.

- Take out the lactometer reading and temperature of milk and calculate corrected
lactometer.
- Place the figures of fat and CLR in the following formula for calculating total solids
and solids not fat.
Richmond’s Formula:
CLR
Total solids % = ———————– + 1.21 F + 0.14
4
B. Moisture content
✓ These methods rely on measuring the mass of water in a known mass of

sample.
✓ The moisture content is determined by measuring the mass of a food before
and after the water is removed by evaporation:
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Thus, %Total solids = (100 - %Moisture).

- Conduct brainstorming session with the student on different types of milk concentration
- Have students in their respective groups and discuss the different types of checking
effectiveness of milk concentration

- Provide students with milk, and ask them to concentrate the milk and check the
concentration effectiveness by total solid calculation.
The milk concentration technology works by removal of water from the cooled milk
using very small pores of RO-membranes.
Methods used for removing water from milk include thermal evaporation, freeze
concentration and membrane concentration by reverse osmosis
Maximum allowable temperature, during concentration may be substantially
below 100oC (55-700C) within a matter of seconds.

Written assessment
1. Define the term “milk concentration” as used in powdered milk making
Answer:
✓ Is a method used for removing water from milk or other dairy fluids for the purpose of
saving energy during drying.
2. How does thermal evaporation differ from reverse osmosis technique?
Answer:
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✓ Thermal evaporation is known to reduce the quality of the final concentrated product
due to prolonged exposure to heat, which negatively affects the color, taste,
and nutritional value of milk. While,
✓ RO has a lower energy consumption and provides lower heat exposure of the product
compared with thermal evaporation, which has a positive effect on the product's
properties
3. During concentration, the water is the permeate and the concentrated milk is the retentate.
True False
Answer:
True
4. Total solids content is the entire residue left after complete evaporation of water from
milk.
True False
Answer:
True
5. Give different parameters that can affect milk concentration
Answer:
✓ parameters that can affect milk concentration are; feed flow rate, lower pressures,
temperature, pH and micro-biological quality of feed stream, feed concentration and
fouling characteristics of the membrane
6. If 5 liters of raw milk has been concentrated by thermal evaporation, what percentage of
total solid can be expected if 2 liters of milk have been left after evaporation?
Answer:
Given datas;
- Weight of milk = 5l
- Weight of residue milk = 2l
Formula
Weight of residue
Total solids % = ————————————————– x 100
Weight of milk sample
Calculation:
2𝑙
Total solid % = 5𝑙 ∗ 100 = 𝟒𝟎%
The expected total solid shall be 40%
14
The Nyanza dairy management has ordered the milk processor to concentrate whole pasteurized milk.
You are asked to concentrate pasteurized milk and monitor concentration process.
- Pasteurized milk should be 5 liters
Checklist Score
Yes No
Indicators:
Pasteurize milk is used
Thermal evaporation is used
Temperature is well respected
Time is respected
Observation
Learning outcome 1.3 Adequate homogenization of milk
Duration: 3 hrs

1. Identify different types of mechanical milk homogenizer
2. differentiate different methods of homogenization
3. to check effectiveness of milk homogenization
Resources
PPE Books Concentrated milk

Milk homogenizer machines Internet connection
DVD Player
Pictures
.
15
Indicative content 1.3: Adequate homogenization of milk
ticks etc)
A homogenizer is a piece of equipment that facilitates homogenization, that process by

which a substance’s particles are dispersed and remain uniform and equally
representative of the sample at large.
• Types of mechanical milk homogenizer machines
✓ which use turbulent agitation, stirring, shearing and/or impact to effectuate

the breakdown and mixture of substances. Specific examples of mechanical
homogenizers include bead mills, rotor-stator homogenizers and high shear
mixer homogenizers.
- Blade type homogenizers: blade homogenizers are less frequently selected for
use because of their comparatively decreased efficiency. Also referred to as
blenders, blade homogenizers contain cutting blades that quickly rotate to shear
the sample. Although they cannot reduce particle size to the capacity of rotor-
stator homogenizers, blade homogenizers are useful in their ability to process a
wide range of sample sizes.
- Rotor-stator homogenizers: Originally developed to produce emulsions and

dispersions, rotor-stator homogenizers are incredibly effective machines that,
when used properly, confer high product yield and small particle size.
✓ To enhance process efficiency, multiple variables can be optimized; these

include sample size, rotor tip speed, processing time, and sample viscosity.
• Milk homogenization methods
✓ High pressure homogenization: which force pressurized suspensions through

small tunnels or holes in order to disrupt their bonds. Many of these types of
homogenizers also include some sort of high-velocity impact of the product (in
addition to pressure) to better ensure disruption of aggregates or reduction of
particle size.
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✓ Ultrasonic homogenization: which combine extreme sonic pressure waves
with low temperatures in varying types of vessels to form microbubbles that
eventually implode (i.e., cavitation), resulting in size reduction and blending.
✓ Mechanical homogenization: Mechanical Homogenizers — which use
turbulent agitation, stirring, shearing and/or impact to effectuate the
breakdown and mixture of substances.
• Effectiveness of homogenization of milk
- Apparent -potential

- Conduct brainstorming session with the student on different types of milk homogenizer
machine
- Have students in their respective groups discuss different methods of milk homogenization

- Provide students with videos of the different homogenization techniques, and ask them to
simulate them by using their available tools and equipment.
A homogenizer is equipment that facilitates homogenization, that process by which

a substance’s particles are dispersed and remain uniform and equally
representative of the sample at large.
Written assessment
17
1. Define the term “homogenization” as used in powder milk processing?
Answer:
✓ Homogenization is a process by which a substance’s particles are dispersed and remain
uniform and equally representative of the sample at large.
2. Give the examples of mechanical homogenizers used in milk powder making
Answer:
✓ Mechanical homogenizers used in milk powder making are;
✓ Blade type homogenizers
✓ Rotor-stator homogenizers:
3. What are different factors that can affect the efficiency of homogenization process?
Answer:
✓ Different factors that can affect the efficiency of homogenization process include
sample size, rotor tip speed, processing time, and sample viscosity.
4. Differentiate high pressure homogenization from mechanical homogenization
Answer:
✓ High pressure homogenization: which force pressurized suspensions through small
tunnels or holes in order to disrupt their bonds.
✓ Mechanical Homogenizers — which use turbulent agitation, stirring, shearing and/or
impact to effectuate the breakdown and mixture of substances.
The Nyanza dairy management has ordered the milk processor to homogenize concentrated milk.
You are asked to homogenize concentrated milk before being dried.
- Concentrated milk should be 5 liters
Checklist Score
Yes No
Indicators:
concentrated milk is used
homogenizer is used
Homogenization pressure is well respected
Observation
Learning Unit 2: Monitoring drying process
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Learning outcomes:
2.1 Proper checking of evaporated milk quality
2.2 Appropriate monitoring of drying process
2.3 Proper checking of dried milk
Learning outcome 2.1 Checking of evaporated milk

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Duration: 6 hrs

1. Identify different factors affecting milk evaporation
2. Monitor milk evaporation process
3. Check evaporated milk quality
Resources
PPE Viscometer Books

Milk evaporators Anemometer Internet connection
Oven dryer DVD Player
Crucibles Pictures
.
.
.
Indicative content 2.1: Proper checking of evaporated milk qulity
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ticks etc)
• Factors affecting milk evaporation
✓ Rate of heat transfer: maximum allowable temperature, which may be

substantially below 100oC (55-700C)
✓ The basic factors that affect the rate of evaporation are the:
o Rate at which heat can be transferred to the liquid,
o Quantity of heat required to evaporate each kg of water,
o Maximum allowable temperature of the liquid,
o Pressure at which the evaporation takes place,
✓ Surface area of the liquid: promotion of circulation of the liquid across the heat
transfer surfaces, to attain reasonably high heat transfer coefficients and to
prevent any local overheating
✓ Rate of vapor removal: determined by the viscosity of the fluid which will often
increase substantially as the concentration of the dissolved materials increases
• Monitoring milk evaporation process

✓ Droplet size: 1 l of concentrate is atomized to 1.2 × 1011 droplets with a
diameter of 50 microns with a total surface of 120 m2. the smaller the better
effective drying.
✓ Viscosity: The viscosity of the inlet fluid influences the droplet size distribution
in the spray dryer which again has influence on the particle size distribution of
the dried milk powder
✓ Nozzle pressure: When milk leaves the evaporator, it is passed through the
spray dryer through small nozzles, which make small droplets or atomizing the
liquid, the smaller the better
• Checking of evaporated milk quality
✓ Total Solid (TS): The most important measure in the evaporation process is the
total dry solids content (%TDS) as it affects the performance of the evaporation
and also subsequent processes steps. The inline monitoring of the %TDS before
and after the evaporation step is important for the optimization of the process
and to guarantee a consistent quality of the final product.
✓ Concentration: A too low concentration after the evaporation leads to very small
powder particles which have high air content, poor wettability and a short shelf
life. The spray drying process will then also be uneconomical. “Inline
refractometer” (L-Rix 5100) is installed at the inlet and/or the outlet of the
evaporation process and measures the solid/sugar concentration and the line
temperature continuously. The RI measurement with the L-Rix 5100 includes the
concentration of all soluble solids in the (condensed) milk. Depending on customer
21
requirements the measured RI values can be converted into alternative measures,
e.g. %TSD or °Brix
✓ Apparent viscosity: “Inline Viscosity sensor” is installed in the feed line of the
evaporator's recirculation loop or directly after the evaporator. The rapid and
accurate viscosity sensor measures the process viscosity and line temperature
continuously. The viscosity of the inlet fluid influences the droplet size distribution
in the spray dryer which again has influence on the particle size distribution of the
dried milk powder. The data of the L-Vis 510 is used for controlling the process
and can help saving and optimizing processing time

- Conduct brainstorming session with the student on different factors affecting milk
evaporation.
- Have students in their respective groups and discuss how to monitor milk evaporation
process

- Provide students with vedoes showing how evaporation process is monitored, and ask
them what they get from them.
- Factors affecting milk evaporation are rate of heat transfer, surface area of
the liquid and rate of vapour removed.
- Monitoring of milk evaporation process is focused on droplet size, viscosity
and nozzle pressure.
- Evaporated milk quality is checked by total solid, concentration and
apparent viscosity.
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Written assessment
✓ Match the following factors for monitoring milk evaporation process with their meaning
Factor for monitoring evaporation process Meaning

1. Nozzle pressure A. The viscosity of the inlet fluid influences the
droplet size distribution in the spray dryer
which again has influence on the particle size
distribution of the dried milk powder
2. Droplet size B. When milk leaves the evaporator, it is
passed through the spray dryer through small
nozzles, which make small droplets or
atomizing the liquid, the smaller the better
3. Viscosity C. 1 l of concentrate is atomized to 1.2 ×

1011 droplets with a diameter of 50 microns
with a total surface of 120 m2.
Answer:
1=B, 2=C, 3=A
✓ State four (4) basic factors that affect the rate of evaporation.
Answer:
✓ The basic factors that affect the rate of evaporation are the:
o Rate at which heat can be transferred to the liquid,
o Quantity of heat required to evaporate each kg of water,
o Maximum allowable temperature of the liquid,
o Pressure at which the evaporation takes place,
✓ What are the points you may consider when checking the evaporated milk quality?
Answer:
✓ the points to consider are:
o Total solid
o Concentration
o Apparent viscosity
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Learning outcome 2.2 Appropriate monitoring of drying process
Duration: 6 hrs
Learning outcome 1 objectives :

1. identify milk atomization methods used in milk drying process.
2. Explain different drying methods used in powdered milk making
3. monitor drying process during powdered milk making.
Resources
Thermometer Books
Milk atomizer Timer Internet connection
Spray dryer DVD Player
Roller dryer Pictures
Indicative content 2.2: Monitoring of drying process
ticks etc)
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• Milk atomization methods:
✓ This is where the conversion of the bulk fluid stream into discrete droplets takes
place.
o Single nozzle: single nozzle spraying means using one spray nozzle in the
drying chamber for the purpose of creating small droplets for drying
Product out
o Multiple nozzle: multiple-nozzle spraying means using single nozzles on
different levels or several nozzles on each level in the drying chamber
o Steam-swept wheel: in steam-swept wheel, steam is introduced into the atomizer

and consequently the air-liquid interface is replaced with a steam liquid interface.
o Rotary wheel: milk or similar liquids are spray dried using a rotary atomizer wheel
where by such temperature is imparted to the liquid that violent release of gas
and vapour from the liquid takes place in the atomizer wheel which gas and
vapour are removed before the atomization of the liquid.
25
• Milk drying methods
✓ Spray drying: Spray drying involves atomizing the milk concentrate from the
evaporator into fine droplets. This is done inside a large drying chamber in a flow
of hot air (up to 200 °C) using either a spinning disk atomizer or a series of high
pressure nozzles. The milk droplets are cooled by evaporation and they never
reach the temperature of the air. The concentrate may be heated prior to
atomization to reduce its viscosity and to increase the energy available for drying.
Much of the remaining water is evaporated in the drying chamber, leaving a fine
powder with around 6% moisture content with a mean particle size typically of
<0.1 mm diameter. Final or "secondary" drying takes place in a fluid bed, or in a
series of such beds, in which hot air is blown through a layer of fluidized powder
removing water to give product with a moisture content of 2-4%.
✓ freeze drying: freeze drying uses a process called lyophilization to gently

freeze the product, then the water is extracted in form of vapor using a high
pressure vacuum. The vapor collect on a condenser below the freezing
chamber, returns to ice and is removed.
Advantage of freeze drying
o With a freeze drying, foods and liquids can be dried at low temperatures
without damaging their physical structure.
o Freeze drying do not need to be refrigerated or preserved with chemicals and
can be reconstituted quickly and easily by adding water.
✓ Roller drying: In the roller/drum dried milk powder process, pasteurized milk is
applied to rotating, steam heated drums. The water evaporates when the milk
contacts the hot drum surface. The drum continues to rotate and after less
than one full revolution, a thin sheet of dried milk is removed from the drum
by a scraper knife. The dried sheet of milk powder is conveyed away from the
drums using a screw auger and then moved to a hammer mill where the
powder is broken into small particles.
26
✓ Two main advantages over hot-air drying:
o It is not necessary to heat large volumes of air before drying commences and
the thermal efficiency is therefore high.
o Drying may be carried out in the absence of oxygen to protect components of
foods that are easily oxidized.
• Monitoring drying process
✓ Temperature and time:
o For spray drying: This process consists in spraying the concentrated liquid in
droplets of approximately 50 mm into a large drying chamber containing air
heated at approximately 200°C.
o For freeze drying: In sublimation chamber, air temperature and residual

pressure are monitored at sublimation temperature of -150C and pressure of
80-90 bar. The drying process stops after reaching the required moisture
content of the product
o For drum/roller drying: Drum drying involves heat transfer from condensing
steam at 120–170°C through large, slowly rotating hollow drum(s) to a layer of
concentrated product on the outside of the drums. The product is applied to
the hot drum in a thin sheet that dries within one revolution (20 s–3 min) and
is removed by a ‘doctor’ blade that contacts the drum surface across its width.
27
- Conduct brainstorming session with the student on milk atomization process
- Have students in their respective groups and discuss different drying methods
- Have students in their respective groups and discuss how to monitor drying process

- Provide students with video showing how to dry the milk, and ask them procedures used
to dry the milk in video.
- Milk atomization methods refers to the conversion of the bulk fluid stream
into discrete droplets takes place.
- Milk drying methods are spry drying method, freeze drying method and
roller drying method
- Temperature for spry drying is approximately 200Oc, for freeze drying is -
150C and for roller drying is at 120 – 1700C of condensing steam.

Written assessment
1. What does it meat milk atomization during milk drying?

Answer:
✓ Milk atomization is where conversion of the bulk fluid stream (milk) into discrete
droplets takes place
2. Differentiate single nozzle spray from multiple nozzle spray as used in milk drying process
Answer:
28
✓ Single nozzle spraying means using one spray nozzle in the drying chamber for the
purpose of creating small droplets for drying
✓ Multiple-nozzle spraying means using single nozzles on different levels or several
nozzles on each level in the drying chamber
3. Among the following milk drying methods, which one involves atomizing the milk
concentrate from the evaporator into fine droplets
A. Freeze drying method
B. Spry drying method
C. Roller drying method
Answer:
✓ The drying method said above is spry drying method
4. By using arrows, match the following drying methods with their respective drying
temperature
Drying method
Drying temperature
- Spry drying
- 120-1700C
- Freeze drying
- 2000C
- Drum drying
- -150C
Answer:
Drying method Drying temperature

- Spry drying - 120-1700C
- Freeze drying - 2000C
- Drum drying - -150C
The Nyanza dairy management has ordered the milk processor to dry concentrated milk.
You are asked to dry concentrated milk before being packaged.
- Concentrated milk should be 5 liters
Checklist Score
Yes No
Indicators:
concentrated milk is used
Evaporation is performed
Air drying is achieved
Dried milk is ground
29
Additives are added
Observation
Learning outcome 2.3 Proper checking of dried milk
Duration: 3 hrs
Learning outcome 2.3 Objectives :

Identify different factors affecting the dryness of milk
Check dryness of milk
Explain different deteriorative reactions and indices of failure of powdered milk
Resources
PPE Crucibles Books

Milk dryer Precision balance Internet connection
Oven dryer DVD Player
Pictures
.
30
Indicative content 2.3: Checking of dried milk
ticks etc)
• Factors affecting the dryness of milk
✓ Temperature: As the temperature increased, the dispersion improves and

give better dispersion results. Also, the solubility of proteins in a milk powder
may vary depending on the temperature at which the powder is
reconstituted higher temperatures yield greater solubility
✓ Time: With increase in drying time the drying rate decreased while the
decrease with time the drying rate is increased
✓ Drying method: The shape and size of the particles depends on the drying
system. The powder particles dried by spray drying are spherical with
diameters between 10 and 250 microns and mostly depend on the
properties of the nozzle. On the other hand, powders produced by roller
drying have a compact structure, irregular shape and no blocked air, and the
final dimensions of the particles depend more on the milling operation.
Roller-dried powder tends to have a larger average particle size of about 150
microns and a low vacuole volume, while spray-dried powder has a smaller
particle size of about 70 microns and a high vacuole volume.
• Test used to check the dryness of milk
✓ Moisture content: The moisture content of a powder is the loss in weight (%)
after oven drying at 102°C until constant weight is obtained.
• Deteriorative reactions and indices of failure of powdered milk
✓ Cohesion/flow ability: Cohesion or flowability is a mechanism that acts

between particles and has the tendency to 'bond' one particle to its neighbor.
Cohesion increases with a reduction in particle size; fat also plays an important
part in the observed trend toward higher cohesion with increasing
temperature. Melting of fat is likely to cause the major increase in cohesion,
but there are several possible mechanisms.
✓ Caking: Caking (agglomeration) of dry milk powders occurs when water is

redistributed or absorbed by the powders during processing and storage. The
powders become sticky when their surfaces are mobilized by water, resulting
in inter-particle binding, formation of clusters, and inter-particle fusion, which
lead to caking.
✓ Maillard reaction: is the chemical reaction that occurs in the presence of heat
between amino acids and reducing sugars that results in food browning
thereby producing fresh aromas and flavors. In the case of milk, lactose reacts
31
with the free amino acid side chains of milk proteins (mainly ε-amino group of
lysine residue) to proceed to early, intermediate, and advanced stages of
Maillard reaction and forms enormous kinds of Maillard reaction products.
During the spray drying process of milk or other dairy products, depending on
the processing conditions, Maillard reactions may occur.
✓ Lipid oxidation: Lipid oxidation (LO) is a primary cause of quality deterioration

in fat-containing dairy powders and is often used as an estimation of a
products shelf-life and consumer acceptability. During lipid oxidation,
unsaturated fatty acids react with oxygen to form lipid hydroperoxides, which
are later degraded into small, volatile molecules such as aldehydes, ketones
and alcohols, which can impact on nutritional and sensory properties of dairy
powders.

- Conduct brainstorming session with the student on different factors affecting the dryness
of milk
- Have students in their respective groups and discuss how to check dryness of milk
- Have students in their respective groups and discuss on different deterirations and failure
of powdered milk

- Provide students with evaporated milk and ask them to dry them to the milk powder. Ask
them to determine their moisture content for the purpose of checking dryness of milk
powder.
- The powder particles dried by spray drying are spherical with diameters
between 10 and 250 microns and mostly depend on the properties of the
nozzle.
- powders produced by roller drying have a compact structure, irregular
shape and no blocked air, and the final dimensions of the particles depend
more on the milling operation.
- Deteriorative reactions of powdered milk are maillard reaction and lipid
oxidation
- - Indices of failure of powdered milk are caking and cohesion/flowability
32
Written assessment
1. What happen when there is an increase of temperature during the drying of milk.
Answer:
✓ If the temperature increased, the dispersion improves and give better dispersion
results.
✓ Also, the solubility of proteins in a milk powder may vary depending on the
temperature at which the powder is reconstituted higher temperatures yield greater
solubility.
2. Give two apparatus used to measure the moisture content of milk powder after drying.
Answer:
✓ Apparatus used are:
✓ Drying oven
✓ Analytical balance
✓ Desiccator
✓ Weighing
3. What are the deteriorative reactions that can occur during drying of milk?
Answer:
✓ The deteriorative reactions are:
✓ Maillard reaction
✓ Lipid oxidation
The Nyanza dairy management has ordered the milk processor to check the quality of dried milk.
You are asked to determine the moisture content of dried milk before being packaged.
- Dried milk sample should be 50 grams.
Checklist Score
Yes No
Indicators:
Equipment and tools are well selected
dried milk is used
Milk sample is weighed
Milk sample is dried
Moisture content is calculated
Observation
33
Learning Unit 3: Package and store powdered milk
Learning outcomes:
3.1 Proper packaging powdered milk
3.2 Proper labelling of powdered milk
3.3 Proper storage of powdered milk
34
Learning outcome 3.1: Proper packaging of powdered milk
Duration: 6 hrs
Learning outcome 3.1 objectives:

1. Identify different types of packaging materials for powdered mil
2. Explain different factors affecting packaging of powdered milk
3. identify different requirements of a good packaging material for powdered milk
4. Explain the filling conditions of powdered milk
Resources
PPE Balance Books

Multilayer pouches Metal cans Internet connection
Filling machines DVD Player
Pictures
.
35
Indicative content 3.1: packaging of powdered Milk
ticks etc)
• Types of packaging materials for powdered milk
- The packaging of dried milk powder is important because it has an impact on

quality, safety, consumer acceptance and marketing. Milk powder is prone to
lipid oxidation owing to its hygroscopicity and fat content, therefore milk
powders should be packaged to prevent contact from moisture, light and
oxygen.
- This includes addition of active ingredients to increase the shelf life of the
packaged dairy product, use of indicators to detect spoilage and freshness, and
improving barrier properties.
✓ Metal can
Milk powder has a long shelf life when packed in metal cans due to their excellent
barrier properties. The exchange of moisture and O2 and the influx of light are not
possible. Powders with a higher fat content are more susceptible to oxidation, and
most powders are susceptible to deteriorative effects such as lumping and caking
from moisture ingress. With adequately constructed cans, a shelf life in excess of 5
years is realistic, particularly when FMP products have been gas-flushed with N2
to minimize the amount of available O2.
✓ Multilayer pouches
Multi-layer, co-extruded bags ideal for packing and preserving powdered milk, in
addition to infant cereals, lactose and protein powders. These pouches maintain
milk temperature and aroma, as well as ensure barriers against moisture and heat.
High puncture resistance pouches also protect products during handling and
shipping.
36
Fig: Mulitilayer pouches for powder milk
Packaging materials available

- Glass: Bottles, barrels, jars, etc.
- Metal: Cans, barrels, drums, bins, etc.
- Wood: Drums, bins, cask, barrels, etc.
- Paper and paper derivatives
- Metal foils
- Thermoplastics and their derivatives
- Composite films
- Co-polymer film
- Coated film
- Co-extruded plastic film
- Laminates
• Factors that affect packaging of powdered milk
✓ Moisture transfer
- The main purpose of packaging is to protect the powder from moisture ingress
to preserve the product characteristics. When they gain moisture, powdery
products become lumpy or cake. In addition, the moisture may lead to
deleterious changes such as structural transformations, enzymic reactions,
browning, and oxidation, depending on temperature and the availability of O2
(Roos, 2001).
- Moisture or water vapor ingress in combination with light, O2, and an elevated
temperature can result in physical loss of texture and caking due to lactose
crystallization, microbial spoilage, nonenzymic reactions (such as Maillard
browning), and fat oxidation (Uppu, 2002).
✓ Oxidation
- A number of food components react chemically with O2, affecting the color,
flavor, nutritional status, and occasionally the physical characteristics of foods.
In some cases, the effects are deleterious and reduce the shelf life of the food;
- Oxidation of powdered milk products is predominantly associated with
unsaturated fats present in milk fat. Oxidation of unsaturated fats results in
aldehydes and ketones, which are subsequently converted into alcohols
(Nursten, 1997). Fat oxidation occurs in the presence of O2 and moisture and
can be catalyzed by light. The O2 atmosphere inside the package, the presence
of antioxidants, the aw, and the temperature all in: uence the rate of oxidation
(Uppu, 2002).
✓ Light
- The rate of lipid oxidation is greatly influenced by light; this has created a
serious problem for the dairy industry because of the development of;
o Off-flavors,
37
o Decrease in nutritional quality
o Catalyze these phenomena reaction to develop.
- It is well known that exposure of foods and beverages to light may result in
oxidation of lipids and other constituents, leading to the formation of;
o Off-flavors
o Discoloration
o Loss of vitamins, especially riboflavin and β-carotene.
- Important factors influencing the deteriorative effect of light are;
o The intensity and spectrum of the light source
o The duration of light exposure
o The light transmittance of the packaging material.
- Light in combination with O2 and moisture affects the quality of milk powder,
and therefore light ingress via the package should be avoided.
- A package with a high barrier to the transmission of visible and invisible
wavelengths is important. Therefore, packaging materials that are highly
opaque are essential.
- The packaging of powdered milk needs to be considered in terms of its ability to
block light, avoid transmission of water and water vapor, and prevent
permeation of O2
• Requirements of a good packaging material for powdered milk
✓ Preserves freshness or impermeability to light: To avoid surface bleaching and

fat oxidation
✓ Protects them from moisture or Resistance to climatic hazards: The material
should be resistant to damage by exposure to high / low temperature and humid
atmosphere. This is more important in tropical countries.
✓ Ideal for high-speed filling or Convenient closure: Sealing is of supreme
importance. Simple, effective re-closure is also desirable
✓ Easy-peel feature or Bulk packages should be light in weight, easy to handle
and stack during transport and storage. Empty packages should occupy
minimum storage space before use.
✓ Strong air-tight seal or Very Low Water vapour and gas permeability: Dried
milk absorbs moisture very easily. Powder with > 5 % moisture gets deteriorated
during storage. The stale and gluey flavours result from Maillard reaction. It
results in
o Losses of solubility
o Colour change
o Lumping
Affecting free flowing properties.
• Filling powdered milk conditions
- Net quantity: Is the weight or volume of powder milk contained in a package

excluding the weight or volume of any packaging material. Milk powder is
packed into either plastic-lined multi-wall bags (25 kg) or bulk bins (600 kg).
- Packaging material size: For packaging professionals, it might be more accurate
to say that good things come in small, medium, and large packages
38
- Conduct brainstorming session with the student on different types of packaging materials
for powdered milk product
- Have students in their respective groups and discuss on different packaging materials for
powdered milk products.

- Provide students with pictures of the different types of packaging materials and ask them
to match each item with its respective type.
- Types of packaging materials for powdered milk are metal cans and
multilayer pouches
- Packaging materials for powdered milk are made from glass, metals,
wood, paper and metal foils

Written assessment
1. Give the importance of packaging powdered milk

Answer:
✓ the importance of packaging powdered milk is;
o enhance quality of product
o ensure the safety of product
o ensure consumer acceptance and marketing
o prevent contact from moisture, light and oxygen
2. give two examples of packaging material for powdered milk product
answer:
39
✓ two examples are:
o metal can
o multilayer pouches
o glass bottles
o metal foil
3. what are factors that can affect the quality of packaged powdered milk product?
Answer:
✓ factors that can affect the quality of packaged powdered milk product are;
o Moisture transfer
o Oxidation
o Light
4. What are Requirements of a good packaging material for powdered milk?
Answer:
✓ Requirements of a good packaging material for powdered milk are;
o Preserves freshness or impermeability to light
o Protects them from moisture or Resistance to climatic hazards
o Ideal for high-speed filling or Convenient closure
o Easy-peel feature or Bulk packages should be light in weight, easy to handle and stack
o Strong air-tight seal or Very Low Water vapour and gas permeability
The Nyanza dairy management has ordered the milk processor to pack powdered milk.
You are asked to pack powdered milk before being stored.
- Powder milk should be packaged in glass jars
- Each jar should contain 250 grams of powdered milk
Checklist Score
Yes No
Indicators:
powdered milk is used
Packaging materials are selected
Net weight is respected
Air is removed
Packages are sealed
Product is labelled
Observation
40
Learning outcome 3.2: Labelling of powdered milk
Duration: 6 hrs

1. Identify different labelling techniques for powdered milk product
2. Provide information appearing on the powdered milk making.
Resources
Computer Labels Books

Printer Marker pens Internet connection
Scotch DVD Player
Pictures
.
Indicative content 3.2 : labeling of powdered milk
ticks etc)
• Labeling techniques
✓ In-Mould Labelling (IML)- In Mould Labelling is one of the labelling techniques

that works byputting the label inside the mould at the time of the moulding of
the container only. To put it in simple words, IML unites the decoration process
41
along with the moulding process, resulting in low manufacturing cost in the
long run.
✓ Pressure Sensitive Labelling (PSL)- PSL is a three-tiered labelling technique that

includes a facestock, an adhesive, and a release liner. The resultant label is first
printed, laminated, die-cut, peeled off and then applied to your product.
✓ Wrap Around Labelling (WAL)- WAL is a technique that extends the label
around the whole object and wraps it. The two ends are glued together through
a hot melt adhesive. It is commonly used for labelling bottles and jars.
✓ Shrink Sleeve Labels (SSL) Shrink sleeve technology optimizes the printable
label area with 360-degree graphics, while accommodating extreme container
contour. This flexibility is applicable to virtually any shape or size container on a
variety of films.
• Information appearing on the powdered milk label

✓ Manufacturer’s address
✓ Manufacturing date
✓ Expiry date
✓ Net content
✓ Composition analysis

- Conduct brainstorming session with the student on different labelling techniques in
powdered milk making
- Have students in their respective groups discuss different information appearing on
packaging materials

- Provide students with pictures of the different labelled products, and ask them to match
each item with its respective labelling technique used.
- Labelling techniques can be in mould labelling, pressure sensitive

labelling, wrap around labelling and shrink sleeve labels
- Information appearing on the powdered milk label can include
o Manufacturer’s address
o Manufacturing date
o Expiry date
o Net content
42
o Composition analysis

Written assessment
1. Differentiate wrap around labelling from in mould labelling as used in powdered milk
packaging
Answer:
✓ Wrap Around Labelling (WAL)- WAL is a technique that extends the label around the
whole object and wraps it.
✓ In-Mould Labelli2. ng (IML)- In Mould Labelling is one of the labelling techniques that
works by putting the label inside the mould at the time of the moulding of the
container only
2. Outline any five Information appearing on the powdered milk label
Answer:
✓ Manufacturer’s address
✓ Manufacturing date
✓ Expiry date
✓ Net content
✓ Composition analysis
Learning outcome3.3: Proper storage of powdered milk
Duration: 6 hrs

1. Identify different parameters influencing storage conditions
2. Explain the storing techniques for powdered milk
Resources
43
.
.
.
Indicative content 3.3 : Storage of powdered milk
ticks etc)
• Parameters influencing storage conditions
✓ Moisture content: Milk powder is hydroscopic in nature and nature and typically
contains 4-5% moisture content. Excess amount of moisture can lead to lumping
of milk powder, which will in turn changes its flavor, quality and shelf-life.
✓ Temperature: It is recommended to store whole milk powder (WMP) between 0°C

and 10°C and at a relative humidity of not more than 85% for 8 to 12 months,
depending on the type of milk powder and packaging (Galstyan et al., 2016a)
✓ Light: light in combination with O2 and moisture affects the quality of milk
powder, and therefore light ingress via the package should be avoided. A package
with a high barrier to the transmission of visible and invisible wavelengths is
important. Therefore, packaging materials that are highly opaque are essential.
• Storing powdered milk techniques
✓ Store milk powders in airtight containers. Strive to remove all air from the
container before sealing it. Paper bags are good choice to use as they make it
easier to remove all air from the bag before sealing it. When using paper bags,
however, it's even more important that you store them in a dry location.
44
- Conduct brainstorming session with the student on different parameters that can affect
storability of powdered milk product
- Have students in their respective groups and discuss on different storage techniques for
powdered milk product.

- Provide students with pictures or videos of store room for powder milk, and ask them tell
the requirements of store room of powdered milk products
- Parameters influencing storage conditions are moisture content,

temperature, and light.

Written assessment
1. What are parameters that influencing storage condition of powdered milk?
Answer:
✓ Moisture content
✓ Temperature
✓ Light
2. What is the influence of moisture content for powdered milk during storage?
Answer:
✓ Moisture content: Milk powder is hydroscopic in nature and nature and typically contains
4-5% moisture content. Excess amount of moisture can lead to lumping of milk powder,
which will in turn changes its flavor, quality and shelf-
life.
References:
45

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RQF LEVEL 5

TRADE: FOOD PROCESSING

ALP: Alkaline phosphatase

STRUCTURE OF LEARNING UNIT

Learning outcome 1.1 objectives :

Equipment Tools Materials

PPE, Autoclave, Microscope, Thermometer, timer, loop, Samples, Culture media,

• Monitoring pasteurization process

A. Time and tempearture

✓ The minimum pasteurization conditions are those having bactericidal effects

• Milk pasteurization efficacy is typically checked by using;

A. Alkaline phosphatase test

Procedures of testing ALP

- Water-Bath -maintained at 37±l⁰C, thermostatically controlled.

- Pipette 5 ml of buffer substrate into a clean, dry test tube followed by 1 ml of

Principle of the test

• Microbiological testing of pasteurized milk

A. Total Viable Bacterial Count (TVBC)

B. Total Coliform Count (TCC)

Theoretical learning Activity

Practical learning Activity

Points to Remember (Take home message)

- Pasteurization is at 72 °C for 15 seconds (continuous flow pasteurization)

Learning outcome 1.1 formative assessment

Learning outcome 1.2: Concentrate pasteurized milk

Learning outcome 1.2 objectives :

Equipment Tools Materials

PPE Thermometer Pasteurized milk

- Milk concentration is typically used as an intermediate step in obtaining milk

• Milk concentration factors

A. Time and temperature

✓ Maximum allowable temperature, may be substantially below

✓ A falling film evaporator is commonly used in the dairy industry to concentrate

✓ UF refers to a pressure driven membrane separation technique in which a

✓ Parameters affecting ultrafiltration performance are ;

o Feed flow rate

✓ In the modern dairy processing, membranes play a major role in;

• Checking the effectiveness of milk concentration

A. Total soluble Solids:

Total solids can be determined by:

✓ This process should be continued/repeated till getting the constant weight or

✓ The total solids are determined by formula.

✓ Determine the fat percentage of milk sample by Gerber’s method.

✓ These methods rely on measuring the mass of water in a known mass of

Theoretical learning Activity

Practical learning Activity

Points to Remember (Take home message)

Learning outcome 1.2 formative assessment

The expected total solid shall be 40%

Learning outcome 1.3 Adequate homogenization of milk

Learning outcome 1.3 objectives :

Equipment Tools Materials

PPE Books Concentrated milk

A homogenizer is a piece of equipment that facilitates homogenization, that process by

• Types of mechanical milk homogenizer machines

✓ which use turbulent agitation, stirring, shearing and/or impact to effectuate

- Rotor-stator homogenizers: Originally developed to produce emulsions and