MILK POWDER (WHOLE MILK)

MANUFACTURING PROCESS

PREPARED BY: JON ARISTON V. BEROL

BSME 5B_M2
HISTORY
Marco Polo in the 13th century reported that soldiers of Kublai Khan carried sun-dried milk on their
expeditions.

Scriptures from the early Bhuddhist and Jain period have documented sweet made from Heat
desiccated milk such as sihakesara and morandeka Which was used as Desserts to be eaten at the end
of Meal.

The first commercial production of dried milk was organized by the Russian chemist M. Dirchoff in 1832.
In 1855, T.S. Grimwade took a patent on a dried milk procedure

Roller drying was the main means of producing milk powders until the 1960s when spray drying took
over.
 Composition ofMilk
Water: 87-88%

Carbohydrate: (approx. 5% )
• mainly Lactose→ Lactic acid by bacterial fermentation
• In heated milk products, e.g., in condensed milk, there is also lactulose which is
a little sweeter’

Fat: 3-4% in whole milk;

• contains fat soluble vitamins, pigment carotene & Xanthophylls; contains
cholesterol & phospholipids but is primarily TGs(95%)
• The fat in milk occurs in the form of droplets or globules, surrounded by a
membrane and emulsified in the milk serum part (the whey part or the watery
part).
• Milk is an o/w emulsion which is not naturally physically stable that is why
creaming occurs if it is left to stand.
DRIED MILKPRODUCTS

Dry milk: made with whole milk or skimmed milk dehydrated to about 97% by
spray drying & vaccum drying. Good shelf life. Highly hygroscopic & can be
reconstituted to fluid milk.
Skim milk powder: Skim Milk Powder is obtained by removing water from
pasteurized skim milk. It contains 5% or less moisture (by weight) and 1.5% or
less milkfat (by weight) and a minimum milk protein content of 34%.
Khoa: semi-solid obtained from milk by evaporating in open pans with
continuous stirring in circular motion. Yield is about 20% of weight of milk used.
Whey powder : is a mixture of globular proteins isolated from whey, the liquid
material created as a by-product of cheese production. Whey protein is
commonly marketed as a dietary supplement, and various health claims have
been attributed to it in the alternative medicine community.
Flow chart diagram of
Whole Milk powder
production
MILK POWDER
Milk powder manufacture is a process now carried out on a large scale.
It involves 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.
During milk powder manufacture water is removed by boiling the milk under
reduced pressure at low temperature.
The resulting concentrated milk is then sprayed in a fine mist into hot air to
remove further moisture and so give a powder.
Whole (full cream) milk contains, typically, about 87% water and skim milk
contains about 91% water.
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.
 RECEIV ING ANDSELECTION
Milk should be of high chemical, bacteriological and
organoleptic quality.

Acidity higher than 0.15% reduces the solubility.

Antibiotic and pesticides reduce quality.

Clarification by centrifugation or filtration is needed.

Cooling to 4 degree C.

Standardization: to adjust the ratio of fat and Total Solids.

PREHEATING
Standardised milk is heated to temperatures between 75 and 120 C and held
for a specified time from a few seconds up to several minutes (cf.
pasteurisation: 72 C for 15 s).
The exact heating/holding regime depends on the type of product and its
intended end-use.
High preheats in Whole Milk Powder is associated with improved keeping
quality but reduced solubility.
Preheating methods are indirect (via heat exchangers), or direct (via steam
injection or infusion into the product), or a mixture of the two
 Different pasteurisation methods

•Low-temperature-longer time(LTLT)
• 65oC for 30 minutes, called the Holding or Batch
1 method

•High-Temperature-Short-Time (HTST)
• heat treatment of 72oC for 15 seconds is applied, followed by
2 rapid cooling to below 10oC. Also called the continuous system or
flash pasteurisation.

• Ultra High Temperature (UHT)

3 • 149.5oC for 1 second or 93.4oC for 3 sec.
 Heat treatment: Higher than pasteurization (88-95 C/15-
30sec)
1. Destroy all pathogens.

2. Inactivate enzymes (especially lipase).

3. Activate SH groups (antioxidant).

HTST produces better powder quality.
De-aeration of milk before heating protects vitamin C
EVAPORATION
The preheated milk gets concentrated in stages from around 9.0% total solids content
for skim milk and 13% for whole milk, up to 45-52% total solids.

This is achieved by boiling the milk under a vacuum at temperatures below 72 C in

a falling film on the inside of vertical tubes, and removing the water as vapour.

This vapour, which may be mechanically or thermally compressed, is then used to heat
the milk in the next effect of the evaporator which may be operated at a lower pressure
and temperature than the preceding effect.

More than 85% of the water in the milk may be removed in the evaporator. Evaporators
are extremely noisy because of the large quantity of water vapour travelling at very high
speeds inside the tubes.
EVAPORATION

 In spray drying, milk is concentrated to 40-50% and for roller drying, to only 33-
35%.

 Highly concentrated milk will form a thick layer on the roller. which inhibits
further drying.

 Highly concentrated milk is viscous and causes difficulties during atomization.

HOMOGENIZATION
Function : to prevent creaming, or the rising of fat to the top of the container of milk.

The process of homogenization permanently emulsifies the fine fat globules by a

method that pumps milk under high pressure [2000–2500 lb/in2 (psi)] through small
mesh orifices of a homogenizer.

Homogenization mechanically increases the number & reduces the size of the fat
globules. The size is reduced to 1/10 of their original size.

Resulting in the milk that maintains more uniform composition with improved body
and texture, a whiter appearance, richer flavor, & more digestible curd.
Homogenization of highly concentrated milk (more than 3:1) destabilizes protein
and decreases powder solubility.
HOMOGENIZERMACHINE
WORKING PRINCIPLE

When the product enters the valve

area under high pressure and with low
velocity it must pass the adjustable
gap between the valve and seat.

Creates a rapid increase in velocity

with a corresponding pressure drop.
The very high energy release causes
turbulence, this in combination with
powerful cavitation will tear apart
particles to a submicron size.

The high velocity collision of the

product on the impact ring will further
contribute to this action.
DRYING

 Atomizing the concentrated milk into a hot air stream (180-200C).

 Controlling the air temp., air flow, and size of droplets, water could be removed
from droplets exposed to relatively low heat.

 Spray drying: excellent solubility, flavor and color.

 Powder leaves the two or three-stage dryer and enters cooling systems.
EFFECTS OFHEAT
Coagulation of protein (lactalbumin & lactoglobulin) at 66°C.

Increasing temperatures and length of heating may break the fat emulsion if the protein
film around the fat globules breaks. Thus the fat will coalesce.

High heat also forms greater amounts of coagulum at the bottom of the pan than low
heat.
Maillard reaction or Non-enzymatic browning or“carbonyl-amine browning” reaction
between the free carbonyl group of a reducing sugar and the free amino group of
protein. Max. effect is with lysine followed by tryptophan & arginine.
Scum formation
Destruction of microorganisms at higher temperatures.
Scorching of milk: heating over hot water stirring can prevent it.
Colour, flavour & digestibility.
 DIFFERENTTYPES OFDRYING
Spray Drying
• Pasteurized milk is first
concentrated in
an evaporator to
approximately 50% milk solids.
The resulting concentrated
milk is then sprayed into a
heated chamber where the
water almost instantly
evaporates, leaving fine
particles of powdered milk
solids.
Drum Drying Freeze Drying
•Milk is applied as a thin film • Same as drum
to the surface of a heated
drum, and the dried milk drying but
solids are then scraped off. involves
However, powdered milk freezing which
made this way tends to retains more
have a cooked flavor, due amount of
to caramelization caused by
greater heat exposure. nutrition.
SPRAYDRYING
Spray drying involves atomising the milk concentrate from the evaporator into fine
droplets.
Done inside a large drying chamber in a flow of hot air (up to 200 degree C) using
either a spinning disk atomiser 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 atomisation to reduce its viscosity and to
increase the energy available for drying.

The remaining water is evaporated in the drying chamber, leaving a fine powder of
around 6% moisture content with a mean particle size typically of < 0.1 mm diameter.

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 fluidised powder removing water to give product with a
moisture content of 2-4%.
SPRAY DRYING PROCESS
SPRAY DRYING

spray drier nozzle

Atomization of
concentrated milk
DRUM DRYING
FREEZEDRYING

Technically known as lyophilisation, or cryodesiccation—is a dehydration

process typically used to preserve a perishable material or make the material
more convenient for transport.
The food material is placed in a vacuum chamber and frozen until the water
crystallizes. The air pressure is lowered, creating a partial vacuum, forcing air
out of the chamber; next heat is applied, sublimating the ice; finally a freezing
coil traps the vaporized water.
Freeze drying, which preserves many nutrients in milk, compared to drum
drying

Freeze dried ice cream

 PACKAGINGANDSTORAGE

The powder passes through a sieve with 0.7 mm diameter

openings.

Important to retain the proper quality during storage.

Container should protect the powder from moisture, air, light

and contamination substances.
Can be Tin cans, Retort pouches, etc.
 Multilayer boxes or bags with a polyethylene layer inside.

 Cans covered with aluminum foil on the contact surface.

 Long storage should be in an atmosphere of inert gas such as

nitrogen or in partial vacuum.

 High moisture content of the powder increases lactose

crystallization.

 High relative humidity of the environment is dangerous.

QUALITY DEPENDON

Manufacturing techniques and parameters

(evaporation,preheating, homogenization)

Drying techniques and conditions.

Storage conditions.
REFERENCES

https://www.adpi.org/DairyProducts/DryMilks/MilkPermeatePowder/tabid/356/Default.aspx.
www.wikipedia.com

http://www.ifst.org/learninghome/

Hand book of Milk processing Dairy products and Packaging technology by EIRI board of
consultants & Engineers .Engineers India Research institute.
Vaclavik,V.A., Christian,E.W., Essentials of Food Science, Third Edition, Springer.