Milk Freeze-dried Powder Production Process

Milk freeze-dried powder production process:
1. Acceptance and pretreatment of raw milk

After the acceptance of raw materials and the preliminary determination of qualified milk, the milk purification is started, and impurities and bacteria are initially removed.

2. Add ingredients

The proportion of ingredients is set according to product requirements. Equipment such as ingredient tanks, gouache mixers, heaters and other equipment is required to add various auxiliary materials such as microorganisms and trace elements required for milk powder. Except for a few varieties (whole milk powder, skimmed milk powder), this step is required.

3. Homogenization

Homogenization means that all ingredients and the fat and protein in the raw milk are evenly dispersed in the product through the homogenization process. After homogenization, the fat globules become smaller, which effectively prevents fat from floating and is easier to digest and absorb.

4. Sterilization treatment

There are many commonly used sterilization methods for cow milk, and different products will choose the appropriate sterilization method according to their own characteristics. The most common is the use of high-temperature short-term sterilization, which has less loss of nutrients.

5. Vacuum concentration

Immediately after sterilization, it is pumped into the vacuum evaporator for reduced pressure concentration, and most of the water in the milk is removed and then spray dried in the drying tower to reduce quality and cost.

Whole milk powder concentration: 11.5~13 baumé; Corresponding milk solid content: 38%~42%

Concentration of skimmed milk powder: 20~22 baumé; Corresponding milk solid content: 35%~40%

Concentration of sweet milk powder: 15~20 baumé; The corresponding milk solid content: 45%~50%, the concentration of concentrated milk is increased when producing large milk powder.

6. Vacuum freeze drying (freeze drying)

There is still a lot of water in the concentrated milk, and this step must be passed to obtain lyophilized milk powder.

7. Cool

In equipment that does not set up 2 times drying, cooling (below 40 ° C) is required to prevent fat separation, and then packaged after sifting. After powder sieve, it is sent to the warehouse for packaging.