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Milk powder 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 - color, flavor, 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. manufactures a wide range of spray dried milk powders (> 100) to meet the diverse and special needs of customers. Milk powders may vary in their gross composition (milk fat, 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 confectionery (e.g. milk chocolate), ice cream, infant formula, nutritional products for invalids, athletes, hospital use etc.
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Milk Powder
