This document discusses the production of milk powder. It begins by explaining that milk powder is produced through drying milk to remove water and prevent bacterial growth, extending shelf life. It then describes the main drying methods used, including spray drying and roller drying. The document provides details on the spray drying process, including atomization, drying, and powder separation stages. It also discusses storage and various uses of milk powder in food products and animal feed.

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GROUP MEMBER ROLL NO
MUJTABA HASEEB 16-uglc 641
SHOAIB IJAZ 16-uglc-608

4. Milk powder
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CONTENTS
2.Drying
1.Milk
powder
4.Uses of
milk
powder
3.Methods
of Drying

6. Milk powder
The method of preserving various foodstuffs by drying them and
thereby depriving micro-organisms of the water necessary for their
growth.
shelf life
production
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7.  Whole milk powder
 Skim milk powder
 Instant-milk powder
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8. Drying
Drying means that the water in a liquid product is removed,
so that the product acquires a solid form.
 water content
 bacteria growth
Extends the shelf life of the milk.
Reduce its weight and volume.
Reduces the cost
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Methods of Drying
• Freeze drying
• Drum / roller drying
• Shelf dryers
• Spray drying
• Bed dryers
• Supercritical drying
• Dielectric drying

10. Freeze-drying
• In this process the water is evaporated from the milk under vacuum.
 High-quality powder
 Protein fraction
 High energy demand
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11. Commercial methods
• Based on heat being supplied to the product.
• The water is evaporated and removed as vapour.
• The residue is the dried product – the milk powder.
Two principal methods:
• Roller drying
• Spray drying
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12. Production of milk powder
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13. Raw material
Very strict demands are made on the quality of the raw material for
production of milk powder.
Bacteria per gram of powder
Bactofuge treatment or microfiltration
subjected to intense heat treatment
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In roller drying the water in the milk evaporates and is drawn off by a
flow of air when it comes in contact with the hot drum surface.
 Length
 size
 thickness of the dry layer
 Drying time
Two types
 Trough-fed
 spray-fed
Roller or drum drying

15. Roller or drum drying
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16. OPERATING PRINCIPLE OF SPRAY DRYING
• Atomisation
• Water evaporation/drying
• Separation
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17. ATOMISATION
The two most common atomisation systems are:
High pressure atomisation Rotary disc atomisation
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18. Atomized concentrate comes into contact with the hot air, water evaporates
instantaneously and powder particles are formed.
o The fine atomized droplets will, due to the close contact with the drying air, evaporate
immediately.
o Temperature
 whole milk
 skim milk.
o Outlet temperature
o Fines
Depending on the type of product dried, either single or multi stage drying can be
applied.
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DRYING

19. SINGLE-STAGE DRYING
1.Inlet filter
2.Inlet fan
3.Air heater
4.Air distributor
5.Drying chamber
6.Bag filter
7.Exhaust fan
8.High pressure pump
9.Fluid bed
10.Air handling units
11.Cyclone
12.Powder sifter
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20. MULTI-STAGE DRYING
1.Inlet filter
2.Inlet fan
3.Air heater
4.Air distributor
5.Drying chamber
6.Bag filter
7.Exhaust fan
8.High pressure pump
9.Fluid bed
10.Air handling units
11.Cyclone
12.Powder sifter
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21. POWDER SEPARATION
 The exhaust air from the drying chamber is discharged through the
chamber outlets and the
 Cyclones
 bag filter
 combination of both
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22. PACKING MILK POWDER
The types and sizes of packages vary from one country to
another. The powder is often packed in:
Paper bags
Laminated bags
Bag sizes
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23. Temperature
Place
water
content
Changes in milk powder during storage
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24. Various uses of Milk powder
Dried milk is used for many applications, such as:
• Recombination of milk
• In the bakery industry
• Pastry dough
• In bread and pastries
• chocolate industry
• In food industry and catering trade
• In baby foods
• Ice-cream
• Animal feed
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