Dry milk powder
The document discusses the production and properties of various types of milk powder, including whole and skimmed milk powders, and their manufacturing techniques such as spray and roller methods. It addresses issues related to microbiological quality, potential defects in milk powder, and methods to improve solubility and reconstitution, particularly for instant milk powders. Additionally, it covers the nutritional aspects and formulations for baby milk powder from cow's milk to closely resemble human milk.
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Dry milk powder
- 1. Milk powder April,2020 1Dr.DinaA. B. Awad
- 2. Dried milk powder Driedmilk powder Whole milk Skimmed milk Cream Whey Butter Shelf life: 6 months to 2 years from Types Whole milk powder Skimmed milk powder Butter milk powder Water% 4% 5% 4% 2 April,2020 Dr.Dina A. B. Awad
- 3. Selection & preparationof milk clarified , standardized milk at 4ºc Preheated, homogenized, stabilized ,conc. milk Spore& thermodurics bacteria Color& flavour abnormalities Clafication by centrifugal separator Milk standardization (fat %) Casein stabilization preheating Drying Homogenization Milk powder Rabid cooling?? Concentration under vacuum below 70º c (1/3 or 1/5) Whole milk not less than 25%, skim milk not more than 1.5% Technological steps of milk powder (spray or roller method) Package 3April,2020 Dr.Dina A. B. Awad
- 4. Spray method 4 Concentration milkis sprayed through nozzle (under high pressure high temperature or rotating atomizer) into fine particles to a hot chamber with hot dry air current(160-250c) Uniform round regular particles with diameter ranges from 5-10 micron. Packed under vacuum in cans ???? April,2020 Dr.Dina A. B. Awad
- 5. Hot chamber Packed undervacuum replace air inside it by inert gas as N2 or CO2 Concentrated milk Hot air current 160-250º c Particle size 5-10 micron 5 Spray method April,2020 Dr.Dina A. B. Awad
- 6. Concentrated milk willspread on the drum surface in the form of Thin film and milk will dry within 6-30 sec. in the form of sheets & removed by special knives . The product is usually passed through brush shifter which break the product into relatively uniform powder prior to packing. The powder is packed into 25kg sacks 6 Roller method Concentrated milk Double Drum Heated internally at 150 c /12-17 rpm April,2020 Dr.Dina A. B. Awad
- 7. The same asin atmospheric roller method but: 1- The temperature used is 55-65ºc 2- The product is of better solubility, higher nutritive value and no change in milk constituents. Vacuum roller method 7 Unfortunately , It loss some vitamins like B1, B6, B12 and vit.C and loss of some minerals. Nutritive value Uses of milk powder Used like fluid milk in yogurt manufacture, ice-cream, infant baby food, chocolate industry April,2020 Dr.Dina A. B. Awad
- 8. Microrganisms may gainaccess to powder are ( thermodurics Micrococci, strept. thermophilus , strept faecalis) , (aeropic spore former like B.subtilis) and coliform. Microbiology of spray dried milk Microbiology of roller dried powder The recovery of the dried product from the roller presents the first post-drying hazard. Contamination may occurs due to manual contact with powder during collection by hand scan by staphylococcus aureus and salmonella. Raw milk is of great significance …it should be of good hygienic quality and low count thermodurics and spore former bacteria. So preheating process is very important to avoid serious contamination. Packing process should be done under strict hygienic measures. Microbiology of milk powder 8 April,2020 Dr.Dina A. B. Awad
- 9. Defects of milkpowder Oxidized flavour Tallow flavour Unsaturated fatty acids O2 & Cu perioxides Ketons & aldhydesHigh storage temp. 9April,2020 Dr.Dina A. B. Awad
- 10. Defects of milkpowder Fishy flavour Stale flavour Lecithin Loss of solubility & stale flavor& deterioration of casein (dark color spots ) brown color Trimethyleamines High temp. High moisture temp. High moisture 10 April,2020 Dr.Dina A. B. Awad
- 11. Defects of milkpowder Off flavour Rancid flavour Milk Hydrolytic flavour Milk powder with unpleasant flavour Lipase Microbial or physiological source x Milk fat 11April,2020 Dr.Dina A. B. Awad
- 12. Instant milk powder “Agglomeratedmilk powder” Spray dried milk powder has a good solubility , but it deficient to be wetted, sink or dispersed rabidly ------ moreover when added to water------its proteins tend to form a sticky substance -------- to form lumps -----so, its complete reconstitution is very difficult even with agitation 12 April,2020 12Dr.Dina A. B. Awad
- 13. Instant Milk powder When added to cold water GoodWettability & short wetting time Good Dispersability Good Sinkability Good solubility 13 Milk powder better reconstitution properties Wettability Dispersability Sinkability Than normal milk powder. April,2020 Dr.Dina A. B. Awad
- 14. Manufacturing Instant skimmilk powder 1- Wetting of the milk powder particles 2- Re-drying by hot air under vacuum to evaporates excess of moisture (as during wetting moisture Increased to 6-12%). 3- Remove undesirable coarse particles & give homogenous size. 4- Sudden cooling. 5- Packing under vacuum by using inert gas in laminated polyethylene bag ????? Milk powder 5% water & low solubility Humidifed or wetting Alggomerate Milk powder Redrying at hot air 250 c 5% water& 90%soluble April,2020 14Dr.Dina A. B. Awad
- 15. 15 - Uniform wettingof particles surface by steam or water mist or (milk is humidified water 16-18% ). - The powder will pick up water and swell quickly . - The globules will adhere to each other forming agglomerate. •Aim: agglomeration of milk particles will give porous aggregates and increase the interstitial air between particles ----so reconstitutions start when air replaced by the water --- at this time agglomerates will sink rapidly. April,2020 Dr.Dina A. B. Awad
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- 17. 17 Manufacturing Instant wholemilk powder 1- Wetting of the milk powder particles 2- Re-drying by hot air under vacuum to evaporates excess of moisture (as during wetting moisture Increased to 6-12%). 3- Remove undesirable coarse particles & give homogenous size. 5- Sudden cooling. 6- Packing------- As instant whole milk powder ---------sensitive to fat oxidation ------so it packed with inert gas & protected in metal cans 4- lecthinization. Milk powder 5% water & low solubility Humidifed or wetting Alggomerate Milk powder Redrying at hot air 250 c 5% water& 90%soluble April,2020 Dr.Dina A. B. Awad
- 18. 4* lecithinization. Fat globuleagglomerates Water less than 45ºc not reconstitute In a condition x Spraying mixture of lecithin & butter oil (1:1) at 60ºc Final lecithin % 0.2-0.3% in powder Lecithinization gives more free Fat surface to obtain higher degree of dispersion 18 Hydrophobic nature Due to hydrophobic nature of fat agglomerates contain fat will not Reconstitute well unless water with temp 45ºc so whole milk particles coated with active or wetting substances a good emulsifier April,2020 Dr.Dina A. B. Awad
- 19. Reconstitution The wetting timeof instant skim milk powder ------not more than 15 sec. Factors affecting solubility of instant skim milk powder Good wettability Ability to sink Good dispensability Good solubilityIt depends on particle size Ideal size 130-135micro. Soluble in less than 30sec. Relations?? Large size particle has more time to sink Resemble normal milk Without lumps, without sediment, without floating on the surface Spray method 99% Roller method 95% 19 April,2020 Dr.Dina A. B. Awad
- 20. Baby milk powder Undercertain conditions women are unable to feed their babies , so highly developed powder food are manufacture from cow’s milk. 20 If depend on cow’s milkCow’s milk average/100ml Human milk (average/100ml) Constituent Higher pt intake3.31.5Total protein 20%60%Whey 80%40%Casein 3.53.3Fat different4352Unsat.fatty acid different5748Sat.fatty acids Less lactose4.77Lactose higher0.720.21Minerals 66 Kcal72 KcalEnergy April,2020 Dr.Dina A. B. Awad
- 21. production of humanizedBaby milk powder from cow’s milk Correction of protein :Correction of fatty acids : Correction of minerals:Correction of Lactose : -Addition of whey pt conc. - addition of demineralized water - Mixture of vegetables & butter oils to increase unsaturated fatty acids -Addition of demineralized whey or mineral mixture as Ca,Mg, Fe, phosphorus - avoid adding K,Na,Cl. -Adding demineralized whey or lactose Correction of Vitamins: -Adding vit.mixture A,D and C N.B: Baby foods should be contain not more than 50 m.o /gram and free from pathogens 21 April,2020 Dr.Dina A. B. Awad
- 22. Requirement for wellbalanced Recombined milk It is liquid milk which resemble fresh milk that result from addition of water to skim milk powder with addition of AMF to reach the desirable fat content according to the legal standard in the presence of suitable emulsifier. Def. Recombined milk Recombined milk ,Means-----skim milk powder + water + AMF. water AMF Skimmed milk powder Good quality, free from heavy metals& impurities, not hard water??1- 2- 3- cream or butter, pure state 99.8% fat, not need refrigerated storage. 22 April,2020 Dr.Dina A. B. Awad
- 23. Thank you forattention Presented by : Dr. Dina A. B. Awad Lecturer of food hygiene department Faculty of veterinary medicine Benha university , Egypt April,2020 23Dr.Dina A. B. Awad