This document discusses the preparation of milk powder. It describes the types of milk powder including skim milk powder, whole milk powder, and buttermilk powder. The procedure for making milk powder involves standardizing raw milk, heat treatment, evaporation, drying, cooling, sieving, packing, and storing. Milk powder has a long shelf life of 18 months when stored properly and is widely used in baked goods, sweets, and developing countries due to its non-perishable nature. Entrepreneurial skills like communication, relationship building, and goal setting are important for successful milk powder businesses.

2. GODAVARI FOUNDATION’S
DR.ULHAS PATIL COLLEGE OF AGRIcULTURE
JALGAON
AFFILIATEDTO
(MAHATMA PHULEKRISHI VIDYAPEETH,RAHURI)
DEPARTMENT.OF animal husbandry & dairy science.
PROCESSING OF MILK AND MILK PRODUCTS.
NAME OF STUDENT :- BHOJANE AKSHAY LOTANRAO
REG.NO. :-AJ-010/2017
COURSE NO. :- SRP-EL-AHDS 405
COURSE TITLE :- PROCESSING OF MILK AND MILK PRODUCTS
COURSE TEACHER :- PROF. B.B.MUNDE
Name of topic :- preparation of MILK POWDER.

3.  PREPARATION OF MILK POWDER.Z
 PREPARATION OF MILK POWDER:-

4. Index
 Objectives
 Introduction
 Importance Or Nutritive Value Of Products
 Procedure
 Chemical Composition
 Packaging Materials
 Yield
 Shelf Life
 Conclusion
 References

5.  Objectives of butter:-
 To learn the Manufacturing techniques.
 To learn storage and Packaging of milk powder.

6.  INTRODUCTION:-
 Powder milk,also called milk powder,dried milk, or dry milk, is a manufactured dairy product made by
evaporating milk to dryness.
 One purpose of drying milk is to preserve it;
 milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its
low moisture content. Another purpose is to reduce its bulk for the economy of transportation.

7.  Types of milk powder:-
 There are three main types of milk powder;-
1) Skim milk powder.
2) Whole milk powder.
3) Buttermilk powder.

8.  Skimmilk powder:-
 Skim milk powder is defined as the product obtained by removing all of the water from pasteurised
skim milk.
 Simply put, skimmed milk powder is a lower-calorie, lower-fat version of whole or 'full-fat' milk that's
been made into a powder.

9. Whole milk powder:-
 Whole milk powder (WMP) is obtained by removing water from pasteurized, homogenized whole
milk through evaporation and spray drying processes.
 It possesses all the appealing qualities of milk.

10.  Buttermilkpowder:-
 buttermilk that has been dehydrated until it becomes a fine powder, similar in texture to flour, or
regular milk powder.

11.  Powdered milk is frequently used in the manufacture of chocolate and in recipes for
baked goods where adding liquid milk would render the product too thin.
 Powdered milk is also widely used in various sweets such as the Indian milk balls
known as gulab jamun
 It is widely used in many developing countries because of reduced transport and
storage costs (reduced bulk and weight, no refrigerated vehicles).
 Like other dry foods, it is considered nonperishable and is favored
by survivalists, hikers, and others requiring nonperishable, easy-to-prepare food.
 Importance of milkpowder:-

12.  Procedure:-
Raw milk reception(5-7⁰)
Standardization
Heat treatment(72⁰for 15sec.)
Evaporation
Drying(final moisture2.5-3.5%)
cool

13. Sieve
Pack
Store.

14.  Nutritional value:-

15.  Packaging:-
 Whole milk powder is packed in 15 kg tins.
 For retail milk powder packed in laminate bags.
 Skim milk in bulk quantities of 25 kg is packed in kraft paper bags with inside polyethylene bag.
 Skim milk powder for retail is packed in HDPE bottles and HDPE bags.

16.  Recovery/yield:-
 As general,100gm of milk powder requires 1lit. Of milk.

17.  SWOTANALYSIS
 STRENGTH:
. a)Availability of raw material Gains knowledge about preparation of dairy products.
b) Experienced teaching staff.
 WEAKNESS:
. a) Strict restriction & Social distancing.
b) Regional imbalance in milk supply.
 c)Less time of module for products preparation.
 OPPORTUNITIES:
a)Opportunity to set up own dairy unit.
b)Availability of financial support.
C)Continuous increasing demand
 THREAT’S:
a) Variation in milk quality.
. b)Customer prefer branded products than local

18.  BUSINESSNETWORKINGSKILLS.
1) BUILDING RELATIONSHIP:
. By the building strong relation with the farmers we can bring our good relationship to
custon is to great success.
By assuring the fixed customer & also fix level of income.
2) COMMUNICATION:
By good communication skills we can buil strong network of customers for assured
business.
3) SPEND TIME TO MEET WITH PEOPLE:
By spend time to meet with people, people think that it is more familier with us & we
can a understand the problems of people & solve it properly.
4) FOCUS ON HELPING:
By helping to others or farmers & giving the support We can increase our network.

19.  Entrepreneurship skills
 Self confidence
 Self confidence is a feeling of trust in one’s ability qualities and judgement developing it is comerstone of
successful life
 Problem solving
 Entrepreneurs are critical thinking skills are ability to focus and tackle the problem using analysis and evolution to
form judgement
 Creativity and innovative thinking
 Entrepreneurs need to be creative,solving problems and can be strictly creative thinking is how new ideas are
developed to solve such problems
 Goal setting
 Entrepreneurs know that what gets measured,gets done all great accomplishment have a timeline working from
the starting point to the goal goal keep us moving towards things we really want in life

20.  Storege/shelf life :-
 Most manufacturers recommend using powdered milk (also known as dried
milk) within 18 months,

21. CONCLUSION:-
milk powder is nutritionally rich food product ,
with less preparation time and economically affordable cost scale made these
product more convenience to satisfy the need
of the present generation.

22. ECONOMICAL EVALUATION:-
 Pack of 1kg= 345rs.
 Pack of 500gm.=203rs.

23.  References:-
 M. Okamoto and R. Hayashi (1985) "Chemical and Nutritional Changes of Milk Powder
Proteins under Various Water
 Wayne Gisslen (2009). Professional Baking.
 Milk Powder" by K.N. Pearce, Food Science Section, New Zealand Dairy Research Institute.
 Kiwi sinks on milk-powder ban as most Asian stock futures climb The Associated Press, Aug
2013