HEMNALINI MEMORIAL COLLEGE OFENGINEERING

(AFFILIATED BY MAKAUT)

NAME – ADITYA BIKASH SAHOO

ROLL NO.-34303421022
DEPARTMENT - FOOD TECHNOLOGY
SUBJECT- FOOD PROCESS TECHNOLOGY –III
SUBJECT CODE - PC –FT 601
SEMESTER - 6th
 REPORT ON- PROCESSING OF DRIED MILK
PRODUCTS
Introduction:
The Removal of water from a food to the extent of leaving its solids content in a completely or nearly
moisture free state is termed as drying. Milk and milk products are mostly dried either by the roller process
or spray process- the spray process dominates today. The purpose of milk drying are:
1. To improve the storage life of the product due to low moisture content.
2. To reduce costs for storage and transportation of product due to reduced bulk.
3. To provide a convenient product for utilisation in many dairy and food preparations.
Standards of milk powders have been laid down by various agencies to meet the interests of producers as
well as consumers. Standards provide the legal framework as well as the basis for national and international
trade. They define the identity of the products and describe the basic composition, quality and safety factors.
The standards are also considered to be yardsticks to control the quality, check the adulteration, safeguard
the health of consumers, accept or reject the product, fix the price of the products, keep up the nutritional
value of the products, etc.
Definition
Dried milk or milk powder is a product obtained by removal of water from milk by heat or other suitable
means to produce a solid containing 5.0 percent or less moisture.
Whole milk, partially skimmed milk or skimmed milk may be used for drying.

Classification of Dried Milks

Dried milks may be classified in a number of ways viz: Based on type of direr used,
fat content of milk, heat applied, method of manufacture, special dried product
made from milk.
A) Based or the type of drier:
1) Freeze dried 2) Spray dried 3) Roller dried

B) Based on fat content of milk power whether it is made from whole milk, partial fat separated milk and
skim milk:
1) Skim milk powder 2) Partially skim milk powder 3) Whole milk powder

C) Heat applied for making of Milk Powder:

1) Low heat 2) Medium heat 3) High heat

D) Method of manufacture:
1) Instantized 2) Foam dried

E) Special dried milk product.:

1) Infant milk food 2) Dairy whitener 3) Malted milk food 4) Weaning
food 5) Buttermilk powder 6) whey powder 7) Ice cream mix powder
Milk Drying Systems:

The systems and process of milk drying can be classified as follows:

Drying by

Cold Heat

Film, roller or drum

Freezing out water and centrifugation drum drying

Vacuum Atmospheric

Spray drying
Freezing milk and
Freezing milksublimation
and sublimation

Pressure spray
Centrifugal disc Compressed air

Roller or Drum Drying Systems :

A. Principle.
The milk. preferably concentrated, is applied in a thin film upon the smooth surface of a continuously rotating
steam- heated metal drum, roller or cylinder, and the film of dried milk is continuously scraped off by a stationary
knife doctor blade/ scraper. located opposite the point of application of milk. The milk-film has to be ground to
obtain the powder.
B. Advantages and disadvantages (over Spray-Drying System):
Advantages. (i) Relatively low capital and operating costs (i) plant is movable and occupies little floor space; (iii) plant
is easy to handle; (iv) suitable for operating small quantities of milk economically: (v) produces milk powder of better
keeping quality.
Disadvantages. () Produces milk powder with low solubility: (ii) produces are over cooked/scorched flavour in the
reconstituted milk.
C. Classification of drum driers (adapted from Hall & Hedrick) (a) Number of hollow drums.:
() Single drum: (ii) Twin drum; iii) Double drum.
D. Flow of product. :
The product may be placed in its natural form or pre-condensed in a vacuum pan/evaporator (see G(j) for
advantages of pre-condensing) before it is fed to the drum drier. Milk is usually pre-condensed for a single-drum
unit. The product 5 usually pre-hated and pumped into the reservoir between the upper portion of the drums to
provide a thin film over the turning drums. The doctor blade, which is a sharp hard flexible knife, scrapes The dried
material from the drum. The blade sits at an angle of 15 to 30 to the surface. The film of dry milk forms a continuous
sheet om the knife to the auger trough, which Is about level with the bottom of the drum. The auger for each drum
discharges the pro- duct into elevators, then to a grinder which pulverizes the product. When sifted, the dried
product is packaged stored, or marketed. These steps are carried out in a continuous operation

J. Merits of vacuum drum drying over atmospheric drying :

(a) Merits. (i) Higher solubility of powder; (ii) better keeping quality of powder. (b) Demerits. (i) Higher initial cost of
plant; (ii) higher operating cost of plant; (ii) more complicated plant.

Whole Milk Powder:

According to the PFA Rules, 1976, whole milk powder is the product obtained from cow or buffalo milk, or a
combination thereof, or from standardized milk, by the removal of water. It may contain calcium chloride, citric acid
and 1odtum citrate, sodium salts of orthophosphoric acid and polyphosphoric acids, not exceeding 0.3 per cent by
weight of the finished product, and 0.01 per cent of butylated hydroxy anisole (by weight) of the finished product
Such addition need not be declared on the label Milk powder should contain not more than 5.0 per cent moisture
and not less than 26.0 per cent fat/The total acidity expressed as lactic acid should not be more than 1.2 per cent.
The standard plate count may not exceed 50.000 g, and the Coli count may not exceed 90g. The maximum solubility
index should be 15.0 for a roller-dried and 2.0 for a spray-dried product. Note: The process of drying must be
mentioned on the label. The spray dried product must be packed in hermetically sealed containers when the net
quantity exceeds 510/g.
Skim milk powder:
According to the PFA Rules (1976), skim milk powder is the product obtained from (the skim milk of) Cow or buffalo
milk, or a combination thereof, by the removal of water It may contain added calcium chloride, citric acid and
sodium citrate, sodium salts orthophosphoric acid and poly- phosphoric acid, not exceeding 0.3 per cent by weight of
the finished product. Such addition need not be declared on the label Skim milk powder may not contain more than
1.5 per cent milk fat, and moisture may not exceed 5.0 per cent. The total acidity expressed as lactic acid should not
exceed 1.5 per cent. The standard plate count should not exceed 50,000/g. and the Coli count must not exceed 90/g.
Standard requirement:

Features Whole milk powder Skim milk powder

Moisture % wt. (Max) 4.0 5.0
Total milk solids% wt. 96.0 95.0
Total ash (on dry basis) 7.3 9.3
% wt.
Fat% wt. Not less than26.0 Not more than1.5
Titratable acidity 1.2 1.5
(%lactic)
Solubility index (Max) 15.0 (If roller-dried) 15.0(If roller-dried)
ml. 20 (If spray-dried) 20(If spray-dried)

Weaning food : Traditionally, after the infant has grown to be 3 to 4 months old, he is given some solid
food, in addition to breast feeding. Those who can afford go for ready- made weaning foods such
as Cerelac, Lactogen, etc. These ready - to -eat or ready- to- reconstitute weaning foods
not only provide cereals such as wheat,or rice but also contain milk. These preparations are dispersed in
water and fed as gruel.
 Method of Manufacture by Drum Process of Whole Milk Powder (WMP) and Skim Milk Powder (SMP):

Receiving milk

Filtration/Clarification (35-40°C)

Standardization (WMP)
Pre-heating (35-40°C)

Separation (SMP).

Forewarming (85°C/10 min)

Condensing

Homogenization (WMP)(63-77°C)-2500 psi- I Stage 500 psi-II Stages

(SMP)

Pre-heating (74-85°C)

Drum drying

Packaging

Storage (Room temperature)

 SPRAY-DRYING SYSTEM
Principle
The basic principle of spray drying consists in atomizing the milk, preferably pre-heated and concentrated, to form a
spray of very minute droplets (fog-like mist), which are directed into a large, suitably designed drying chamber,
where they mix intimately with a current of hot air. Owing to their large surface area, the milk particles surrender
their moisture practically instantaneously and dry to a fine powder, which is removed continuously.
Advantages and disadvantages (over roller-drying system):
(a) Advantages: (i) Yields milk powder which is markedly superior in appearance, flavour and solubility (ii) most
economical when large quantities of milk are handled.
(b) Disadvantages: (i) Involves large capital investment in plant (ii) plant is complicated.

Method of Manufacture by Spray Process of Whole Milk Power (WMP) and Skim Milk Powder (SMP)

Receving milk

cooling5c)

(SMP) (WMP)

0
Pre- heating(35 C) standardization(fat/SNF)

0
separation Pre-heating(71 C)

low heat SMP high heat SMP

0 Filtration/clarification
0
71C /15sec 71C /15SEC

0 Homogenization{2500psi-1st stage}
pre heating (85 C)
condensing 500psi2nd stage 74 C
0

0
re- heating (63 C)
0 condensing heating(93 C/3min)

0
Pre-heating(74 C ) condensing
Filttration

0
filtration pre-heating(71 c)
pumping(3000psi)

0
spray drying (85 C pumping(300psi Pumping(2500psi)
outlet air)
0
0 spray drying(82 C outlet
0 spray drying 85 Coutlet air
cooling(32 C) air)

0 0
cooling(38 C) cooling(32 C)
sifting

sifting sifting
pacaaging

vacuum treatment plus

packaging
storage(room temp) nitrogen

storage(room temp) packaging

Storage(Room temp)
 CHHANA POWDER
Chhana is an indigenous (Indian) whole milk product, which constitutes an important base and filler for the
preparation of milk sweets. It is prepared by lactic or citric acid coagulation of boiled, hot milk and the subsequent
straining of whey; the milk solids thus obtained are called chhana. Since it has a very low keeping quality – this being
1-2 days at room temperature – inter-state trade in chhana presents many problems. Efforts to increase its storage
life in the original form have so far proved unsuccessful. Hence the production of dried chhana, which by virtue of its
low moisture content is expected to have a much longer shelf-life than the original product.
Composition of chhana powder (from cow milk) (percentage):
Moisture= 3.5 ;Fat=41.6;Protein=46.3;Lactose=4.2;Ash=4.4
Method of manufacture:

Fresh cow milk

Heating (Boiling) with constant stirring

standardization(4.0 % fat)

Mixing Addition of Sodium citrate aqueous soln. (0.02%)

Kept for 2.5 Hrs. at 80 0C Coagulation of milk (700C, rapid addition 1-2% lactic or citric acid soln.)

mixture of coagulated mass and whey is strained(using muslin cloth)

Whey

Channa obtained and cooled at room temperature

Channa is broken into small pieces (taken in separate vessel)

calculated amount of water is added (total solid 19-21%)

Preheated (600C)

Pulverized to smooth slurry

Preheated (80-850C)

Spray Drying (195-2000C)

Cooled

Packaging (gas packaging)

Storage (room temperature)

 Uses: For reconstitution into chhana for the preparation of indigenous sweetmeats, etc. Dried chhana has a high fat
and protein content and a fairly mineral content.
KHOA POWDER
Introduction:-
Khoa is an Indianwhole milk product. Itacts as an important base and filler for the preparation of milk sweets. During
preparation of itcontinuous heating of milk is done.An open pan is used to do it with constant stirring –cum-scraping
un till it reaches a semi-solid state. It is partially dehydrated milkproduct. This solid product is called khoa.

Composition(%):-
Moisture:- 3.1 ; Fat:- 33.8; Protein:- 27.2; Lactose:- 30.6; Ash:- 5.3

Flow diagram of Manufacture:-

Fresh buffalo milk received

Standardization to 5% fat and filtration

Pre-heating (65-700C)

Homogenization (2500 psi)

Preheating ( 600C)

Calculated amountwateradded (16-18% total solids)

SmoothSlurry consistency

Drum-drying (50 psi)

Collection of powder

Packaging

Storage (room temperature)

Packaging and storage:-

Khoa powder may be packaged in
 paper bags with polythene liners
 fiber drums with or without polythene liners
 with or without gas packaging
 storage at room temperature.
Keeping quality:
3 to 3.6 monthself life under air-tight and gas-packed conditions
Uses:-
  indigenous sweetmeats production

ICE CREAM MIX POWDER

Composition (%):
Moisture - 1.0 to 2.5 ; Fat-25.0 to 29.0; Serum solids - 25.0 to 30.0 ; Sugar- 37.0 to 42.0; Stabilizer+
emulsifier -0.5 to 1.2

Food and nutritive value:

 high in fat & protein
 reached with sugars (sucrose and lactose).

Method of manufacture:
Dry mixing of ingredients

pre- heated to 65-750C

homogenized at 2500 psi at first stage &500 psi at second stage

heated to 82-88 0C (5-10 minutes)

spray-dried

cooled32-380C

packaged

Storage (room temperature)

Packaging and storage. :

Packed in-
 bags with polythene liners
 fiber drums with or without polythene liners.
 stored at room temperature
Keeping quality:
 storage life of 3-4 months at room temperature (in air tight condition)
 6-12 months at 10-15 degree C (with gas packing)
Uses:
 reconstitution in to ice cream.
 INFANT MILK POWDER
Infant food: According to prevention of Food Adulteration Act (PFA), Infant milk food means the material prepared
by spray drying or roller drying of the milk of cow or buffalo or a mixture thereof. The milk may be modified by the
partial removal/substitution of different milk solids: carbohydrates, such as
sucrose, dextrose and dextrin’s, maltose and lactose; salts, like phosphates and citrates; vitamins A, D, E, B group, C
and other vitamins; and minerals like iron, copper, zinc and iodine. The source of iron may be selected from “Ferrous
sulphate, ferrous citrate, ferrous fumarate, ferrous succinate, ferric ammonium
citrate and ferric pyrophosphate”.
It shall be free from – added dirt, extraneous matter, rancid taste and musty odour
added starch, antioxidants, preservatives, colour and flavour
any material, which is harmful to human health
Definition:-
Infant Milk Food or baby food according to the PFA Rules (1976), is the product obtained by drawing cow or buffalo
milk or a combination thereof or by drying standardized milk, with the addition of specific carbohydrates (Cane
sugar), dextrose and dextrins, maltose (or lactose), iron salt and vitamins.
Indian Standard Specifications for infant milk foods:-
Moisture (% Wt.) (Max) -4.5; Total milk protein (%Wt.) (Min) - 20..0; Milk fat (%Wt.) - 18.0 to 28.0;
Total carbohydrates (sucrose, dextrose and dextrins, maltose or lactose) (%Wt.) (Min) - 35.0; Total ash (%Wt.) (Max)
-8.5; Acid insoluble ash (%Wt.) (Max)- 0.01; Solubility (%Wt.) (Min)- 85.0 (if roller dried) ,98.5 (if spray dried);etc.
Flow Diagram:-

Receiving milk Grading, Sampling, Weighing &Testing

Pre- heating (35-400C)

Filtration/Clarification

Chilling andstorage (50C)

Standardization
Addition of ferrous sulfate and sugar

Pre-heating (800C/No hold) Condensing

Chilling and storage (50C) Homogenization [50 kg/sq .cm.-I stage ; 25kg/sq.cm.-II stage]

Drying (Roller or Spray)

Pre- heating (700C)

Grinding and sifting

Fortification (amino acid, mineral, vitamin etc.)

Gas packing Storage

 WHEY POWDER
Whey is a major dairy by product. It is perishable . It is dilute in nature. During preparation of Channa a watery
substance is removed on pressing, it is known as whey. During paneer, channa, cheese, casein preparation it is found
as by product.
Simple disposal of it may causes environmental pollution.
Whey powder have a total moisture (%):3-4 ; 6-7% total solids (protein, lactose, fat minerals and water-
soluble vitamins)
Manufacturing Process By spray drying method:
Whey received from channa as a by product is passed through a separator where residual fat removed.
Wheyis then pre-heated to 77– 1040C . Next it is condensed to 40-70% total solids by using multiple-effect
evaporator. Concentrate is the is cooled to 270C. Then lactose is seeded; After holding for 24 hours lactose
crystallization results. Then it is spray-dried by the usual manner.

whey

passed through a separator (fat removed )

pre-heated to 77– 1040C

Condensed to 40-70% total solids

cooled to 270C

seeded with lactose

held for 24 hours for lactose crystallization

spray-dried (850C outlet air)

sifting

cooling(320C)

packaging

Storage ( room temperature)

Keeping quality:-
shelf-life is usually 6 to 12 months (at 10-150C)
Uses:-
i. As feed for poultry and live stock ii. Frozen desert making, candy making. Bakery productingredient