Production process of whole milk powder

Process flow:

Raw milk acceptance pretreatment ----preheating sterilization---- concentration ---spray drying---- cooling screening powder ---packaging packing ---inspection finished product

 

1.      Acceptance and preprocessing method 1. Raw milk, raw milk must be fresh, not mixed with abnormal breast, weight should be 1.028 ~ 1.032 (20 ºC), the acidity of not more than 20 ° T, fat content of no less than 3.1% and not less than 11.5% milk solids. The quantity of mixed bacteria shall not exceed 200,000 / ml. Qualified milk should be filtered and purified.

2. Preheating sterilization: the purpose is to kill the microorganisms in the milk and destroy the enzyme activity. High temperature short time sterilization method is generally used, or ultra-high temperature instantaneous time sterilization method. If use chip or tubular sterilizer, usually used in the sterilization conditions of 80 ~ 85 ºC, 30 seconds, or 95 ºC, maintain 24 seconds. If use ultra-high temperature instantaneous sterilization device, is 120 ~ 150 ºC, keep 1 ~ 2 seconds.

There are three ways to add sugar to milk powder :(1) add sugar when preheating sterilization;(2) grind sucrose, sterilize it, mix the powder with the atomized milk powder, and then fill the pot;(3) add part of the sugar when preheating sterilization, and then add the remaining sugar when canning.

In general, the methods of (2) and (3) can be used to produce the powdered milk containing 35% sugar. But according to the national standard, the sucrose content in added milk powder should be less than 20%.

3. Concentration: the raw milk should be vacuum concentrated immediately after sterilization. Generally, concentrate to about 1/4 of the volume of raw milk. Concentration equipment, general small dairy multi-purpose single-effect vacuum concentration pot, larger dairy are used in the double-effect or three-effect vacuum evaporator, also have the use of vane vacuum evaporator. At the end of the concentration, the concentrated milk should be filtered, usually using a double filter.

4. Spray drying: first by the blower inlet air filter, through the air heater heating to 130 ~ 160 ºC, into the spray drying chamber. At the same time, the filtered concentrated milk is pumped by high pressure to the atomizer or by the milk pump to the centrifugal spray rotary table, sprayed into 10 ~ 20 micron milk droplets and hot air full contact, strong heat exchange and quality exchange, quickly remove water, in an instant to complete evaporation, drying. It is then settled at the bottom of the drying chamber, which is discharged continuously through the powder producing mechanism for timely cooling. Finally, sieve and package the powder.

5.Powder, cooling: spray drying indoor milk powder requires rapid and continuous discharge of timely cooling, so as not to heat too long, reduce the quality of products. The powder products commonly used in dairy industry are screw conveyor, drum type valve, vortex gas seal valve and electromagnetic oscillation powder filling device. Advanced production technology, is the powder, cooling, sieve powder, powder, powder storage and weighing packaging and other processes connected into a continuous production line. The powder and drying powder should be screened immediately after the powder is out. Make the product cool in time. Spray drying milk powder requires timely cooling to less than 30 ºC . At present, fluidized bed powder cooling device is generally used.

6.weighing Packaging: Milk powder should be packaged immediately after cooling with a horse's tin canister, glass tank or plastic bag. According to the shelf life and use of different requirements, can be divided into small cans sealed packaging, plastic bag packaging and large packaging. The need for long-term preservation of milk powder, it is best to use a iron tank vacuum nitrogen filling seal packaging, preservation period can reach 3~5 years. If sold in the short term, then more use of polyethylene plastic bag packaging, each bag of $ g or G, with high-frequency electric heater welding seal. Small packaging weighing requirements are accurate and rapid, the general use of capacity or weight automatic weighing canning machine. Large packaged milk powder is generally supplied to those with special needs and is also divided into canned and bagged. Each tank weighs 12.5 kg; each bag weighs 12.5 kg or a kilogram. 
 

Comparison of different milk powder production processes

1. Wet process

It is made by directly spraying fresh cow (sheep) milk into nutrients. It not only does not have intermediate links such as milk powder re-dissolution, but also uses multiple filtration processes to prevent safety hazards and fully ensure the balance of various nutrients. The wet process is more complicated and requires more equipment. The main equipment for the early treatment is the net milk machine, the homogenizer, preferably the sterilization machine, the concentration equipment, the drying equipment, the packaging equipment, and some ancillary equipment. Boiler, sewage treatment, etc.

Wet process requires three conditions

1. Must have a pasture;
2, must have milk;
3, must have a milk powder processing plant.
The milk powder produced by the wet process is made of raw beef (sheep) milk as the raw material in the first time. The product has good homogeneity, stable physical and chemical indicators, and balanced nutrients. Various nutrients will be in the milk. A fully dissolved process can also reduce the secondary pollution of milk powder, which can ensure the freshness and nutritional value of the final product, but the use of "wet method" production is not all dairy companies can do, this is mainly The distance between the milk source and the production plant is determined, but with a single wet process, some heat sensitive nutrients are easily destroyed during the spray drying process.

2, dry process

The dry process is to add the purchased large-package whey powder to the mixing tank, and put in the nutrients added by various solids. After fully stirring, the mixture is directly dispensed. The dry process is relatively simple, mainly mixers, packaging machines, etc.

Dry process heat sensitive materials (such as heat-labile materials, which are prone to decomposition, polymerization, oxidation and other metamorphic reactions when heated) are easy to add. However, the uniformity of the products produced by the dry process is not as good as that of the wet process, and there are some differences in the taste of the taste compared with the milk powder produced by the wet process.

The dry method has higher requirements on the workshop, and the GMP workshop is generally used. In order to ensure the safety during the production and processing of milk powder, the official website of the Food and Drug Administration issued the "Notice on the Relevant Work on the Production License Examination for the Production of Infant Formula Milk Powder Using Imported Base Powder": Allowing enterprises to use imported base powder as raw material to produce infants. For infant formula, the company must produce according to the dry process specified in the "Infant Formula Milk Powder Production License Review Regulations (2013 Edition)". It is strictly forbidden for enterprises to use imported large-package infant formula milk powder for production and distribution. This regulation is bound to increase the cost and investment of the company for milk powder manufacturers.

Learn about the wet and dry processes of milk powder, as well as their strengths and weaknesses. So, what kind of process is used to distinguish the finished milk powder? Here you should be reminded that you can distinguish it from the ingredients list of the milk powder packaging: If the first item of the ingredient list is "raw cow (sheep) milk", " Fresh milk" is the wet process; if it is "full fat milk powder, skimmed milk powder or skim milk powder, etc." is the dry process or dry and wet mixing process.
3. Dry and wet composite process
The dry-wet composite process refers to the simultaneous processing of fresh milk by dry mixing and wet mixing. The milk powder that can be produced by the wet mixing process is relatively close to the milk source, which can ensure that the fresh milk is powdered once and can quickly become the smallest package that can be sold. It reduces the pollution of the intermediate link, ensures the freshness of the milk powder, and directly mixes the nutrients into the fresh milk to make the nutrient mixture more uniform, while some heat-sensitive nutrients (vitamins, probiotics) are added in the dry mixing process to ensure its activity. . This process is superior to the wet mixing process or the dry mixing process alone.

The introduction of equipment:

1, Fresh Milk Temporary Storage Tank: 

Scope of Use: 

Mainly used in fresh milk, juice, tea drinks and pharmaceutical elements blending before the use of material temporary storage, in order to reduce precipitation to facilitate the subsequent full mixing and blending, temporary storage tank can be optional circulating centrifugal pump and insulation device. This equipment is an indispensable equipment for food, beverage and pharmaceutical plants. The use of materials for SUS304 stainless steel, in Line with GMP production standards.

Device diagram:

Device parameters: 

1 Effective Volume:2000L 

2. plate for 304# stainless steel;

3. tank insulation Refrigeration compressor power:6.5KW 

4. the equipment in the tank is 300MESH, the appearance of 2B sub-light;

5. equipped with self-priming feed pump, sanitary grade. 

6. fully enclosed top with 0° , anti-fly dust-proof breathable hole,

7. Equipment Cleaning: The top of the equipment is equipped with 360 degree rotating CIP cleaning head;

8. Digital temperature meter, temperature display range 0ºC-ºC;

9. Equipment Single-layer vertical structure, the lower part of the standard fast connecting valve group. 

A . Double top feed Port phiWuyi;

Four only adjustable height feet. 

A . Equipment Structure: single-layer cone bottom form

the 4~7 degree holds temperature and can be cooled continuously at constant temperature.


 2. Industrial-Grade Ice Water Units :           

1 , structural description : It embodies reasonable structure, high efficiency and better power consumption coefficient. Air-cooled form. 

Drive Motion: The use of imported compressor machine, two-stage variable speed, first-class pulley, two-stage curved arm gear symmetrical transmission, special alloy bearings, bilateral rolling bearings, horizontal stability, low noise, mechanical efficiency on average increased by about a cent. 

Moisturizing sliding: Splash Type free lubrication, safe and reliable. 

Main pump body: three-side type, the cover using radial self-position seal, durable, no external leakage.

Device Power: 5P

minimum setting temperature: -5 degrees Celsius. 

Device Size: 1500mm*650mm*1450mm ( length * width * height)

3 , GY-2000LS Small and medium-sized Pap milk sterilizer: 

1 ), Scope Of Use: 

This equipment is widely used in fresh milk, traditional Chinese medicine, biopharmaceutical, soy products, liquid condiments and other materials pasteurization, high temperature sterilization, very suitable for small and medium-sized production of pasteurized milk products. This production-type pasteurization machine sets heating, sterilization, cooling, hot filling as one. It is the ideal complete set of equipment for school and community dairy production enterprises.

2 ), Equipment Features: 

The sterilization temperature of this equipment can be set according to the requirements of pasteurization or high temperature sterilization, sterilization temperature the ° C~85 ° C can be adjusted arbitrarily. All parts of the equipment in contact with the product are made of SUS 304 stainless steel, casing washers and seals are made of food grade fluorine rubber, and the product line is connected using DIN Sanitary pipe fittings. In the display output, the production of pasteurization machine configuration has a digital display temperature control system and timing sterilization control system, and according to user requirements to choose the sterilization temperature and sterilization time and pump start and intermittent time. This equipment is a multi-tank combined structure, very suitable for small batches of multi-variety dairy enterprises production and use. 

3 ), Equipment Parameters 

1. Equipment covers only within a few meters, external steam generators or steam boilers and other facilities. 

2. Cooling water consumption 5T/H (optional external Ice water unit, built-in refrigerated liquid cycle refrigeration)

3. rated capacity : 800-2000L/H ( production on Demand adjustment ), the maximum processing capacity of this device is 0L ( optional According to customer needs ))

4. sterilization temperature 75~85ºC up to a maximum ofºC, Can be adjusted according to the actual needs, real-time regulation of PID constant temperature control technology, so that the full temperature zone control Wen Yu, sterilization temperature control accuracy ±1ºC. 

5. sterilization time according to different sterilization temperature Set sterilization time . 

6. circulation is pump power:1.55KW .   

7 . Pipeline filter: Food grade stainless steel filtration mesh. 

8. sterilization circulating tank volume:0 liters 

9. Sterilization mode: casing Type , pipe diameter 

A . Maximum pressure: pressure

One . Cleaning of equipment: circulating filtration and cleaning of high pressure centrifugal pump

A . design work : 8. 5KW

All of the whole machine using high-quality SUS304 stainless steel production, material contact part of the pipe fittings with food-grade seamless SUS304 Pipe . 

A . built-in steam temperature control proportional valve set, trap, drain valve. 

A . built -in PT100 temperature sensor multiple places.

The automatic PLC automatic control,7 inch color touch screen dynamic display system . 

by particle:200~300 mesh

. power supply:3 phase 380V

A . Host size 2800mm*150mm*1950mm ( can be customized according to customer needs production)

 Welcome to ask us the price:

Contact: Ms. Jelly: Tel:+8618516198359