There are many milk powder in the market. Imported milk powder and domestic milk powder, many mothers must be experts in milk powder, but do you know the production process of milk powder? Which kind of milk is good for you? Understanding the whole process, you will know which step determines the quality of milk powder and truly understand milk powder.
1. Operational method
The acceptance and pretreatment of raw cow milk are from the acceptance of raw materials. It is preliminarily determined that the milk is qualified and milk nutrients are rich. Then the milk is cleaned. After getting the milk, some bacteria and even some impurity need to be removed preliminarily.
In the process of batching, except for a few varieties (such as whole milk powder and skimmed milk powder), the batching process must be carried out, and the proportion of batching should be determined according to the requirements of the dairy products. The main equipment used in batching is batching cylinder, water powder mixer, and heater. According to the requirements of the formulation, the microorganisms, trace elements and various excipients needed to be added as an ingredient.
Homogeneous mixing homogenization means that the raw milk with the ingredients so that the fat and protein in all ingredients and raw milk can be evenly dispersed in the product through the homogenization process. Homogenization is not necessary for the production of full-fat milk powder, whole-fat sweet milk powder and skimmed milk powder, but when butyl vegetable oil or other non-homogeneous materials are added to the milk powder recipes, homogenization operation is needed. The pressure of homogenization is generally controlled at 14-21 MPa, and the temperature is controlled at 60 C. After homogenization, fat globules become smaller, which can effectively prevent fat from floating, and easy to digest and absorb can ensure milk powder calories.
Milk is commonly used in many ways. In a specific application, different products of milk markets can choose appropriate sterilization methods according to their own characteristics. Recently, the most common method is short-term sterilization at high temperatures, because the milk nutritional loss is small and the physicochemical properties of milk powder are good.
4. vacuum concentrated
Milk is pumped into a vacuum evaporator immediately after sterilization, and then the vacuum is concentrated to remove most of the moisture (65%) in the milk. Then it enters into the drying tower for spray drying, which is conducive to product quality and cost reduction. Generally, raw milk should be concentrated to 1/4 of its original volume, and the dry matter of milk should be about 45%. Concentrated milk temperature - generally 47 - 50 C.
The concentrating degree of different products is as follows: the concentration of whole milk powder: 11.5 - 13 Baume degree; the corresponding milk solid content; 38% - 42%. The concentration of skim milk powder: 20-22 BOMEX degree; corresponding milk solid content: 35%-40%. The concentration of fat sweet milk powder: 15 - 20 BOMEX degree, corresponding milk solid content: 45% - 50%. Concentrated milk concentration increased in the production of large granules of milk powder, extend the shelf life of milk powder.
Concentrated milk still contains much moisture. It must be spray dried to get milk powder for babies.