Milk Powder Processing Line

Food Engineering

Introduction

The whole milk powder processing line standardizes the fat content of milk in a direct standardization system, and then goes through high-temperature pasteurization before filling. The entire process is completed in a closed container to ensure the high quality of the product.

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Advantages

It can control the moisture content of milk powder, the requirements of powder particle structure, particle size uniformity, solubility, dispersibility and wettability as well as the retention of nutrients, aroma and flavor

Optimal ratio of operation and consumption: high-efficiency energy consumption measures; continuous and rapid evaporation, drying and cooling; convenient operation; effective full-process automatic control

Multi-purpose, personalized design ensures that the system meets the specific requirements of each user

The selection of high-quality, reliable components and effective CIP cleaning effect enables the equipment to operate reliably and efficiently for a long time

Fully automated control and monitoring ensures production meets standards and regulatory requirements from start to finish

Different end products can be produced on the same production line

A wide range of products that meet the needs of users are available

Large output, small loss

Characteristics

It is processed from concentrated cow's milk: falling film evaporator is often used for concentration, and evaporation is concentrated to a dry matter content of 45-55%.

Finally, it is extremely difficult to remove a small amount of water from milk powder. Since increasing the outlet drying temperature has an adverse effect on milk powder, milk powder production basically uses a lower outlet temperature.

The humidity of the milk powder leaving the drying chamber is 2-3% higher than the final requirement. The function of the fluidized bed dryer is to remove this excess humidity and finally cool the milk powder down.

Milk powder is usually packaged in iron cans, aluminum platinum bags or plastic bags in paper boxes, depending on the quality requirements of the shelf life.

The production process of milk powder turns liquid milk into powdered solid, and the aroma and flavor of milk powder as well as important nutrients such as protein, fat, carbohydrates, vitamins, minerals, etc. need to be retained as much as possible. In addition, uniform moisture content, powder particle structure state requirements, uniform particle size, solubility, dispersibility and wettability must be achieved.

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