Milk powder production line
Milk powder refers to a powdered product prepared by using fresh milk as a raw material, adding a certain amount of vegetable protein and fat, vitamins, minerals and other raw materials, through the process of sterilization, concentration, and drying to make the milk powder. On the basis of keeping the original quality and nutritional value of the milk, the milk powder has the characteristics of low water content, small size, lightweight, long storage period, convenient eating and easy carrying. Milk powder processing line includes raw milk acceptance system, raw milk standardization tank, raw milk preheating machine, homogenization, sterilization, milk skimming (to produce skimmed milk powder), raw milk vacuum concentration, sugar preparation (to produce sugared full fat milk powder), spray drying, and milk powder sieving, cooling, filling, inspection, packaging, CIP cleaning station, boiler, cooling tower, air compressor, chiller, connection pipes, valves, bents, pumps, etc.
Description
Milk Powder Process System Powdered milk or dried milk is a manufactured dairy product made by dehydrating liquid milk through several drying processes until it is a powder. One purpose of drying milk is for easy preservation; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated.Similar to raw milk, powdered milk is loaded with nutrients; it is a good source of essential minerals and vitamins such as magnesium, calcium, zinc, potassium as well as vitamins A, D, E and K. During the evaporation process, it is ensured that these beneficial nutrients are not lost. Milk powder also meets your daily dose of other important nutritional elements such as amino acids which are responsible for a number of functions such as cellular growth, stimulating the body’s immune system, aiding in blood clotting, calcium absorption and so on.With solutions ranging from 500.000 litres of milk per day up to 2.000.000 litres of milk per day, GENYOND can accompany full milk powder plants. also vary from dairy milk, coconut milk, soybean milk powder etc different product for market.Item | Milk powder production |
Raw milk reception | Raw milk on arrival at the factory is rapidly tested for its SNF, fat, acidity, smell, temperature, hygiene, antibiotics, water addition and adulteration. On acceptance, the milk is pumped into a silo storage tank held at temperatures below 4° C via PHE. |
Separation | centrifugal adjust the ratio of fat and solid-not-fat in raw milk to meet the food standard requirements. usually separated into cream and skimmed milk to enable standardization of the fat content. |
Pasteurization | HTST heat at least 75 °C or higher temperature and holding for at least 20 seconds (YGT could design as per technology request) |
Evaporation | for reasons of energy efficiency as it is far cheaper to evaporate the water than to spray dry it directly. It is generally done by falling film evaporators structure because of their overall low energy consumption. like 10t fresh milk, remove 80% water off to 2t then for dryer to powder. |
Spray dryer | Concentrated milk via hot air (180-200°C) is sprayed into YGT drying chamber which is usually a stainless-steel jacket with a conical bottom by the help of an atomizer. the |
Package system | Milk powder is packed into cantin(1kgs) or plastic-lined multi-wall bags (25 kg) . Milk powders are more stable than fresh milk but protection from moisture, oxygen, light, and heat is needed in order to maintain their quality and shelf life. |
