Milk powder production line

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
hot gas dries the particle before it touches the chamber. Heavy particles get collected at the bottom of the drying chamber while the fine particles get collected in the cyclone separator, still, some fine particles remain in the air which is filtered using a filter bag.

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.