The Ministry of Education and Training

HCMC university of Technology and Education

o0o

MILK AND DAIRY PRODUCT

TECHNOLOGY

Principal Lectuter: Ms.E. ĐẶNG THỊ NGỌC DUNG

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 Powdered milk
production technology

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 Powdered milk production technology

A. Introduction
B. Production materials
C. Process manufacturing
D. Product quality assessment
E. Review question

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 Introduction
Powdered milk
 Dried dairy products are produced by the dehydration of liquid milk
streams or fractions of dairy streams, W =2.5÷5%.
 Application:
 Family
 Industry
 Classification: (based on fat content)
 Full-cream milk powder (F=26÷33%)
 Skimmed milk powder (F <= 1%)
 Skim milk powder is defined as the product resulting from the
removal of fat and water in milk to result in a product that
contains not more than 5% moisture and 1.5% fat.
→ What is full-cream milk powder? 5
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 Introduction
Powdered milk
Table: Approximate composition (% w/w) of some types of powder

Table: FSSR standards for whole milk powder and skimmed milk powder

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 Introduction
Powdered milk
Table: Specifications for Dry Milk Products

Note:

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 Introduction
Powdered milk

Advantages of powdered milk

Warehouse Transportation Storage time Flexible

area costs use

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 Introduction
Powdered milk
Increase bread
Producing expansion, freshness
reconstituted Substitute eggs in
milk the production of
bread and cakes

Serving for livestock Purpose of

powdered milk

Ingredients in the Chocolate production

production of technology
mixed milk
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 Production materials
 Raw milk (Whole milk or skimmed milk)
Raw milk quality plays an essential role in powder quality. The initial
bacterial load of high-quality raw milk is surprisingly low, provided that
 The herd has a good health status;
 The housing of cows is appropriate;
 The milking operation is carried out using best practices;
 The raw milk is stored in clean, well-refrigerated tanks/silos
→ What factors affect the quality of raw milk?

Table:
Extracellular
enzyme activity
in silo milk.

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 Production materials
 Additives
Stabilizers
Di, tri or polyphosphate
Orthophosphate of Na, K, Ca

Emulsifier
Lecithine

Additives Antioxidants
Gallat propyl, Gallat lauryl

Micronutrients
Vitamin, minerals, fatty acids,
fiber (FOS)

Other ingredients

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 Process manufacturing
 The manufacture of whole milk powder
Whole milk
powder

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 Process manufacturing
 Production lines for instant whole milk powder
Milk Basic powder
storage
Standardised milk
25–28% F
Powder dosing
Heat treatment
Pre-conditioning
Evaporation (fines separating)

Homogenisation Lecithination

Spray drying (+ Conditioning

agglomeration)

Gas modified
Fluid bed drying
atmospehere (GMA)
packaging
Fluid bed cooling

Basic powder Instant whole 13

storage milk powder
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 Process manufacturing
 Production lines for skim milk powder
Milk

Low heat SMP Receiving and High heat SMP

cooling (50C)
Condensing Pre- heating (850C)
Preheating (350C)

Pre-heating (630C) Condensing

Separation

Filtration Pasteurization (710C)

Reheating (740C)

Pumping (3000 psi) Filtration

Spray drying (550C) Pumping (3000 psi)

Cooling (380C) Spray drying (850C)

Packaging Cooling
( room temp) Skim milk
powder Packing, Storage 14
10/17/2022 ( room temp)
 Process manufacturing
 Standardization and pasteurization
 Purpose:  Method of proceeding:
 Adjust dry matter content Heat (80-850C; few seconds)
 Kill micro-organisms Centrifugal
 Enzyme inactivation Microfiltration
 Concentrates
 Purpose:
 Separate the water
 Saving energy for the drying process
 Method of proceeding:
 Vacuum concentration
 Tmax = 76oC
→ Dry matter content = 45-55% 15
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 Process manufacturing
 Homogenization (whole milk)
 Purpose:
 A reduction in the size of the fat globules
 The small fat particles become evenly distributed
 Method of proceeding: P1=200bar; P2=50bar

During homogenization, the fatty globules are broken down

mechanically into smaller particles

Effect on fat distribution in dried milk granules →

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Determining properties of finished milk powder
 Process manufacturing
 Drying
 Drying is usually applied to make a durable product that is easy to
handle and, after reconstitution with water, is very similar in properties
to the original material.
 The resulting powders are generally in a glassy state (appear solid and
brittle but are amorphous and not crystalline, with extremely high
viscosity).
 Drying is applied to products like milk, skim milk, whey, infant formulas,
cream, ice cream mix, and protein concentrates, all of which have high
water content.
 The material is often concentrated to a relatively low water content by
evaporation or reverses osmosis before drying (reduce energy and drier
costs).
 Method of proceeding: Spray drying, drum (roller) drying, freeze drying
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 Process manufacturing
 Drying
Drum (roller) drying

Fig: Principle of the trough-fed Fig: Principle of the spray-fed

roller dryer roller dryer. 18
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 Process manufacturing
 Drying
Drum (roller) drying
 Classification (based on the number and arrangement of drums:
single, double, twin)

Fig: Single drum dryer Fig: Double drum dryer

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 Process manufacturing
 Drying
Drum (roller) drying
 Classification (based on the feeding method: single-roll feeding,
multiple-roll feeding, nip feeding, dip feeding, spray feeding and
splash feeding)

Fig: Roller feed Fig: Nip feed

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 Process manufacturing
 Drying
Drum (roller) drying
 The water evaporates within a few seconds, possibly due to the high
drying temperature (>100°C).
 Aflaky product is obtained.
 Considerable product damage due to heating occurs, mainly because
scraping off is always imperfect and, accordingly, a part of the milk is
repeatedly wetted and dried.
 The quality of the powder can be improved by using a vacuum roller
drier, in which the milk is dried at a lower temperature, but this method
is expensive.
 A thin film-on the order of 0.1 mm of milk, skim milk, etc., is dried on a
large rotary metal cylinder or drum that is steam-heated internally
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 Process manufacturing
 Drying
Drum (roller) drying
 Advantages of the drum dryer
 The method gives rapid drying, and the thin film spreads over a large
area resulting in rapid heat and mass transfer.
 The equipment is compact, occupying much less space than other
dryers.
 Heating time is short, only a few seconds.
 The drum can be enclosed in a vacuum jacket, enabling the
temperature of drying to be reduced.
 The product is obtained in flake form, which is convenient for many
purposes.
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 Process manufacturing
 Drying
Drum (roller) drying
 Disadvantages of the drum dryer
 Steam temperature up to 1500C causes milk protein to be denatured
→ Reduce milk solubility
 Direct contact between the drying shaft and the milk → Milk is burnt
→ High loss
 Drum drying is not suitable for products that do not form a film
 Products containing high sugar concentration are difficult to remove
from the drum surface after drying
 Lower productivity compared to spray drying
 Replacing a drum is very expensive.
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 Process manufacturing
 Drying
Drum (roller) drying
 Solutions: Drum (roller) drying combined with vacuum 685÷735 mmHg

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Fig: Vaccum drum dryer
 Process manufacturing
 Drying
Freeze drying
 Freeze drying is a process used to dry extremely heat–sensitive
materials.
 It allows the drying, without excessive damage, of proteins, blood
products, and even microorganisms, which retain small but significant
viability.
 In this process, the initial liquid solution or suspension is frozen, the
pressure above the frozen state is reduced, and the water is removed
by sublimation.
 Thus, a liquid–to–vapour transition takes place, but here three states
of matter are involved: liquid to solid, then solid to vapour.
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 Process manufacturing
 Drying
Freeze drying
 The freeze-drying process involves three stages:
 (i) freezing,
 (ii) primary drying and
 (iii) secondary drying
 Method of proceeding:
 Sample freezing
 Create a vacuum environment
 Gradually raise the temperature, so that the water changes directly
from solid to vapor

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 Process manufacturing
 Drying
Freeze drying

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Fig: Basic components of a typical freeze-dryer system.
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 Process manufacturing
 Drying
Freeze drying
 Advantages of the freeze drying
 Drying takes place at shallow temperatures, so the chemical
decomposition, particularly hydrolysis, is minimized.
 The solution is frozen, occupying the same volume as the original
solution. Thus, the product is light and porous.
 The porous form of the product gives ready solubility.
 There is no concentration of solution prior to drying. Hence, salts do
not concentrate and denature proteins, as other drying methods do.
 As the process takes place under a high vacuum, there is little contact
with air, and oxidation is minimized.

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 Process manufacturing
 Drying
Freeze drying

 Disadvantages of the freeze drying

 The porosity, ready solubility, and complete dryness yield a very
hygroscopic product.
 Unless products are dried in their final container and sealed in situ,
and packing requires special conditions.
 The process is prolonged and uses complicated plants, which is very
expensive. It is not a general drying method but limited to certain
types of valuable products.

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 Process manufacturing
 Drying
Spray drying

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Fig: Simplified diagram of an example of the spray-drying process. 30
 Process manufacturing
 Drying
Spray drying

Fig: Traditional spray dryer—Mini Spray Dryer 31

10/17/2022 B-290 with principle flow diagram.
 Process manufacturing
 Drying
Spray drying
Spray drying of milk or milk products can be defined as the process of
simultaneous atomization and desiccation of feed with distinctive rheological
properties in the presence of a hot drying medium to facilitate rapid moisture
evaporation and result in dried particulate products.
General features:
 The input milk is sprayed into small particles
 There is contact between milk particles and hot air (evaporating water,
drying milk)
Classification: Single-stage drying, Two-stage drying (Spray drying &
fluidized bed drying, Spray drying & conveyor drying), Three-stage drying

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 Process manufacturing
 Drying
Spray drying (one-stage drying)

Fig: Conventional spray dryer (one-stage drying) with conical base chamber 33
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 Process manufacturing
 Drying
Spray drying (one-stage drying)

Fig: Typical particle Fig: Spray particle. Fig: Overheated particle.

from one-stage drying One-stage drying One-stage drying
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 Process manufacturing
 Drying
Spray drying (two-stage drying)

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Fig: Spray dryer with fluid bed attachment (two-stage drying).
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 Process manufacturing
 Drying
Spray drying (two-stage drying)
The advantage of the two-stage drying can be summarized
as follows:
 Higher capacity/kg drying air
 Better economy
 Better product quality such as:
 Good solubility
 High bulk density
 Low free fat
 Low content of occluded air
 Less powder emission Fig: Typical particle from two-
stage drying
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 Process manufacturing
 Drying
Spray drying (three-stage drying)

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Fig: Spray dryer with integrated belt, Filtermat (three-stage drying). 37
 Process manufacturing
 Drying stages (4)
Spray drying

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Fig: Control volumes and parameters of the spray-drying process.
 Process manufacturing
 Drying stages (4)
Spray drying

Stage 1: Atomization of the feed into a spray (very fine droplets)

 Objective:
 Comert the feed into a spray of droplets with a vast combined
surface area;
 Smaller droplets will give more effective evaporation and hence
better thermal efficiency;
 Two types of atomizers are frequently used:
 Pressure nozzle atomizer
 Rotary wheel atomizer

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 Process manufacturing
 Drying stages (4)
Spray drying
Pressure nozzle atomizer
 The product is forced through the narrow gap of the
nozzle using high-pressure pumps
 The pressure at the nozzle determines the particle size

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 Process manufacturing
 Drying stages (4)
Spray drying
Rotary wheel atomizer
 The product is fed into the middle of a disc, rotating through an electric motor
 Centrifugal forces carry the product to the periphery, where it disintegrates into a
spray of droplets
 Droplet size depends on the atomizer speed, the wheel diameter, the feed rate, and
the product viscosity

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 Process manufacturing
 Drying stages (4)
Spray drying
Table: Processing conditions in different types of dryers and milks

Typical drying conditions are shown in Table, and the powders can be
characterized by the following:
 Consist single particles
 High bulk density
 Dusty if it is skim milk powder (SMP)
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 Non-instant
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 Process manufacturing
 Drying stages (4)
Spray drying
Stage 2: Spray-air contact
 Following atomization, it is necessary to contact the spray droplets
with hot air to effect drying.
 Drying air can be heated directly and indirectly:
 Direct heating by drawing air through a combustion chamber is
avoided in the dairy industry since the reaction between nitrogen
oxides, formed during combustion, and milk proteins can result in
nitrosamines, suspected to be carcinogenic.
 Indirect heating in steam heaters, consisting of condensate, low
pressure steam and high pressure steam sections, which progressively
raise the air temperature.
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 Process manufacturing
 Drying stages (4)
Spray drying
Stage 2: Spray-air contact
 Various configurations for mixing hot air with the atomized spray exist,
each with a different air-product flow relationship.
 In milk powder manufacture, only co-current flow is used to minimize
heat damage.

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Fig: Temperature profile in different spray-dryer configurations. 44
 Process manufacturing
 Drying stages (4)
Spray drying
Stage 3: Drying of the spray (drying consists of different stages)
 Constant drying rate stage
 Water is evaporated from the surface of the droplets
 Moisture is replaced at the surface of the droplets by diffusion from
within, keeping the surface saturated
 Falling drying rate stage
 As the water content falls to a critical point, the diffusion rate decreases
and the surface of the droplets forms a dried shell.
 Further drying of the particle depends on moisture diffusion through
the shell.
 As drying proceeds, the thickness of the shell increases, thus further
decreasing drying rate
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 Process manufacturing
 Drying stages (4)
Spray drying
Stage 4: Powder separation from the air
 Air flow in a cyclone is such that a vortex
is created, in which the powder particles
move towards the wall
 The powder falls down under gravity,
while the air moves up along the axis of
the vortex
 A small amount of very fine powder will
be carried out in the air and collected
using bag filters or wet scrubbers.

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 Process manufacturing
 Drying
Spray drying
Factors affecting the process of spray drying
 Dry matter concentration of the raw material.
 Drying agent temperature
 Size, number of the raw material particles in the drying chamber
 ..........
What are the factors
affecting the milk spray
drying process? (Presentation
and specific analysis)

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 Process manufacturing
 Drying
Spray drying
Factors affecting the process of spray drying (temperature)

Fig: Powdered milk made from 20% skimmed milk powder

(A, B: 1450C; C,D: 2050C) 48
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 Process manufacturing
 Drying
Spray drying
Factors affecting the process of spray drying (Milk particle size)
Skim milk powder

• Affects drying process

• Determination of
many characteristics of
powdered milk
• Depends on the
surface area

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 Process manufacturing
 Drying
Spray drying
Factors affecting the process of spray drying (Milk particle size)
Whole milk powder

• Sieve system
• Fat on the surface acts
as a bridge between
the particles

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 Process manufacturing
 Drying
Spray drying
Relationships between
spray- drying parameters

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 Process manufacturing
 Drying
Spray drying
 Advantages of the spray drying
 The droplets are tiny, giving a large surface area for heat transfer so
that evaporation is very rapid. The drying time of a droplet is only a
fraction of a second, and the overall time in the dryer is only a few
seconds.
 Because evaporation is very rapid, and the droplets do not attain a
high temperature, most of the heat is used as latent heat of
vaporization.
 The characteristic particle form gives the product a high bulk
density and, in turn, ready solubility.
 The powder will have a uniform and controllable particle size.
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 Process manufacturing
 Drying
Spray drying
 Advantages of the spray drying
 Labour costs are low, yielding a dry, free-flowing powder from a dilute
solution in a single operation with no handling.
 It is possible to operate spray driers aseptically using heated filtered
air to dry products such as serum hydrolysate.
 Disadvantages of the spray drying
 The equipment is very bulky, connected to accessories, fans, and
heaters,... That makes it expensive.

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 Process manufacturing
 Drying
Different types of drying
 Spray Drying: Pasteurized milk is concentrated in an evaporator to
approximately 50% milk solids. The resulting concentrated milk is then
sprayed into a heated chamber where the water almost instantly
evaporates, leaving fine particles of powdered milk solids.
 Drum Drying: Milk is applied as a thin film to the surface of a heated
drum, and the dried milk solids are then scraped off. However,
powdered milk this way tends to have a cooked flavor due to
caramelization caused by greater heat exposure.
 Freeze Drying: Same as drum drying but involves freezing, which
retains more nutrition.

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 Process manufacturing
 Drying
Agglomeration

Fig: Agglomeration via fines return

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Fig: Agglomeration via rewet processing
 Process manufacturing
 Drying
Agglomeration and instantisation
 Agglomeration significantly influences the milk powder's physical
properties because the bigger particles will make the powder more
free-flowing.
 The agglomeration will positively affect the dissolution properties of
the powder. The main disadvantage is a lower bulk density, which
means higher logistical costs, including packaging.
 Both SMP and WMP are, therefore, produced in non-agglomerated,
agglomerated and instant versions according to market demands
 Agglomeration means getting smaller particles to adhere to each other
to form a powder consisting of bigger conglomerates/agglomerates,
which are essential for easy reconstitution in water.

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 Process manufacturing
 Drying
Agglomeration and instantisation
 In spray drying, there are two methods of agglomeration: the
spontaneous or the forced
Table: Definition of different agglomeration processes.

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 Process manufacturing
 Drying
Agglomeration and instantisation

Fig: Spontaneous Fig: Forced primary Fig: Spontaneous secondary

primary agglomeration. agglomeration. agglomeration.
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 Process manufacturing
 Drying
Agglomerate structure and powder properties

The agglomeration process is improved by the following:

 High solids content in the concentrate.
 Bigger quantity of fines returned to the atomizing device.
 Introduction of fines closer to the atomizing device.
 Shorter distance from the nozzle to the fluidized layer in a static
fluid bed dryer.
 Higher moisture content from the primary drying stage.
 Bigger primary particles.
 The lower heat-treatment temperature of the milk prior to
evaporation. 59
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 Process manufacturing
 Drying
Agglomerate structure and powder properties

Fig: Onion-structured agglomerate. Fig: Compact grape structured

agglomerate.

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 Process manufacturing
 Drying
Agglomerate structure and powder properties

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Fig: Agglomerate structure/powder properties relationship.
 Process manufacturing
 Drying
Agglomerate structure and powder properties

Fig: Agglomerated milk powders.

(a) Skim milk powder; (b) Full-cream milk powder 62
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 Process manufacturing
 Drying
Agglomeration (Instant milk powders)
 Used to produce instant milk powders which dissolve instantly, even
in cold water
 Different particles are combined to form larger agglomerates
 Agglomeration is carried out in the drying chamber or a fluid bed

Fig: Fluid bed for instantising milk powder. 63

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 Process manufacturing
 Drying
Agglomeration (Instant milk powders)
The powder obtained by this process can be characterized by the following:
 Agglomerated product structure
 Non-dusty
 Lower bulk density than for non-agglomerated powder
 Good flowability
The decreased drying air outlet temperature and, consequently, lower
product temperature will result in the following:
 Improved solubility because of less thermal damage
 Low content of occluded air, because in the critical stage of the drying,
with a water content of 30–10 g. 100 g−1, the blowing up of the particles
is avoided.
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 Process manufacturing
 Drying
Agglomeration (Instant milk powders)

The agglomeration process is improved by the following:

 Reduction of the heat treatment temperature of the milk before
evaporation
 Higher solids content in the concentrate
 Bigger primary particles
 Increased recycled amount of fines
 Fines introduction closer to the wheel or nozzle
 Increased moisture content in the powder from the drying chamber

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 Process manufacturing
 Drying
Effects of spray drying parameters on powder properties
During spray drying (Moisture content)

10/17/2022 Fig: Influence of various factors on powder moisture content. 66

 Process manufacturing
 Drying
Effects of spray drying parameters on powder properties
During spray drying (Bulk density)
 To achieve high particle density, it is important to avoid any treatment
that may incorporate air into the feed, such as excessive agitation.
 The presence of air in the atomized droplets results in occluded air in
the dried particles. Depending on drying conditions, or to be precise
on the particle temperature during the drying process, any air bubbles
initially present may expand and further reduce the particle density.
 If all other conditions are the same, the two-stage or three-stage
drying processes provide higher particle density than single-stage
drying.

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 Process manufacturing
 Drying
Effects of spray drying parameters on powder properties
During storage
During rehydration (Effects of particle size; Effects of composition surface)

Fig: Properties of dairy powders in relation to production,

10/17/2022 storage and rehydration. 68
 Process manufacturing
 Packing
Method of proceeding:
 Vacuum packing
 Loaded with a mixture of 90% nitrogen and 10% hydrogen
Packaging:
 The powder is often packed in laminated powder bags with an inner
bag of polyethylene.
 The polyethylene bag is often welded, and this package is practically
as airtight as sheet-metal drums.
 Milk powder for households and similar small-scale consumers is
packed in tin cans, laminated bags or plastic bags which, in turn, are
packed in cartons.
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 Process manufacturing
 Production of instant milk powder
 Granulation technique: 30 ÷ 80 m → 150÷200 m
 Lecithinization process:
 Dilute in avocado oil at a concentration of 30%
 Ratio of 0.2% to the mass of powdered milk
 Spray on powdered milk during the cooling period after drying

What is the role of

lecithinization? What
factors influence that
process?

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 Process manufacturing
 Deterioration
 Water content
Table: Approximate Water Activity of Various Kinds of Spray Powder as a Function
of the Water Content and of Some Other Variables

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 Process manufacturing
 Deterioration
 Autoxidation of the fat and the ensuing tallowy off-flavor pose
a difficult problem when storing whole milk powder

Fig: Influence of preheating and of gas flushing, whether (—) or not (---),
of whole milk powder on its flavor score (scale 0 to 8) during storage at72
10/17/2022 room temperature under exclusion of air.
 Process manufacturing
 Deterioration
 Microbial and enzymic
 Enzymic deterioration of liquid products made from the milk powder
can occur if enzymes are present before the drying, as drying usually
does not cause substantial inactivation of enzymes
 Others
 Loss of nutritive value during storage primarily concerns the loss of
available lysine due to Maillard reactions. Storage at 20°C at a standard
water content does not cause an appreciable loss; at 30°C, a loss of
12% after storing for three years has been reported.
 Due to its oxidation, the loss of vitamin A in vitamin-fortified skim milk
powder is of more significant concern. This mainly occurs if the vitamin
preparation is dissolved in oil and then emulsified into skim milk before
atomization. 73
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 Process manufacturing
 Deterioration

To keep the autoxidation within reasonable limits for a long time, a

number of measures should be taken
 The milk should be intensely heated to form antioxidants.
 The problem is that the vacuoles in the powder particles contain
some air, hence, O2. Either the powder should contain hardly any
vacuoles, or the gas flushing should be repeated after a few days.
Equilibrating the gas inside and outside the vacuoles by diffusion
takes several days in whole milk powder (several weeks in skim
milk powder). Equilibration is faster if the powder particles have a
more significant number of cracks.

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 Process manufacturing
 Deterioration
Some measures should be taken to keep autoxidation within
reasonable limits for a long time:
 The water content of the powder should be adjusted as high as
possible without causing Maillard reactions to occur too fast; the
most suitable water content is generally 2.5 to 3%.
 The powder should be packaged so that air and light are kept out.
Generally, this implies packaging in cans.
 Rigorous measures should be employed against contamination of the
milk with copper.
 Intensive homogenization of the concentrate should be carried out.

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 Process manufacturing
 Effects of storage temperature on powdered
milk

(A, B) Milk powder sample

after 1 d of storage at −20
± 1°C, where B shows the
sample after slight
mechanical impact,
showing the clumping
effect.
(C, D) Control sample
stored at 10 ± 1°C showed
no signs of clumping
before (C) or after (D)
mechanical impact.

Figure. Structural differences in whole milk powder samples at low 76

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 Process manufacturing
 Effects of storage temperature on powdered
milk

Figure. Samples of milk powder under the microscope before freezing

(row A) and after thawing (row B). Scale bars = 20 µm.
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 Physical characteristics of powders

 Reconstitutability:
 A powder's ability to be reconstituted depends on its ability to be
wet, sink, disperse, and finally dissolve.
 Complete dissolution is essential for the functionality of powders in
an application.
 Dispersibility:
 To facilitate dispersibility, the agglomeration process must be
controlled to produce few, if any, agglomerates >250 μm in size.
 % of insoluble milk retained on a sieve with d=150 μm compared to
total milk sifted.

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 Physical characteristics of powders

 Wettability:
 Time to thoroughly wet 10g of skimmed milk powder/13g of whole
milk powder.
 Several factors strongly influence the degree of wettability; two of the
most significant are the powder's free fat content and the lactose's
state.
 In addition, there are other physical characteristics such as flowability,
bulk density, sinkability, and white flecks.....

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Table: Typical specification of milk powders.

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Table: Typical specification of milk powders.

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 Physical Functionality of Powders

 Solubility
 The most critical factor controlling the insolubility of powders is the
temperature of the particle during the removal of water in the
dryer when the moisture content is between 10 and 30%.
 Other factors that contribute to insolubility include the preheat
treatment of the milk during manufacture where higher
temperatures more often lead to higher insolubility, type of dryer
used (with roller dryers being worse than spray dryers), the
configuration of the spray dryer (such as the type of atomization),
and single-stage versus multi-stage drying, and the physical
properties of the concentrate prior to drying (e.g., viscosity).

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 Physical Functionality of Powders
 Solubility
 The reasons for the high Insolubility Index (i.e., bad solubility) in a
powder may be many. The main contributing factors are:
 Bad quality milk with a high development of lactic acid, i.e. bacterial
activity willresult in high Insolubility Index, as any extensive heat-
treatment will cause an ir-reversible protein denaturation, especially
of the caseins.
 High temperatures of the concentrate during the evaporation will
cause a pronounced age-thickening resulting in viscosity increase and
bad atomization, i.e.high, temperatures during the drying.

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 Product quality assessment
 Physical Functionality of Powders
 Solubility
 There may be many reasons for the high Insolubility Index (i.e., bad
solubility) in a powder. The main contributing factors are:
 Generally, it may be said that the higher temperatures and viscosities
during the processing, the higher Insolubility Index may be expected.
Powders with a high lactose content, such as baby food, will never get
a high Insolubility In-dex, as lactose protects the proteins from
denaturation.
 Powders dried according to the one-stage drying principle more easily
get a high Insolubility Index than the two-stage drying principle.

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 Physical Functionality of Powders
 Solubility
 Another critical factor influencing powder solubility is the
temperature at which the milk powder is reconstituted. Solubility is
usually highest between 40 and 60◦C, particularly when preparing a
high solid reconstituted concentrate from powder.
 Gelling
 The acid gelation properties are affected by the milk composition
and the heat treatment applied during powder manufacture.
 Firmer gels are made with milk that has been given high-heat
treatment. Improved yoghurt properties are obtained with
increasing whey protein denaturation in milk powder.

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 Physical Functionality of Powders
 Heat Stability
 Heat treatment of milk applied during powder manufacture has been
used to manipulate the heat stability of milk powders.
 A high heat treatment of milk that results in a high level of whey protein
denaturation (i.e., a low whey protein nitrogen index, WPNI < 1.5 mg
denatured whey protein/g powder) is desired for adequate heat stability
of concentrated milk.
 However, reliance solely on WPNI to assess the ability of concentrated
milk to withstand subsequent heat treatment is not recommended. This
is because other factors (e.g., pH and mineral balance of milk) can
significantly affect heat stability.
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 Physical Functionality of Powders
 Heat Stability
Table: Categories of spray dried skimmilk powder.

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 Physical Functionality of Powders

 Foaming and Emulsifying Properties
 The foaming and emulsifying properties of milk powders can be
influenced by their composition, processing treatments applied to the
milk, and the conditions used to form emulsions and foams.
 Physical changes can be made to the powder morphology to enhance
the foaming capacity.
 This may be done by manufacturing high-occluded air in powders by
altering processing variables or injecting air into the concentrate
before drying.

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 Review question
Question 1: Dry milk must have less than................ % moisture by weight.
a) 5% b) 10%
c) 15% d) 25%
Question 2: Dry milk can be stored for long periods of time?
a) In refrigerated vaults
b) At temperatures above 150 degrees
c) In an open container in the cabinet
d) Inside a sealed atmosphere of nitrogen or carbon dioxide
Question 3: The natural lipase enzyme contained in all raw milk is kept away from
milk fat globules, thus preventing development of rancidity because the.................
a) Fat globule membrane is a protective layer which covers the fat globules
b) The major protein, casein, ties up the lipase
c) Fat globules are very small to attract the enzyme until they are homogenized
d) Enzyme has to be activated by the heat of pasteurization
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 Review question
Question 4: In which dryer, hot air jets are used for drying purposes?
a. Vacuum Dryer b. Spray Dryer
c. Roller Dryer d. Fluidized Bed dryer
Question 5: For effective drying conditions which processing factor is essential.
a. Height b. Humidity
c. Weight d. Pressure
Question 6: Condition that is highly critical in the drying process.
a. Moisture b. Pressure
c. Temperature d. Volume
Question 7: Which heat exchanger used for heating and cooling viscous, sticky and
lumpy products?
a. Plate heat exchanger b. Tubular heat exchanger
c. Scraped surface heat exchanger d. Spray dryer

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 Review question
Question 8: Advantage of a fluidized bed dryer is.........
a. No attrition
b. Entire material is continuously exposed to a heat source
c. Fluppy mass is formed
d. Humidity can be increased
Question 9: Fine insoluble solid particles can be removed through which of the
following process?
a. Crystallization b. Decanting
c. Centrifuging d. Separating funnel
Question 10: Homogenization has which of the following effects on the physiology
of nutrition of milk?
a. Improved digestibility b. Reduced digestibility
c. Cholesterol d. Sugar
----------The end--------

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