In this article we will discuss about:- 1. Introduction to Dried Milk 2. Objects of Production of Dried Milk 3. History and Development 4. Definition 5. Standards 6. Composition, Food and Nutritive Value 7. Role of Milk Constituents. Introduction to Dried Milk: Today, the production of dried milks and milk products has become an increasingly important segment of the dairy [...]
The properties of dry milks may be divided into two categories, viz., physico-chemical and sensory. The relevant physico-chemical properties include: particle size, surface and shape, structure, density, flowability, dustiness and reconstitutability. The sensory characterÂistics of chief importance are flavour, colour and appearance, and tactual sensations in dry or reconstituted forms. 1. Structure: Dry milks have a dual structure, viz., primary [...]
In this article we will discuss about the manufacture of dried milk by drum and spray process. Method of Manufacture by Drum Process of Whole Milk Powder (WMP) and Skim Milk Powder (SMP): Flow diagram = Combined for WMP and SMP: Details: 1. Whole Milk Powder: (a) Receiving Milk: Only high-grade milk should be accepted. (b) Filtration/Clarification: The chief object [...]