Raw material formula Skimmed milk 566 kg 50% Glucose syrup 10.45 kg 10% aqueous solution of sodium dihydrogen phosphate (dihydrate water) 300 g lactose crystal seed 50 g high fat milk powder 23.9 kg
Production Method
1. Add 60% of skim milk powder skimmed milk at 40°C with constant stirring, add 50% glucose syrup, and add 10% sodium dihydrogen phosphate (dihydrate water) solution. The whole solution is exchanged by tube-type heat exchanger. The apparatus was heated to 80°C and steam was directly introduced at a pressure of 0.3 MPa so that the temperature reached 120°C.
2. It is then concentrated in a falling film evaporator to a dry mass of 45°C. The concentrate is cooled down to 35°C in a tube heat exchanger and lactose crystal seed crystals of less than 2 μm are added and kept at the same temperature for 5 hours. Keep stirring and cool to 5°C.
3. Fat-containing milk powder containing 36% fat, previously pasteurized at 90°C for 15 seconds, added to the above suspension, at a temperature of 50°C in a two-step homogenizer at 10 MPa and 2 MPa, respectively The pressure is homogenized and then cooled to 5°C.
4. A mixture containing 45% of dry matter is sprayed under a pressure of 7.5 megapascals and pumped into the drying tower at high pressure. A flow of 0.016 megapascals at 350°C is passed through the tower. The temperature of the air stream leaving the drying tower is 85°C, relative humidity. 15%, collect milk powder at the bottom of the tower.
Product Features Moisture content is 2.5%, specific gravity is greater than 500 g/L, fat is 24.8%, 79% of which is in the free state, and lactose is 10 to 70 microns in size.