Overview of Milk Powder Manufacture

Each step in the processing and packaging of dry milk products can influence the properties of the finished product. The total heat treatment (i.e., time x temperature) for each step during the manufacture of milk powder is important in determining its properties. The method of heating and the total heat exposure influence protein denaturation, oxidation of the fat and the subsequent shelf-life of the powder. 

Milk powder particles 100 pm in size are often difficult to wet and tend to become lumpy when dispersed in water (Schubert, 1987). Hence, milk powder is agglomerated during manufacture to make the powder instantly wettable in warm ( 45°C) water. Agglomeration is the process of forming porous clusters of powder particles to increase the volume of occluded air, thereby increasing its dispersibility and making the powder 

Component Whole milk powder Skim milk powder Buttermilk powder 

---