Dairy Industry

Milk is widely considered as one of the world's most valuable protein food. As a raw material it is available in various forms, and it is processed into an ever increasing variety of nutritional products. SSP offers Dairy Plant that includes small milk processing equipment for handling milk in liter capacity of 1K-5Lac liters per day. A number of products like ghee, butter, cream, toned milk, double toned milk, skimmed milk, can also be manufactured. Milk is first received in a dump tank from the road milk tankers. It is then chilled in a chilling unit to 4ºC. This chilled milk is then pasteurized in a milk pasteurizer and cream is separated from milk in by the cream separator to get skimmed milk. Milk is standardized depending on the requirement of toned milk, double toned milk, skimmed milk or full cream milk. The separated cream is further processed to manufacture ghee and butter. The pasteurized skimmed milk, toned milk or double toned milk is sent for packing in pouches in the packing machine for various capacities like ½ kg, 1 kg pouches. The plant will be in operation for 20 hours in a day.

Milk Powder is a processed dairy product made by evaporating milk to dryness. Drying extends the shelf life of milk apart from reducing the weight and volume. Drying lowers the cost of transportation also.

The initial solid in the milk varies from 7.5% to 12% depending upon type of milk and the final moisture in the powder ranges between 2.5% and 4%. Since drying is an energy intensive process. Following operational plants are used to make it energy efficient:

Process Description

Milk is concentrated up to 45-48% solid concentration in Multiple Effects Falling Film Evaporator with TVR System. Evaporation of water takes place under vacuum conditions and at low temperature. A Five Effect Falling Film Evaporator with TVR over 3rd effect will have specific steam consumption of 0.12 kg/kg whereas a seven effect plant with TVR over 4th effect gives specific steam consumption of 0.09 kg/kg which is equivalent to energy consumption in MVR evaporator.

During drying in spray dryer, the excess water present in free form between the particles of the dry solids gets evaporated easily. Whereas last stage of evaporation demands more energy as water contained in pores and capillaries of the solid particles need to be evaporated. These last drops of water are removed from milk solid in a Vibro Fluid Bed Dryer which requires less energy for removal of balance moisture.

The combination of multiple effect evaporators, spray dryer with fines recirculation system and use of a 'Vibro Fluid Bed Dryer', produces powder with extremely good solubility called instant powder.

Lecithination System

SSP also offers lecithination system integrated with the milk powder plant to manufacture whole milk powder. The lecithin treatment for lecithination refers to the coating of powders by a wetting agent consisting of lecithin dissolved in butter oil or low-melting oil. The wetting agent is sprayed by directly on the powder under vigorous fluidization in a vibrating fluid bed dryer. Excellent quality WMP is produced with this system.

SSP ensures supply of most energy efficient plant which produces instant powder of highest quality.

Quality Parameters Of Milk Powder

* SMP, WMP, Baby Food, Dairy Whitener.

We have been counted amongst the most trusted names in this domain, engaged in providing turnkey solution for sweetened condensed milk plant. Sweetened condensed milk is basically concentrated milk to which sugar has been added. Normally it contains 9% fat, 43% sugar, 22% SNF and 26% moisture and is packed in 397gm tins or in barrels for industrial use. Thus, this process required heavy duty machines to do it.

Evaporated Milk is a sterilized product. The product finds a large market in tropical countries. It is used where fresh milk is not available. It is also used in cooking and as a Coffee/Tea Whitener.

PROCESS

The manufacturing process for the evaporated milk involves precision standardization of the fat content and the dry solids contents. This is followed by heat treatment which partly destroys the microbes present in the milk. The heat treated milk is then fed to an evaporator, where it is concentrated up to 26% (8% Fat and 18% SNF). The milk is then homogenized (homogenizer) before being cooled. Checks are carried out on the coagulation stability of the milk before it is packaged in the sterilized cans. The product is then placed in an autoclave for sterilization. Finally the cans are cooled before storage.

Malted Milk is a powdered food product made from mixing of standardized milk, malt extract with wheat flour, and cereal grains in such manner as to secure complete hydrolysis of the starchy material, which is evaporated until it forms a high viscous solution which is then dried in a Vacuum Tray Dryer / Vacuum Band Dryer.

Whey comprises of 80-90% of the total volume of milk entering in the cheese making and casein manufacturing. Whey contains soluble proteins, lactose, vitamins & minerals. Sweet whey is produced when cheese or casein is precipitated by rennet. Acid whey is produced when mineral acid is used to precipitate cheese or casein.

The Flow diagram of steps to process whey is as under:

Rich in valuable nutrients, camel’s milk powder is increasingly in demand across the globe. As a leader in advanced processing technologies.

WE have made enormous strides in the production of high quality Camel’s Milk powder by making the process energy efficient & cost effective.