Dried milk powder is compact and keeps for years.
Dried milk powder is a practical way to preserve milk for long periods of time in a minimal amount of space. Powdered milk retains the nutritional value of fresh milk and is easily reconstituted by adding water. Because of the high cost of the machinery required to make dried milk powder, the process is only feasible on an industrial level.
Instructions
1. Filter and test raw milk, and send it to the evaporator. Process until about a third of the water is removed, resulting in a condensed milk with about 50 percent solids. While in the evaporator, pasteurize milk by heating it to 175 degrees Fahrenheit for 20 seconds and then cooling it rapidly.
2. Move condensed milk to the separator, and remove enough butterfat to make the type of milk desired, whether it be nonfat, whole or something in between. Standardize milk by adding butterfat if necessary.
3. Send milk to the drying tower to be dried by one of two methods. Use the spray nozzle method to shoot milk into hot air, which leaves solid milk particles on the ground. Use the atomizer method to convert milk to smaller droplets that dry more quickly.
4. Make instant powdered milk, if desired, by coating the milk powder with lecithin. This makes the particles less dense, allowing them to combine more easily with water.
5. Package finished dried milk powder and ship.
Tags: milk powder, condensed milk, dried milk, Dried milk, milk desired
