7.

Flowchart of condensed milk production

2 options:
w/ sucrose addition w/o sucrose addition

8. Concentration in dairy industry principle, equipment and technological factors

- principle: remove water under vacuum at low to (no vacuum)  water evaporates at 100oC  too high to 
damage protein, flavor compounds, vitamins, etc.)
- equipment: evaporator
- Technological factor: Maximum temp 65-70℃ . operation under vacuum

9. Flowchart of milk powder production

- 2 options:
whole milk powder (fat content: 30% db) skimmed milk powder
(due to low fat content  ignore homogenization)

- contain de-aeration, standardization, homogenization (whole milk powder only)

- contain agglomeration & lecithinization to increase the solubility of milk powder

10. Spray drying principle, equipment and technological factors

- principle:
+ processing: making of powder product
+ preservation: reduce moisture in product (<5%)
+ procedure: atomization  mixing atomized sample with drying agent  product recovery
- equipment:
+ spray-forming device: convert liquid to small droplets
surface of heat transfer affects drying rate
determine the size of product
3 types: pressure nozzle, pneumatic/two fluid nozzle (work best with suspension), rotary/wheel atomizer
(suitable for feed with high viscosity)
+ drying chamber
cylindrical vessel with conical bottom
co-current flow in food industry
drying agent: hot air (150-250oC)
+ air heating device
fuel: steam, oil, gas, electric, etc.
temperature between fuel and hot air: 10oC
+ product recovery device
dry cyclone separator  wet scrubbers  bag filters  electrostatic precipitators
+ fan
1 fan system: product recovery
2 fans system: air heating device & product recovery
- technological factors: concentration of soluble substances related to feed viscosity & energy consumption
temperature of drying agent
size: rotary atomizer: 1-600 micrometer
pressure nozzle: 10-800 micrometer
two fluid nozzle: 5-300 micrometer
reduce moisture of input down to 45-55% dry weight before performing spray drying
(example: final product: milk powder – 96-97% dry)

11. Flowchart of yogurt production

Milk
 Standardization
inoculum

SNF adjustment preparation

Deaeration
Flavouring
Fermentation
agents mixing
homogenization
cooling
Filling
Heat treament puree
mixing
fermentation
Flavouring
inoculation Filling
cooling agent

Storage( 2-4℃ )
storage( 2-4℃)

Stirred
type
Set type

- 2 options: set type yogurt  gel structure

stirred yogurt  paste structure
+ set type: medium  inoculate  fill in packages  fermentation happens inside packages to
preserve the gel structure  finish
+ stirred type: done in a tank  stop by cooling  cooling damages the gel structure  paste
structure  packaging (fruit puree can be added after cooling)
- should contain homogenization, standardization, pasteurization, etc.
- drinking yogurt: similar to stirred type  homogenization  liquid  sterilization to increase shelf life (keep
at room to)

12. Lactic acid fermentation principle, equipment and technological factors

- principle:
 + homo lactic fermentation
+ substrate: hexone C6H12O6  2 lactic acid CH3-CH(OH)-COOH
+ hetero lactic fermentation is not used (fermentation products is a mixture including lactic acid,
ethanol and/or acetic acid, and CO2)  low lactic acid yield
- equipment:
+ set type: incubator / in fermentation room: keep the to
thermostat   shelves containing the yogurt
 simple
+ stirred type / drinking yogurt: tank with jacket for to control, mixer to mix the medium at the
beginning (do not mix during fermentation)
- technological factors:
+ temperature: 40-45oC (thermophilic bacteria), usually 43oC
+ time: depends on activity of the bacteria (2-10h), stop at pH = 4.5  acidic food  prolong shelf life
(acid + cold storage)
 
6 weeks (VN) around 2 weeks

not good  quality  : sourer + lactic acid bacteria 