BUTTEROIL

Butter oil
• Butter oil is the fat concentrate obtained primarily
from butter or cream by the removal of practically all
the water and solids not fat content.
• The terms milk fat and anhydrous milk fat, dry butterfat
and dehydrated butter fat are used synonymously with
butter oil but the raw material used for their reparation
is mainly cream.
 Composition of butter oil
Ingredients Percent
Butter fat 99.5 – 99.8
Moisture 0.1 – 0.3
Acidity (Oleic acid) 0.2 – 0.5
Peroxide value 0.0 – 0.1

Food Value of Butter oil: Butter oil serves as a richest

source milk fat amongst the western dairy products and is
rich in fat soluble vitamins like A, D, E and K.
 Procedure
• Receiving unsalted butter at vertical jacketed stainless
steel tank fitted with agitator
• Steam inlet in the jacket opened & agitated slowly
• Tipping tank at the bottom of jacket filled with water &
heated at 77-790 C
• Centrifugal oil separator started
• Water completely run out butter melter is opened gradually
to melt into the oil separator
• Dehydrated at 56-630C under Vacuum of 57-62 cm in
vacuum pan
• Break vacuum & butter oil allowed to flow
 Cont………………………

• Cooling (13-180 C): cooled and crystallized under carefully controlled

mechanism in such a way that large number of smaller sized crystals
are formed

• Filling should be done up to the brim in the container in such a manner

as to exclude maximum oxygen and allowances should be given for
expansion in the container during storage at high temperature

• When stored at room temperature, the butter oil develops perceptible

oxidized flavour. This defect can be controlled by addition of
antioxidants such as ethyl gallate @ 0.05% which extends the shelf life
by 3 months.
 Uses of Butter oil

• Butter oil is usually used in the production of

recombined milk, for reconstitution into butter.
• It can also be used in the manufacture of ice cream,
as a cooking medium and in the confectionery
industry.
• Butter oil is also utilized in the production of various
types of fat spreads.
DRIED MILK OR MILK POWDER
 Definition

• DRIED MILK OR MILK POWDER is the product

obtained by the removal of water from milk by heat
or other suitable means, to produce a solid
containing 5 % / less moisture.
 Classification

• Dried whole milk powder or whole milk powder (WMP)

• Dried skim milk powder or Skim milk powder (SMP)
 WMP

• Not more than 5% moisture

• Not less than 26% fat
 SMP

• Not more than 5% moisture

• Not more than 1.5% fat
Composition

WMP (%) SMP (%)

Moisture 2.0 3.0

Fat 27.5 0.8

Protein 26.4 35.9

Lactose 38.2 52.3

Ash 5.9 8.0

 Procedure of WMP

• Receiving of milk
• Filtration (35-400C)
• Standardization
• Fore-warming (850C/10 min)
• Condensing
• Homogenization
• Pre-heating (74-850C)
• Drum drying
• Packaging
• Storage (Room Temp)
 Procedure of SMP

• Receiving of milk
• Preheating (35-400C)
• Separation of cream
• Fore-warming (850C/10 min)
• Condensing
• Pre-heating (74-850C)
• Drum drying
• Packaging
• Storage (Room Temp)
 Spray drying

• Spray drying is the most important method of drying milk

and milk products.

• By spraying in to a stream of hot air, the droplets formed

present an extremely large amount of surface area and get
dried immediately due to rapid evaporation of moisture.
• The milk is separated (in case of skim milk powder) or
clarified and standardized (in case of whole milk
powder).
• The milk is fore-warmed to 95°C and re-condensed to
40% total solids. Homogenization of the condensed milk
is done in case of manufacture of whole milk powder.
• The spray drier is cleaned, pipelines are connected and
general conditions of the valves and cyclone separators
are checked.
• The steam is let in to the air heating coils. The
exhaust fan is switched on, keeping the main door
partially open.
• The blower is started and the main door is closed.
• The temperature of the hot air is adjusted to 180°C
and this temperature is maintained for ten minutes to
ensure the sterility of the unit.
• The atomizer is started and allowed to obtain the
required speed.
• Initially, 20 litres of water is used for spraying through the
feed pump.

• When the outlet air temperature reaches 100°C, the feed is

changed to concentrate. The temperature of the inlet air
entering the drying chamber usually ranges from 150-
260°C and the outlet air exhausted from the drying
chamber ranges from 100-105°C. the relative humidity of
the drying chamber is quite low i.e. 3-4%.

• The milk powder is collected in the powder silo.

• When the flow of milk is over, the balance tank is flushed
with about 20 litres of hot water (90°C) and the flow of milk
to the dryer is reduced immediately.
• The atomizer and feed pump are stopped when the feed is
empty.
• The steam supply to the air heating coils is stopped.
• The exhaust fan and air blower are stopped.
• The dried milk or milk powder is packed in required
quantity in suitable containers.
Milk Powder Plant
Milk arrives fresh from the farm every day to be
processed in our plant.
Each load of fresh milk is tested for quality and
content before we process and transport it to huge
silos.
The milk is pasteurized and separated into skim milk and
cream prior to entering the production process for milk
powder.
Fluid milk from the dairy is 88% water and 12% milk solids
(butterfat, protein, calcium, etc.) In the first phase, water is
evaporated off until the milk solids are 45% of total weight.
The resulting condensed milk is transferred to the dryer.
In the dryer, condensed milk is sprayed as a fine mist into a
heat chamber kept at 300° F. In seconds, the mist dries into
milk powder.
 Automatic filling equipment packages the dry
powder into 55-pound bags in an airtight area.
The finished powdered milk, in 55-pound bags or 2,000-
pound tubs, is ready for shipment to our customers
around the world.