Parul Institute Of Engineering &

Technology

Subject : Manufacturing of WMP

By – Shubham Rami
Dairy B.Tech
WHOLE MILK POWDER
 INTRODUCTION
• Milk has a lower shelf life, that’s why milk is converted in to the milk
powder.
• Milk powder is manufactured by removal of moisture (water content) from
the milk by combination of concentration and drying method.
• There are mainly two types of milk powders
1. Whole milk powder
2. Skim milk powder
• Whole milk is the milk which is obtained by the cow or buffalo milk or a
combination of their which contain 6.0 percent milk fat and 9.0 percent
milk solid not fat.
• Whole milk powder is made from whole milk in which moister content of
powder is lower than 5 percent and it contain 26 percent milk fat.
• Milk powder production in year 2019 milk powder production is 19.5 MT
which is reduced to 18.5 MT in 2020. (from FAO)
 DEFINATION
• WH0LE MILK POWDER
According to the PFA Rules, 1976, whole milk powder is the product obtained
from the cow or buffalo milk, or a combination thereof, or from standardized
milk, by the removal of water. It may contain calcium chloride, citric acid and
sodium citrate, sodium salt of orthophosphoric acid and polyphosphoric acid,
not exceeding 0.3 percent by weight of the finished product, and 0.01 percent of
butylated hydroxy anisole (by weight) of the finished product. Such addition
need not be declared on the label. Milk powder should contain not more than
5.0 percent moisture and not less than 26.0 percent fat. The total acidity
expressed as lactic should not be more than 1.2 percent. The standard plate
count may not exceed 50,000/g. And coli count may not exceed 90/g. The
maximum solubility index should be 15.0 for a roller- dried and 2.0 for a spray-
dried product. 
 History and Development
• Marco Polo in the 13Th century reported that soldiers of Kublai Khan carried a
dried milk on Excursions. The belief is that part of the fat was removed from
the milk before drying and Dehydration was accomplished by solar heating.
• The first usable commercial production of dried milk was invented by the
Russian chemist M. Dirchoff in 1832.
• In 1855 T.S. Grimwade took a patent on a dried milk procedure, though
William Newton Had patented a vacuum drying process as early as 1837.
• In 1902, Hall obtained a patent on a new system of manufacturing dry
condensed milk. Although there were reports of dried milk in earlier times,
the commercial production of milk powders began in about 1905.
• Today, powdered milk is usually made by spray drying nonfat skim milk,
whole milk, Buttermilk or whey. Alternatively, the milk can be dried by
drum drying. Another process is Freeze drying, which preserves many
nutrients in milk, compared to drum drying.
 Objective of production
• The objects or purposes of drying milk (and milk products) are:
1. To remove the moisture so as to reduce bulk, thereby effect ing a saving in
storage space and packaging costs.
2. to reduce the cost of transportation (due to reduced bulk).
3. to improve the storage-life of the product (due to low moisture content).
4. to provide a product which can be utilized for many food manufacturing
operations.
5. to conserve, as far as possible, the natural properties of the original raw
material.
 standards
Parameters Whole Milk Powder
Moisture, (m/m) NMT 4.0 %
Milk fat, (m/m) NLT 26.0 %
Milk Protein in milk solid Non-Fat, (m/m) NLT 34.0 %
Titrable acidity (ml 0.1N NAOH/10gm solid Not NMT 18.0 %
fat)
Insolubility Index, (ml) NMT 2.0 %
Total Ash on dry weight basis, (m/m) NMT 7.3 %
Scorched particles maximum Disc B

(FSSAI standards of whole milk powder)

Parameter Whole Milk Powder Method
Water, maximum, %, (m/m) 5.0 -

Milk fat, %, (m/m) Min 26 and less than 42 -

Milk Protein in milk solids-not-fat 34 -

minimum, %, (m/m)
Titrable acidity, maximum (ml 0.1 18 See Cos 234-1999
NaOH for 10 g solids-not-fat)
Solubility Index, maximum, ml 1 See Cos 234-1999

Scorched particles, maximum Disc B See Cos 234-1999

(CODEX standards of whole milk powder)

 Parameters Whole milk powder
Flavour and odour Good
Water, maximum, %, 4%
(m/m)
Total milk solids, (% wt.) 96
Solubility  
a) Solubility index (maximum, ml) 15 (if roller dried)
 
02 (if spray dried)
 
b) Solubility (% wt.) 85.0 (if roller dried)
98.5 (if spray dried)

Total ash (on dry matter 7

basis) (%wt.)
Fat (% wt.) NLT 26.0
Titrable acidity (% lactic 1.2
acid)
Standard plate count per g. 50000
(maximum)
Coliform count per g. 90
(maximum)
(BIS standard of whole milk powder)
 Parameters Spray Roller
US extra US stand US extra US stand
Moisture (%) NMT 2.25 3.0 3.0 4.0
Milk fat (%) NLT 26 26 26 26
Titrable acidity (%) 0.15 0.17 0.15 0.17
NMT
Scorched particles 15.0 22.5 22.5 32.5
(mg/g) NMT
Solubility index (ml) 0.5 1.0 15.0 15.0
NMT
Standard plate count 50,000 1,00,000 50,000 1,00,000
(per g) NMT
Coliform count (per g) - - -
NMT
Copper PPM NMT 1.5 - -
Iron PPM NMT 10 - -
Oxygen (% vol) NMT 3 - 3 -
(If gas packed) (If gas packed)

(ADMI standards of whole milk powder)

 Parameters Whole Milk Powder

Standard plate count ≤30,000 cfu/g

Coliform ≤10 cfu/g

Salmonella Negative

Listeria Negative

Coagulase Positive

Yeast& Mould ≤100 cfu/g

Staphylococci ≤10 cfu/g

(FSSAI Microbial standards of whole milk powder)

Composition and Nutrition Value :

• The average composition of skim milk powder is given in table.

Avg. Composition fat protein moisture lactose ash

(%)
Whole milk powder 27.5 26.4 2.0 38.2 5.9
 Nutrient value
• whole milk powder gives avg. 482 kcal per 100 gm from which most of
nutrient provide by carbohydrates and amino acids.
• whole milk powder has high fat content which provide 26g per 100 gm of
WMP.
• Dry whole milk is a good source of vitamin A , calcium and phosphorus.
• Whole milk is also a good source of riboflavin.
 Flow chart
Filtration/clarific Fore-warming
Receiving milk Standardization Condensing
ation (35°-40°) (85°C/10 min)

Homogenization
(I Stage-
Storage (Room Pre-heating (74-
Packaging Drum drying 2500psi
temp0 85°)
II Stage-500psi)
(63-77°)

(Flow chart of drum dried whole milk powder)

 Standardization Pre-heating
Receiving milk Cooling (5°c/40°F)
(Fat/Snf=1/2.769) 971°c/160°F)

Homogenization(6
Heating 3-74°c) Filtration/Clarificat
Condensing (93°c/200°F/3MIN
{I- stage 2500 psi ion
)
II-stage 500psi}

Pumping (2500 Spray drying (82ºC Cooling

Pre-heating (71
psi) outlet air) (32°c/90°F)

Cooling Storage (Room

Sifting Packaging
(32°c/90°F) temp)

(Flow chart of Spray dried whole milk powder)

 Manufacturing of whole milk powder
• Principle of manufacture:
The basic principle of the manufacture of whole milk powder milk is that
high quality milk is filtered or clarified, cream separation, standardized, fore
warmed and condensed and dry to desired moisture level. Skim milk powder is
preserved by low moisture content (max. 5%) present in it.
 Collection and Receiving of milk
• In India milk is collected from ruler area
and store it in chilling center, it transport
to a dairy through milk tankers and cans.
• In dairy the milk is receive at reception
dock, where organoleptic and some
quality test like fat and acidity is
performed and on basis of that milk is
accepted or rejected.
• Accepted milk is going for further
processing section like, pasteurization
and homogenization etc.
Milk tankers and Cans
 Filtration/Clarification:
• To improve the quality of the raw
milk by removing the foreign
matter and visible dirt the filtration
or clarification process is used.
• Filtration process removes
suspended matter and visible dirt
by straining process, while
clarification removes same by
centrifugation sedimentation.
• Milk is Pre-heated to 35-40ºC for
increase the efficiency of the
clarification process.
 Standardization
• Standardization is the process in which fat and/or solid-not-fat have been
adjusted to the legal standard for composition of dried whole milk.
• Standardization can be done by adding/removing cream or skim milk in the
milk.
For Drum Drying
 Fore warming
• Fore warming is the process done at
85ºC for 10 min
• Mainly PHE is use for warming.
• Purpose:
1) To inactivate the enzymes
2) Destroy the microbes
3) Improve the physical quality of
finished product.
 Condensing
• Condensing is the process in which the removal of water from the milk takes
place at vacuum pressure or low temperature until the desired concentration is
obtained.
• Normally a concentration of 16 to 18 percent total solid is produced.
• Mostly vacuum pan, double effect evaporator or multiple effect evaporator is
used for this process.
• advantages of evaporation (condensing):
1. Low heat energy required for manufacture of final product.
2. Less chances of Millard reaction and cooked flavor in final product.
(Multiple effect evaporator)
 Homogenization
• Function: to prevent creaming, or
the rising of fat to the top of the
container of milk.
• Temp: 63-77ºc
• First stage: 2500 psi
• Second stage: 500 psi
• After Homogenization milk is pre-
heated to 74-85ºC for increase the
efficiency of Drum drying.
 Drum drying
• Drum dryer has a roller which is heated with the steam from inside and outer
layer have concentrated whole milk which is feed through different system and
scraped off by doctor blade/scraper , milk film is ground to obtain the powder.
• Concentrated milk is heated to 150 ºC for 3 sec or less for ¾ revolution or 7/8
revolution of drum dryer and scarped by the doctor blade.
• For evaporation of 1 kg water 1.2 to 1.3 kg of steam is required.
• types
1. Single drum
2. Double drum
Single drum dryer Double drum dryer
 Packaging & Storage
• Fat decomposition resulting in a tallowy flavour is a major storage defect in
whole milk powder.
• The rapid flavour deterioration in whole milk powder due to oxidation
necessitates inhibitory measures.
• So WMP is packed in with low level of oxygen contain.
• Methods of packaging.
1. Subjecting a product in vacuum.
2. Double gassing technique
• Subjecting product to a vacuum
1. In this method for removal of oxygen by subjecting the product to a
vacuum of 71cm pf hg within 24 hour of drying. Less than 2 percent of
oxygen in head space gas of packaging is satisfactory.
2. Good quality WMP with low oxygen content expected to with stand
room temperature for six months or more without an oxidized off-flavor.
◦ Double gassing technique
1. It is used to obtain low level of head space oxygen in whole milk powder.
2. Air is remove rapidly under a very high vacuum of 74cm of Hg.
3. Holding time: 2-5 min.
4. Pressure of nitrogen is 0.5-1.0 psi.
5. Nitrogen is replaced by mixture of nitrogen and carbon dioxide.
◦ Gas packaging is the most effective method of extending keeping quality in
tropical climate.
◦ keeping quality of dried milk and milk products can be in creased by the
addition of anti-oxidants such as hydroquinone, ascorbic acid.
◦ In India, butylated hydroxy anisole at 0.01 percent by weight of the finished
product is permitted for use in dried milks.
• the packaging materials must
provide a good vapor barrier. Of
the several types in use, one is the
fibre-board carton with an
overwrap of foil laminated to
paper.
• In India, the tin-can, though
expensive, is still the most widely
used retail container. Plastic-
coated paper bags are the latest
development in packaging
technology
For Spray Drying
 Heating
• This step is work as a preheating or fore-warming.
• purpose
1. prolong shelf life by inactivation of lipase.
2. thus reducing the viable micro-organisms.
• temperature-time combinations
1. 82°C (180°F) for 15 minutes
2. 93°C (200°F) for 3 minutes,
 Condensing
• Same as above (drum dryer).
 Pre-heating
• Milk is heated to 71ºC before pumping in to the spray dryer.
• Milk is heated with PHE.
• It is use for increase the efficiency and remove the heat shock in spray drier.
 Pumping
• Pumping is the step where feed is pumped to increase its velocity before
enters in spray dryer.
• This forces the hot concentrate through the atomizer. Generally, a pressure
of 2500 psi is used
 Spray dryer
• The concentrated milk is dried with inlet air at 143 to 232°C (300 to
450°F) and exit air at 74 to 93°C (165 to 200 F), depending on product
characteristics.

• Spray dryer reduce the moisture from 50 - 60% to 4 to 5%.

• Exhaust air contain some fine particle of powder which is separated from
air before release to environment by fine return system.
(modern spray dryer)
 Cooling
• Most milk driers have a continuous removal system to immediately separate the
dry product from the hot air stream to maintain better flavour and body
characteristic and also keeping qualityh
• Cooling the WMP to a temperature below the melting point of fat, because due
to high heat treatment and long running time powder temperature is above fat
melting point it is effect the final quality of product
• If the whole milk powder is too hot when packaged, it may become lumpy due
to heat-caking', and development of storage defects in flavour and colour may
be rapid
 Packaging and Storage
• Same as drum drying
 Instantization:
• Instantization refers to the process by which dried milk and milk products are
made instant-soluble.
• Agglomeration means getting smaller particles to adhere to each other to form a
powder consisting of bigger conglomerates/agglomerates, which are essential
for improving certain reconstitution properties of powders such as wettability,
sinkability, dispersibility, although the net solubility does not improve.
• Size after instantization is 100-150 microns.
• The principal purpose of instantizing is to improve the rate and completeness of
reconstitutability of dried milk. During the spray drying process, the aim is to
produce particles with a big surface/mass ratio.
• Major systems/processes for instantization
1. Peebles process
2. Cherry-Burel process
3. Blow-Knox process
4. Niro/Anhydro agglomerator
 Peebles process
• Powder particles comes from drying chamber is wetted to 10-15% moisture
content in the turbulent air-stream zone and form agglomerates.
• These fall into the next zone or chamber which re-dries them by means of
filtered air at 110-121°C.
• The product is cooled, sized with rollers, screened and packaged.
 Blow-Knox process
• Dried milk is measured by a rotary-feed valve into a line and fed
pneumatically into a small agglomerate tube.
• Steam wets the particles to about 7% moisture as they fall between two jets.
• Ambient air entering through radial slots in the agglomerating tube
maintains the turbulence necessary for the formation of aggregates.
 Cherry-Burel process
• This process consists of delivering dried milk at a uniform rate by air, screw
or vibrator to a horizontal tube.
• During wetting, the moisture of milk powder increases to 6-8%. Air returns
from the top of the cyclone to recycle and the clusters drop into a filtered
hot-air stream at 132-149°C.
 Niro/Anhydro agglomerator
• Skim milk powder is dried to 9% moisture from drying chamber and than
feed to attachment provide at bottom of outlet of chamber.
• Powder is vibrated and enters in attachment.
• Attachment has three parts. In the first section, agglomeration takes place;
in the second section, redrying with hot air; and in the third, the product is
cooled to room temperature.
 Physio-chemical properties of WMP
• Particle size
Spray-dried powder particles are usually spherical with diameters
ranging from 10 to 250 μm with mean size rang from 230-250 μm.
• Density
WMP has different density like bulk density, particle density and true
density. Bulk density is 0.50 to 0.80 g/ml. The true density of skim milk
powder is 1.26-1.32 g/ml.
 Instant property of SMP
• Powder has instant property like
1. Wettability
2. Sinkability
3. Dispersibility
4. Solubility
• Agglomerated milk powders are produced to give improved properties such
as flowability, dispersibility, reduced dustiness, and decreased bulk density
 Wettability
• It is a measure of the ability of a powder to absorb water on the surface, to
be wetted, and to penetrate the surface of still water.
• Contact angles indicate the degree of wetting when a solid and liquid
interact. The lower the contact angle, the greater the wetting.
• The tendency of dry milks to form lumps upon addition of water indicates
lack of wettability. The factors which favor wettability are large-sized and
irregularly shaped particles.
• Factor affect wettability is powder particle size, density, porosity, surface
charge, surface area, the presence of amphipathic substances, and the surface
activity of the particles.
 Sinkability
• It is the ability of powder particles to overcome the surface tension of water
and sink into the water, after passing through the surface.
• It is expressed as mg of powder that sink/min/cm2 surface area.
• The amount of occluded air within the particle has a pronounced influence
on sinkability.
 Dispersibility
◦•  The
ability of a powder to separate into individual particles when dispersed
in water with gentle mixing is an important consideration in industrial
settings.
• Dispersibility is the ease with which lumps and agglomerates of powder fall
apart in the water. It is expressed as the percentage of the solids dissolved.
• WMP have dispersibility more than or equal to 85% (
• Dispersibility is mostly affected by the denatured casein during processing.
 Solubility
• Solubility is a measure of the final condition to which the constituents of the
powder can be brought into solution or stable suspension.
• Solubility depends mainly on the chemical composition of the powder and its
physical state.
• Factor affect solubility are:
1. The presence of lactic acid in milk
2. The heat treatment of milk
3. The type of spray-drying
4. Levels of salt ions in the protein of milk powder
5. Heat stabilizing agent added to milk prior to manufacture
 Physical properties of WMP

• Color and appearance:

The color of whole milk powder should be uniformly light-yellow for cow
and creamy-white for buffalo milk.
• Flavor:
When made from high-grade milk the flavor of dried whole milk should be
clean, rich, sweet and very pleasant.
 Chemical properties of WMP
• Heat stability
• Foaming ability
• Foaming stability
 Heat stability
• Coagulation of proteins leading to precipitation is the reason for many powder
faults. The constituents of milk solids, which are the direct cause of
precipitation, are mainly casein and α-lactalbumin.
• The size of precipitated matter can vary widely, ranging from microscopic to
macroscopic.
• Heat stability is an important attribute of milk powders used in hot beverages,
custards, white sauce mixes, bakery items, and, most importantly, the
manufacture of recombined milk.
• Calcium fortification of WMPs by addition of citrate and carbonate salts
improves their heat stability. The presence of calcium carbonate in reconstituted
WMP with a 1.75% protein level greatly improves the heat stability which may
be partially due to the neutralizing effect.
 Foaming ability & Foaming stability
• Foam formation is important in the development of the texture of foods
such as ice cream, mousse, whipped topping, meringues, and even coffee
(espresso coffee).
• Proteins have a major role in the stabilization of steam-frothed milks. The
milk powders containing citrate salt are alternatives to physical blends of
conventional WMPs and citrates for enhancing the foaming properties of
milks at both low- and high-application temperatures.
• Foaming stability refers to the relative ability of the foam to withstand
spontaneous collapse or breakdown from external causes.
 Test perform on the WMP
•Moisture content
•Insolubility index
•Bulk density
•Particle density
•Scorched particle
•Fat content
•Wettability
•Dispersibility
•Coffee test
•Whey protein nitrogen index (WPNI)
 Keeping quality
• Keeping quality is defined as • Factors affecting shelf life of
whole milk powder is refers to WMP:
time maintain its edible 1. Composition
2. Quality of milk used
qualities after the 3. Care during production
manufacturing. 4. Care during handling and transpiration
5. Manufacturing conditions
6. Moisture content

• Shelf life of WMP is 9 to 12 7. Metallic contamination in dryer

8. Packaging conditions
months 9. Storage condition.
 Microflora of WMP
• Micro-organisms present in milk which can survive in the all heating
process are expected in WMP and also contaminated through utensils, and
air content are to be expected in WMP.
• Following microflora is expected:
1. Thermoduric flora originating from raw milk
2. Microbes species survive all heating and other process
3. Microflora of utensil
4. Post manufacturing contamination
5. Microflora from personal handling
 Defects
• Flavor defects: • Colour:
1. Stale 1. Browning
2. Oxidized 2. Scorched
3. Scorched • Appearance:
4. Rancid 1. Lack of uniformity in
• Body and texture: appearance
1. Lumpy
2. Caked
THANK YOU