MANUFACTURING OF

SMP

MADE BY: SMITKUMAR PATEL

(182037104932)
Content

 Introduction  Technology aspects

 History  Engineering aspects
 Definition  Chemical aspects
 Standards  Microbiology aspects
 Composition  Economics and management
 Flow chart  Reviews
 References
Introduction

 Milk is converted to powder by removal of moisture by evaporation

and drying.
 Milk is converted into powder for main two purpose:
1. To stop and inactive microbial spoilage
2. To reduce the volume, packaging material and transportation cost.
 There are mainly two type of powder
1. skim milk powder and
2. whole milk powder
 Milk powder production in year 2020 is about 18.5 MT.
 Skim milk powder is manufactured from skim milk (fat
max 0.5%) from removal of moisture up to 95 to 96%.
 Skim milk is a by product obtain from cream separator.
 Milk powder production in year 2019 milk powder
production is 19.5 MT which is reduced to 18.5 MT in
2020. (from FAO)
History

 Milk powder was commercially prepared in 1832 by Russian chemist

M. Dirchoff.
 IN 1855, Grimwade of Britain development took patent on dried
milks made by vacuum process and trays proc
 Nicholas Appert, a Frenchman developed dry milk from dough
consistency of milk solids.
 In early 90’s dried milk is obtained with sugar and other ingredient
added in it.
 In 1901, Campbell of the United States and Wimmer of Denmark
dried concentrated milk on trays.
 Hall obtained a patent on a new system of manufacturing dry
condensed milk, in 1902
 In 1902, USA was the first one to develop the drum dryer with
two rollers.
Definition

 According to PFA(1976)
SMP is the product obtain from the skim milk of the cow or buffalo or
combination thereof, by removal of moisture (water). It may contain calcium
chloride, citric acid and sodium citrate, sodium salts of orthophosphoric acid
and polyphosphoric acid, not exceeding 0.3 percent by weight of finished
product. Such addition need not be declared on the label. SMP may not
contain more than 1.5 per cent milk fat, and moisture may not exceed 5
percent. The total acidity expressed as lactic acid should not exceed 1.5
percent. The standard plate count should not exceed 50000/g and the coli
count must not exceed 90/g. the maximum solubility index should be 15 for a
roller-dried and 2 for a spray-dried product.
(From: Sukumar De)
Standards
Partly skim milk Skimmed milk
Parameter
powder powder
Moisture, maximum, %, (m/m) 5.0 5.0
Milk fat, %, (m/m) More than 1.5 1.5 (maximum)
and less than 26.0

Milk protein in milk solids-not-fat, minimum, %, (m/m) 34.0 34.0

Titrable acidity, maximum (ml 0.1 NaOH for 10 g solids-not-fat) 18.0 18.0

Insolubility Index, maximum, ml 2.0 2.0

Total ash, maximum, % (m/m), on moisture and fat free basis 9.3 9.3

Scorched particles, maximum Disc B Disc B

Table 1: FSSAI standards of skim milk powder

 
 Partly skim milk Skimmed milk
Parameter Method
powder powder
Water, maximum, %, (m/m) 5.0 5.0 -
Milk fat, %, (m/m) More than 1.5 1.5 (maximum) -
and less than 26.0
Milk protein in milk solids-not-fat, minimum, %, 34.0 34.0 -
(m/m)
Titrable acidity, maximum (ml 0.1 NaOH for 10 g 18.0 18.0 See CODEX
solids-not-fat) STAN 234-1999
Insolubility Index, maximum, ml 1.0 1.0 See CODEX
STAN 234-1999
 
Total ash, maximum, % (m/m), on moisture and fat 9.3 9.3 -
free basis
Scorched particles, maximum Disc B Disc B See CODEX
STAN 234-1999

Table 2: CODEX standards of skim milk powder

 Parameters Skim milk powder
Flavour and odour Good
Water, maximum, %, (m/m) 5%
Total milk solids, (% wt.) 95
Solubility  
a) Solubility index (maximum, ml) 15 (if roller dried)
  02 (if spray dried)
  85.0 (if roller dried)
b) Solubility (% wt.) 98.5 (if spray dried)

Total ash (on dry matter basis) (%wt.) 9.3

Fat (% wt.) Not more than 1.5
Titrable acidity (% lactic acid) 1.5
Standard plate count per g. (maximum) 50000
Coliform count per g. (maximum) 90

Table 3: BIS standards of skim milk powder

 
 Spray Roller
Parameters
US extra US stand US extra US stand

Moisture (%) NMT 4.0 5.0 4.0 5.0

Milk fat (%) NMT 1.25 1.50 1.25 1.50

Titrable acidity (%) NMT 0.15 0.17 0.15 0.17

Scorched particles (mg/g) NMT 15.0 22.5 22.5 35.5

Solubility index (ml) NMT 1.2 2.0 15.0 15.0

Standard plate count (per g) NMT 50,000 1,00,000 50,000 1,00,000

Coliform count (per g) NMT - - - -

Table 4: ADMI standards of skim milk powder

Microbial standards:

 Standard Plate Count ≤ 30,000 cfu/g

 Coliform ≤10 cfu/g

 Salmonella Negative

 Listeria Negative

 Coagulase Positive

 Yeast & Mold ≤100 cfu/g

 Staphylococci <10 cfu/g

Composition

 The average composition of skim milk powder is given in

table.
Avg. composition (%) Moisture Fat Protein Lactose Ash

Skim milk powder 3.0 0.8 35.9 52.3 8

Nutrient value

 Skim milk powder has same nutrient value as milk but due to
heating some nutrient are destroyed.
 Skim milk powder gives avg. 353 kcal per 100 gm from which
most of nutrient provide by carbohydrates and amino acids.
 Skim milk powder has low fat content which provide 9 kcal
per 100 gm of SMP.
Flow chart

Pre-Heating Fore
Receiving of Cream
warming (85
Milk (35-45ºC) Separation
ºC/10 min)

Pre-Heating
Drum Drying Condensing Condensing
(35-45ºC)

packaging storage

Flow chart of drum dried skim milk powder

Receiving of Pre-Heating Cream
Chilling(5ºC) Pasteurization
Milk (35ºC) Separation

Pumping Re-Heating Low heat

Filtration Condensing SMP (71ºC/15
(3000 psi) (63ºC) sec)

Spray Drying Storage

Cooling
(85 ºC outlet Sifting Packaging (Room
(32ºC)
air) Temp)

Flow chart of low heat skim milk powder

Receiving of Pre-Heating Cream
Chilling(5ºC)
Milk (35ºC) Separation

Pre-Heating high heat

Pasteurizatio
Condensing (85ºC/20 SMP
n
min) (71ºC/15 sec)

Re-Heating Pumping Spray Drying

Filtration (85 ºC outlet
(63ºC) (3000 psi) air)

Storage
Cooling
(Room Packaging Sifting
(38ºC)
Temp)

Flow chart of high heat skim milk powder

Technical aspect:

 Principle:
The basic principle of the manufacture of skim 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.
Collection, Receiving, and Storage of milk

 Milk is collected from farmers and then cooled in bulk milk

chiller and transported to dairy via can, tanker etc.
 Milk is received at reception doc where organoleptic and some
quality test like fat and lactometer reading is performed and on
basis of that milk is accepted or rejected.
 Accepted milk is further store in to raw milk silo after chilled
to 4ºC with use of PHE.
Milk collection Milk reception
Filtration/Clarification:

 Milk is clarified or filtered before

further processing.
 Milk is heated to 35-40ºC for increase
the efficiency of the clarification
process.
 Filtration and clarification removes the
florigen matter and dust particles from
milk.
In line filter
Cream Separation

 Cream separation is the process in

which cream and milk separate from
milk due to difference in specific
gravity.
 Sp. Gravity of cream is 0.93.
 Sp. Gravity of skim milk is 1.036.
 Cream separator rpm 6000

Cream separator
For Drum Drying
Fore warming

 Temperature: 85ºC
 Time: 10 min
 Purpose:
1. To inactivate microbes
2. Destroy the enzyme
 Equipment: plate heat exchanger

PHE
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.
 Equipment used: vacuum pan, double effect evaporator or
multiple effect evaporator.
 For drum drying milk is concentrated to two folds (2:1).
 After concentration milk is pre-heated to 74-85 ºC for increase
the efficiency of drying.
Multiple effect evaporator
Drum drying:

 Drum dryer has a roller which is heated with the steam from
inside and outer layer have concentrated skim milk which is
feed through different system and scraped at ¾ revolution or
7/8 revolution.
 Milk is heated to 150ºC for not more than 3 sec.
 Steam consumption is 1.2 to 1.3 kg per kg of water removed.
 Type: Single Drum and Double Drum dryer.
Single drum dryer Double drum dryer
Packaging & Storage
 For industrial use and storage, skim milk powder
may be packed in barrels, drums and bags; for
retail purposes in metal cans, glass jars or
cartons.
A 2-mil polythene bag inside a 4-ply kraft paper
bag is a common package for domestic
commercial trade.
 Skim milk powder is mainly store at room
temperature.
 Storage place of skim milk powder should be
clean, not humid and not direct sun light should
be appeared.
For Spray Drying
Pasteurization

 Temperature: 71ºC
 Time: 15 sec
 Purpose:
1. killing microorganisms
2. Inactivate enzymes

pasteurization
Pre-Heat

 Low-heat:
Milk is heated only pasteurized for low heat SMP preparation.
 High-heat:
 Temperature: 85ºC or 93 ºC
 Time: 20 min or 3 min
Condensing:

 Same as above (drum dryer).

Pre-heating

 Milk is heated to 70ºC 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 ait 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.
 Powder with low denaturation and destroy of protein and nutrient
exhaust air temperature in spray drier is control as low as obtain.
 Low heat SMP have moisture 3 to 4%.
 High heat SMP have moisture 3.5%.
 Exhaust air contain some fine particle of powder which is separated
from air before release to environment by fine return system.
Spray dryer with VFBD
Cooling

 Powder comes from drying chamber

is cooled to as soon as possible to
avoid brown color and cooked flavor
in it.
 All dryer have continues removing
system in it and with it cooling
system provided.
 Skim milk powder is cooled to room
temperature.
Packaging and Storage

 Same as drum drying.

Instantization:

 Principle:
The principal purpose of instantizing is to improve the rate and
completeness of reconstitutability of dried milk .
 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.
 Instantization make skim milk powder instant soluble in water.
 Four type of instantization process are developed:
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.
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.
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.
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 SMP

1. Particle size
Spray-dried powder particles are usually spherical with diameters ranging from 10
to 250 μm with mean size of 85 μm.
2. Density
SMP has different density like bulk density, particle density and true density. Bulk
density is 0.50 to 0.60 g/ml. The true density of skim milk powder is 1.44-1.48
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 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.
 Spray dried SMP has very poor sinkability.
Dispersibility


  Theability 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.
 SMP have dispersibility more than or equal to 90% (
 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 SMP

 Color and appearance:

The color of skim milk powder should be uniformly yellowish-white for
cow and chalky-white for buffalo milk.
 Flavor:
When made from high-grade milk the flavor of dried skim milk similar,
when reconstituted, to that of fresh skim milk.
Chemical properties of SMP

 Heat stability
 Foaming ability
 Foaming stability
 Whey protein nitrogen index
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 SMPs by addition of citrate and carbonate
salts improves their heat stability. The presence of CaCO3 in
reconstituted SMP 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 SMPs 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.
Whey protein nitrogen index

 The whey protein nitrogen index, WPNI, expresses the amount

of un-denatured whey protein. It is a measure of the sum of
heat treatments to which the milk has been subjected.
 Low heat SMP have WPNI of more than 6 gm while high heat
SMP have less than1.5 gm.
 WPNI high useful in making bread and dough because
denatured α-lactalbumin can bind moisture about seven times
its own weight.
Test perform on the SMP

 Moisture content
 Insolubility index
 Bulk density
 Particle density
 Scorched particle
 Wettability
 Dispersibility
 Coffee test
 Whey protein nitrogen index (WPNI)
Keeping quality
Factors affecting shelf life of SMP:
1. Composition
 Keeping quality is defined as
2. Quality of milk used
skim milk powder is refers to
3. Care during production
time maintain its edible qualities
4. Care during handling and
after the manufacturing.
transpiration
 Shelf life of SMP is 12 to 24 5. Manufacturing conditions
months. 6. Moisture content
7. Metallic contamination in dryer
8. Packaging conditions
9. Storage condition.
Microflora of SMP

 Micro-organisms present in milk which can survive in the all

heating process are expected in SMP and also contaminated
through utensils, and air content are to be expected in SMP.
 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. Scorched
2. Scorched Appearance:
 Body and texture: 3. Lack of uniformity in
appearance
1. Lumpy
2. Caked
Thank you…