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Manufacturing OF SMP: Made By: Smitkumar Patel (182037104932)
Manufacturing OF SMP: Made By: Smitkumar Patel (182037104932)
SMP
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
Salmonella Negative
Listeria Negative
Coagulase Positive
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
Storage
Cooling
(Room Packaging Sifting
(38ºC)
Temp)
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
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
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:
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
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
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
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
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
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