Author: Site Editor Publish Time: 02-25-2025 Origin: Site
Milk powder production is a highly refined process that transforms liquid milk into easily storable dry powder through multiple controlled steps. Whether it's infant formula or nutritional supplements, this technology supports the core needs of the dairy industry. Below, we break down the key stages of the production line in an easy-to-understand way.
Every morning, fresh milk from farms is transported to the factory via cold chain. The first checkpoint is the "quality inspector"—staff conduct dozens of tests on the milk, including microbial and fat content checks. Only batches that meet the standards proceed to the production line. Next, precision equipment adjusts the milk's fat and protein ratios. For example, whole milk powder retains natural milk fat, while skimmed milk powder filters out some fat. This step determines the final product type.
Next comes the high-heat dance of pasteurization. Here's how it works: milk takes a quick dip to 72°C (about the temperature of a piping-hot bath) before being rapidly chilled. This one-two punch knocks out troublemakers like Salmonella while keeping vitamins largely intact. For extra protection, some facilities opt for UHT treatment—a superhero-style 135°C blast for 2 seconds. Fun fact: studies show this careful heat balance preserves over 90% of whey proteins, those nutritional powerhouses babies need for growth.
Now enters the vacuum evaporation stage—think of it as milk's spa day. By working under reduced pressure, water boils away gently at under 60°C (cooler than your morning coffee). What's left? A rich, syrupy liquid packing triple the nutrient density. Industry tests prove this step saves 98% of milk's original proteins and minerals, like calcium and potassium, that your body craves.
Ever seen oil float on old coffee? That's what happens when 20-micrometer fat globules in milk aren't properly handled. Enter the homogenizer—essentially a milk blender on steroids. It smashes those fat balls into 1-2 micrometer bits (smaller than a human blood cell!). The result? Powder that mixes smoothly in water without oily separation, especially crucial for fuss-free baby bottles at 3 AM.
This is where the magic happens. Picture spraying milk through a microscopic showerhead into a tornado of 200°C air. Each droplet dries in seconds, becoming a powder speck. The temperature tightrope walk here is intense—2 degrees too hot burns proteins (think scrambled eggs), 2 degrees too cold leaves moisture for bacteria parties. Top brands now use laser-guided sensors to maintain this balance better than a Michelin-star chef.
Freshly dried powder exits at over 80°C and must be cooled to below 30°C immediately to prevent clumping into "milk powder bricks." Vibrating sieves filter out oversized particles (known as "scorched particles") generated during drying, ensuring consistent fineness in every can. The final nitrogen-flushed packaging is worth mentioning: replacing oxygen with nitrogen extends shelf life by over six months.
In addition to over 200 automated monitoring points during production, each batch of milk powder undergoes rigorous testing: solubility tests (for clumping), accelerated spoilage tests (simulating three years of storage), and even laser particle size analysis to ensure powder uniformity. Last year, a major international brand voluntarily recalled a batch due to a 0.3% fluctuation in protein content, highlighting the industry's stringent quality standards.
Since the commercialization of spray drying technology in 1905, the core logic of milk powder production has remained unchanged—finding the optimal balance between safety and nutrient retention. Today, the integration of smart sensors has made process control more precise. For example, real-time monitoring of concentrated milk viscosity allows automatic adjustment of drying temperatures, which is more reliable than relying on the experience of veteran technicians two decades ago.
If you're planning a milk powder production line, it's advisable to focus on evaporation efficiency and drying energy consumption. For instance, a listed dairy company in China reduced steam consumption by 37% and saved over 20 million yuan annually after introducing a triple-effect falling film evaporator. For specific solutions, consider contacting professional equipment suppliers like Vonfo. Their modular designs enable production lines to accommodate multiple product types, from infant formula to adult nutritional powder.
