Agriculture Reference
In-Depth Information
occurs at the surface forming powder particles. These fall to the bottom of the
chamber to be removed for further processing and/or cooling before packaging.
Moisture laden air is ducted to the atmosphere through cyclones which separate
entrained powder. Milk powder production is discussed by Tamime (2009) and
Early (1998).
Other powdered milk-based ingredients
Although WMP and SMP are key milk-based food ingredients, other powdered
milk based ingredients are also important.
Fat-fi lled milk powders
Fat-fi lled milk powders (FFMP) are used to substitute WMP. Vegetable fat (e.g.
rapeseed oil) replaces milkfat, usually at 26-28% of the powder. FFMP is used in
many of the same applications as WMP and SMP. Buttermilk is also spray-dried as
an ingredient for food manufacture, mainly in bakery, confectionery and spreads.
Buttermilk powder
Buttermilk powder (BMP) is valued for the functional properties of the milk
proteins and lactose and its buttery fl avour, caused by phospholipid-rich, fat
globule membrane material retained by the buttermilk during buttermaking.
Yoghurt powder
Yogurt powder is made by spray-drying low-fat yogurt. It is used in snack foods,
nutrition bars, cereals, coatings, dips, soups, sauces, and smoothies because of its
fl avour and acidity, as well as its high viscosity and good water binding properties.
It can be used to replace starches and gums.
Cream powder
In contrast to yogurt powder, the production of cream powder is more complex.
As the fat content of a powdered milk-based ingredient increases so do the
technical problems faced in processing; particularly achieving a homogenous,
stable fat emulsion in the dryer feed and controlling the thermoplasticity of the
powder, which increases with fat content. The fat emulsion is also required to be
stable following reconstitution of the powder. In the manufacture of whole milk
powder, soya lecithin may be added to the milk concentrate to serve as an
emulsifi er and provide emulsion stability. The mix is homogenised using a two-
stage homogenisation process where the pressure of the fi rst stage forms fat
globules and reduces their average size, and the second stage disperses the
globules to prevent coalescence.
In the manufacture of cream powder, particularly high fat products of around
60% on a dry basis, additional emulsifying agents may be needed, such as mono-
and diglycerides of fatty acids, to form emulsions which are stable in processing
and drying, but also on reconstitution. Such emulsifi ers may also be used in the
manufacture of fat fi lled milk powders where vegetable fat is mixed with skimmed
milk concentrate and homogenised before drying.
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