Skimmed Milk Powder / Milk Powder Manufacturing Process in Powder Plant
Skimmed Milk Powder / Milk Powder Manufacturing
INTRODUCTION:
Milk as a source of infant food, occupies a pivotal position being a unique fluid having the
necessary nutrients in 'all in one' package. Large numbers of people depend upon milk as the most
important source of nourishment next only to staple food grains. Today, the production of dried milks
and milk products has become an increasingly important segment of the dairy industry. There are
definite indications of greater future production of dried milk and milk products due to their better
keeping quality, requiring less storage space and lower shipping costs all of which are economically
attractive. More non-fat dry milk production takes place than whole milk powder production due to
the high keeping quality.
Milk as a source of infant food, occupies a pivotal position being a unique fluid having the
necessary nutrients in 'all in one' package. Large numbers of people depend upon milk as the most
important source of nourishment next only to staple food grains. Today, the production of dried milks
and milk products has become an increasingly important segment of the dairy industry. There are
definite indications of greater future production of dried milk and milk products due to their better
keeping quality, requiring less storage space and lower shipping costs all of which are economically
attractive. More non-fat dry milk production takes place than whole milk powder production due to
the high keeping quality.
Purpose: To manufacture and pack Skimmed Milk Powder / Milk Powder
Scope: Respective product section
Responsibility: Production and Quality Assurance department
1. Ingredients:
1.1 Pasteurized skimmed milk for skimmed milk powder manufacture with following
specifications:
a) Fat (Max): 0.10%
b) SNF (Min): 8.0%
c) MBRT (Min): 6.00 hrs.
d) Phosphatase test: Negative
e) Alcohol test (70% v/v): Negative
f) Acidity: 0.13 ± 0.01 % L.A
1.2 Pasteurized standardized milk for milk powder with following specifications:
a) Fat : SNF- 1:2.69
b) MBRT (Min): 6.00 hrs.
c) Phosphatase test: Negative
d) Alcohol test (70% v/v): Negative
e) Acidity: 0.13 ± 0.01 % L.A
2. Equipment & Utilities Required
2.1 Silo / storage tank
2.2 Condensing & Spray Drying unit
2.3 Pumps ,Valves & Pipe lines
2.4 Concentrate vat
2.5 Powder sifter
2.6 Powder packing machine
2.7 Hot air
2.8 Steam
2.9 Compressed air (6 Kg / cm )
2.10 Chilled water
2.11 C.I.P system
2.12 Electricity (415 V 3-phase & 230V single phase)
3. Packaging Requirements:
3.1 Primary packing:Poly-liner,Polypack / Laminate and Tins
3.2 Secondary Packing:CBX,Kraft paper bag
4. Procedure:
4.1 The composition of the pasteurized skimmed milk / standardized milk should be tested and
certified by QA to meet the required specifications before condensing.
4.2 Controls and measuring instruments should be calibrated in fixed interval.
4.3 All the CCP should be strictly maintained by production department and certified by the quality assurance fortnightly.
4.4 Weighing scale should be calibrated with the standard weights in every shift by the operator and will be certified by the supervisor / in-charge.
4.5 Hygienic conditions of equipment and filling area should be maintained.
4.6 Operator will check all operational parameters and working of the machine as per the checklist displayed and supervisor / in-charge will certify.
4.7 Complete pipe line, storage tank / silo, balance tank, condensing unit, concentrate vat and drying unit should be properly cleaned and sanitized before starting and after completion of operations. Quality assurance staff will certify its cleanliness before its use.
4.8 Pasteurized skimmed milk / standardized milk should be heated in High Heater at 90 ± 5 ºC.
4.9 The outlet temperature of the product after condensing should be 47 ± 3º C and Baume reading should be maintained at 22±3 for SMP and 15±2 for milk powder. The concentrate should be stored in the concentrate tank / vat.
4.10 The concentrated skimmed milk / standardized milk should be then fed to atomizer / Spray nozzle through Feed pump.
4.11 The drying of powder should be done by adjusting the inlet and outlet hot air temperature.
4.12 Powder fines should be blown back to Drying chamber through vibro fluidized bed if
agglomerated powder has to be prepared.
4.13 Cooling of powder should be done with filtered cool air at the outlet of the dryer. Skim milk
powder should be packed in KP bags with poly liners and Milk powder should be packed in either KP bags with poly liners which should be stitched or in tins with soldering & nitrogen gas packing.
4.14 C.I.P of condensing unit should be done after every 10 hours. This time may vary depending upon the quality of incoming milk.
4.15 Dry cleaning of drier should be done after every 20 hours of continuous run.
4.16 The samples should be tested periodically to confirm the final composition by QA.The final
product shall also be tested by QA for its organoleptic test before dispatch.
4.17 Guidelines of GMP (as per IS 16021:2012) should always be applied during manufacturing, packing and dispatch.
5. Clearance Procedure:
5.1 Raw Materials : The pasteurized skimmed milk / standardized milk, KP bags, polyliner and tins quality shall be checked by QA.
5.2 Final product: The final product shall be tested time to time to ascertain the specifications of the product.
5.3 The final product should be dispatched for market only after verifying its quality by QA Section.
6. Transportation requirement: It should be transported at ambient temperature.
7. Shelf life: Minimum 12 months for SMP and milk powder in tins from date of packing at ambient temperature
Scope: Respective product section
Responsibility: Production and Quality Assurance department
1. Ingredients:
1.1 Pasteurized skimmed milk for skimmed milk powder manufacture with following
specifications:
a) Fat (Max): 0.10%
b) SNF (Min): 8.0%
c) MBRT (Min): 6.00 hrs.
d) Phosphatase test: Negative
e) Alcohol test (70% v/v): Negative
f) Acidity: 0.13 ± 0.01 % L.A
1.2 Pasteurized standardized milk for milk powder with following specifications:
a) Fat : SNF- 1:2.69
b) MBRT (Min): 6.00 hrs.
c) Phosphatase test: Negative
d) Alcohol test (70% v/v): Negative
e) Acidity: 0.13 ± 0.01 % L.A
2. Equipment & Utilities Required
2.1 Silo / storage tank
2.2 Condensing & Spray Drying unit
2.3 Pumps ,Valves & Pipe lines
2.4 Concentrate vat
2.5 Powder sifter
2.6 Powder packing machine
2.7 Hot air
2.8 Steam
2.9 Compressed air (6 Kg / cm )
2.10 Chilled water
2.11 C.I.P system
2.12 Electricity (415 V 3-phase & 230V single phase)
3. Packaging Requirements:
3.1 Primary packing:Poly-liner,Polypack / Laminate and Tins
3.2 Secondary Packing:CBX,Kraft paper bag
4. Procedure:
4.1 The composition of the pasteurized skimmed milk / standardized milk should be tested and
certified by QA to meet the required specifications before condensing.
4.2 Controls and measuring instruments should be calibrated in fixed interval.
4.3 All the CCP should be strictly maintained by production department and certified by the quality assurance fortnightly.
4.4 Weighing scale should be calibrated with the standard weights in every shift by the operator and will be certified by the supervisor / in-charge.
4.5 Hygienic conditions of equipment and filling area should be maintained.
4.6 Operator will check all operational parameters and working of the machine as per the checklist displayed and supervisor / in-charge will certify.
4.7 Complete pipe line, storage tank / silo, balance tank, condensing unit, concentrate vat and drying unit should be properly cleaned and sanitized before starting and after completion of operations. Quality assurance staff will certify its cleanliness before its use.
4.8 Pasteurized skimmed milk / standardized milk should be heated in High Heater at 90 ± 5 ºC.
4.9 The outlet temperature of the product after condensing should be 47 ± 3º C and Baume reading should be maintained at 22±3 for SMP and 15±2 for milk powder. The concentrate should be stored in the concentrate tank / vat.
4.10 The concentrated skimmed milk / standardized milk should be then fed to atomizer / Spray nozzle through Feed pump.
4.11 The drying of powder should be done by adjusting the inlet and outlet hot air temperature.
4.12 Powder fines should be blown back to Drying chamber through vibro fluidized bed if
agglomerated powder has to be prepared.
4.13 Cooling of powder should be done with filtered cool air at the outlet of the dryer. Skim milk
powder should be packed in KP bags with poly liners and Milk powder should be packed in either KP bags with poly liners which should be stitched or in tins with soldering & nitrogen gas packing.
4.14 C.I.P of condensing unit should be done after every 10 hours. This time may vary depending upon the quality of incoming milk.
4.15 Dry cleaning of drier should be done after every 20 hours of continuous run.
4.16 The samples should be tested periodically to confirm the final composition by QA.The final
product shall also be tested by QA for its organoleptic test before dispatch.
4.17 Guidelines of GMP (as per IS 16021:2012) should always be applied during manufacturing, packing and dispatch.
5. Clearance Procedure:
5.1 Raw Materials : The pasteurized skimmed milk / standardized milk, KP bags, polyliner and tins quality shall be checked by QA.
5.2 Final product: The final product shall be tested time to time to ascertain the specifications of the product.
5.3 The final product should be dispatched for market only after verifying its quality by QA Section.
6. Transportation requirement: It should be transported at ambient temperature.
7. Shelf life: Minimum 12 months for SMP and milk powder in tins from date of packing at ambient temperature
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