Energy use for alternative full-cream milk powder manufacturing processes

Abstract

The process of manufacturing full-cream milk powder usually involves heating the full-cream milk, concentration and spray drying. Homogenization of milk is desirable for good quality powder with low insolubility index and low solvent extractable fat (free-fat). Energy savings can be obtained using an alternative process where only a high solids cream fraction (∼45% total solids) is homogenized prior to mixing with the skim milk, concentration and drying. Homogenization of cream at high solids is made possible with the use of citrate as a processing aid. The quality of the powder and energy calculations for the various unit processes used for the alternative process (only cream homogenized) were compared with traditional full-cream milk powder production processes. The homogenization of the cream fraction only is an alternative to the homogenization of the whole of the milk for production of good quality powder, while saving energy for the homogenization step.