Milk solids are made through a process that removes water from milk, leaving behind the concentrated solid components. Here's a breakdown of how it's done, based on the provided reference:
The Process of Making Milk Solids
The primary goal in milk solids production is to reduce the water content of milk, thereby concentrating the valuable nutrients. Here are the key steps involved:
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Concentration:
- First, pasteurized milk undergoes concentration in an evaporator. This step removes a significant portion of water from the milk.
- The aim is to reach a concentration level where the milk contains roughly 50 percent milk solids.
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Drying:
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The concentrated milk is then dried, typically using one of two methods:
- Spray Drying: This is the most common method. The concentrated milk is sprayed into a heated chamber. The hot air causes the remaining water to evaporate almost instantly, resulting in very fine particles of powdered milk solids.
- Drum Drying: An alternative method involves drying the concentrated milk on heated drums. As the milk flows over the hot drum, the water evaporates, and the dried milk solids are scraped off.
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Summary
| Step | Description |
|---|---|
| Concentration | Pasteurized milk is concentrated in an evaporator to approximately 50% milk solids. |
| Drying | The concentrated milk is then dried using either spray drying (spraying into heated chamber) or drum drying, leaving behind powdered milk solids. |
Conclusion
The final product is a dry, powdered form of the milk's solids, which can be stored easily and used in various food applications. The process, which usually involves concentrating and then drying, effectively separates the water from the valuable milk solids.
