At FFCE, we take pride in assisting you in the creation of top-notch powdered milk products that align with the needs of both individual consumers and commercial clients. Converting liquid milk into a stable, dry powder while maintaining its essential nutrients and taste is a complex task. FFCE brings makes sure that your powdered milk achieves the highest standards.

We provide Technological Support that focuses on critical stages like evaporation and spray drying—key processes that transform milk into a fine, consistent powder. We work with you to fine-tune these processes to produce a powder that mixes well, has a smooth texture, and retains its natural flavor. Our Process Improvement services help you enhance the efficiency of your production, from the initial milk treatment to the final packaging. 

Our Regulatory Compliance & Documentation services are designed to help you meet safety and quality regulations involved in powdered milk production. We ensure that your product meets all necessary standards, particularly in controlling moisture levels and preventing microbial contamination. FFCE also assists you in third-party collaborations to scale up production or if you don’t want to set up a plant upfront. 

What is Powdered Milk Processing?

The process of making powdered milk involves carefully removing water from liquid milk to create a dry product that is easy to store and has a long shelf life. It all starts with pasteurization, where the milk is heated to kill any harmful bacteria. After that, the milk goes through evaporation, which significantly reduces its water content.

Next comes spray drying, where the concentrated milk is sprayed into a chamber filled with hot air. The water evaporates quickly, leaving behind fine particles of milk powder. This powder is collected and sometimes processed further to ensure it dissolves easily when mixed with water. Finally, the powder is sealed in airtight packaging to keep it fresh and prevent moisture from getting in. Throughout this process, careful control of temperature and humidity is essential to make sure that the powdered milk stays nutritious and dissolves well.

Technologies and Processes Involved

Milk Concentration

  • Process: Fresh milk is concentrated to reduce its volume and increase its solids content.
  • Equipment: Evaporator
  • Temperature: 50-70°C (122-158°F)
  • Objective: To remove a significant portion of the water content before drying, reducing energy consumption in the drying stage.

Spray Drying

  • Process: Concentrated milk is atomized into a fine mist and sprayed into a chamber of hot air, causing the water to evaporate almost instantly.
  • Equipment: Spray Dryer
    • Atomization: Using rotary or nozzle atomizers to create fine droplets.
    • Temperature: Inlet air temperature: 150-200°C (302-392°F); Outlet air temperature: 70-90°C (158-194°F)
  • Objective: To produce a fine, uniform powder with good solubility and long shelf life.

Freeze Drying

  • Process: Milk is frozen and then subjected to a high vacuum, allowing the ice to sublimate directly into vapor without passing through a liquid phase.
  • Equipment: Freeze Dryer
    • Temperature: Below -40°C (-40°F) during freezing; gradually increased during sublimation.
  • Objective: To produce high-quality powdered milk that retains most of its original nutrients and flavor.

Cooling and Packaging

  • Process: The dried milk powder is cooled and packed in sterile, airtight containers.
  • Equipment: Cooling System and Packaging Machines
    • Temperature: Powder is cooled to room temperature (~25°C or 77°F)
  • Objective: To maintain product quality and extend shelf life by preventing moisture uptake and contamination.

Summary of Powdered Milk Processing

  • Milk Concentration: Evaporator, 50-70°C
  • Spray Drying: Spray Dryer, 150-200°C (inlet), 70-90°C (outlet)
  • Drum Drying: Drum Dryer, 120-150°C
  • Freeze Drying: Freeze Dryer, below -40°C
  • Cooling and Packaging: Sterile, airtight containers at room temperature