Frontline Food Consultants and Engineers, understand your needs analyze your business, and provide complete food technology assistance and F&B consultancy solutions for manufacturing high-quality skimmed milk that has low fats to suit consumers’ demands. Skimmed milk processing means getting rid of the creamy layer in whole milk in order to produce milk with low-fat content but with the required nutrients.

Our Technological support, Cream separation, and Milk standardization: the principal function of Technological Support is to obtain the required fat content of skimmed milk. We also deal with Quality Assurance, Quality Control Programs, Waste Reduction, and Management Strategies to increase effectiveness through the provision of proper flow experience. The Process Improvement services include an enhancement of the production line; this includes cream separation, pasteurization, and packaging solutions for low-fat dairy options. 

We also provide our Regulatory Compliance & Documentation services for skimmed milk to ensure that it is safe for consumption and meets all the required quality standards. Among the requirements are licenses, documents, approvals, and especially in the labeling of fat contents and microbial quality assurance. We also, support you in third-party manufacturing collaboration to help you in increasing production capabilities. 

What is Skimmed Milk Processing?

Skimmed milk is a simple low fat milk produced by centrifugation of milk. The process begins with the separation of cream from the milk,  using a centrifugal cream separator. This machine’s RC fast spins the milk causing the cream which is less dense than the skimmed milk to settle down. The skimmed milk is then accumulated and may be blended with fats to standardize the fatted milk.

The skimmed milk is pasteurized by heating it to a certain point which kills the dangerous bacteria for the processed product. Another procedure is pasteurization which also plays a role in enhancing shelf life for the milk. Following pasteurization the skimmed milk is cooled and filled into sterile jars and cans for the elimination of pathogenic bacteria.

During processing however, the focus is put on the thermal process without compromising the loss of nutrients such as proteins and calcium of the milk. And when these steps are properly controlled, it is possible to achieve skimmed milk with reduced fat content but high nutritive value and the quality that is being demandedin  today’s health-conscious society.

Production Process of Skilled Milk

Separation:

  • Process: The cream is separated from the fresh whole milk through screw centrifugal separation.
  • Equipment: Centrifuge
  • Objective: In order to allow a characterizing fat content of not more than 0,5 % – Anwendung von Fetten, Fettsäuren und Eiweißabfüllen.

Homogenization:

  • Process: The skimmed milk is homogenized further in order to reduce the size of the fat globules so that a steady state is attained.
  • Equipment: Homogenizer
  • Temperature: 60-70°C (140-158°F)
  • Pressure: 15-20 MPa (MegaPascal)
  • Objective: Stability: To stop cream from creaming or rather separating which leads to the formation of a stable emulsion.

Pasteurization:

  • Process: The milk is homogenized to make all the fats in the milk evenly distributed After this process the milk is pasteurized to get rid of bounded pathogenic microorganisms.
  • Equipment: Plate Heat Exchanger also known as Continuous Flow Pasteurizer
  • Temperature and Time:
  • High-Temperature Short Time (HTST): 72°C (161°F) for 15 seconds
  • Ultra-High Temperature (UHT): High-pressure region: 135 – 150°C (275-302°F) duration: 2-5seconds
  • Objective: Make sure the milk is safe for consumption, and to help it last longer.

Cooling:

  • Process: They cool the pasteurized milk to below 45° C as soon as possible to avoid the growth of bacteria on the milk.
  • Equipment: Cooling System or Chiller
  • Temperature: 4°C (39°F)
  • Objective: To keep the food quality high and to increase the shelf life of foods.
  • Storage:
  • Process: Skimmed milk after cooling is preserved in sterile and fully sealed vessels.
  • Equipment: Storage Tanks and Packaging Machines
  • Temperature: 4°C (39°F)
  • Objective: They must guarantee product safety and quality until its delivery hits the consumer’s hands.