Smitkumar Patel: Department of Dairy Technology, Parul University, Vadodara
Smitkumar Patel: Department of Dairy Technology, Parul University, Vadodara
Smitkumar Patel: Department of Dairy Technology, Parul University, Vadodara
A Report On
Manufacturing of Skim Milk Powder
Submitted by
Smitkumar Patel
Submitted to
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DAIRY TECHNOLOGY, PARUL UNIVERSITY, VADODARA
Index
1 Introduction of SMP
2 History
3 Definition
4 Standards
5 Composition & Nutrition value
6 Flow chart
7 Technological aspect
8 Engineering aspect
9 Chemical aspect
10 Microbial aspect
11 Economic & management aspect
12 Reference
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DAIRY TECHNOLOGY, PARUL UNIVERSITY, VADODARA
Introduction
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DAIRY TECHNOLOGY, PARUL UNIVERSITY, VADODARA
Today, powdered milk is usually made by spray drying non-fat skim milk, whole milk,
Buttermilk or whey. Alternatively, the milk can be dried by drum drying. Another process is
Freeze drying, which preserves many nutrients in milk, compared to drum drying.
In 1902, Just of the USA was among the first inventors of a drum drier with two rolls.
Numerous other types of drum driers were invented ted, but most of these were used to a
limited extent. Vacuum drum driers were designed between 1889 and 1909. Among the early
invent tors of spray drying equipment were Percy of the USA (1872) and Stauf of Germany
(1901). Peebles of the USA is known for his Pioneering research to improve the Re
contestability of non-fat dry milk in water.
Definition
According to PFA (1976) SMP is the product obtain from the skim milk of the cow or buffalo
or combination thereof, by removal of moisture (water). It may contain calcium chloride,
citric acid and sodium citrate, sodium salts of orthophosphoric acid and polyphosphoric acid,
not exceeding 0.3 percent by weight of finished product. Such addition need not be declared
on the label. SMP may not contain more than 1.5 per cent milk fat, and moisture may not
exceed 5 percent. The total acidity expressed as lactic acid should not exceed 1.5 percent. The
standard plate count should not exceed 50000/g and the coli count must not exceed 90/g. the
maximum solubility index should be 15 for a roller-dried and 2 for a spray-dried product.
(From: Sukumar De)
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