Malted Milk Plant

Malted Milk is a powdered food product made from mixing of standardised milk, malt extract with wheat flour, and cereal grains in such manner as to secure complete hydrolysis of the starchy material, which is evaporated until it forms a high viscous solution. Which is then dried in a Vacuum Tray Dryer / Vacuum Band Dryer.

The manufacturing process consists of the following stages

• Blending of ingredients like malt extract, milk or milk powder, grain flour etc in required proportion.
• Concentration of the slurry in evaporator.
• Vacuum Drying of the concentrate.
• Pulverization of the dried product.
• Packaging of malted food.
• Storage.

Whey comprises of 80-90% of the total volume of milk entering in the cheese making and casein manufacturing. Whey contains soluble proteins, lactose, vitamins & minerals.

Sweet whey is produced when cheese or casein is precipitated by rennet. Acid whey is produced when mineral acid is used to precipitate cheese or casein.

The Flow diagram of steps to process whey is as under:

SSP has designed and developed continuous khoa manufacturing plant in technical collaboration with National Dairy Research Institute, Karnal. Khoa is an important ingredient in the manufacturing of milk based sweets.

In this plant manual handling of milk is avoided and khoa produced continuously from the machine is hygienic. The machine capacity starts from 30 kg/h khoa output from 150 kg/h milk (13.5% TS). For higher capacity the plant can be designed as per the customer's requirement.