Milk Powder Plant

Milk is concentrated up to 45-48% solid concentration in Multiple Effects Falling Film Evaporator with TVR/MVR System. Evaporation of water takes place under vacuum conditions and at low temperature. A Five Effect Falling Film Evaporator with TVR over 3rd effect will have specific steam consumption of 0.12 kg/kg whereas a seven effect plant with TVR over 4th effect gives specific steam consumption of 0.09 kg/kg which is equivalent to energy consumption in MVR evaporator.

During drying in spray dryer, the excess water present in free form between the particles of the dry solids gets evaporated easily. Whereas last stage of evaporation demands more energy as water contained in pores and capillaries of the solid particles need to be evaporated. These last drops of water are removed from milk solid in a Vibro Fluid Bed Dryer which requires less energy for removal of balance moisture.

The combination of multiple effect evaporator, spray dryer with fines recirculation system and use of a 'Vibro Fluid Bed Dryer', produces instant quality powder.

SSP also offers lecithination system integrated with the milk powder plant to manufacture whole milk powder. Addition of lecithine produces instant quality WMP.

SSP ensures supply of most energy efficient plant which produces instant powder of highest quality.

Sweetened Condensed Milk Plant is basically concentrated milk to which sugar has been added. The high sugar concentration in sweetened condensed milk destroys majority of micro - organism. It can be made either from whole milk or skim milk. Normally it contains 9% Fat, 43% Sugar, 22% SNF and 26% Moisture and is packed in 397gm tins or in barrels for industrial use.

The manufacturing process consists of the following stages

• Standardization
• Sugar Addition
• Evaporation
• Cooling
• Lactose Seeding and Crystallization
• Packaging in sterilized Cans
• Storage.

To manufacture sweetened condensed milk the pasteurized milk with added sugar syrup is taken to the evaporator and concentrated to desired level of concentration. The product is then cooled in such a way that lactose forms very small crystals in the supersaturated solution. After cooling & crystallization the sweetened condensed milk is packed in pre-sterilized cans or in barrels.