Dairy products

Dairy products are foods produced from the milk of mammals such as cows, goats, and sheep. They include a wide variety of nutritious and delicious items like milk, cheese, yogurt, butter, and cream. Rich in calcium, protein, and essential vitamins, dairy products play a vital role in a balanced diet. They are widely used in both traditional and modern cuisines around the world, contributing to the flavor, texture, and nutritional value of countless recipes.

Dairy Products:

Whole Milk Powder
Skimmed Milk Powder
Plant-Based Milk Powder
Whey Powder
Permeate Powder
Milk Protein Concentrate

What is Milk Powder?
The production process of industrial milk powder begins with heating and pasteurizing fresh milk to eliminate harmful bacteria. The milk is then concentrated through evaporation to remove a significant amount of water, resulting in thicker milk. This concentrated milk is then dried through a spray-drying process, ultimately transforming into fine powder particles. The resulting powder is easy to transport and store and has a much longer shelf life than fresh milk.

Steps in Milk Powder Production:

Milk Collection: Fresh milk is collected from dairy farms under strict quality control and hygienic practices.
Pasteurization: The milk is kept at a high temperature for a specific time to kill all harmful bacteria, making it safe for use.
Concentration: Water is evaporated from the pasteurized milk, producing a thick slurry comparable to porridge.
Spray Drying: The thickened milk is sprayed into a chamber where it's broken into fine droplets. Hot air (around 400°F) instantly dries the droplets into powder.
Cooling and Agglomeration: The milk powder is cooled, and some particles are agglomerated (clustered) to improve reconstitution properties, enabling faster rehydration.
Packaging: The final product is packed in containers or sachets to prevent moisture absorption and contamination that could affect shelf life.
Quality Control: Extensive quality control checks are carried out before the product reaches the end-user to ensure safety and nutritional adequacy.

Spray Drying Process:
In the spray drying method, emulsified milk droplets are released into a closed chamber. Hot air jets (around 400°F) pass through the droplets, instantly evaporating the water and turning the remaining solids into the final powder form.

Structural Features of Milk Powder:

Water Binding (Hydration): The high water-holding capacity of milk proteins enhances baked product texture and helps retain quality by keeping them moist.
Browning: Lactose and proteins in milk powder react with other sugars during baking, creating desirable brown and caramelized colors.
Emulsification: Whole milk proteins act as an oil-water interface, stabilizing fat emulsions.
Foaming & Aeration: Milk proteins act as air-water interfaces, preserving foam properties and enhancing the final product’s visual appeal, taste, and texture.
Gelling & Thickening: Whole milk proteins and lactose contribute to creamy textures through high water-binding capacity.
Dispersibility: Milk powder disperses well in food systems, preventing sediment formation.

Applications of Milk Powder:
Milk powder can improve the nutritional profile of a product and enhance vitamins and minerals. It is used in:

Baked goods
Confectionery and chocolates
Cookies
Enriched doughs
Bakery products
Processed meat products
Coffee creamers
Frozen desserts
Ready-to-eat meals
Dairy products
Ice cream
Beverages
Sauces and soups
As a milk substitute and more.

Types of Industrial Milk Powder:

Whole Milk Powder
Skimmed Milk Powder
Instant Milk Powder (Granular)
Vegetable Fat Filled Milk Powder
MPC (Milk Protein Concentrate)

Whole Milk Powder vs. Skimmed Milk Powder:
Whole milk powder has a high-fat content, giving it a creamy yellow or light beige color with a smooth, slightly greasy texture.
In contrast, skimmed milk powder lacks fat, making it white or cream-colored with a light, powdery, and less dense texture.

Milk Powder Storage Conditions:
Milk powder can be stored for over a year under proper environmental conditions. Key to its shelf life is storing it in a cool, dry place, away from direct sunlight and moisture. Skimmed milk powder always has a longer shelf life than whole milk powder.

Whey Powder

Whey powder is a supplement that some individuals use alongside resistance training to help increase muscle protein synthesis and promote lean muscle mass growth. Other potential benefits include: aiding in weight loss, lowering cholesterol, muscle building, tissue repair, and supporting the production of enzymes and hormones. It also has widespread applications in the food industry.

Production of Whey Powder:
Whey is the liquid phase of milk that remains after the coagulation of casein due to the action of rennet or lactic acid bacteria, separating it from the curd.
Whey is rich in protein and nutrients. Whey protein is considered a rich source of protein with a wide range of amino acids, derived from cow’s milk, which consists of approximately 20% whey and 80% casein protein. When casein protein, water, some fat, and lactose are filtered out, the remaining protein in the milk is whey protein.
The different types of whey protein vary based on the level of filtration or hydrolysis and the ratio of protein to other components.

Whey powder is off-white to light cream in color, derived from whey protein found in milk. It has a fine texture with a slightly crystalline feel.

Types of Whey Powder:

WPC (Whey Protein Concentrate):
Rich in complete proteins, containing some fat and sugar in the form of lactose.
WPI (Whey Protein Isolate):
Uses advanced techniques to remove most of the fat and sugars from the whey, leaving a higher percentage of pure protein.
WPH (Whey Protein Hydrolysate):
Due to its high nutritional value and low antigenicity, it is considered ideal for formulating infant milk substitutes. It is easier to digest and provides faster fuel to muscles.
Permeate Powder:
A byproduct of whey protein filtration containing lactose, minerals, and trace proteins.
Whey Powder (Enzymatic):
Whey processed through enzymatic methods.

Primary Uses of Whey Powder:
Whey powder is mainly used to enhance the color and flavor of food products. It acts as a binder and enhancer in many food items such as:

Processed meats
Sausages
Soups
Stews
In the production of cheese puffs and snacks
Dough-based products
Color modification and staling delay in baked goods

Whey Powder in the Pharmaceutical Industry:
Whey powder is used in the pharmaceutical field, including the production of bodybuilding supplements and weight loss powders.