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Outlet Season Milk Powder

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After the raw milk is clarified and standarized, it is given a pre-heating treatment of 93-100° C for 10 to 25 min or 115-128° C for 1 to 6 min.. Milk is then concentrated at low temperatures by vacuum evaporation. This process is based on the physical law that the boiling point of a liquid is lowered when the liquid is exposed to a pressure below atmospheric pressure. In this case, the boiling point is lowered to approximately 40-45° C. This results in little to no cooked flavour. The milk is concentrated to 30-40% total solids.The evaporated milk is then homogenized to improve the milkfat emulsion stability. A second standarization is done at this time to ensure the proper salt balance is present. In order to extend shelf's life, evaporated milk can be packaged in cans and then sterilized in an autoclave. Continuous flow sterilization followed by packaging under aseptic conditions is also done. While the sterilization process produces a light brown coloration, the product can be successfully stored for up to a year.

Outlet Season Milk Powder

Outlet Season Milk Powder

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Skim Milk powder is made from fresh, sweet milk and pasteurized in the liquid state before concentration, at a temp. of 161 F for 15 sec. Fat percentage is max 1.5%. The Skim milk powder is reasonable uniform in composition. With a bright white or warm cream color and free from any browns or yellows, or any other unnatural colors. Substantially free from brown specks, Skim milk powder haves sweet and clean flavor and odor both in dry or on reliquefication forms. Skim milk powder is packed in specialized containers, suitable to protect and preserve without quality impairments, and without any contamination or moisture affecting the contents, under a variety of handling conditions, transportation and storage.

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