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    Flowchart of Condensed Milk Production: 2 Options: W/ Sucrose Addition W/o Sucrose Addition

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    Nguyễn Thu
    This document provides information on the production processes for several dairy products: 1. It outlines the options for producing condensed milk with or without added sucrose. 2. It describes the concentration process in dairy production using evaporators to remove water at low temperatures to avoid damaging proteins and nutrients. 3. It shows the process for whole and skimmed milk powder production, including standardization, homogenization, and agglomeration to increase solubility. 4. It explains spray drying principles, equipment including nozzles and drying chambers, and technological factors like moisture reduction and particle size. 5. It maps the process for set and stirred yogurt production including standardization, fermentation, and different textural properties. 6

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    Flowchart of Condensed Milk Production: 2 Options: W/ Sucrose Addition W/o Sucrose Addition

    Uploaded by

    Nguyễn Thu
    759 views5 pages
    This document provides information on the production processes for several dairy products: 1. It outlines the options for producing condensed milk with or without added sucrose. 2. It describes the concentration process in dairy production using evaporators to remove water at low temperatures to avoid damaging proteins and nutrients. 3. It shows the process for whole and skimmed milk powder production, including standardization, homogenization, and agglomeration to increase solubility. 4. It explains spray drying principles, equipment including nozzles and drying chambers, and technological factors like moisture reduction and particle size. 5. It maps the process for set and stirred yogurt production including standardization, fermentation, and different textural properties. 6

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    This document provides information on the production processes for several dairy products: 1. It outlines the options for producing condensed milk with or without added sucrose. 2. It describes the concentration process in dairy production using evaporators to remove water at low temperatures to avoid damaging proteins and nutrients. 3. It shows the process for whole and skimmed milk powder production, including standardization, homogenization, and agglomeration to increase solubility. 4. It explains spray drying principles, equipment including nozzles and drying chambers, and technological factors like moisture reduction and particle size. 5. It maps the process for set and stirred yogurt production including standardization, fermentation, and different textural properties. 6

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    759 views5 pages

    Flowchart of Condensed Milk Production: 2 Options: W/ Sucrose Addition W/o Sucrose Addition

    Uploaded by

    Nguyễn Thu
    This document provides information on the production processes for several dairy products: 1. It outlines the options for producing condensed milk with or without added sucrose. 2. It describes the concentration process in dairy production using evaporators to remove water at low temperatures to avoid damaging proteins and nutrients. 3. It shows the process for whole and skimmed milk powder production, including standardization, homogenization, and agglomeration to increase solubility. 4. It explains spray drying principles, equipment including nozzles and drying chambers, and technological factors like moisture reduction and particle size. 5. It maps the process for set and stirred yogurt production including standardization, fermentation, and different textural properties. 6

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 5

    7.

    Flowchart of condensed milk production


    2 options:
    w/ sucrose addition w/o sucrose addition

    8. Concentration in dairy industry principle, equipment and technological factors


    - principle: remove water under vacuum at low to (no vacuum)  water evaporates at 100oC  too high to 
    damage protein, flavor compounds, vitamins, etc.)
    - equipment: evaporator
    - Technological factor: Maximum temp 65-70℃ . operation under vacuum

    9. Flowchart of milk powder production


    - 2 options:
    whole milk powder (fat content: 30% db) skimmed milk powder
    (due to low fat content  ignore homogenization)

    - contain de-aeration, standardization, homogenization (whole milk powder only)


    - contain agglomeration & lecithinization to increase the solubility of milk powder

    10. Spray drying principle, equipment and technological factors


    - principle:
    + processing: making of powder product
    + preservation: reduce moisture in product (<5%)
    + procedure: atomization  mixing atomized sample with drying agent  product recovery
    - equipment:
    + spray-forming device: convert liquid to small droplets
    surface of heat transfer affects drying rate
    determine the size of product
    3 types: pressure nozzle, pneumatic/two fluid nozzle (work best with suspension), rotary/wheel atomizer
    (suitable for feed with high viscosity)
    + drying chamber
    cylindrical vessel with conical bottom
    co-current flow in food industry
    drying agent: hot air (150-250oC)
    + air heating device
    fuel: steam, oil, gas, electric, etc.
    temperature between fuel and hot air: 10oC
    + product recovery device
    dry cyclone separator  wet scrubbers  bag filters  electrostatic precipitators
    + fan
    1 fan system: product recovery
    2 fans system: air heating device & product recovery
    - technological factors: concentration of soluble substances related to feed viscosity & energy consumption
    temperature of drying agent
    size: rotary atomizer: 1-600 micrometer
    pressure nozzle: 10-800 micrometer
    two fluid nozzle: 5-300 micrometer
    reduce moisture of input down to 45-55% dry weight before performing spray drying
    (example: final product: milk powder – 96-97% dry)

    11. Flowchart of yogurt production

    Milk
    Standardization
    inoculum

    SNF adjustment preparation

    Deaeration
    Flavouring
    Fermentation
    agents mixing
    homogenization
    cooling
    Filling
    Heat treament puree
    mixing
    fermentation
    Flavouring
    inoculation Filling
    cooling agent

    Storage( 2-4℃ )
    storage( 2-4℃)

    Stirred
    type
    Set type

    - 2 options: set type yogurt  gel structure


    stirred yogurt  paste structure
    + set type: medium  inoculate  fill in packages  fermentation happens inside packages to
    preserve the gel structure  finish
    + stirred type: done in a tank  stop by cooling  cooling damages the gel structure  paste
    structure  packaging (fruit puree can be added after cooling)
    - should contain homogenization, standardization, pasteurization, etc.
    - drinking yogurt: similar to stirred type  homogenization  liquid  sterilization to increase shelf life (keep
    at room to)

    12. Lactic acid fermentation principle, equipment and technological factors


    - principle:
    + homo lactic fermentation
    + substrate: hexone C6H12O6  2 lactic acid CH3-CH(OH)-COOH
    + hetero lactic fermentation is not used (fermentation products is a mixture including lactic acid,
    ethanol and/or acetic acid, and CO2)  low lactic acid yield
    - equipment:
    + set type: incubator / in fermentation room: keep the to
    thermostat   shelves containing the yogurt
     simple
    + stirred type / drinking yogurt: tank with jacket for to control, mixer to mix the medium at the
    beginning (do not mix during fermentation)
    - technological factors:
    + temperature: 40-45oC (thermophilic bacteria), usually 43oC
    + time: depends on activity of the bacteria (2-10h), stop at pH = 4.5  acidic food  prolong shelf life
    (acid + cold storage)
     
    6 weeks (VN) around 2 weeks

    not good  quality  : sourer + lactic acid bacteria 

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