Powdered milk production technology. Own business in the production of powdered milk

07.09.2020

Nowadays, many have already forgotten what such a wonderful concentrate as milk powder is, and beginners own business do not even consider its production as an option.

Such a phenomenon is as sad as it is in vain. Currently, there are very few milk powder producers left in Russia, and in some regions it even represents a certain deficit, or at least a commodity that is not so easy to get.

In fact, this product is used much more often than it seems. For example, milk powder is used for the manufacture of many natural cosmetics, for obtaining reconstituted milk in regions where conditions do not allow supplying them with fresh milk, for the manufacture of many confectionery and bakery products, as well as for canning, as an additive for animal nutrition, etc. ., so there should be no problems with sales.

And if you open a business for the production of powdered milk in a region where there is a shortage of this product, then a "full house" for any quantity of your products is provided.

The milk powder business does not require large investments at all, the raw materials for production are mostly very cheap (as a rule, the most inexpensive low-fat milk is used - translate a good product on dry is simply impractical), and the requirements of GOST and other regulatory documents are quite moderate and not stringent.

In addition, this type of business has a good prospect to develop into a full-fledged dairy plant that produces the entire range of products: acidophilus, varenets, yoghurts, kefir, reverse, buttermilk, yogurt, fermented baked milk, condensed milk, cream, butter, sour cream, whey, cheese , cottage cheese, baked milk and much more.

It is also possible to organize the production of dry infant formula. In addition, the equipment for the production of milk powder can be used for drying other liquid food products - egg mass, whole blood and its constituents (serum and corpuscles), broths, hydrolysates, extracts, etc. - so the development prospects are wide enough.

In addition, the prospects for expanding milk powder production and entering the international market are great: for example, in the USA and Canada, skimmed milk powder is sold for about $ 3400-3600 per ton, in Australia - for $ 3600-4100, and in Europe the price is about $ 3200- 3500. And that's just fat-free.

Milk of standard "commercial" fat content (26%) is even more expensive - up to about $ 5000. And in Russia, prices for milk powder are quite low: from about 4,300 to 6,200 rubles. per ton (25% fat, according to domestic standards - dry cream), although they fully pay off production, providing a profitability of 30-40%.

Premises and equipment for the production of powdered milk

Premises for the production of milk powder must comply with the current sanitary and building standards. It is necessary to have a water supply system with drinking and industrial water, heating devices of any type, sewerage, electrical wiring with a voltage of both 220 and 380 volts.

In addition, the actual production area is provided with ventilation hoods, and the walls and floors are faced with ceramic tiles, plastic and other easily washable materials. The same requirements (with the exception of heating and water supply) apply to storage facilities.

The actual equipment for the production of milk powder is a special drying unit consisting of several units: a high-pressure pump, a drying chamber itself, equipped with an electric or steam heater (or gas heat generator), a storage hopper, a sifter and a packaging line.

In addition to those listed, additional units are connected to the line - recuperators, cyclones, fans, screw and other conveyors, etc.

Milk powder production technology

The technological process of milk powder production includes the following stages: acceptance and preparation of raw materials, purification and normalization, pasteurization followed by cooling, thickening in a vacuum evaporator, homogenization, actual spray drying and packaging.

Received raw milk is heated to a temperature of 35-40 ° C and sent to a milk purifier - a special filter that filters milk and discards foreign impurities (grass, dirt, sand, etc.).

Primary heating is performed for easier mixing of milk with different organoleptic characteristics - fat content, density, etc. Then there is a normalization - the establishment of the required technology of fat content. For this, part of the whole milk is sent to a special separator-cream separator in order to obtain separately skim milk and cream.

The normalized mixture is sent to the pasteurization unit, where it is heated, depending on the selected pasteurization scheme: up to 63-65 ° C for 30-40 minutes. (long-term pasteurization), up to 85-90 ° C for 0.5-1 min. (short pasteurization) or up to 98 ° C for a few seconds (flash pasteurization).

This process is used to disinfect milk. Pasteurized milk is cooled and fed into a storage tank (tank), and from it - in certain quantities into a vacuum - an evaporator, where it is condensed to a dry matter content of 40%.

Dry milk powder enters the storage hopper, from where it is fed for filling into containers, having previously passed sifting.

Equipment cost for milk powder production

Now there are many offers on the market for the sale of a ready-made business - a dry milk processing plant with additional equipment for the production of cheese, kefir and other products will cost about 55 million rubles.

A separate vacuum evaporation plant costs from 3.5 to 10 million rubles. depending on the power, year of manufacture, manufacturer and other characteristics - of course, you need to purchase additional equipment for it - coolers and heaters, analyzers, pasteurizers, tanks, filters, etc.

In principle, the acquisition of a turnkey business, ready-made, is quite justified: the local plant, as a rule, has connections with the raw material base - farmers and dairy farms; buyers - the same local consumers of powdered milk and, for example, confectionery factories.

The issue of selling finished products through a regional distribution network - markets, supermarkets and chain stores - is also easily resolved. Another thing is that, as a rule, an entire plant is sold for a reason, which means that there may be some problems with the same supply or sales of products.

On the other hand, starting his own production of milk powder from scratch, especially in regions with underdeveloped dairy farming, an entrepreneur may face a shortage of raw materials, or become dependent on imported milk.

Of course, you can equip your own dairy farm for half a thousand to a thousand heads, which will provide an average factory, but this will also require additional investments - in premises, equipment (separators, etc.), and most importantly - in land, which, however, itself yourself - the investment is quite reliable and stable.

In principle, the presence of related industries: cheese, for example, or baby food - in a word, products included in the essential consumer basket can save the region from the harmful influence of the economic situation in the region. But even in this case, the business cannot be considered successful - it will constantly be in the zone of risky entrepreneurship.

Summarizing the above, it can be noted that the most successful option for the production of milk powder will be the placement of a business site in regions with developed dairy production with an eye to trade in other regions.

Video about milk powder production

Powdered milk is a soluble powder obtained by drying normalized pasteurized cow's milk. The production of milk powder is due to the longer shelf life of this product compared to ordinary milk.
There is also instant milk powder.
Usually diluted in warm water and consumed as a familiar drink, retaining many beneficial features fresh pasteurized milk. It is widely used in cooking. It is part of many types of infant formula.

Milk powder production

Probably not all of us know how milk powder is made. For the first time about this product it became known back in 1832, when the Russian chemist M. Dirchov founded the first production of milk powder. Real milk powder must be made from natural cow milk. The process consists of several stages. First, milk is normalized to the required fat content, pasteurized and concentrated in high pressure apparatus. Then the resulting mixture is homogenized and dried in special devices at temperatures of 150-180 degrees. As a result, it remains White powder- this is milk powder, or rather its dry residue, which has lost 85% of its volume (water).
The only advantage of such a product over whole milk is the possibility of its long-term storage. Plus, it takes up little space, which is very important during transportation.
The composition of milk powder is the same as that of whole milk, it just does not contain water. Powdered milk is produced in accordance with GOST 4495-87 "Whole milk powder" and GOST R 52791-2007 "Canned milk. Powdered milk. Technical conditions ".

Milk powder composition

Powdered milk can be whole (SCM) or skimmed (SOM). These two types of milk powder differ in the percentage of substances.

Whole milk:

Fats (%) - 25
Proteins (%) - 25.5
Milk sugar (%) - 36.5
Minerals (%) - 9
Moisture (%) - 4

Skimmed milk:

Fat (%) - 1
Proteins (%) - 36
Milk sugar (%) - 52
Minerals (%) - 6
Moisture (%) - 5
Caloric content per 100 g - 1567 kJ (373 kcal)

The shelf life of dry whole milk is less than that of skim milk, since fats are prone to deterioration - rancidity. It should be stored at t from 0 to 10 ° C and relative air humidity not higher than 85% for up to 8 months from the date of production.
Instant milk powder is produced by mixing whole milk powder and skimmed milk powder. The mixture is moistened with steam, after which it sticks together into lumps, which are then dried again.

When properly prepared, the composition of milk powder retains most of the vitamins and almost all the mineral components.
100 grams of it contains (in parentheses - the content in fresh milk):

- vitamin A in the amount of 0.013 mg (0.02 mg)
- vitamin B1 in the amount of 0.01 mg (0.04 mg)
- vitamin B2 - 0.02 mg (0.15 mg)
- vitamin C - 0.4 mg (1.3 mg)

In addition, powdered milk contains calcium, magnesium, phosphorus, sodium, potassium and other macronutrients that provide comprehensive support for all body systems.

If during the production of milk powder part of the vitamins breaks down due to the temperature processing of raw materials, then the mineral components are not afraid of heat treatment and are stored in milk powder in the same quantities as in fresh milk.
Unsurprisingly, powdered milk can be used as a substitute for fresh milk. It is useful in that it fills the body with energy, calcium and vitamins, is easily absorbed and has little effect on the general reaction of the digestive tract. Reconstituted milk can be consumed by patients with diabetes and gastroenterological diseases.
In addition, vitamin B12, which is part of milk powder, is necessary for those who voluntarily refuse to eat meat. The obvious useful properties of milk powder are also manifested in the fact that the preparation of a drink from it does not require boiling: when thickened and dried, it already undergoes pasteurization, which destroys various bacteria.
The only disadvantages can be considered only the property of causing allergic reactions in those who cannot tolerate fresh milk, and a reduced amount of vitamins with a sufficiently high energy value. This imbalance can lead to weight gain.

Why dry milk is harmful

Drying at high temperatures produces harmful oxysterols in milk powder.
Because of this, milk powder is banned in a number of countries.
Homogenization is also not the most useful process, during which the rotor of the dispegidrator is stirred and exposed to a pressure of 5-400 atmospheres through the homogenizer.
All food that is cooked under pressure is harmful to humans. And even more so under such tremendous pressure.
The use of dryers with high temperatures, allowing to produce a maximum of products per unit of time, practically does not leave any vitamins in milk powder.
Therefore, many people consider powdered milk harmful. The reputation of milk powder as useful product today, various fakes are also spoiled, in which soy, starch and sugar are added.
It is no longer possible to call such a mixture milk, and in order not to buy a low-quality product in the store, it is necessary to carefully check that the milk complies with GOST, and not technical specifications, and read the composition information on the product packaging.

How to use powdered milk in cooking

Powdered milk has become very widespread in cooking and dessert business.
When added to baked goods, it provides a denser consistency of the final product, and as part of various creams and pastes, it ensures long-term storage of the finished product. It is very often used to restore a drink.
It is enough to simply mix the powder in the required proportions with water to obtain liquid milk, which tastes and smells little from pasteurized whole milk.
Roller dryers are sometimes used for milk powder production. In the working process, the walls of such dryers are heated, and the milk, in contact with them, caramelizes. That is why milk powder often has a "candy" smell.
Various infant formulas and feeds for feeding pets are prepared on the basis of milk powder. In some cases, this drink is more easily absorbed by the baby's body than fresh mother's milk. Powdered milk can even be fermented to make yoghurt.
Also, many housewives add powdered milk to whole milk for thickness. Today, unscrupulous manufacturers often produce reconstituted from powder under the guise of whole pasteurized milk.

To avoid such deception, you must carefully read the composition of the product when buying. It should only indicate the whole cow's milk.

Among the representatives of the dairy business today there are not so many manufacturers of powdered milk - instant milk concentrate. Meanwhile, milk powder is widely used in the manufacture of confectionery, cosmetics, is part of dry infant formula, and is also used as a drink (diluted in water). Therefore, the demand for this product is quite high, and especially in regions that are insufficiently provided with ordinary milk.

Therefore, if you want to master a new specialization - milk drying, open a business from scratch or expand an existing production, our company is ready to help you. We supply production equipment for drying milk installed in the shop, as well as turnkey factories with a full production cycle - from receiving milk in liquid form and ending with packaging the finished product in containers of any size.

Drying plant

Milk drying: equipment

Complex equipment for drying milk consists of the following main components:

a vacuum evaporation system used to concentrate milk and whey. By using special devices tubular type fractions are separated from each other. Additional accessories provide fast process cooling, thus the outlet product is already cooled. One of the main advantages of the installation is ease of use, which is achieved due to the presence of a convenient control panel;
crystallization systems, in which milk undergoes a crystallization process before further drying;
spray dryers used to remove residual moisture from dry concentrate.

In addition, our company supplies membrane units that provide preconcentration dairy product.

These are closed-loop filtration systems in which thin membranes with a certain pore size are used as a filter.

Milk drying technology

The technological process, called milk drying, includes several stages. At the initial stage, milk is received, heated to a temperature of 35 to 40 degrees and purified from impurities.

The next stage of milk drying is called normalization. Part of the milk is skimmed and mixed with whole milk - thus, the required fat content is achieved.

Then the milk undergoes pasteurization, during which it is heated to a certain temperature, depending on the selected technology (instant, fast or long-term pasteurization). The purpose of pasteurization is to eliminate harmful microorganisms.

At the next stage, the milk enters the vacuum evaporator, where the thickening process takes place. At the end of this stage, solids account for 40% of the total product volume. After that, the product is given a homogeneous consistency (homogenization) and is subjected to final drying in a drying chamber.

This completes the drying of milk, the powder enters the storage tank, and from there - for packaging. To maximize the shelf life of the product, vacuum packaging is usually used.

Production of powdered milk by technology

Such a method of canning, as drying, has found application in the production of dry milk products. Powdered milk- an easily soluble powder obtained from natural milk... Although the majority of consumers have an established stereotype about this product as a low-quality product.

The technology for the production of milk powder allows you to preserve all the best qualities of a natural product.

The food industry widely uses it not only as an independent product, but also in cooking and in the production of milk mixtures. The indisputable advantage of this product is its long shelf life. After all, milk powder, subject to storage rules, will be usable for up to 8 months, which is incomparably longer than traditional pasteurization or sterilization of natural milk. Perhaps it is this factor that ensures the high popularity of milk powder.

Relevance of milk powder

For enterprises Food Industry unprofitable to work with plain milk... It deteriorates quickly, is expensive to store and deliver. Hence, there is a high demand for the supply of this product.

Powdered milk is used:

in the confectionery industry;
at bakery enterprises;
at dairies for the production of condensed milk, processed cheese, yogurt, cottage cheese;
for the production of spreads;
in the meat industry;
in the production of alcohol;
in the production of semi-finished products;
in the production of animal feed.

Powdered milk comes in two varieties. This is influenced by the quality of the original product:

Whole milk powder is obtained by using whole milk as a raw material;
Skimmed milk powder is made by using skim milk.

A low-fat dry product has a longer shelf life, since there are no fats in the composition that are prone to spoilage, and this is an undoubted advantage of this type of product.

Milk powder production technology

Today there are several types of milk powder production technology.

Roller drying (evaporation)

The classical method is considered to be roller drying. The principle of operation of this system is to heat milk, which is applied in a thin layer to the walls of a hot drum. Strong heating evaporates moisture from the milk, which is subsequently removed using a constantly running pump. The dry product is removed from the drum walls with special knives. Powdered milk produced in this way has a peculiar flavor. On contact with the hot drum wall, the milk instantly caramelizes. Thanks to this taste, this product has found application in the confectionery industry.

Spray drying

Currently, evaporation technology is being replaced by a more modern production method - spray drying. For this method, homogenized pasteurized milk is used. Through several nozzles, the raw material enters special cone-shaped chambers. The nozzles spray milk like an aerosol. Simultaneously with milk, dry hot air is supplied to the chambers. The correct operation of such a system is ensured by computer programs - their task is to control the temperature and pressure of milk and air. The finished product settles on the opposite side of the installation and is removed from there by a mechanical conveyor or pneumatic conveyor. At the final stage, the finished product is cooled and passed through a sieve in order to exclude the ingress of foreign objects or unwanted lumps. The technology for the production of powdered milk by spraying is quite effective, thanks to the complex electronic control, energy consumption for heating is minimized and the efficiency of the equipment is increased.

The presence of technologies and equipment for the production of milk powder at the dairy industry makes them independent of local climatic characteristics. This ensures the supply of quality goods to the consumer throughout the year, and also significantly increases the possibilities of export and import of dairy products.

Converting Powder to Milk

Cooking is not the only area of use for milk powder. When the powder is dissolved in warm water, it turns into a delicious and healthy drink, in this way, reconstituted milk is obtained. It is successfully used in many regions of our country.

Dissolved milk powder is used in baby food... Unlike a natural product, it does not cause allergic reactions in a weak child's body. This is facilitated by the balanced composition of whole milk powder. The stable characteristics of this product provide the advantage of reconstituted milk.

The emergence of milk powder was facilitated by the need to process natural milk.

It is convenient to transport milk in dry form, thus, the problem of uninterrupted supply is solved necessary products nutrition to the population living in remote areas of our country. High quality milk powder has the same organoleptic characteristics as fresh pasteurized milk. Dissolving the powder in warm water, we get a white liquid with a slightly creamy hue. In terms of its nutritional value, such a drink is not inferior to a natural dairy product.

Video technology for the production of powdered milk:

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How milk powder is made, its composition, benefits and harms

Powdered milk is a soluble powder obtained by drying normalized pasteurized cow's milk. The production of milk powder is due to the longer shelf life of this product compared to ordinary milk.
There is also instant milk powder.
It is usually diluted in warm water and consumed as a familiar drink, retaining many of the beneficial properties of fresh pasteurized milk. It is widely used in cooking. It is part of many types of infant formula.

Milk powder production

Probably not all of us know how milk powder is made. For the first time, this product became known back in 1832, when the Russian chemist M. Dirchov founded the first production of milk powder. Real milk powder must be made from natural cow milk.

The process consists of several stages. First, milk is normalized to the required fat content, pasteurized and concentrated in high pressure apparatus. Then the resulting mixture is homogenized and dried in special devices at temperatures of 150-180 degrees. As a result, a white powder remains - this is milk powder, or rather its dry residue, which has lost 85% of its volume (water).
The only advantage of such a product over whole milk is the possibility of its long-term storage. Plus, it takes up little space, which is very important during transportation.
The composition of milk powder is the same as that of whole milk, it just does not contain water. Powdered milk is produced in accordance with GOST 4495-87 "Whole milk powder" and GOST R 52791-2007 "Canned milk. Powdered milk. Technical conditions ".

Milk powder composition

Powdered milk can be whole (SCM) or skimmed (SOM). These two types of milk powder differ in the percentage of substances.

Whole milk:

Fats (%) - 25
Proteins (%) - 25.5
Milk sugar (%) - 36.5
Minerals (%) - 9
Moisture (%) - 4

Skimmed milk:

Fat (%) - 1
Proteins (%) - 36
Milk sugar (%) - 52
Minerals (%) - 6
Moisture (%) - 5
Caloric content per 100 g - 1567 kJ (373 kcal)

When properly prepared, the composition of milk powder retains most of the vitamins and almost all the mineral components.
100 grams of it contains (in parentheses - the content in fresh milk):

- vitamin A in the amount of 0.013 mg (0.02 mg)
- vitamin B1 in the amount of 0.01 mg (0.04 mg)
- vitamin B2 - 0.02 mg (0.15 mg)
- vitamin C - 0.4 mg (1.3 mg)

In addition, powdered milk contains calcium, magnesium, phosphorus, sodium, potassium and other macronutrients that provide comprehensive support for all body systems.

Why dry milk is harmful

Drying at high temperatures produces harmful oxysterols in milk powder.
Because of this, milk powder is banned in a number of countries.
Homogenization is also not the most useful process, during which the rotor of the dispehidrator is stirred and exposed to a pressure of 5-400 atmospheres through the homogenizer.
All food that is cooked under pressure is harmful to humans. And even more so under such tremendous pressure.
The use of dryers with high temperatures, allowing to produce a maximum of products per unit of time, practically does not leave any vitamins in milk powder.
Therefore, many people consider powdered milk harmful. The reputation of powdered milk as a useful product is spoiled today by various fakes, to which soy, starch and sugar are added.
It is no longer possible to call such a mixture milk, and in order not to purchase a low-quality product in the store, it is necessary to carefully check that the milk complies with GOST, and not technical conditions, and read the information on the composition on the product packaging.

How to use powdered milk in cooking

To avoid such deception, you must carefully read the composition of the product when buying. It should only list whole cow's milk.

Is the material useful? Yes 7 / No 1

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Industrial lines for the production of powdered milk

The main area of application of dry whole and skim milk is the production of various bakery products, meat products, as a binder additive in minced sausages and frankfurters, as well as in the manufacture of confectionery. In addition, powdered milk with a dry matter content of at least 96% is used to obtain reconstituted milk.

Milk powder production

Currently, the main and most widely used technology for the production of high quality milk powder is the spray method. Also, instant milk powder is made from a mixture of skim milk and whole milk using the following method: the dry mixture is moistened with steam until granules are formed, and then dried again. Due to the high and stable demand for these products, despite the high level of energy consumption, the production of milk powder is a more than profitable and promising business.

The production technology includes several stages for the implementation of which the appropriate equipment is used:

Normalization - this procedure is necessary to ensure the mass fraction of fat in the finished product is not more than 21.6% percent, for which the appropriate preparation of raw materials is carried out;
Pasteurization consists in heat treatment milk at temperatures from +80 0 С to +850 0 С.
Pre-thickening or evaporation of milk is necessary to bring the milk solids content to a level of 48-50%, which significantly improves the quality of the finished product and reduces operating costs.

The milk powder production line has in its device drying chambers for drying milk, by means of hot air the raw materials are fed into the drying chamber by a special pump. After that, the sprayed milk is removed from the drying chamber and fed to the packaging.

Skimmed milk

Skimmed milk powder is made using a more simplified technology, since the procedure for the evaporation of raw materials is carried out to a dry matter content of 30–34%, which eliminates the need for normalization and homogenization of raw materials. In addition, the procedures for receiving, cleaning and pasteurizing skim raw materials are identical to those used in other dairy industries.

Pre-thickening

To perform this procedure, which is one of the main in the technology of milk powder production, the milk powder production line is equipped with special vacuum evaporators. The most effective of which are multistage milk evaporation units that remove moisture by heating raw materials under vacuum.

For example, the Wiegand milk powder production line operates according to this principle, the capacity of which is from 2000 to 8000 kg of evaporated moisture per hour. Milk powder production line of Indian company SSP Pvt. Ltd. It is distinguished by innovative technical solutions and high productivity, since the procedure for evaporation of raw materials is carried out using a low-temperature vacuum method, which in turn can significantly reduce energy costs.

However, a similar line for the production of milk powder, which has thermocompressors in its device, is much more complicated than conventional vacuum counterparts.

Drying of pre-condensed milk

This operation is performed by means of such methods as: vortex and direct-flow. In the case of the first, drying of the sprayed product is carried out in a vortex flow of hot air, which is used in units with horizontal drying. The only drawback of this equipment is the need for a complex procedure for air and mixture purification.

Milk powder production line, video review:

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DO WE HAVE ANYTHING ELSE TO DRY?

Overview of the Russian milk powder market

Research by IndexBox

In January 2016, IndexBox specialists conducted a study Russian market powdered milk. The research is carried out on an annual basis and consists of several sections, including analysis of production, import-export operations, market size assessment. The forecast of the market development for the medium term is provided in physical and value terms based on two scenarios of the development of the Russian economy. The pricing chain in the market and sales channels of products are considered, retail and wholesale prices for milk powder are presented. Particular attention is paid to the factors determining the development of the milk powder market in Russia (state raw material base, economic development in the Russian Federation, socio-demographic trends, etc.).
Powdered milk is a soluble powder obtained by drying normalized pasteurized cow's milk. It is widely used in the food industry (bakery, confectionery, meat sausages and others), and is also distributed in the retail sales channel. Powdered milk is divided by fat content - from 1.5% to 20% or more.
Throughout 2015 Russian manufacturers dry milk showed the dynamics traditional for the industry: the maximum production volumes fell on the summer-autumn period. However, since July, each month of this 2015 peak season (excluding August) has produced less than the previous month, compared to the same period in 2014.

For example, the increase in production in July 2015 to June 2015 was -8%, while the increase in production in July 2014 to June of the same year was + 3%. This was partly due to the high 2014 base (rice. 1 ) .

The trend changed only by the end of 2015 - in December, the volume of milk powder production increased by 20% in physical terms compared to the previous year. (rice. 2 ) .

The cumulative drop in production volumes in 2015 was 14% compared to the previous year. Demand for powdered milk is formed by the population, the HoReCa segment, as well as the food industry that use it in their production (for example, confectionery enterprises). It can be noted that there is a stable demand for milk powder from all categories of consumers.
According to a study carried out by IndexBox specialists, the reduction in production volumes is associated with problems in the dairy industry in Russia and a shortage of raw materials, which was aggravated after the introduction of food counter-sanctions. Among the main constraining factors for the development of dairy cattle breeding is a high share in milk yield from private subsidiary farms with low productivity indicators, as well as a constant decline in the number of livestock.
The volume of milk powder production in value terms repeats the dynamics of production in physical terms - 16%, at the end of 2015 (tab. 1 ) .

According to a study carried out by IndexBox specialists, the cost of production of the product has grown significantly due to the rise in the cost of material and technical resources and borrowed funds. In order to maintain the level of profitability, manufacturers have to reduce the cost of production by using cheap, lower quality raw materials.
Among product categories, the main volume is still milk powder with a mass fraction of fat up to 1.5%: in the fourth quarter of 2015, 7135 tons of such products were produced, which is 44% of the total production in physical terms. (rice. 3 ) .

Compared to the third quarter of the previous year, the share of this category decreased by 23 pp, along with an increase in the share of milk powder with a mass fraction of fat from 2% to 18%.
V table 2 there are 10 plants producing milk powder, ranked by revenue in 2014. OJSC “Chebarkul milk” (Chelyabinsk region) became the leader according to this criterion. This is followed by OJSC Knyagininskoe Moloko (Nizhny Novgorod Region) and CJSC Meleuzovsky MKK (Bashkiria).

The largest production volume among all federal districts falls on the Volga Federal District: in the fourth quarter of 2015, 10,820 tons of milk powder were produced there, which is 67% of the total volume (rice. 4 ) .

The Central Federal District is in second place with a share of 16%, and the Siberian Federal District is in third place with a share of 10%. Together, these federal districts accounted for 93% of Russian production in the fourth quarter of 2015, while in the first quarter of 2015 the same districts accounted for 89%. The unstable distribution of shares in the total production volume shows the uneven capacity utilization in all federal districts due to the seasonal factor.
The main barrier to the development of milk powder production in Russia is a shortage of raw materials - the production of whole milk in Russia has been stagnating in recent years.

The main reasons hindering the development of the industry include the low degree of re-equipment and modernization of dairy complexes, the weak investment attractiveness of dairy farming in most regions, the low competitiveness of raw milk in relation to imported milk, a significant share of personal subsidiary farms in the total structure of milk production (in the first half of 2015 - 44.2%, and in 2014 - 45.7%), as well as an increase in the production of milk-containing * and falsified dairy products.
At the same time, among the positive aspects, there is an increase in the share of the corporate sector and the continuing consolidation of the industry, where enterprises are united in unions (cooperatives), which can defend common interests in front of processors. However, due to the high capital intensity and long payback periods of projects, the pace of development in the medium term will remain at a low level. According to the Ministry of Economic Development of Russia, the growth of raw milk production in 2018 will amount to 1.7% by 2014.
The drop in milk powder production, which lasted for 7 months (from July to December 2015), is a direct consequence of the undermining of the industry's raw material base.

The shortage of whole milk, formed after the ban on imports from the EU, could not even be closed by the increased supplies from Belarus. Market participants do not expect a quick recovery of the industry - even in favorable conditions for development, the creation of a domestic raw material base will take several years and will require considerable investment.

* Products that may contain both milk fat and milk fat substitute, as well as other food ingredients.

Daria Biryukova

Milk is an irreplaceable product for both children and adults. Even animals cannot do without it. Someone is used to drinking only natural, liquid milk, while someone likes a dry product. It is also natural, only processed according to a certain technology. Powdered milk is used for infant formula, baking, in the preparation of cereals and soups. The main advantage of powdered milk is its long shelf life. Unlike liquid, it can be stored for up to 10 months.

In Russia, powdered milk is in great demand by dairy kitchens, canteens, farms and individual consumers. High demand speaks for a good perspective of the business for its manufacture. Even a small business will generate a regular income. But only with a competent organization of the process. We will tell you how to build such a profitable system in this article. Here, aspiring entrepreneurs will be able to learn about many issues related to the opening of the production of dry dairy products: what equipment is needed, raw materials, what is the cost and how to organize it on different scales.

Milk powder production at a large enterprise

The very name "large" says a lot - big investments, huge sales of products, corresponding profit. To create a large factory requires not only good investors, but also sufficient knowledge in the field of working with dairy products, the organizational qualities of a businessman and an established scheme for the supply of raw materials.

Raw materials for production

The quality of any product depends on the raw materials. Powdered milk is no exception. Only natural, without impurities and preservatives, milk is suitable for making a powdery consistency. Most technologies use pasteurized milk. And some manufacturers accept milk with low quality indicators for processing. Since his wholesale purchases are cheaper than good raw materials.

Raw milk from suppliers is thoroughly tested in all respects. It must comply with sanitary and food standards.

Equipment for the production of

The factories use large, high-capacity plants for the production of milk powder. A certain technique works at each stage. This line includes the following units:

Vacuum evaporation machine. Whey and milk are concentrated in a special container. The functionality of the technique is provided for pasteurization and normalization of milk raw materials. The design of the device is equipped with special tubes that separate fractions from condensate. The plant also has blocks that provide a high concentration of products. The cooling process is accelerated by individual parts. As a result, time is saved for cooling the processed milk. The evaporator is equipped with a user-friendly control panel. The hopper of the vacuum machine takes 100 liters of raw materials per hour;

crystallization technique. Crystallizes raw materials so that they are ready for drying. The equipment operates using inert gases for crystallization. There are plates on the walls of the device that inflate and create a vacuum jacket. Thanks to this, water circulates and "cooperates" with inert gases, crystallizes the raw material. The crystallizer has pumps through which milk is circulated. And special pneumatic valves cool the water, preventing the contents from overheating above normal;

spray dryer. It is used for the final stage. As a result of the operation of this equipment, residual moisture is released from the raw materials. This is important to increase the shelf life of the finished product. The end result is a free-flowing, granular, soluble powder. The dryer operates according to a simple technology: a special pump pumps the raw material into spray nozzles, inside which it turns into a dry mass. Dryers of the new generation are equipped with filling systems. Therefore, factories do not buy packaging devices separately.

As a result of an automated process, the plant produces 50 kilos of milk powder per hour. For a day of continuous work, more than a ton of ready-to-sell product is obtained.

Production technology

From the receipt of milk at the processing plant, to its transformation into a dry product, raw materials must go through several stages:

Ready milk powder is stored in separate warehouses with ventilation and air temperature control.

Production of milk powder at a mini-enterprise

It takes a lot of money to equip and start factory production. But you can create a mini workshop. If it is properly equipped and the right milk is used, the profit will be secured. In many regions, consumers are experiencing a shortage of such a product. Therefore, the path is open for the entrepreneur. Large capital investments will not be required here. Milk is freely available and cheap in price. The wholesale cost of a liter now does not exceed 17 rubles. In some regions, milkmen take it for 10-15 rubles. It is better to buy milk with low fat content. This way you can save on the normalization process.

It is important to pay attention to the selection of premises. The workshop must be of normal size: at least 150 squares. Of these, allocate for the warehouse from 20 to 50 sq. m. The room needs plumbing, heating devices, ventilation system, sewerage.

Equipment for the production of

The technological equipment of the workshop depends on the planned production volume. It is possible to buy a fully equipped automated line. But it costs over 2 million rubles. It will be more economical for novice entrepreneurs to purchase equipment separately or to rent it. To produce milk powder, the following devices are required:

Milk purifier. A device with a centrifuge, which removes mechanical impurities from raw materials and other unnecessary particles. The unit has a drum, an electric motor, a drive mechanism and an inlet and outlet system. The drum is equipped with cymbals or mechanical inserts. The raw material flows through the central tube into the drum. Dirty particles go to the periphery, and clean milk remains in the drum and is discharged into a special container. Purification takes place by heating the contents to 35 degrees with simultaneous exposure to steam. Prices for such separators range from 150,000 to 1,200,000 rubles. A cheap unit is suitable to start production. It will perform the minimum set of functions in full;

bath for pasteurization. It is a container in the form of a cylinder, equipped with heating and a pump. There are vertical cylindrical tanks or horizontal ones. One or two-piece. The device has a double-walled housing and steam manifolds. Electric drive, drain cock, leveling feet. Pasteurization occurs when water is heated with steam. As needed, the water in the tank is replaced with cold water. This is how the cooling process is carried out. The cost of one bath is from 140,000. The price depends on the volume: minimum 75 liters. The maximum - 1,000 liters can be purchased for 300,000. For a mini workshop, the "golden mean" is suitable - 200 liters. Such a bath costs about 160,000;

vacuum evaporation technology. A device for boiling and condensing milk. This is a sealed cylindrical container equipped with a heating and stirring system. In the panel jacket, the raw material is heated, and special internal scrapers mix it. The thickening process itself takes place under the influence of steam. The optimum vaporization temperature is 70 degrees. The price of such units is about 200,000;

Dryer. Rolling machines and spraying machines are on sale. Spray dryers are most commonly used. They process 50 to 2,000 kg per hour. raw materials. For small production, a dryer with a capacity of up to 200 kg is suitable. There are machines with one, two or three stages according to the methods of moisture evaporation. You can purchase a dryer with a filling system, with storage, with coolers. Dryers cost at least 500,000 rubles.

Production technology

The process of creating milk powder in a mini-production facility is very close to the factory technology. The only difference is in the volumes of processed products.

The finished milk powder comes out of the dryer. If the dryer is equipped with a filling system, the product will already be packed.

The cost of opening such a production

The list of costs for starting a small business will be as follows:

Equipment: about 1 million rubles. If you manage to rent used units, the amount will decrease by 2-3 times.
Workshop rent. An area of 150 square meters, together with payments for electricity and water supply, will cost about 100 thousand.
Milk. If we take the average wholesale price of 15 rubles per liter, when purchasing a ton per month, we get the amount of 15,000 rubles.
The amount is deducted on the salaries of subordinates, depending on the number of staff. If there are 5 to 10 workers, their wages will require at least 100 thousand.

The total (rounded off) investment amount is 1,200,000 rubles. These are the opening costs. Equipment purchases will not be counted in the next months.

Homemade milk powder production

The production of milk powder is a complex technological process. Not everyone can produce it at home and comply with all the conditions. After all, this will require not only spending finances on equipment, but also studying the features of pasteurization, drying, normalization. Home conditions do not allow preparing milk powder. But some still find a way out, make a simple device that can dry whole milk and turn it into powder.

Equipment for the production of

An ordinary twenty-liter bath and a steel drum (from an old washing machine) are taken. Its diameter is from 20 to 50 cm. A heating element is built into the drum. A knife is mounted on the drum surface. The design is equipped with a motor of at least 50 volts. It can be taken from the Christmas tree spinner. An aluminum hopper is made separately for collecting powder.

Production technology

The milk is poured onto the drum surface.
The drum is started by the engine, heated by a heating element and, in the process of rotation, dries the milk layer.
The upper knife scrapes off the dry layer. The powder falls into the hopper.

You can store the product in a plastic bag in a cool, dry place. Such milk is used only for personal needs. Many people process milk specifically for preservation. After all, fresh quickly turns sour. There is no need to spend on a homemade dryer.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

On store shelves, along with the usual milk, you can find dry milk, which differs from the classic powdery consistency. The product finds application in various areas of cooking, it is used for the manufacture of whole milk, bread, sausages. In animal husbandry, the powder is used for animal feed.

What is milk powder

A concentrate from a regular pasteurized beverage or milk powder is dried milk. It eliminates many of the disadvantages of the liquid version - it is stored longer, easier to transport. At the same time, it retains an excellent composition and contains all the necessary nutrients and vitamins. The prototype of the modern product was the milk lumps, which were made by the inhabitants of Siberia, freezing milk.

For the first time, the Russian doctor Krichevsky received a dry powder, who for a long time evaporated the liquid using a special technology so that all the useful properties of the original product were preserved. After several decades, the powder is used in cooking and the food industry, it is included in the diet of an adult and a child.

Skim

A subtype of the product is skimmed milk powder, which contains 25 times less fat than whole milk. The same amount of other useful substances remains there. Due to the low fat content, the product is stored for a long time, does not require special conditions. If you mix skim milk with whole milk, steam together and dry, you get an instant product used by the barista to complement the coffee.

Whole

Whole milk powder is distinguished by its high calorie content and low shelf life. It is a uniformly colored powder of white-cream color with a uniform consistency. A product is obtained from whole cow's milk. The finished powder can be dissolved without sediment. It has no yellow or brown inclusions, it is easily rubbed between the fingers.

What is milk powder made of

The classic product includes only pasteurized whole cow's milk. The raw material undergoes a complex five-stage drying and homogenization procedure, allowing the composition to be kept practically unchanged. The product is rich in protein, fats, milk sugar, lactose, vitamins, nutrients and trace elements. No additional components (soy protein, starch, sugar) are added to the composition - this impairs the quality and taste of the brewed drink.

How do

In five stages, milk powder is produced at food factories in Russia. The raw material is fresh cow's milk, which undergoes the following changes:

Normalization - bringing the fat content of the feedstock to the norm (the reduced one is increased, the increased one is reduced). To do this, the product is mixed with less fat or cream. This stage is needed in order to achieve a certain ratio of fat content in accordance with regulatory documents.
Pasteurization - heating a liquid to remove bacteria and viruses from it. You do not need to pasteurize milk for a long time, then cool it.
Thickening or boiling - at this stage, the product is boiled, divided into whole and fat-free subspecies, for which the processes differ in time and parameters. If you add sugar to the product at this step, you get condensed milk.
Homogenization - obtaining a uniform consistency by the manufacturer.
Drying - the resulting nutrient liquid is dried in a special apparatus until it reaches a certain percentage of moisture.

How to dilute milk powder at home

When purchasing a product and subsequent preparation, it is important to observe the dilution proportions of milk powder. It takes three parts to recover warm water(about 45 degrees) and one part of powder. Add the liquid gradually, stir well, leave for a few minutes to achieve a homogeneous milky consistency and dissolve the proteins.

Helpful hints:

cold water is undesirable because the particles do not dissolve completely, crystallize and are felt on the teeth;
boiling water is also not suitable - it will just curdle the milk;
it is imperative to insist the liquid after dilution, because this will result in an optimal product, and not watery with non-swollen protein;
it is harmful to use a stirrer for stirring - it gives too much foam;
introduce water gradually and carefully so that no lumps form;
brew coffee and season with dry milk - it will be delicious.

For pancakes

A popular dish in which the product in question is used is pancakes with milk powder. To prepare them, you will need a liter of whole milk, which is easy to dilute in the following proportion: 100 grams (8 teaspoons) of dry powder in a liter of warm water. Add water to the powder, not vice versa, stir and wait 15 minutes for the solution to be homogeneous.

For porridge

A pleasant breakfast will be porridge on milk powder, which will be made in proportion to a glass of water 25 grams of powder. From this amount, you will get a glass of reconstituted milk with a fat content of 2.5%, which is enough for one serving. For four people, 900 ml of water and 120 grams of powder will have to be diluted. The dilution liquid must be warm, stirring continues continuously until the product is completely dissolved.

Calorie content

Classic powdered milk without additives contains an average of 496 calories per 100 grams, which is almost 10 times higher than the usual drink. This is due to the concentration of the product. Whole milk powder contains 549 kcal, and skim milk - 373. The product is rich in fats (saturated, fatty acids), sodium, potassium and dietary fiber. It contains a lot of sugars, proteins and vitamins.

Benefit and harm

The composition of the powder is not inferior to natural pasteurized milk. It contains calcium to strengthen bones, potassium to improve the functioning of the heart and blood vessels, vitamin A to improve vision and skin health. In addition, milk is useful for rickets, because. Here are some more useful properties of the product:

useful for anemia;
choline normalizes blood cholesterol levels;
chlorine relieves swelling, cleanses the body;
magnesium and phosphorus provide comprehensive health support;
useful for diabetes, gastroenterological diseases;
rich in vitamin B12 and protein, according to reviews it is important for vegetarians or people who do not eat meat;
easily absorbed, does not burden the digestive tract;
does not contain bacteria, does not need boiling;
the benefits of vitamins, the BJU complex for the health of the body as a whole.

The harm of milk powder is not so obvious; rather, it can be called a disadvantage. You can not use the powder for allergy sufferers, people with lactose intolerance or reactive rashes on the constituent parts. Do not get carried away with the product if you have a tendency to gain excess weight - high energy value affects the rapid set of muscle mass, which is then difficult to return to normal - it is not suitable for weight loss. This harm factor translates into a benefit for bodybuilding athletes.

Powdered milk dishes

Dishes made from powdered milk at home are widespread. The powder can be bought on the shelf of any store. It is used in cooking, confectionery and dessert business. Milk consistency when added to baked goods finished product denser, and when boiling creams and pastes it extends their shelf life. It is convenient to use milk powder in order to restore the drink, and then use the liquid in different ways - mix it with flour for pancakes or pancakes, add to cereals, sweets, cakes.

The dry powder can caramelize during the drying process, so it smells like candy. For this aroma, milk is loved by confectioners who make condensed milk, fillings for sandwiching cakes and pastries, and Korovka sweets. Dried milk can be used to make infant formula, chocolate, ganache for coating biscuits and muffins. The addition of powder to yoghurts makes the consistency homogeneous and prolongs the shelf life.