Dry Milk Products
Milk powder is a powder-like food product received by means of drying previously condensed milk. Drying is carried out using spray-type drying installations. First, milk is pasteurized and concentrated using vacuum evaporators. Milk is dried using spray-type drying installations in hot air conditions (150-180 °C). OJSC “Glubokskiy molochnokonservny combinat” (Dairy Products Plant of the city of Glubokoe) produces two types of milk powder: whole milk powder and non-fat milk powder.
Whole milk powder has the taste and flavour usual for fresh pasteurized milk. The product has the consistency of a fine dry powder, or the powder consisting of agglomerated dry milk particles, of white color, with a slight cream tint.
Range of use:
- Confectionary industry (in particular, in production of chocolate, caramel, toffee)
- Baking industry
- Whole milk products
- Infant’s food
- Curd cheese
- Condensed milk
- Glazed curd cheese packs
- Meat industry
- Oil and fat industry
- Beverages
- Frozen products, semi-finished products, soup, snack food, creams, sauces, composite products
- Farm animal feeding stuff
Non-fat milk powder has the taste and flavour usual for fresh pasteurized non-fat milk without any foreign flavours. It has the consistency of a dry, finely divided white powder with a slight cream tint.
Range of use:
- Confectionary industry
- Baking industry
- Infant’s food
- Condensed milk
- Glazed curd cheese packs
- Yoghurts
- Infant’s food
- Ice-cream
- Cream cheese
- Curd cheese
- Oil and fat industry
- Meat industry
- Dry mixes
- Alcoholic industry
- Beverages (medicinal)
- Frozen products, semi-finished products, soup, snack food, creams, sauces, composite products
- Farm animal feeding stuff
Advantages of dry preserved milk products production:
- In a small volume of the product there is a great amount of nutrient substance.
- Long sales period.
- Easy transportation.
Dehydrated milk is dissolved (restored) in warm water at a temperature of 20-30°C. The milk to water ratio is 1: 10 (2 tablespoons of milk to 1 glass of water). When dissolving in natural water, milk is to be boiled. Then such milk can immediately be drunk or used for cooking dairy meals and products (curd cheese, kefir, sour milk, porridge, soup etc.). The most part of dry preserved milk products is produced during season periods.
