Powdered Milk Production Requires Up to 10 Liters of Fresh Milk

Producing powdered milk is a complex process that begins with fresh milk, which is composed of approximately 87% water. The primary goal of the industrial process is to remove this water content while preserving the nutritional characteristics of the milk.

Initially, the milk is cooled to 4°C and transported in insulated trucks to the processing facility. Once there, it undergoes standardization to adjust its fat content according to the type of milk powder being produced. For whole milk powder, the fat content is set to around 26%, while for skimmed milk powder, it is reduced to less than 1.5% through centrifugation.

The standardized milk is then pasteurized and subjected to vacuum evaporation. This step significantly reduces the milk's volume by boiling it at temperatures between 60°C and 70°C under reduced pressure, thus removing most of the water.

The concentrated milk is then sprayed into a large tower, known as a Spray Dryer, where it meets air heated to between 160°C and 200°C. The droplets dry in seconds, transforming into powder before reaching the bottom of the tower.

Post-drying, the product is packaged, with nitrogen replacing oxygen inside the cans to prevent fat oxidation, allowing the milk powder to have a shelf life of up to two years without preservatives.

The production process varies slightly to create different categories of milk powder. Instant milk powder, for example, undergoes an additional process involving steam and soy lecithin to form larger particles, aiding in dissolution in water.

According to Canal do Leite, producing 1 kg of whole milk powder typically requires 10 liters of fresh milk, though this can range from 8 to 10 liters depending on the initial milk concentration and fat content, as well as specific plant losses.