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Post by jamescary on Apr 21, 2008 16:35:46 GMT -5
This may sound crazy, but has anyone looked into making milk powder at home? Could a wet dry vac be used as an evaporator? And then an oven be used for drum drying?
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josh
Novice
Posts: 56
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Post by josh on Jun 1, 2008 23:12:08 GMT -5
Mr. Scary,
I have looked into this and it looks pretty simple. What are you waiting for? DO IT, let me know and I will start in too if you like, let make some powered buffalo milk or something?
Jungle
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Post by sandramargrate on Sept 8, 2008 3:38:30 GMT -5
Powdered milk is usually made from the milk left behind after butter has been churned out of it.It is then spray-dried in large heated containers, that would be quite a lot of equipment.
--------------------------------------------------------- Sandra
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Post by Brad on Sept 8, 2008 23:42:59 GMT -5
That doesn't make sense to me, because the milk powder we use has 28.5% milk fat in it, which if it were first used to make butter would not have such a high % of milk fat, as the butter would have taken up most of it.
I could see it being true if one was trying to make skim milk powder.
One other thing: My sources in the industry tell me that the majority of milk powder made today is done by roll-drying, and not spray drying. I tend to agree with this, as it was very difficult to obtain spray dried milk powder when I was searching for it for my company. As it turns out, I could only find one supplier here in Canada - Parmalat, and it is an amazing product. In fact a colleague in the US just talked to me about exporting 1,000lbs for him too.
If you're going to the trouble to make milk powder at home, it sounds as if there's a demand for a good quality product out there. I know the stuff in the grocery stores tastes like cardboard.
Brad
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Post by rabarber on Sept 9, 2008 11:27:09 GMT -5
I can agree with sandramargrate. It does make make sense. When raw milk enters the factory (in Europe) it will first be creamed completely. If they need to convert it in full milkpowder, cream will be added in a later stage. They call this standardising the milk. Also, (Europe again) most of the roll-dried milkpowder installations are retired as it costs a lot more (energetically) to produce it. Chocolate is almost the only business that still uses roller dried milk powder at this moment. But at this stage the spraying industry can already make full spray with a free fat content of 70% and higher were it normally is below 3%. Especially designed for the chocolate industry.
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Post by Brad on Sept 10, 2008 0:37:31 GMT -5
I stand corrected, and given your explanation regarding the concept of first standardizing, it makes sense.
Thanks for the insight!
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