MILK POWDER,Cameroon price supplier

Milk used in the production of milk powders is first clarified, standardized and then given a heat treatment. This heat treatment is usually more severe than that required for pasteurization. Besides destroying all the pathogenic and most of the spoilage microorganisms, it also inactivates the enzyme lipase which could cause lipolysis during storage.

The milk is then evaporated prior to drying for the following reasons:

• less occluded air and longer shelf life for the powder
• viscosity increase leads to larger powder particles
• less energy required to remove part of water by evaporation; more economical

Homogenization may be applied to decrease the free fat content. Spray drying is the most used method for producing milk powders. After drying, the powder must be packaged in containers able to provide protection from moisture, air, light, etc. WHOLE MILK POWDER can then be stored for long periods (up to about 6 months) of time at ambient temperatures.