Offering a long shelf-life and ease of transport, milk powder has become a popular global commodity in our increasingly complex food supply chains.
A growing market awaits for producers who can do milk powder processing while closely matching the strict quality specifications for international trade such as the Codex Alimentarius CXS 207-1999 Standard for milk powders and cream powder. In addition to matching specifications for key control parameters such as moisture and protein, the integrity of the product and sustainable production are of growing concern from milk producers to consumers.
With the ability to fine-tune the process, the tightly controlled arena of milk powder processing holds rewards through reduced waste and quality issues and optimal use of materials and resources. Protein, for instance, can be closely controlled in powder processing with lactose or permeate from an ultra-filtration process and by standardisation of incoming milk at the start of the production process. Likewise, moisture content of powder can be closely monitored during drying for quality and the most rational use of resource-intensive processes.