Considerations of the process of elaboration of 1% fat powdered milk.
First of all I want to give a big greeting to all the friends of hive and especially to the members of this prestigious community. Today I want to share with all of you this publication related to the considerations of the process of elaboration of powdered 1% fat milk, which is so important for the development of human beings. .
At present, the world faces great challenges in offering quality goods and services to which human beings have access. Since the revolution of industrialization, man has always sought to make inventions that facilitate daily activities, and with this industrialization also came the massive production of food as a complement to satisfy these needs.
In view of this, it should be said that dairy products are one of the most consumed in the world, being a fundamental part of the diet of the entire population in any part of the world, being milk the main raw material, it is also the most important in the dairy industry because of its greater demand, besides being a product that provides great nutritional value to people of all ages.
Milk is a very rich product since it offers the dairy industry multiple facets of exploitation and for this it requires a good management that allows such exploitation of the market, within the most consumed derivatives is the powdered milk is presented in three versions: full, semi-skimmed and skimmed each one contains levels of fat percentage that maintain their nutrients..
On the other hand, it is very important to point out that powdered milk is the only milk derivative that, when in contact with water, preserves all the nutrients of its original state..
In this sense, greater importance will be given to powdered 1% fat milk, which is skimmed due to its fat content. In its original state, it is composed of 87% water and the rest is dry matter, suspended or dissolved in water.
The amounts of the different main components of milk can vary considerably, according to Manterola (2012) "The species of the dairy animal, its breed, age and diet, together with the stage of lactation, the number of lambings, the agricultural system, the physical environment and the season of the year, influence the color, flavor and composition of the milk.
The skimmed milk is the one whose fat has been eliminated by means of the centrifugation process, and with the fat has been able to be extracted we can elaborate the delicious milk cream and also the famous butter, these products form an essential part in the dietary regimes in which the consumption of the complete milk is prohibited.
Skim milk averages 1.5% fat, providing the same as whole milk of 26%, the difference is the fat content and therefore less calories, among its benefits we find that it is a healthy food for the care of bones, nails and teeth.
We also mention that we must specify that to obtain 1% fat milk powder a drying process occurs, since this increases the shelf life, simultaneously reducing its weight and volume, commercial drying methods are based on providing heat to the product, the water achieves the evaporation process and this is achieved by eliminating the residue that may remain in the final dry product, which is a fully dehydrated milk powder, and we can also say that its water content is almost equal to or slightly less than 5% by weight of the finished product.
To conclude, it is important to know that scrap is the waste or rejected material from the production process of 1% fat powdered milk, i.e. the sum of materials that for some reason do not meet the quality specifications.
It is associated with a particular process and its quantification is done through weighing or direct counting of rejected products, however, if the reduction of scrap is minimized, it will be very significant for the organizations, which will be reflected in the profits and usefulness that will considerably reduce the cost.
Manterola, (2012). Composition of milk. Available at: http://www.fao.org/agriculture/dairy-gateway/leche-y-productos-lacteos/composicion-de-la-leche/es/#.VqY-HOjhAdU.