Processing

The steps in a typical dry milk processing operation are as follows:

• Receipt of fresh, high-quality milk from modern dairy farms, delivered in refrigerated, stainless steel bulk tankers.

• Separation of the milk (if nonfat dry milk is to be manufactured) to remove milkfat, which commonly is churned into butter. If dry whole milk is to be manufactured, the separation step is omitted but may be replaced by clarification.

• Pasteurization by a continuous high-temperature short-time (HTST) process whereby every particle of milk is subjected to a heat treatment of at least 71.7°C for 15 sec.

• Holding the pasteurized milk at an elevated temperature for an extended period of time (76.7°C for

7. A. J. Liebmann and B. Scherl, Industrial and Engineering Chemistry 41, 534 (1949).

8. P. Valaer and W. H. Frazier, Industrial and Engineering Chemistry 28, 92 (1936).

9. M. C. Brockmann, Journal of the Association of Official Agricultural Chemists 33, 127 (1950).

10. G. H. Reazin et al., Journal of the Association of Official Agricultural Chemists 59, 770 (1976).

11. S. Baldwin and A. A. Andreasen, Journal of the Association of Official Agricultural Chemists 53, 940 (1974).

12. Bureau of the Census, U.S. Department of Commerce, Distilled Spirits Council of the U.S., Aug. 1989.

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