UNIT 15 PACKAGING, STORAGE, QUALITY

ATTRIBUTES AND COMMON

DEFECTS OF DRIED MILKS
Structure
15.0 Objectives
15.1 Introduction
15.2 Packaging of dried milks
• Bulk packaging
• Retail packaging

15.3 Packaging of infant foods

15.4 Packaging of malted milk foods
15.5 Packaging of dairy whitener
15.6 Storage of dried milk
15.7 Quality attributes of dried milks
• Flavour
• Colour
• Physical properties
• Reconstitution and instant properties

15.8 Common Defects of dried milks

• Off flavours
• Discolouration
• Free fat
• Poor solubility
• Slowly dispersible particles
• Sludge formation
• Scum formation
• Occurrence of white flecks
• Scorched particles
• Cakiness
• Feathering

15.9 Let us sum up

15.10 Key words
15.11 Some useful books
15.12 Answers to check your Progress

15.0 OBJECTIVES
After reading this unit we should be able to:
• know various ways of packaging of different dried milks.
• learn storage of dried milks.
61
Dried Milks • judge various quality attributes of milk powders.
• understand various possible defects in dried milks and the ways to avoid them.

15.1 INTRODUCTION
The keeping quality of dried milk products during storage is of great importance to
consumer acceptance. To maintain the high quality of the product during storage, it
is necessary to prevent their organoleptic and physico-chemical deterioration.
Packaging of dried milk products, therefore, assumes greater significance. The powder
packaging room should be completely isolated to reduce the spread of powder
dust. Appearance of common defects in milk powders is influenced by quality of
milk used in production, care taken during production, handling and storage,
manufacturing conditions, moisture content in the product, metallic contamination,
and packaging and storage conditions.

15.2 PACKAGING OF DRIED MILKS

Milk powder packaging should be carried out in a dry atmosphere. This is because
lactose is present in glass (i.e. non-crystalline/amorphous) state in dried milks and
the dried milk in this state is very hygroscopic. If exposed to humid atmosphere, it
would readily absorb moisture, become sticky and cake in storage.
The skimmed milk powder is packed in containers that retain product quality during
storage as well as result in better handling. The successful packaging of whole milk
powder involves the additional step inert gas packaging in which oxygen entrapped
in the air cells of the milk powder particles is removed and thus reduce the oxygen
concentration to as low a level as possible. The oxygen permeates the walls of air
cells and diffuses out until equilibrium is attained between the interior of air cells and
head gas space in the can. Attainment of equilibrium in the gas packed cans is
reached in about 5-7 days. The general procedure is to immediately remove oxygen
by subjecting the product to 28” of vacuum within 24 hours of drying with final
packaging within a few days. Less than 2% final oxygen in the headspace of the
package is considered satisfactory for most storage conditions. This is accomplished
by vacuumizing and gas packing with an inert gas. The specific procedure selected
for gas packaging is governed by final oxygen limit desired in the package, and by
the equipment-filling rate in relation to oxygen evacuation rate. As per Prevention of
Food Adulteration Act, The spray-dried milk shall be packed in nitrogen or mixture
of nitrogen and carbon dioxide in hermetically sealed containers.
i. Bulk Packaging
Traditional packaging of 25 kg milk powder, irrespective of type, has been in
polyethylene lined multi-wall paper sacks. This type of packaging is the most versatile
of all the packs for milk powders and it is due to this versatility that these are likely
to remain the major bulk container for milk powder. Their key features are that they
are robust, relatively low in cost and are capable of being packed at high production
rates i.e. 9 to 10 ton/hr with modern filling/sealing equipment. Automatic dispensing
machines are readily available to dispense correct weight of powder in one bag
before shifting the product flow into the next bag. Bags are sewn 3 to 3.5 stitches
per inch automatically or by a manually operated sewing machine suspended and
counterbalanced within easy reach of the filling area. These are convenient pack for
major end users such as recombining plants and repacking stations.

62
Specifications for multi-wall bags vary from country to country, but generally a 4-5-
ply bag with a minimum weight of 420 g/m2 and an inserted low-density polythene
(LDPE) liner of 75 micron is considered to be adequate. A major improvement in Packaging, Storage,
Quality Attributes and
the design of the multi-wall bags is the development of a “heat sealable style.” This Common Defects of
has been achieved by incorporating the polythene liner into the bag as the innermost Dried Milks
ply during bag manufacture.
For packing whole milk powder (WMP), the package is gas-flushed (nitrogen). In
1991, Colby-packaging systems introduced a new filling machine for milk powder
manufactured by standard methods. “COLBYPAC-25” discharges the product in
a 25 kg disposable barrier laminate bags. Machines incorporate a “Pre” or “Post-
gassing” step, which extends the shelf life of milk powder, O2 is removed (pre or
post filling) and replaced with CO2 or N2. Gas-flushed packs are required to be
more sturdy and with considerably improved barrier properties so as to maintain the
modified atmosphere within the package. Some markets require the milk powder
to be delivered in 300 kg Bulk bins, gas-flushed. These systems require specialised
filling/gassing/sealing equipment.
i) Bulk bin: Considerable interest in the bulk handling of milk powder has been
generated by the increased costs of handling and transportation. Concept of
bulk bin packaging is relatively new and is proving to be of value to the repacking
and reprocessing plants. Following are the major types of bins:
a) Tote bin: The bins are for 800 and 1000 Kg of powder and fabricated
from different metals or alloys including stainless steel. Aluminium is most
often used by the dry milk industry, costing about one-half as much and
being lighter than those made from stainless steel. It is well suited to the
internal transfer of powder to central packing stations. These bins are
often used as a container for shipment to industrial users. The advantages
are mainly in reduction of labour and bag costs with possibly a reduction
in dust problem. Automatic conveying equipment is available to fill a group
of these bins, each in succession when properly positioned. They are
airtight and can be stacked. The bins are emptied into a hopper by elevating
and tilting. Its major disadvantages include the high initial cost of
construction and the cost of returning empty bins to the milk powder
manufacturers.
b) Big bag/Bag in box: Both styles are superseding the tote bin. Their
basic concept is that of a large sized multi-wall bag in that a large polythene
bag is filled with milk powder and closed by tying. The filled bag is protected
from outside influences by woven plastics such as polypropylene or rigid
twin or triple laminated corrugated board. They are normally transported
on pallets and are emptied by suction hose. Apart from potential savings
in filling and transportation costs, the relatively low cost of packs permits
them to be exported on a nil return basis.
Check Your Progress 1
1) Why milk powders should be packed in a dry atmosphere?
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
63
Dried Milks 2) What additional steps are taken in packaging of whole milk powder than
skimmed milk powder?
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
3) What is the traditional packaging of 25 kg milk powder and why?
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
4) Describe bulk packaging of milk powder in Big bag/Bag in box.
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
ii. Retail Packaging
The retail pack market is dominated by the metal can but there is increasing
competition from a number of plastic laminates that are being formed into a variety
of pack styles.
i) Metal can: The metal can is the nearest to a complete container for milk
powder. However, apart from cost, the major drawback of the can is its
tendency to rust through moisture condensation when changes in temperature
are experienced during storage and transportation. The incidence and severity
of this problem has been reduced by the adoption of aluminium ends for the
cans and improved lacquers for the can bodies. The can is commonly of three-
piece construction and is manufactured from electrolytic tin plate. The features
include:
• A cylindrical body that is either welded or soldered.
• A base that is double seamed on to the body.
• A lid that is double seamed on to the body immediately after the vaccum/
gassing cycle has been completed. Sealing compounds in lid and base
ensure that the can is hermetically sealed
Equipments for semi automatic and automatic packaging of whole milk powder
which can vacuumize and N2-pack cans, have been developed by leading
64 companies. The most of the machines used for packaging of whole milk powder
 operate with gravity feed and vibrating hopper. The latest model is a combination Packaging, Storage,
Quality Attributes and
of Auger and vacuum feed, which combines speed and accuracy of filling with Common Defects of
compact, clean and dustless packaging by vacuum method. The cans are then Dried Milks
finally sealed by a double seaming operation on an automatic closing machine.
a) Filling the cans: The cans used for milk powder packaging abroad are
commonly of 1 pound, 2.5 pound and 5 pound weights. There is also a
4.5 ounce-can. A limited number of 25 pound and 100 pound cans are
also used.
b) Vaccum packing: To confine the oxygen content in the headspace of
can to 3% or less requires a vacuum of about 28.5 inches on a 30-inch
barometer at the time of vacuuming.
c) Nitrogen packing: It consists of drawing a high vacuum on the cans of
dried whole milk (within 1/4 inch of the barometer), then dissipating the
vacuum with an inert gas such as nitrogen or carbon dioxide, and sealing
the cans.
d) Double vaccumizing: Some manufacturers double vaccumize the powder
before gassing. In this case, the dried milk is transferred from the sifter to
large drums (usual capacity 200 pounds). The filled drums are immediately
vacuumized. This temporary form of package is held for several hours or
overnight or even as long as 48 hours. After the holding period, the powder
is transferred to final containers, in which it is again vacuumized followed
by gassing and sealing.
e) Double gassing: To obtain a low level of headspace oxygen in WMP, a
double gassing technique is applied. The customary procedure is the
collection of filled cans on trays to be conveyed into the vacuum chamber.
The air is removed rapidly (60 seconds) with the gauge indicator decreasing
to 29” of vacuum. After a 2 to 5 min hold, the pressure is restored with
nitrogen to 0.5 to 1.0 psi above atmospheric pressure. Nitrogen may be
replaced with a mixture of nitrogen and CO2, the latter being restricted to
5 to 20%. After removal from the chamber, the hole in the lid of cans is
soldered. Containers are held for oxygen desorption. When oxygen
equilibrium has been attained in the head space, usually within a week,
but at the most ten days, the cans are punctured and the vacuum treatment,
pressure restored with nitrogen, and sealing steps are repeated.
ii) Sachet packs: Flexible packaging has evolved from polyethylene bags to more
sophisticated packs. Sachet pack styles vary from the simple flat pack, which
is heat-sealed around the edges to the complex free standing, block bottom
form. In most cases, the sachet of milk powder is enclosed for distribution and
sale inside cardboard boxes. In recent times, metallized polyester/liner low-
density polyethylene laminates have emerged. Synthetic materials such as Nylon
tend to generate static electricity during packaging operation, which may cause
faults in vital seal areas.
A development that could well have useful application is the introduction of
‘soft can’. In a fully automated system, a sachet is formed from a heat sealable
composite foil and a robust carton formed around the sachet. The system then
follows the standard filling, vacuum and gas packing practice of the metal can.
As the composition of the laminate is virtually a perfect barrier to moisture and
gas, it is considered that this system could offer a suitable alternative to the can.
65
Dried Milks With the development of aluminium/plastic laminates with considerably improved
barrier properties, the quantity of WMP and special products in this type of
packaging is showing a rather marked increase. A typical composition of sachet
material for whole milk powder is polyester 12 micron/Al-foil 9 micron/PE 50
micron. which is satisfactory in relation to oxygen transmission. Bags with 250
g, 500 g and 1000 g are used. Material combinations that exclude foil are
being used successfully on the lower fat powders.

15.3 PACKAGING OF INFANT FOODS

Generally, infant foods are packed in metalised tin containers, which can be sealed,
oxygen evacuated and filled with an inert gas. Tin containers having snap on plastic
lids are now available. In order to reduce the ever increasing cost of tin containers,
laminated flexible packaging material are in great use. The laminated pouches, after
packing, inert gas injecting and sealing are then placed into individual cardboard
cartons for easy handling.

15.4 PACKAGING OF MALTED MILK FOODS

The freshly dried malted milk foods are highly hygroscopic, absorb moisture very
rapidly and become moist, soft, sticky and unmanageable if handled and packed in
ordinary atmosphere. Therefore, handling and packaging of malted milk foods must
be done in an atmosphere of controlled low humidity. Further the finished product is
packaged mostly in glass bottles with screw type metal lids or in other containers
impervious to moisture vapours.

15.5 PACKAGING OF DAIRY WHITENER

For bulk packing, dairy whitener may be packed similar to whole milk powder and
for retail packing, dairy whitener may be packed similar to infant foods.
As per BIS standards (IS 12299 : 1998), for bulk packaging, the product may be
packed in quantities of 25 kg in bags of food grade polyethylene of minimum thickness
0.05 mm. The bags should be properly closed by tying with a string or a rubber
band and shall be subsequently encased in sacks or multi-walled kraft paper, such
as crepe kraft paper bags of not less than 80 g/m2 grade lined with Hessian cloth
having a mass of 270 g / m2 and having two inner layers of plain kraft paper of not
less than 80 g/m2 grade.
For retail packing, BIS standards (IS 12299 : 1998) specify that the product shall
be packed in nitrogen or in a mixture of nitrogen and carbon dioxide. The product
shall be packed in clean and sound metal containers or in a food grade flexible pack
made from a film or combination of any of the substrate made of board, paper,
polyethylene, polyester metallized film or aluminium foil in such a way so as to protect
it from deterioration. In the case of the plastic material, only food grade plastic shall
be used.
Check Your Progress 2
1) What are the merits and demerits of metal cans for retail packaging of milk
powder?
...................................................................................................................
...................................................................................................................
66 ...................................................................................................................
 ................................................................................................................... Packaging, Storage,
Quality Attributes and
................................................................................................................... Common Defects of
Dried Milks
2) Describe sachet packs for retail packaging of milk powder?
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
3) Describe packaging of infant milk food.
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
4) Describe packaging of malted milk foods.
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
5) As per BIS standards (IS 12299 : 1998), what is the requirement of retail
packing of dairy whitener?
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................

15.6 STORAGE OF DRIED MILKS

To ensure maximum keeping quality, packaged milk powders should be stored in a
dark, cool and dried place. In most cases, simple storage in clean dry areas with
proper stacking on pallets is all that should be necessary, but some of the newer
laminates may also require some humidity control in storage. Good quality WMP
with low oxygen content can be expected to withstand room temperature storage
for 6 months or more without an oxidized off-flavour. Skim milk powder has longer
shelf life than whole milk powder.
67
Dried Milks
15.7 QUALITY ATTRIBUTES OF DRIED MILKS
Milk powders possess various organoleptic, physico-chemical and reconstitutional
properties, which are important to both industrial and consumer use. These properties
are the basic elements of quality specifications for milk powders. These properties
of the powder are affected by the milk quality, the design of the evaporator and
dryer, and by the process conditions. During drying process, care is taken to conserve
as much as possible the natural properties of the original raw milk. Quality of dried
products should be such that when reconstituted with water, give little or no evidence
of detrimental change compared to the original liquid products.
i. Flavour
Milk powders are expected to demonstrate a slightly sweet, clean and pleasant
flavour, though other dried milk products may be expected to confirm to certain
other specific requirements. Non-fat dried milk does not have rich flavour because
of absence of fat.
ii. Colour
Milk powder should be uniform in colour, free from foreign specks and burnt particles.
It should exhibit greenish white or creamish white colour, respectively in buffalo and
cow milk powders.
iii. Physical Properties
Particles shape: Spray dried skim milk powder particles have been found to be
regular spherical or slightly oval with different surface structures, as revealed by
electron microscopy. Some particles may be smooth, but most of them are severely
wrinkled with deep surface folds and having “apple-like structure”. The internal
structure of almost every particle of spray dried milk powder shows a large vacuole,
in which smaller globular particles are trapped.
Particle size distribution: The particle size distribution of a powder is a measure
of the average particle diameter and of the spread of sizes on either side of this
average. However, the general rule is that the mean particle size (estimated by sieving
test should not be smaller than a set size. For example, for instant whole milk powder,
the mean particle size suggested is 180 μm with not greater than 20 % fraction
above 500 μ and not greater than 10%. fraction of below 125 μ. The particle size of
powders affect their appearance, flowability, bulk density, Dust characteristics and
reconstitution .
Bulk density: Bulk density, also known as apparent or packing density, is a measure
of the mass of milk powder that occupies a fixed volume. It is normally expressed in
g/ml. The bulk density of normal spray dried powder may vary between 0.5 - 0.8 g/
ml.
The bulk density of milk powder is economically, commercially and functionally an
important property. When shipping powders over long distances, the producers are
interested in high bulk density to reduce the shipping volume, since in most cases the
transportation costs are charged by volume. Also, high bulk density saves in packaging
material. In some instances producers may be interested in low bulk density to
supply apparently larger amounts of powder on the retail market than that of their
competitors.
The way, in which particles pack together also influence the bulk density. It depends
68 on the particle size range. The wider the range of sizes, the more likely it is that small
particles will pack in the voids left between large particles and the higher will be the Packaging, Storage,
Quality Attributes and
bulk density. As smaller particles contain proportionately less occluded air than large Common Defects of
particles, the removal of fine material, for instance in the manufacture of instant Dried Milks
whole milk powder, affects the bulk density both by decreasing the average particle
density and by decreasing the number of small particles available to fill the voids
between the larger particles. If a powder is subjected to severe mechanical action,
there may be a breakdown of individual particles, forming more fine material and
decreasing the number of internal voids, thus increasing the bulk density.
Flowability: The flowability of a powder refers to the ease with which the powder
particles move with respect to one another. Flowability is one of the major functional
properties of dried milks, with considerable implications in packaging, metering (or,
quantitative transfer) into a process vessel, etc. Based on flowability, the product
may be termed “free flowing”, “moderately cohesive” (less flowable) or “very
cohesive” (least flowable). The main factors controlling flowability are:
• Particle size distribution - cohesion or resistance to flow, of spray dried milk
powder increases with decreasing particle size
• Surface texture
• Milk fat is an important factor in cohesion. Increasing fat content up to 20 %
increases the resistance to flow.
• Pressure nozzle powders are superior in this respect to rotary atomizer powders
and two-stage drying gives better result than single-stage drying.
Other factors improving flowability are:
• Agglomeration
• Low percentage of fines
• Addition of free-flowing agents (e.g. sodium aluminium silicate)
• Addition of components by dry mixing (e.g. sugar, whey powder)
• Low free fat content
• Low relative humidity of atmospheric air
Skim milk powder is more free-flowing than whole milk powder. With increase in
water content (e.g. > 5%), free-flowingness considerably decreases. At lower
temperature, the free-flowingness is slightly better. Anti-caking agents (‘free flowing
agents’ or ‘flow conditioners’) are believed to reduce interparticle forces, and as
such they are expected to increase the bulk density of powders and, therefore, their
flowability. Such compounds often act by preferentially absorbing moisture owing
to their high moisture-holding capacity. Thus they prevent caking and minimise
flowability loss during storage.
iv. Reconstitution and Instant Properties
Reconstitutability refers to the ease with which a powder can be dissolved in water
and it consists wettability, sinkability, dispersibility and rate of solution. Ideally, high
rates of wettability and rapid solubilization with a minimum of scum remaining are
required. The milk powder is said to have good reconstitution properties if the
reconstituted liquid milk differs little or not at all from homogenized whole milk
prepared from sweet fresh milk. The solubility of milk powders produced in modern
driers approaches 100%. For skim milk powder and whole milk powder to be 69
Dried Milks graded as instant the values of dispersibility in percent should be above 90 and 85,
respectively.
Check Your Progress - 3
1) Discuss storage of dried milks.
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
2) List various important quality parameters of milk powders.
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
3) Discuss the importance of bulk density of milk powder.
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
4) How the flowability of milk powders can be improved?
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................

15.8 COMMON DEFECTS OF DRIED MILKS

Some of the common defects that may develop in dried milk products due to various
reasons are described below:
i. Off Flavours
Oxidised/ tallowy flavour: Dry whole milk and other dry high-fat milk products
undergo oxidative deterioration (Also called tallowy). Whole milk powder with low
to medium preheat treatments (equivalent to a WPNI of about 3-5) has a greater
70
tendency to undergo lipid oxidation, with distinctive tallowy and musty flavours,
than powders made with higher heat treatments (equivalent to WPNI values of Packaging, Storage,
Quality Attributes and
2.5).Chemical changes result with the addition of oxygen to the double bonds of Common Defects of
unsaturated glycerides, giving at first peroxides and later aldehydes, ketones etc., Dried Milks
which impart the unpleasant flavour. Copper and iron act as catalysts. Higher
storage temperature, higher acidity, sunlight and ultra violet irradiation promote faster
development of oxidative deterioration.
Rancidity flavour: Rancidity is due to hydrolysis of fat through lipase enzyme
leading to production of free fatty acids, like butyric acid.
Stale flavour: Stale flavours, due to carbonyl compounds, can be detected in milk
powders almost as soon as they are made. The mechanism of formation of these
compounds may be through the Maillard reaction, but many compounds contribute
to a stale, cardboard flavour, including oxidation by products. The defect is
accelerated by high moisture content and high temperature of storage.
Cooked flavour: Milk powders often have cooked flavour, which results from
components formed during preheating and possibly during evaporation. During drying,
conditions are mostly not such that off-flavours are induced. On the contrary, a
considerable part of the volatile sulphydryl compounds (especially H2S) is removed.
A cooked flavour in milk powder mainly results from methyl ketones and lactones
formed by heating of the fat (they thus are almost absent in skim milk powder) and
form Maillard products.
ii. Discolouration
Milk powder tends to darken during storage, turning to brown due to maillard
reaction, which refers to the reaction between free amino group of protein and
lactose. This is associated with old or stale off-flavour. High moisture content and
high storage temperature enhance browning discolouration. Spray dried milk powder
is more susceptible to age darkening and to greater intensity than roller process
powders.
iii. Free Fat
Free fat or extractable fat is the portion of the fat content of a milk powder that can
be extracted by organic solvents (e.g. carbon tetrachloride). It is expressed as a
percentage either of the total fat content or of the total mass of powder. Free fat
content of milk powders affect flowability, reconstitutability and stability of milk
powder. The factors controlling the level of free fat are:
• The type of fat: Low melting fats tend to produce higher levels of free fat
• Total fat content: As the total fat content increases the free fat rises progressively
up to 20%.
• Product composition: The formation of free fat is reduced by a high content of
amorphous lactose, and is increased by high protein content.
• Gentle drying conditions: Controlled inlet air temperature, outlet air temperature
and atomizer speed.
• Gentle powder treatment: Avoiding pneumatic transport, low pressure-drop in
cyclones and effective cooling of powder by fluid bed.
• The powder moisture should not be too low
• Avoid lactose crystallization
71
• Addition of emulsifier
Dried Milks iv. Poor Solubility
Powders with poor or low solubility cause sediment, which is unsightly. They can
also cause processing difficulties and can result in poor economy, as milk solids may
be lost as insoluble material. The sediment produced when milk powders are
reconstituted is measured in terms of an insolubility index, so, in reality, the solubility
of a powder is expressed as its degree of insolubility. Insolubility index is a measure
of the extent of denaturation of the proteins in milk powder. Any dryer can in fact be
mal-operated resulting in a powder with poor solubility (i.e. insolubility index). The
analysis shows the insolubles to be a protein/fat/mineral complex. The protein consist
casein and/or denatured whey proteins.
At a given temperature, the rate of denaturation of protein in concentrated milk
doubles for every 5% increase in total solids up to about 92%. Most of the
denaturation during the drying process occurs when the concentration of total solids
is greater than 50%. Further, it is important to note that at or near critical concentration
(i.e. 86-88%) even at ambient temperature, 50% insolubility may be produced within
10 h.
v. Slowly Dispersible Particles
These result from the surface wetting of unagglomerated very fine particles. The
formation of a gelatinous coat prevents the ingress of water and slows the rate, at
which the particles dissolve. If not maintained in suspension by agitation, the particles
are likely to form a sludge.
vi. Sludge Formation
Powders with poor dispersion properties can form sludges and can demand greater
energy inputs to ensure complete solution. In an industrial or domestic context, the
presence of a sludge following the reconstitution of a milk powder is regarded as a
product defect.
vii. Scum Formation
Scum is the layer formed on the surface of the reconstituted milk comprising of the
foam (upper layer) and the undissolved/ slowly hydrated particles (flecks) (lower
layer).
viii. Occurrence of White Flecks
White flecks are slowly hydrated particles in lecithinated whole milk powder and
are measured (in mm) as the lower layer of the scum (i.e. foam + flecks) after
reconstitution under specified conditions. The occurrence of white flecks is of similar
origin to insoluble sediment. Unlike insolubility, this defect can be detected visually
but is difficult to determine quantitatively.
ix. Scorched Particles
Scorched particles are generally accepted to be a measure for any deposits in the
drying chamber (e.g. deposits in the wheel or around the nozzles or in the air disperser)
having been exposed to high temperatures thus getting scorched, discoloured and at
the same time insoluble. Contamination of material that subsequently passes through
and removes this material by collusion contributes to scorched particles in such
product. Other factors outside the dryer which contribute to scorched particles are
dirt or sediment of raw milk not efficiently removed by clarification. Deposits (i.e.
brown, insoluble jelly lumps) formed in the tubes of evaporator calendria also
72 contribute to the scorched particles. The scorched particles are expressed as disc
A, B, C, and D standard depending on the intensity and colour of the particles left Packaging, Storage,
Quality Attributes and
on the filter. Common Defects of
Dried Milks
x. Cakiness
It is a tendency of a powder to form hard lumps in bags during storage. Amorphous
lactose is responsible for the tendency of milk powders to pick up moisture from
surrounding air. Milk powder becomes sticky during the first phase of this moisture
uptake and stoned-hard at the end of this process. Final caking is caused by the
crystallization of lactose followed by the evaporation of excess moisture.
xi. Feathering
Product intended for use as whiteners in hot beverages such as coffee and tea, must
be reasonably thermostable. The lack of thermostability occurs as, so called feathering
i.e. particles visible on the surface or throughout the beverage or sediment at the
bottom. A temperature of 80-85oC coupled with the low pH of coffee, and often
high levels of calcium and magnesium hardness in the water makes for an environment
hostile to milk protein stability. Proper protein standardization, appropriate heat
treatment of raw milk and incorporation of phosphates and citrates as pH regulators
and protein stability enhancer are suggested to improve the stability of milk proteins.
Check Your Progress 4
1) How oxidized/tallowy off-flavour is produced in milk powder?
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
2) Why milk powders turn brownish during storage?
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
3) How free fat can be kept low in milk powders?
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
73
Dried Milks 4) List different defects that describe the poor reconstitutability of milk powder.
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
5) What is caking in milk powders and how it is formed?
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................
...................................................................................................................

15.9 LET US SUM UP

The keeping quality of dried milk products during storage is of great importance to
consumer acceptance. It is necessary to prevent organoleptic and physico-chemical
and reconstitution and instant properties deterioration of the product during storage.
Important physical properties of milk powders are: particles shape, particle size
distribution, bulk density, and flowability, free fat content and reconstitution properties
(wettability sinkability, dispersibility and rate of solution). Common Defects of dried
milks are: off flavours (oxidised/tallowy, rancid, stale and cooked), discolouration,
free fat, poor solubility, slowly dispersible particles, sludge formation, scum formation,
occurrence of white flecks, scorched particles, cakiness and feathering. Chemical
changes in dried milk products cause staleness, oxidized flavour, hydrolytic rancidity
and insolubility that are influenced by the processing treatments, moisture content,
free oxygen levels within the container, and storage temperature. However, the keeping
quality of dried milk products can be enhanced to a great extent by proper packaging.
Milk powder packaging should be carried out in a dry atmosphere. The type of
packaging material used will depend on its cost, barrier properties and convenience,
besides functionality. A suitable container for dry milk should be impervious to
moisture, light, gases and insects; should be durable for handling, resistant to
corrosions, of low cost; and be relatively easy to fill, seal, handle and empty. Skimmed
milk powder in domestic commercial trade is commonly packaged in polyethylene
bags inside a 4-ply Kraft paper bag. Milk powder for industrial use and storage
may be packaged in bins, barrels, drums and bags. For retail purposes, milk powder
may be packaged in metal cans, glass jars, sachet or cartons. The retail package
should preferably have a re-closable opening. The successful packaging of whole
milk powder involves the additional step of release of oxygen entrapped in the air
cells of the milk powder particles and gas-packing with an inert gas in hermetically
sealed containers.
Handling and packaging of malted milk foods must be done in an atmosphere of
controlled low humidity. Further, the finished product is packaged mostly in glass
bottles with screw type metal lids or in other containers impervious to moisture
vapours. For bulk packing, dairy whitener may be packed similar to whole milk
74
powder and for retail packing, dairy whitener may be packed similar to infant foods.
Packaged milk powders should be stored in a dark, cool and dried place. Some of Packaging, Storage,
Quality Attributes and
the newer laminates may also require some humidity control in storage. WMP is Common Defects of
expected to withstand room temperature storage for 6 months or more. Skim milk Dried Milks
powder has longer shelf life than whole milk powder.

15.10 KEY WORDS

Bulk density : is a measure of the mass of milk powder that
occupies a fixed volume. It is normally
expressed in g/ml.
Flowability : The flowability of a powder refers to the ease
with which the powder particles move with
respect to one another.
Hygroscopic : Having tendency to absorb water when
exposed to humid condition.
Cakiness : It is a tendency of a powder to form hard
lumps in bags during storage. Lactose, present
in glass (i.e. non-crystalline/amorphous) state
in dried milks, when exposed to humid
atmosphere, readily absorb moisture, become
sticky and cake (stoned-hard) in storage.
Feathering : It refers to lack of thermostability of milk
powder that causes visible particles on the
surface, throughout or sediment at the bottom
in hot tea/coffee.

15.11 SOME USEFUL BOOKS

De, S. (2001) Outlines of Dairy Technology. Oxford University Press, New Delhi.
Early, R. (1998). The Technology of Dairy Products. Blackie Academic &
Professional, U.K.
IS 12299 : (1998) Dairy whitener - Specification (First Revision), Bureau of Indian
standards, Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi.

15.12 ANSWERS TO CHECK YOUR PROGRESS

Your answers should include the following points.
Check Your Progress 1
1) i. Lactose is present in glass (i.e. non-crystalline/amorphous) state.
ii. Dried milks are very hygroscopic.
iii. Readily absorb moisture, become sticky and cake in storage.
2) i. Reduce the oxygen concentration to as low a level as possible.
ii. Vacuumizing and gas-packing with an inert gas.
3) i. Polyethylene lined multi-wall paper sacks.
ii. Most versatile, robust, relatively low in cost, being packed at high
production rates i.e. 9 to 10 ton/hr 75
Dried Milks iii. Convenient pack for major end users.
4) i. Both styles are superseding the tote bin.
ii. A large polythene bag is filled with milk powder and closed by tying.
iii. The filled bag is protected by woven plastics
iv. Normally transported on pallets and are emptied by suction hose.
v. Potential savings in filling and transportation costs.
vi. The relatively low cost - exported on a nil return basis.
Check Your Progress 2
1) i. Nearest to a complete container for milk powder.
ii. Equipments for semi automatic and automatic packaging of whole milk
powder.
iii. High cost.
2) i. Sachet pack styles vary from the simple flat pack, which is heat-sealed
around the edges to the complex free standing, block bottom form.
ii. In most cases, the sachet of milk powder is enclosed inside cardboard
boxes.
iii. Development of aluminium/plastic laminates with considerably improved
barrier properties —- Whole milk powder bags with 250 g, 500 g and
1000 g.
3) i. Generally packed in metalised tin containers, which can be sealed, oxygen
evacuated and filled with an inert gas.
ii. Tin containers having snap on plastic lids.
iii. The laminated pouches, after packing, inert gas injecting and sealing placed
into individual cardboard cartons for easy handling.
4) i. Handling and packaging of malted milk foods in low humidity atmosphere
ii. Packaged mostly in glass bottles with screw type metal lids or in other
containers impervious to moisture vapours.
5) i. Packed in nitrogen or in a mixture of nitrogen and carbon dioxide.
ii. Packed in clean and sound metal containers or in a food grade flexible
pack made from a film or combination of board, paper, polyethylene,
polyester metallized film or aluminium foil in such a way so as to protect it
from deterioration.
iii. Only food grade plastic shall be used.
Check Your Progress 3
1) i. Should be stored in a dark, cool and dried place.
ii. In most cases, simple storage in clean dry areas with proper stock control.
iii. Newer laminates may also require some humidity control in storage.
76 iv. Skim milk powder has longer shelf life than whole milk powder.
2) Flavour, colour, physical properties like particles shape, particle size distribution, Packaging, Storage,
Quality Attributes and
bulk density and flowability, and reconstitution and instant properties Common Defects of
Dried Milks
3) i. Economically, commercially and functionally important.
ii. High bulk density saves in packaging material and reduces the shipping
volume and transportation costs.
4) Agglomeration, low percentage of fines, addition of free-flowing agents (e.g.
sodium aluminium silicate), addition of components by dry mixing (e.g. sugar,
whey powder), low free fat content, low relative humidity of atmospheric air.
Check Your Progress 4
1) i. Addition of oxygen to the double bonds of unsaturated glycerides, giving
at first peroxides and later aldehydes, ketones etc., which impart the
unpleasant oxidized/talowy off-flavour.
ii. Copper and iron act as catalyst.
iii Higher storage temperature, higher acidity, sunlight and ultra violet
irradiation promote faster development of oxidative deterioration.
2) i. Maillard reaction
ii. High moisture content and high storage temperature enhance browning
discolouration.
iii. Spray dried milk powder is more susceptible to age darkening and to
greater intensity than roller process powders.
3) Reduction of low melting fats and total fat, gentle drying conditions, avoiding
pneumatic transport, low pressure-drop in cyclones, effective cooling of powder
by fluid bed, avoid lactose crystallization and addition of emulsifier.
4) Poor solubility, slowly dispersible particles, sludge formation, scum formation,
occurrence of white flecks, scorched particles.
5) i. Tendency of a powder to form hard lumps in bags during storage.
ii. Amorphous lactose in milk powders picks up moisture ? Milk powder
becomes sticky and then stoned-hard ? crystallization of lactose ?
evaporation of excess moisture.

77