A visit to dairy development corporation Biratnagar in order to explore the production process of Milk powder.

1. A plant visit to Diary Development
corporation, Biratnagar
Presented by
Group D
BBA 3rd semester

2. OBJECTIVES OF THE VISIT
To collect information about raw materials
used and products manufactured by the
corporation.
 To collect information about the
processes used during manufacturing of
different products.
 To know about the distribution channel
of the corporation.

3. Introduction
• Project Name: Biratnagar Milk Supply
scheme
Address: Kanchanwari, Biratnagar
Establised Date: 2030 B.S
Major Production: Standard and Full
Cream Milk, Butter, Cream, Ghee, SMP
(Skim Milk Powder)
• Plant Capacity: 5000 Lts per hour
Project Manager: Ishwori Raj Neupane

4. Milk powder production
process

5. • SEPARATION / STANDARDIZATION
• The conventional process for the
production of milk powders starts with
taking the raw milk received at the dairy
factory and pasteurizing and separating it
into skim milk and cream using a
centrifugal cream separator.

6. • PREHEATING
• The next step in the process is
“preheating” during which the standardized
milk is heated to temperatures between 75
and 120 °C. The milk is held in this
condition for a specified time ranging from
a few seconds up to several minutes
(pasteurization: 72 °C for 15 s).

7. • EVAPORATION
• In the evaporator, the preheated milk is
concentrated in stages or “effects” from
around 9.0% total solids content for skim milk
and 13% for whole milk, up to 45-52% total
solids. This is achieved by boiling the milk
under a vacuum at temperatures below 72°C
in a falling film on the inside of vertical tubes,
and removing the water as vapor.

8. • SPRAY DRYING
• Spray drying involves atomizing the milk
concentrate from the evaporator into fine
droplets. This is done inside a large drying
chamber in a flow of hot air (up to 200 °C)
using either a spinning disk atomizer or a
series of high pressure nozzles. The milk
droplets are cooled by evaporation and they
never reach the temperature of the air.

9. • PACKAGING AND STORAGE
• Milk powders are immensely more stable
than fresh milk but protection from
moisture, oxygen, light and heat is needed
in order to maintain their quality and shelf
life. Milk powders readily take up moisture
from the air, leading to a rapid loss of
quality and caking or lumping