1. How an Infant
Formulae will be
forluated?!

2. Human milk and cow milk :
composition
g/100 ml
14
12
10 4.8
7
8
6 3.7
4
3.8
3,8
2 3.3
1.2
1,2 0.7
0
Human Cow
Minerals Proteins
Fat Carbohydrates
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3. Adaptation of cow milk
g/100 ml
14 1. All the fats are removed
12 2. Most of the proteins are
removed
10 4.8
3. What remains :
- some proteins 7
8
- lactose
6 3.7 - some minerals
(and very few vitamins)
4
4.8 3.8
3,8
2 3.3
1.2
1,2
0 0.7
Cow Human
Minerals Proteins
Fat Carbohydrates
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4. Adaptation of cow milk
g/100 ml 4. We add fat from
14
different vegetable
12 oils and some milk fat
10 4.8 5. We add whey proteins
(90% demineralised) 7 7
8
6. We add 11 minerals &
6 3.7 14 vitamins
4 7. The result is Biomil 1
4.8 3.7 3.8
3,8
with the same
2 3.3 composition as the
Human milk 1.7 1.2
1,2
0 0.7
Cow BIOMIL®1 Human
Minerals Proteins
Fat Carbohydrates
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5. Essential Fatty Acids composition
of human milk, cow milk and BIOMIL® 1
% Total fatty acid
14
12
10
8 Human milk
6 Cow milk
4 BIOMIL® 1
2
0
C18:2 C18:3
ω6 ω3
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6. Spray drying of milk and food products
Spray-Drying Tower Nr II
Five evaporators
nr. I Scheffers : 12.000 L/h Niro two stage dryer for regular
nr. II Scheffers : 10.000 L/h and instant milk powder
nr. III Scheffers : 30.000 L/h
Capacity : 3.800 kg water
nr. IV Wiegand : 25.000 L/h
nr. V Wiegand : 15.000 L/h
evaporation/hour (about 3,8 T
milk powder)
Spray-Drying Tower Nr I Spray-Drying Tower Nr III
Silkeborg flat bottom dryer Niro Multi Stage Dryer (M.S.D.)
for Baby Milk Powder
Capacity: 2.700 kg water
evaporation/hour (about 2,7 T Capacity : 3.500 kg water
milk powder) evaporation/hour (about 3,5 T
milk powder)
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7. Milk reception tanks: 3x 250.000 L
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8. Cream separator and pasteurizers
Addition of lactose, vegetable
oils blend and whey proteins
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9. Standardisation
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10. The mixture is evaporated through this
complex system of evaporators before it is
spray-dryed
Capacity: up to 92.000 L water
evaporated per hour
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11. The Spray-drying tower Nr 2 is 32m high
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12. Powder from the spray-
drying tower
Fluidizing bed
Powder (5% moisture)
To the metal remover
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13. Metal remover
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14. Filling the Big Bags
(600 Kg to 1.200 Kg)
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15. The Bags are put in quarantine until given
the green light from the laboratory
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16. The KALLO plant
Packing in tins
 450 g : capacity 12 ton/8 hours
 900 g : capacity 20 ton/8 hours
 (1600 – 2000 g) : capacity 25 ton/8 hours
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17. Filling the tins
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18. Filling the tins
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19. Filling the tins
The powder is sucked into the tin
The quantity of powder is controlled
by a precise adjustment of the
vacuum created
Vacuum
Vacuum
The system remains totally closed so
there is no possible contamination
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20. Weighing the tin
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21. Labelling the bottom
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22. Replacement of the air by inert gaz
Air Nitrogen + CO2
No oxydation
Notice: the Nitrogen and the CO2 do Up to 3 years shelf life
not react chemically with the powder
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23. Importance of the CO2 and the ratio CO2 / Nitrogen
No CO2
Aluminium foil
Production at sea level Opening at lower atm. pressure With CO2
Aluminium foil
The CO2 is absorbed
by the powder
Production at sea level Opening at lower atm. pressure
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24. Gas Exchange
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26. « Wrap around » cartons
« Wrap around » packing machine
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27. Weight control !
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28. Computer- driven palletizing
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29. Filling the tins
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30. Packing in sachets
Various weights for the sachets :
25g …125 g …250 g – 400g - 500 g – 900g -1000 g - 2000 g
- neutral foil - sachets in a (full) color cardboard box
- full color printed neutral foil
- printed neutral foil (4 lines inkjet)
- neutral foil + one color 12x10 cm sticker
Also under neutral gas mix and protective atmosphere
 3 years
shelf life
Much cheaper than tins
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31. Packing in sachets
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32. 2. Locations: 3 plants & 1 scientific and commercial office
The LANGEMARK plant
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33. 2. Locations: 3 plants & 1 scientific and commercial office
The LANGEMARK plant
Butter
Cheese
Production of
Milk powder
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34. The Langemark milk powder plant
3 main activities
Spray drying of milk
Ultrafiltration of whey
Concentration of whey products
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35. Ratio between the
Whey Proteins and Casein
Cow Human BIOMIL
Milk Milk 1
Casein 82% 40% 40%
Whey
Proteins 18% 60% 60%
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36. The Freshest and most Purified
Whey Proteins are added
in Liquid Form
Most manufacturers
Whey Proteins from our own Whey Proteins  Spray-Drying
cheese production in liquid from  Powder
Selection of the freshest
quality
Re-hydration
mix mix
1st Spray-Drying 2nd Spray-Drying
 Whey Proteins structure  Whey Proteins structure
protection denaturation
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37. Ultrafiltration of the whey
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38. 3. Products (Nutrition & Baby Food)
All our products are co-spray dried :
all ingredients are mixed before the spray-drying process.
Some competitors mix the ingredients after spray-drying; it
is usually called “dry-mixing”.
Thanks to the “co-spray drying” process we can obtain the
optimal homogenization of all elements included in the
composition: each particle of powder contains all the
elements and not only are they present in each particle but
they are also in the exact same proportion as mentioned
on the composition label.
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