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Process

प्रक्रिया

From fresh milk to powder in five clear steps.

Cream is separated from milk, the skimmed milk is made safe, and most of its water is removed. The result is a stable powder that can be packed and stored.

How skimmed milk powder is madeRaw milk is chilled, the cream is separated out, the skimmed milk is pasteurised, concentrated in a vacuum evaporator, then sprayed as fine droplets into hot air where the water flashes off, leaving powder that is cooled, sieved and packed.1Raw milkreceived, chilled2Separatedcream taken out3Pasteurisedheat treated4Evaporatedunder vacuum5Spray driedinto hot air6Powdercooled, packedhot air in, water out
Stages 1–5 happen at the dairy that dries the milk. Shreman buys the dried powder and does stage 6 — packing and coding — in Darbhanga.
Close-up of fine white spray dried milk powder lifted on a steel spoon
What comes out of the dryer: fine, free-flowing, uniform.

1. Separation

A separator removes the cream from whole milk. This is what makes the product “skimmed”. The legal limit is 1.5% milk fat, and the Shreman Special pack declares 1.0 g per 100 g.

2. Pasteurisation

The skimmed milk is heat treated to reduce harmful microorganisms and make it safe for further processing.

3. Evaporation

Much of the water is removed under vacuum at a lower temperature. This concentrates the milk before it enters the dryer.

4. Spray drying

The concentrated milk is sprayed as very small droplets into hot air. The remaining water evaporates quickly, leaving fine milk powder.

Correct drying helps the powder stay uniform and dissolve evenly. Dark specks or poor solubility can indicate a quality problem.

5. Cooling, sieving, packing

The powder is cooled and sieved before packing. It must be protected from moisture because moisture causes caking and affects storage.

Which of these do we do?

Milk processing and spray drying take place at the dairy supplier. Shreman receives the finished spray dried powder and packs it in Darbhanga. Each pouch is coded with its batch number, packed date and use-by details.

Product figures come from Shreman labels. Legal limits and test methods are linked below.

Reviewed by Shreman Team · last reviewed

References

  1. [1] Standard for Milk Powders and Cream Powder (CXS 207-1999). Codex Alimentarius, FAO/WHO. Compositional limits for skimmed milk powder. Indian standards are aligned with this text.
  2. [2] Food Products Standards — Chapter 2.1, Dairy Products and Analogues. Food Safety and Standards Authority of India. Compositional standards and the labelling clauses for milk powders sold in India.
  3. [3] Shreman Special Skimmed Milk Powder — pack label. Durga Bhandar, Darbhanga. The nutrition panel, ingredient line, directions and warnings as printed on the Shreman Special pack.
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