TERNYATA BEGINI TAHAPAN PROSES PEMBUATAN SUSU BUBUK DARI SUSU SEGAR DARI PETERNAKAN

Introduction

This tutorial provides a comprehensive overview of the process of making powdered milk from fresh milk sourced from dairy farms. Understanding this process is essential for those interested in dairy production, as powdered milk serves as a versatile ingredient in various food products and has a longer shelf life compared to fresh milk.

Step 1: Sourcing Fresh Milk

• Obtain fresh milk from reliable dairy farms.
• Ensure the milk is free from contaminants and meets health regulations.
• Conduct quality tests to confirm the milk's freshness and nutritional content.

Step 2: Pasteurization Process

• Heat the fresh milk to eliminate harmful bacteria.
• The standard pasteurization temperature is around 72°C (161°F) for 15 seconds.
• Cool the milk rapidly after pasteurization to prevent spoilage.

Step 3: Concentration of Milk

• Use evaporation techniques to remove a significant portion of water from the pasteurized milk.
• This process can involve:
  • Low-temperature evaporation to preserve nutrients and flavor.
  • High-efficiency evaporators designed for large-scale production.

Step 4: Drying the Concentrated Milk

• Employ spray drying or freeze-drying methods to convert the concentrated milk into powder.
• In spray drying:
  • Atomize the liquid milk into fine droplets.
  • Use hot air to evaporate the remaining moisture, resulting in powdered milk.
• In freeze-drying:
  • Freeze the milk and then remove moisture through sublimation, preserving more nutrients.

Step 5: Packaging the Powdered Milk

• Store the powdered milk in airtight and moisture-proof packaging.
• Label the packages with production dates and nutritional information.
• Ensure that packaging complies with food safety standards to maintain quality during storage and transport.

Step 6: Quality Control and Testing

• Conduct quality checks on the final powdered product.
• Test for:
  • Nutritional content.
  • Shelf life.
  • Absence of contaminants.
• Implement feedback mechanisms to ensure continuous quality improvement.

Conclusion

The process of making powdered milk involves careful sourcing, pasteurization, concentration, drying, packaging, and quality control. By following these steps, producers can create a shelf-stable product that retains the nutritional benefits of fresh milk. For those looking to delve deeper into dairy production, consider exploring related topics such as the nutritional benefits of milk powder and its applications in various food products.