SEMINAR REPORT

MALTED MILK POWDER

BY
RAJA M
2013304019
FOODTECHNOLOGY

DAIRY PRODUCTS
MALTED MILK POWDER
INTRODUCTION:
Dairy products are one of the most widely consumed food
products in world. Milk which serves as the raw material for these products is
highly nutritious, mainly composed of 80% of water, 20% of total solids including
protein, sugars, fats, and other minerals. Malted milk powder is also one of the
most widely consumed food product.
Malt is the product that is left over after a cereal grain has been dried,
allowed to sprout, air dried again, then heated in an oven. Any of a variety of cereal
grains, including rice, wheat, oats and rye can be used to make malt. The most
common used one is barley.
Malted milk is a powdered gruel made from a mixture
of malted barley, wheat flour, and whole milk, which is evaporated until it forms a
powder.

TYPES OF MALTED MILK POWDER:

It is of two main types as,
Diastatic malted milk powder
Non diastatic malted milk powder.
Diastatic malted milk powder:
Diastatic malt contains enzymes that break down starch into sugar; this is
the form bakers add to bread dough to help the dough rise and create a good crust.

Non diastatic malted milk powder:

Non diastatic malt has no active enzymes and is used primarily for
flavor, mostly in beverages. It sometimes contains sugar, coloring agents, and other
additives.

PROCESS:
CEREALS ARE ALLOWED
TO SPROUT AND DRIED

THE DRIED SPROUT

CEREALS ARE GRINDED

MILK, MALT EXTRACT

AND GRAIN FLOUR ARE
BLENDED

CONCENTRATED TO 50%
TS USING FALLING FLIM
EVAPORATER

AGAIN CONCENTRATED TO
70%TS USING SCRAPPPED
SURFACE EVEPORATER

DRIED IN VACCUM BRAND

DRIER

POWDER IS GRINDED AND

SHIFTED

PACKAGING

NOTE:
The sprouted cereals will produce an enzyme called DIATASE which is
involved in the process of breaking the starch into sugars. This enzyme gets
denatured at temperatures above 55c. Thus the temperature in the driers should not
exceed 55c in case of diastatic milk powder, but in case of non-diastatic malted
milk powder it is purposely made above 55c in order to inactivate the enzyme.

FALLING FLIM EVEPORATER:

This evaporator is one of the high efficiency evaporators, the main

specification of this evaporator is thin films, the fluid will create a film along the
tube walls, progressing downwards (falling) - hence the name. It uses condensing
steam as the heating medium. The main use of this is to concentrate the solution,
here in our case we are concentrating the blend into 50% TS using the falling film
evaporator. The feed is passed in the in tube and steam is passed through the sides
this evaporates the water in the feed and increases the concentration, then the
condenser in the side condenses the feed and also the steam.

SCRAPPED SURFACE EVAPORATOR:

Scrapped surface evaporator is also a heat exchanger which is used to

concentrate the high viscous solution. It has high working temperature and very
high efficiency that it can make the solution concentrated up to 99% of TS. But
here in our case we are concentrating only up to 70% of TS. The feed is passed in
the inlet tube and the steam is passed in through the cyclone separator, this
concentrates the feed by evaporating the water in them. Then the feed and also the
steam is also condensed in the condenser.
VACCUM BRAND DRYER:
This drier uses the vacuum as the medium of drying in order to have
high efficiency of drying. This is also preferable for inhibiting the anaerobic
bacteria. The temperature here is nearly 50c in case of diastatic malted milk
powder and in case of non diastatic it is usually above 70c.

PHYSICOCHEMICAL PROPERTIES:
A typical malted milk powder has 3.0% moisture, 8.4% fat, 16.5%
protein, 62.5% sugar, and 4.4% ash.
The physical properties of significance reported were wettability 13s,
dispersibility 33 g, flowability 62.8 (angle of repose), sinkability at 2 min 24%
transmission, packed bulk density 0.65 g/mL, free fat 1.3% (as % of fat), and
solubility index 0.6 to 1.0 mL.
The calorie value varies from different products based on the raw
materials but all the malted milk powders are good source of proteins.

APPLICATION:
Diastatic malted milk powder has the enzyme called diastase in it
which breaks the starch molecule in to the simple sugars like glucose
and fructose along with Co2. Thus this is utilized in the baking
industries for making milk breads, biscuits and cakes etc.
Non-diastatic malted milk powder does not contain enzyme with them
thus they are used mainly as a soft drink powder and flavoring agent.

CONCLUSION:
Malted milk powder is a good nutritious product highly rich in
protein and also the powders are high energy providing ones. The production of
malted milk powder is simple process and thus this product can be taken as a good
nutrient source. Mostly many infant foods are malted milk products, which provide
the essential protein and other minerals for the growth of the infants. Thus the
malted milk powder either diastatic or non-diastatic has a high market value then
and now.