Dairy Ingredients for Food Processing

Table 1.5. Typical composition of milk fat concentrates.

Product % Water % Fat % Protein % Lactose % Ash Added ingredient

Butter 16.5 80.5 0.6 0.4 2.5 0 – 2.3% salt

Anhydrous milk fat 0.1 99.8 0.1 0 0 0

Butter oil 0.3 99.6 0.1 0 0 0

Ghee < 0.5 99 – 99.5 0 0 0 0

Adapted from Chandan (1997) , Aneja et al. (2002)

Figure 1.5. Flow sheet diagram for butter, butter oil, dry buttermilk, nonfat dry milk, and dry whole milk.

Whole milk

Separator

Cream, 40% fat Skim milk

Churn Multi-effect Evaporator

Condensed milk, 40% solids

Dryer

Nonfat dry milk Dry whole milk

Butter Buttermilk

Condense

Dryer

Dry buttermilk

Melt,

Centrifuge

Butter oil fractionCurd

16